A very exciting day at Mary Giuliani Catering & Events! I appeared with Kathie Lee and Hoda on the today show to share some fun summer entertaining tips.
I want to share the recipes below so everyone at home can prepare these delicious bites and drinks over the holiday weekend.
Don’t forget to add the fun to the table! Drink goggles at your mother’s place setting might add for some amazing photos
Prepare samples of the drinks you plan to serve so guests can sample before “committing” to a specialty cocktail for the evening
Think outside the box and grill your garden instead of the typical hamburgers and hotdogs
Forget the boring lemons and limes, add in herbs to drinks such as basil or thyme for a nice surprise
Have a wonderful holiday weekend! I know I will.
Grapefruit Jalapeño Margarita
1 1/2 oz DeLeon Tequila
6 oz fresh Grapefruit Juice
Couple slices of jalapeno
Table Spoon of agave nectar
Jalapeno for garnish
Basil Lemonade with Vodka
Spindrift Sparkling Lemonade
Vodka over ice
Grilled Peaches and Ricotta (Makes 4 Servings)
2 tablespoons unsalted butter
4 peaches, halved and pits removed
1/2 cup sugar
1/4 cup honey
1 cup sheep’s-milk (or cow’s-milk) ricotta
1. Preheat a gas or charcoal grill to medium-high, or place a ridged grill pan over medium-high heat.
2. Spread the butter over each of the peach halves.
3. Grill the peaches, flat sides down, until warmed through, about 4 minutes.
4. Meanwhile, bring 1/2 cup water to a boil. Pour in the sugar and honey and stir until all the sugar has dissolved.
5. Serve the peach halves with generous spoonfuls of the ricotta in the centers, and drizzled with the sugar syrup.
Grilled Brussel Sprouts and Pancetta (Makes 4 Servings)
1 pound Brussels sprouts as uniform in size as possible*
2 tablespoons olive oil
1 tablespoon minced garlic
1 teaspoon dry mustard
1 teaspoon smoked paprika
1 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
½ Pound Sliced Pancetta
* Brussels sprouts should be as uniform in size and shape as possible.
Heat a grill to medium.
Cut off the stem end of the Brussels sprouts and remove any yellowing outer leaves. Place the Brussels sprouts into a large, microwave safe mixing bowl and heat in the microwave on high for 3 minutes. Add the olive oil, garlic, mustard, paprika and salt and toss to combine. Allow the sprouts to cool until you can handle them. Skewer 4 to 5 Brussels sprouts onto each metal skewer with the stem ends facing in the same direction, leaving at least 1/2-inch in between each sprout. Place the skewers onto the grill with stem end closest to the flame. Cover and cook for 5 minutes. Turn the skewers over and continue to cook for another 5 minutes.