Big-Time Grilling • Host a

CARIBBEAN-SPICED TURKEY WITH PLUM CHUTNEY ACTIVE: 3 hr 45 min l TOTAL: 3 hr 45 min l SERVES: 8 to 10

FOR THE TURKEY 3 tablespoons packed light brown sugar 2 tablespoons chopped fresh thyme 1 tablespoon ground coriander 1 tablespoon ground ginger 1 tablespoon paprika 2 teaspoons ground allspice ½ teaspoon cayenne pepper ½ teaspoon granulated garlic Kosher salt 1 12- to 14-pound turkey, spatchcocked by your butcher 2 tablespoons vegetable oil, plus more for the grill FOR THE CHUTNEY 2 pounds plums, cut into ½-inch chunks 1 large shallot, finely chopped ½ cup chopped dried apricots ½ cup packed light brown sugar ⅓ cup red wine vinegar 1 tablespoon grated peeled fresh ginger 1 tablespoon chopped fresh thyme 2 teaspoons yellow mustard seeds ½ teaspoon ground allspice ½ teaspoon ground coriander ¼ teaspoon cayenne pepper Kosher salt 1. Make the turkey: Combine the brown sugar, thyme, coriander, ground ginger, paprika, allspice, cayenne, garlic and 2 teaspoons salt in a small bowl. Pat the turkey dry. Rub the vegetable oil all over the turkey, then rub with the spice mixture. Let sit at room temperature 30 minutes before grilling. 2. Preheat a grill to medium high and prepare for indirect grilling: On a charcoal grill, bank the coals to one side; on a gas grill, turn of half the burners. Brush the grill grates with vegetable oil. Lay the turkey on the grates skin-side up with the legs closest to the direct-heat side (the dark meat needs more heat). Cover the grill and cook until the turkey is deep golden brown and a thermometer inserted into the thickest part of the thigh registers 165˚, 2½ to 3 hours. Transfer to a cutting board and let rest 15 minutes. 3. Meanwhile, make the chutney: Combine the plums, shallot, dried apricots, brown sugar, vinegar, fresh ginger, thyme, mustard seeds, allspice, coriander, cayenne and 1 teaspoon salt in a medium saucepan. Bring to a simmer over medium heat and cook until the plums are tender and the juices thicken, 10 to 15 minutes. Remove from the heat and let cool. Serve the turkey with the chutney.

If you’re making the turkey on a charcoal grill, you’ll need 4 to 5 pounds of charcoal. Add several new briquettes to the coals every 30 minutes to maintain the heat.

Dre a m

Ina Garten celebrates the Fourth with a red, white and blue semifreddo.

P H OTO G R A P H BY JOH N N Y M I L LER

There is almost no combination of flavors that I like for dessert more than raspberries and cream. Over the years, I’ve devised so many recipes using those ingredients: Mixed Berry Pavlova, Raspberry Cheesecake, Coeur à la Crème with Raspberry Sauce. But this Vanilla Semifreddo with Raspberry Sauce may be my favorite of all. The flavors are really balanced—the creamy ice-cold vanilla mousse (semifreddo means “half cold” in Italian) works perfectly with the sweet framboise-spiked raspberry sauce and the fresh berries. And it’s great for a party because I can make everything in advance and simply take the semifreddo out of the freezer when it’s time to serve dessert.

For the Fourth of July this year, I’m doing a red, white and blue twist on my traditional semifreddo. First, I’ll prepare the vanilla semifreddo in a loaf pan. (You can freeze it for up to a month!) Then, I’ll make the quick raspberry sauce about a week in advance. When I’m ready to serve, I’ll spoon a puddle of raspberry sauce onto each plate, put a slice of semifreddo on top and I’ll top each slice with fresh blueberries. Now, that’s a dessert worth celebrating!

