If clear summer weather is in the forecast this weekend, consider entertaining off-site and host a picnic in the park. Round up a few friends and have everyone pitch in and bring components to create a fabulous meal. One person should bring sides (store bought or homemade — it doesn’t matter), another brings the fresh fruit and beverages, and another a main entree like fried chicken fingers. Finally, you arrive with this show stopping sandwich and a simple dessert, if desired. I recently pitched in hosting a picnic in the park and created this grilled vegetable, mozzarella and prosciutto sandwich for the occasion. My friends dubbed it “The Symphony.” I’d like to think it was due to the delicious and harmonious taste of the sandwich, however, since our picnic was at an outdoor symphony performance, I think other factors were involved. Regardless of the name sake, it is a fantastic item to bring to your next gathering, whether indoors or out. Click to see the recipe and tips for packing up a portable outdoor meal.
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Hamburgers are on the menu for this week’s brand-new post, Food Trend Fridays. They’re a tried-and-true classic that never cease to satisfy the taste buds, a dish that flashes back to childhood and Fourth of July cookouts with the family. No matter what age you are, that first juicy bite is always one to savor.
The beauty of these handheld works of art is that they can take on almost any flavor profile — from the classic American to the new Umami-style burgers. Chicken, turkey and salmon have even found themselves between the bun, creating new flavor profiles and making this culinary mainstay even more adaptable. My personal favorite burger beef-up is the recent addition of a fried egg — breakfast is, after all, the best meal of the day. Bacon jam, which is even better than it sounds, is another addition that has been popping up on burger menus everywhere.
Remember: Father’s Day is right around the corner, which is the perfect excuse to stretch your burger-magination. I’ve wrangled up five tasty recipes that Dad is sure to love.
The “Bash Burger”
This recipe gives the classic burger a spicy, Chinese kick with its use of Sriracha and Dijon mustard. It also employs the palette mystifying powers of bacon in a homemade jam that will add sophistication and a father-friendly taste to your dish.
More Juicy Burger Recipes to Try
The finale of the Summer Entertaining Toolkit presents a sweet send off with Lemon-Vanilla Custard. This luxurious confection has the perfect balance of sweetness and richness. Think of it as refrigerator ice cream; a creamy, dreamy treat that tops a variety of ripe summer fruit and baked goods or is great, on its own, a spoonful at a time. [FYI, a few dollops of custard over sliced fresh bananas and vanilla wafers makes for one great tasting banana pudding as well!] This easy one-pot dessert comes together in no time and will delight your palate with its silky sweet taste.
The featured recipe will make about 8 servings depending on how much you decide to spoon on. A heaping tablespoon or two usually does the trick. However, it is easily doubled to serve twice the amount of individual servings or be used in a large trifle dish layered with fresh fruit and cubed pound cake to feed a crowd. Use ripe summer stone fruit like peaches, cherries, nectarines, and plums or fresh berries for the best results. Fresh cut melon is not a good choice to serve with this custard since they tend to water out when the custard is added, leading to a milky watery mess in the bottom of the serving bowl. Try the custard for breakfast, spooned over waffles or pancakes and topped with chopped fruit. Or smear on a piece of fresh pound cake for a quick dessert.
Overall, this recipe follows the same theme of versatility and customization as the other recipes included in my Summer Entertaining Toolkit. I hope this program has provided core recipes that you may incorporate into gatherings throughout the season. They all work together as a full menu, but try options where you break them out individually and compose a meal based around one or more. I encourage you to play and experiment with the menu to make it your own.
