Set a lovely picnic table with a summertime tablecloth, add a vase of wild flowers, use cleaned oyster or clam shells for salt and pepper containers. Have coolers filled with lots of ice for beverages (champagne, wine, lemonade and sodas). Bring nice thick cloth napkins in summertime colors. Include some candles you can place inside cleaned out canning jars for a little sparkle in the evening. Don't forget matches or fire sticks. Bags of marshmallows for roasting (include sticks for them) and don't forget the baby wipes to clean up messes and hands.
I hope you enjoy the recipes listed below and remember; Eat, Drink, Relax and Enjoy
I was thinking clam bake, the tradition goes back to the Native Americans who taught the new comers the art of steaming clams, corn, potatoes and other things which were placed in a hole in the ground. Traditionally, you start by digging a hole in the ground about 3 feet. Cover the bottom of the hole with large stones and build a large, hot fire with wood pieces on top of the stones. This will need to burn for a couple of hours to heat the stones as hot as they can get. You will need to gather lots of seaweed from the ocean and also some cheesecloth from the grocery store. Wire baskets will work well, but if you don't have any you can wrap individual servings in foil and cheesecloth.
"Near the Sea we Forget to Count the Days"
Next when the rocks are hot to sizzle a drop of water, rake off the coals from the fire and cover rocks with thick wet seaweed in layers. Place the food packets or baskets on the seaweed and cover with more seaweed. Then cover the entire project with a large wet tarpaulin. After about 3 hours, your clambake should be ready to eat. Have lots of salt, pepper, butter, and fresh cut lemons ready and some sides, including beverages (such as chilled wine, lemonade, ice tea) and desserts.
Remember to bring lots of ice and keep items chilled for service.
Clambake - This way you don't use individual packets or baskets, but place food directly on seaweed.
For your clambake you'll need; clams in shells, mussels in shells, lobsters, baby red potatoes, corn on the cob (silk removed, husk on), sausages, onions, sweet potatoes, chicken pieces (if desired). Place the ingredients on seaweed, longer cooking pieces on bottom and build up and alternate layers of seaweed and food are piled on top and the entire mound is covered with canvas that has been drenched in sea water to seal in the heat and prevent the canvas from burning. You can also add a metal grill and lay food items on top of it and cover with seaweed. Steam the food for at least 3 hours, checking to see if all is done and up to temp. If you don't want to go through with this method, you can opt for a calm boil which you can do on top of a grill you've brought along with you to the beach. Basically same ingredients, but doesn't take as long. Note: Be very careful when you remove tarp and seaweed you don't get burned and keep the kids away from pit. Place everything on big platters and bring to table for service.
While all the food is being cooked, have some games to play such as cards or board games. Go for a swim, take a walk, go beach combing, get a suntan, collect seashells or driftwood, play frisbee, go fishing, take photos or play beach volleyball. Later on in the day make a bonfire and watch the sunset or better yet just relax. Be sure to have lots of appetizers to serve so your guests don't get hungry. Bring along a CD player so you have some music. Also remember to bring sticks for roasting marshmallows in the evening or make smores.
For easy appetizers bring along; smoked salmon, a round of brie, different types of olives, deviled eggs, crudites with dips, fresh fruit, assorted crackers, and baguette slices.
Julia's Mango Sweet Potato Salad
4 lbs. sweet potatoes, peeled
3 mango's, seeded, peeled and chopped
1 bunch scallions, chopped finely including green part
1/2 cup Italian parsley, chopped
1 Tbl. Dijon
3 Tbl. rice wine vinegar
zest of 2 limes
1/4 canola oil
salt and freshly ground black pepper
Cut potatoes into 1-inch chunks and place in steamer basket in large pot with small amount of boiling water. Cook potatoes until tender about 10 to 15 minutes. In a large bowl, whisk vinegar, mustard and oil, taste adjust flavors and season with salt and pepper. Add lime zest. Cut mango's into small dice and add to bowl, add cooked potatoes, scallions and gently mix. Place in refrigerator until ready to serve.
Refreshing Rhubarb Lemonade
4 stalks rhubarb, chopped
3 cups sugar
10 cups water
3 lbs. strawberries, stemmed and crushed
2 cups freshly squeezed lemon juice
slices of fresh lemon
In a large pot bring rhubarb, sugar and water to a boil, remove from heat and stir in strawberries. Let steep and cool for about 45 minutes to 1 hour. Strain mixture through a fine sieve, discarding solids and refrigerate until chilled. Place in large pitcher and add fresh lemon slices, serve in glasses over crushed ice.
