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8 Juneteenth Recipes

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Juneteenth, the celebration of the release of the remaining slaves in the US, is about tradition, freedom, and respect for those that came before you. What better way to spend the day than with food, friends, and family? Here are some of our favorite ways to share the love.

A man holding tongs in front of a skillet making southern pan-fried chicken, which is bubbling in the pan

This Southern pan-fried chicken is the classic, crispy fried chicken of your dreams. The chicken is brined, soaked in buttermilk, and coated. It’s then fried in a skillet in a mixture of lard, oil, ham, and butter. The results? Crisp, juicy, perfectly seasoned fried chicken.

Recipe

Four glasses filled with hibiscus cocktail with a bowl and spoon on the side and a few hibiscus flowers lying on the counter.

This refreshing hibiscus cocktail, made from a traditional offering in Jamaica is full of fragrant, sweet hibiscus flowers and spices, sort of like mulled wine. The stunning red color is celebratory any time of year.

Recipe

A wooden bowl of barley salad with shopped spinach, tomatoes, feta cheese, onion, and olives.

This healthy pearl barley salad is loaded with Mediterranean flavors. It is easy to make and can be served both warm and at room temperature, so it’s perfect for a picnic, or to pack for a lunch the next day.

Recipe

A slice of sweet potato pie on a large metal plate with a napkin and a knife.

Sweet potato pie is a classic holiday favorite in the South. A brown sugar pie crust holds the sweet, festively spiced, custard filling perfectly.

Recipe

A cast-iron skillet filled with a tomato ricotta pie, one slice missing. Next to it, a white plate with a half eaten slice of pie.

Guests swoon at the sight and sigh with delight at the taste of this simple tomato, ricotta, and Manchego pie filling in a flaky cream cheese crust.

Recipe

A tray of unbaked bbq meatballs with a set of measuring spoons beside it and a bowl of barbecue sauce in the background.

These BBQ meatballs are tossed in the crockpot or oven (translation: no stovetop spattering to clean up) and slathered in a homemade molasses barbecue sauce. Here’s how to make them.

Recipe

A close up of two serving spoons in a bowl of corn, lima beans, chopped peppers, red onion and cherry tomatoes, dressed with parsley, mint, and dressing.

The dressing is a moment to create flavor. The heavy cream is for texture, the Champagne vinegar for taste. It lends itself well to the many components that make up the salad itself.

Recipe

A round glass baking dish filled with peach nectarine cobbler and a spoon on the side.

This peach nectarine cobbler combines lightly spiced stone fruit filling and cakey biscuit topping for a classic easy summer dessert.

Recipe

Originally published June 17, 2021

© 2021 Leite’s Culinaria. All rights reserved. All materials used with permission.

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