June is a month to sit back and enjoy sweet and juicy strawberries from the garden, thirst quenching watermelon and double scoop ice cream cones. How about a trial run at sleeping under the stars, or pitching your new tent? Hang out your hammock and get in practice for the upcoming summer holidays. Patio time, here we come.
Make your outdoor party stress-free and enjoyable. Here are some tips from Ocean Spray:
- Advise guests of the date, the location, the time and duration, the theme (if any) and the attire.
- Plan a signature cocktail to start off the party. A punch is a great make-ahead drink and can be made with or without alcohol.
- Keep desserts light, simple and seasonal; serve things like fruit plates and ice cream for the kids.
- Arrange comfortable chairs for easy conversation.
- Be prepared for irritating insects. Citronella candles keep bugs away. Remember to cover food, especially the meat and sweet drinks to protect them from pests.
- Play a variety of music to appeal to different tastes. Use a downloadable music website to personalize the entertainment.
- Portable outdoor fireplaces or firepits are a pleasant way to add warmth. Patio heaters will also keep guests enjoying the summer nights.
- Move big indoor cushions and light blankets outside to provide increased comfort after the sun sets.
- Candles, miniature white lights or hanging paper lanterns add a relaxed note once the sun goes down.
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Try these three cocktail recipes.
Legends lemon drop martini
juice of six lemons
4 tablespoons sugar 60 mL
6 fresh mint leaves
4 shots of vodka
ice in shaker
sugar-rimmed martini glass
Mix lemon juice, sugar and vodka in a martini shaker filled with ice. Shake well and pour into sugar-rimmed martini glass. Garnish with mint.
Raspberry ice fizz
1 can (6 oz.) frozen 170 g
lemonade concentrate,
thawed
1 bottle (35 oz.) club 1 L
soda, chilled
1/2 cup raspberry- 125 mL
flavoured rum
1 cup fresh 250 mL
raspberries
Sparkling patio punch
4 cups pineapple juice 1 L
3 cups cranberry 750 mL
cocktail
2 cups grapefruit 500 mL
cocktail
2 cups club soda, 500 mL
chilled
Blend all ingredients and pour drink into glass with ice cubes. Garnish with pineapple spears. Makes 18 five-ounce (150 mL) servings.
Optional:
If using a punch bowl garnish with one cup (250 mL) pineapple chunks and two cups (500 mL) frozen cranberries. Find more recipes at www.perrier.ca and www.oceanspray.ca. After testing the beverages, you will need a delicious meal. Try these salad selections.
Grilled steak with orange sauce
3 tablespoons orange 45 mL
juice concentrate
2 tablespoons sugar 30 mL
2 tablespoons cider 30 mL
vinegar
2 teaspoons chopped 10 mL
onion
1/4 teaspoon salt 1 mL
1/2 cup oil 125 mL
2 teaspoons poppy 10 mL
seeds
3 or 4 steaks, grilled and cut
into strips
sliced green or red peppers
to grill, optional
1 head of romaine lettuce
and spinach, washed and
torn into bite-size pieces
2 cans (10 oz./284 mL)
mandarin oranges, drained 2/3 cup slivered almonds 150 mL
In a blender, combine the orange juice concentrate, sugar, vinegar, onion and salt. While processing, slowly add oil in a steady stream followed by the poppy seeds. Pour into a serving pitcher or bowl and refrigerate for one hour or until chilled.
Meanwhile, grill the steak to your liking, using your favourite spices and rubs. Cool slightly and cut into strips. Grill some sliced peppers, if desired. On plates, arrange greens, oranges and almonds, top with steak strips and peppers. Drizzle with the orange dressing and enjoy.
Broccoli/cranberry salad
Serve this crunchy salad with grilled chicken, ribs or kabobs.
Dressing
1 cup mayonnaise 250 mL
1/4 cup sugar 60 mL
2 tablespoons vinegar 30 mL
1/2 teaspoon salt 2 mL
1/4 teaspoon black pepper 1 mL
Salad
5 cups broccoli florets, 1.25 L
cut into 1/2 inch (1 cm)
pieces
1/2 cup chopped red 125 mL
onion
1 cup shredded 250 mL
cheddar cheese
1 cup cooked, 250 mL
crumbled bacon pieces
1 cup sunflower seeds 250 mL
1 cup dried cranberries 250 mL
Combine all salad ingredients in a large mixing bowl; mix well. Combine dressing ingredients in a small mixing bowl. Mix until thoroughly combined using a fork or wire whisk. Add dressing to salad and mix well. Refrigerate one hour. Makes eight servings.
Rhubarb torte
Try this dessert served to me by Sue Neufeld at Valley View Tea Room in Herschel, Sask.
Base
11/2 cups flour 375 mL
3 tablespoons sugar 45 mL
1/4 teaspoon salt 1 mL
3/4 cup butter 175 mL
Filling
4 egg yolks, beaten
11/2 cups sugar 375 mL
3 tablespoons flour 45 mL
1/2 cup cream or 125 mL
canned milk
31/2 cups rhubarb, 875 mL
chopped
Meringue
4 egg whites
7 tablespoons sugar 105 mL
Mix together flour, sugar, salt and butter and press into a nine x 13 inch (22 x 33 cm) pan. Bake at 325 F (160 C) for 20 to 25 minutes.
Beat egg yolks and add sugar, flour, cream and rhubarb. Mix well and place on the base and bake for another 50 to 60 minutes.
Beat egg whites and sugar into stiff peaks and spread on rhubarb and return to the oven at 350 F (180 C) for 20 minutes.
This spring I have been enjoying hikes at Ancient Echoes located in the same facility as the tearoom. It is refreshing to explore the untouched prairie. The wildflowers, ancient aboriginal rock carvings and interpretive centre take you to another time and place.
On the hikes, I have also been visited by insects, namely the friendly mosquito. A line of clothing called Mosquito Wear has made the experience more pleasant. This light fabric seems to keep bugs at bay. It is available from Verlor Fab-Tech, 306-377-4404, e-mail: verlorfab@sasktel.net. The collections also include waterproof overalls and jackets, beekeepers suits, calving overalls and clothing that wicks moisture away from the body. For more information on Ancient Echoes interpretive centre, phone 306-377-2045.
Jodie Mirosovsky is a home economist from Rosetown, Sask., and one of four columnists comprising Team Resources. Send correspondence in care of this newspaper, Box 2500, Saskatoon, Sask., S7K 2C4 or contact them at team@producer.com.
