24 Must-Have Recipes for Your Olympic Watch Party This Summer!

Get ready to celebrate the Olympics with these delicious American-themed party foods! Impress your guests with these tasty and festive dishes that are sure to make your Olympic viewing party a hit.

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Flag Cake

Decorate a sprinkle-filled cake with white chocolate frosting, strawberry stripes and blueberry stars.

• Total: 1 hr 55 min (includes cooling time)
• Active: 35 min
• Yield: 12 to 16 servings

Ingredients

Cake: 

• Nonstick cooking spray, for the pan
• 2 1/2 cups all-purpose flour
• 1/3 cup stone-ground white cornmeal
• 1 teaspoon baking powder
• 1 teaspoon baking soda
• 1/2 teaspoon kosher salt
• 2 cups granulated sugar
• 2 sticks (1 cup) unsalted butter, at room temperature
• 5 large eggs, at room temperature
• 1 tablespoon pure vanilla extract
• 1 cup buttermilk
• 3 tablespoons rainbow or red, white and blue sprinkles

Frosting:

• 3 sticks (1 1/2 cups) unsalted butter, at room temperature  
• 1/4 teaspoon kosher salt  
• 3 ounces chopped white chocolate, melted and cooled slightly   
• 6 cups confectioners’ sugar  
• 1 1/2 teaspoons pure vanilla extract

Garnish:

• 1 cup blueberries
• One 16-ounce container strawberries
• 1 tablespoon apple jelly or apricot jam, melted

Directions

Special equipment: a pastry bag and a rosette tip

1. For the cake: Preheat the oven to 350 degrees F. Coat a 9-by-13-inch rectangular baking pan with nonstick cooking spray. Line the bottom of the pan with parchment paper and coat again with the spray. 
2. Combine the flour, cornmeal, baking powder, baking soda and salt in a small bowl. Whisk together and set aside.
3. Beat the granulated sugar and butter in a large bowl with an electric mixer on medium-high speed until smooth and fluffy, about 3 minutes. Beat in the eggs, 1 at a time until combined, then beat in the vanilla. Reduce the speed to low and beat in one-third of the flour mixture until just combined. Beat in half the buttermilk and then repeat, adding the flour in 2 more increments and alternating with the second half of the buttermilk. Stir in the sprinkles. Transfer to the prepared pan and spread the batter evenly. Bake until the cake is golden brown and the top springs back to a light touch, 30 to 35 minutes. Cool 15 minutes in the pan.
4. Run a small knife around the edges of the cake to release the sides and turn the cake out onto a baking sheet. Remove the parchment paper and then flip again onto a serving platter or cutting board so the top of the cake is back on top. Cool completely before frosting.
5. For the frosting: Beat the butter and salt in a large bowl with an electric mixer on medium speed until fluffy. Add the white chocolate and beat until fluffy. Gradually beat in the confectioners’ sugar and vanilla. Increase the speed to medium-high and beat until very smooth and fluffy.
6. Transfer 1/2 cup of the frosting to a pastry bag fitted with a small rosette tip. Frost the top and sides of the cake with the remaining frosting.
7. For the garnish: Place the blueberries in 6 rows of 6 berries each in the top left-hand corner of the cake. Trim and halve the strawberries lengthwise and make 4 rows of strawberries across the cake. Pipe stars between the blueberries and use the remaining frosting to pipe a border around the bottom of the cake. Brush the berries with the melted jelly. Cut and serve.

Red, White and Blue Buffalo Puppies

Drizzle blue cheese sauce onto cocktail hot dogs and top with red onions and blue chips for a bite-sized appetizer.

• Prep: 10 min
• Cook: 10 min
• Yield: 24 sliders

Ingredients

• 3 ounces cream cheese
• 1/2 cup mayonnaise
• 1/4 cup crumbled strong blue cheese, such as Maytag blue
• 2 ribs celery, finely chopped (about 1 cup), plus extra ribs cut into sticks for serving
• 1 tablespoon unsalted butter
• 48 cocktail hot dogs
• 1/4 cup hot pepper sauce, plus extra for drizzling, such as Frank’s
• 24 slider potato rolls
• 1/4 cup finely chopped red onion
• 1 cup blue potato chips, crushed with your hands

Directions

1. Combine the cream cheese, mayonnaise and blue cheese in a small saucepan. Cook over medium heat until smooth, stirring frequently, about 3 minutes. Set aside to cool slightly, about 5 minutes, and then stir in the celery. 
2. Heat the butter in a large skillet over medium heat until melted. Add the hot dogs and cook until heated through, stirring occasionally, 5 minutes. Stir in the hot sauce and cook until the hot dogs are coated, 1 to 2 minutes. Slice vertically through each potato bun, about halfway through so it resembles a top-split hot dog bun, and place 2 buffalo dogs in each. Top with 1 to 2 teaspoons of the blue cheese sauce, a drizzle of hot sauce (as spicy as you like it), some red onions and crushed blue chips. 
3. Serve the sliders with any extra blue cheese sauce and celery sticks on the side for dipping.

