Summer Eatertainment: August Long Weekend Edition

August is already here, and one of the last long weekends of the summer is fast approaching. With the amount of picnics, parties and get-togethers you have hosted this summer, are you in need of a few new eatertainment ideas? Look no further.

If you are looking for inspiration, the Eat to the Beat team has you covered. We have created a menu perfect for all of your guests. And since the forecast is predicting below seasonal temperatures for this weekend, the team has put together a menu that is sure to keep you warm and full.

 

The Appetizers

 

Peach Blackberry Crostini

What you need - Dressing

2 tablespoons balsamic vinegar

1/4 cup olive oil

Squeeze of half a lime

What you need - Crostini

2 medium ripe peaches, diced

1/2 cup black raspberries or blackberries, chopped

1/4 cup thinly sliced red onions

2 tablespoons mint, chiffonaded into thin ribbons

1/2 cup ricotta, mild goat cheese, or another mild soft cheese

Thinly sliced baguette

2 tablespoons olive oil, optional

Salt and pepper

What to do

For the dressing, whisk together the olive oil, balsamic vinegar and lime. Set aside.

For the crostini, toast the sliced baguette with a little sprinkle of olive oil, and set aside.

In a medium bowl, place the peaches, black raspberries, red onions and mint. Gently fold in the dressing so that you do not bruise the raspberries or the peaches. Add salt and pepper to taste.

Spread the ricotta or goat cheese over each slice of baguette. Place a spoonful of the peach and raspberry mixture on top of the crostini and cheese, and serve.

 

The Salad

 

Roast Vegetable Salad with Goat Cheese Mousse

What you need

4 carrots, peeled and cut into 1 inch chunks

2 Granny Smith apples, cored and cut into 1 inch chunks

2 parsnips, peeled and cut into 1 inch chunks

1 large beet, trimmed and scrubbed

7 tablespoons olive or sunflower oil, divided

Salt to taste

4 ounces bacon, cut into pieces and cooked until crisp

2 tablespoons cider vinegar

4 ounces goat cheese

1/4 cup milk

1/4 cup whipping cream

5 to 6 ounces of salad greens

What to do

Preheat the oven to 400 degrees F. Toss the carrots, apples and parsnips with 2 tablespoons of the oil, and sprinkle liberally with salt. Spread out on a large baking tray. Place the beet inside a tinfoil package, drizzle with 1 tablespoon of the oil and a sprinkle of salt, and seal the tinfoil package. Place on the baking tray with the other vegetables. Roast for 45 minutes, flipping the chopped veggies once to prevent them from burning. Remove the chopped vegetables and set aside, and continue to roast the beet until you can pierce it easily with a fork. Once the beet is cooked, remove from the oven and let cool just until you can handle it comfortably. Then peel the beet with your hands, as the peel should slip easily off. Thinly slice the cooked beet and place with the other veggies. Toss the roasted veggies with the bacon pieces.

Mix together the remaining 4 tablespoons of olive oil with the cider vinegar to make the dressing. Season to taste with salt. Set aside.

Beat the cheese and the milk together until soft and lump free. In a separate bowl, whip the cream until stiff peaks form. Fold the whipped cream into the cheese a bit at a time, until it is thoroughly combined. Place in a frosting piping bag.

Arrange the salad leaves on four plates. Top with the veggie and bacon mix, and drizzle with the dressing. Use the piping bag to place small blobs of the goat cheese mousse on top of the salad. Serve immediately.

 

The Main

 

Rosemary and Garlic Roasted Salmon

What you need

2 garlic cloves

2 fresh rosemary sprigs, about 1 tablespoon chopped

1 1/2 to 2 pounds salmon

1/8 teaspoon sea salt

1/8 teaspoon black pepper

What to do

Preheat the oven to 425 degrees F. Peel and chop the garlic and rosemary, and set aside.

Place the salmon on a parchment lined baking sheet.

