DRINKS & APPETIZERS RECIPES
SUMMER ENTERTAINING Easy-Breezy Summer Refreshments For Any Occasion THEFOODCHOPPER.COM
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about me Hi my name is Colete and my blog is the TheFoodChopper.com. I work from home as my regular day job, but in my spare time I love to cook and try new recipes. I’ve always loved to cook. As far back as I can remember, I was always in the kitchen with my mom when she was preparing meals and baking. When I became a little older my brothers would pay me to do the cooking for them when it was their turn to cook and they wanted to go swimming, bird watching or do something else. Growing up in a small country in those days, we did not have any of the modern kitchen conveniences, like food processors that proliferate today. We prepared all our meals from scratch and did all the kneading, mixing and chopping by hand. But that was a good thing because by preparing our own meals from scratch and doing our own baking, we did not consume unhealthy, preservative filled processed foods. Fast forward several years and I immigrate to the United States. I became a slacker and didn’t cook as much as I used to when I was back home. Instead falling into the trap of grabbing for what was quick, easy and convenient, which meant eating mostly processed and frozen meals. In the past few years I’ve been slowly eliminating these types of unhealthy foods from my diet as I’ve come to learn how harmful they are to your health. So it’s back to basics for me, but this time around I get to use all the fancy and modern kitchen tools that make cooking so much fun. I can use a food processor to do all the mixing, chopping and kneading for me.
Important Disclosure: The short, direct, non-legal version is this: Some of the links in this report may be affiliate links which means that I earn money if you choose Important Disclosure: The short, direct, non-legal version is this: Some of the links in to buy from that vendor at some point in the near future. this report may be affiliate links which means that I earn money if you choose to buy from that vendor at some point in the near future.
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Table of contents
Introduction Mediterranean Layer Dip Warm Spinach Artichoke Dip with Toasted Corn Tortilla Chips Cucumber Cups with Whipped Feta and Dill Watermelon, Whipped Feta, & Basil Bites Roasted Garlic Hummus Frozen Watermelon Slush Passion Tea Lemonade Sparkling Blackberry Basil Cocktail Sparkling Blueberry Maple Lemonade
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Introduction
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Introduction Hosting a pool party or backyard gathering? Summertime is a sublime time to get together with friends and family. Whether you’re running the show or looking for an impressive drink or appetizer to bring to a summer potluck event, you’ll find creative delights right here in this eBook. The drinks featured here jazz up typical offerings. Instead of serving water and soda, serve sparkling blueberry maple lemonade. Or choose frozen watermelon slush to really cool down the crowd which is easy to make sans alcohol for children and those that don’t wish to imbibe. They’re sure to disappear fast! In the heat of the summer, recipes really need a light touch. Heavier options heat up your kitchen for far too long, plus they don’t add that refreshing and cooling feeling. All the recipes you’ll find here are made from healthy, whole food ingredients. They’re all gluten-free too, making them a pleasure for every guest on your list. Best of all, there are no artificial preservatives or any added sugar. So you can eat and drink guilt-free, knowing you’re serving your guests nothing but the best. With every bite, these tasty appetizers prove that healthy doesn’t have to bland and boring. The recipes are gluten-free, using healthy, whole food ingredients and do not include any added sugar or any artificial preservatives. Mediterranean layer dip, watermelon, whipped feta & basil bites, and plenty more, even a bonus recipe await your discovery. You can make them all in no time too, making them the perfect accessory to any hostess’s event. Entertain healthfully with effortless elegance and ease with these drinks and appetizers that are simply perfect for summer entertaining.
Important Disclosure: The short, direct, non-legal version is this: Some of the links in this report may be affiliate links which means that I earn money if you choose to buy from that vendor at some point in the near future.
Mediterranean Layer Dip
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Prep time: 30 minutes* Cook time: n/a Serves: 4-6 Ingredients: 1 large seedless cucumber, peeled and cut in half 1 c. cherry or grape tomatoes, chopped ½ small red onion, sliced thin 1 T. extra virgin olive oil 3 T. lemon juice, divided 1 t. garlic powder 1 T. fresh oregano (or 1 t. dried), divided Sea salt and black pepper, to taste 1 c. plain Greek yogurt (full fat) 2-3 cloves garlic, minced 1 T. fresh dill (or 1 t. dried) 1½ c. hummus, store bought or homemade** ½ c. Kalamata olives, chopped ½ c. Feta, crumbled ¼ c. fresh parsley, chopped To Serve: Vegetable crudités or pita bread (if you're not glutenfree) *For best results, prepare the tomato-cucumber mixture and the Tzatziki sauce the night before to give the flavors a chance to combine. If preparing in advance, cover and store in the refrigerator until just before ready to use.
