Outdoor Entertaining: Host a No-Shower Happy Hour!
Where does the time go? It’s hard to believe we are welcoming August already, and if you’ve been waiting for the right time to conquer some Summer 2023 entertaining, now is the time.
When it comes to hosting gatherings, the pressure of the elaborate preparations and guests dressed in their summer best can often seem daunting, so let’s take the pressure off. After all, August’s lazy hazy days call for something much more casual. Everyone loves a laid-back gathering where we can unwind, socialize, and leave the formalities behind. So, after a sunny day on the beach, invite guests to bring their beach chairs and their sandy feet over for an authentic Jersey Shore “no-shower happy hour.” It’s an opportunity to extend the summer afternoon fun and to share some fuss-free food and drink with friends.
We certainly need to create a cozy ambience for this gathering with comfortable seating options, so why not ask guests to bring their beach chairs along? Think of it like a continuation of the beach circle, but please provide some shade. Whether you have a cabana, an awning or a few large umbrellas, guests might be ready for a reprieve from the sun. Of course, music is key, so prepare a summer playlist that includes all those songs that scream summer to you.
Speaking of juices, guests will be thirsty, so offer a variety of drinks – a mix of alcoholic and nonalcoholic options. Stock up on beer, wine (at least have a Pino Noir, a Rosé, and a Chardonnay), and seltzers. Friends will most certainly ask what they can bring. I like suggesting they bring a drink of choice. You’ll get a nice selection of wines and beers, for sure. Create a small bar area where guests can help themselves and offer one or two signature drinks. I’ll go with a Cucumber Vodka Fizz and the ever-popular Orange Crush. You’ll need lots of cucumbers and oranges. If you have garden cucumbers, you should be seeing quite a harvest by now, so take advantage. Each Orange Crush requires at least two oranges, so stock up at the grocery store. These require a little preparation, but so long as you’ve squeezed the oranges, sliced the limes and cucumbers, and have a bowl of mint sprigs ready to go ahead of time, mixing the drinks will be easy.
Certainly, you’ll need some apps and finger foods to go with the cocktails. With the garden basil flourishing, this is a good time to whip up a batch of pesto, and it is so easy to make ahead. Pesto spread on small crusty baguette slices and topped with a little fresh mozzarella is an easy self-serve appetizer if you just display all the ingredients on a pretty tray. Two dips would also be nice. One of my favorites is shrimp dip, made with cream cheese, lemon juice, mayonnaise, and a few tablespoons of fresh chives from the garden, and another is a spinach artichoke dip. For those needing a bit more sustenance, how about some burger sliders and mini pigs-in-a-blanket with all the fixings served on a nicely arranged board?
Seems I see new versions of charcuterie boards everywhere lately, so why not this? Mini burgers and slider rolls, along with little hot dogs rolled in crescent dough, can be arranged with shredded lettuce, onions, pickles, condiments, small cheese slices and avocado on a board. This may require a shortened day at the beach for you so you have time to fire up the grill and cook these just before guests arrive, but much of the board can be prepared an hour prior to guest arrival. Not only will it look impressive, but again, this makes it easy for guests to serve themselves. I bet the mini hot dogs are the first to go.
No way to tell how long your guests will linger, but if the sun sets and you still have company, consider lighting the fire pit, or the grill if you don’t have a fire pit, and bring out a yummy creative take on s’mores. These will most definitely be a hit for kids and adults who want to be kids for a moment. I’ll use waffle ice cream cones and fill them with mini marshmallows and chocolate squares or mini Reese’s Peanut Butter Cups, then wrap the whole thing in foil and, using tongs, hold over the fire for a few minutes until all is melted and gooey. Unwrap and take a bite. Best of all with this s’mores idea, hands stay clean (mostly). If you want to kick it up a notch, provide more add-ins like strawberries, bananas, pineapple chunks and caramel sauce – or use your imagination.
There you go. I hope you enjoy this so much that you’ll consider making it a monthly or weekly event, allowing you to relax and connect with friends without the typical party pressure. By setting a casual tone, creating a cozy ambience, and encouraging casual conversation, you'll create an enjoyable and stress-free gathering that allows your guests to unwind, and make memories. Cheers to mastering the No-Shower Happy Hour!
Cucumber Vodka Fizz
Ingredients:
4 slices of cucumber and more for garnish
Several mint leaves to taste
Juice of 1 lime divided and more for serving
1½-ounce shot of vodka per glass
Sparkling water or seltzer
Instructions:
Fill a glass with ice. Place a few cucumber slices in the glass along with a few leaves of mint.
Squeeze the juice of half a lime in each glass. Add the vodka, then top with the sparkling water.
Garnish with cucumber and lime.
Orange crush
Ingredients:
4 oranges (to yield about 1 cup fresh juice)
4 ounces orange-flavored vodka
2 ounces triple sec or other orange-flavored liqueur
Lemon-lime or orange soda
Orange slices, for garnish
Instructions:
Cut the oranges in half. Juice the oranges to yield about 1 cup of orange juice. Strain the juice to remove any pulp, if you like. Add cubed or crushed ice to two pint glasses. Divide the vodka, triple sec, and orange juice evenly between the glasses. Top each drink with a splash of lemon-lime orange soda. Tuck an orange slice into each glass, if you like.
Hot Shrimp Dip
(double batch)
Ingredients:
2 8-ounce packages cream cheese, softened
4 tablespoons mayonnaise
2 tablespoons lemon juice
2 tablespoons of fresh or dried chives
2 5-ounce cans of tiny shrimp
Snaps pretzels or crackers for dipping (The Snaps pretzels are best with this if you can find them.)
Instructions:
Cream together softened cream cheese, mayonnaise and lemon juice fold in chives, fold in shrimp. Transfer to small crock. Bake at 350 degrees for 20 minutes or until hot and bubbly.
Serve with pretzels or crackers.
Spinach Artichoke Dip
Ingredients:
8 ounces cream cheese, at room temperature
½ cup sour cream
¼ cup mayonnaise
1 clove garlic, grated
1 10-ounce box frozen leaf spinach, thawed, drained, squeezed dry and coarsely chopped
½ cup shredded mozzarella
¾ cup freshly grated Parmesan
1 14-ounce can artichoke hearts, drained well and coarsely chopped
Kosher salt and freshly ground black pepper
Crackers for serving
Instructions:
Position a rack in the upper third of the oven and preheat to 350 degrees. Spray a 1-quart baking dish with nonstick cooking spray. Put the cream cheese, sour cream, mayonnaise and garlic in a large bowl. Mix vigorously until combined and smooth. Add the spinach to the cream cheese mixture, breaking it up as you add it. Add the artichokes, mozzarella and half-cup of the Parmesan, mixing to combine. Season with salt and pepper. Transfer the mixture to the prepared baking dish and top with the remaining quarter-cup Parmesan. Bake until the dip begins to bubble, 20 to 25 minutes. Turn the oven to broil and continue to cook, keeping an eye on it so it doesn’t burn, until the top is golden brown, about 5 minutes. Serve warm with crackers.
Easy Pesto
Ingredients:
1 cup fresh basil leaves
3 cloves garlic, peeled
3 tablespoons pine nuts
1/3 cup freshly grated Parmesan
Kosher salt and freshly ground black pepper
1/3 cup olive oil
Sliced baguettes for serving
Mozzarella slices for topping
Instructions:
Combine basil, garlic, pine nuts and Parmesan in the bowl of a food processor. Season with salt and pepper, to taste. With the motor running, add olive oil in a slow stream until emulsified; set aside. Store in an airtight container in the refrigerator for up to 1 week.
