Outdoor Entertaining: Wake Up & Smell the Strawberries
Happy summer, all! After an unreasonably cold spring, we sure are due for some summer sunshine to warm our shoulders and brighten our moods. I love opening the door to a bright sunny morning inviting me to a walk through my garden with the promise of a new day’s surprises – the strawberries that ripened overnight, the cucumber that appeared like delicious summer magic; it really is the best part of the day. How about we make the most of it and plan an outdoor summer breakfast gathering using the bounty of freshness available right now, whether from your own backyard or a nearby market, to celebrate a summer morning with family and friends?
We’re still keeping our gatherings small, so just family or a couple of friends will make for a cozy morning celebration. Breakfast in a nook it will be, and décor is simple for breakfast because the morning offers its own lighting and color palette, so take advantage of the rising sun. If possible, set up your space in the east or southeast corner of your yard. This isn’t always possible or practical, but if it is, you’ll have the best sun exposure and view of nature’s morning pinks, yellows and oranges along with the morning dew’s glaze on the grass and flowers. It really would be nice to plan to do this often throughout the summer and fall, so consider creating a permanent breakfast nook in your yard. If you want to take it a step further, consider integrating your gardening into the breakfast nook now or in the future. If you’re able to grow small citrus trees or berries, try planting adjacent to your breakfast nook. This provides instant breakfast refreshment. Climbing plants can create cozy “walls” for your nook, too. Think about adding a small trellis for creeping vines. Then add small touches like stacking flowerpots as an ice bucket. Of course, maybe all this is a little ambitious, but a small investment of your time and energy can provide many lovely mornings to come.
Anyway, back to this breakfast for today, it’s time to set the table. If your group is small, use a small round bistro table. Maybe you could even try two small ones placed side by side (or a little social distanced). Now, if you have sufficient planters, try moving them in such a way as to create a path to your nook, and if your yard includes blooming shrubs, clip a few hydrangeas or magnolia blooms, or rescue a few fallen ones from the ground, and just float a few in a shallow bowl of water for a pretty centerpiece (or centerpieces). Consider tablecloths if your tables are less than pretty, but only if the breeze is light, and definitely use cloth napkins wrapped with pretty ribbon. Finally, use the good dishes – china and glassware. It makes guests feel special.
Now let’s talk menu. For a breakfast gathering, it is important to choose recipes that can be prepared ahead. Our two main recipes can be prepared the day before, so your morning prep is easy. We will offer both sweet and savory options. The sweet will come right from my exploding garden of strawberries just waiting to be picked. I’m happy to have two new and delicious recipes to use them. So first, along with coffee or tea, we will abandon the orange juice and instead serve a strawberry mimosa and then bake a strawberry French toast. Both will use our strawberry puree, so make a double batch. Just puree a couple of pints of berries and add some sugar and lime. For mimosas, add champagne to the puree and serve in pretty champagne flutes with garnish, of course. For our strawberry French toast, cook the puree for five minutes on a stovetop, then use it in the French toast recipe. You can make the French toast recipe up to 24 hours ahead and just bake when ready.
Our savory option can be prepared ahead as well. Mini spinach-herb quiches use our garden spinach and herbs and can be baked the night before, then reheated in the oven and garnished before serving. You can use the quiches for an appetizer and serve with mimosas, then save French toast for your breakfast entrée. With both the French toast and quiche made ahead, you’ll have plenty of time to enjoy the morning and cocktails with guests.
Finally, let’s serve a sweet and fruity dessert. This is so easy but so good. I call it Grapefruit Brulee. Halve a grapefruit and coat tops with brown sugar. Place in a preheated broiler on high for one to two minutes until sugar is crystallized and browned. Serve it warm with another strawberry mimosa or coffee. So simple.
What a spectacular beginning to a sunny summer morning. Now just sit and enjoy the sounds of the island awakening. With bellies full, you and your guests can prepare for a glorious summer day. The beach awaits you!
Strawberry Puree (double for use in mimosas and French toast)
Ingredients:
• 2 pints strawberries
• ¼ cup sugar (to taste)
• Juice of two limes
Instructions:
1. Slice the berries and put them in the blender. Squeeze the lime juice in and add the sugar.
2. Puree until smooth.
Strawberry Mimosa
Ingredients:
• Champagne
• Limes or strawberries for garnish
• Strawberry puree
Instructions:
1. Use 3 tablespoons of puree and add champagne.
2. Garnish with lime or strawberry
Strawberry French Toast
Ingredients:
• 1 cup cooked strawberry puree (cook for 5 minutes on stovetop)
• 1 French bread loaf, cut into 1½-inch cubes
• 8-ounce package 1/3-less-fat cream cheese, cut into 1-inch cubes
• 4 large eggs
• 2 cups half-and-half
• 1 teaspoon ground cinnamon
• 1 teaspoon vanilla extract
• ½ cup firmly packed brown sugar
• Toppings: maple syrup, whipped cream
Instructions:
1. Heat strawberry puree for 1 to 2 minutes stirring once.
2. Place half of bread cubes in bottom of a lightly greased 13- x 9-inch baking dish. Top with cream cheese cubes, and drizzle with puree. Top with remaining bread cubes.
3. Whisk together eggs and next 3 ingredients. Pour over bread mixture. Sprinkle with brown sugar. Cover tightly, and chill 8 to 24 hours.
4. Preheat oven to 325 degrees. Bake, covered, 20 minutes. Uncover and bake 10 to 15 minutes or until bread is golden brown and mixture is set. Serve with desired toppings.
Mini Spinach-Herbed Quiches
Makes 30 bite-sized quiches
Ingredients:
• 4 eggs
• 1½ cups heavy cream
• 1 cup frozen chopped spinach, thawed and drained
• ½ cup grated Parmesan
• 1½ cups grated Swiss cheese
• 2/3 cup bacon, cooked and finely chopped
• ¾ teaspoon salt
• 1 tablespoon fresh thyme leaves, finely chopped
• 2 pie crusts, store-bought or homemade
Instructions:
1. Preheat oven to 350 degrees.
2. Place eggs and cream in a large mixing bowl and whisk until well combined.
3. Add spinach, cheeses, bacon, salt and thyme; mix well.
4. Roll out pie crust to about ¼-inch thickness on a flat surface lightly dusted with flour.
5. With a circular cookie cutter (3-inch works best), cut out circles from the pie crust dough. To keep your cookie cutter from sticking to the pie crust dough, dip it occasionally in flour.
6. Cut a wedge from each circle to make it easier to insert in mini muffin pan.
7. Press each pie crust circle into the mini muffin pan and overlap the edges of the wedge you cut out. Press to seal.
8. Use a fork to flute the edges at the top.
9. Fill each mini pie with the quiche filling to just below the top of the pie crust.
10. Bake for 20-25 minutes.
11. Remove from oven and allow to cool slightly.
12. Garnish with a shaving of Parmesan and fresh thyme leaves. (If making the night before, heat in 300-degree oven for 10 minutes and garnish before serving.)
