Warm days and lazy weekends call for hosting outdoor parties! Today’s post gives an outline and menu for an outdoor seafood party….complete with dessert! Drawing inspiration from a 1956 New England Cookbook (see source at end of post) this party will sure to be a hit whether you live on the east coast or the midwest!
Lets start with the menu – all recipes/ideas follow menu outline:
When the Autumn season rolls around, I am all about making pies. Huge pies overflowing with fruits, spices, and lots of sugar. But during the summer months, I prefer to create smaller, more delicate pies. I am not quite sure of the reason, but there it is nonetheless. I try to find fruits that are in season and make only one or two small pies at a time. This is not only affordable, it is also a time saver, as I make a large amount of pie curst once and then freeze it in small batches.
So whether I want a little pie for myself, for a party, or simply to drop off to a friend, these small creations are the way to go!
Some of the best recipes I have, comes from the Better Homes and Garden Pies and Cakes Cookbook from 1966. The recipes range from normal fruit pies to cold and tasty creations in a variety of crusts. I have the two pages below for you to peruse and try out as your wish! I really like the cherry pie recipes myself! 🙂
Strawberries are, hands down, my most favorite fruit. I have always loved them and am fairly certain, I always will! 🙂
As a rule, I have never been a “cake” person, preferring instead fruit pies, shortcake, or biscuits. The lovely thing about strawberries, is that that little fruit goes great with all of the above mentioned desserts. As a young child, I would always ask for something with this little fruit for my birthday dessert. Add a huge dollop of whipped cream, and well, I was in heaven!
And with strawberry season just beginning to start, I thought I would share some strawberry recipes.
However, my most absolute, positively-favorite way to eat strawberries, is in strawberry soup! Smooth, cold, creamy, sweet…. and simply delightful!
2 cups vanilla yogurt/ or buttermilk
1/2 cup orange juice
2 pounds fresh strawberries, halved (8 cups)
1/2 cup sugar
Additional vanilla yogurt and fresh mint leaves, optional
In a blender, combine the yogurt, orange juice, strawberries and sugar in batches; cover and process until blended. Refrigerate for at least 2 hours. Garnish with additional yogurt and mint leaves if desired. Yield: 6 servings.
So enjoy spring’s most favorite fruit…I know I will!
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