When hosting an end of Summer barbecue, keep the look fresh and light. Start by covering the table with a plaid khaki tablecloth. Glass plates that resemble classic paper plates are whimsical and fun. Red cloth napkins add a punch of color to the tablescape. Serve the mixed meat and veggies on large oval platters. Pour the cocktails into highball glasses. Light candles and place potted plants near the table. Arrange the s'more-making ingredients in wicker serving baskets and tie the marshmallow forks (or twigs) together with a bow.
From kalimotxo to caipirinhas to sangria, I've made a lot of interesting cocktails this Summer. One I haven't enjoyed, yet, I plan on serving them at my End of Summer barbecue, is the dark and stormy.
A refreshing mixture of rich, dark rum, and fizzy, slightly spicy ginger beer, the dark and stormy is a classic cocktail. Don't be fooled by the ginger beer, it's actually not beer, but a nonalcoholic, super-flavorful, incredibly fizzy ginger ale that can be found at Whole Foods.
I'll also have chilled wine, beer, and sodas for those who choose to imbibe something other than rum. To check out the recipe for the dark and stormy, read more
I just realized that the entire Summer has almost passed and I have not enjoyed one s'more! Before the long warm nights are replaced with Fall's cool evenings, I must make s'mores. What better time to do it than at my end of Summer barbecue?! After all s'mores, the gooey, finger-licking good combination of graham crackers, melted chocolate, and toasted marshmallows, are a classic American dessert. While I could simply purchase the ingredients at the store, I'm taking the nostalgic campfire treat to a whole new level with homemade marshmallows and graham crackers. To look at the recipe I'll be using — thanks Martha! — read more
Even though I graduated from college six years ago, I still get the end-of-Summer blues every August. There's only one remedy to this sickness: I turn my energy toward hosting a spectacular barbecue. If you experience the same low, consider throwing a barbecue this weekend or over Labor Day.
This menu consists of a smorgasbord of grilled foods starting with grilled jumbo shrimp doused in a thick shower of garlic-herb butter. For the main course, let guests assemble their own plates by choosing from an assortment of grilled meats (ribs, chicken, and sausages) and vegetables (onions and bell peppers). A strawberry, peach, and melon fruit salad gets a modern makeover thanks to a sweet yet spicy black pepper dressing. To serve these tasty items to your friends and family, get the recipes and read more