As America’s most patriotic holiday is just around the corner, we all need some fun new summer food recipes, both for the holiday and in general. We would love for you to consider recipes from Glen Clove-based celebrity caterer Andrea Correale, the founder and president of Elegant Affairs. Andrea serves up fun, festive and delicious recipes daily for events in the Hamptons, New York City and the Gold Coast of Long Island.

Andrea has been producing custom designed, award-winning New York catered events for more than 20 years, careering for such A-listers as Brooke Shields, Mariah Carey, P. Diddy, Billy Joel, and Jimmy Fallon – to name a few!

Andrea shares her favorite recipes for gorgeous, delicious, easy to make patriotic selections with KDHamptons below..

All American Blueberry Crumble!
Yields: 6 Servings.
Blueberry Filling Ingredients: 4 Cups Blueberries, 1/3 Cup Honey, 3 TBSP Orange Juice, 2 TSP Almond Extract, 1/8 Tsp Salt, Zest from One Orange.
Crumble Ingredients: 1 Cup Almond Flour, ½ Cup Coconut Flour, ¼ Cup Shredded Sweetened Coconut, 2 TSP Baking Powder, ½ TSP Cinnamon, 1/8 TSP Salt, ½ Cup Sweetened Apple Sauce, 1 TSP Almond Extract.
Directions: 1.Preheat oven to 350 degrees. 2. Mix the blueberries with all the ingredients minus the crumble ingredients. 3. Add the coated blueberries to a cast iron skillet or Pyrex dish and pat down lightly until the mixture is evenly distributed. 4. In a separate bowl, mix the crumble ingredients together. 5. Using your hands, crumble the mixture on top of the blueberries in the pan. 6. Bake uncovered for 40 minutes. The top should be slightly browned.
7. Remove from the oven. Let sit for 25 minutes, then serve and enjoy!

Cotija Mexican Corn

Corn on the Cob is a delicious summer time staple. We serve it at many of our backyard barbecues but with a Mexican flair. It is absolutely unbelievably awesome!!!!! You must try it. Let me inspire you. Ingredients: 

4 ears corn, shucked
. 1/4 cup melted butter
. 1/4 cup mayonnaise
. 1/2 cup grated cotija cheese. Salt and pepper to taste
. 4 wedges lime


.
Directions
: Preheat barbecue on high heat
. Grill corn until hot and lightly charred all over, 7 to 10 minutes, depending on the temperature of the grill. Roll the ears in melted butter,and then spread evenly with mayonnaise. Sprinkle with cotija cheese and serve with a lime wedge.

Grilled Zucchini Poppers

Serve up healthy delicious appetizers for your Memorial Day gathering.Grilled Zucchini Poppers are stuffed with either pesto scented ricotta or goat cheese combined with julienne vegetables and greens then drizzled with lemon thyme vinaigrette. YUM!!

Ingredients:
1 green zucchini, thinly sliced brushed with olive oil, aged balsamic and salt and pepper
, 1 red pepper julienne raw
, 1 bunch of arugula or greens
, 5 ounces goat cheese, 
1 ounce sour cream
, (Substitute Goat cheese and sour cream for Ricotta
), 1/2 teaspoon of Basil, Pesto
, Lemon thyme or Balsamic vinaigrette

. Directions: Lightly grill zucchini. On a sheet of plastic wrap lay out zucchini strips. Mix goat cheese and sour cream with pesto and spread a thin layer on top zucchini strips. Lay the peppers and a pinch of greens on the end of the strip and roll it up in plastic wrap. Refrigerate for up to two hours. To serve, slice into 1/4 inch pieces and drizzle top with vinaigrette.

Root Beer Float

Yields: 6 Servings
Ingredients: 4 Cups Root Beer, 6 Cups Vanilla Ice Cream, 3 Tablespoons Root Beer Extract
Directions:1. Lay out 6 tall clear glasses in a line. 2. In a blender, over medium speed, mix together 3 cups of ice cream, 2 cups of the root beer, and the root beer extract. Mix until thoroughly blended. 3. Pour mixture into each glass, filling slightly above halfway.
4. Using an ice cream scooper, add one scoop of ice cream into each glass. 5. Top off each glass with the remaining root beer. Serve & enjoy.

—by Willa O’Connor