57°F
weather icon Clear

Patriotic platter sure to please all

Saturday is Independence Day. Let’s celebrate with a red, white and beautiful fresh fruit, crispy cracker and sweet fluffy dip platter sure to please everyone at your table.

First, let’s talk dip. Everyone loves dip and this one’s stellar. With only two ingredients and less than five minutes to prepare, I hope you keep this recipe to enjoy all summer long. This amazing amalgam is simply cream cheese and marshmallow cream for an iridescent creamy duo you’ll want to schmear on everything.

Marshmallow cream is light, fluffy and extremely sweet. Cream cheese is the perfect pairing for adding balancing tang and body to this dip. Oh, fluffy fruit dip! Where have you been all my life?

FLUFFY FRUIT DIP

What you’ll need:

1 8-ounce package cream cheese

1 7-ounce tub marshmallow cream

Here’s how:

Warm the cream cheese to room temperature. In a mixing bowl, with handheld mixer, beat cream cheese until loose and light. Add the tub of marshmallow cream and mix until thoroughly blended. Refrigerate until chilled and serve with your favorite fruits or eat directly from a spoon when no one is watching.

Now, let’s talk crackers. I wanted to create a golden star-shaped crisp to go with our patriotic fruit platter and came up with this cracker made from wonton wrappers. If you don’t regularly play with wonton wrappers, I hope this will encourage you to do so. They’re so versatile, delicious and fun.

Of course, if you don’t wish to make star shapes (it was fun, but admittedly an effort) just cut the wrappers in half diagonally into triangles or in strips and follow the directions as written.

Also, real maple syrup is expensive, if you don’t have it, pancake syrup works simply fine.

SWEET WONTON CRACKERS

What you’ll need:

2 tablespoons oil or cooking spray

1 egg white

1½ tablespoons maple syrup

¼ cup sugar

1 14-ounce package wonton wrappers

Optional hardware, star-shaped cookie cutters

Here’s how:

Preheat the oven to 425 F. Brush or spray two large baking sheets with oil. Or you can line with parchment paper, but still oil them. Molten sugar is sticky. I used coconut oil spray and it was perfect, but any neutral oil works.

In a small bowl mix the egg white with the maple syrup until completely incorporated and frothy. Place the sugar in another small bowl.

Taking the wonton wrappers one at a time, use the cookie cutter to make star shapes. (Unless you’re not, then just skip that part. OK.) It’s best to keep a damp paper towel over the wonton wrappers as you work, so they don’t dry out. Brush the wonton with the egg wash, then sprinkle with sugar and place on the prepared baking sheet.

Once the sheet is full, place in the oven for five to six minutes, or until golden brown. With a spatula, place on a cooling rack and let sit until cool. Repeat with remaining wrappers.

To assemble platter: Arrange sliced fruit, dip, and crackers as desired. Bask in your Diva glory.

If having golden stars isn’t important to you, please add 2 teaspoons cinnamon to the sugar in the recipe above for a crisp that resembles churros in flavor. They turn out sepia brown and scrumptious.

Now, if you’re using the cookie cutter, you’ll have wonton scraps. Don’t toss them. You can make them into delectable crunchy bits for sweet or savory applications. You have the choice of baking them, as in the recipe above, or frying them in oil. Oil directions to follow. Either way is delicious.

For sweet, use cinnamon and sugar. Enjoy, sprinkled over ice cream or oatmeal. For savory flavoring add salt and your choice of garlic, rosemary, pepper, Italian seasoning, anything really. Add these to salads, popcorn or like scrumptious fairy dust over your next dinner. Or just eat them.

To oil fry wontons, heat about an inch of oil in a large pan to 350 F degrees. Cook unseasoned wontons in small batches until they’re golden, about one minute. Remove from oil and place on paper towels to drain, and repeat. Add seasoning as desired while warm.

Here’s wishing we all take a moment this weekend to be thankful that we live in an amazing country, full of marvelous people. This year is but a bump in the long road that is our American journey. God bless America.

Lifestyle expert Patti Diamond is a recipe developer and food writer of the website “Divas On A Dime – Where Frugal, Meets Fabulous!” Visit Patti at www.divasonadime.com and join the conversation on Facebook at DivasOnADimeDotCom. Email Patti at divapatti@divasonadime.com.

Don't miss the big stories. Like us on Facebook.
THE LATEST
Time is ripe for pruning

This is the time of year when you can take large amounts of wood from trees, shrubs and many of our flowering and nonflowering plants. Break out your loppers or handsaw and make sure it’s sharp, adjusted and sanitized before you start pruning. Remember, you can remove small amounts from trees and shrubs any time during the year using hand pruners but now is the time for removing stuff using the “big guns.”

Compost often steams in cold weather

Don’t be fooled because when compost is warm, it produces steam. It may look like it’s hot, but during this cold weather steam is very commonly found with warm compost. The temperature of compost when it’s cooling is only about 105 F. In the center of the pile it might be hotter but it’s not hot enough to damage plants.

Some plants more susceptible to freezing temperatures

I went outside very early in the morning to put something in the recycling bins when I noticed frost on the lids. I thought, “We must’ve had a light freeze last night.” I checked my phone weather app for the low temperature. It said the low was 45 F. “No, that can’t be right.” I checked other sources for the low temperature and it varied from upward of 36 F. My trash lids won’t lie. Phone apps are good for predicting a possible freeze and needed protection, but nothing replaces verification that an actual freeze happened.

Boulder City Nuggets: Passionate about pets

A passion for pets and their well-being is what keeps the staff at Professional Pet Room &Groom in Boulder City motivated each day.

Film fest remains virtual for 2022

The 2022 Dam Short Film Festival is following in the footsteps of 2021 and will once again be held virtually.

Plants classified by water use

Recently, I characterized mesic landscape plants, the types of plants that don’t like to be kept overly dry or overly wet but grow most rapidly and healthier in “moist soils.” Mesic plants run a gamut from those that can handle very wet soils to those that can tolerate somewhat dry soils. But as I mentioned before, mesic plants tolerate lawn irrigations.

Evergreen Reminder

Celia Shortt Goodyear/Boulder City Review

Contest yields colorful entries

Boulder City continues to have some colorful characters — or rather characters who like to color.