Summer Fare That’s Always a Highlight

Jun 16, 2024 | Recipes

Summer Fare That’s Always a Highlight
We’ve collected some of our best summer recipes that are sure to be a hit with your family and friends. Every taste bud has been covered! All you have to do is grab a little time and re-create these winners.

Want to start off your summer with a refreshing cocktail? This Sangria will set the summer tone for sure!
Summer Rosé Sangria
What you’ll need
1 bottle Rosé Wine
½ cup pomegranate juice
1/3 cup (3 lemons) freshly squeezed lemon juice
¼ cup superfine sugar
3 tbsp. orange flavored liqueur
1 tbsp. cognac or brandy
Water and ice, plus extra ice for serving
½ cup fresh raspberries
8 large fresh strawberries, hulled and quartered
2 red plums, pitted and sliced ¼ inch thick
How to make
• Combine the rosé wine, pomegranate juice, lemon juice, sugar, orange-flavored liqueur, cognac, 1-cup water and 1 cup ice in a large class pitcher. Stir in the raspberries, strawberries, and plums. Cover and refrigerate for at least 2 hours, but preferably overnight.
• When ready to serve, fill wine goblets or highball glasses halfway with ice. Pour the sangria over the ice, spooning some of the macerated fruit into each glass. Serve ice-cold!
(Recipe adapted from Ina Garten’s Cookbook, Make it Ahead)

Having a Family BBQ? Here’s the most mouth-watering BBQ chicken, garlic ginger shrimp, and potato salad!

• Season 12 bone-in, skin-on chicken pieces (about 4 pounds total) with 1 teaspoon each salt and pepper. Grill over indirect heat covered and turning occasionally, until an instant-read thermometer inserted in the thickest part (avoiding the bone) registers 165°F, 30 to 40 minutes.
• Move the chicken over direct heat. Cook, basting with ¾ cup barbecue sauce and turning often, until deeply browned and crispy, 3 to 5 minutes. (Move off direct heat if the chicken begins to burn on the edges.) Add your favorite BBQ sauce to a bowl and toss those wings.

• Boil 3 pounds new or fingerling potatoes (halved if large) in a large pot of salted water until tender, 20 to 25 minutes; drain.
• Combine ¼ cup olive oil, 3 tablespoons white wine vinegar, 2 tablespoons each mayonnaise and spicy brown mustard, 1 teaspoon salt, and ½ teaspoon pepper in a large bowl. Add the potatoes and toss to combine. Let sit, tossing occasionally, until the dressing is absorbed, 8 to 10 minutes. Add 2 sliced stalks celery and ¼ cup chopped fresh dill and toss to combine.

Garlic-Ginger Shrimp
2 tablespoons vegetable oil
2 tablespoons grated or minced peeled fresh ginger
3 garlic cloves, minced
1/4 cup rice wine or dry white wine
1/2 cup chopped scallions
1-pound large shrimp, thawed, peeled, and deveined
Cooked brown rice
1 package of Bamboo Skewers for the grill
Rinse the shrimp off, and pat dry. Meanwhile, whisk and combine all of the first 5 ingredients together – place in a Ziploc bag or sealed container and put the shrimp in there as well. Marinate overnight.
Skewer several of the shrimp and slowly grill until pink.
Serve the shrimp over warm cooked brown rice and enjoy!

Who doesn’t love no churn ice cream!? Get the grandkids together and make some fresh sweet ice cream together. Oh, you better make a double batch of this recipe- it’s a sure winner.

No Churn Ice Cream
Ingredients for the Ice Cream:
one 14-ounce can sweetened condensed milk
1/2 cup unsweetened natural cocoa powder
1 teaspoon pure vanilla extract
Pinch fine salt
2 cups heavy cream, cold
Mix-in options:
Rocky Road: 1/2 cup chocolate-covered almonds, crushed, and 2/3 cup mini marshmallows
Malted: two 5-ounce boxes chocolate malted milk balls, halved or coarsely chopped
Smoky and Spicy: 1 tablespoon chipotle chilies in adobo sauce, chopped
Drunken: 1/4 cup Kahlua or Rum
-For the ice cream: Whisk together the condensed milk, cocoa powder, vanilla and salt in a large bowl. The mixture will become very thick; set aside.
-Whip the cream with a mixer on medium-high speed until firm peaks form, about 2 minutes.
-Fold about 1 cup of the whipped cream into the cocoa mixture with a rubber spatula until combined, then fold the lightened mixture into the remaining whipped cream until well blended. Do not stir!
-Pour into a chilled 9-by-5-by-3-inch metal loaf pan, and freeze, covered, until thick and creamy, like soft-serve, about 2 hours.
-Swirl in any desired mix-ins with a spoon. Continue to freeze, covered, until solid and scoopable (about 3 hours) or more.
Prep Time: 10 min | Cook Time: 5 hrs. 10 min | Difficulty: Easy | Servings: Yield: 10 servings

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