Fireworks Red, White and Blue Daiquiris

Use frozen strawberries for the red base, blue Curacao liqueur for the middle layer and coconut sorbet with rum for the white topping in this patriotic cocktail.

• Active: 20 min
• Yield: 6 servings

Ingredients

Red:

• 1 cup frozen strawberries
• 1 cup watermelon chunks, frozen
• 2 tablespoons fresh lime juice (about 2 limes)
• 2 tablespoons white rum
• 1 tablespoon sugar
• 1 cup ice cubes

White:

• 1 cup coconut sorbet
• 1/4 cup rum
• 2 tablespoons fresh lime juice (about 2 limes)
• 1 cup ice cubes

Blue:

• 1/3 cup blue passion fruit liqueur, such as Hpnotiq or Alize
• 1/4 cup fresh lime juice (about 4 limes)
• 2 tablespoons blue curacao liqueur
• 2 tablespoons white rum
• 2 tablespoons sugar
• 2 cups ice cubes

Directions

1. Begin by making the red layer: Put the frozen strawberries, watermelon, lime juice, rum, sugar and ice in the carafe of a blender. Blend until thick and smooth. Stir in 1 to 2 tablespoons water if the consistency is too thick. Transfer to a large measuring cup or small bowl and place in the freezer while you make the next layer.
2. For the white layer: Rinse out the blender and add the coconut sorbet, rum, lime juice and ice. Blend until thick and smooth. Transfer to another large measuring cup or small bowl and place in the freezer while you make the final layer.
3. For the blue layer: Rinse out the blender and add the passion fruit liqueur, lime juice, blue curacao, rum, sugar and ice cubes. Blend until slushy and there are no chunks of ice left.
4. Pour the red layer into the bottom of six 8-ounce glasses, about 1/3 cup each. Gently spoon 1/3 cup of the white layer over the red layer so they stay separate. Finish by spooning 1/3 cup of the blue layer over the second layer in each glass.

Red and White Double Dippers With Blue Corn Chips

Serve an easy red, white and blue appetizer of red pepper salsa, creamy garlic dip and blue corn chips.

• Prep: 15 min
• Cook: 5 min
• Yield: 8 to 10 servings

Ingredients

Red Pepper Salsa:

• 2 red bell peppers
• 1 ripe tomato on the vine, quartered
• 1/3 cup piquante peppers, such as peppadew, mild or sweet
• 1/4 of a large white onion, cut into large chunks
• 1 tablespoon fresh lime juice
• 1/2 teaspoon ground cumin
• Kosher salt and freshly ground black pepper
• 1/8 to 1/4 teaspoon hot sauce

Creamy Garlic Lime Dip:

• 1 1/2 cups sour cream
• 2 tablespoons fresh lime juice
• 2 tablespoons chopped fresh cilantro
• 1/2 teaspoon ground coriander
• 1/2 teaspoon lime zest
• 2 small cloves garlic, finely grated
• Kosher salt and freshly ground black pepper
• Blue corn tortilla chips, for serving

Directions

1. Preheat the broiler. Place the bell peppers on a large baking sheet and broil, turning, until the bell peppers have blackened, about 5 minutes. Transfer to a bowl and cover with plastic wrap. Let stand until cooled.
2. While the peppers cool, make the creamy garlic lime dip. Stir the sour cream, lime juice, cilantro, coriander, zest, garlic, 1/2 teaspoon salt and 1/4 teaspoon pepper in a small bowl until smooth. Stir in 1 to 2 tablespoons of water to adjust the consistency to your liking.
3. Rub the skin off the bell peppers and remove the stem and seeds. Put in the bowl of a food processor or the carafe of a blender. Add the tomato, piquante peppers, onion, lime juice, cumin, 1/2 teaspoon salt and 1/4 teaspoon pepper. Pulse until chunky. Transfer to a serving bowl and season with the hot sauce, salt and pepper.
4. Serve the blue corn tortilla chips with the red pepper sauce and white dip.

