ARE YOU READY FOR YOUR SOLSTICE PARTY?
We are approaching the Summer Solstice, this coming Sunday, June 21. At hope & grace Wines, we can’t think of a better way of celebrating the day that gets the longest amount of sunlight with a little elegant outdoor dining. Regardless of how much space you have in your backyard, there many ways to enjoy some al fresco dining.
- Natural candlelight always glams up your parties, so grab a variety of sizes and colors.
- Place strategically around the space, so as to eliminate any unnecessary big lights. LED light strands are readily available at many stores (ex: Pier One Imports) and come in great shapes and figures (and don’t require electricity)! Dress up a tree, an umbrella or piece of patio furniture to add some fun, whimsy to the experience.
- If you are lucky enough to have a flower garden, raid it for the most colorful, beautiful stems, and don’t worry about matching vases. You can always make a trip to the local Farmer’s Market (www.localharvest.org for a listing in your town) where not only a stunning bouquet is most likely to be found, but you can always discover some local flavors to enhance your party.
- Choose your favorite playlist to keep everyone energetic and upbeat. Use a current poppy blend or stick with a classic Frank and Dean. If you don’t have speakers, place your smartphone into an empty, dry wine glass. You’ll be amazed at the sound!
OK, HERE’S THE PLAN….
Pop a few bottles of 2013 hope & grace Pinot Gris into the fridge a few hours before your party. You’ll enjoy aromas of apple, honey and fresh melon, with hints of lime zest and pepper. It’s a great balance of citrus, apple and minerality. Enjoy glasses of this crisp Pinot Gris with a simple Scallop, Mango & Avocado Salad (recipe below).
And, when the sun finally does set, enjoy the rest of your evening under the stars!
Scallop, Mango and Avocado Salad
Serves 4
(from Williams Sonoma Cookbook)
Chile Lime Vinaigrette
½ jalapeno chile, seeded and minced
Juice of 2 limes
¼ c olive oil
Coarse salt and freshly ground pepper
1 mango
1 avocado, pitted, peeled and cut into ½” cubes
Juice of ½ lime
2 T unsalted butter, melted
12 sea scallops
Coarse salt and freshly ground pepper
6 c mixed salad greens
2 green onions, including tender green tops, sliced on the diagonal
- To make the vinaigrette, in a small bowl, combine the jalapeno and lime juice. Whisk in the olive oil. Season with ½ t salt and pepper to taste. Set aside until serving. The vinaigrette can be made up to 2 hours in advance.
- Stand mango on one of it’s narrow sides on a cutting board. Using a sharp knife, cut slightly off center, slicing all of the flesh from one side of the pit in a single piece. Repeat with the other side. Hold 1 section, flesh side up, in your hand. With the tip of the knife, score the flesh lengthwise, then crosswise, forming ½ inch cubes and taking care not to cut the peel. Press against the center of the peel to force the cubes upward, then run the knife against the base of the cubes to free them, allowing them to drop in a nonreactive bowl. Repeat with the remaining section. Add the avocado and lime juice to the mango cubes and toss together. Set aside.
- Preheat the broiler (grill). Line a rimmed baking sheet with aluminum foil. Put the melted butter in a shallow bowl. Add the scallops and turn to coat lightly. Arrange the scallops on the baking sheet, spacing them evenly. Season with salt and pepper. Slip the scallops under the broiler about 6” from the heat source and broil until golden on top, about 1 ½ minutes. Turn the scallops over and broil until the tops are golden and centers are nearly translucent. Remove from the broiler.
- In a bowl, toss the salad greens with ½ of the vinaigrette and divide among chilled individual plates. Divide the mango and avocado cubes evenly among the plates. Place 3 scallops on each salad. Add any juices from the scallops to the remaining vinaigrette, stir to mix, and then drizzle the vinaigrette on and around the scallops. Garnish the salad plates with green onions and serve at once.
