Hi Everyone!
I’m taking you behind the scenes as I talk about hosting a keep it cool party for late summer!
The heat at the end of the summer can definitely put a damper on home entertaining; you may not want to slave for hours in the kitchen, and your guests may not want the typical "hot" party food, which is why I recommend throwing a "Keep it Cool" late summer party.
With awesome, chilly items such as
Edy's Slow Churned Yogurt Blends and
POM Wonderful juice,
your party is bound to be a "cool" hit!
I absolutely love this POMtiki Smash recipe-
it's delicious and a great addition to any hot summer day!
2 oz. POM Wonderful- 100% Pomegranate Juice
1 1/2 oz. Rum
1/2 oz. Orgeat or Almond Syrup
2 oz. Unsweetened Pineapple Juice
*Garnish with a pineapple wedge and mint sprig
Some of my favorite recipes for a late summer party from my latest book, Simple Stunning Parties at Home, are my Go-To Guacamole, Coconut Shrimp Ceviche, and Chocolate Abstracts (to decorate the delicious Edy's Slow Churned Yogurt Blends)
Go-To Guacamole
Serves 6
This is an instant homemade appetizer for any time. Serve it with a big bowl of good tortilla chips and Homemade Fresh Salsa or your favorite store-bought brand.
3 ripe Hass avocados
Juice of ½ lemon
Juice of 2 limes (1/4 cup)
2 tablespoons chopped green chilis (optional-use them if you like it spicy)
Salt and pepper
Peel and mash the avocados in a large mixing bowl. Squeeze the lemon juice over the avocados to keep it from browning. Stir in the lime juice and chilis, if you like (or serve the chilis on the side), and season with salt and pepper to finish.
Coconut Shrimp Ceviche
Makes 16 bite-sized “spoon” hors d’oeuvres or 4 appetizer portions
Traditional ceviche is made from raw seafood that is “cooked”
by the citric acid in lime and grapefruit juice.
I’ve suggested cooked shrimp for this recipe in case you’re pressed for time,
but you can use raw shrimp if you prefer.
I suggest canned grapefruit because any skin ruins the texture of the ceviche.
¾ pound shrimp, peeled, cooked, and chilled
½ cup lime juice
½ cup canned grapefruit sections, cut into quarters
¼ cup coconut milk
¼ cup finely diced picked jalapenos
2 tablespoon chopped fresh cilantro
Salt and pepper
Chop the shrimp into small pieces. In a bowl, combine shrimp, lime juice, and grapefruit. If using raw shrimp, marinate for 40 minutes before adding the rest of the ingredients. Add the coconut milk and jalapenos and toss together. Stir in 1 tablespoon of the cilantro. Allow the mixture to marinate for 30 minutes in the refrigerator, then season with salt and pepper. Serve on Chinese soup spoons or regular tablespoons, garnished with the remaining cilantro leaves.
Chocolate Abstracts
Serves 6-8
The chocolate “abstracts” look very impressive and are easy things to make.
After you melt the chocolate, let it cool a little before making the abstracts. A plastic funnel will help you pour the chocolate into the squeeze bottle without making a mess.
4 ounces semisweet or dark chocolate chips
2 pints vanilla or coffee ice cream
¼ cup amaretto
Line a baking sheet that will fit in your freezer with parchment or wax paper. Place the chocolate chips in a microwave-safe container and microwave on medium for 20 seconds. Stir and return to microwave for another 10 seconds. Chocolate burns easily, so check and stir every 10 seconds until fully melted.
Pour the melted chocolate into a squeeze bottle. Squeeze the chocolate over the parchment paper, making abstract shapes. Leave a bit of space between each shape, for easy removal. Place the tray in the freezer for about 2 hours. Once the chocolate is set, use a spatula to remove it from the parchment. Chocolate abstracts may be stored for several days in the freezer between sheets of parchment paper.
When you are ready to serve dessert, scoop the ice cream into a bowl. Top with one of the chocolate decorations. Serve immediately, splashing amaretto over the ice cream at the table.
Local dahlias were used to make the centerpieces in collapsible "Vazus." To check out vazus, visit 
