It’s the holiday of the summer… JULY 4. While this July 4th may look different than others, we are here to provide you with restaurants and recipes to make your weekend as festive as possible. We reached out to fellow Bucks County writers and some Instagram food bloggers to help us gain insight into community dining experiences happening this weekend!
Guest writer: Brittany Brown
The holiday weekend is quickly approaching, and if you’re looking for a fun way to celebrate, we have perfect suggestions! Bucks County provides endless possibilities of fun adventures to embark on, while enjoying some delicious treats along the way!
One of the most attractive things about Bucks County is the amount of history that it is home to, and a visit to the Washington Crossing Historic Park and visitor center is the perfect way to celebrate the anniversary of our nation’s birth. This location is where George Washington crossed the Delaware River during the Revolutionary War on December 25, 1776. We recommend grabbing your favorite beverage in nearby Yardley from Pretty Bird Coffee to sip as you wander the park and visitor center! There is so much history just waiting for you to learn and explore!
Calling all disc golf players! Located at Tyler State Park is the area’s largest disc golf course that runs throughout the park! This course includes 36 holes and includes some spectacular views! Due to the length of the course, packing a snack is encouraged! Located right around the corner in Newtown is Greenstraw, which serves organic juices, smoothies and bowls. These frozen treats make for great snacks while playing outside in the heat. Highly recommended is their delicious chocolate peanut butter bowl, made with almond milk, chocolate chips, banana, granola, peanut butter and fudge!
If you’re in the mood for some mystery, grab some gourmet ice cream from Owowcow in Ottsville and head over to do some hiking at High Rocks! Owowcow has a wide variety of hand crafted ice cream with creative flavors to satisfy everyone’s taste buds! Ringing Rocks Park right up the road in Upper Black Eddy is quite the site to see. The park surrounds a massive boulder field that birds refuse to fly over. Make sure you bring a hammer with you when you go to explore. They will ring like a bell when hit with a hammer in the field, however they will mysteriously no longer do so once the rock is removed.
Up for a driving tour? Grab a bag or two of biscotti from the honor stand outside of Bucks County Biscotti in Hilltown, and get ready to experience the Visit Bucks County Covered Bridge Tour! The honor stand is available 24/7 and 6 different flavors of their famous biscotti is ready to grab and go for only $5 a bag! These classic treats are a delicious companion to indulge in as you take the tour that Visit Bucks County has laid out, with turn-by-turn driving directions of the 12 remaining covered bridges within the county!
Ready for a fun day out on the water? Swing by Lovebird in Doylestown to pick up some mouthwatering chicken for a picnic by the shores of Lake Galena. Their high quality chicken is sourced from Gerber’s Amish Farm – and their fried pickles are a must try! After lunch, check in with Peace Valley Boat Rental to rent a paddleboat or kayak to further explore the beauty that Lake Galena has to offer!
Spanning over 622 square miles, there are so many places to explore! Embrace the wild spirit of our nation and stake out an adventure of your own!
Food blogger: kalejunkie Recipe: Strawberry-pineapple spiked tequila popsicles
Servings: 8 popsicles
Ingredients: 1/2 cup coconut milk (use the full fat coconut milk from a can, just mix it well); 2 cups fresh strawberries; 1 1/2 cups chopped pineapple; 2 tbsp agave or maple syrup; 6 ounces tequila
Directions: In a blender add the strawberries, 1/4 cup coconut milk, 1 tbsp agave/maple syrup and 3 ounces of tequila. Blend until smooth and transfer to a bowl. Rinse blender. Add pineapple, remaining 1/4 cup coconut milk, 1 tbsp agave/maple syrup and 3 ounces of tequila. Blend until smooth. Now alternate pouring the mixture in the popsicle mold and fill until each mold is full. Freeze overnight and enjoy the next day!
Guest writer: Amanda Reiser Restaurant: Solstice in Newtown, PA
Seasonally inspired, ingredient driven. That’s the mantra of Solstice, one of Newtown’s newest instant hit restaurants. Each season, Solstice creates a fresh menu to highlight ingredients from around the world that are in their peak of season and these hand-crafted dishes never fail to multi-dimensionally impress. The signature craft cocktails come with housemade simple syrups and unique garnishes. The Gin 1.1 Cocktail features fresh cantaloupe simple syrup for a fruity and approachable gin cocktail. The Tequila Cocktail 1 is accompanied by sage leaves and dried hibiscus for a pop of fruit, earthiness, and color, while their Whiskey Cocktail 2 is whimsical with edible dust that feels special for any occasion.