Sprinkle with salt, pepper, rosemary and garlic. Place in the oven and roast for 12 minutes, or until the salmon is flaky.

 

The Dessert

 

Watermelon Lime Slushy Sorbet

What you need

2 cups frozen cubed watermelon

1/2 cup crushed ice

2 tablespoons lime juice

1 to 3 teaspoons liquid sweetener, such as agave, brown rice syrup or honey

Zest from 1 lime

2 to 5 tablespoons water

What to do

Let the watermelon thaw on the counter for 5 to 10 minutes.

Place in your blender with the ice, lime juice, 1 teaspoon sweetener, 1/2 to 1 teaspoon lime zest and 2 tablespoons of water.

Turn on and blend, adding a little more water if needed. Use the least amount of water possible to keep the texture in between a slushy and a sorbet. I needed 1/4 cup.

Taste and add more sweetness and lime zest if needed.

Pour into small glasses or bowls, top with a sprinkle of lime zest, and serve.

 

The Drinks

 

Rhubarb Prosecco Spritzer

Serves 4 to 6.

What you need

1/2 lb rhubarb, about 4 to 5 medium sized stalks, plus 1 stalk for garnish

1 cinnamon stick

Honey, to taste

1 (750 ml) bottle Prosecco, chilled

1/2 cup fresh or frozen raspberries

4 to 6 sprigs mint

What to do

Wash the rhubarb and remove any leaves or brown spots. Slice the stalks into 2 inch lengths and place in a large saucepan with the cinnamon stick. Add water to cover by 1/2 an inch. Bring to a boil over medium-high heat, then immediately lower the heat and simmer the rhubarb until the fruit is soft and the water is pink, about 5 to 7 minutes. Remove from heat.

Pour the liquid through a fine mesh strainer or a cheesecloth into a large heatproof bowl, squeezing the fruit pulp to extract as much liquid as possible. Discard the fruit pulp and cinnamon stick. Stir honey into the warm liquid until it is sweet enough for your liking. Stir the honey until it is fully dissolved. Cover and chill for at least 30 minutes.

Place the rhubarb liquid into your serving vessel. Add the chilled Prosecco and raspberries to the rhubarb liquid. Pour the drink into glasses, and garnish with a small piece of rhubarb and a sprig of mint. Serve chilled.

 

Strawberry Lime Agua Fresca

What you need

1 lb fresh strawberries, hulled

Juice from 2 limes, about 1/3 cup

1/3 cup sugar

4 cups water

Ice

What to do

Add the strawberries, lime juice, sugar and water to a blender and blend until completely pureed and smooth.

Pour through a strainer into a large pitcher, pressing the fruit pulp to get as much juice out of it as possible. Skim the foam off the top of the pitcher and discard.

Taste the juice and add more lime or sugar to taste if necessary. Cover the pitcher and refrigerate until chilled. Stir before serving, then serve over ice, with a slice of lime and a fresh strawberry for garnish.

 

Late Night Treats

 

Salted Butterscotch Peanut Popcorn

What you need

12 cups cooked pre-made popcorn

2 cups raw unsalted peanuts, shelled and skins off

150 ml pouring cream

150 g brown sugar

60 g unsalted butter

1 tbsp vanilla essence

Sea salt

What to do

Preheat the oven to 180 C (350 F).

Place the peanuts on a baking tray and roast in the oven for 10 to 15 minutes until toasted.

Remove from the oven and allow to cool, then add into a large mixing bowl along with the popcorn. If the popcorn you are using is not pre-salted, season with sea salt to taste now.

Pour the cream into a small saucepan along with all other ingredients. Increase the heat and bring to a boil, stirring constantly, then turn the heat down to medium and continue to lightly boil or fast simmer until the sauce has thickened, stirring occasionally.

Remove from the heat and allow to cool a little. When cool to the touch, pour the sauce all over the popcorn and nuts, and coat well and evenly.

When well coated, spread out on a baking tray. Chill the popcorn for about 20 minutes before serving.

