Ultimate Summer-taining

Brimming with Latin spirit, these crafty summer entertaining tips and tricks are sure to make memories. Each is impressive, affordable and fun to prepare with generations of food heritage captured inside a colorful, modern twist designed for 6 – 8 of your closest friends.

Hint of Mint Centerpiece 

Set the table with aromatic mint stalks twined together in a mason jar. This easy-to-make besitos tag is tied around the centerpiece, sending good vibes and friendly greetings to your guests.

To assemble: Arrange min stalks into a mason jar. Cut a 1 ½ x 2” oval from your favorite cardstock. Top with a small white strip labeled “besitos.” Hole punch, string through with 18” of hemp rope and loop into a knot.

Daisy-Herb Sprig

Clothespinned daisies, wild mint and rosemary make a thoughtful thank you that doubles as an intimates drawer satchel when it dries.

To assemble: Etch “thank you” on a clothespin and clasp around your choice of floral items.

Next, what to dish out once the table is set…

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Once the table is set, try out one or all of these perfect summer recipes:

Peach Mango Sangria Blanca, a wine buzz and good company will kick off your summer gathering in perfect form. This spin on the classic red version takes on crisp notes of stone fruit and citrus in the essence of a zurra – a white sangria made with peach or nectarines. Many restaurants across Spain are proud to have a house version of this highly adaptable drink; so don’t be afraid to get creative with mix-ins that reflect your roots.

Grilled Lime Scallop and Plantain Skewers, these tangy seafood kebabs can be made in a cinch, even though your friends will think you slaved over them in the kitchen for hours. The starchy-sweetness of ripened plantains is an unexpected combination destined to become a guest favorite when paired with smoky lime.

Peruvian Shrimp and Corncob Stew, served with grilled maize and river shellfish peeking through the soup, Chupe de Camarones is no dainty dish. Often called the “shrimp suck,” this Andes soup is named for the bold flavors slurped from inside the camarones. Complexly spiced, the secret’s in a stock made cleverly from corncobs and shrimp hulls.

Next, three recipes to help you start the party…

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Peach-Mango Sangria Blanca

• 1 bottle white wine (preferably light, dry Spanish wine or Pinot Grigio.)
• 1/3 cup triple sec
• 1/4 cup superfine sugar (granulated sugar blended for 30 seconds on puree)
• 1 chopped mango
• 1/2 orange, the other half for juicing
• 3 ripe peaches, sliced

Get the full recipe.

Grilled Lime, Scallop & Plantain Skewers

• 16 jumbo scallops
• 2 extra ripe plantains, sliced into medallions
• 3 limes, wedged
• olive oil
• coarse salt and pepper, to taste

Get the full recipe.

Peruvian Shrimp and Corncob Stew 

• 5 ears of corn
• 2 pounds unpeeled medium shrimp
• 1 cup dry white wine
• 4 cups water
• 1 finely chopped Vidalia onion
• 1 teaspoon oregano
• 1 large bay leaf
• 2 cloves of garlic, mashed
• 2 teaspoons butter
• 1 can evaporated milk

Get the full recipe.