Summertime is such a great time to entertain for many reasons. The warm weather makes it comfortable to be outside, freshly picked, in-season produce abounds, and make-ahead, cold food items dominate the menu!
As far as I'm concerned, the key to hosting relaxed summer parties lies in the ease of the make-ahead menu. This menu could be adapted to serve at a picnic or a 4th of July celebration.
Fried chicken strips or fried chicken (purchased or homemade)
New potato salad
Summer slaw
Sugar snap peas in sesame vinaigrette
Pesto Penne Pasta salad with Sun-dried Tomatoes
Berry-Mint Shortcakes with fresh whipped cream
Summer Beer Punch
bandana tablescape from countryliving.com
New Potato Salad by Ina Garten (Barefoot Contessa)
3 pounds small red potatoes
Kosher salt
1 cup good mayonnaise
1/4 cup buttermilk, milk, or white wine
2 tablespoons Dijon mustard
2 tablespoons whole-grain mustard
1/2 cup chopped fresh dill
Freshly ground black pepper
1/2 cup chopped celery
1/2 cup chopped red onion
Place the potatoes and 2 tablespoons of salt in a large pot of water. Bring the water to a boil, then lower the heat and simmer for 10 to 15 minutes, until the potatoes are barely tender when pierced with a knife.
Drain the potatoes in a colander, then place the colander with the potatoes over the empty pot and cover with a clean, dry kitchen towel. Allow the potatoes to steam for 15 to 20 minutes.
Meanwhile, in a small bowl, whisk together the mayonnaise, buttermilk, Dijon mustard, whole-grain mustard, dill, 1 teaspoon of salt, and 1 teaspoon of pepper. Set aside.
When the potatoes are cool enough to handle, cut them into quarters or halves, depending on their size. Place the cut potatoes in a large bowl. While the potatoes are still warm, pour enough dressing over them to moisten. (As the salad sits, you may need to add more dressing.)
Add the celery and red onion, 2 teaspoons of salt and 1 teaspoon of pepper. Toss well, cover, and refrigerate for a few hours to allow the flavors to blend. Serve cold or at room temperature.
Summer Slaw
1/3 cup(s) cider vinegar
3 tablespoon(s) vegetable oil
1 tablespoon(s) Dijon mustard
1 tablespoon(s) sugar
1 teaspoon(s) salt
1/2 teaspoon(s) ground black pepper
1 small (1 1/2-pound) head green cabbage, thinly sliced, tough ribs discarded
1/2 small (4-ounce) head red cabbage, thinly sliced, tough ribs discarded
4 medium carrots, shredded 1 small red onion, minced
1 yellow pepper, thinly sliced
1 large Granny Smith apple
In large bowl, with wire whisk, mix vinegar, oil, Dijon, sugar, salt, and pepper until blended. Add green and red cabbage, carrots, onion, and yellow pepper; toss well. Cover and refrigerate at least 1 hour to blend flavors or up to 6 hours.
Just before serving, core apple and cut into matchstick-thin strips. Add to coleslaw and toss to coat.
Sugar Snap Peas in Sesame Vinaigrette
Prepare sugar snaps by blanching them. Submerge peas in a pot of boiling water for 2-3 minutes, then remove promptly and submerge in bath of ice water to stop cooking. Allow the peas to drain and cool. Pour sesame vinaigrette (see recipe below, or use store-bought dressing) over sugar snaps and refrigerate for several hours before serving. Garnish with sesame seeds.
Sesame Vinaigrette
by Alison Mesrop
Makes 2 1/4 cups
2 cloves garlic
1 (1-inch) piece fresh ginger , peeled
1/4 cup rice wine vinegar
1/4 cup cider vinegar
1/4 cup tahini
2 tablespoons soy sauce
2 teaspoons honey
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
1 cup canola oil
2 tablespoons toasted sesame oil
1/4 cup chopped fresh cilantro
In a food processor with metal blade attached, mince garlic and ginger. Add rice wine and cider vinegars, tahini, soy sauce, honey, pepper and salt. Process until smooth. With motor running, slowly drizzle in canola and sesame oils. Stir in cilantro. Cover and refrigerate until serving, up to 1 week. Stir before using.
Pesto Penne Pasta with Sun dried Tomatoes
(serves 4-6 as a side dish)
2 cups uncooked penne pasta
1 container pre-made pesto
1/4 cup sun dried tomatoes in oil
1/4 cup pine nuts, lightly toasted
Cook 2 cups penne pasta per directions on package. Once cooked, strain water from pasta well. Combine pesto and sun dried tomatoes. Pour pesto mixture over cooked pasta and stir gently until pasta is well coated. Gently stir in pine nuts. Refrigerate until ready to serve. Can be made 1 day in advance.
Pink Lemonade Punch
photo from countryliving.com
Recipe:
1 12-oz. can frozen pink lemonade concentrate, thawed
3 12-oz. chilled bottles of beer (not dark beer - go with a light beer or pale ale)
3/4 c. vodka, chilled
Stir all ingredients in large pitcher.Serve immediately over ice, because beer will lose its fizz with time. Garnish with fresh lemon slices. Cheers!
One batch serves 6-8 people.
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