Barbecue Bean Chili Dogs

I top this all-American hot dogs with a secret weapon: barbecue sauce.

• Prep: 20 min
• Cook: 20 min
• Yield: 8 servings

Ingredients

For the chili:

• 1 cup barbecue sauce
• 1 15-ounce can kidney beans, drained and rinsed
• 1 15-ounce can black beans, drained and rinsed
• 2 tablespoons chili seasoning mix
• 1 tablespoon packed light brown sugar
• 1 tablespoon yellow mustard

For the hot dogs:

• Vegetable oil, for brushing
• 8 all-beef hot dogs
• 8 hot dog buns
• 1/2 medium white onion, chopped

Directions

1. Make the chili: In a large saucepan over medium-low heat, stir together the barbecue sauce, kidney beans, black beans, chili seasoning, brown sugar and mustard. Bring to a boil, then reduce the heat and simmer for 10 to 12 minutes, stirring occasionally.
2. Meanwhile, make the hot dogs: Set up a grill or preheat a grill pan over medium heat. When ready to start cooking, brush the grates with vegetable oil. Place the hot dogs on the hot oiled grill and cook, turning occasionally, for 10 minutes or until heated through. Toast the buns on the grill, if desired. Put the hot dogs in the buns and top with the chili. Serve hot topped with the chopped onion.

Red, White and Blueberry Coleslaw

Crispy bacon, dried blueberries and thinly sliced cabbage turn basic coleslaw into a colorful and patriotic side dish.

• Prep: 20 min
• Inactive: 1 hr
• Yield: 6 to 8 servings

Ingredients

• 1 small or 1/2 large head green cabbage, cut into 1/4-inch wide strips (about 6 cups)
• 1 small red onion, halved and thinly sliced (about 1/2 cup)
• 6 strips bacon, crisp-cooked and crumbled (reserve 1 tablespoon for garnish)
• 1/2 cup dried blueberries (reserve 1 tablespoon for garnish)
• 1/2 cup mayonnaise
• 2 tablespoons apple cider vinegar
• 1 tablespoon sugar
• 1/2 cup toasted chopped pecans (reserve 1 tablespoon for garnish)
• Kosher salt and freshly ground black pepper

Directions

1. Toss the cabbage, onion, bacon, blueberries, mayonnaise, vinegar and sugar in a large bowl and toss to coat with the dressing. Cover and refrigerate 1 to 4 hours.
2. Stir in the pecans and season with salt and pepper just before serving. Sprinkle with reserved the bacon, berries and nuts.

American Macaroni Salad

As a requirement at any American barbecue, this macaroni salad makes the perfect side as you root for the home team.

• Prep: 20 min
• Cook: 10 min
• Yield: 6 servings

Ingredients

• 2 cups dry elbow macaroni, cooked, rinsed, and drained
• 1/3 cup diced celery
• 1/4 cup minced red onion, soaked in cold water for 5 minutes, drained
• 1 tablespoon minced flat-leaf parsley
• 1/2 cup diced vine-ripened tomato (optional)
• 1/2 cup prepared mayonnaise
• 3/4 teaspoon dry mustard
• 1 1/2 teaspoons sugar
• 1 1/2 tablespoons cider vinegar
• 3 tablespoons sour cream
• 1/2 teaspoon kosher salt, plus more to taste
• Freshly ground black pepper

Directions

1. In a large bowl, combine the macaroni, celery, onion, parsley and tomato, if using.
2. In a small bowl, whisk together the mayonnaise, mustard, sugar, vinegar, sour cream and salt.
3. Pour the dressing over the salad and stir to combine. Season with salt and pepper to taste.
4. Serve. Store covered in the refrigerator, for up to 3 days.

Perfect Burger

These burgers can be made on the grill or in a saute pan, making them the most versatile way to cheer on the USA.

