A garden-variety nod to summer’s end
By BETH ENGELMAN MOMMY ON A SHOESTRING August 25, 2011 10:02AM
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Updated: September 9, 2011 2:17PM
Edible centerpiece
Dress up your table with a bowl full of “fresh-picked” vegetables that doubles as a centerpiece as well as a delicious appetizer. To add a unique twist, pair vegetables with a yogurt and tahini dressing that will have your guests rethinking their allegiance to any other dip.
Yogurt and tahini dressing
You need:
2 garlic cloves (peeled, halved and green germ removed)
¼ cup tahini (sesame paste)
½ cup low-fat yogurt
2 tablespoons freshly squeezed lemon juice
½ teaspoon fine sea salt
Directions:
In a blender or food processor, mince garlic.
Add tahini, yogurt, lemon juice and salt and purée to blend.
Taste for seasoning.
Serve immediately or store in the refrigerator for up to one week.
This recipe comes courtesy of Patricia Wells and her new book, Salad as a Meal (William Morrow, 2011). To learn more about Wells, her cookbooks and more, visit www.patriciawells.com.
Just add bubbles
Add a touch of elegance with this refreshing tea that includes the rich aroma of lavender combined with the sweetness of orange. Be sure to add the club soda right before serving to create the perfect bubbly for a summertime toast.
Bubbly garden tea
You need:
2/3 cup sugar
1 cup orange juice
1/2 cup lemon juice
4 cups water
2 tea bags (Earl Grey or English breakfast tea work well)
1 teaspoon dried lavender
2 tablespoons fresh chopped mint
1 bottle of club soda
Directions:
Steep the tea in 2 cups of hot water for about 20 minutes.
Place the remaining 2 cups of water in a pot with the sugar, mint and lavender. Bring to a boil. Remove from the heat, cover for 20 minutes.
Strain both the tea and the mint/lavender mixture. Pour them into a pitcher and allow time to cool.
When tea mixture is cooled, add orange juice and lemon juice. Add the club soda only at the last minute, just before serving.
Thank you to Florence at www.fun-tea-party-ideas.com for sharing this recipe.
Simple ingredients,
big flavors
When in doubt, go simple. Timeless recipes such as fresh cherry or blueberry pie are always crowd pleasers. When entertaining large groups, it’s a good idea to “go big by going small” which means serving a variety of miniature pies with different fruit fillings. Making mini pies is easy, simply forego the 9-inch pie tin and use mini pie tins or a shallow muffin pan instead. Use a biscuit cutter to make little pie crusts or create lattice tops with layered strips of dough.
The element of surprise
An excellent way to save money while charming your guests is by turning ordinary items into unique party staples. For example, you can forego stuffy place cards, opting to use grapefruit, oranges or lemons instead. For a more exotic theme, take a cue from literature and place “messages,” (in this case the name of each guest) in tiny glass bottles. The bases of 10-inch terra cotta pots make excellent chargers, as they add a rustic elegance to any table. Worried about the heat? Make “cool” fans with your luncheon’s menu. Simply print the menus on heavy paper or cardstock and then trim them into 6 x 4-inch domes. Add handles (tongue depressors) with glue. Not only will your guests love your ingenuity, they’ll have a happy reminder of a fun summer afternoon.
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