An Old Fashioned and Elevated Fourth of July Menu

Bare feet in the grass, printed paper napkins blowing off the table, the sounds of crackling gravel as someone arrives with a pie balanced carefully in their lap. The smell of fried chicken drifting through the warm evening air while fireworks crackle somewhere far off in the distance. That's what we imagine when we hear that the forth of July is coming up. If you're hosting this year, and need something new on the menu to complement those burgers and dogs, keep reading.

1.) Herby Pickle Potato Salad with Jammy Eggs

Tangy, messy, and exactly the kind of potato salad we want on the table all summer long. Loaded with fresh herbs, pickles, mustard, and jammy eggs, this version leans more backyard dinner party than grocery store deli counter.

Serves 6–8 as a side (or 4 people who are very serious about potato salad)

Ingredients

For the salad

• 2 lbs russet potatoes, cut into bite-sized pieces

• 6 eggs

• ¾ cup chopped dill pickles or cornichons

• 2 celery stalks, finely chopped

• ¼ cup thinly sliced red onion or shallot

• 2 tbsp chopped fresh dill

• 2 tbsp chopped parsley

• 2 tbsp chopped chives

• 1 tbsp Herbs de Provence

• flaky salt and cracked black pepper

For the dressing

• ½ cup mayonnaise

• 1 tbsp Dijon mustard

• 1 tbsp whole grain mustard

• 2 tbsp pickle brine

• 1 tbsp lemon juice

• 1 tsp apple cider vinegar

Instructions

1. Bring a large pot of salted water to a boil. Add the potatoes and cook until fork tender, about 10–12 minutes. Drain and let cool slightly.

2. Meanwhile, bring another small pot of water to a boil and gently lower in the eggs. Cook for 7½ minutes for jammy centers, then transfer immediately to an ice bath. Peel and slice in half.

3. In a large bowl, whisk together the mayonnaise, Dijon, whole grain mustard, pickle brine, lemon juice, and apple cider vinegar.

4. Add the warm potatoes, pickles, celery, onion, dill, parsley, chives, and tarragon. Toss gently until everything is evenly coated.

5. Season generously with flaky salt and black pepper. Top with the jammy eggs and an extra shower of herbs before serving.

2.) Picnic Fried Chicken with Lavender Hot Honey

Crispy, peppery fried chicken with warm lavender hot honey on the side feels like the kind of thing that should be eaten at a picnic table sometime around sunset with a crisp can of pop - a Fourth of July Menu Favorite!

Ingredients

For the chicken

• 3 lbs bone-in chicken pieces

• 2 cups buttermilk

• 2 tsp salt

• 1 tbsp hot sauce

• 2 cups flour

• ½ cup cornstarch

• 1 tbsp garlic powder

• 1 tbsp onion powder

• 2 tsp smoked paprika

• 1 tsp black pepper

• oil for frying

For the lavender hot honey

• ½ cup honey

• 1 tsp culinary lavender

• 1–2 tsp red pepper flakes

• pinch of flaky salt

Instructions

1. In a large bowl, combine buttermilk, salt, and hot sauce. Add the chicken and marinate for at least 4 hours, preferably overnight.

2. In another bowl, whisk together the flour, cornstarch, garlic powder, onion powder, smoked paprika, and black pepper.

3. Remove the chicken from the buttermilk and dredge thoroughly in the flour mixture, pressing the coating firmly onto each piece.

4. Heat oil in a large heavy-bottomed pot to 350°F. Fry the chicken in batches until deeply golden and cooked through, about 12–15 minutes depending on size. Transfer to a wire rack and sprinkle with flaky salt.

5. Meanwhile, make the lavender hot honey. In a small saucepan over low heat, gently warm the honey with the lavender and red pepper flakes for 5 minutes. Remove from heat, let steep briefly, then strain if desired.

6. Serve the fried chicken hot with the lavender honey on the side for drizzling.

3.) Charred Corn with Lavender Honey Butter

Charred Corn with Lavender Honey Butter

Sweet summer corn, a little smoky from the grill, finished with lavender honey butter and flaky salt. Somehow always the first thing gone from the table.