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Directions: 1. Dice one half of the cucumber and add to a large bowl, along with the tomatoes, red onion, olive oil, 2 tablespoons lemon juice, garlic powder, and half of the oregano. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use. 2. To prepare the Tzatziki sauce, shred remaining cucumber with a box grater and place in another large bowl. Add Greek yogurt, minced garlic, dill, and the remaining oregano and lemon juice. Season with salt and black pepper, to taste, and stir to combine. Cover and set aside until ready to use. 3. Spread the hummus into a uniform layer on small serving platter (or in an 8” x 8” casserole dish). 4. Top the hummus with an even layer of the Greek yogurt mixture (Tzatziki sauce from Step #2). 5. Use a slotted spoon to drain excess liquid from the seasoned tomato, red onion, and cucumber mixture before spreading on top of the Tzatziki sauce. 6. Add the Kalamata olives, followed by the crumbled Feta and fresh chopped parsley. Serve immediately with vegetable crudités for dipping. Enjoy!
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Warm Spinach Artichoke Dip With Toasted Corn Tortilla Chips
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Prep time: 20 minutes Cook time: 35-40 minutes Serves: 4 Ingredients: 3 T. extra virgin olive oil, divided 10-12 small gluten-free corn tortillas, cut into 8 wedges each Garlic powder, to taste Sea salt, to taste 4-5 cloves garlic, minced 5 c. fresh spinach, long stems removed and roughly chopped 2 T. fresh basil, chopped Sea salt and black pepper, to taste 1 14.5 oz. jar artichokes, packed in water, drained and chopped 1/3 c. full-fat sour cream 8 oz. cream cheese, softened ¼ c. Parmesan cheese, freshly grated ¾ c. Mozzarella cheese, divided
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Directions: 1. Place top oven rack in the center position and preheat oven to 350°F. Grease a medium baking dish with 1 tablespoon olive oil and set aside. 2. Line a large, rimmed baking sheet with parchment paper or a Silpat® baking mat. Arrange the corn tortilla wedges on the prepared baking sheet without overcrowding. Sprinkle both sides with garlic powder and sea salt, to taste, and place in pre-heated oven. Bake until crispy and golden brown, approximately 810 minutes, before removing from oven. For best results, stir tortilla chips once halfway through baking. 3. While the tortilla chips are baking, heat remaining olive oil and minced garlic in a large skillet over medium heat. Add chopped spinach and basil and season with salt and black pepper, to taste. Cook, stirring occasionally, until spinach wilts, approximately 4-5 minutes. 4. Transfer wilted spinach mixture to a large bowl and add chopped artichokes, sour cream, cream cheese, Parmesan cheese and ½ cup Mozzarella cheese. Season with salt and black pepper, to taste, and stir until thoroughly combined. 5. Transfer spinach-artichoke mixture to prepared baking dish and spread into a uniform layer. Top with remaining Mozzarella cheese and place in pre-heated oven until heated through and cheese on top starts to turn golden brown, approximately 25-30 minutes. 6. Remove from oven and serve immediately with toasted tortilla chips. Enjoy!
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Cucumber Cups With Whipped Feta And Dill
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Prep time: 20 minutes Cook time: n/a Serves: 4-6 Ingredients: 8 oz. cream cheese, softened 8 oz. Feta, crumbled 3 T. half & half 2 T. fresh dill (or 2 t. dried) 1 t. garlic powder Sea salt and black pepper, to taste 4 medium cucumbers, cut into 4-5 equal sized sections* Garnish: (optional) Fresh dill and/or mint sprigs *Cucumbers can be peeled, partially peeled, or unpeeled depending on personal preference.