• Prep: 10 min
• Cook: 10 min
• Yield: 4 servings

Ingredients

• 1 1/2 pounds ground chuck (80 percent lean) or ground turkey (90 percent lean)
• Kosher salt and freshly ground black pepper
• 1 1/2 tablespoons canola oil
• 4 slices cheese (optional)
• 4 hamburger buns, split; toasted, if desired

Directions

1. Divide the meat into 4 equal portions (about 6 ounces each). Form each portion loosely into a 3/4-inch-thick burger and make a deep depression in the center with your thumb. Season both sides of each burger with salt and pepper.
2. IF USING A GRILL: Heat a gas grill to high or heat coals in a charcoal grill until they glow bright orange and ash over. Brush the burgers with the oil. Grill the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese; see step 3) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
3. IF USING A GRILL PAN: Heat a grill pan over high heat on top of the stove. Cook the burgers as for a grill, above.
4. IF USING A SAUTE PAN OR GRIDDLE (PREFERABLY CAST IRON): Heat the oil in the pan or griddle over high heat until the oil begins to shimmer. Cook the burgers until golden brown and slightly charred on the first side, about 3 minutes for beef and 5 minutes for turkey. Flip over the burgers. Cook beef burgers until golden brown and slightly charred on the second side, 4 minutes for medium rare (3 minutes if topping with cheese) or until cooked to desired degree of doneness. Cook turkey burgers until cooked throughout, about 5 minutes on the second side.
5. Add the cheese, if using, to the tops of the burgers during the last minute of cooking and top with a basting cover, close the grill cover, or tent the burgers with aluminum foil to melt the cheese.
6. Sandwich the hot burgers between the buns and serve immediately.

Red, White and Blue Potato Salad

Make a potato salad using a mixed bag of skinned baby red, Yukon Gold and purple potatoes to create this colorful side.

• Prep: 15 min
• Cook: 20 min
• Yield: 6 servings

Ingredients

• One 28-ounce mixed bag baby red skinned, Yukon and purple potatoes, halved or quartered
• 3 tablespoons white wine vinegar
• Kosher salt
• 1 teaspoon Dijon mustard
• Freshly ground black pepper
• 1/4 teaspoon sugar
• 1/4 cup extra-virgin olive oil
• One 14-ounce can hearts of palm, sliced lengthwise into thin strips
• 1/2 cup sliced, drained, jarred piquillo peppers
• 2 scallions, sliced

Directions

1. Put the potatoes in a medium pot and cover with cold water. Add 1 tablespoon of the vinegar and 1 tablespoon salt.
2. Bring to a boil over medium-high heat and continue to boil until tender, about 15 minutes. Drain well and cool.
3. Whisk the remaining 2 tablespoons vinegar with the Dijon mustard, 1/2 teaspoon salt, 1/4 teaspoon black pepper and the sugar in a small bowl. Pour in the olive oil and whisk until combined.
4. Spread the potatoes in a single layer on a large serving plate and top with the pieces of hearts of palm. Scatter the piquillo peppers over top and drizzle with the dressing.
5. Sprinkle with the scallion and salt and pepper to taste.

Red, White, and Blue Fruit Cups

Get the juice of strawberries, blackberries and blueberries flowing with a bit of sugar. Finish them off with a topping of whipped cream.

• Prep: 10 min
• Yield: 4 servings

Ingredients

• 1 pint fresh strawberries
• 1 pint fresh blueberries
• 1 pint fresh blackberries
• 1/4 cup granulated sugar
• 1 pint heavy whipping cream

Direction

1. Slice strawberries and combine in a bowl with blue and/or blackberries. Sprinkle berries with two teaspoons sugar. Whip cream until soft peaks form and sweeten with remaining sugar.
2. Serve berries in small cups with generous spoonfuls of fresh whipped cream.

Red, White and Blueberry Trifle

Layer store-bought pound cake with homemade blueberry sauce, cream cheese topping and strawberries.

• Prep: 25 min
• Inactive: 8 hr
• Cook: 20 min
• Yield: 12 servings

Ingredients

• Two 16-ounce containers strawberries
• Two 6-ounce containers blueberries
• One 6-ounce container blackberries
• 3/4 cup granulated sugar
• 1/2 teaspoon finely grated lemon zest
• 2 tablespoons fresh lemon juice
• Pinch kosher salt
• One 8-ounce package cream cheese
• 2 cups heavy cream
• 1/2 teaspoon pure vanilla extract
• 1 prepared angel food cake (about 12 ounces)
• Confectioners’ sugar, for garnish, optional
• 1 1/2 tablespoons apple jelly or apricot preserves, for garnish, optional

