DRINKS PARTY!

 

It's been a minute since we have ALL gotten together!  Denise and Greg were the last to host at their home, and I'm so excited to gather together again casually with our friends.

My husband and I are up to bat at the next supper club and decided to just have a PARTY!

A pic from another time we hosted this group:

So we're going with a "Drinks Party" theme.  Each couple will bring a fun drink to share along with an appetizer, and we will fill in with several other appetizers and a dessert.  Should be a very very fun evening!

MENU:

HEMINGWAY DAIQUIRIS

MINI CRAB CAKES WITH MANGO SALSA

SMOKED FISH DIP WITH PITA CHIPS

AVOCADO SHRIMP SALSA WITH TORTILLA CHIPS

GREEK BRUSCHETTA

PEANUT BUTTER BLONDIES 

Leslie/Mark: 

HOT SPINACH PARMESAN DIP

MOSCOW MULE PUNCH

Wendy/Scott:

HAWAIIAN MEATBALLS

SUMMER SANDIA

Denise/Greg:

CHARCUTERIE CUPS

Rosé

HEMINGWAY DAIQUIRIS FOR A CROWD

These daiquiris are SO GOOD!  Named after Ernest Hemingway who like his drinks strong and like rum.  The cherry liqueur is the key - and does not taste like cherries!  It just adds some strength and cuts the sweetness of the limeade and juice.  It's a wonderful summer drink.

1 1/2 cups white rum
1/2 cup cherry liqueur (Luxardo)
24 oz limeade concentrate
2 cups grapefruit juice
2 TBSP lime juice (about 2 limes)
Cocktail cherry and/or lime wedge for garnish

Combine ingredients in a large pitcher, then stir gently until well incorporated. Pour the mixture into a glass full of ice, then garnish with a cocktail cherry and/or lime wheel. 

MINI CRAB CAKES WITH MANGO SALSA

My recipe made 19 crab cakes.

Picked up some fresh crab in Florida for this dish and it made all the difference!

Crab cakes:

1 large egg
1/3 cup good mayonnaise
1 TBSP Worcestershire sauce
1 tsp sriracha
1 lb. jumbo lump crab meat, picked over for shells
20 saltines, crushed

Mango Salsa:
1 lime
1 mango, peeled and finely chopped (I used good frozen mango - the ones at the grocery were not ripe)
1 Persian cucumber, cut into tiny pieces
1 small chile, seeded and finely chopped
Kosher salt

2 TBSP extra virgin olive oil, for sautéing

Drain and blot well with paper towels the crab meat making sure there is no shell.  

In medium bowl, whisk together egg, mayonnaise, Worcestershire sauce, and sriracha. 

Add crab and saltines and mix to combine; cover and refrigerate. 

Salsa directions:
Zest the lime, then add that and juice from lime into medium bowl. Add mango, cucumber, chile, and ¼ tsp salt, and toss to combine; cover and refrigerate. 

Once the crab mixture is well chilled, form crab mixture into ~20 1" thick cakes. 

Heat oil in large nonstick skillet on medium. Cook crab cakes in batches until browned, 4 to 6 minutes per

side.

 

Arrange mixed greens on platter, and place crab cakes on top. Fold avocado and basil into mango relish and spoon a dollop over each of the crab cakes.

SMOKED FISH DIP  (with pita chips)

2 lbs fresh fish (cod, grouper or your favorite white flaky fish - I used freshly caught grouper)
Extra virgin olive oil
1 TBSP Liquid Smoke

1 cup good mayo (like Hellman’s or Dukes)
1 container of Boursin cheese
8 oz cream cheese (I use 1/3 less fat)
1/2 cup chopped sweet onion (I use Vidalia)
1/4 cup chopped fresh chives
1/4 cup chopped fresh parsley
1 TBSP chopped fresh thyme
1 TBSP hot sauce (I use tabasco)
Freshly ground pepper and sea salt to taste

Season fish with salt, pepper and drizzle some olive oil over. Then drizzle the tablespoon or so of Liquid Smoke all over the fish.

Bake at 300 degrees until fully cooked and flaky (~ 25-35 minutes or so).
Cool fish, and then shred with two forks or with your hands (making sure there are no bones or skin).

Add fish to a food processor with all remaining ingredients and puree until fairly smooth. Add additional mayo if needed to get a spreadable consistency.

Serve with chips, crackers and/or fresh raw veggies. I also like to top each serving with a bit of hot sauce!

AVOCADO SHRIMP SALSA (with tortilla chips)

This dish was so yummy!  Made with Mayport, FL shrimp = THE BEST shrimp anywhere!

1 pound raw shrimp peeled and deveined
1/4 cup Old Bay seasoning
2 avocados, diced
2 Roma tomatoes, diced
1 small red onion, diced
1/2 cup cilantro, chopped
2 limes, juiced
1 garlic clove, minced
Salt and pepper to taste
Tortilla chips for serving

Bring a large pot of water and old bay seasoning to a boil over high heat. Lower the heat to a low, add the shrimp and cook, stirring occasionally for 2-3 minutes until the shrimp become bright pink and curl. Strain and transfer a bowl of ice water to immediately stop the cooking.

Drain and transfer the cooked shrimp to a cutting board, then chop into smaller pieces and place in a large mixing bowl. Chill until ready to make the salsa.

Add the avocados, tomatoes, red onions, cilantro, lime juice and garlic. Taste and adjust to taste by adding more salt and pepper, if desired. 

***If serving later, mix all but avocado and tomatoes and chill.  Then add the avocado and tomatoes just before serving.
Serve with tortilla chips.

