Easy Summer Recipes and Beautiful Table Settings

by Marybeth Gregg


Tips for Beautiful (and Easy) Summer Table Settings

Summer means that the sky is the limit! We are usually less restricted in summer and can swim in our new-found freedom - which also is a wonderful time to use your imagination...

Sea Themes

Use thin, white sea stars (starfish) which are inexpensive and can be placed at each place setting or in a grouping in the center of the table with other seashells and some small votives. If you can get some clean sand, mound it in the middle of your table and place the shells and candles in it. If you don't want to clean up the sand, fill a fish bowl with sand and add seashells and a large candle in the middle.

A Splash of Yellow

Use fresh corn, with the husks pulled back slightly to expose the corn on one side, and sunflowers in short vases. Be sure to spray the corn with water so they don't dry out. This way you can cook the corn for your next meal. Add some lemons and you are set with a bright, summer table.

Red and White

For a red and white theme, as tomatoes start to show up more and more, place them in mounds with small white eggplants in a large flat basket, use white plates and red napkins, and red and white Gerbera Daises.

Add Some Blue

Want more colors? Add blue, of course- with blue irises, and I love to get remnant pieces of denim at the fabric store. Since I don't sew, I just fold in the edges and iron a seam, and throw this as a large square on the table.

And remember to add small American flags - for Flag Day or anytime. I think it is an outstanding addition to the table.
So you can see the trend here- use fresh vegetables and flowers, add some natural components such as seashells, fill small clay flowerpots with ivy or ferns - you can start with these ideas and expand on them with your imagination.

As I have mentioned before, experiment, get creative and lighten things up for this new season.

_____________________________________________________________________

Organizing and Preparation- Tips for Stress-less Meals

When the weather is warm, we especially want to cut back and have less stress in cooking. The program that I recently completed IN New YOrk City focuses on classic French techniques, and it is amazing how differently I am thinking about food after this. There is great emphasis on taking time to organize, (mis en place), to dice correctly (so that everything is the same size and cooks evenly), and to use as much as possible and not waste (saving leek and onion and celery scraps to put in a wonderful stock).

Although I have taken many, many food courses over the years, this course has been a great eye opener in terms of following very practical techniques - not because it is so "French" but because there are very real reasons for using the correct methods. They same time in the end. For example - back to mis en place: it's not about throwing around a French word (MEEZ ahn plahs) but it means to have all your ingredients measured, cut, peeled, sliced, grated, etc. before you start cooking. Mixing bowls, pans, tools and equipment are set out. Why? So that you can prepare meals much more quickly and effortlessly.

Think about when you are making a dinner and you get to the fifth line of the instructions and find out you don't have any flour or butter in the house. How many times have we all done that? So you scrap the dinner, eat out, stop and call a neighbor or run to the store. Doing it before hand eliminates a lot of the stress.

A simple concept with big payoffs - use small ramekins for measuring chopped onions, garlic, etc., and have the cups lined up so you can just throw in the ingredients when needed. Try it - you will be so happy how much more quickly it takes to get your meals on the table so you can enjoy the warm weather more.
_____________________________________________________________________

Delicious Summer Dessert Recipe: Enjoy This NO-Bake Easy Dessert!

In thinking about what recipes to publish this month, raspberries are just coming into season. If you are lucky enough to live near a place to pick your own, grab a friend or family member and go to it. (In New Jersey for example, go to www.pickyourown,org ) to find farms. In other state, just do a Google search and you'll find lots to pick from.)

You can use raspberries or blueberries in one of my all-time favorite recipes:

Fresh Raspberry Cheesecake 'Martini' Parfaits

Sent to me from one of my girlfriends many years ago, this parfait is quick, easy, festive and delicious. You can also make this in a 'light' version as noted in the ingredients.

¼ cup Riccota cheese, regular or light
¼ cup cream cheese, regular or light - softened
2 tablespoons sugar or 1 ½ tablespoons Splenda
¼ teaspoon real vanilla
1 ½ cups fresh raspberries
2 tablespoons all fruit raspberry preserves (no sugar added or regular), slightly melted but not hot
About 10 vanilla wafer or chocolate cookie crumbs
Whipped cream or frozen whipped topping
Mint sprigs for garnish if desired.

Process or blend Ricotta, cream cheese, vanilla and sugar until smooth. Set aside.

Gently combine raspberries and preserves. Using martini glasses, spoon about ¼ cup of this mixture into a the glass, layer about 2 tablespoons of cheese mix on top. Add about 1 tablespoon of cookie crumbs next, then more cheese mix. Finish with more raspberry mix. Chill at least 2 hours, covered, before serving, and top with whipped cream. Finish with a mint sprig if desired.

Do-Ahead Tips:
* Can be made up to 1 day in advance. If making ahead, be sure to cover each glass well with plastic wrap and add whipped cream just before serving.

About the Author
Marybeth Gregg, owner of 'Girlfriends In the Kitchen' and 'Cook With Confidence Cooking Schools', has been cooking, entertaining and giving cooking advice for almost 20 years, is well-known for her wonderful cuisine, great parties and started her successful cooking school several years ago. She has been featured in several newspapers, is currently working on cookbook, and a dvd series of cooking lessons. You can visit her at www.girlfriendsinthekitchen.com