Nothing makes a summer dinner party special like light, fun, and beautifully arranged food and drinks. These multicoloured recipes are sure to impress, and no one will ever guess how little time it took you to throw them together!
Alyssa Shelasky's Rooftop Cedilla Lemonade
(Makes 4 cocktails)
Ingredients:
4 oz gin
4 oz cedilla
2.5 oz lemon juice
2 oz simple syrup
Club soda
Fresh tarragon (optional)
Directions:
1. Mix all ingredients, except club soda and tarragon, in a pitcher. Before serving, pour over ice, top with soda, and garnish with a sprig of fresh tarragon if you wish!
Dry-Rubbed Salmon Tacos with Tomatillo Avocado Slaw (from Food & Wine)
Ingredients:
1 tsp ground cumin
1 tsp chili pwder
1 tsp brown sugar
1/4 tsp finely ground coffee
Salt and freshly ground pepper
Two 8-ounce skinless, center-cut salmon fillets
Extra-virgin olive oil, for brushing
2 tomatillos, husked and quartered (*tomatoes can be used instead!)
2 tbsp chopped cilantro (optional)
1 small jalapeño, seeded and quartered
1 garlic clove
6 tbsp sour cream
1 ripe Hass avocado, halved, peeled and pitted
4 cups finely shredded red and green cabbages
8 corn tortillas
Directions:
1. In a small bowl, combine and stir the cumin with the chill powder, brown sugar, and coffee. Season generously with salt and pepper. Brush the salmon fillets with olive oil and dredge them in the spice mixture.
2. Meanwhile, in a food processor/blender, puree the tomatillos (or tomatoes) with cilantro (if using), jalapeño, and garlic until smooth. Add the sour cream and process until smooth, then add the avocado and pulse until creamy. Transfer the dressing to a large bowl and season with salt and pepper. Add the cabbage and toss to coat.
3. Preheat your oven to 300 degrees and turn on your grill or barbecue. Lightly brush each tortilla with olive oil. Stack tortillas and wrap them in foil. Bake for 10 minutes. Meanwhile, brush the grill pan with olive oil and grill the salmon over high heat, turning once, until nearly cooked or fully cooked through - about 8 to 9 minutes. Transfer the salmon to a plate and flake with a fork.
4. Fill the tortillas with the salmon. Top with the cabbage slaw and serve right away with hot sauce and lime wedges, if desired.
Peanut Butter Ice Cream Sandwiches (from Alton Brown and Cupcakes and Cashmere)
NB: We like this Alton Brown sugar cookie recipe, but feel free to make this even easier by using a mix! It will still taste just as great!
Ingredients:
3 cups all-purpose flour
3/4 tsp baking powder
1/4 tsp salt
1 cup unsalted butter, softened
1 cup sugar
1 egg, beaten
1 tbsp milk
Powdered sugar, for rolling out dough
Peanut butter ice cream - or use whatever flavour you like!
Chocolate sprinkles
Directions:
For the sugar cookies: Sift together flour, baking powder, and salt. Set aside. Place butter and sugar in a large bowl of electric stand mixer and beat until light in colour. Add egg and milk and beat to combine. Put mixer on low speed, and gradually add flour and bear until mixture pulls away from the side of the bowl. Divide the dough in half, wrap in waxed paper, and refrigerate for 2 hours.
Preheat oven to 375 degrees. Sprinkle surface where you will roll out dough with powdered sugar. Remove 1 wrapped pack of dough from refrigerator at a time, sprinkle rolling pin with powdered sugar, and roll out dough to 1/4-inch thick. Move the dough around and check underneath frequently to make sure it is not sticking. If dough has warmed during rolling, place cold cookie sheet on top for 10 minutes to chill. Cut dough into circles using the open end of a drinking glass or cookie cutter, place at least 1-inch apart on a greased baking sheet (or parchment or silicone baking mat), and bake for 7 to 9 minutes or until cookies are just beginning to brown around the edges, rotating the cookie sheet halfway through baking time. Let sit on baking sheet for 2 minutes after removal from oven and then move to complete cooling on wire rack.
To assemble the sandwiches: Scoop ice cream of choice (we love the combo of peanut butter with the sugar cookies, but use your favourite flavour!) on to one cookie and cover with another cookie to create an ice cream sandwich. Using hands or a spoon, shake chocolate sprinkles on the side of the sandwich. Make the cookies ahead of time and assemble as needed. Cookies will keep for up to one week in a sealed container!
And there you have it - three great recipes that are easy to prep beforehand so that the afternoon of your party, all you have to do is assemble! Enjoy!
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