Summer has kicked into full effect, and we are cruising, icy margarita in one hand, grilled shrimp skewer in the other. From barbecues to pool parties, we've got alfresco entertaining on the brain. Also on the mind? The season's most treasured ingredients: tomatoes, watermelon, peaches, cherries, zucchini — the list goes on! Besides these July gems, there are several other items we're currently obsessed with. Here they are: the things you've gotta have to make the most of the next 31 days.
The start of a long weekend calls for a celebratory cocktail, and today I'm toasting with this fizzy, raspberry mojito! It's got all of the usual suspects of a classic mojito — rum, lime juice, and mint — but it's given a girlie twist with the addition of raspberries and sparkling wine. The libation is fruity, refreshing, and downright delicious. The only problem with it? It's too easy to drink! Start making a second round before you've finished the first and you'll be good to go. Here's the easy recipe.
From Katie Sweeney
Ingredients
1 stick unsalted butter, at room temperature
1/2 cup fresh herbs, minced
Salt and freshly ground black pepper
Additional seasonings, optional: minced garlic, spices like cayenne pepper or paprika, finely grated hard cheese or crumbled soft cheese, minced anchovy, minced shallot, etc.
Directions
Makes about 3/4 cup butter.
Use the butter: on chicken, fish, or steak. Toss with cooked shellfish, pasta, or vegetables. Spread on bread and make garlic bread. Spread on cooked corn on the cob.
One of the easiest appetizers ever, which I've made countless times, is baked goat cheese. Normally I smother it in marinara sauce and serve it with toasted baguette, but recently I came across a recipe that turns the baked goat cheese into a Tex-Mex-style dip. The marinara is replaced with roasted tomato salsa and tortilla chips stand in for the crostini.
The resulting dip is so good I couldn't help but wonder, "why didn't I think of this?!" If you've got time, make your own salsa, but when you need an app fast, simply pour your favorite store-bought salsa over the goat cheese and pop it in the oven. For a festive Fourth of July spin, serve the red and white dip, hot from the oven, with blue corn tortilla chips. Here's the scrumptious recipe!
From Don Q
Ingredients
4 raspberries
6 mint leaves
1 1/2 oz. white rum
3/4 oz. fresh-squeezed lime juice
3/4 oz. simple syrup
Splash of Champagne or sparkling wine
Directions
Makes 1 drink.
Inspired by Chaos in the Kitchen
Ingredients
4 ounces goat cheese, at room temperature
3 ounces cream cheese, at room temperature
2 cups of your favorite tomato salsa (homemade or storebought)
Blue corn tortilla chips, for serving
Directions
Serves 8.
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