Backyard Summer Entertaining
Originally published in Leawood Lifestyle Magazine and Johnson County Lifestyle Magazine, July 2022. Photography by Janie Jones in collaboration with Lauren Lane Culinarian and LeAnn Parker.
In collaboration with Lifestyle Publications, I set out to create fun summer bash along with Lauren at Lauren Lane Culinarian and photographer Janie Jones from Uncommon Jane. My inspiration for this gathering space is all things blue. When I think of July, I think of trying to keep cool, eat fresh and enjoy time with friends and family by the pool. I am so ready for it. To make the table come to life, Lauren whipped up a beautiful and delicious salad, sandwiches, desserts and more. I dressed the table and made rosewater for you to try. Janie brought all of her camera magic to capture everything oh-so-well. Scroll through or click to each section here…
Backyard Tablescape
To recreate this outdoor vibe follow along with these items. I always use what you have first, then add as you need!
Summer Recipes
Semi-homemade Ice-Cream Sandwiches
Upgrade store-bought cookies by decking them out with delicious ice cream pairings and toppings.
INGREDIENTS:
12 store-bought cookies
1 pint vanilla ice cream or flavor of your choice
Miniature chocolate chips, sprinkles, or chopped nuts
INSTRUCTIONS:
Top cookie with a scoop of ice cream. Top with another cookie; press down with the palm of your hand gently to ensure the cookie doesn't break.
Roll sides of ice cream sandwich in chocolate chips, sprinkles or nuts.
Wrap in plastic. Freeze until serving.
No-Bake Dessert Bites
INGREDIENTS:
1- Store-bought pound cake cake
1- Can of store-bought icing (I used buttercream)
Berries
Powered Sugar (optional)
INSTRUCTIONS:
Cut cake into squares or circles. I used a square cookie cutter.
Place icing in a ziplock. (see note)
Snip the tip off the corner of he bag to allow the frosting to be piped out. Be careful with how large you create the hole based on how you’d like to pipe out your frosting. Start small, you can always make it bigger.
Squeeze dollop of icing onto each cake bite
Top with berries
Dust with powdered sugar if desired
NOTES:
If you want to elevate the taste of store-bought icing, mix in a package of softened cream cheese or a stick of butter.
Honey Citrus Melon Salad
INGREDIENTS:
2 small cantaloupes
1 small honeydew
1 tablespoon lime zest
juice of a lime
3 tablespoons honey
1 tablespoon fresh mint
INSTRUCTIONS:
Use a melon baller* to scoop round spheres out of each melon and place them into a large bowl.
In a small bowl, combine honey, lime juice and zest. Whisk to combine and pour over the melon. Gently toss together before serving with torn fresh mint leaves.
NOTES
Sub watermelon for any or all of the melons
Sub basil for mint
If making in advance; chill melon then toss with honey lime syrup and garnish with fresh mint right before serving
Make-Ahead Italian Pressed Sandwiches
These make-ahead sandwiches combine hearty ciabatta bread and are loaded with delicious Italian deli meats and cheese. This sandwich is impressive, tasty, and perfect for pool parties, picnics, and tailgates.
INGREDIENTS:
1 Ciabatta Baguette or loaf, cut in half horizontally
3 Tbsp butter
3 medium red peppers
3 cups arugula, spinach or mixed greens, rinsed and patted dry
1 ball of mozzarella, sliced thin
10 oz Assorted Italian deli meats, (I used Soppressata Salami, and Mortadella)
Olive Oil
Italian seasoning
Salt and Pepper, to taste
1 tablespoon capers (optional)
INSTRUCTIONS:
To roast the red peppers: Set your pepper on your cooktop flame or grill. Cook until they are mostly black, turning as needed. Place the peppers in a plastic ziploc bag or papper bag and let sit for 15 minutes. Remove peppers from bag and peel off the blackened skin. Discard the skin and slice the peppers in to wide strips. Place in a bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper. Add a tablespoon of capers if using. Set aside. (you can also roast peppers under your broiler)
To prepare the sandwiches: Butter each piece of ciabatta and sprinkle with salt and pepper. Butter will help prevent moisture from getting into the bread.
Place a generous layer of overlapping cold meats. Top with cooled roasted red pepper strips.
