A Boutique Tents cabana shades JANUS et Cie’s “Tosca” armchairs and “Mirthe” table. Tumblers from Devine are as colorful as Bloom & Plume flowers and Inner Gardens kumquat trees. The “Commodore” lantern and rug are from Harbinger. A runner in “Shiboni” fabric, placemats in “Splat,” and napkins in “Basket Case,” all from Perennials, dress the table set with metallic gold chargers and Wedgwood “Nantucket Basket” plates. Menu
Peach Fizz CocktailChilled Cucumber-Cashew SoupGrilled Pasta PrimaveraGrilled Salmon with Thyme and LemonGrilled CiabattaGrilled Watermelon with Melon-Basil Granité
Shopping List We’ve organized a shopping list to make shopping for this party menu easier for you. Package sizes are included so you have enough for duplicated recipe ingredients.Note: Unless specified, when we call for “butter” we mean the unsalted variety. When we call for “brown sugar,” we are calling for light brown sugar. Check your pantry for these necessary items before shopping:
Ground cumin (need 1/2 teaspoon)Kosher saltCoarse sea saltFresh cracked black pepperNon-stick cooking spray with olive oilGood quality olive oil (need 6 tablespoons, plus enough for Grilled Ciabatta)Granulated sugar (need 1 cup)
Specialty grocery store
Champagne vinegar1 small wedge Parmigiano Reggiano
Produce
3 peaches (enough for 24 slices to garnish six cocktails)3 lemons (enough for 8 tablespoons juice and zest)1 large cantaloupe1 large seedless watermelon3 pounds cucumbers1 bunch green onions2 small tomatoes1 zebra eggplant or regular eggplant1 zucchini1 yellow summer squash1 red bell pepper1 large portobello mushroom1 bunch fresh thyme1 bunch fresh dill weed1 bunch fresh Italian parsley1 bunch fresh chive2 bunches fresh basil
Grocery
1 (12-ounce) package dried spinach fettuccine or linguini pastaFiltered water, enough for 3 cups
Baking aisle
1 (5- to 6-ounce) package roasted, unsalted cashews
Seafood counter
6 (4- to 6-ounce) skinless salmon fillets, about 1-inch thick
Dairy
1 pint half-and-half
1 (8-ounce) container sour cream
Bakery
1 (16-ounce) loaf ciabatta
Alcohol
2 (750-milliliter) bottles Rosé Prosecco (to make six cocktails)
Champagne cocktails with slices of fresh peaches and sprigs of thyme fill blown-glass “Barre” flutes from Simon Pearce. They are set on a handled seagrass tray from Target.
6 ounces Rosé Prosecco4 fresh peach slices, skin left on*1 sprig of thyme
Add peach slices to sparkling rosé. Garnish with fresh sprig of thyme. Makes 1 serving. *Tip: Freeze peach slices before using to help keep wine cold.
1/2 cup roasted, unsalted cashews1-1/4 cups half-and-half3 pounds cucumbers, peeled, seeded, and coarsely chopped1/3 cup chopped green onions3 tablespoons sour cream3 tablespoons lemon juice3 tablespoons champagne vinegar1 tablespoon fresh dill weed, chopped1 tablespoon fresh Italian parsley, chopped1/2 teaspoon ground cuminKosher salt and fresh cracked black pepperFresh dill, cucumber, and lemon peel for garnish
In 2-cup measure, combine cashews and half-and-half. Let stand 20 minutes. Add half of cashew mixture and half of cucumber to blender container. Cover; blend until very smooth. Strain through fine mesh sieve. Add remaining cashew mixture, remaining cucumbers, green onions, sour cream, lemon juice, champagne vinegar, dill weed, parsley, and cumin to blender container; cover, blend until smooth. Strain; combine with first mixture. Discard solids. Season to taste with salt and pepper. Cover; chill 2 hours or until thoroughly chilled. Garnish with fresh dill, julienned pieces of cucumber, and shredded lemon peel, as desired. Makes 6 (3/4-cup) servings.