Norm’s Notes: Canning Jars as Serveware
Canning jars offer a casual appeal in serving your menu and are cheap enough to be purchased in bulk when hosting a large number of guests. Use them for individual servings of dessert, green salad, or as holders for flatware on a buffet. My preference is for the wide-mouth variety because they are easy to fill and eat out of. I also use canning jars as holders for tea-light candles outdoors as they are sturdy enough to survive a slight wind gust without tipping. Place jars of varying heights and volumes to create mood lighting at the table or pack a few with fresh cut flowers for a simple centerpiece. Personally, I steer away from them when serving beverages since the screw top glass feels a bit unsophisticated, but if you like them for that purpose, go for it. A case of 12 wide mouth half-pints or pints costs around $12 to $15 and will serve you well over the year, whether as a container for banana pudding or quick table lantern.
Now, for the Recipe
If you have been reading the past two weeks, you now have a new summer cocktail and a go-to appetizer. Today, it’s time to get to the meat of the menu, literally. This installment of the Summer Entertaining Toolkit features an entree of rich pork meatballs. If this doesn’t strike you as an ideal summer main dish, let me explain the value. The key selling points to this recipe are ease of preparation and versatility of serving. Meatballs are not much work to assemble and can be cooked in advance of your gathering, then simply sauced and reheated when guests arrive. These specific mounds are bold in flavor and succulently juicy thanks to the rich fatty bacon and pungent herbs that pulse throughout. The combination of flavors are not only delicious on their own, but allow for easy pairing with a variety of sauces. Whether covered with a favorite red sauce, creamy garlicky white sauce, such as Alfredo, or Asian-style sweet and spicy red chili sauce, these meatballs compliment both savory and sweet tastes. Serving options are also customizable. Nestle the meatballs atop hot cooked pasta, grilled fresh vegetables, or hearty risotto and ferry to the table spread on a large platter, family style, or serve individually plated. Also, try slicing and layering them on fresh pizza dough spread with a spicy red sauce. Top with fresh mozzarella slices, then bake, grill, or broil to cook and crisp the dough and melt the cheese. Finish with a light covering of torn fresh basil leaves and freshly grated Parmesan. Any way you try them, they are a welcome departure from typical summer proteins and will give your guests a pleasant supper surprise.
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This week’s installation of the Summer Entertaining Toolkit has the hardware to impress guests on the first nibble. Sunflower Seed Pâté and Grilled Bread are your new all-star starters. If you haven’t touched sunflower seeds since your last handful of trail mix, I recommend trying them in this finely ground form. The earthy tasting seeds are mixed with fresh herbs, lemon, and a few golden raisins, to add a hint of sweetness, then cradled to your mouth on a crunchy, smoky piece of grilled bread. It doesn’t sound like much, but Grilled Bread should be put into the rotation as a staple appetizer carrier this season. It holds a variety of cheeses, spreads, and dips alike, is inexpensive, and easy to make indoors and out. I like to grill bread not only for its simplicity and taste, but also for a kind of “batting practice” for grilling season. Although one’s dedication to tending an outdoor fire in inclement weather varies, I would guess most folks probably haven’t used the grill much over the past 4 to 6 months. That much time away necessitates a tune up session. Grilling bread slices helps you get familiar with temperature zones and hot spots without running the risk of turning a 20 dollar rib-eye into a piece of carbon. A 2 buck baguette helps work out the kinks, preserving food from overcooking and letting you know how close you can get to the heat without having a case of burnt knuckles.
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I have pretty routine Memorial Day weekends year after year. I like to be by the water, whether it’s on a friend’s boat or at the pool. It doesn’t really matter which one (or both!), but I like to be feet away from some sort of cool-down option with a refreshing cocktail in hand. To me, there’s no better way to kick off summer. Here’s what I’ll be concocting over the break.
4 Refreshing Cocktails to Try
I found out a little late that today is National Chocolate Chip Day which means I didn’t get to aggressively eat chocolate chips all day. (I can’t decide if that’s a good thing or a bad thing yet.) But it has given me plenty of time to browse some drool-inducing recipes for later. Tonight may be a dessert first kind of night. Here are my favorite picks, with first place going to the chocolate chip banana bread. That glaze — I can’t stop staring.