VANILLA SEMIFREDDO WITH RASPBERRY SAUCE

ACTIVE: 25 min l TOTAL: 4 hr 25 min l SERVES: 8

Vegetable oil, for greasing the pan 4 extra-large eggs, separated, at room temperature ½ cup sugar, divided Seeds scraped from ½ vanilla bean ½ teaspoon cream of tartar 1 cup cold heavy cream 1 tablespoon vanilla liqueur (optional) 1 teaspoon pure vanilla extract Fresh Raspberry Sauce (recipe follows) Fresh blueberries, for serving 1. Lightly oil an 8½-by-4½-by-2-inch loaf pan and line it as neatly as possible with plastic wrap, allowing enough to drape over the sides to later cover the top. (I lay two pieces of plastic wrap across the pan, overlapping in the middle.) Place the pan in the freezer. 2. Put the egg yolks (reserve ⅓ cup of the egg whites and discard or save the rest for another use), ¼ cup of the sugar and the vanilla seeds in a medium heatproof bowl and beat with a handheld mixer fitted with the beater attachment for 2 minutes, until light yellow and thickened. Place the bowl over a pan of simmering water and beat the mixture continually for 3 minutes, until doubled in volume and warm to the touch. Of the heat, beat the mixture for 1 minute. 3. In the bowl of an electric mixer fitted with the whisk attachment, add the reserved egg whites, the remaining ¼ cup of sugar and the cream of tartar and beat on high speed until the whites form firm but not dry peaks. Fold the egg whites into the egg mixture with a rubber spatula. 4. Without washing the mixer or whisk, pour the heavy cream, vanilla liqueur (if using) and vanilla into the bowl and beat on high speed until it forms soft peaks. Fold the whipped cream carefully but thoroughly into the egg mixture. Pour the mixture into the prepared pan, cover with plastic wrap, and freeze for at least 4 hours. 5. To unmold, dip the pan in a bowl of hot tap water for 8 to 10 seconds and turn the semifreddo upside down onto a rectangular serving plate. Peel of the plastic wrap. (You can cover and refreeze the semifreddo for a few hours on the serving plate.) Pour several tablespoons of raspberry sauce on each dessert plate, cut 1-inch-thick slices of the semifreddo and place them in the center of the sauce. Sprinkle each serving with blueberries and serve immediately.

FRESH RASPBERRY SAUCE

ACTIVE: 15 min l TOTAL: 15 min l MAKES: 1½ cups 1 half-pint fresh raspberries (6 ounces) ½ cup sugar ½ cup good raspberry preserves (6 ounces) 1 tablespoon framboise liqueur 1. Place the raspberries, sugar and ¼ cup water in a small saucepan. Bring to a boil, lower the heat and simmer for 4 minutes. 2. Pour the mixture and the preserves into the bowl of a food processor fitted with the steel blade and process until smooth. Stir in the framboise and chill.

Par ty Time P H OTO G R A P H BY J E F F H A R RIS

Red, White and Woohoo!

Make a new kind of flag cake for the Fourth of July: This icebox cake is just a stack of cookies and cream! In separate bowls, prepare two 17.5-ounce bags sugar cookie mix as the label directs for cut-out cookies; beat ¾ teaspoon red gel food coloring into one batch and ¾ teaspoon blue into the other. Form each batch into a 14-inch log, wrap in plastic wrap and freeze until firm, about 30 minutes. Slice the logs into ¼-inch-thick rounds and bake as directed; let cool. To assemble, layer the cookies with whipped cream on a platter, alternating colors. Refrigerate up to 2 hours so the cookies soften (but don’t bleed). Sprinkle with red sanding sugar.

ACTIVE: 45 min l TOTAL: 3 hr l SERVES: 8 to 10

1½ cups yellow mustard 8 to 10 sprigs thyme 5½ pounds skin-on, bone-in chicken pieces (breasts halved crosswise) 1 small onion, halved and sliced root to tip Vegetable or peanut oil, for deep-frying 5½ cups cake flour 2 tablespoons baking powder 1 tablespoon paprika 1 tablespoon dried dill ½ teaspoon cayenne pepper Kosher salt and freshly ground black pepper 1. Whisk the mustard and 2 cups water in a large bowl or wide pot until smooth; add the thyme sprigs. Add the chicken and onion, turning to coat well. Firmly press down so the chicken is just covered in the marinade. Cover and refrigerate 2 to 4 hours. 2. Fill two 12-inch cast-iron skillets with about 2½ inches oil each. Heat over medium heat until a deep-fry thermometer registers 350˚. 3. While the oil heats, make the breading: Put 3 cups flour in a large bowl. Remove ⅓ cup of the chicken marinade and add to the flour; stir until clumpy. Whisk in the remaining 2½ cups flour, the baking powder, paprika, dill, cayenne, 1 tablespoon salt and 2 teaspoons black pepper. Working with a few pieces at a time, remove the chicken and onion from the marinade, letting the excess drip of, and dredge in the flour mixture, pressing with your hands to coat. Transfer to a rack set over a rimmed baking sheet. 4. Carefully add about 5 pieces chicken to each skillet, then adjust the heat to keep the oil temperature between 300˚ and 325˚. Fry, turning the chicken occasionally, until golden and crisp on the outside and no longer pink inside, 15 to 16 minutes. (A thermometer inserted into the chicken should register 160˚ for breasts and 170˚ for legs and thighs.) Remove with tongs and transfer to a clean rack set over a rimmed baking sheet; season with salt. Return the oil to 350˚ and fry the remaining chicken. Fry the onion 2 to 3 minutes, stirring occasionally. Transfer the chicken and onion to a platter. wax beans, 1 seedless cucumber (cut into spears), 1 quartered Fresno chile pepper, 3 quartered garlic cloves and ¼ bunch chopped dill between two 1-quart jars. Bring 3 cups water, 1¾ cups distilled white vinegar, ⅓ cup kosher salt, ¼ cup sugar and 1 teaspoon cracked coriander seeds to a boil, then pour over the vegetables. Loosely screw on the lids. Let cool, tighten the lids and refrigerate until chilled, at least 4 hours.

