Summertime spontaneity

As the summer season peaks at Smith Mountain Lake, residents are spending more and more time outdoors. And in many neighborhoods, that leads to impromptu parties.

Sue and Bill Timmins, who live in Sandpiper Bay, said they get together with their neighbors regularly throughout the year. However, their spontaneous flotilla parties have become common during the summer months and an easy get-together with their neighbors.

The party usually starts when a few residents float in the lake using “noodles” and a variety of inflatables, explained Sue Timmins. The floating group grows larger as they slowly drift from one dock to another.

“People will hear us and come join us,” said Timmins, who added that it doesn’t take long for 25-30 people to gather with food and drinks, often served in the lake on surfboards. The parties are so common that neighbors usually keep ingredients for their favorite dishes on hand, in case of a potluck-party emergency.

Potluck Basics
    If you’re inspired to plan your own neighborhood potluck, the first rule to remember is less is more.

The true nature of a potluck means everyone brings whatever they want – and usually whatever they already have on hand. Following this potluck tenet could result in five very similar macaroni and cheese casseroles on your table. However, it could also produce some interesting and creative dishes. Timmins said she and her neighbors keep the food simple with items such as tossed salad, “doctored” baked beans and salsa and chips.

When you’re the host, to help ensure variety, consider making something others are less likely to bring. For example, I like to prepare Asian or other ethnic-inspired fare for potlucks. It’s a great way to utilize distinctive flavors and an opportunity to create interesting presentations.

One Bite at a Time
    Bite-sized food is great for summertime entertaining as guests may want to eat standing up or while engaging in other activities. If possible, use fresh vegetables and fruits. Roasted asparagus and radishes are both easy and delicious, and would make a great addition to your table.
Cold salad recipes are also a good choice. Not only are they easy to prepare, they can be altered to accommodate the existing supplies in your pantry or the palate of your guests. Chickpea salad is a great vegetarian alternative that’s loaded with protein. Shrimp and crab salad will remind everyone that summer has arrived.
Finally, don’t forget the meat. Barbecue chicken meatballs or bacon-wrapped water chestnuts are simple to make but provide an unexpected surprise and will easily fill up your guests.

Get Grillin’
    Sometimes the best ideas are the most simple.  Offer your guests small pizza dough balls, topping ingredients and a hot grill for individual grilled pizzas. Be sure to have many of the basics on hand: pizza sauce, shredded cheese and pepperoni. But you may also want to throw in some unexpected topping choices such as feta cheese, olives, pineapple and ham.

Just Dessert
    Dessert should be simple and light. Purchase individual frozen pastry shells to prepare in advance. On the day of the party, fill with pudding and fruit then top with whipped cream. These mini tarts will offer a mess-free dessert and will be just enough for each guest.

Boat Drinks
    At most potlucks, it’s traditional for guests to bring their own drinks. However, if you’re inclined to provide a beverage, have fun and serve what my family refers to as “boat drinks.” Make your favorite alcoholic and non-alcoholic drinks and change their names to well-known pirates or boats. Stick with the basics and remember to stock up on fruity garnishes such as maraschino cherries, pineapple wedges and orange slices.

RECIPES

Roasted Asparagus
Courtesy of epicurious.com

24 large asparagus spears (about 2 pounds), trimmed and peeled
Extra virgin olive oil
Coarse sea salt and freshly ground black pepper
Aged balsamic vinegar
Parmesan, for shaving

Preheat oven to 400 degrees. Arrange asparagus spears in a single layer on a large rimmed baking sheet. Drizzle oil over asparagus and turn to coat. Season with salt and pepper. Roast, turning occasionally, until lightly browned and just tender, 18-20 minutes.

Transfer asparagus to a platter. To serve, drizzle vinegar over hot asparagus and use a vegetable peeler to shave Parmesan over the spears.


Roasted Radishes with Brown Butter, Lemon and Radish Tops
Courtesy of epicurious.com

2 bunches medium radishes (such as red, pink and purple; about 20)
1 1/2 tablespoons olive oil
Coarse kosher salt
2 tablespoons (1/4 stick) unsalted butter
1 teaspoon fresh lemon juice

Preheat oven to 450 degrees. Brush large heavy-duty rimmed baking sheet with olive oil.

Cut off all but 1/2 inch of green radish tops; reserve trimmed tops and rinse them well, checking for grit. Coarsely chop radish tops and set aside. Cut radishes lengthwise in half and place in medium bowl. Add 1 1/2 tablespoons olive oil and toss thoroughly to coat.

Place radishes, cut side down, on prepared baking sheet; sprinkle lightly with coarse salt.
Roast until radishes are crisp-tender, stirring occasionally, about 18 minutes. Season to taste with more coarse kosher salt, if desired.

Melt butter in skillet at medium-high heat. Add pinch of coarse kosher salt to skillet and cook until butter browns, swirling skillet frequently to keep butter solids from burning, about three minutes. Remove skillet from heat and stir in fresh lemon juice.

Transfer roasted radishes to warmed shallow serving bowl and drizzle brown butter over. Sprinkle with chopped radish tops and serve.