Ganache-Dipped Chocolate Chip Cookies Recipe >>
Chocolate Chip Cheesecake Brownies Recipe >>
Banana Bread With Chocolate Chips and Chocolate Glaze Recipe >>
3 More Recipes!
Since warm weather has returned and daylight has almost stretched to the maximum, summer entertaining is beginning to bloom. If you are dreaming of basking in the favorable temperatures and can’t wait to entertain friends and family with a seasonal gathering, then the Summer Entertaining Toolkit is for you. Over the next 4 weeks you’ll receive a full menu of recipes including a cocktail, appetizer, entree and dessert, that highlight the flavors of the season. Plus, I’ll have some techniques for dressing your table to beautifully accent the dishes. This week say hello to the Baton Rouge. Your new signature summer cocktail.
The most popular warm weather cocktails are often the simplest to make. The margarita, daiquiri, Cuba libre, and caipirinha all contain 3 to 4 ingredients, depending on the maker. The bubbly, sangria-like Baton Rouge is the product of a similar ideal. Choice ingredients of French aperitif wine, orange liqueur, sweetened lime juice and sparkling water combine to make this delightful drink. The cocktail is easily thrown together on a hot afternoon to make a single glass or fill a pitcher. (One bottle of Lillet makes 16 servings!).
Adding to the ease of crafting this drink, is the use of sweetened lime juice. I, unlike many of my mixologist friends, have no problem using this “well” bar staple. It provides advantages of a long shelf life and predictable tartness and sweetness, leading to consistent tasting cocktails. Plus, with limes costing nearly 3 metal George Washingtons apiece, I think having it on hand is not a bad idea.
Norm’s Notes: Stocking up on Glassware.
This drink is suitable for a variety of glasses, so it’s up to you on what to serve it in. A simple wine glass, double old fashioned (aka “DOF”), collins, or juice glasses are all acceptable. It’s helpful to take an inventory to make sure you have enough of the same style of glass to suit the amount of expected guests. If you are running low, or have a bunch of mismatch drink-ware, stop by an antique mall or estate sale and pick out a set of patterned beauties to add to your collection. They usually don’t cost much ($12 to $15 for a set of 6 is the max I’ll pay) so, I’ll often pick up a second set of a similar pattern or style so I have more glasses than needed. Knowing you have backups help ease the stress when the inevitable happens and one tumbles to the floor.
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As handmade cards, floral perfumes, silk scarves, and mimosa filled afternoons are harvested by mothers around the country, I recommend flipping to the “B” side of the annual celebration record. Make plans to skip brunch and serve a delicious lunch instead. Try making this delightful menu composed of a soup, salad and open faced sandwich. It retains a lot of the delicious flavors of the standard holiday meal, just minus the eggs and syrup.
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The start of May is one of my favorite times of year. To me, it means warmer weather, beach vacations with a drink in hand and pedicures. So, what’s the best way to kickstart the month? Cinco de Mayo, of course! For many of us, this holiday revolves around eating and drinking — mainly guacamole and margaritas. (Who’s with me?) Shake it up a bit this year with one of our unique takes on the classics. First up: margaritas!
Sol de Flare Margarita
If you like it hot, then this cocktail is for you — it features pepper-infused tequila. Muy caliente!
Get the Full Recipe Here>>
Try More Cinco de Mayo Recipes
We’re one day away from Derby Day at Churchill Downs, and those not heading to Louisville, Ky. are likely prepping their kitchen with mint leaves and bourbon. (Get our perfect recipe for a homemade mint julep.) But, if you’re looking for a more modern twist on this signature drink, then try out some of these fun and refreshing concoctions.
Blueberry Mint Julep Ice Pops
Get the recipe here >>
More Kentucky Derby Recipes
I may have technically outgrown an Easter basket in my family circle, but that doesn’t mean I don’t spoil myself with bag(s) of candy. But then, of course, my eyes are bigger than my stomach and I’m left with loads of leftover Milky Ways, Cadbury Creme Eggs, jelly beans and Peeps just staring at me. Before, my solution was to pawn it all off on other people, but these ideas are much, much better.
