Host a Memorial Day BBQ!
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Memorial Day is almost here, which means it’s time to move the party outside and host the first celebration of the summer season. Make your mark by serving something besides the usual burgers and dogs. Shish Kebabs with Yogurt and Mint Dipping Sauce are easy to make, fun to eat, and very hard to mess up. The bonus? If summertime hasn’t quite arrived in your neck of the woods (or you don’t have a fancy yard), this menu is easily executed indoors.
Shish Kebabs with Yogurt and Mint Dipping Sauce
Kebabs are an easy way to ease into the grilling season. Serve them with the yogurt & mint dipping sauce, a chopped salad (recipe below), and store-bought pita and hummus.
1½ pounds beef cubes cut from sirloin tips, London broil, or sirloin steak ends
3/4 cup white wine
6–8 cloves garlic, chopped or pressed
1 small red onion, chopped
2 teaspoons dried oregano
12–16 cherry tomatoes
12–16 button mushrooms, cleaned
1 large bell pepper cubed into 12–16 pieces
1 zucchini, cubed into 12–16 pieces
12–16 pearl onions, blanched and peeled (you can substitute a red onion cut into large pieces)
1.Set 12 shish kebab skewers in bowl of water to soak.
2.Place meat, wine, garlic, chopped onion, and oregano in shallow bowl.
3.Cover and refrigerate overnight or let sit at room temperature for no more than two hours.
4.Prep grill or broiler. Remove skewers from water.
5.Remove the meat from the marinade and prepare skewers. The cooking time for the meat and the veggies will be different, so stick with all meat and all veggie skewers.
6.Place skewers under broiler or on grill and cook for about 5–7 minutes, or until done, turning halfway through.
7.Serve with yogurt and mint dipping sauce. Makes 12 skewers.
Yogurt and Mint Dipping Sauce
2 cloves garlic, finely chopped or pressed
1 tablespoon red wine vinegar
1 cup plain yogurt
1/2 teaspoon salt
1/2 teaspoon black pepper
Chopped fresh mint
1.Combine all the ingredients in a small serving bowl. Garnish with more mint if desired.
Green Chopped Salad with Feta and Olives
1 large head of romaine lettuce, chopped (you can also use prewashed, bagged romaine lettuce)
1 large cucumber, peeled, seeded, and chopped
1 cup crumbled feta cheese
1/2 cup pitted kalamata olives
1 shallot, minced
3 tablespoons red wine vinegar
1/4 cup olive oil
Salt and pepper to taste
1.Make vinaigrette by combining minced shallot, red wine vinegar, olive oil, salt, and pepper.
2.Combine lettuce, cucumber, olives, and feta cheese in bowl. When ready to serve, drizzle with vinaigrette.
Tiny Lemon Cakes with Berries and Cream
These petite lemon cakes are adorable and easy to make. Serve them in bowls alongside fresh berries and whipped or ice cream.
For cake:
3/4 cup all-purpose flour
1/8 teaspoon salt
4 large eggs, separated
1¼ cups sugar
2 teaspoons finely grated lemon zest
2 tablespoons fresh lemon juice
For glaze:
1/2 cup powdered sugar
1 tablespoon unsalted butter, melted
1 tablespoon + 1 teaspoon fresh lemon juice
1.Preheat oven to 350. Spray four mini-muffin tins with cooking spray and set aside. (This recipe can be easily halved; you can also make the cakes in batches if you don’t have 4 mini-muffin pans.)
2.Sift flour and salt into small bowl and set aside. In a larger bowl using an electric mixer beat the egg yolks and sugar until thick and creamy, about 2 minutes. Mix in lemon zest and juice. Set aside.
3.In another bowl (and with clean beaters) beat egg whites on medium-high speed until they look shiny and smooth, and until the whites cling to the beaters. Stir about 1/3 of the egg-white mixture into the yolk mix. Then add the remaining egg whites and gently combine until there are no white streaks. Gently fold in the flour mix. The batter will be thin and fluffy.
4.Fill muffin tins with batter, leaving a little room for them to rise. Bake about 10 minutes, or until tops feel firm. Cool before glazing.
To make lemon glaze:
1. Whisk powdered sugar, melted butter, and lemon juice until smooth and syrupy. Spread glaze over cooled cupcakes.