Zesty Shrimp Rice Salad
2 cups long grain white rice
1/2 cup fresh lemon juice
zest of 1 lemon
1/4 cup canola oil
3 cups fresh corn kernels
1 cup green bell pepper, seeded and chopped finely
1 cup orange bell pepper, seeded and chopped finely
4 cups medium sized cooked shrimp
3 oranges, peeled and sectioned, cut into pieces
3 ruby red tomatoes, seeded and chopped
3 firm, ripe Haas avocados, diced (squeezed with fresh lemon juice)
1 bunch scallions, chopped including green part
1/2 cup fresh cilantro, chopped
salt and freshly ground black pepper
Tabasco
In large saute pan, add 4 cups of water and bring to boil, add rice boil for 1 minute and turn to simmer. Cook rice for about 20 minutes or until tender. In a large bowl, whisk together lemon juice, zest and oil, season with salt and pepper and taste, adjust for your taste. When rice is done, add to bowl and stir with vinaigrette. Add vegetables, oranges and shrimp, add some Tabasco and stir gently. Taste and adjust seasonings.
Julia's Easy Baked Beans
1 package thick smoked bacon, chopped
2 sweet onions, chopped
3 garlic cloves, minced
1 red bell pepper, seeded and chopped
1/3 cup dark brown sugar, packed
3 Tbl. Dijon (or mustard of your choice)
3 (16.oz) cans navy beans, rinsed and drained
2 (16 oz.) cans pinto beans, rinsed and drained
1 (10 1/2 oz) can black beans, rinsed and drained
2 1/2 cups honey barbecue sauce (make your own or purchase already prepared)
Preheat oven to 350 degrees. Cook bacon in saute pan until crisp, drain on paper towels. Remove some of bacon fat and cook onions, garlic and red pepper until soft. Remove to paper towels to drain. In a 13 x 9 pan, add all ingredients and mix well. Place in oven and bake 1 hour.
Crunchy Apple, Raisin Cole Slaw
2 cups shredded green cabbage
2 cups shredded red cabbage
1/2 cup mayonnaise
1/4 cup sour cream
2 Tbl. rice vinegar
salt and freshly ground black pepper
1/2 tsp. celery seed
2 large Fuji apples, peeled, cored and coarsely chopped
1 carrot shredded
2 celery stalks, thinly sliced
1/2 cup golden raisins
2 Tbl. Italian parsley, chopped
1/2 cup cashews, chopped (optional)
In a large bowl, add sour cream, mayo, vinegar, and celery seed; mix taste and season with salt and pepper. Add all other ingredients except cashews to bowl and mix, taste and adjust seasonings. Refrigerate. Before serving sprinkle with cashews.
Easy Peanut Butter Bars
2 1/2 cups graham cracker crumbs
1 cup peanut butter (not natural type)
1 cup butter, melted
2 cups semisweet chocolate chips
2 3/4 cups powdered sugar, sifted
In a bowl, stir together graham cracker crumbs, powdered sugar, peanut butter and melted butter. Press firmly into bottom of a 13 x 9 pan. Melt chocolate chips over double boiler and spread over crust. Chill for about 5 minutes. Cut into bars into pieces before chocolate is set, then chill again until ready to serve.
Citrus Orange Bars
2 1/4 cups all purpose flour, divided
1/2 tsp. baking powder
1/2 cup powdered sugar, sifted
2 sticks butter, room temp
2 cups sugar
4 eggs
zest of 2 oranges
1/3 cup fresh orange juice
Powdered sugar for dusting
Preheat oven to 350 degrees. In large bowl, combine 2 cups flour and 1/2 cup powdered sugar. Cut in butter with pastry blender until mixture is crumbly. Press evenly into bottom of 13 x 9 pan. Bake for 20 minutes until lightly golden browned. Remove from oven. In a bowl, whisk together sugar, eggs, orange zest and orange juice until well blended. Combine 1/4 cup flour and baking powder; add to sugar mixture, stirring to combine. Pour mixture onto hot baked crust and bake 25 more minutes or until set. Remove to cooling rack, cool and sprinkle with a dusting of powdered sugar. Cut into squares or bars.
Bon Appetit
"Put on love, which is the perfect bond of unity."
Colossians 3:14
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