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Directions: 1. Place cream cheese, Feta, half & half, dill, and garlic powder in a large mixing bowl and season with salt and black pepper, to taste. Beat with a hand mixer or immersion blender until mixture is light and fluffy. Set aside. 2. Trim each cucumber section so that the bottom is flat and top is slightly angled. Carefully scoop out the interior of each section with a small measuring spoon, leaving enough space on the bottom and sides to form a small “cup.” 3. Transfer some of the whipped Feta mixture to a pastry bag fitted with a large tip (or use a plastic sandwich bag with one of the bottom corners removed). Carefully pipe the whipped Feta into each cucumber cup and set on a serving platter. 4. Serve immediately garnished with sprigs of fresh dill and/or mint, if desired. Enjoy!
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Watermelon, Whipped Feta & Basil Bites
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Prep time: 25 minutes Cook time: 5 minutes Serves: 4-6 Ingredients: 8 oz. cream cheese, softened 8 oz. Feta, crumbled 3 T. half & half 1/3 c. balsamic vinegar Fresh seedless watermelon, cut 24 1” squares approximately 1/3” thick 12 fresh basil leaves, stems removed 1/3 c. pistachios, chopped
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Directions: 1. Place cream cheese, Feta, and half & half in a large mixing bowl and beat with a hand mixer or immersion blender until mixture is light and fluffy. Set aside. 2. Heat balsamic vinegar in a small saucepan over medium-high heat. Bring to a gentle boil, stirring occasionally, and cook until the liquid is reduced by one half and starts to cling to the back of a spoon. Reduce heat to low and keep warm until ready to use. 3. Drizzle balsamic glaze onto a serving platter and carefully arrange half of the watermelon squares on top.
Garnish: (optional) Small sprigs of fresh basil
4. Transfer some of the whipped Feta mixture to a pastry bag fitted with a large tip (or use a plastic sandwich bag with one of the bottom corners removed). Pipe the whipped Feta onto each watermelon square on the platter and top each with some fresh basil. Refill the pastry or plastic bag as necessary. 5. Place another slice of watermelon on top of the basil and gently press down to secure. Top each appetizer with some of the remaining whipped Feta and chopped pistachios. 6. Serve immediately garnished with small sprigs of fresh basil and a light drizzle of the remaining balsamic glaze, if desired. Enjoy!
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Roasted Garlic Hummus
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To save time, roast the garlic in advance while preparing other roasted vegetables or dishes in the oven. Roasted garlic can be stored in the refrigerator in an airtight container covered in olive oil for up to one week. Prep time: 10 minutes Cook time: 40 minutes Serves: 4 Ingredients: 1 large head garlic 3 T. extra virgin olive oil, divided 115-oz. can chickpeas, rinsed and drained 3 T. fresh lemon juice 1/3 c. tahini 3 T. water 1 t. ground cumin ½ t. cayenne pepper Sea salt, to taste
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Directions: 1. Preheat oven to 400°F. Cut the top off garlic head and drizzle with a small amount of olive oil. Wrap in aluminum foil and place in pre-heated oven for 40 minutes. Remove from oven and set aside to cool for a few minutes. 2. Add remaining olive oil, chickpeas, lemon juice, tahini, water, ground cumin and cayenne pepper to a blender or food processor. Once cool, remove roasted garlic cloves from outer skin and add to the container. 3. Season with sea salt, to taste, and blend until smooth. Add more water, if necessary, to achieve desired consistency. Taste and adjust seasonings, as desired.
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4. Transfer to a serving dish and drizzle with highquality extra virgin olive oil and a sprinkle of smoked paprika. Serve immediately with fresh vegetables and Kalamata olives. Enjoy!
Fresh vegetables: Tomatoes, cucumbers, carrots, and/or celery Kalamata olives High-quality extra virgin olive oil Smoked paprika, for garnish
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Frozen Watermelon Slush
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Prep time: 10 minutes (+ time to freeze watermelon) Cook time: n/a Serves: 4-6 Ingredients: 6 c. seedless watermelon, cut into small chunks and frozen 2 c. chilled brewed Tazo® Passion® tea (or water)* ¼ c. fresh lime juice 2 T. honey, preferably local 2 T. fresh mint 6-8 large ice cubes (optional) 4-6 oz. premium vodka (optional) Garnish: (optional) Sprigs of fresh mint Small watermelon wedges *Tip: Although it is optional, Tazo® Passion® tea greatly enhances the flavor of this recipe when compared to using plain water. Directions: 1. Add frozen watermelon, chilled tea (or water), lime juice, honey, and fresh mint to a high-powered blender. Blend on high until thoroughly combined, approximately 2-3 minutes. Add ice cubes, if necessary, to achieve desired consistency. 2. Pour watermelon mixture into four chilled glasses and top each with a 1 to 1½ oz. floater of premium vodka, if desired. Garnish with sprigs of fresh mint and/or watermelon wedges, if using, and serve immediately. Enjoy!