 

Homemade S'mores

There are so many options when it comes to creating the perfect s'more. Some prefer the classic crowd favorite featuring graham crackers, marshmallows and chocolate. Others become more adventurous around the campfire and create their own delicious masterpieces.

Try something new this holiday weekend with one of the following s'more combinations.

Blueberries, raspberries, blackberries and white chocolate

Strawberry, bananas and dark chocolate

Lemon curd and zest with white chocolate

Apple slices and cinnamon

Shredded coconut, pineapple slices and strawberries

Orange slices with dark chocolate

 

Homemade Graham Crackers

Makes 16 s'mores.

What you need

1 cup unsalted butter, softened

2/3 cup dark brown sugar, packed

3 tablespoons honey

1 tablespoon light or medium molasses

1 1/2 cups all-purpose flour

1 tablespoon vanilla extract

1 1/3 cups graham flour, also known as whole wheat pastry flour

1 tablespoon cinnamon

1 teaspoon baking soda

Pinch salt, optional and to taste

What to do

To the bowl of a stand mixer fitted with the paddle attachment, combine the butter, dark brown sugar, honey, molasses and vanilla, and beat on medium-high speed until very light and fluffy, 4 to 5 minutes, scraping down the sides of the bowl as necessary. With the mixer on low, add the flours, cinnamon, baking soda and optional salt, and beat just until the dough comes together, about 1 minute. Turn the dough out onto a piece of plastic wrap and shape into a 7 inch square. Wrap and refrigerate the dough to chill for at least 2 hours, up to 5 days.

Preheat the oven to 350 F. Line two baking sheets with parchment. Remove the dough from the refrigerator and let it come to room temperature for about 15 minutes before rolling it out. On a lightly floured surface, roll the dough into a large rectangle, about 1/8 inch thick. I put two large pieces of plastic wrap over my dough before I roll it so it does not stick to the rolling pin.

Using a cookie cutter, cut the dough into desired shapes and sizes. Re-roll the scraps and cut out more crackers until all the dough is gone.

Use a spatula to transfer the dough to the prepared baking sheets, leaving about 3/4 inch of space between them. They do not spread as much as cookies, but they spread some. Keeping trays in the fridge and the dough chilled prevents spreading.

 

Homemade Marshmallows

Makes 24.

What you need

Vegetable oil, for brushing

4 envelopes unflavored gelatin, 3 tablespoons plus 1 1/2 teaspoons

3 cups granulated sugar

1 1/4 cups light corn syrup

1/4 teaspoon salt

2 teaspoons pure vanilla extract

1 1/2 cups confectioners' sugar

What to do

Brush a 9 by 13 inch glass baking dish with oil. Line with parchment, allowing a 2 inch overhang on the long sides. Brush the parchment with oil and set aside.

Put the granulated sugar, corn syrup, salt and 3/4 cup water into a medium saucepan. Bring to a boil over high heat, stirring to dissolve the sugar. Cook, without stirring, until the mixture registers 238 degrees on a candy thermometer, about 9 minutes.

Meanwhile, put 3/4 cup cold water into the bowl of an electric mixer and sprinkle with gelatin. Let soften 5 minutes.

Attach the bowl with gelatin to the mixer fitted with the whisk attachment. With the mixer on low speed, beat the hot syrup into the gelatin mixture. Gradually raise the speed to high and beat until the mixture is very stiff, about 12 minutes. Beat in the vanilla. Pour into the prepared dish and smooth with an offset spatula. Set aside, uncovered, until firm, about 3 hours.

Sift 1 cup confectioners' sugar onto a work surface. Unmold the marshmallow onto the confectioners' sugar and remove the parchment. Lightly brush a sharp knife with oil, then cut the marshmallow into 2 inch squares. Sift the remaining 1/2 cup confectioners' sugar into a small bowl, and roll each marshmallow in the sugar to coat. Marshmallows can be stored in an airtight container up to 3 days.