PATRIOTIC POTATO SALAD

Put 1 pound each chopped blue and white potatoes and ½ pound chopped red potatoes in a large pot. Cover with cold water; add 2 tablespoons white wine vinegar, 2 cloves garlic and a pinch of salt. Bring to a boil, then simmer until the potatoes are tender, about 15 minutes. Drain and cool slightly (discard the garlic). Toss with 1½ cups halved cherry tomatoes, ⅓ cup torn basil and 2 tablespoons each chopped scallions and parsley. Dress with ¼ cup olive oil, 2 more tablespoons vinegar, and salt and pepper.

SPIKED SWEET TEA

Make simple syrup: Bring 1 cup each sugar and water to a boil, stirring to dissolve the sugar; let cool. Meanwhile, steep 8 black tea bags in a pitcher with 4 cups hot water, 10 minutes. Remove the tea bags and add 3 cups cold water, the simple syrup and ¾ cup citrus vodka; chill. Serve over ice with lemon slices.

T he G oods

Red Striped Paper Straws

$4 for 24; orientaltrading.com

Glass Mason Jar Mugs

Artland Oasis, $20 for four; kohls.com

Navy Stripe Kitchen Towels

$20 for four; williams-sonoma.com

Stars and Stripes Serving Platter

$20; surlatable.com

Fun idea!

Rocket Pop Napkins

Overlap a red, a white and a folded blue cocktail napkin and roll them around bamboo cutlery, leaving the handles exposed. Secure with twine.

No Ar t ificial Pr ese r va t ives. No Art ificial Fl avo rs. No Leftove rs.

L u a u

Bring the flavor and fun of Hawaii to any gathering.

PULLED PORK SLIDERS WITH SPAM AND TROPICAL SLAW

ACTIVE: 30 min l TOTAL: 5½ hr l SERVES: 6 to 8

FOR THE PORK ¼ cup packed light brown sugar 2 to 3 tablespoons ground coffee (preferably Kona coffee) 2 tablespoons ancho chile powder 1 tablespoon molasses Kosher salt and freshly ground pepper 1 3-pound boneless pork shoulder (Boston butt), cut into 4 pieces FOR THE SLAW 2 cups shredded coleslaw mix ½ pineapple, diced (about 2 cups) 1 mango, diced (about 1 cup) 1 bunch scallions (white and light green parts only), chopped 2 tablespoons rice vinegar 1 Fresno chile pepper, seeded and thinly sliced Kosher salt FOR THE SLIDERS 1 12-ounce can Spam, cut in half and sliced ⅛ inch thick 12 Hawaiian sweet dinner rolls or potato dinner rolls, split cofee, chile powder, 2 tablespoons water, the molasses, 1½ tablespoons salt and a few grinds of pepper in a 6-quart slow cooker. Add the pork and toss to coat. Cover and cook on high until the pork is tender, 5 hours. 2. Meanwhile, make the slaw: Combine the coleslaw mix, pineapple, mango, scallions, vinegar, chile and ½ teaspoon salt in a bowl; toss. Cover and refrigerate at least 2 hours. 3. Transfer the pork to a bowl using a slotted spoon; let cool slightly. Strain the cooking liquid through a fine-mesh sieve into a saucepan; bring to a boil and cook until reduced by half, about 5 minutes. Shred the pork using two forks, then add the reduced cooking liquid and toss. Cover to keep warm. 4. Assemble the sandwiches: Heat a medium nonstick skillet over medium heat. Add the Spam and fry until golden, 2 minutes per side. Serve the Spam, pulled pork and slaw on the rolls.

BLUE LAGOON COCKTAILS

Combine 6 ounces each coconut rum and blue curaçao, 3 ounces lemon juice and 2 tablespoons superfine sugar in a cocktail shaker filled with ice. Shake until very cold, then strain into 6 short glasses filled with ice. Garnish each with a maraschino cherry, pineapple wedge, orange slice and a drink umbrella.

T he Goods

Tiki Stacking Glasses

$6 each; cb2.com

Margaritaville Palm Leaf Placemats

$20 for a set of four; crateandbarrel.com Combine 1 pound diced sushi-grade tuna, 1 cup diced cucumber and ¼ cup chopped scallions in a bowl. Add 2 tablespoons soy sauce, 1 tablespoon toasted sesame seeds, 1 teaspoon each lemon juice, sesame oil and rice vinegar, and ½ teaspoon each red pepper flakes and kosher salt; toss to coat. Cover and refrigerate 30 minutes. Serve in Bibb lettuce leaves with root vegetable chips.

Fun idea!

Pineapple Centerpiece

Cover a pineapple tightly with plastic wrap, leaving the leaves exposed. Spray-paint the leaves (use food-safe paint), let dry for 2 minutes, then spray again.

Capiz Lotus Candle Holder

Fuchsia three-layer, $10 each; lunabazaar.com