This summer, Solstice has rolled out some craveable dishes that exceed expectations on both flavor and appearances. This season, some featured ingredients across the menu are plums, watermelon, kohlrabi, and more. The fresh and pickled watermelon salad, which also has compressed watermelon, has a little Greek flair with a whipped feta cheese and the overall dish bursts with freshness. The dishes at Solstice are also designed to satisfy people with varying dietary restrictions. The Kohlrabi pesto “Spaghetti” is vegan and gluten free but still satisfies meat eaters, and the Braised Wagyu Pappardelle is a homemade pasta with a melt-in-your-mouth short rib ragu that is a guest favorite at Solstice. There are also a number of great shareable options from the Charcuterie Board starter to the 32 oz Porterhouse Steak. The sides at this restaurant are designed to share at the table which is a great excuse to try a bunch like the Yellow Corn Ragu, Ratatouille, Sliced Heirloom Tomatoes with a dashi vinaigrette, and even the hand-cut fries that come with a seasonal Roasted Red Pepper Ketchup and Loaded Baked Potato Aioli.
My grandmother used to say that we have a special pocket in our stomachs for dessert which comes in handy at Solstice because their desserts are too good to miss out on! The Coconut Panna Cotta with compressed watermelon (a vegan dish), the Chocolate Pot de Creme with a passion fruit gelee, and the Orange Blossom Caramel Pound Cake are just a few of the favorites so far. If you’re looking for food that tastes amazing, looks amazing, and comes with amazing service, look no further than the new local restaurant in Newtown, Solstice!
Food blogger: foodbythegram Recipe: Dunkaroo Dip
Ingredients: Mini Nilla Wafers or Teddy Grahams for dipping; 6 tbsp unsalted butter (softened at room temperature); 2 cups powdered sugar; 1/5 tbsp milk; 1/2 tsp vanilla extract; 1/4 cup cool whip whipped topping; 1/4 cup rainbow sprinkles
Directions: Cream butter and powdered sugar together until smooth, then add milk and vanilla to thin out consistency. Add cool whip and whip the frosting so it’s light and fluffy. Fold in the sprinkles until they’re evenly dispersed. Serve with Nilla Wafers or Teddy Grahams for dipping, and enjoy!
Food blogger: citygoodeats Recipe: blueberry pie
Recipe from Bianca Zapatka
2 1/3 cups flour * (gluten-free, if needed) (300 g); 2 tbsp powdered sugar; 3/4 tsp salt; 7/8 cup cold vegan butter (200g) cubed; 3 tbsp cold water
Blueberry Filling: 5 cups blueberries (800 g) fresh or frozen; 1/2 cup sugar (100 g); 1/4 cup cornstarch (30 g); 1/2 tsp lemon zest finely grated; 2 tbsp lemon juice
For brushing: a little plant-based milk / cream; 1-2 tbsp brown sugar
Mix the flour, sugar and salt in a large bowl. Add the cubed vegan butter and work it into the flour with your hands. Gradually, add the cold water and knead just until a dough forms. (Optionally, you can put all the ingredients into a food processor and pulse until the dough crumbs together.) Then divide the dough into two parts and shape each half into a disc. Then wrap in cling film and refrigerate for at least 1/2 hour.
Blueberry Filling: Preheat the oven to 355°F (180°C). Put the blueberries into a bowl and mix with the sugar, cornstarch, lemon zest and lemon juice. Set aside. Roll out one half of the dough on a lightly floured work surface. Lay into a greased 8-inch (20/22 cm) pie dish and gently press the dough against the buttom and sides. Pierce the buttom crust several times with a fork and then fill in the blueberry mixture.Roll out the other half of the dough, cut into strips and place on top of the filling to create a grid pattern (or optionally cover the filling with the rolled out dough as a whole *). Then cut off the overhanging dough and gently press the edges slightly to seal the sides.
Optional: you can use the remaining dough to cut out cookies to make decorations for the pie. Form the rest of the dough into a ball again, reroll and cut out the desired designs using a cookie cutter. Then place on top of the pie and press a little, so they hold.
Brush the top of the pie with a little plantbased milk / cream and sprinkle with a little brown sugar.
Bake the cake for about 50-60 minutes until golden brown. If necessary, cover only the sides or the entire pie with aluminum foil, if the pie gets too dark during baking.
Let cool the Blueberry Pie afterwards.
Serve with a scoop of vegan ice cream, or whipped coconut cream, if you like!