Part of the Summer fun is gathering with family and friends, organizing picnics, having beach days, barbecues at home or boating along our beautiful Long Island North Shore. Any time spent with loved ones only gets more enjoyable with some good, fresh food to go along with your favorite cocktail. The variety today is endless; every restaurant has a cocktail menu, many events have a signature cocktail and coolers are filled with White Claws, several beer choices and pitchers of specialty drinks. A variety of freshly made sandwiches are always welcome, easily transported and packed. Try these ideas!
COCKTAILS: Always use a pretty glass, whether it’s a martini glass, a margherita glass or a wine glass. Your favorite cocktail will taste better, I can guarantee it, if it’s served in a special glass. Chill the glass by filling it with ice cubes while you prepare the cocktail.
Aperol Spritz – served as an aperitif mostly in Northeast Italy.
3 parts prosecco, 2 parts aperol (Italian digestive bitters), club soda.
Garnish with an orange slice, serve on lots of ice in a high wine glass.
Botanical Martini – refreshing and certainly a drink with a buzz.
Chill a martini glass with ice cubes. In a shaker with ice, mix your favorite vodka, fresh lime juice and a botanical vodka (my favorite is Ketel One Peach and Orange Blossom). Shake it well, pour into chilled martini glass, after removing the ice cubes from the glass. Garnish either with a lime twist or orange peel. Has a little sweetness!
Strawberry Margherita - in a pitcher, infuse your favorite white tequila with fresh strawberries and slices of jalapenos. Add some lime juice and if you want some sweetness, add triple sec or Cointreau. You can either blend this drink with the strawberries (remove the jalapenos) for a thick, frozen margherita or pour the liquid into a shaker filled with ice, shake it well, and pour in a margherita glass. Garnish with lime and/or strawberry. You can keep the infused vodka in your freezer for future days of cocktail fun.
SIMPLE SPECIALTY SANDWICHES: Always use fresh bread, French bread works well (soft on the inside), or panini style bread. I always scoop out a good amount of the white on the inside (eliminating 2/3 of
the carbs).
Tuscan Sandwich - Grilled Chicken, mozzarella, roasted peppers, arugula or broccoli rabe
(recommended dressing – Chipotle or olive oil and balsamic vinegar)
Italian Favorite - Mozzarella, tomato, fresh basil or pesto
Add sopressata or bresaola, if desired. Dress with olive oil and balsamic vinegar.
Vitiello Squashed Tomatoes
Take a ripe tomato (preferably off the vine), cut in half or quarters, squash it into the bread cavity with your hands. Add salt & pepper, oregano and/or basil and evo. A real Italian touch is some chopped fresh garlic, if
you can handle it.
Serve with a chunk of blue cheese or mozzarella or burrata on the side.
Healthy Staple – Turkey, lacey swiss, romaine lettuce and tomato
Dress with Russian dressing or a spicy mustard.
Make a variety of sandwiches to suit your taste and satisfy your guests.
Great for a beach party, boat trip, picnic or backyard barbecue as an extra, while the meats and fish are grilling
Who doesn't love a good sandwich?