Farewell Summer: 10 Dishes, Treats, Cocktail Ideal For Labor Day Weekend [RECIPES]

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Get the party started with these awesome recipes! Shutterstock/stockcreations

Labor Day weekend is here! It is time to fire up the grill, have some drinks, and enjoy with family and friends. 

Say goodbye to the summer with delicious recipes created with high quality ingredients. From a full and perfect main course to a bubbly cocktail, we got you covered.

  • Mexican Pasta Pizza: Created by Chef Santiago Gomez 

Mexican Pasta Pizza Mexican Pasta Pizza: Created by Chef Santiago Gomez  Photo: Courtesy

INGREDIENTS

15 pieces whole tomatoes

3 tablespoons extra-virgin olive oil

2 medium onions, chopped

4 cloves garlic, minced

1 tablespoon chopped fresh basil

1 tablespoon chopped fresh thyme

¾ teaspoon dried oregano

 Salt to taste

 Freshly ground pepper

2 Cups of shredded queso Oaxaca

Jalapeno slices

DIRECTIONS

Pre-heat the oven to 450 F.

Bring a large pot of water to a boil. Make a small X in the bottom of each tomato and plunge into the boiling water until the skins are slightly loosened, 30 seconds to 2 minutes. Transfer to a bowl of ice water for 1 minute. Peel with a paring knife, starting at the X. If using frozen tomatoes, run each under warm water and peel or rub the skin off. Thaw in the refrigerator or defrost in the microwave until mostly thawed. Chop the tomatoes, reserving any juice.

Heat oil in a skillet over medium heat. Add onions and cook, stirring, until they start to brown, about 4 to 6 minutes. Add garlic and cook, stirring, for 1 minute. Add the tomatoes (and any juice), basil, thyme, oregano, salt, and pepper. Bring to a boil. Reduce heat to a simmer and cook until the sauce thickens. Set aside. Spread half of the sauce on top of the precooked pizza crust. Mix the other half of the sauce with the pasta and top the crust. Add the shredded queso Oaxaca. Place the pizza in the oven until the cheese is melted, about 8 -10 minutes. Top cooked pizza with the jalapeno slices and serve.

  • Bacon Wrapped Shrimp in Tamarind Sauce: Created by Chef Carlos Gaytan of Mexique

Bacon Wrapped Shrimp Bacon Wrapped Shrimp in Tamarind Sauce: Created by Chef Carlos Gaytan of Mexique Photo: Courtesy

INGREDIENTS

18 large shrimp, peeled and deveined

18 fresh epazote leaves

9 slices of Farmland Hickory Smoked Classic Cut Bacon

1 cup tamarind glaze

1 chile morita

1⁄4 cup orange juice

2 lemons, juiced

Salt to taste

Sesame seeds

DIRECTIONS

SHRIMP

Rinse shrimp and wrap each piece individually with epazote leaves.

Cut each bacon slice in half, and then wrap a slice of bacon around each piece of shrimp.

Insert toothpick in the center of shrimp to ensure bacon is secured. Grill for 5 minutes on each side or until bacon is crispy and fully cooked.

SAUCE

Combine tamarind glaze, chile morita, orange juice and lemon juice in a sauce pan. Let sauce cook for 20 minutes on low fire or until sauce starts thickening.

Mix sauce in a blender until smooth.

PLATING

Pour sauce in the middle of a flat and place shrimp over sauce. Garnish with sesame seeds.

  • Pistachio Yogurt Paletas

Pistachio Yogurt Paletas Crunchy and refreshing Pistachio Yogurt Paletas Photo: Courtesy

INGREDIENTS

1 cup Greek yogurt

½ cup coconut milk

2 tablespoons agave or honey, or to taste

2 drops green food coloring, optional

1/3 cup of Wonderful Pistachios No Salt, finely chopped (plus more for crusting the paletas)

DIRECTIONS

  1. In a large bowl, whisk together the yogurt, milk, agave or honey and food coloring (if using) until smooth.
  2. Add the chopped Wonderful Pistachios and stir until incorporated.
  3. Pour the mixture into Popsicle molds and freeze until it begins to set, about 1 hour. Then, insert the sticks and freeze again until solid, about 4 hours. (If using other types of molds, just follow the manufacturer’s instructions).
  4. Optional: Once the paletas are frozen, spread some chopped pistachios on a plate, remove popsicles from mold and roll them in the pistachios.
  5. Serve immediately or keep them in the freezer until ready to eat.
  • Red Bull Sorbet

Red Bull Sorbet Refreshing Red Bull Sorbet! Photo: Courtesy

INGREDIENTS

1 pound Whole Frozen Strawberries

1 cup Red Bull or Sugar-Free Red Bull

1/4 cup Freshly Squeezed Lime Juice

GARNISH

Fresh strawberries and lime twist

DIRECTIONS

In the bowl of a food processor, pulse frozen strawberries until roughly chopped. Add Red Bull and lime juice. Process until smooth.

Pour sorbet into a freezer-safe bread loaf pan. Freeze for 3 hours, stirring once each hour. Sorbet is ready to serve when it is soft set and can be scooped. Serve in a chilled glass garnished with a fresh strawberry and lime twist.

