happy friday, gang! i hope everyone had a fantastic fourth of july. funny story. at least my family thinks it’s funny and they’ll never let me live this one down. but long story short, guess who had the wrong date for the fourth of july barbecue and fireworks at the georgia club? guess who decided not to read the email copy about the festivities? guess who made the reservations but didn’t check the date? yep, yours truly had it firmly fixed in her head the holiday cookout commenced on the 4th. logical right? wrong! so around 5pm on the 4th we were scrambling for dinner options. ‘cuz the georgia club kindly let their staff have the evening off due to the shindig being held on july 3rd and all. options? fire up the grill? or find an open restaurant? what about fireworks? first things first. dinner is the priority. we’ll worry about the rest of the evening later. much later. to our delight and amazement, we discovered our local sushi and hibachi restaurant was open! so the djalali’s enjoyed lobster, filet mignon and fried rice instead of hotdogs, hamburgers, and chips. ha! i may have had a sake (or two) plus a beer to
calm my nerves celebrate. but hey problem solved.
needless to say, i’m thrilled friday is knocking on our door. and oscar showed up for his weekly gig per usual. i like when things happen according to plan. but let’s keep things low key today with a yummy salmon cucumber appetizer and refreshing cocktail rosé berry bliss. both are perfect for serving on a hot summer evening when friends drop by or family is in town. and you don’t have to worry about dates and reservations when you’re entertaining at home…
- Smoked salmon (salmon can be hot smoked, cold smoked, thick cut or thinly sliced, such as lox)
- 3 - 4 english cucumbers
- 5 oz crème fraiche
- ½ tbs (or more, to taste) fresh dill, plus sprigs for garnish
- Pinch of salt
- 2 tbs of fresh lemon juice for crème fraîche, plus wedges for garnish
- With a vegetable peeler, peel 3-4 strips of the cucumber skin, creating length-wise stripes. Then slice into desired thickness and scoop out seeds, being careful to leave enough cucumber flesh in the center to hold the salmon, put sliced cucumbers in a bowl of ice water to keep them from turning yellow and becoming dry.
- Mix the crème fraîche with the fresh dill and lemon juice, add a pinch of salt and mix until well incorporated and smooth. set aside, do not refrigerate.
- Remove cucumbers from ice bath and pat dry. Arrange cucumber slices on a serving tray or dish. Break pieces of salmon into bite-size chunks and place in the center of each cucumber round. If using thinly-sliced salmon such as lox, you can cut each slice in half, or thirds, and roll or bunch up the slice to fit onto the cucumber round.
- Add a dollop of crème fraîche to the top of each piece of salmon. Top each with a sprinkle of fresh dill.
- As a garnish, lay longer sprigs of dill around the tray, add lemon wedges for color.
salmon cucumber bites
today’s ootd starts with a pair of pink gingham shorts that i kept from being too girly and sweet by pairing with a sleeveless black top. a black belt (old, similar here) and black slingbacks last seen here reinforce the color scheme. as does a black bracelet (old, similar here).
these slingbacks from DVF have seen lot’s of action this summer. and they’re so comfortable to wear.
- 1 750ml bottle rosé wine
- 1 cup blueberries
- 1 12-ounce package frozen pink lemonade
- 1 liter lemon-lime soda
- Gather the ingredients.
- In a large pitcher, mix the wine, blueberries, and frozen pink lemonade together.
- Allow the flavors to marry in the refrigerator for at least 1 hour.
- Pour into Champagne flutes or coupes and top each glass with lemon-lime soda.
- Serve and enjoy!
- Rosé can be either a still or sparkling wine. Since the punch includes soda, the still wine is a great choice unless you want to double up on the bubbles.
- Depending on what's easiest at the moment, use either fresh or frozen blueberries. This recipe originally recommended "1 bag frozen blueberries" which doesn't clearly define the amount. About 1 cup of the fruit is perfect, but, by all means, add more if you like!
- Frozen pink lemonade is a concentrate that's typically mixed with about 64 ounces of water. This recipe uses the wine as a substitute for the water.
- The lemonade should thaw rather quickly but would be best if you set it out for a little bit to make it easier to stir into the punch. None the less, the punch will need to be stirred again when you take it out of the fridge.
- If you prefer to avoid the frozen pink lemonade (or it's unavailable near you), use about 32 ounces of pink lemonade that's already made. You can even make your own pink lemonade by sweetening fresh-squeezed lemonade with strawberry simple syrup.
- Add less soda and lemonade to suit your taste and the lemonade you're using.
- As written, the recipe should yield around 10 6-ounce servings. If you use the recommended 32 ounces of prepared lemonade, the volume will increase to about 15 servings.
rosé berry bliss and salmon cucumber bites
cheers to friday, gang! oscar and i wish each of you a lovely weekend.