Say farewell to summer with an evening of laidback entertaining by the pool (or on the patio for pool-deprived folks like me).
Invite the gang over for a cool swim followed by delicious, summer food that can be prepped ahead of time. Opt for items that can be eaten with your fingers or just a fork (sawing away at something on a paper plate is no fun). For a pretty, edible centrepiece, cut a watermelon in half lengthwise (cutting the edges in a decorative sawtooth or scallop design). Remove the flesh and cut it into chunks; fill the watermelon shell with the watermelon chunks and other cubed fresh fruit, garnished with mint leaves and lemon slices.
Grilled Stuffed Jalapenos
These are really spicy so make sure you have lots of cold drinks on hand.
2 slices of bacon, fried until crisp and crumbled
¾ cup of chive and onion flavoured soft cream cheese (or other flavour if desired)
½ cup shredded pepper jack cheese
2 green onions, finely chopped
1 small clove garlic, minced
2 Tbsp freshly squeezed lime juice
Freshly ground black pepper to taste 12-15 small to medium-sized jalapeno peppers, cut in half lengthwise, seeds and veins removed and discarded
Paprika or chili powder Dipping Sauce:
¼ cup finely chopped cilantro ½ cup sour cream
3 Tbsp freshly squeezed lime juice
Sea salt to taste
In a medium bowl, mix together the bacon, cream cheese, pepper jack cheese, green onions, garlic, lime juice and pepper until well blended. Fill each halved jalapeno with the mixture; lightly dust the top with paprika or chili powder.
To make the dipping sauce, combine all ingredients in a small bowl until well mixed. Set aside. Preheat grill to mediumhigh and lightly oil the grate. Place peppers on grill; cover grill and cook until peppers are slightly charred and tender and cheese has melted, about eight to 10 minutes. Serve with dipping sauce. Makes 24 to 30 appetizers.
Teriyaki Salmon Skewers
3 Tbsp soy sauce
2 Tbsp hoisin sauce
2 tsp rice vinegar
1 small garlic clove, minced
One one-pound, skinless, centre-cut salmon fillet (centre cut ensures strips will be uniform size)
1 green onion, finely chopped
Toasted sesame seeds
Soaked wooden skewers
In a large bowl, combine the soy sauce, hoisin sauce, rice vinegar and garlic. Slice the salmon fillet across the grain into thin strips; add to the soy mixture and marinate for 15 to 30 minutes, turning occasionally. Thread each salmon strip onto a soaked wooden skewer. Preheat barbecue to medium high; place skewers on a well-greased perforated barbecue grill pan (don't place skewers directly on barbecue grill or they may break when removed from grill). Grill for about four to six minutes, basting once with marinade, until fish is golden and flaky. Sprinkle with green onions and sesame seeds. Makes about 20 skewers.
S'Mores Ice Cream Bars
20 marshmallows
3 cups slightly softened vanilla ice cream
1½ cups chocolate chips (semisweet or milk chocolate)
2 Tbsp vegetable oil
1 cup graham cracker crumbs
12 small paper cups and 12 Popsicle sticks (or 12 ice pop molds)
Line a small baking sheet with foil and butter the foil lightly. Place the marshmallows on the baking sheet and broil them about 12 inches away from the broiler element until marshmallows are golden brown (watch carefully so they don't burn). Place the ice cream and the warm broiled marshmallows in a blender and blend until smooth. Spoon an equal amount of the mixture into each of the paper cups; place the cups in a baking dish to keep them upright and freeze until hard enough to hold the Popsicle sticks (about an hour). Insert the sticks and return the molds to the freezer until frozen solid, about six hours or overnight.
Melt the chocolate chips in a microwave; stir in the oil and let chocolate cool to room temperature. Remove ice cream bars from freezer and carefully peel off the paper cups; working with one ice cream bar at a time, spoon melted chocolate evenly over each bar, then sprinkle graham crumbs over chocolate. Lay coated bars on a parchment-lined baking sheet; cover loosely with plastic wrap and return to freezer until ready to serve. Makes 12 bars.
Angela Shellard is a self-described foodie. She has done informal catering for various events. Contact: [email protected].