Directions

1. Trim and quarter the strawberries and set aside. Combine the blueberries, blackberries, 1/2 cup granulated sugar, 1/3 cup water, lemon zest, juice and salt in a medium saucepot. Bring to a simmer over medium heat and continue to cook, stirring occasionally, until the berries break down and the sauce thickens, 15 to 20 minutes. Remove from the heat and cool. 
2. Place the cream cheese, 1/4 cup cream, the remaining 1/4 cup granulated sugar and the vanilla extract in a large bowl and beat on medium speed until smooth and fluffy. In a second large bowl, whip the remaining cream until stiff peaks form. Fold about one-quarter of the whipped cream into the cream cheese mixture until lightened, and then fold in the remaining whipped cream. 
3. To assemble the trifle, rip or cut the angel food cake into 2-inch pieces. Place half the cake pieces in the bottom of a 12-to-14-cup trifle dish or large bowl. Top with about half the blueberry sauce, half the cream and half the quartered strawberries. Repeat the layers with the remaining cake, berry sauce, cream and strawberries. Cover with plastic wrap and chill 8 hours or overnight. Before serving either dust with confectioners’ sugar or heat the apple jelly in the microwave for 25 seconds to loosen, and then brush over the strawberries.

Fruit-Tart Flag

Here’s a new take on the classic flag cake: miniature tart shells filled with mascarpone cream and decorated with blueberries and strawberries.

Directions

1. Fill premade miniature tart shells or phyllo cups with sweet mascarpone cream (recipe below), then arrange on a tray and top with blueberries and halved strawberry slices to create stars and stripes.

Mascarpone Cream:

1. Beat an 8-ounce container of mascarpone cheese and 3 tablespoons confectioners’ sugar with a mixer until smooth. Gently fold in 1/2 cup freshly whipped cream.

Classic Fried Chicken

Add paprika, hot sauce and cayenne pepper so your chicken packs a hint of spice.

• Prep: 3 hr 9 min
• Cook: 51 min
• Yield: 4-6 servings

Ingredients

• 1 3-pound chicken, cut into 10 pieces, or 3 pounds chicken pieces
• Kosher salt and freshly ground black pepper
• 1 quart buttermilk
• 2 teaspoons hot sauce
• 1 bay leaf
• 3 cloves garlic, smashed
• 3 sprigs thyme
• 3 cups all-purpose flour
• 1 tablespoon baking powder
• 1 tablespoon sweet paprika
• 1 tablespoon onion powder
• 3/4 teaspoon cayenne pepper
• Peanut or vegetable oil, for frying
• Vegetable shortening, for frying

Directions

1. Season the chicken generously with salt and black pepper; place on a baking sheet, cover loosely with plastic wrap and refrigerate 1 hour.
2. Mix the buttermilk, hot sauce, bay leaf, garlic and thyme in a large resealable plastic bag. Add the chicken, making sure the pieces are submerged. Seal and refrigerate 2 to 4 hours.
3. Mix the flour, baking powder, paprika, onion powder, cayenne, 3 1/2 teaspoons salt and 1 1/2 teaspoons black pepper in a separate resealable bag.
4. Fill a deep 12-inch cast-iron skillet halfway with equal parts peanut oil and shortening. Heat over medium heat until a deep-fry thermometer registers 350 degrees F.
5. Remove about half of the chicken pieces from the buttermilk mixture, letting the excess drip off. Transfer to the bag of seasoned flour; seal and shake to thoroughly coat. Remove from the bag, shake off any excess flour and transfer to a rack.
6. Carefully lower the coated chicken into the oil. The temperature will drop to 300 degrees F to 325 degrees F; adjust the heat to maintain this temperature so the crust doesn’t burn before the meat is cooked. Fry, undisturbed, 2 to 3 minutes to set the crust, then carefully lift with tongs to check the browning; continue to fry, turning as needed, until golden brown and cooked through, 12 to 14 more minutes for smaller pieces and 14 to 16 more minutes for larger ones. (A thermometer should register 160 degrees F in the breasts and 170 degrees F in the thighs and drumsticks.)
7. Remove the chicken to a clean rack to drain, sprinkle with salt and let rest a few minutes. Repeat with the remaining chicken. Serve hot or at room temperature.

Nacho Dog

Dress up your dog with chunky guacamole and Grilled Tomato-Chipotle Salsa.

• Prep: 30 min
• Cook: 10 min
• Yield: 8 hot dogs

Ingredients

For the guacamole:

• 2 ripe Hass avocados, peeled, pitted and coarsely chopped
• 1 large jalapeno, finely diced
• 3 tablespoons finely diced red onion
• 1 lime, juiced
• 2 tablespoons canola oil
• 3 tablespoons chopped fresh cilantro leaves
• Salt
• Freshly ground black pepper

For the Grilled Tomato-Chipotle Salsa:

• 4 plum tomatoes
• 4 tablespoons canola oil
• Salt
• Freshly ground black pepper
• 3 tablespoons red wine vinegar
• 2 teaspoons chipotle in adobo puree
• 3 tablespoons finely diced red onion

For the hot dogs:

• 8 kosher beef or turkey or chicken hot dogs
• 8 hot dog buns, split 3/4 of the way through
• 1 1/2 cups grated white Cheddar
• 8 pickled jalapenos, thinly sliced
• Fried blue corn tortilla chips, coarsely crumbled

Directions

1. Combine the avocados, jalapeno, onion, lime juice, oil and cilantro in a bowl and gently mix until combined. Season with salt and pepper.