Cadbury Egg-Stuffed Cupcakes: I literally have ZERO words to describe this. Except that I can’t stop looking at it, and I want it right now. GET THE RECIPE HERE >>
Butterscotch Bird Nests: Sweeten pretzels with a yummy butterscotch coating, then top with chocolate eggs. They’re adorable and delicious! GET THE RECIPE HERE >>
Easter Bunny Bark: Take all your leftover Easter candy, crush it up and turn it into a mouthwatering dessert that’s perfect for packaging as spring gifts … or hoarding. I choose the latter, personally. GET THE RECIPE HERE >>
Candy Bar Blondies: Use your favorite leftover candy bars (assuming there are any left) to make these quick and easy blondie bars. They’re gooey, chewy and oh-so-chocolate-y. GET THE RECIPE HERE >>
Peeps S’mores: Turn those leftover chickies into candy-colored s’mores in seconds. GET THE RECIPE HERE >>
The Jelly Bean Cocktail: Here’s a grown-up way to enjoy a classic Easter candy. Plus, you can create all the colors of the rainbow by substituting various liqueurs. (Vodka, Midori and sour mix will create a nice shade of green, for example.) GET THE RECIPE HERE >>
My favorite Easter activities include decorating eggs, filling baskets with yummy treats and surprises, and my all-time favorite — eating brunch with my family. Whether you’re hosting an extravagant brunch or making a simple meal for your family, we have easy, sweet and savory recipes that will please even your pickiest of guests.
Hatching Chick Egg
Great for the kids’ table, transform an ordinary hard-boiled egg into an adorable hatching chick.
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Flatbread Pizza With Eggs, Tomatoes and Arugula
This healthy, protein-packed flatbread is a perfect main course for brunch.
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Carrot Cake Cookies
Spread the cream cheese frosting between two cookies to make a sandwich. Just do it, trust me.
Get the Full Recipe Here>>
Ham and Cheese Breakfast Casserole
You can assemble this casserole the night before, giving you more time to spend Easter Sunday with your family.
Get the Full Recipe Here>>
Easter Egg Cookies
I’m obviously on a cookie kick. These are so easy to make — just bake your favorite cookie recipe and place dyed shredded coconut and egg-shaped candy on top.
What are your favorite Easter recipes?
It was a normal Wednesday. I had a normal breakfast. Then, Yahoo web trend expert Lauren Whitehouse emails me saying users are searching for waffles and pancakes. At this time, it’s barely 11 a.m. and all I can think about is raiding the nearest Waffle House (I know). Over the past 30 days, there’s no denying which food takes home the win on the Yahoo front; users are searching for pancake recipes six times more than waffles. But I’m curious – what do Design Happens readers prefer when it comes to waffles and pancakes? It sounds like a simple dilemma, but I’ll let these mouthwatering recipes help with your decision, starting with waffles.
The Waffle: A Tried and True Breakfast Staple
Get the recipe for classic crispy waffles >>
Get the recipe for chicken and waffles >>
You Decide: Waffles Vs. Pancakes
If you’ve read my Design Happens bio, you know that I’m slightly obsessed with pie. So, it’s no surprise that I couldn’t let the annual day devoted to pie pass by without a mention. Okay, March 14 is actually devoted to Pi (3.14159, the mathematical constant). But, the best way to pay tribute to the ratio of a circle to its diameter? A slice of pie, of course. (Learn more about the math side of this holiday here.) Here are 3.14 ways to enjoy a slice today.
1. Pi-Shaped Pie: This impressive tribute in the shape of the Greek letter for Pi is stuffed with cherry compote and topped with a lattice crust. Math has never looked so delicious!
2. Blueberry Pie: If you can’t commit to a custom-shaped pie, how about a classic blueberry model? Use fresh blueberries, and don’t skimp on the lemon zest!