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Passion Tea Lemonade
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This recipe was inspired by Starbucks™ popular passion tea lemonade. However, this version skips the refined sugar entirely in favor of an infused simple syrup made from honey which plays up the subtle lemongrass and cinnamon flavors found in the Passion® tea blend. Prep time: 15 minutes Cook time: 5 minutes Serves: 4 Ingredients: 5¼ c. water, divided 4 Tazo® Passion® tea bags ¼ c. honey, preferably local 4” piece lemongrass, finely chopped 2 small cinnamon sticks ½ c. fresh lemon juice Ice, to serve Garnish: (optional) Fresh lemon slices Sprigs of fresh mint
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Directions: 1. Bring four cups water to a rapid bowl in a teapot or saucepan. Remove from heat and add tea bags. Allow tea bags to steep for several minutes before discarding. 2. To prepare the infused simple syrup, combine a quarter cup water, honey, lemongrass, and cinnamon sticks in a small saucepan and place over medium heat. Simmer, stirring occasionally, until mixture is heated through and starts to thicken, approximately 45 minutes. 3. Remove from heat and pour through a fine mesh strainer to separate the solids from the liquid. Discard solids and set the remaining simple syrup aside to cool. 4. Combine the brewed tea, lemon juice, and remaining cup of water in a large pitcher. Add infused simple syrup, to taste, and stir to combine. 5. To serve, fill four chilled glasses with ice before adding the sweetened iced tea mixture. Garnish with lemon slices and sprigs of fresh mint, if using, and serve immediately. Enjoy!
Sparkling Blackberry Basil Cocktail
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Prep time: 10 minutes Cook time: 5 minutes Serves 4-6 Ingredients: 8-10 large fresh or frozen blackberries 3 T. fresh basil, torn ¼ c. honey, preferably local ¼ c. water 4 oz. Elderflower liqueur (optional) 1 750 ml bottle Prosecco, chilled Garnish: (optional) Fresh blackberries Sprigs of fresh basil Directions: 1. Add the blackberries, basil, honey, and water to a small saucepan set over medium heat. Simmer, stirring occasionally, until mixture is heated through and starts to thicken, approximately 4-5 minutes. Gently press on blackberries while heating to release juices. 2. Remove from heat and strain mixture through a fine mesh strainer to remove solids. Reserve remaining liquid and set aside to cool. 3. If using, divide the Elderflower liqueur among four champagne flutes, along with a drizzle of the blackberry simple syrup. Finish by topping off each glass with some chilled Prosecco. 4. Garnish each glass with 2-3 fresh blackberries and a sprig of fresh basil, if desired, before serving. Enjoy!
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Sparkling Blueberry Maple Lemonade
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Just a hint of real maple syrup is used in the simple syrup for this recipe. This adds a hint of rich maple goodness, without overpowering the other flavors. Prep time: 20 minutes Cook time: 5 minutes Serves: 4 Ingredients: 1 c. fresh or frozen blueberries 3 T. fresh mint, crushed 1-2 T. real maple syrup 3 T. honey, preferably local 3 c. water, divided ½ c. fresh lemon juice 1 c. club soda Ice cubes, to serve Optional Garnish: Mint sprigs Fresh blueberries Lemon wedges
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Directions: 1. To prepare the blueberry maple simple syrup, combine the blueberries, mint, maple syrup, honey, and one quarter cup water in a small saucepan set over medium heat. 2. Simmer until the mixture is heated through and starts to thicken, approximately 4-5 minutes. As the mixture simmers, gently press the blueberries with a wooden spoon to release juices while stirring to combine with the other ingredients. 3. Remove from heat and pour through a fine mesh strainer to separate the solids. Reserve remaining liquid syrup and set aside to cool. 4. Add lemon juice and remaining water to a large pitcher. Add blueberry maple simple syrup, to taste, and stir to combine. 5. Fill 4 glasses with ice and fill each 2/3 full with the blueberry lemonade mixture. Top off each glass with some club soda and garnish with sprigs of fresh mint, blueberries, and/or lemon wedges, if desired. Enjoy!
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