Feasting on the Fourth

By Guest Columnist Chef Laura Frankel

July4DeclarationAs much as I love the Jewish holidays and the family gatherings, I also enjoy the patriotic holidays. There are no halachic rules that tell me what to eat and where to eat it, so I am at a level playing field as my other Americans. I also am a patriot. This great country of ours allows us to live our lives and observe our holidays without persecution. We are fortunate and blessed to be here and we should celebrate.

Brisket_food_networkFinally, I love good BBQ! Spicy melt in your mouth brisket on a lightly toasted roll and creamy-crunchy coleslaw melting into the sauce and a heaping side of delicious smoky baked beans... WOW, what is not to love?

Get ready to celebrate summer and the 4th of July with my favorite recipes.

Coca Cola BBQ Sauce
Brisket with BBQ Sauce
Baked Beans
Fried Okra
Fruit Ice Cubes
Cucumber-Basil Cubes
Hibiscus Sweet Tea

And if you are serving dairy, or enjoying a vegetarian 4th, try
Lavender-Vanilla Bean Ice Cream (dairy)

About the Author
Chef Laura Frankel is the Executive Chef at Wolfgang Puck Kosher Catering at the Spertus Institute for Jewish Studies in Chicago. She is the author of  Jewish Cooking For All Seasons: Fresh, Flavorful Kosher Recipes for Holidays and Every Day and Jewish Slow Cooker Recipes . Frankel is an avid farmer's market supporter, giving demos and teaching classes all over the country featuring market produce. Frankel is the former chef and founder of the Shallots restaurants. She has training and extensive experience in both savory and pastry kitchens and has run restaurants in Chicago and New York. Before committing herself to her culinary passion, she played and taught both alto and baritone saxophones professionally. ChefLaurasKosher.com.