Summer Entertaining Recipes
White Peach Sangria
- 1 bottle white wine (Spanish table wine)
- 3 ounces brandy
- 2 ounces triple sec
- 1 cup orange juice
- 1 cup pineapple juice
- 2 ounces simple syrup (equal parts sugar and water brought to a boil for 2 minutes in a small and cooled (leftover syrup can be stored in a tightly sealed container in the refrigerator for 1 month)
- 3 ounces white peach puree (peel peaches, remove pit and puree in a blender with a small amount of water)
- Fresh peaches, oranges, and apples sliced
- Place all ingredients in a pitcher and stir to mix.
- Refrigerate at least 8 hours or up to 48 hours.
- Serve over ice.
Crab Cakes with Roasted Corn Relish
- 2 eggs, whisked
- 2 teaspoons seafood seasoning
- 1 1/2 cups mayonnaise
- 1 1/2 cups panko breadcrumbs
- 2 teaspoons hot sauce (Tabasco for normal heat, sriracha for a kick)
- Salt and freshly ground black pepper
- 3 pounds lump crab
- 2 ears fresh corn, husked (peeled, and silky threads removed)
- 2 Roma tomatoes
- 1/2 sweet onion
- 2 tablespoons minced fresh parsley
- 2 cloves garlic, finely chopped
- 1 1/2 teaspoons seafood seasoning
- 2 teaspoons red wine vinegar
- 3 tablespoons mayonnaise
- 2 1/2 cups all-purpose flour
- 1 to 2 sticks unsalted butter, for cooking
- For the crab cakes: In a mixing bowl, mix all the ingredients except the crab until thoroughly mixed. Gently stir in the crab, being careful not to break up lumps. Place in the refrigerator to chill while you prepare the corn relish.
- For the corn relish: Preheat a grill pan over medium-high heat. Grill the corn on all sides. Kernels should be mostly browned and lightly charred.
- Next, cut the tomatoes and onion into small dice, and then toss them in a bowl with the parsley, garlic, seafood seasoning, and vinegar. Then, cut the kernels from the cobs, being careful not to include any cob or silk. Add to the bowl and stir. Finish with the mayo, stirring well. (Add more mayo to the mix if too loose. Relish should be thick and easy to spoon onto the crab cakes.)
- Next, portion the crab mixture into bite-sized cakes. Pour the flour onto a plate. Place the cakes in the flour and toss to coat lightly. You do not want a thick layer of flour.
- Heat a large sauté pan over medium heat. Add 3 tablespoons butter. When the butter is melted, add the crab cakes and cook until golden brown on both sides, 4 to 5 minutes per side. Transfer the cakes to a paper towel to drain. Season with salt and fresh ground pepper.
- Top each cake with corn relish and serve.
Bourbon Peaches and Cream Popsicles
Makes about 18
- 1 cup ripe peaches, crushed
- ¼ cup bourbon
- ½ cup simple syrup, cooled (recipe follows)
- 2 cups plain yogurt
- Peel and slice peaches. Use a potato masher to crush the peaches. Combine crushed peaches and bourbon in a bowl, mix to combine. Add the simple syrup in slowly and taste to preference. Add yogurt to bourbon peach mixture and combine.
- Score top edge of Dixie cup with scissors for easy peeling. Pour mixture into Dixie cups. Freeze for two hours or until mixture starts to solidify enough to hold a popsicle stick upright. Continue to freeze until mixture is completely frozen into a popsicle, about 5-6 hours. Peel off Dixie cups. Serve.
- ¼ cup water
- ¼ sugar
- Place water and sugar in a sauce pan over medium heat. Heat and stir until sugar dissolves.
A few notes:
- Use the simple syrup sparingly. Taste the mixture as you mix to make sure it’s to your liking. Use more for a sweeter tasting popsicle and less for a popsicle that will have a stronger bourbon flavor.
- If you do not have ripe peaches on hand, use canned peaches in light syrup (make sure to drain before use). If you use canned peaches, bypass the simple syrup.
- To shave some time, use vanilla yogurt instead of plain yogurt to skip the simple syrup portion. Keep in mind this version will be much sweeter as vanilla flavored yogurt is sweetened. If you are using this in combination with canned peaches, rinse the peaches and add 2-3 tablespoons bourbon in addition to the ¼ cup in the recipe. The added tablespoons will offset any sweetness that may overpower the bourbon.