Ingredients

• 6 ears fresh corn, husks removed

• 4 tbsp unsalted butter, softened

• 1 tbsp honey

• 1/2 tsp culinary lavender, crushed

• flaky salt

• black pepper

• fresh chives or parsley for serving

  
  

Instructions

1. Preheat a grill or grill pan over medium-high heat.

2. In a small bowl, mix together the softened butter, honey, and crushed lavender until smooth.

3. Place the corn directly on the grill and cook, turning occasionally, until lightly charred on all sides, about 10–12 minutes.

4. While still warm, generously brush the corn with the lavender honey butter.

5. Finish with flaky salt, cracked black pepper, and fresh herbs. Serve with lime wedges if desired.

4.) Summer Vegetable Galette with Whipped Herbed Ricotta

Buttery pastry filled with summer vegetables, caramelized onions, whipped ricotta, and herbs from the garden. It’s rustic in the best way — the kind of thing that looks more beautiful when it's imperfect.

Ingredients

For the galette

• 1 sheet pie dough or puff pastry

• 1 zucchini, thinly sliced

• 1 yellow squash, thinly sliced

• 1 cup cherry tomatoes, halved

• 1 small onion, thinly sliced

• olive oil

• flaky salt

• black pepper

• fresh thyme

For the whipped ricotta

• 1 cup whole milk ricotta

• 1 tbsp olive oil

• 1 tbsp chopped chives

• 1 tbsp chopped basil or parsley

• squeeze of lemon

• salt and pepper

To finish

• 1 egg, beaten

• edible flowers or herbs for serving

Instructions

1. Preheat oven to 400°F.

2. Toss the zucchini, squash, tomatoes, and onion with olive oil, salt, pepper, and thyme.

3. In a small bowl, mix together the ricotta, olive oil, herbs, lemon juice, salt, and pepper until smooth.

4. Roll out the dough onto a parchment-lined baking sheet. Spread the whipped ricotta across the center, leaving a 2-inch border around the edges.

5. Arrange the vegetables over the ricotta. Fold the edges of the dough inward over the filling.

6. Brush the crust with egg wash and bake for 35–45 minutes, until golden brown and bubbling.

7. Finish with flaky salt, fresh herbs, and a drizzle of hot honey if desired.

5.) Charred Peach Shortcake

Charred Peach Shortcakes with Lavender Syrup

Warm grilled peaches, buttery shortcakes, fluffy whipped cream, and our Lavender Simple Syrup layered together into the kind of dessert that tastes exactly like late July.

Ingredients

For the shortcakes

• 2 cups all-purpose flour

• 1 tbsp baking powder

• ½ tsp salt

• 2 tbsp sugar

• ½ cup cold unsalted butter, cubed

• ¾ cup heavy cream

• 1 egg

For the peaches

• 4 ripe peaches, halved

• 1 tbsp brown sugar

• 1 tbsp melted butter

For serving

• whipped cream

• Pumpkin Blossom Farm lavender simple syrup

• flaky salt

• fresh lavender or mint (optional)

Instructions

1. Preheat oven to 425°F.

2. In a large bowl, whisk together flour, baking powder, salt, and sugar. Cut in the cold butter until the mixture resembles coarse crumbs.

3. Stir in the heavy cream and egg until just combined. Pat the dough into a thick rectangle and cut into 6 shortcakes.

4. Bake for 15–18 minutes, until golden brown.

5. Meanwhile, heat a grill or grill pan over medium-high heat. Brush the peaches with melted butter and sprinkle with brown sugar. Grill cut-side down until lightly charred and caramelized, about 3–4 minutes.

6. Split the warm shortcakes in half and layer with whipped cream, grilled peaches, and generous spoonfuls of lavender simple syrup.

7. Finish with flaky salt and extra syrup over the top.

No Fourth of July Menu is complete without a festive cocktail...

So whether you’re hosting a full backyard gathering or just setting a simple table for a few people you love, let it feel easy. Let it feel a little nostalgic. The kind of evening where the food is generous, and the conversations linger long after the plates are cleared. However you celebrate, may it taste like summer and feel like home.

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Culinary Lavender Buds

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Culinary Garnish

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Lavender Simple Syrup

$17.99

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