It’s summertime, and the living is easy.
Summer has officially arrived! When I look at my window, I am not totally convinced…but no complaining! Spring 2009 in the Pacific Northwest was amazing. Warm sunny days made getting up at sunrise to take my wild dog Maggie for a run thoroughly enjoyable!
It’s summertime, and the living is easy. Your summer party planning should be just as carefree. When I think of summer entertaining – immediately I think of barbequed salmon, corn on the cob, delicious salads and seasonal berry deserts! Ok, those that know me, know that I cannot resist a fabulous wine to accompany my meal! On Saturday night, Rob and I entertained our dear friends Sara and Doug for a delicious summer BBQ. In my mind, there is nothing better then sitting outside on a beautiful summer evening enjoying good wine, food and dear friends. Sara and Doug are getting married in three weeks! We could not be more excited to partake in their upcoming celebration!
Below are a few of my favorite recipes! Enjoy! Thank you to Cooking Light for always steering me in the right direction.
First things first – my new favorite wine! Possible not with this meal – but you must try it!
Ménage a Trios, vinted and bottled by Folie a Deux Wintery in St. Helena, Napa Count, CA. “A delightful blend based on three varietals – Zinfandel, Merlot and Cabernet Sauvignon.”
Thank you Lynne for this recommendation– you have fabulous taste!
Spinach Salad with Grilled Red Onion Rings and Sesame Vinaigrette
Yield 6 servings (serving size: 2 cups)
Ingredients
- 1 large red onion, cut crosswise into 12 (1/4-inch-thick) rings (about 10 ounces)
- 2 teaspoons dark sesame oil, divided
- 1 1/2 tablespoons fresh lemon juice
- 1 tablespoon low-sodium soy sauce
- 1 tablespoon honey
- 10 cup baby spinach leaves (about 10 ounces)
- 1/4 teaspoon freshly ground black pepper
- 1/8 teaspoon salt
- 1 tablespoon sesame seeds, toasted
Preparation
Prepare grill.
Combine onion and 1/2-teaspoon oil, tossing to coat. Arrange onion on a grill rack; grill 9 minutes or until browned and tender, turning frequently.
Combine remaining 1 1/2 teaspoons oil, juice, soy sauce, and honey in a small bowl, stirring with a whisk.
Place spinach in a large bowl; sprinkle with pepper and salt. Add onions. Drizzle oil mixture over spinach, tossing gently to coat. Sprinkle with sesame seeds.
Cooking Light, JULY 2007
Grilled Orange and Bourbon Salmon
Yield 4 servings
Ingredients
1/4-cup bourbon
- 1/4 cup fresh orange juice
- 1/4 cup low-sodium soy sauce
- 1/4 cup packed brown sugar
- 1/4 cup chopped green onions
- 3 tablespoons chopped fresh chives
- 2 tablespoons fresh lemon juice
- 2 garlic cloves, chopped
- 4 (6-ounce) salmon fillets (about 1 inch thick)
Preparation
Combine first 8 ingredients in a large zip-top plastic bag, and add salmon to bag. Seal and marinate in refrigerator 1 1/2 hours, turning bag occasionally.
Prepare grill
Remove salmon from bag, reserving marinade. Place salmon on a grill rack or broiler pan coated with cooking spray. Cook 6 minutes on each side or until fish flakes easily when tested with a fork, basting frequently with reserved marinade. Cooking Light, JUNE 1999
Jerk- Grilled Corn on the Cob
Yield 4 servings (serving size: 1 ear of corn)
Ingredients
- 3/4 teaspoon ground allspice
- 1/2 teaspoon dried thyme
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon ground nutmeg
- 1/8 teaspoon ground red pepper
- 4 ears corn with husks
- 2 teaspoons butter or stick margarine, melted
Preparation
Prepare grill.
Combine first 7 ingredients in a small bowl; set aside.
Pull husks back from corn, and scrub silks. Brush butter over corn; sprinkle with spice mixture. Place corn on grill rack; grill 12 minutes or until done, turning occasionally.Cooking Light, JULY 2000
Classic Strawberry Shortcake
Yield Makes 8 servings
Ingredients
- 2 (16-oz.) containers fresh strawberries, quartered
- 3/4 cup sugar, divided
- 1/4 teaspoon almond extract (optional)
- 1 cup whipping cream
- 2 tablespoons sugar
- 2 3/4 cups all-purpose flour
- 4 teaspoons baking powder
- 3/4 cup cold butter, cut up
- 2 large eggs, lightly beaten
- 1 (8-oz.) container sour cream
- 1 teaspoon vanilla extract
- Garnish: fresh mint sprigs
Preparation
1. Combine strawberries, 1/2 cup sugar, and, if desired, almond extract. Cover berry mixture, and let stand 2 hours.
2. Beat whipping cream at medium speed with an electric mixer until foamy; gradually add 2 Tbsp. sugar, beating until soft peaks form. Cover and chill up to 2 hours.
3. Combine flour, remaining 1/4-cup sugar, and baking powder in a large bowl; cut butter into flour mixture with a pastry blender or two forks until crumbly.
4. Whisk together eggs, sour cream, and vanilla until blended; add to flour mixture, stirring just until dry ingredients are moistened. Drop dough by lightly greased 1/3 cupful onto a lightly greased baking sheet. (Coat cup with vegetable cooking spray after each drop.)
5. Bake at 450° for 12 to 15 minutes or until golden.
6. Split shortcakes in half horizontally. Spoon about 1/2 cup berry mixture onto each shortcake bottom; top each with a rounded Tbsp. chilled whipped cream, and cover with tops. Serve with remaining whipped cream. Garnish, if desired. Southern Living, MAY 2006
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