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What's on the menu for the quintessential summer solstice
bash? Culinary pundits say it's a mix of old-fashioned favourites
and sophisticated goodies with global fare. Everything from
grandma's recipe for Hello Dollies on the dessert table to ice cream
floats spiked with Jack Daniels will get the evening rolling. And
ceviche has replaced sushi as the hors d'oeurve du jour. What
follows is a guide to the perfect summer bash now from drink to
décor…
The grill - as every diet conscious person knows,
carbohydrates are out and protien is in. Barbara Stuart-Peterson,
owner of Stuart+Saladino Catering in Toronto, says "that means hunks
of red meat - everything from the rib-eye steaks to lamb kebabs and
ribs - are flying off the grill. (Remember though, to keep at least
one third of the menu vegetarian) My Mom even cooks apple pie on the
barbecue." Stuart-Peterson says ceviche, a spanish technique that
involves cooking morsels of fish (halibut, scallops, etc.) in a
marinade of various vinegars, oils and herbs, has bumped sushi off
it's pedestal. On the salad front, slaws made of red cabbage,
celery, fennel and Chinese greens are a New Age alternative to an
old favourite. And update the Caesar salad by setting up a salad
bar, where the guests can add their own toppings such as grilled
shrimp, pieces of chicken and fresh fruit.
Desserts - fresh
fruit, homegrown or imported, is the mainstay of dessert trolleys
this summer. Stuart-Peterson is a fan of fruit skewers, served with
a strawberry coulis (a thick puree or sauce). "It's easy. It's
delicious. Remember that when you are entertaining, you don't have
to reinvent the wheel each time." She says that another huge hit is
the fondue -
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the decadence meter turned
up a but with Grande Marnier and white chocolate or Frangelico and
caramel, serviced with an assortment of fruit. Homemade sweets are
also the rage, from Hello Dollies to gooey fudge brownies and butter
tarts.
Décor - nothing too fancy or too ornate is required. A
potted ivy, peonies from the garden, a bowl of fresh tomatoes or
peppers - any would make a great centerpiece. Table coverings can be
created with a yard of exuberant fabric bought off a bolt or a rag
rug, or an indian print bed sheet. The cardinal rule in table
setting this summer? There are no rules.
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