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.
Get the Full Menu
Top: Photo booth props from CleverMartin | Bottom, left to right: Paper straws from Partysupplier4U, Burlap banner from TheRusticChicBtqe
You guys, today is so bitter-sweet.
It’s my last day interning with HGTV.com (nooooo, boo, hiss!), but on the bright side, I will officially be a college graduate in less than a week (woohoo!). Is this real life? How has it possibly already been four years since I graduated from high school? Regardless, I’m pretty excited about not having any more papers to write and for my family and friends to make the trip to my university and celebrate with me.
If you’re also gearing up for a grad party this month, consider these tips and tricks to make it an event the new alum will cherish forever.
- Download free printables from Snapfish.
- Create your own announcements and invites fairly cheaply on Zazzle.
- Purchase invitations from an Etsy shop.
- Decorate an old mailbox and use it as a centerpiece. Have guests put their cards and money gifts in it to keep them all together.
- Arrange old photos of the grad in a fun way.
- Use streamers in their Alma Mater’s colors to amp up the ceiling decor.
- Set up a DIY photobooth with props.
- Create a special hashtag and spread the word so you can easily find photos and tweets from the party on Instagram and Twitter later.
- Make paper grad caps and decorate them.
- Cupcakes are easier to serve than cake. Make DIY cupcake toppers using toothpicks and tiny paper diplomas, caps, etc.
- Serve finger sandwiches cut into grad caps and/or wraps using tortillas rolled up like diplomas.
- Tie ribbons around Swiss Cake Rolls to look like diplomas.
I know a lot of people “dipped” into the guacamole and tequila early and celebrated Cinco de Mayo over the weekend, but it’s not too late to gather your friends and whip up a festive Monday night fiesta. Or you can simply make a batch of homemade fiesta-ready cocktails. Either one sounds good to me.
Top, L to R: HGTV.com, HGTV.com, Domaine | Middle, L to R: Lulu the Baker, HGTV.com, Spoonflower | Bottom, L to R: HGTV.com, The Glitter Guide, HGTV.com
Come back every Monday for an inspirational mood board. Miss a day? See all the posts here.