For the Grilled Tomato-Chipotle Salsa:

1. Heat the grill to high. Brush tomatoes with 2 tablespoons of the canola oil and season with salt and pepper. Place on the grill and grill until charred on all sides. Remove from the grill, slice the tomatoes in half, remove the seeds and coarsely chop. 
2. Whisk together the remaining 2 tablespoons of oil, vinegar, chipotle puree and onion in a small bowl, add the tomatoes and stir to combine. Season with salt and pepper.

For the hot dogs: 

1. Preheat the grill to high. Grill hot dogs until golden brown on all sides, about 7 minutes. Remove to a plate. Place buns on the grill cut side down and grill until lightly golden brown, about 20 seconds. Place hot dogs in the buns, top with cheese, jalapeno, guacamole, salsa and tortilla chips.

Patriotic Berry Trifle

This quick trifle uses premade angel food cake that’s decoratively layered with strawberries, blueberries and cream.

• Prep: 35 min
• Yield: 8-10 servings

Ingredients

• 1/4 cup plus 2/3 cup sugar
• 1/4 cup fresh lemon juice
• 1/4 teaspoon almond extract
• 1 premade angel food cake, cut into 1-inch slices
• 1 pound cream cheese, at room temperature
• 2 cups heavy cream, at room temperature
• 2 pints blueberries
• 2 pints strawberries, hulled and sliced

Directions

1. Heat 1/4 cup sugar, the lemon juice and 1/4 cup water in a saucepan over medium-high heat, stirring, until the sugar dissolves. Remove from the heat and stir in the almond extract.
2. Brush both sides of each slice of cake with the syrup. Cut the slices into 1-inch cubes.
3. Beat the remaining 2/3 cup sugar and the cream cheese with a mixer on medium speed until smooth and light. Add the cream and beat on medium-high speed until smooth and the consistency of whipped cream.
4. Arrange half of the cake cubes in the bottom of a 13-cup trifle dish. Sprinkle evenly with a layer of blueberries. Dollop half of the cream mixture over the blueberries and gently spread. Top with a layer of strawberries. Layer the remaining cake cubes on top of the strawberries, then sprinkle with more blueberries and top with the remaining cream mixture. Finish with the remaining strawberries and blueberries, arranging them in a decorative pattern. Cover and refrigerate 1 hour.

Fourth of July Cocktail

Fill half a glass with cranberry juice mixed with watermelon schnapps and then carefully pours a tequila-blue curacao combo over the red layer. Once you start sipping, it’s bound to turn purple, but it will still taste delicious.

• Prep: 10 min
• Yield: 1 drink

Ingredients

• 1 ounce watermelon schnapps
• 1 big splash cranberry juice
• 1 very thin slice jalapeno or serrano pepper
• 1 slice lemon
• 1 slice lime
• 1 1/2 ounces tequila
• 1/4 ounce blue curacao
• 1/2 ounce simple syrup
• Watermelon wedge, for garnish (optional)

Directions

1. Mix the schnapps and cranberry juice in a shaker; pour into an ice-filled glass.
2. Muddle the jalapeno pepper, lemon and lime slices, tequila, blue curacao and simple syrup (to make a batch, dissolve sugar in equal parts hot water and chill) in the shaker. Slowly strain into the glass over the red layer. Garnish with watermelon, if desired.

BLT Hot Dogs

For a taste of America, transform a classic BLT sandwich into a bacon-topped hot dog.

Ingredients

• 6 strips bacon
• 1 teaspoon BBQ or steak seasoning 
• 1/2 teaspoon sugar 
• 4 beef hot dogs with natural casing 
• 4 hot dog buns, steamed and split 
• 1 Roma tomato, thinly sliced 
• 4 tablespoons mayonnaise 
• 1/2 cup shredded and chopped iceberg lettuce

Directions

1. In a cold pan, add the bacon strips. Turn the heat to medium high and cook, flipping once, until crisp, about 8 minutes. Remove to a paper towel-lined plate and immediately sprinkle with the steak seasoning and sugar. When cool enough to handle, chop the bacon, but not to bits!
2. Meanwhile, preheat a grill to medium high. Cook the hot dogs on all sides until slightly charred, about 6 minutes.
3. Line the insides of each bun with slices of tomato (they should stick out slightly) and rest the hot dogs on top. Add the mayonnaise and use it to “glue” the lettuce and bacon on top.

