A Fourth of July Potluck is a long-standing family tradition for our home entertaining expert Helen Jane Hearn. We caught up with Helen Jane in this latest episode of Wine Sisterhood TV to show us how she puts together a summer potluck that your guests will love.

Watch the video for tips on traveling with all of these dishes and easy assembly once you arrive at the party. For more entertaining tips and recipes, follow Helen Jane at  helenjane.com.

Below you’ll find the recipes featured in this episode, click on each link to jump down the page to each recipe. What’s your favorite dish or beverage to bring to a summer potluck? Share it with us in a comment below! 

Helen Jane’s White Wine Sangria

Maple Bacon Baked Beans

Watermelon and Feta Salad

Buffalo Deviled Eggs

Pulled Pork Sandwiches

Cherry Hand Pies

Helen Jane’s White Wine Sangria 

4 kiwis, sliced and peeled
1 pint strawberries, washed and sliced
1 bag of frozen peaches
1/4 cup of white rum
1/4 cup sugar
1/4 cup orange liquor (like Contreau or Triple Sec)
1 bottle (1.5 liters) white wine (we recommend Middle Sister Drama Queen Pinot Grigio)

Put all of the fruit into a punch bowl. Add rum, sugar and orange liquor. Mix until the sugar dissolves. Once the sugar is dissolved, add 1.5 liters of white wine. 

This sangria is best served cold. Chill with lots of ice. 

Maple Bacon Baked Beans
(Courtesy Brenda Bosetti Catering) 

6 pieces thick cut applewood smoked bacon, diced
1 small yellow onion, diced
1 cup BBQ sauce
1/4 cup pure maple syrup
1/4 cup apple cider vinegar
2 T. yellow mustard
2 T. brown sugar
3 cans pork and beans (28 oz. cans)

In large pot cook bacon until it starts to crisp. Add onion and saute until softened, about 5 minutes. Add the remaining ingredients and bring to a simmer. Pour into a 13 x 9 pan. Bake at 325 degrees for about 2 hours until bubbly and the sauce is slightly thickened.

Watermelon and Feta Salad
(Courtesy Brenda Bosetti Catering) 

Vinaigrette:
1/4 fresh lime juice
1/4 fresh orange juice
1 shallot, minced
1 t. dijon mustard
1 T. honey
1/2 cup olive oil
kosher salt and freshly ground black pepper

4 cups baby arugula
4 cups seedless watermelon cubes
1/2 cup feta cheese, crumbled or cubed
1/2 cup fresh mint leaves, roughly chopped or torn

Whisk all vinaigrette ingredients together. Set aside. Place arugula, watermelon, feta and mint on a platter or shallow bowl. Drizzle vinaigrette over, season with salt and pepper.

Buffalo Deviled Eggs
(Courtesy Brenda Bosetti Catering)  

6 hard-boiled eggs
4-5 t. mayonnaise
1 t. hot sauce 
2 t. crumbled blue cheese plus additional for topping
1 stalk celery, cut into small dice
kosher salt and freshly ground black pepper

Cut eggs in half, placing yolks in a mixing bowl. Mix in the mayonnaise, hot sauce and blue cheese. Salt and pepper to taste. Spoon or pipe the mixture into the egg whites. Top with celery, and additional blue cheese and hot sauce.

Pulled Pork Sandwiches

We love this recipe from Chow. Put all the ingredients in a slow cooker and walk away! 

Cherry Hand Pies

This recipe from Bon Appetit is picnic and barbecue approved! Leave the forks behind.