We recently hosted a long-overdue dinner with friends we hadn’t seen in a while, gathering on our patio for a relaxed summer evening. Instead of the usual barbecue, I created a menu focused on fresh seasonal fruits and vegetables celebrating summer and all its bounty.
We started with my signature Small Bites, a sweet and savoury tapas board featuring green grapes, Bing cherries, peaches, and Ramps Escabeche. I made the ramps earlier this summer when ramps were readily available at my greengrocer. I was looking forward to an opportunity to serve them at a get together with friends and this dinner party was the perfect occasion as the tapas board I created had both sweet and savory elements.
Small Bites
Appetizer
For the Appetizer, I served a chilled fruit and vegetable gazpacho, poured at the table for a touch of flair. This is a very special, but simple dish and I loved the flavors.
Main Course
The Main Course featured seared scallops with sautéed Granny Smith apples, paired with mini corn bread muffins as a Side Dish. This seems an impossible combination, but trust me, once you have tried it, you will make it over and over again.
I served the scallops with mini corn bread muffins, one of my Side Dishes. The sweetness of the muffins complimented the savory and citrus of the seared scallops.
Dessert
To finish, our Dessert was a parfait of whipped cream, custard, and Bing cherries, both “drunk” and sober.
It was great to spend time together after such a long break—sharing a meal and laughter with good friends is always a treat. I’m looking forward to for our next gathering.