Chickpea Salad with Lemon Parmesan and Fresh Herbs
Courtesy of epicurious.com

1 15-ounce can chickpeas (garbanzo beans), drained and rinsed
2 tablespoons chopped fresh basil
2 tablespoons chopped fresh Italian parsley
2 tablespoons fresh lemon juice
4 teaspoons extra virgin olive oil
1 small garlic clove, pressed
1/3 cup (packed) freshly grated Parmesan cheese
Coarse kosher salt

Combine rinsed and drained chickpeas, chopped fresh basil, chopped Italian parsley, fresh lemon juice, extra virgin olive oil and pressed garlic clove in medium bowl. Add grated Parmesan cheese and toss gently to blend all ingredients thoroughly. Season chickpea salad to taste with coarse kosher salt and freshly ground black pepper.

Chickpea salad can be made four hours ahead. Cover and refrigerate. Serve salad chilled or at room temperature.


Crostini with Crab and Shrimp Salad
Courtesy of epicurious.com

1/2 cup bottled clam juice
10 ounces medium uncooked shrimp, peeled and deveined
2 cups thinly sliced green onions
2/3 cup mayonnaise
4 teaspoons fresh lemon juice
2 garlic cloves, finely chopped
1 teaspoon sweet paprika
1/2 teaspoon cayenne pepper
8 ounces flaked crabmeat (about 2 cups lightly packed)
1/3 cup (about) olive oil
40 1/4-inch-thick diagonal slices sourdough baguette
Lemon wedges

Bring clam juice to simmer in large skillet over medium heat.  Add shrimp; cover and simmer until opaque, turning once, about two minutes. Using slotted spoon, transfer shrimp to cutting board; coarsely chop shrimp. Place shrimp in small bowl.

Boil cooking liquid until reduced to 2 tablespoons, about 2 minutes. Cool.

Mix onions and next five ingredients in large bowl to blend. Stir in shrimp, cooking liquid and crabmeat. Season with salt and pepper. Cover and chill.

Preheat oven to 375 degrees. Lightly brush oil over both sides of each bread slice. Arrange bread on baking sheet in single layer. Bake until bread is crisp and golden, about four minutes per side. Cool. (Seafood salad and toasts can be made 1 day ahead. Keep seafood salad chilled. Store toasts in airtight container at room temperature.)

Spread seafood salad evenly over toasts. Arrange on serving dish. Garnish with lemon wedges.


Grilled Pizza
Courtesy of allrecipes.com

3 1/2 cups all-purpose flour, or as needed
1 envelope yeast
1 tablespoon sugar
1 1/2 teaspoons salt
1 1/3 cups very warm water (120 degrees to 130 degrees F)
1/3 cup oil
Additional flour for rolling
Additional oil for grilling
Pizza sauce
Other toppings as desired
Shredded mozzarella cheese

Start charcoal fire or preheat gas grill to medium-high heat.

Combine 2 cups flour, undissolved yeast, sugar and salt in a large bowl. Add very warm water and oil; mix until well blended, about 1 minute. Gradually add enough flour to make a soft dough. Dough should form a ball and will be slightly sticky. Knead on a floured surface, adding additional flour if necessary, until smooth and elastic but not sticky, about five minutes.
 
Divide dough into eight portions. Pat or roll dough on a well-floured counter to about 8-inch circles; they do not need to be perfect.

Brush both sides of crust with additional oil. Using hands, lift each crust carefully and place on grill. Cook 3-4 minutes until bottom is lightly browned and top looks set. Using long handled tongs, remove crust from grill, grilled side up, to a platter or baking sheet.

Lightly add sauce and top the grilled side of each pizza crust. Excess sauce or toppings makes the pizza hard to handle. Repeat with remaining pizzas.

Carefully slide each pizza onto the grill. Cook an additional 3-4 minutes until bottom of crust is browned and cheese is melted. Remove from grill and serve immediately.



Barbecue Chicken Meatballs
Courtesy of epicurious.com

1 pound ground chicken
2/3 cup corn-bread crumbs or bread crumbs
1 egg
1 teaspoon chili powder
1 small onion, grated and drained
1/2 teaspoon paprika (optional)
1 teaspoon kosher salt
2 tablespoons applesauce
2 tablespoons olive oil
1 cup barbecue sauce

Combine the first eight ingredients. Form the mixture into 1-inch balls. Place the oil in a wide frying pan. Add the meatballs and brown them on all sides until cooked through, 8-10 minutes.  Add the barbecue sauce. Cook until it reduces and sticks to the meatballs, about 1 minute. Serve.


Bacon-Wrapped Water Chestnuts
Courtesy of allrecipes.com

1 cup ketchup
1 cup brown sugar
1 teaspoon Worcestershire sauce
16 ounces sliced bacon
2 (8-ounce) cans water chestnuts, drained

Preheat oven to 350 degrees. In a saucepan, combine ketchup, brown sugar and Worcestershire sauce; heat just to boiling. Pour sauce over bacon and water chestnuts.

Cut bacon slices into thirds. Cut some of the bigger water chestnuts in half. Wrap chestnuts in bacon and secure with toothpicks; place in a 9-by-13-inch pan.

Bake until bacon is completely cooked, 45-50 minutes.


Individual Fruit & Pudding Tarts
Courtesy of Amy Hanek

Frozen premade mini pastry shells
Pudding mix
Various fruit pie fillings
Whipped cream

Follow directions on box of premade pastry shells and let cool. Make pudding according to boxed instructions and refrigerate. Fill each tart shell with pudding and top with fruit and whipped cream. Serve immediately or refrigerate for an hour or so before serving.