Patriotic Potato Salad

This tricolor potato salad is an easy way to cheer on the USA: Just arrange the potatoes by color on a platter with red peppers.

• Prep: 30 min
• Cook: 30 min
• Yield: 6 to 8 servings

Ingredients

• 1 pound large blue or purple potatoes
• 3/4 pound large red-skinned potatoes
• 3/4 pound large Yukon gold potatoes
• 3 tablespoons extra-virgin olive oil
• 6 sprigs thyme, leaves stripped
• 1/2 cup celery leaves, coarsely chopped, plus 2 stalks celery, thinly sliced
• 1 red bell pepper, cut into 1/2-inch-wide strips
• Juice of 1 lemon
• Kosher salt
• 1 bunch scallions, sliced
• 1/2 cup mayonnaise
• 1 teaspoon hot sauce

Directions

1. Position a rack in the upper third of the oven and put a baking sheet on the rack. Preheat the oven to 450 degrees F for at least 10 minutes. Halve the potatoes lengthwise and toss them with the olive oil in a large bowl. Carefully remove the baking sheet from the oven. Using tongs, arrange the potatoes cut-side down on the hot baking sheet. Sprinkle with the thyme, celery leaves, bell pepper strips, half of the lemon juice and 2 teaspoons salt. Roast until the potatoes are tender and golden, 25 to 35 minutes.
2. Meanwhile, combine the sliced celery and scallions in a small bowl. Whisk the mayonnaise, hot sauce and the remaining lemon juice in another small bowl.
3. Use a spatula to carefully transfer the potatoes to a cutting board. Cut each potato into 2 or 3 pieces. Arrange the potatoes by color on a platter and top with the red peppers and the celery-scallion m

American Deep-Dish Apple Pie

This all-American dessert is loaded with tart apples and warming spices, so you get tons of rustic, sweet flavor in each bite.

• Prep: 45 min
• Inactive: 30 min
• Cook: 1 hr
• Yield: One 9-or 10-inch pie

Ingredients

• 4 pounds Granny Smith apples, peeled, quartered, and cored
• 1 lemon, zested
• 1 orange, zested
• 2 tablespoons freshly squeezed lemon juice
• 1 tablespoon freshly squeezed orange juice
• 1/2 cup sugar, plus 1 teaspoon to sprinkle on top
• 1/4 cup all-purpose flour
• 1 teaspoon kosher salt
• 3/4 teaspoon ground cinnamon
• 1/2 teaspoon ground nutmeg
• 1/8 teaspoon ground allspice
• Perfect Pie Crust, recipe follows
• 1 egg beaten with 1 tablespoon water, for egg wash

Perfect Pie Crust:

• 12 tablespoons (1 1/2 sticks) very cold unsalted butter
• 3 cups all-purpose flour
• 1 teaspoon kosher salt
• 1 tablespoon sugar
• 1/3 cup very cold vegetable shortening
• 6 to 8 tablespoons (about 1/2 cup) ice water

Directions

1. Preheat the oven to 400 degrees F. 
2. Cut each apple quarter in thirds crosswise and combine in a bowl with the zests, juices, 1/2 cup sugar, flour, salt, cinnamon, nutmeg, and allspice. 
3. Roll out half the pie dough and drape it over a 9- or 10-inch pie pan to extend about 1/2-inch over the rim. Don’t stretch the dough; if it’s too small, just put it back on the board and re-roll it. 
4. Fill the pie with the apple mixture. Brush the edge of the bottom pie crust with the egg wash so the top crust will adhere. Top with the second crust and trim the edges to about 1-inch over the rim. Tuck the edge of the top crust under the edge of the bottom crust and crimp the 2 together with your fingers or a fork. Brush the entire top crust with the egg wash, sprinkle with 1 teaspoon sugar, and cut 4 or 5 slits. 
5. Place the pie on a sheet pan and bake for 1 to 1 1/4 hours, or until the crust is browned and the juices begin to bubble out. Serve warm.