  • Henry's Hard Soda Boozy Popsicles

HHS Popsicles Henry's Hard Soda Boozy Popsicles Photo: Courtesy

INGREDIENTS

Henry’s Hard Soda

DIRECTIONS

Fill each popsicle mold with your favorite flavor of Henry’s Hard Soda

Insert popsicle sticks

Freeze for 6 hours, or until frozen.

Before serving, run the molds under warm water to loosen the popsicles

ENJOY!

 

  • HUROM Natural Peach Ice Pop & Sherbet 

hurom 2 HUROM Natural Peach Ice Pop & Sherbet  Photo: Courtesy

INGREDIENTS

3 large peaches

Honey 

DIRECTIONS

Wash the peach thoroughly, and remove seeds. Slice into appropriate sizes. Extract sliced peaches in your juicer. Add a touch of honey to less sweet fruits. For ice pops, freeze the extracted juice in an ice pop container OR for sherbet, freeze in a wide container, and then scratch it with a fork.

Tips

Sherbet is a frozen fruit juice or beverage, and you can adjust texture of sherbet with milk or gelatin.

Swap out the peaches with your other favorite fruits to make fun flavors!

  • Santa Margherita Peachy Keen Cocktail 

Peachy Keen Santa Margherita Peachy Keen Cocktail  Photo: Courtesy

INGREDIENTS

Bottle Santa Margherita Prosecco Superiore DOCG

3 fresh peaches, pitted and halved

½ fresh ginger, chopped

3 tablespoons sugar

2 tablespoons fresh lime juice

 3 cups crushed ice 

DIRECTIONS

Place peaches, sugar, lime juice, ginger and Santa Margherita Prosecco Superiore DOCG in blender, blend at medium speed until smooth. Add ice to the blender and process.

  • Sparkling Ice Peach Nectarine Fizz 

Peach Nectarine Sparkling Ice Peach Nectarine Fizz Photo: Courtesy

INGREDIENTS

3 oz.  Sparkling Ice Peach Nectarine

2 oz.  Champagne or Sparkling Wine

Sliced peaches for garnish

DIRECTIONS

Pour champagne, then Sparkling Ice Peach Nectarine over ice. Garnish with sliced peaches. 

  • Sandía Rocas: Created by Mixologist Ben Scorah

Sandía Rocas Sandía Rocas: Created by Mixologist Ben Scorah Photo: Courtesy

INGREDIENTS

1 1/2 oz Tequila Don Julio Blanco

6 oz Fresh Pressed Watermelon Juice (seasoned with black pepper)

1/2 oz Fresh Lemon Juice

Lemon Zest and Watermelon for Garnish

DIRECTIONS

Combine Tequila Don Julio Blanco, seasoned watermelon juice and lemon juice in a cocktail shaker with ice. Shake well. Strain liquid over fresh ice in a rocks glass. Garnish with lemon zest and watermelon.

Ideal Serve:

Rocks Glass

  • Prized Pomelo: Created by Mixologist Ben Scorah

Prized Pomelo Prized Pomelo: Created by Mixologist Ben Scorah Photo: Courtesy

INGREDIENTS

1 1/2 oz Tequila Don Julio Blanco

4 1/2 oz Health-Ade Original Kombucha

1 1/2 oz Fresh Pink Grapefruit Juice

1/2 oz Fresh Lime Juice

1/4 oz Blue Agave Nectar

Pinch Jacobsen Sea Salt and Grapefruit Zest for Garnish

DIRECTIONS

Combine Tequila Don Julio Blanco, fresh pink grapefruit juice, fresh lime juice and blue agave nectar in a cocktail shaker with ice. Shake well. Strain liquid over fresh ice in a Highball glass.

Top up glass with Health-Ade Original Kombucha. Garnish with grapefruit zest and a small pinch of Jacobsen Sea Salt

Ideal Serve:

Highball Glass

  • FLOR ADORA: Developed by Erik Adkins, bar manager of The Slanted Door Restaurant for Bruce Cost Ginger Ale.

Flor Adora FLOR ADORA is Developed by Erik Adkins, bar manager of The Slanted Door Restaurant for Bruce Cost Ginger Ale. Photo: Courtesy

INGREDIENTS

4 oz Bruce Cost Ginger Ale - Original

0.75 oz lemon juice

0.75 oz Small Hand Foods raspberry gum syrup

1.5 oz Plymouth gin

DIRECTIONS

In a glass with ice, combine the listed ingredients. Stir, garnish with blackberries and enjoy!

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Lifestyle Reporter

Shirley Gomez has been exposed to many aspects of the art world. Besides being a Fashion Journalist, she studied Fashion Styling and Fashion Styling for Men at the Fashion Institute of Technology in New York City, Interior Design at UNIBE and Fashion Design at ITSMJ Fashion School in the Dominican Republic. She worked as a Fashion Journalist, Fashion Stylist and Social Media Manager at one of the most recognized magazines in the Dominican Republic, Oh! Magazine, as an occasional Entertainment Journalist, of the prestigious newspaper “Listín Diario”, as well as a fashion collaborator of a radio show aired in 100.9 FM SuperQ. When Shirley is not writing you can find her listening Demi Lovato or Beyonce's songs, decorating her apartment or watching Family Feud.