tips and tricks
SUMMER SOIRÉES
Throw a fabulous outdoor gathering with this advice and these recipes.
WRITTEN AND PHOTOGRAPHED BY AUBREY O’LASKEY
The summer months mean longer days of sunlight, frolicking in the garden, and more opportunities to entertain. Knowing what foods to serve, how to serve them, and the best way to set it all up makes a world of difference. After all, guests should not be the only ones enjoying your summer soirée.
Here are a few tips for creating a party on the patio that you and your guests won’t soon forget.
Dishware
Mix and match. Collect a retro collection of dishware from local thrift stores to use as your outdoor entertaining dishes. If they break, c’est la vie.
If dishware is too much of a hassle, try using eco-friendly disposable plates, bowls, and utensils. Whole Foods Market in Reno carries a nice selection that can make recycling plates feel better.
Foods
The Europeans know how to manger. Do as they do, and serve up a smorgasbord comprised of a combination of hard and soft cheeses from Wedge Cheese Shop in Reno, along with a variety of olives, nuts, charcuterie, crackers, fruits, and preserves. Not only is it a beautiful setup, but it allows guests to sip their cocktails and graze throughout the evening. It cuts down the need for plates, making the cleanup much easier. Tip: Place everything on a large cutting board or cover the table with a sheet of butcher paper from your local home improvement store.
Prepare items that can be grilled or served cold or at room temperature.
Fun for the young ones
Let your children take charge of the centerpieces. Let them wander through the yard to collect flowers, herbs, interesting rocks, and pieces of wood to create earthy centerpieces for each table. If natural finds are not accessible, purchase a few succulents at Natural Selection and let your little ones put it all together in their own artistic way. Plus, the succulents will last long after the party’s over.
If it’s an adult party, your children still can have a little fun with their own interactive dinner. Consider, for example, a build-your-own taco/burrito/nacho bar. Put a movie on inside or outside, pop some popcorn, and hire a sitter for a few hours so the adult party can continue with ease.
Cocktails
Flavored simple syrups are fabulous, allowing your guests to craft their own cocktails. Combine one part sugar and one part water, and bring to a boil in a saucepan until sugar is dissolved. Add flavor to the mixture by incorporating herbs such as rosemary, lavender, cardamom, lemon, or thyme. Pour them into little jars and label them. For those who don’t drink alcohol, simple syrups are a great way to flavor seltzer water or lemonade for a thirst-quenching mocktail.
If you’re having a large party, have a couple simple bar stations located around the house or yard, so one bar doesn’t get congested.
Let guests help
Whether they bring side dishes or not, allow your guests to help. More often than not, guests want to say thanks for having them over by contributing in some way. Let them dress the salad, clear the plates, or tend the bar.
Try not to serve items that take you away from your guests, forcing you to be in the kitchen or otherwise working during the party.
Aubrey O’Laskey and her husband, Tyler, are owners of Butter + Salt, a private chef and catering company in the Reno-Tahoe area. For details, visit http://www.Butterandsaltgatherings.com
Recipes
Mango + Grilled Corn Salad
(Provided by Butter + Salt. Serves 6)
4 ears corn
1 mango
1 avocado
¼ cup macadamia nuts, toasted
½ cup cilantro, roughly chopped
½ red onion, minced
Juice of one lime
1 teaspoon white wine vinegar
1 tablespoon coconut oil (optional)
Salt, to taste
On medium heat, grill corn on all sides for about 15 minutes or until tender and slightly black. Allow to cool, then slice kernels off cob.
Combine corn with all other ingredients in large bowl. Add avocado right before serving. Serve chilled or at room temperature.
Cumin Roasted Carrots
(Provided by Butter + Salt. Serves 6)
6 large rainbow carrots
1 tablespoon toasted, ground cumin
1 teaspoon salt
Sprig of mint
Olive oil
¼ cup Greek yogurt
1 tablespoon honey (honey from Holley Family Farms in Dayton is recommended)
6 almonds
Preheat oven to 400 degrees F.
Peel carrots and slice in half, lengthwise. Coat carrots in olive oil. Season with salt and cumin. Roast for 20 to 25 minutes, until golden.
Place carrots on serving dish. Spoon dollop of yogurt next to carrots. Drizzle honey over yogurt. Using a Microplane, shave almonds over carrots. Tear mint and sprinkle over entire dish.
Radishes with Anchovy Butter
(Provided by Butter + Salt. Serves 12)
2 bunches radishes (watermelon, breakfast, black, or French)
2 cups butter, room temperature
4 anchovies
Sea salt, to taste
Bunch of micro-herbs (optional, for garnish)
Place butter in food processor with salt and anchovies. Pulse until anchovies are fully incorporated.
Slice radishes thinly or simply halve. Place in ice water to keep crisp until serving. Dry radishes on paper towel. Serve with butter on side, or use squeeze bottle to squeeze butter onto radishes. Garnish with micro-herbs.
Earl Grey Arnold Palmer
(Provided by Butter + Salt. Serves 1)
Infusing tea into gin is simple to do and elevates the flavor of the tried-and-true Arnold Palmer. Simply infuse a good gin with any kind of tea leaves for 45 minutes and strain. We enjoy ours with Earl Grey. Fresh lemon juice is key.
2 ounces gin
1 tablespoon Earl Grey tea leaves
2 ounces lemon juice, freshly squeezed
2 tablespoons simple syrup (see recipe in story)
Large ice cube
Lemon twist
Place tea leaves in gin and let infuse for at least 30 minutes. Pour lemon juice and simple syrup into gin. Stir with ice cubes until chilled. Strain and pour over large ice cube in glass. Garnish with lemon twist.
Rose + Cardamom Panna Cotta
(Provided by Butter + Salt. Serves 6)
1 cup whole milk (Sandhill Dairy in Fallon recommended)
1 tablespoon powdered gelatin
3 cups heavy cream
⅓ cup honey (honey from Holley Family Farms in Dayton recommended)
1 tablespoon sugar
1 teaspoon rose water (rose petals steeped in water; sold in grocery baking aisles)
½ teaspoon cardamom
Pinch of salt
Pour milk into small bowl. Sprinkle gelatin over milk. Let stand for 3 to 5 minutes to soften gelatin.
Pour milk mixture into heavy saucepan and stir over medium heat until gelatin dissolves, about 5 minutes. Do not let boil.
Add cream, honey, cardamom, rose water, sugar, and salt to pan. Stir until sugar dissolves, about 5 minutes. Pour into 6 serving glasses, each half full.
Refrigerate until set, at least 7 hours. Garnish with crumbled shortbread cookie, rhubarb jam, and rose sugar (recipe below).
For rose sugar:
1 cup raw sugar
¼ cup dried rosebuds
Pulse sugar and rosebuds in food processor until fine. Strain to remove any large rose pieces.
Sparkling Blueberry Lemonade
(Provided by Butter + Salt. Serves 4)
½ cup sugar
1 cup fresh lemon juice (from about 6 lemons)
1 cup frozen blueberries
2 cups seltzer water
In small saucepan, combine sugar and ½ cup water. Bring to boil, stirring occasionally, until sugar is dissolved; let cool.
In pitcher, combine syrup with lemon juice and 1 cup water.
Scoop ¼ cup blueberries into each of 4 glasses. Pour lemonade until glass is ¾ full. Top each with seltzer water.