3: Chocolate-Peanut Butter Pie: Chocolate lovers, take note: This candy bar-inspired pie is studded with caramel, peanuts, peanut butter and pretzels.Yes, PRETZELS.
And what’s the .14, you ask? An itsy, bitsy mini pie. Try these petite apple pies, complete with a tiny lattice crust. Or, you know, just snag another sliver of your full-sized version.
Happy Pi Day!
We’ve got you covered on what cocktails to make for St. Patrick’s Day, so now it’s time to figure out other details of your party. Most of you probably don’t throw a party for this popular drinking holiday, but you may change your mind after looking through our Irish-inspired recipes. Plus, it’s fun to think of an excuse to throw a shindig!
Naked Rainbow Layer Cake
Impress guests by making this easy naked layer cake — the rainbow layers double as something sweet and as an eye-catching centerpiece (Sorry, there isn’t a pot of gold at the end of this rainbow).
Get the Recipe>>
More St. Patrick’s Day Ideas
St. Patrick’s Day — a holiday where I can add stout to, well, everything (even pancakes!) and wear an excessive amount of my favorite color. But most importantly, a day where I can say no to green beer and yes to Irish-inspired or just true green cocktails that are in the spirit of the holiday. Plus, let’s be honest, they just taste better.
It’s not green, but just LOOK at it.
Get the recipe >>
Kiss Me, I’m Irish
2 1/2 ounces VOGA Sparkling
1 ounce Midori melon liqueur
1 ounce vodka
1 1/2 ounce lemonade
lemon slice, for garnish
In a shaker, combine ice, vodka, Midori and lemonade. Stir gently and strain into a chilled cocktail glass. Top with VOGA Sparkling. Garnish with lemon slice.
Green Cocktail Recipes to Try
If you’re as obsessed with peanut butter as I am, then I’m sure you already know that tomorrow is National Peanut Butter Lovers Day. I don’t need an excuse to eat one of my favorite foods, but it’s nice to have a day designated to eat as much peanut butter as I want. My favorite peanut butter treat is simply spreading it on a salted cracker and drizzling chocolate syrup on top — it’s the perfect salty and sweet bite!
To celebrate, try this easy, no-bake peanut butter pie or one of our other favorite peanut butter recipes below (We even have a recipe for your pooch!):
Coca-Cola Cupcakes With Peanut Butter Frosting
Get the Full Recipe Here>>
Peanut Butter Dog Biscuits
Get the Full Recipe Here>>
Peanut Butter Pie With Pretzels and Caramel
Get the Full Recipe Here>>
What is your favorite peanut butter treat? Tell us in the comments below.
So, Saturday is National Margarita Day. According to the official website, “We pay tribute and honor the margarita on this special day of celebration. We so deeply respect and value its place in our history that we have set aside February 22 of every year as National Margarita Day.” Well said.
So, whether you prefer a classic ‘rita, one with a little spice, one with absolutely NO tequila or ideas for adding a fun kick to entrees, give these margarita or margarita-inspired recipes a try. You know, for the sake of celebrating … of course.
First, Your Classic Margarita
Get the Recipe: Classic Margarita >>
Then, Onto the Margarita Twists
Get the Recipe: Tom’s Mellow Melon Margarita >>
Get the Recipe: Jalapeno Margarita >>
More Margarita-Inspired Recipes to Try
Happy Valentine’s Day, friends! Top off the evening with this fruity concoction from mixologist John deBary of New York speakeasy PDT (Please Don’t Tell).
1 1/2 ounce SKYY Infusions Vanilla Bean
1/2 ounce SKYY Infusions Moscato Grape
3/4 ounce lime juice
1/2 ounce simple syrup
1/2 cup organic raspberries
Combine all ingredients in a shaker. Fill shaker with ice and shake vigorously for 10-15 seconds. Pour into a coupe glass.