Sharing my go to’s for Easy Foods For Entertaining in Summer. Keep your sanity and your guests happy with these crowd pleasing recipes.
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I love to entertain and the summer is my favorite time to do so. Yes its hot, and somewhat more work considering the outside elements. However, there is something magical about this time of year. Maybe it is the way the days are less jam packed with school work and seem to be ours to do what we wish. I find myself leaning towards the entertaining with ease take on this.
Menu planning around things that either require little on my part or can be done well enough ahead that I don’t find myself scrambling in a hot kitchen last minute. Don’t let the ease part of that last sentence sway you as there is nothing lacking on the summer menu here. We are talking full on flavors. Color and tons of freshness. Here are a few often found on my summer table that will have you stressing less on the menu and focusing more on the joy of spending time with the people you care about.
Proschiutto and Melon
I got some real grief on this one when posted on social media at a party I held. Questions showed up in my inbox as to what this particular recipe was. And they weren’t to ask me for the recipe. Now if you are not familiar with this lovely italian dish, I suggest you try it before you knock it. The saltyness of the thinly sliced prosciutto paired with the sweetness of the cantolope is satisfying enough to make this a meal all in itself in my book. Not to mention it is quite lovely on display and even the most reluctant of guests are found nibbling on a slice or two at some point.
What You’ll Need Proschuitto and Melon:
1 sweet ripe cantalope
1- 3 oz package of prosciutto
Half cantalope and scoop seeds out. Slice into long wedges. Remove prosciutto from package and cut each slice in half. Then fold long ways drapping each piece over a slice of melon. Keep covered in fridge until ready to serve.
Tomato and Mozzerella Salad
If I had a signature thing I am known for bringing or serving, this may be it. I make this as my contribution to most gatherings aside from Winter get togethers and I most certainly serve it on my summer table. It is fresh, delicious and always a favorite on the table. Not to mention, a great use of the summer tomato harvest!
What You’ll Need To Make A Tomato and Mozzerella Salad
4 large tomatoes
1 package precut fresh mozzerella
1 bundle fresh basil
2 tbsp balsamic vinegar (optional)
1 spring of fresh oregano
salt and pepper
Slice tomatoes and arrange them on the platter alternating cheese then tomatoes . Drizzle olive oil evenly over. Salt and pepper. Chop herbs and sprinkle on top. If using vinegar, add that lastly to the entire top of the salad. This salad is lovely with or with out the vinegar.
Grilled Spatchcocked Chicken
This whole chicken recipe cuts down the work load of making an entire chicken. Sliced open and grilled in half the time needed for a roasted chicken. Double up to feed more if you like. Served right off the grill or even at room temperature, this chicken the perfect meat to serve when needing to feed a crowd. And to get the full recipe simply click the link below.
Slow Cooked Pork Ribs with Dry Rub
Dishes that are a throw together and forget are pretty much the theme here if you hadn’t already guessed. This last one is probably the quintessential recipe for such themes. Made with a quick home made dry rub, sprinkled and then thrown in the oven to slow cook and youv’e got yourself a crowd pleasing main course with about as minimal effort as there ever was. And to get the recipe simply click the link below.
A fruit tart is much simpler to make than an entire pie. First off, you only need to make one crust. That crust can easily be smashed into the shape of your tart pan making for less effort of rolling it out. Second, it requires alot less fruit to make one then a pie and offers the same flavor combination. I have both my Blueberry Tart and Peach Tart Recipes listed here. You can get either recipes by clicking on the link’s below.
Always a crowd pleaser and especially when you allow people to make their own. I simply have it prepped and then set it out at dessert time. A large bowl of strawberries, homemade whipped cream and a platter fulll of pound cake slices. It is the perfect summer time dessert.
What You’ll Need To Make Strawberry Short Cake:
1- 3 lbs container of fresh strawberries
2 pound cake loaves
2 cups of heavy cream
4 tbsp sugar
Slice your strawberries into bite size pieces and place them into a large bowl. Sprinkle 2 tbsp of sugar evenly over them and give them a quick stir. Cover with plastic wrap and place them into the fridge. The sugar will pull the sweetness out of the strawberries as it sits. Slice the pound cake and place on your serving platter. Cover with plastic wrap until ready to serve. Whipping the cream can be done minutes beforehand or during your party. It literally takes just a couple minutes in a your stand mixer. When ready, pour the heavy cream into your stand mixer bowl, then sprinkle in the 2 tbsp of sugar. Using your whip attachment, turn the mixer on and slowly click it to a higher setting to whip the cream. This happens pretty quickly so be careful not over whip of you’ll have butter. To serve, simply uncover the strawberries, along with the pound cake slices and place them beside he bowl of cream on your table for a self serve dessert. I promise your guests will get excited.