I can’t believe that technically summer is over after today! Time to put away the white pants…because I have soooo many pairs ;) Though, I really don’t believe in summer ending on a specific date, but more like when it starts to get chilly out {duh}, it’s still a great excuse to have a PARTAY! What better way to celebrate this end-of-the-summer-but-not-really-day, than with small food and yummy booze…heck yea!
Let’s start with the booze {clearly}, variety is always nice for your guests…

Wanna know how to make a Perfect {Cosmo} ?

{Whatcha need}

Vodka

Triple Sec

Cranberry Juice {I use unsweetened, a little goes a long way!}

Fresh Lime juice

{Whatcha do}

In a Shaker, Mix together 1 jigger of vodka, 1/2 oz Triple Sec, 1 tsp fresh Lime Juice, and 1 1/2 oz cranberry juice: shake with ice and pour. Mmmm..

 

{Enjoy!}

I guuueeeesss we should put some food in our guests stomachs, you know, so they can consume more booze…

I’d like to say that I have a wonderfully manicured garden in my backyard, abundant with fresh vegetables and herbs just coming out of my ears! But, I don’t. Instead, I travel 15,480 feet to my mothers house and steal her fresh produce that she has meticulously cared for, and grown all summer :) I have permission to raid it…. I’m serious!

How about some fresh melon ball and mint salad to refresh the palette?

{Fresh Mint and Cilantro Melon Salad}

{Whatcha Need}

4 cups balled Honeydew Melon

1 Tablespoon Fresh Lime Juice

3 tablespoons chopped Cilantro

1/3 c Chopped fresh Mint Leaves

a Dash or two of sugar to sweeten as needed

{Whatcha Do}

Mix this stuff all together and let it sit for at least a few hours before serving. So refreshing…

Since Melon is basically just water! May as well make something else to put in your guests tummy’s…what says summer more than fresh seafood Ceviche?

 

{Seafood Ceviche}

{Whatcha Need}

1/3 pound each of fresh medium Shrimp, Scallops, and Crab (you can also use diced red snapper, squid cut into rings along with the tentacles).
1/1/2 cups of strained lime juice
2 tomatoes, peeled, seeded,and chopped
1-2 Serrano chiles, seeded and minced
1/4 cup of olive oil
1/2 teaspoon oregano
1/2 teaspoon salt
Fresh ground black pepper to taste
1 avocado, diced
1 small onion, chopped
1-2 Tablespoons of chopped cilantro

{Whatcha Do}

Toss the seafood with the fresh lime juice, cover and refrigerate for at least 5 hours or until the meat has lost its transparency and becomes opaque. Stir several times.

Add the seasonings, tomato and olive oil, stir well and refrigerate for at least another hour.

Remove from the refrigerator and allow enough time for the ceviche to become cool so that the olive oil is not coagulated. Traditional serving method is to toss the onion, avocado and cilantro with the ceviche and serve in a tall glass as a first course. Another presentation is to mound the ceviche on a bed of lettuce and sprinkle the avocado, onion and cilantro on top.

xoxo

Morgan

{Inspirations}

Cosmo Recipe from AllRecipes.com

Melon + Mint Salad Recipe from AllRecipes.com

Seafood Ceviche Recipe from Epicurious.com

Mini Serving Glasses and Tasting Spoons from  Bed, Bath & Beyond.com