Tap dry your mozzarella slices with a paper towel. Top the red peppers with a layer of the mozzarella slices. Sprinkle generously with salt, pepper and Italian seasoning. Top with a generous layer of arugula. Top with top slice of ciabatta.
Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Top with a heavy skillet or brick. (alternatively top with another baking sheet and place some large cans on top for the weight).
Refrigerate at least 6 hours or ideally, overnight.
When ready to serve, remove from plastic wrap. Slice into pieces using a serrated knife holding the sandwich in place while using a sawing motion.
“Painted” Lemon Cookies
INGREDIENTS:
1 cup butter, softened
1 cup white sugar
1 egg
1 tsp vanilla extract
½ tsp almond extract
3 cups all purpose flour
2 tsp baking powder
INSTRUCTIONS:
Mix together the first 5 ingredients until smooth.
Slowly incorporate flour and baking powder.
Roll dough and use cookie cutters to shape.
Place shapes on parchment lined cookie sheets.
Bake at 350 for 6-8min.
Remove from the oven before the edges brown.
Cool completely before transferring cookies off of the cookie sheet.
Royal Icing (fills 18in piping bag)
4 cups confectioners sugar
5 tablespoons warm water (plus more as needed)
3 tablespoons meringue powder
2 teaspoons extract (either vanilla or almond)
Beat all ingredients together until icing forms peaks and peaks disappear after counting to 5. Add more water one tablespoon at a time until the right texture is achieved. Place icing into an 18in piping bag. Pipe a circle outlining the edges of the cooking and then flood the inside with icing.
Edible Painting Supplies
Almond extract or water
To make edible paint you will need a paint palette or a large serving platter to mix gel food coloring into an edible color palette. Simply squeeze one drop of each gel color color into your dish of choice. Then add extract or water to dilute and stir. Mix colors to achieve the shades you are looking for. To paint, use a small paint brushes (reserved for cooking only) to apply the edible paint onto the cookie. Make sure to not overdo the application or your cookie will become too wet and melt the frosting.
Vist blog post Lemon Cookies to see more!
Tips for Keeping Cool
Race to Melt: Freeze small plastic toys inside water balloons or in muffin tins. Make a game of who can free the toy first (or last!).
Water{Sponge} Fight: Fill a large bucket with water and new colorful sponges to throw at friends or targets (less prep and less mess than water balloons!).
Cooling Herb: Add muddled garden mint to water for a refreshing drink. In addition, rub fresh mint on the neck, forehead and wrists for a cooling effect.
Rose Water Spritz: Use backyard roses to make refreshing rose water. Then, use rose water as Facial Spritz to mist on the face to keep cool (recipe on the blog Celebrating Roses).
Rose Lemonade: Use backyard roses to make refreshing rose water. Then, use rose water to make Rose Lemonade (recipe on the blog Celebrating Roses).
DIY Rosewater
Rosewater has the most glorious smell and can be used in countless recipes from refreshing cocktails to beauty products and so much more, including:
Adding rosewater to your bath water for a relaxing aroma.
Adding rosewater to homemade sugar scrubs.
Using rosewater as linen spray.
Adding rosewater to in refreshing drinks such as rose lemonade (see below).
Using rosewater as a facial spritz (see below).
Rosewater is made by using a simple distilling process that extracts the floral essence from the rose petals. This process captures the rose aroma and health benefits.
*disclaimer: you should only use flowers that are grown organically, ideally in your own planter or yard. Do not use flowers purchased from a florist or flowers that could have been sprayed with chemical pesticides. Wherever you find your edible flowers make sure that they are free of pesticides and other chemicals.
DIY Rosewater Recipe
Ingredients
2 cups garden rose petals (chemical free)
4 cups water & 2 cups of ice cubes
Instructions
Place water and rose petals in a saucepan.
Carefully place an empty bowl inside the saucepan.
Set a lid upside-down to cover.
Place ice cubes on the upside-down lid and simmer on low.
Condensation will form on the inside of the lid and drip into the empty bowl creating rose water.
Once rose petals have lost their color (5 to 15 minutes), turn off the heat and let cool.
Place rose water into a glass bottle and keep refrigerated for up to a year. Use in recipes below.
To turn your rose water into a cooling Rosewater Facial Spritz and Rose Lemonade by visiting my blog post Celebrating Roses. Cheers!
