Guest Author - Katherine Huether

The days are getting longer. The air is warmer. You no longer need your winter jacket. It’s spring and it’s time to celebrate!

Spring is a great time to hold an outdoor garden party. With the longer days and the absence of annoying bugs, it is a great time to break out that grill and serve cool cocktails on your deck or patio.

Here is a suggested menu with recipes on what to serve at your garden party.

Appetizer

Herbed Cream Cheese Spread Recipe

Serve this savory spread with assorted crackers and fresh vegetables for a fresh appetizer.

One 8 ounce package cream cheese, softened
2 T. assorted fresh herbs, chopped (ex. Chives, parsley, fresh oregano)
Assorted crackers
Vegetables for dipping such as carrots, celery, and green peppers

Combine ingredients using a food processor. Transfer to a pretty dish. Place dish on a platter and arrange crackers and vegetables around it. Garnish platter with fresh parsley.

Main Course

Grilled Chicken with Herbed Dipping Sauce Recipe

This grilled chicken is dipped in a Greek inspired sauce made of fresh herbs, lemon juice, and olive oil.

Serves 8

8 boneless chicken breast halves
Kosher or sea salt
Fresh ground pepper

For dipping sauce

1 c. fresh lemon juice
1/2 c. cold pressed olive oil
1 T. apple cider vinegar
1 clove garlic, peeled and chopped
1 T. fresh oregano or thyme
2 T. fresh parsley
½ t. salt
¼ t. pepper

Rinse boneless chicken breasts and pat dry with a paper towel. Sprinkle both sides of each breast with salt and pepper. Grill until cooked through. Cooking times will vary depending on thickness.

While chicken is grilling, combine all ingredients for the dipping sauce in a blender or food processor and blend until emulsified. Divide into eight small dipping bowls or ramekins.

Remove chicken from grill. Cut each piece lengthwise into three or four strips and place on a platter. Encourage guests to dip each bite into the dipping sauce before indulging.

Roasted Asparagus with Lemon and Parsley Vinaigrette

This is a great accompaniment to the Grilled Chicken with Asparagus recipe. Choose only the freshest asparagus.

One bunch fresh parsley
2 T. olives oil
Course salt
Fresh Ground Pepper

For vinaigrette

½ c. olive oil
½. c. fresh lemon juice
1 T. fresh parsley, chopped
¼ t. salt
¼ t. white pepper

Snap hard, woody ends off fresh parsley. Lay in a baking or roasting pan and sprinkle with olive, salt, and pepper. Roast about ten minutes or until asparagus is a little tender but still crisp. Remove from oven.

To prepare the vinaigrette, combine all the ingredients in a blender and pulse until well combined. Toss fresh asparagus in the vinaigrette until well incorporated.

Dessert

Angel Food Cake with Fresh Strawberries and Whipped Cream

Fresh strawberries are the perfect compliment to Angel Food Cake. You can either prepare it from scratch, from a mix, or purchase one from your bakery. You can also whip the cream fresh or purchase it ready made.

One Angel Food Cake
One pint fresh strawberries, tops removed
1-2 T. sugar
Whipped Cream

Wash and dry fresh strawberries. Halve each strawberry lengthwise and place in a medium mixing bowl. Stir in sugar. Let sit until strawberries soften slightly. When serving the Angel Food Cake, finish off each peace with a scoop of strawberries and some whipped cream.

Cocktail

Strawberry Bellini Recipe

This champagne cocktail uses fresh strawberry juice and is garnished with a strawberry slice.

One bottle champagne or proseco
1 Pint fresh strawberries
2-3 T. granulated sugar
Fresh strawberries to garnish

Wash strawberries and let dry. Slice each strawberry lengthwise and mix in granulated sugar. Let sit until strawberries soften and give up some of their juice. With a potato masher or mortar and pestle, mash strawberries until a good amount of juice is released. You can also use a juicer. Strain the juice and reserve. In each champagne glass, add two tablespoons fresh strawberry juice. Top the glass off with champagne and garnish with a fresh strawberry slice. You can also place a slice in the glass.