Perfect Pie Crust:

Yield: Two 10-inch crusts

1. Dice the butter and return it to the refrigerator while you prepare the flour mixture. Place the flour, salt, and sugar in the bowl of a food processor fitted with a steel blade and pulse a few times to mix. Add the butter and shortening. Pulse 8 to 12 times, until the butter is the size of peas. With the machine running, pour the ice water down the feed tube and pulse the machine until the dough begins to form a ball. Dump out on a floured board and roll into a ball. Wrap in plastic wrap and refrigerate for 30 minutes. 
2. Cut the dough in half. Roll each piece on a well-floured board into a circle, rolling from the center to the edge, turning and flouring the dough to make sure it doesn’t stick to the board. Fold the dough in half, place in a pie pan, and unfold to fit the pan. Repeat with the top crust.

The Gold Medal

Mix up this golden cocktail as you cheer on the USA.

• Yield: 1 serving

Directions

1. Fill a cocktail shaker with ice. Add 1 ounce Goldschlager, 1 ounce dark rum, a squeeze of lemon juice and a dash of orange bitters. Shake, then strain into an ice-filled glass.

Olympic Rings Bagel Bar

• Prep: 10 min
• Cook: 20 min
• Yield: 10 to 12 servings

Directions

1. Prepare one bagel half in each color of the Olympic rings and arrange on a platter. Put out halved bagels, cream cheese (plain and scallion) and bowls of toppings so guests can assemble their own.
2. Blue: Slice small blue potatoes 1/4 inch thick. Toss with olive oil, season with salt and roast at 400 degrees F until tender, about 20 minutes. Spread bagels with cream cheese; top with the potatoes.
3. Black: Spread bagels with cream cheese; top with sliced pitted black olives.
4. Red: Spread bagels with cream cheese; top with smoked salmon and sliced plum tomatoes. Drizzle with lemon juice.
5. Yellow: Spread bagels with cream cheese; top with sliced yellow grape or cherry tomatoes; season with salt.
6. Green: Mash 1 avocado with the juice of 1 lemon; season with salt and pepper. Spread on bagels; top with sliced Persian cucumbers and season with more salt and pepper.

Gold-Medal Caipirinhas

1. Cut 4 limes into small pieces; place in a pitcher and add 1/2 cup superfine sugar. With a large wooden spoon, muddle the limes until juicy.
2. Stir in 1 cup cachaca. Spread gold coarse sugar on a plate.
3. Moisten the rims of 6 to 8 glasses with a lime wedge, then dip in the gold sugar; fill the glasses with ice.
4. Pour in the cocktail and top with lemon-lime seltzer.

Fruit Torches

1. Fill 8 flat-bottomed ice cream cones three-quarters full with tropical yogurt.
2. Stick spears of pineapple, cantaloupe, papaya and mango into the yogurt to look like flames.
3. Add a few strawberry slices to each.  
4. Serve immediately or refrigerate up to 1 1/2 hours.

Breakfast of Champions: Olympic Ring Pancakes

For this recipe, I used an all-natural pure maple syrup and found it to be a great way to talk about the gold, silver and bronze medals.

Whole-Wheat Pancakes

• 1 1/4 cups whole-wheat flour
• 2 teaspoons baking powder
• 1 egg, room temperature
• 1 cup low-fat milk (can use more if needed)
• 2 tablespoons raw (or organic) sugar
• 1/2 teaspoon vanilla
• 1/2 teaspoon salt

Additional ingredients:

• 1 teaspoon cocoa
• 1 teaspoon sugar
• 1/4 teaspoon cinnamon
• Red, green, black, yellow and blue food coloring (I prefer gel food coloring)*You can also add 1/2 cup of your favorite fruit to this recipe

Directions

Preheat skillet or cooking surface to 300-350 degrees F.

In a large bowl, add flour, baking powder and salt. Make a well in the middle of the flour and add egg, milk, vanilla and sugar. Mix all ingredients until just combined. If adding fruit try to add it right before you begin cooking.

After you have mixed the batter, remove 1/3 of it and add cocoa, 1 teaspoon sugar  and cinnamon. Combine. I add the cocoa to help achieve more depth of color without using too much food coloring. Plus, the kids like the idea of “chocolate” pancakes. I then divide the cocoa batter into two bowls, add red food coloring to one and black to the other.

Divide remaining batter into three bowls, and add yellow, blue and green food coloring. I used Indian Tree All-Natural Food Coloring.

Spray with cooking spray or use butter to prepare your surface. Place about 1/4 cup of batter onto surface and cook until edges are firm. About 1-3 minutes per pancake.