We recently hosted a long-overdue dinner with friends we hadn’t seen in a while, gathering on our patio for a relaxed summer evening. Instead of the usual barbecue, I created a menu focused on fresh seasonal fruits and vegetables celebrating summer and all its bounty.
We started with my signature Small Bites, a sweet and savoury tapas board featuring green grapes, Bing cherries, peaches, and Ramps Escabeche. I made the ramps earlier this summer when ramps were readily available at my greengrocer. I was looking forward to an opportunity to serve them at a get together with friends and this dinner party was the perfect occasion as the tapas board I created had both sweet and savory elements.
Small Bites
[wprm-recipe-roundup-item id=”46414″ name=”Sweet and Savory Summer Tapas”]
[wprm-recipe-roundup-item id=”43695″ name=”Ramps Escabeche”]
Appetizer
For the Appetizer, I served a chilled fruit and vegetable gazpacho, poured at the table for a touch of flair. This is a very special, but simple dish and I loved the flavors.
[wprm-recipe-roundup-item id=”33264″ name=”Red and White Summer Gazpacho”]
Main Course
The Main Course featured seared scallops with sautéed Granny Smith apples, paired with mini corn bread muffins as a Side Dish. This seems an impossible combination, but trust me, once you have tried it, you will make it over and over again.
[wprm-recipe-roundup-item id=”34206″ name=”Butter Seared Scallops with Apple Pan Sauce”]
I served the scallops with mini corn bread muffins, one of my Side Dishes. The sweetness of the muffins complimented the savory and citrus of the seared scallops.
[wprm-recipe-roundup-item id=”33515″ name=”Sweet Cornbread Mini Muffins”]
Dessert
To finish, our Dessert was a parfait of whipped cream, custard, and Bing cherries, both “drunk” and sober.
[wprm-recipe-roundup-item id=”46141″ name=”Drunken Cherry Pistachio Parfait”]
It was great to spend time together after such a long break—sharing a meal and laughter with good friends is always a treat. I’m looking forward to for our next gathering.
