Summer may be coming to an end, but we can’t let it pass without one last bash for the books. Labor Day gives us the perfect excuse to throw down our best warm weather party knowledge.
- Chicken – 4 pounds
- Wedges of two lemon
- Onion wedges – 1
For the sweet and sour barbecue sauce you’d need
- Olive oil – 1 tbsp
- Chopped onion – 1 large
- crushed garlic – 3 cloves
- Chili powder – 1 tsp
- Tomato puree – 1 can
- Apricot preserves – 12 oz
- Cider vinegar – ½ cup
- Spicy brown mustard – 3 tbsp
- Worcestershire sauce – 2 tbsp
Preheat the oven at 425° F. Place the chicken pieces in a roasting tray and sprinkle with olive oil. Add lemon and onion wedges to the chicken pieces and cover the roasting tray with a foil. Cook the pieces for an hour and a half.
Discard the lemon and onion pieces. You can store the broth to use later.
To prepare the sauce heat some oil in a thick bottom pan. Add chopped onion and cook till they turn translucent. Add chopped garlic and chili powder. Cook till the spice is fried. Stir in the tomato puree along with the remaining ingredients for the sauce. Cook the sauce till it starts bubbling and splattering. Stir occasionally till the sauce gets the desired consistency.
Prepare the grill at medium heat. Place the chicken pieces and cook till they are tender and get good charred marks on both sides. Brush the pieces occasionally with the prepared sweet and tangy sauce.
Serve grilled chicken with the barbeque sauce.
Grilled Corn With Garlic and Cob
- Garlic – 2 whole
- Extra-virgin olive oil – 4 tsp
- Zest of 1 lemon
- A knob of butter
- Chopped cilantro – ¼ cup
- Chopped tarragon – ¼ cup
- Salt for taste
- Crushed black pepper
- Corn – 6 large
Set the oven at 350° F. Roast the garlic head in a preheated oven.
Drizzle some oil on the garlic and wrap them in foil. Bake them till they are soft. Squeeze the garlic out on a bowl and add lemon zest, softened butter, cilantro, tarragon, and oil to it. Mix well and season with salt and pepper.
Heat your barbeque grill and place the corns on the oven. Barbeque the corns till the kernels are soft and the corns are nicely charred. Serve corns with the roasted garlic butter.
- Whole-wheat sandwich bread- 2 slices
- White mushrooms, clean – 8 oz
- Extra-virgin olive oil – 3 tsps
- Chopped onion – 1 medium
- Garlic – 2 cloves
- Mayonnaise – 1 ½ cups
- Lean ground turkey breast – 1 lb
- Egg – 1 large
- Fresh dill – 3 tbsps
- Grounded mustard – 1 1/2 tbsps
- Freshly ground pepper – ¼ tbsp
- Burger buns – 6
- Lettuce leaves
- Tomato slices
Put the sandwich bread in the food processor and whiz it till you get fine crumb. Pulse the mushrooms in the processor till they are finely chopped.
Heat a non-stick wok over medium heat and then add onion, crushed garlic and chopped mushroom to it. Stir and cook until tender. Add breadcrumbs to it and cook for another 15 to 20 minutes. Now add ground turkey, egg, dill, grounded mustard, salt and pepper to the mixture and mash with a potato masher.
Moist your hands with a little water and make ½ inch thick equal size patties with the mixture.
Meanwhile you may prepare the mayonnaise by adding finely chopped scallion and lemon juice to it.
Preheat the oven at medium-high heat and then line the patties on it. Brush them with oil and grill till they are no longer pink. Cut the burger buns into half and grill them in the oven for a minute.
To serve the burger, place the patty on one side of the bread and garnish with a lettuce leaf, sliced tomato and mayonnaise. Cover it with the other half.
Deviled Eggs: Appetizer
- Hard-boiled eggs – a dozen
- Cottage cheese – 1/3 cup
- Fat mayonnaise – ¼ cup
- Minced fresh chives or scallion greens – 3 tbsp
- Sweet pickle relish – 1 tbsp
- Yellow mustard – 2 tsp
- Salt to taste
- Smoked paprika for garnish
Cut the boiled eggs lengthwise in half. Remove the yolks gently from the shell.Put the yolks in a food processor and add cheese, relish, mustard paste, chives and salt to it. Whiz it in the processor till the mixture becomes smooth.
Now spoon small portions of the egg yolk mixture into the halved eggs and garnish with paprika before serving.
- White balsamic vinegar – 5 tbsp
- Rice vinegar – 5 tbsp
- Finely diced celery – 3
- Carrots – 2 medium
- Red bell pepper – 1 large
- Yellow bell pepper – 1 large
- Peach – 1 large
- 1 medium cucumber – 1 medium
- Finely chopped frisée – 1 cup
- Chopped arugula – 1 cup
- Shredded napa cabbage – 1 cup
- Extra-virgin olive oil – 3 tbsps
- Salt to taste
- Crushed black pepper
- Fresh goat cheese – 3 oz
- Slivered roasted almonds – ½ cup
- Hard-boiled egg – 1 large
- Smoked paprika
Dice carrot, red and yellow bell peppers, peach and celery in equal size pieces. Peel and remove the seeds of the cucumber and cut it into small size pieces. Cut the hard-boiled egg into six rounds.
In a pan, heat white balsamic vinegar and rice vinegar till it starts boiling. In a heat proof bowl put the carrot and celery and add the vinaigrette to it. Allow it to cool off before adding the other vegetables. Strain the excess vinegar mixture and set it aside to use later. Keep the salad in the refrigerator to cool off. Drizzle the salad with olive oil, salt and freshly crushed black pepper. Mix everything well. Now add crumbled goat cheese and silvered almond and toss well. Add sliced egg and garnish with paprika before serving.
Sweet Cherry Pie
- Bing cherries – 2lb
- Granulated sugar – ½ cup
- Cornstarch – 2 tbsps
- Fresh lemon juice – 2 tbsps
- All-purpose flour
- Egg – 1 large
Wash the cherries, cut them into half and take the seed out.
Now preheat the oven at 400°. Dust the work desk with all purpose flour. Roll the dough into a ¼ inch round disc. Put the dough in a 9 inch wide pie tin. Gently press the bottom of the dough to fit it into the pie case. Prick the bottom of the pie with a toothpick. Bake it for a while till the pie crust turn golden brown.
In a large bottom pan put cherries, sugar, cornstarch and lemon juice and cook till the cherries are tender. Pour the mixture into the pie.
From another pie dough, roll out a 14 inch wide disc and cut equal 1 and a ½ inch strips from it. Discard the shortest two strips. Place the remaining strips over the pie filling first horizontally and then vertically.
Now lightly brush the pie with egg wash and sprinkle with granulated sugar. Bake the pie till the filling starts bubbling. Remove the pie from the oven and let it cool off for 3 hours before serving.
We have collected some interesting Labor Day recipes for you to let you spice up your end-of-summer parties.
- A bunch of mint leaves, save some for garnishing as well
- Captain Morgan Original Spiced Rum – 1 ¼ oz
- Sugar – 1 tsp
- Lime juice – ½ oz
- Soda water – 2 oz
Place mint leaves at the bottom of a glass. Crush them a little to help them exude flavor. Now add crushed ice, spiced rum, lime juice and sugar and shake the mixture well.
Pour the drink into the serving glasses and add soda water. Garnish with whole mint leaves.