Summer Dinner Party Menu

June 27, 2019
Summer Dinner Party Menu

Looking for the perfect summer menu for your next dinner party? Just add your favorite sides, and this one will be sure to keep everyone talking and wanting more.

Pineapple Coconut Mojito

6- oz can pineapple juice
1/2 cup coconut water
2 Tablespoons lime juice
4- oz. rum
1/2 cup La Croix Lime sparkling water
Garnish: pineapple wedges, cherries


In a cocktail shaker, combine pineapple juice, coconut water, lime juice and rum. You can either serve over ice immediately or chill in refrigerator until your party starts.

Fill 2 tall glasses with ice and divide rum mixture evenly. Add 1/4 cup sparkling water to each glass. Garnish with a pineapple wedge & a cherry, if desired. If making a pitcher, add sparkling water just before serving.

Asian Cucumber Salad

2 cucumbers thinly sliced
Salt to taste
1/3 cup rice wine vinegar
1/2 teaspoon granulated sugar
2 teaspoons toasted sesame oil
2 tablespoons finely chopped cilantro
2 tablespoons thinly sliced scallions
1 clove garlic minced
1/8 teaspoon freshly grated ginger
1 tablespoon sesame seeds
Crushed red pepper to taste


Place the sliced cucumbers in a bowl and sprinkle with salt, to taste. Set aside.

In a small bowl, whisk together the rice wine vinegar, granulated sugar, sesame oil, cilantro, scallions, garlic, and ginger. Drizzle the mixture over the cucumbers.

Sprinkle salad with sesame seeds and crushed red pepper, to taste. Serve immediately.

Grilled Teriyaki Salmon

4 thick salmon fillets, 6-8 oz each
kosher salt and freshly ground black pepper
For the Teriyaki Sauce:
1/2 cup Teriyaki Sauce
1/2 cup water
1/4 cup white sugar
1/4 cup brown sugar
Juice of 2 fresh orange wedges
1 1/2 TB cornstarch, dissolved in 1 TB water
dash of ground ginger
Garnish: toasted sesame seeds, thinly sliced green onions


Make the Teriyaki Sauce: In a heavy medium pan, combine all sauce ingredients. Whisk to combine well. Bring to a boil. Lower to simmer and whisk until sauce is thickened, about 1 minute. Keep warm.

Thoroughly dry salmon fillets with paper towels. Sprinkle a light layer of kosher salt and freshly ground black pepper on both sides (or just top side, if bottom has skin on) Grill on preheated grill until just cooked; do not over-cook. About 2-3 min per side, depending on thickness.

Drizzle generously with teriyaki sauce and garnish as desired. Serve immediately.

Dessert: No Bake Peach Delight

For the topping:
1 cup sugar
4 Tablespoons cornstarch
Pinch salt
1 1/2 cups water
1 3 ounce package peach jello
For the crust:
2 cups crushed graham crackers (about 12-13 whole grahams)
8 Tablespoons butter, melted
2 Tablespoons brown sugar
For the filling:
8 ounces cream cheese, softened to room temperature
1/2 cup powdered sugar
8 ounce tub whipped topping, thawed
5-6 peaches, sliced


In a medium saucepan, stir together sugar, cornstarch, and salt. Add the water then bring the mixture to a gentle boil, whisking often, until it forms a thick gel-like consistency. Stir in the jello and continue to cook until completely dissolved. Remove from heat and allow to cool while you prepare the remaining ingredients.

Combine the graham crackers, butter, and brown sugar in a bowl then press the mixture into the bottom of a 9 x 13 inch pan.

In the bowl of an electric mixer, beat the cream cheese and powdered sugar until smooth. Beat in the whipped topping. Spread the mixture over the graham cracker crust. Top with sliced peaches.

Once the jello mixture has cooled to room temperature or is just barely warm, pour it over the peaches. Cover and refrigerate at least 2 hours or overnight. Serve cold.