Let’s Hear It for the Red, White and Blue!


It’s time to celebrate our country’s independence! And what better way than to gather friends and family together for a Red White & Blue Party with some nice wine, food and dessert selections. We are having one this Saturday since we’re on the parade route! Chairs are out and tent is up.

What can you do for the Red White & Blue Party?  Here are some ideas…

  • Of course, color coordinate! Invitations, decor and dress the part!  Wear red, white and blue or coordinate with your friends, maybe one wears all white, another red and the other just the blue. And don’t forget your pets!

  • Choose drinks and food that fall into 3 categories…red, white and blue of course. And lay out them out accordingly…white food with white wine, red with red and blue with blue!

  • Red wine – Choose a nice light-bodied red. They are more refreshing during the summer and easier on the palate. Go to a wine shop that has an educated sales staff to help you choose the best featuring the following grape varietiesred_white_rose_grapesx300

    • Pinot Noir – Notes of red fruit, chocolate, clove and cinnamon. Black cherry, slight licorice, vanilla and butter

    • Sangiovese – Dusty cherry and cassis, with hints of tar, herb, chocolate and leather. Nose is usually of espresso and black fruits. California versions usually have a bit more oak, with possible plum and vanilla notes

    • Dolcetto – Soft, round, fruity wines fragrant with licorice and almonds

    • Cabernet Franc – As a single grape wine, has berry, licorice, mint and cranberry flavors with slight floral nose. May exhibit hints of raspberry and black cherry, edged with spice and pepper

  • White wine – Don’t get the usual Pinot Grigio. Be different and also expand your palate!

    • Chenin Blanc – California selections have notes of tropical fruit, citrus, peach, ginger, oak and toffee. In the Loire Valley of France, Chenin Blanc ages slowly, turning from the freshest vibrant fruit to complex, toasty, nutty, mineral, and honey flavored

    • Sauvignon Blanc – Green melon (California), crisp lemon-grass and thyme aromas. Grapefruit, pear and possibly passion fruit and fig. When aged in oak, it is known as Fume Blanc

    • Sancerre – Loire Valley (France) Sauvignon Blanc has flavors of lime or lemon, and intense fruit. Mineral nose, possibly with tangerines, honey and soil notes

    • Gewürztraminer – This wine exhibits lychee nut, grapefruit and pear flavors. Sometimes floral, tangerine, pineapple, orange, and spice

    • Reisling – Usually sweet or semi-sweet (“halb-trocken” with German Rieslings) with a floral flavor as well as apricot, peach, apple, pear, and honey. Sweeter varieties may even exhibit toffee, vanilla, pecan pie, and crème brûlée

  • Blue wine?  Yes, actually Merlot is made from a dark blue grape! Merlot has fresh, red fruit flavors (raspberries, strawberries) and sometimes leafy vegetal notes. Take it one step further and serve Coppola Merlot with the blue label

  • Choose foods in this same color palette. Look at each list of food ideas below and wonderful dishes can be made combining them!

  • White(ish) food you can serve

    • Brie and goat cheese

    • Pasta with Alfredo sauce or flavored olive oil alone or white chicken. Add tomatoes for some color

    • White bean and chicken chili

    • Crepes

    • Mushrooms

    • Cauliflower

    • White potatoes

    • Rice

    • White chocolate – truffles, bon-bons

  • Red food

    • Hamburgers or lamb burgers with sliced red onion, ketchup

    • Steak

    • Beet salad

    • Red potatoes

    • Tomatoes

    • Apples

    • Watermelon

    • Red grapes

    • Red peppers

    • Strawberries

    • Cherries

    • Raspberries

    • Chocolate with berry ganache


  • Blue food

    • Eggplant

    • Grapes

    • Plums

    • Blueberries

  • Dessert!  A must have

    • Make it fun with the kids.  Get big pretzel sticks, dip them in melted chocolate and roll them in red, white and blue sprinkles!

    • Red velvet cupcakes with white frosting and blueberries on top

    • Make 3 ice creams/sorbets or pick these up at the store – strawberry, vanilla bean and blueberry. Three scoops are so patriotic looking!

    • Strawberry shortcake with an added blueberries layer.  Add chocolate shavings just because it will take this dessert to the next level!

    • Cherry and blueberry pie with whipped cream

    • Firecracker ice pops – See the video here

    • or White chocolate mousse with berries…see below for this easy, delicious way to impress


White Chocolate Mousse with Berries – Super Easy!

(Recipe source: fashionablefoods.com)


1 Egg

2 Tablespoons Heavy Cream

2 Tablespoons Granulated Sugar

½ Cup White Chocolate Chips

2 Tablespoons Mascarpone Cheese, at room temperature

1 Cup Heavy Cream

For the Raspberry Sauce:

½ Cup Fresh Raspberries

2 Teaspoons Granulated Sugar

Half of a Lemon, juiced

  • Whisk the egg with the heavy cream and sugar until very smooth in a medium-sized glass bowl. Bring about an inch or two of water to a boil in a small pot that the bowl fits nicely over (you’re creating your own double boiler)
  • Once the water is boiling, place the bowl over top and whisk continuously until the egg mixture is steaming and very smooth
  • Remove the bowl from the heat and add in the white chocolate chips. Mix well until the chocolate melts and the mixture is very smooth. (If the mixture isn’t hot enough to melt the white chocolate, simply place the bowl back over the steaming water and whisk until it melts). Let the white chocolate mixture cool to room temperature
  • Once the mixture is cool, stir in the room temperature mascarpone cheese. Set aside
  • Whip the heavy cream in a stand mixer at high speed until stiff peaks form. Gently fold in ¾ of the whipped cream into the white chocolate mixture. You will have a light and fluffy mousse. Refrigerate the mousse for at least 1 hour before serving
  • To make the raspberry sauce combine the raspberries, sugar, and lemon juice in a small pot. Cook the mixture over medium heat while mashing the raspberries with a potato masher or fork until you have a raspberry pulp
  • Strain the raspberry pulp into a small bowl to remove the seeds. You’ll be left with raspberry sauce. Refrigerate until ready to eat
  • When you’re ready to serve, swirl in ¾ of the raspberry sauce to the mousse. Layer the mousse in serving glasses with fresh raspberries. Top each serving with more fresh raspberries, the remaining whipped cream and drizzle with the remaining raspberry sauce

Let’s toast to the best nation on Earth! Cheers!

Lisa Mecray Rogers, award-winning Master Chocolatier and Founder of Luxx Chocolat® xquisite artisan chocolate, ChocoVin Chocolate & Wine Tastings® and Luxx Academy du Chocolat offering classes with adults in mind, Ridgewood resident, recognized as one of 2015, 2014 and 2013 Best Chocolatiers & Confectioners in America. Luxx Chocolat offers unique handcrafted works of art. Nothing artificial, no preservatives, not mass produced.