It’s June and, for me, it’s the start of summer entertaining. But then I remember I’m in Nevada and outdoor entertaining is not happening.
I’m still not sure what takes the place of outdoor parties, the greenery, the flowers, the hung little lights that sparkle all around, the soft music. The problem is, I can make it pretty, but I can’t make it less hot.
I’ve decided this year to stop fighting what I can’t change. No more tilting at windmills for me. I’ll plan an indoor party and do my best to make it feel as though we were enjoying a warm summer evening outside. I have the menu, I have the guests, now all I need is a great deal of imagination and ingenuity.
I’m thinking maybe moving some furniture around and setting up several small tables and chairs. I’ll use deep green tablecloths to imitate the lush greenness, loads of low flowers on the tables, low lighting around the rooms and lighting my indoor trees. Overhead fans turning lazily to provide a light breeze. Okay, it’s beginning to sound a little better. I should start at the front entrance and plan that to be flower filled to set the stage.
It sounds good, but will it work? We’ll see. A nice summer menu should help here.
Maybe an avocado overflowing with shrimp and Green Goddess dressing followed by tortellini tossed in pesto and panna cotta covered in berries. I think that might be it. Nothing heavy, just really light and easy. I think I’ve got it!
Avocado with Shrimp in Green Goddess Dressing – Serves 4
Make the dressing before cutting the avocado. Using two large ripe avocados, cut avocado lengthwise, peel and pit. Brush with lemon juice. Cut small slice from bottom so avocado will lay flat on plate.
Combine 3 cups mayonnaise, 1 tbs. tarragon wine vinegar, 1 tsp. lemon juice, 1 tbs. anchovy paste, 1 tsp. dried tarragon, ½ cup finely chopped scallions, ¼ tsp. minced garlic and chopped parsley with 1/8 tsp. cayenne. Taste for seasoning. In large bowl, combine one lb. peeled, cooked small shrimp with 1-1/2 cups dressing. Fill each avocado half with mixture, mounding at top. Chill. Pass the remaining dressing when serving.
