WRITTEN BY Tamberlyn Dobrowski
PHOTOGRAPHY BY Taylor Mathis
Combine a beautiful garden setting, great friends, scrumptious appetizers and refreshing drinks and you have the perfect summer party. I enjoy hosting last-minute gatherings with friends. These recipes are cool, crisp and delicious—not to mention beautiful, too. Add a few fun cocktails, gather your favorite wines and, voila, you’ve created a fun late-afternoon get-together.
[schema type=”recipe” name=”Melon Soup ” author=”Recipe from Emeril Lagasse” image=”https://mleeappdvfnn.i.optimole.com/6H8vHgg-m5MY4cyw/w:auto/h:auto/q:75/https://peachythemagazine.com/peachy/wp-content/uploads/2014/06/tasteofsummer02.jpg” ingrt_1=”1 ripe honeydew melon (about 3 pounds), cut into pieces” ingrt_2=”1/2 cup chopped mint” ingrt_3=”3 tablespoons melon liqueur, Midori” ingrt_4=”2 tablespoons fresh lime juice (or more if desired)” ingrt_5=”2 tablespoons sugar” ingrt_6=”1 cup cantaloupe balls” ingrt_7=”Crème fraiche” instructions=”In a blender or processor, in two batches, place honeydew melon, mint, Midori, lime juice and sugar. Blend well. Taste and add more lime juice if desired. Place in pitcher and chill well. Make cantaloupe balls and macerate in the remaining ½ tablespoon of Midori. To serve, ladle soup into shallow bowl. Garnish with crème fraiche, melon balls and chopped mint. When serving I also like to make breadsticks wrapped with prosciutto. It is a great accompaniment to the soup.” ] [schema type=”recipe” name=”Ricotta and Goat Cheese with Lemon and Herbs” image=”https://mleeappdvfnn.i.optimole.com/6H8vHgg-Qo_hSQaa/w:auto/h:auto/q:75/https://peachythemagazine.com/peachy/wp-content/uploads/2014/06/tasteofsummer03.jpg” ingrt_1=”2 tablespoons olive oil” ingrt_2=”4 ounces goat cheese” ingrt_3=”1/4 cup whole ricotta cheese” ingrt_4=”1 tablespoon chopped basil or thyme” ingrt_5=”2 teaspoons lemon zest” ingrt_6=”Salt and pepper” instructions=”Stir goat cheese, ricotta, basil or thyme, zest and olive oil in bowl. Season with salt and pepper. Place in serving dish, drizzle with olive oil and top with herbs and serve. ” ] [schema type=”recipe” name=”Mozzarella, Pesto and Arugula Crostini” image=”https://mleeappdvfnn.i.optimole.com/6H8vHgg-mumQL_4d/w:auto/h:auto/q:75/https://peachythemagazine.com/peachy/wp-content/uploads/2014/06/tasteofsummer04.jpg” ingrt_1=”Mozzarella” ingrt_2=”Homemade or store bought pesto” ingrt_3=”Arugula” ingrt_4=”Shaved Parmesan” ingrt_5=”Pepper” instructions=”Place mozzarella slices on toast, drizzle with pesto. Top with arugula and parmesan cheese. Serve. ” ] [schema type=”recipe” name=”Goat Cheese, Fig Preserves and Apple Crostini” image=”https://mleeappdvfnn.i.optimole.com/6H8vHgg-bR3LgDdD/w:auto/h:auto/q:75/https://peachythemagazine.com/peachy/wp-content/uploads/2014/06/tasteofsummer05.jpg” instructions=”Spread goat cheese on crostini and top with a teaspoon of fig preserves. Place a very thin slice of Granny Smith apple. Drizzle with honey and sprinkle with toasted walnuts. You can lightly heat this in the oven with goat cheese and fig preserves then top with other ingredients. I typically serve room temperature. To keep apples from browning place in 1 cup water with 1 tablespoon lemon juice. When assembling crostini, drain and pat dry. For crostini: Slice baguette thinly and brush with olive oil. Lightly salt and pepper. Bake at 375 degrees for 8 to 10 minutes. Cool completely and store in airtight container. Can be made ahead.” ]
STELLENBOSCH, SOUTH AFRICA
PROVENCE SAINT TROPEZ, FRANCE