What a great Sunday afternoon! Our beautiful friend, Ginny, invited us to her annual backyard party. This year she changed things up a little as this was a big birthday year for her. Even though her birthday was in May, she opted to have friends and family over in June to celebrate the beauty of her garden at her little yellow cottage by the sea. This cottage has been in her family for years, but now its Ginny’s full-time. Ginny has a green thumb and was kind enough to ensure that we all got to enjoy the fruits of her labor.
We have known Ginny and her entire family for 30+ years. Ginny, along with her good friend, Kathleen, set up tables on the lawn, alongside her plantings such as light and dark purple mini- and full-sized irises, pink and white peonies, purple allium, yellow witches broom, and still waiting to bloom tiger lilies and hydrangeas. Roses that were yet to bloom are winding their way up the trellis between the deck and side yard. Whimsical garden sculptures and wind spinners popped out between the plants. Ginny also set up seating on her back deck interspersed with her potted flowers and herbs in raised beds. Views of her raised bed vegetable and flower gardens in the back could be seen from the deck or if you walked around on the grass.
Ginny thought of everything for her party. She and Kathleen set up a bar and hired Kirsty to bartend. They offered 3 signature cocktails – a Mint Julep, a Gin-ny and Tonic and a Summer Sangria. All were delicious according to the guests. I tried the Summer Sangria which was very good.
Appetizers were placed on the tables until it was time to eat. We brought our Mexican Street Corn Salad and served it as an appetizer with Tostito chips. It can also be used as a side dish. Everyone kept asking for the recipe, so we are posting it on this blog – see the bottom of the page. Another favorite was cream cheese and pepper relish with crackers. We didn’t make this but will also share the easy recipe that we have on here.
They hired CJ’s Creation Station, a local food truck and caterer, to cater the party, and all the food was spot on. They had lobster rolls, cheeseburger sliders, buffalo chicken balls, chicken pesto sliders, crab cakes, cole slaw and pasta salad. Everything was absolutely delicious. CJ is also a friend that we have known since he was in Kindergarten with our son. Thanks CJ!!
Desserts were provided, as is always the case with us and our friends, by Veronica’s Sweetcakes – affectionately known as “Sweetcakes” in Marshfield, MA. They make the best cakes as well as dessert platters. There were 3 platters of treats. One was a variety of mini cupcakes decorated with simple delicate flowers, perfect for a garden party. As pretty as they were scrumptious. Another platter was cookies, and the third was specialty cookies and bar type treats. All wonderful finger food desserts that the guests couldn’t wait to get their hands on. My all time favorite desserts from Sweetcakes are their strawberries and cream cake, eclairs, almond bar cookies and their raspberry chocolate chips muffins (only made on the weekends). Someone else brought homemade macaroons – so yummy!
The ambiance of the party was set by the local musician, Chris Ballerini, who sang along to his soft guitar. This made for perfect background music without overpowering the lively conversations among guests. Chris always does a marvelous job.
A huge thank you to Ginny for including Jim and I among her guests as it was a perfect day!!
Until next time!
Patti and Jim
Recipes
Mexican Street Corn Salad
6 ears of corn – husked and coated in olive oil (you can use frozen but you would have to blacken it a bit in a pan)
¼ cup mayo
¼ cup sour cream
1 clove minced garlic
Zest and juice from 1 lime
½ cup chopped scallions
1/3 cup crumbled cotija cheese (can substitute feta which has a little more flavor)
1/3 cup chopped fresh cilantro
¼ teaspoon chili powder (can use smoked paprika)
¼ teaspoon sea salt (would omit if using feta)
*1 jalapeño, diced (optional, we usually don’t add this)
Cook the corn on the grill over medium heat until lightly charred on all sides. If not soft at this point then use the microwave to complete the cooking. A few minutes should do it.
In a large bowl, add the mayo, sour cream, garlic, lime juice and zest. Slice the kernels off the cob and add to the bowl. Add the scallions. Stir to coat. Add the cheese, cilantro and chili powder. If you use the jalapeño add it now. Salt to taste. Chill until served. May serve as a side or with Tostito style chips.
Cream Cheese with Sweet Pepper Relish
8 oz block or container of cream cheese
1 jar Sweet Pepper Relish – any brand works, but use your favorite
Either place the cream cheese on a plate or in a bowl. If on a plate, just spoon relish on top of the cream cheese and serve like that. Alternatively, you may put it in a bowl and mix with sweet pepper relish and serve as a dip. How much you add is up to your taste. Serve with crackers and a knife.
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