Frozen Poolside Treats
When the temperature rises outdoors, the time is right for poolside entertaining. The warm weather beckons all to enjoy the fresh air while socializing with family and friends, but short of heading to the pool, how can one cool down when things heat up?
The answer is to provide a variety of frosty libations and edibles. Of course, an ice-laden drink or frozen treat is always a welcome respite from sultry days and nights, but make your event truly memorable by transforming such mundane offerings into extraordinary delights. Add a twist of the unexpected by using unusual ingredients or offering unique toppings and flavors.
To keep chilled and frozen items at their ideal temperatures, keep them refrigerated or on ice until ready to serve, waiting to bring them out at the last possible moment. If you would like to display your creations before serving, nestle a single large bowl or individual portions of chilled soup or salad in a larger vessel filled with ice. Double-walled thermal beverage glasses will help keep frozen beverages cold for longer periods than regular plastic tumblers can.
Give your guests a chilly reception, and everyone will enjoy remaining cool and collected during summertime gatherings.
Frozen Hot Chocolate
3 tablespoons superfine granulated sugar (or baking sugar)
1 envelope (2 to 3 tablespoons) hot cocoa mix
2 tablespoons unsalted butter
⅓ cup each semi-sweet chocolate chips and milk chocolate chips
1 can (12 fluid ounces) evaporated milk, divided
4 cups ice cubes
Whipped cream
Place sugar, cocoa mix and butter in top of double boiler that is set over gently boiling water. Stir frequently until melted and smooth paste forms. Add chips; stir. When chips begin to melt, slowly stir in ½-cup evaporated milk. Stir until smooth and velvety. Cool to room temperature. Place chocolate mixture, remaining evaporated milk and ice in blender (in batches, if necessary); cover. Blend until smooth. Pour into individual glasses or bowls. Top each serving with a dollop of whipped cream. Sprinkle with additional chopped chips, if desired. Serve with a straw and/or spoon. Makes 4 servings.
Nectarine-Cantaloupe Soup
6 nectarines, washed, unpeeled, pitted and sliced
¼ cup water
¼ cup lemon juice
¼ cup honey
1 teaspoon vanilla extract
½ teaspoon cinnamon
Dash nutmeg
1 cup freshly-squeezed orange juice (may need to add more orange juice before serving)
3 cups peeled, diced cantaloupe
¼ cup fresh blueberries
Mint sprigs
In a saucepan, combine nectarines, water, lemon juice, honey, vanilla, cinnamon and nutmeg. Heat to boiling; reduce heat and simmer 10 minutes. Remove from heat; cool slightly. Purée in a blender or food processor; transfer to a large bowl. Add orange juice and cantaloupe to blender and process; add to bowl with nectarine mixture and stir to combine. Cover and chill thoroughly. Serve soup in chilled bowls; garnish with blueberries and mint sprigs. If soup becomes too thick during chilling, add more orange juice. Serves 8.
Chilled Shrimp Salad
1 8-ounce package frozen shrimp, thawed and peeled
¼ cup Italian or Caesar dressing
⅓ head red or green leaf lettuce, cleaned
1 - 2 ounces goat cheese, crumbled
½ cup grape tomatoes, cut in half
1½ tablespoons sunflower seeds
½ cucumber, sliced
Combine shrimp and 2 tablespoons salad dressing. Cover and refrigerate for up to 30 minutes. Sauté for 2 minutes or place on skewers and grill for 1 - 2 minutes per side. Chill immediately so the shrimp does not continue to cook. Arrange lettuce on two plates, add remaining ingredients, then place shrimp on top. Drizzle desired amount of dressing on top. Serves 2.
Gazpacho Shots
1 seedless cucumber, peeled and cut in small pieces
4 tomatoes, cored and cut into quarters
32 ounces tomato juice
12 ounces tomato-based vegetable juice
2 ounces sherry vinegar
6 ounces extra-virgin olive oil
Sea salt to taste
Freshly-ground pepper to taste
Tabasco sauce to taste
Place cucumber, tomatoes, tomato juice and vegetable juice in a food processor. Purée on high speed for 2 minutes. Strain juice into a bowl. Discard pulp. Add sherry vinegar to strained juice. Whisk in olive oil. Season to taste with salt, pepper and Tabasco. Chill thoroughly, then pour into small shot glasses. Makes approximately 70 shots.
Endless Summer Mango Smoothie
¾ cup mango sorbet
4 tablespoons pineapple juice
1 tablespoon soymilk creamer
Combine ingredients in a blender until thoroughly mixed and smooth. Pour into a glass and enjoy. Makes 1 serving.
Golden Pineapple Rum Ice Cream Sauce
1 8-ounce can crushed pineapple in its own juice, undrained
⅓ cup apricot jam
⅓ cup barbecue sauce
¼ cup rum or 1 teaspoon rum extract
2 teaspoons fresh ginger, peeled and grated
In a blender or food processor, combine pineapple and juice, jam, barbecue sauce, rum and ginger. Cover and process until very smooth.Pour sauce into microwave-safe bowl. Cover and microwave 2 minutes until sauce is hot and flavors are blended. Or, heat sauce 5 minutes in saucepan.Serve sauce over ice cream. Makes about 1¾ cups.
Alternate serving tip: Chill sauce and use it to layer with pound cake and fruit in trifle.
Article originally written by Denise Bates Enos for Pool & Spa Living magazine.