GREEK BRUSCHETTA

Crostini:
2 baguettes, sliced
1/4 cup extra virgin olive oil
2 garlic cloves, crushed

Topping:

1/2 red onion, finely diced
1 English cucumber, diced
1 cup grape tomatoes, quartered

Sliced kalamata olives, optional
1/2 cup feta cheese, crumbled
1/2 cup hummus
1/2 cup tzatziki sauce
Parsley, for garnish, if desired

Vinaigrette

1/4 cup extra virgin olive oil
3 TBSP red wine vinegar
1 lemon, juiced and zested
Kosher salt, to taste
pepper, to taste

Preheat oven to 450 degrees F. Rub the baguette slices with the crushed garlic cloves. Brush slices with olive oil. Place on a cookie sheet. 

Bake 8-10 minutes or until lightly browned.  

***These can be made the day before and stored in an airtight container.

When ready to serve the bruschetta:
Combine the red onion, cucumber and tomatoes in a large bowl. Add feta, and then gently toss all until combined.

Put olive oil and red wine vinegar in a separate bowl. Add lemon zest and juice.  Season with salt and pepper. Whisk until combined.

Pour on top of the vegetables. Toss until combined.

Spread hummus then dollop a teaspoon of tzatziki sauce on top of the crostini. Then spoon the topping on top of the hummus and tzatziki. Garnish with parsley, if desired and serve.

PEANUT BUTTER BLONDIES

1 cup butter
1 1/3 cup smooth peanut butter
1 cup light brown sugar
1 cup granulated sugar
1 tsp vanilla extract
2 large eggs
2 1/2 cups all purpose flour
1 tsp baking powder
1/2 tsp salt

Preheat oven to 350 degrees F. Prepare a 9 x 13" baking pan by lightly greasing with butter or lining it with parchment paper. Mix together the butter, peanut butter and sugars.

Add the vanilla and eggs, mix until smooth. In a separate large bowl whisk together the flour, baking powder and salt.
Add the dry ingredients to the butter mix and combine, don’t over mix.

Spread the batter into the prepared baking dish. Bake for 30-35 minutes until the edges are lightly brown. Let blondies cool before cutting into squares.

SPINACH PARMESAN DIP
10 oz fresh spinach (or 9 oz. frozen spinach)
8 oz cream cheese room temperature
1/2 cup sour cream
1/3 cup mayo
1 cup Pecorino Romano or Parmigiano Reggiano freshly grated
3 garlic cloves
salt
fresh cracked pepper
1/3 cup shaved parmesan cheese optional, to top

For Spinach:

You can use fresh spinach or frozen spinach for this dip.
To use fresh spinach:
Preheat a large, deep cooking pan over medium-low heat and add some oil. Chop spinach while the pan is preheating and add it to the pan. Season with a pinch of salt and stir. Close the pan with a fitted lid and let it cook down completely. Make sure to stir from time to time. Once the spinach is cooked, transfer it onto a mesh strainer and let it cool down. When cooled enough, gently squeeze most liquids out.
If you plan to use frozen spinach, make sure to thaw it completely. Once thawed, squeeze out most of the liquid before adding spinach to the mixing bowl.

The Dip:

Preheat oven to 350° and lightly grease a baking dish that's about 2 quart in size.
Combine all the ingredients in a bowl and mix very well.
Spread the dip mixture in a baking dish and top it off with some shaved parmesan if desired.
Bake for about 20 minutes.
Before serving, you can leave the melted parmesan cheese on top or simply stir it into the hot dip.

MOSCOW MULE PUNCH

3 cups (24 oz.) vodka
¾ cup (6 oz.) fresh lime juice (4 to 6 limes)
¾ cup (6 oz.) ginger mint simple syrup* (see Chef’s Notes for recipe)
4 cups (32 oz.) ginger beer, chilled
Fresh mint, to garnish

Combine the vodka, lime juice, and simple syrup in a large pitcher or punch bowl. Cover and chill for at least 2 hours or overnight. Add the ginger beer just before serving. To serve, ladle into punch or lowball glasses filled with crushed ice.

Ginger-Mint Simple Syrup:

Combine ¾ cup light brown sugar, ¾ cup water, ½ cup peeled and chopped fresh ginger, and 4 sprigs of fresh mint in a medium saucepan. Bring to a simmer and stir to dissolve sugar. Remove pan from heat and cool completely. Strain out the ginger and mint and refrigerate the syrup in a covered container for up to 2 weeks. Makes ¾ cup.

HAWAIIAN MEATBALLS

3 lbs frozen meatballs

1 20 oz can pineapple chunks, drained

2 cups BBQ sauce

1/4 cup soy sauce

1/4 cup rice wine vinegar

1/4 cup brown sugar

1 TBSP fresh grated ginger

3 cloves garlic

2 TBSP chopped chives for garnish

Add to a crock pot the frozen meatballs and pineapple. In a bowl whisk together the BBQ sauce, soy sauce, rice wine vinegar and brown sugar. Add grated ginger and garlic.  Pour sauce over meatballs and stir.  Put lid on; set to high and cook 2-3 hours or Low for 5-6 hours. 

A few pics from a fun evening:

A DRINK from the DRINKS PARTY:

The girls:

Ice Breaker game:

Our newest supper club member: HOWARD!

The gents:

Such a fun night with our friends!  The food was great, the drinks were delicious and conversation fun!  Already looking forward to the next get-together!

SCOTT AND WENDY HOST NEXT IN AUGUST!!!