Nonstick spray with olive oil2 small tomatoes, each cut into 4 slices1 zebra eggplant or regular eggplant, sliced 1/2-inch thick on bias1 zucchini, sliced 1/2-inch thick on bias1 yellow summer squash, sliced 1/2-inch thick on bias1 red bell pepper, sliced into 1/2-inch thick rings1 portobello mushroom, stemmed and gills removed, sliced into 1/2-inch thick slicesJuice of 1 lemon (about 3 tablespoons)1 tablespoon champagne vinegar4 to 5 tablespoons good olive oil, divided1 (12-ounce) package dried spinach fettuccine or linguini pasta2 teaspoons kosher salt1 tablespoon snipped fresh Italian parsley1/2 teaspoon snipped fresh chives1/4 teaspoon snipped fresh thymeKosher salt and fresh cracked black pepperShaved Parmigiano Reggiano
Spray vegetables with olive oil spray; season with kosher salt. Preheat grill to medium-high heat. Grill vegetables 3 to 5 minutes on each side or until grill marks are dark and vegetables are just tender. Remove vegetables; transfer to sheet tray. Toss grilled vegetables with lemon juice, champagne vinegar, and 1 to 2 tablespoons of olive oil. Cook pasta according to package directions. Drain; transfer pasta to very large bowl. Immediately toss pasta with 3 tablespoons of olive oil and 2 teaspoons salt. Cool slightly. Add grilled vegetables, parsley, chives, and thyme. Toss gently to combine. Season to taste with additional salt, pepper, and olive oil. Top with shaved Parmigiano Reggiano to taste. Serve with Grilled Salmon and Grilled Ciabatta Bread. Makes 6 (2-cup) servings. Grilled Salmon with Thyme and Lemon
6 (4- to 6-ounce) skinless salmon fillets, about 1-inch thick1 tablespoon olive oilSalt and freshly ground black pepper1 tablespoon snipped fresh Italian parsley1 tablespoon fresh thyme leaves2 teaspoons grated lemon zest
Rinse fish; pat dry. Brush both sides of salmon with oil. Season with salt and pepper. Top salmon with parsley, thyme, and lemon zest. For charcoal grill, place salmon on greased rack of uncovered grill directly over medium coals. Grill 8 to 12 minutes or until fish flakes easily, turning fish once halfway through grilling. (For gas grill, preheat grill. Reduce heat to medium. Place fish on grill rack. Cover and grill as above.) Halve fillets by cutting crosswise. Serve salmon alongside Pasta Primavera with Grilled Ciabatta. Makes 6 servings. Grilled Ciabatta
1 (16-ounce) loaf ciabatta bread, cut into 12 slicesOlive oilCoarse sea salt
Lightly coat bread with olive oil and salt. Heat grill to medium-high heat. Grill bread 2 minutes on each side or until lightly charred and toasted. Makes 6 servings. Dessert is served in Villeroy & Boch’s “Flow” bowl.
3 cups filtered water1 cup sugar2 cups cantaloupe, diced, then pureed2 cups seedless watermelon, diced, then pureed1 cup packed fresh basil leaves2 tablespoons lemon juice9 quartered watermelon slices, grilled*, rind left onSmall basil leaves
In medium saucepan combine water and sugar. Cook and stir on medium heat until sugar has dissolved. Stir in pureed cantaloupe, watermelon, 1 cup basil leaves, and lemon juice. Let stand 30 minutes. Use slotted spoon to remove and discard basil leaves. Pour liquid into 3-quart rectangular baking dish. Freeze 2-1/2 hours. Use the tines of fork to scrape mixture into ice crystals; flatten down ice crystals. Place granité back in freezer another 30 minutes. Repeat process until mixture is light, fluffy, and can be scooped like ice cream, about 2-1/2 hours more. Scoop granité onto each grilled watermelon slice. Garnish with additional small basil leaves. Makes 9 (1-cup) servings. *For Grilled Watermelon, dry each slice of watermelon well. Spray each slice with light nonstick spray. Heat grill to very high heat and sear watermelon quickly on one side. Remove; allow to cool before serving granité on top.
