Cool Food for Warm Nights

Summer is a wonderful time for carefree entertaining.  To me that means make ahead dishes and nothing that needs to be warmer than the air temperature, unless it came from the barbeque, of course!



I realize that I had a plan for two menus, but since I was truly chanelling carefree-entertaining-on-limited-time rather than stiffeling-kitchen-before-even-heating-the-oven, I really only managed to accomplish the first one.  However, the good news is this means I'm ready with ideas for the next dinner party in the back yard.  And there's always a next time!

Appetizers go well with drinks, drinks go well with summer, 
and they all go so well with my back yard! 
(Okay so really it's not mine, per se, since neither of my thumbs are green, but mine to use and to enjoy)

Pink Punch

This is a non-alcoholic mix that will taste equally good with rum or vodka and still please those who are not drinking booze.  It can really be made out of whatever you have on hand (which incidentally is why mine happens to be pink, though any colour is just perfect) plus some fresh garnishes for the top.

A Pitcher, clear is best

Ice Cubes

Can of something bubbly

Juice or mix of juices

Lemon/Lime/Berries/Mint

Put ice cubes in pitcher, pour in the liquids to suit your taste buds brining the level of the ice near the top of the pitcher, then add the fruit and mint for decoration.

Tapenade and Appetizers

Tapenade, a tangy Kalamata Olive spread, is my new favourite condiment as it's simple, quick, fresh and flavourful!  It's made from scratch using a food processor and the recipe is based on that found in Martha Stewart Living June 2011, but with a few variations.  Everyone who tried it loved it, but then again they do all like olives.  Serve it with bread or crackers, soft cheese, pepper jelly, artichoke hearts, spanikopita... use your imagination, though it does tend to lend its self to mediterranean flavours...

Ingredients:

1 cup pitted Kalamata Olives

6 sprigs (or so) Thyme

1 Colve Garlic, minced

1 Tbsp Capers

1-1/2 tsp Anchovy Paste

1 Tbsp Olive Oil

Chop the capers, remove leaves from thyme sprigs and add everything except the oil to the food processor.  Whiz everything around until it's all finely chopped and well mixed (scrape sides as needed with spatula between pulsing) and then add olive oil.  Whiz this around and it will make the spread creamier in appearance.  That's it, just watch out for pits that may have found their way in.

Main Course

Quiche has remained on my mind since I made it a few weeks ago.  It is great served cooled or warm and is a perfect make ahead item since it only gets better by the next day.  And the crust, pâte brisée, is delicious.  See recipe from Cooking and Baking on Salt Spring Island.  Personally I think salad and quiche really make a lovely pair.

Tiramisu-like Dessert

Using the traditional flavours of this creamy, coffee-flovoured and boozey dessert, I've used cream cheese in place of marscapone cheese because it's almost always available right at home, in my fridge. My booze of choice is rum, though that's just a suggestion.

Clear glass shows off this pretty dessert best. Serve in individual glasses or in one large dish with berries on top.











Ingredients:

250 mL soft cream cheese, at room temperature
1 cup granulated sugar
2 tbsp cold strong coffee
2-3 tbsp whole milk
(1-3 tbsp flour)
pinch salt

250 mL whipping cream
1 packet stabilizer
1 tsp vanilla

Rum for dipping

Lady Fingers

Shaved chocolate or cocoa powder and berries for garnish

Whip cream, using stabilizer and vanilla.  Set aside. 

Beat cream cheese until fluffy, then add sugar, salt, coffee and milk beating gently until incorporated.  If you think it's too runny add a little flour.  Stir whipped cream and cheese mixture together.

Dip lady fingers in rum, arrange as desired, pour cream mixture over, garnish and refrigerate until you want to eat it.