OUTDOOR ENTERTAINING RECIPES

OUTDOOR ENTERTAINING RECIPES

RASPBERRY LEMONADE COOLERS

From Bon Appetit magazine

Serves 8

2 6-oz. containers raspberries

3 c. citron vodka

4 lemons, each cut into 8 pieces

3 tbsp. sugar

4 tsp. grated peeled fresh ginger (optional)

6 c. lemonade (made from concentrate)

Ice cubes

8 fresh mint sprigs

Mash berries in large bowl. Add vodka; cover and chill overnight. Strain, pressing on solids to release the liquid (there should be about 3 cups raspberry vodka.)

Place lemon pieces, sugar and ginger, if using, in large pitcher. Mash lemons with large wooden spoon to release juices. Add lemonade and raspberry vodka; stir to blend. Can be made 8 hours ahead. Cover and chill.

Before serving, add ice cubes to pitcher and stir. Divide lemonade, mashed lemons and ice among 8 glasses. Garnish with mint sprigs and serve.

FRESH LIME MARGARITA

From Bon Appetit magazine

Serves 6

1 1/2 c. gold tequila

3/4 c. triple sec

3/4 c. fresh lime juice

4 tbsp. sugar, divided

8 c. crushed ice

2 tbsp. kosher salt

6 lime wedges

Combine tequila, triple sec, lime juice and 2 tablespoons sugar in large pitcher; stir to dissolve sugar. Add crushed ice. Mix salt and remaining 2 tablespoons sugar in a shallow bowl. Moisten rims of 6 margarita glasses with lime wedges. Holding each glass upside down, dip rim into sugar-salt mixture. Pour into glasses. Garnish with lime wedges.

NONALCOHOLIC PEACH BELLINI

From www.indobase.com

Serves 6

12 oz. chilled peach nectar

12 oz. sparkling apple cider

6 oz. fresh lemon juice

Pour peach nectar and lemon juice into a pitcher. Stir well.

Add sparkling cider and stir again, gently. Serve chilled.

GRILLED LEMON CHICKEN SALAD

From the "Barefoot Contessa Cookbook" by Ina Garten

Serves 6

2 lb. grilled lemon chicken (see separate recipe)

1/4 c. freshly squeezed lemon juice

1/4 c. good olive oil

1 c. raw sugar snap peas, stems and strings removed

1/2 red bell pepper, julienned

1/2 yellow bell pepper, julienned

1 lemon, thinly sliced

1/4 tsp. kosher salt

1/4 tsp. freshly ground black pepper

After the chicken is grilled, chill it in the refrigerator. Slice the breasts diagonally into 3/8-inch-thick slices. Toss them in a bowl with their juices plus the lemon juice, olive oil, snap peas, peppers, lemon slices, salt and pepper.

Taste for seasonings and serve cold or at room temperature.

GRILLED LEMON CHICKEN

From the "Barefoot Contessa Cookbook" by Ina Garten

Serves 8 to 10

3/4 c. freshly squeezed lemon juice

3/4 c. good olive oil

2 tsp. kosher salt

1 tsp. freshly ground black pepper

1 tbsp. minced fresh thyme leaves

2 lb. boneless chicken breasts, halved and skin removed

Whisk together the lemon juice, olive oil, salt, pepper and thyme. Pour over the chicken breasts in a nonreactive bowl. Cover and marinate in the refrigerator for 6 hours or overnight.

Heat a charcoal grill and cook the chicken breasts for 10 minutes on each side until just cooked through. Cool slightly and cut diagonally in half-inch slices.

Skewer with wooden sticks and serve as is, or use chicken in recipe for Grilled Lemon Chicken Salad.

RED BLISS POTATO SALAD WITH BLUE CHEESE, BACON AND CHIVES

From www.marthastewart.com

Serves 4 to 6

1 1/2 lb. Red Bliss potatoes

3 tbsp. coarse salt

1 1/2 oz. Danish blue cheese plus more for garnish

1/2 c. buttermilk

1 tsp. red-wine vinegar

1 tsp. Dijon mustard

1 tbsp. minced fresh chives plus 1 tsp. for garnish

8 bacon strips, cooked until crisp and crumbled

Place potatoes and salt in a medium saucepan. Cover with water and bring to a simmer. Cook until a knife pierces through potatoes with little resistance, about 12 minutes. Drain and let cool slightly. Halve potatoes.

Meanwhile, mix blue cheese, buttermilk, vinegar and mustard in a bowl until well combined.

Combine potatoes, dressing, chives and almost all of the bacon in a large bowl. Garnish with blue cheese, chives and remaining bacon.