Planning a whole dinner party can sometimes feel like a giant logic puzzle: If we serve this dessert, then we’ll do that appetizer, but if that person comes, then we won’t serve that, and on and on! Deciding how much meat to buy per person is all part of the game. How do you figure it out?
Whether you’re cooking for four people or 40 people, there’s an easy way to solve this math puzzle.
When I think about summer desserts, this pie is always the first thing that pops into my mind. It’s indulgent, yet light. It’s casual and simple, yet it doesn’t necessarily come off that way. It fits right in on the dessert table of your backyard barbecue, yet can hold its own at a dinner party.
What do you think of when you hear the word dessert? Does your mind automatically go to ice cream, cookies, pies, or other decadent treats? Is it something you reserve as a special treat once in awhile? Do you only have it when you’re eating out at a restaurant?
Those who avoid dessert because they worry about calories or think that dessert isn’t good for them should think again. Let’s reset our thinking and consider fresh fruit — served without any preparation or garnishes — as dessert, shall we?
What’s the best wine to drink during summer? Some might argue it’s all about rosé, while others might insist any wine used in sangria is the best. And then there are those who go so far as to say it doesn’t really matter, as long as there is booze and ice; all wine is summer wine.
Well, I’m happy to say we’ve found a happy medium between all three of these answers. The ultimate summer wine cooler is a delicate balance of different wines. It will keep you cool all summer long, and the recipe might just surprise you.
