Looking for a great summer dinner party menu? Look no further! We asked the TK chefs for their go-to summer recipes and a fresh and beautiful four-course dinner was the result.
Start with a refreshing Zucchini Granita from Chef Deb followerd by Chef Raj’s Peach Burrata Salad, Chef Daniel’s Kalbi Ribs and a dreamy, customizable Cheesecake Mousse from Chef Miranda to finish the evening.
Chef Deb: Zucchini Gazpacho Granita
Ingredients:
- 2 small zucchini, chopped
- 1 medium cucumber, chopped
- 2 roasted green chilies, peeled seeded and chopped, or 1 (4-ounce) can chopped green chilies
- 1 green bell pepper, seeded and chopped
- 1 large green tomato, cored and chopped
- 1/4 white or yellow onion, chopped
- 1/2 clove garlic, minced
- 1/4 cup cilantro
- 2 Tbsp. mint (personally, I like 3 times this amount, I’ll leave it up to your taste)
- 2-3 Tbsp. olive oil
- 3-4 Tbsp. white balsamic vinegar or white wine vinegar
- 1 cup cold water
- 1 tsp. honey
- salt and freshly ground pepper, to taste
Garnish:
- finely chopped zucchini, cucumber and radish
- thinly sliced red and yellow cherry tomatoes
- extra virgin olive oil, for drizzling
Place all gazpacho ingredients in a blender and blend for 3-4 minutes until absolutely smooth. Taste and adjust salt and pepper. Freeze mixture in a metal or glass container for at least 6 hours. After it has been in the freezer for 5 hours use a fork to scrape and stir the ice. Return the mixture to the freezer and repeat every 15 minutes until the mixture it light and fluffy.
To serve: Freeze small bowls or serving spoons. Spoon a small amount of the frozen gazpacho into the cold bowls or spoons and top with a little chopped vegetables and a drizzle of olive oil. Serve immediately! Note: This recipe can work as an amuse bouche (small taste) or you can make it a first course in slightly larger bowls.
Notes
- The more zucchini you use, the creamier it becomes
- If serving as a soup rather than a granita and the gazpacho is too thick, add more water. If it’s too thin, add more zucchini or cucumber, or both.
- Feel free to add a little avocado, or even 1/2 cup of buttermilk if you want a creamy gazpacho.
- If for any reason, you find your soup bitter (the skins on cucumbers can be bitter), a little honey will mellow it out.
Chef Raj: Peach & Burrata Salad
Serves 3-4
Ingredients
3-4 large ripe peaches
4oz burrata
handful basil leaves
handful mint leaves
fresh cracked black pepper
2 Tbsp olive oil or EVOO
honey or agave
ice bath
Instructions:
- Bring water to boil in a medium-large sized pot. Add peaches and blanch for about 30 seconds. Remove from boiling water and immediately transfer to an ice bath
- When cool to the touch, peel skins and pat dry. Remove the pit and cut into bite sized chunks (or wedges).
- In a large bowl, toss peaches with a pinch of salt and fresh cracked black pepper.
- Tear or chiffonade basil and mint leaves and add to peaches. Drizzle with 1 Tbsp olive oil and honey to taste and toss well.
- Transfer to a serving plate and place burrata in middle. Slice open burrata and drizzle with more oil and a small pinch of pepper.
- Serve immediately!
Chef Daniel: Kalbi Ribs
Why it works:
Rib meat is often barbequed or braised due to it’s tough connective tissue. Kalbi takes one steps to remedy this issue by cross cutting the meat against the grain. The cut is tough, and it is essential to marinate in a fresh juice that contains enzymes. These will help break down the tough proteins. These can be found in Asian Pear, pineapple, or kiwi.
Ingredients:
- Mesquite charcoal
- 3# Flaken cut rubs
Marinades
- Hawaiian
- 8 oz. soy sauce (Yasama or Aloha shoyu)
- 3.5 oz brown sugar
- 2 oz. mirin
- 2 Tbsp sesame oil
- 1 inch fresh grated ginger
- 6 green onion
- 3 cloves garlic
- 1 cup fresh pineapple, can use the core (juice won’t work)
- Korean BBQ Sauce
- 3.5 oz sugar
- 8 oz. soy sauce
- 1 diced onion
- 3 gloves garlic
- 1 inch fresh grated ginger
- 1 Asian pear or 2 kiwis Kiwi
- 2 Tbsp sesame oil
Instructions:
- Cross score meat.
- Mix the marinade in a large bag, and marinade meat for 12 – 48 hours.
- Start charcoal grill, keeping coals to one side. Get to at least 500 degrees.
- Oil grates (the sugars are going to stick)
- Place ribs on non coal side of grill, and watch for flare ups (this is why a gas grill would be difficult.)
- Flip at 4-5 minutes, and remove.
Plating Instructions
- You can make as a plate lunch or a lettuce wrap. Cut them off the bone, or leave them as a strip of three.
Chef Miranda: Cheesecake Mousse
The perfectly simple, no-bake dessert for summer. Can be prepped ahead and scaled up for entertaining!
Serves 4-6
Ingredients:
1 packet unflavored gelatin
2 Tbsp cold water
8 oz cream cheese
1 cup heavy cream
¼ cup powdered sugar (or your favorite alternative—I use beet sugar!)
1 tsp vanilla extract or vanilla bean paste
zest of one lemon
Method:
- Bloom the gelatin in cold water (add cold water to a bowl, stir in powdered gelatin. Let sit until water is absorbed).
- Add cream cheese to a bowl (or the bowl of a stand mixer) and whisk until soft and smooth. Add heavy cream, powdered sugar, vanilla, and lemon zest and whip until light and fluffy, gradually increasing speed so cream doesn’t splatter.
- Melt gelatin mixture in microwave until liquid (15-30 seconds).
- Pour into cream cheese mixture and mix to incorporate.
- Scoop or pipe into small jars or bowls and refrigerate until set, at least one hour. Cover with plastic wrap if preparing ahead of time.
- Mousse will keep well refrigerated for about 5 days.
Chef’s Tips:
- You can also use this mix as the base for an ice box cake! Simply layer with your favorite cookies (option to swirl in some jam, caramel, or chocolate ganache!) and refrigerate overnight.
- Top with fresh berries, peaches, chocolate shavings, or cookie crumbles!
- Optional Mix-Ins (add once cream is fluffy, just before adding gelatin): 1 Tbsp cocoa powder | 2 tsp instant espresso | 2 Tbsp berry coulis | 2 Tbsp lemon curd | ½ tsp cinnamon | 2 tsp freeze dried raspberry or strawberry powder | 2 Tbsp caramel
