COCKTAIL HOUR: POPSICLES AND PROSECCO

Looking for a super easy and super fast cocktail or dessert for your summer dinner party, supper club, or get-together? Need the perfect "guest greeter" beverage for your wedding or rehearsal dinner? Why not make Popsicles and Prosecco... the perfect adult summer treat? This is a breeze to make, extremely affordable, and everyone will love it!

You can make your own homemade popsicles like I did or you can just buy really delicious flavors at most organic grocers. Even Wal-Mart has Mexican "paletas" (gourmet ice pops)  in flavors like Coconut, Lime, and Mango. No matter what variety you choose, this party-starter or dessert is easy, elegant, and absolutely a crowd-pleaser! You can match your colors to your party's color scheme, or serve a variety of flavors like I have here. I find the fruity flavors work best rather than creamy flavors and I also prefer Prosecco to Cava or Champagne because it is a bit sweeter and pairs better, IMO.

So, all you have to do is to make sure your pops are really frozen so they don't melt too fast. Also, chill the Prosecco a little colder than you normally would. When you are ready to serve, just pop the popsicle into a wine glass, pour over the chilled Prosecco and serve! You can also serve this with chilled ginger ale, chilled Italian sparkling soda, ginger beer, or seltzer if you prefer not to serve alcohol.

VARIATIONS ON A THEME:

Coffee or Chocolate Popsicles with Kahlua

Lime, Orange, or Watermelon Popsicles with Chilled Tequila

Lemon Popsicles or Sorbet with a Shot of Chilled Chambord

Raspberry Popsicles or Sorbet with a Shot of Chilled Limoncello

Coco-Cola Popsicles with a Shot of Chilled Bourbon

You get the picture... for the sorbet, line up your glasses on a tray and chill for 30 minutes.  first. Scoop in the sorbet and chill until party time. Just before serving, pour over the liqueur or serve the liqueur in a chilled shot glass on the side.

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RECIPE: EASY, FAST, AND ALWAYS PERFECT GRILLED CORN ON THE COB

It's just about corn season! To me, nothing says summer more than fresh picked corn and I cannot wait to bite into that first piece of corn from the grill. Some of my friends think it is hard to grill good corn- that it gets dried out, etc. I've got a super easy way to grill corn for a crowd that is perfect every time. Here's how:

MARTIE'S PERFECTLY EASY GRILLED CORN

SUPPLIES

Large tub or bucket

Large Styrofoam ice chest

Grill (charcoal, gas, wood fire or whatever you like)

Long handled tongs

Oven mitt or heat-proof glove

INGREDIENTS

2 dozen ears of fresh corn in the husk (you don't have to remove the inner silks but it does make it easier for your guests if you do) Estimate 2 ears of corn per guest.

Butter

Salt

Pepper

DIRECTIONS:

Check the ears for any evidence of bugs, etc. Snip the silks off of the tip of each ear. I usually don't slice the bottom off so people have something to hold on to... but you can cut them level if you are using plastic corn holders.

Submerge the ears in cool water and let them soak for at least 30 minutes and up to 2 hours.

While the corn is soaking, fire up your grill. You want a medium heat and an indirect heat zone-so move some of your coals to the outer edge of the grill if you are using charcoal. so you can move the corn off direct heat. Make sure the grill rack is not down too low. You want indirect heat so the husks don't burn. A bit of charring is good but if the heat is too high or the grill is too low over the coals, you'll burn up the husks before the corn cooks inside.

Once the coals are ready, drain the water.

Place the corn on the center of the grill- stay away from the outer edge where there could be hot spots.

Cover the grill and leave it alone for 12 minutes. (you may need to adjust the time if you have a larger quantity of corn)

Open and turn the ears to char the other side. Close the grill and let cook for another 5 minutes.

Remove the corn and immediately put it in the Styrofoam ice chest and put the top on it as fast as you can. Put something heavy on top of the chest to keep the lid down tight.

Allow the corn to continue to steam in the chest until serving time- at least 15 minutes. I usually do this an hour or more before the party and it is perfect to serve when guests arrive. The ice chest keeps the corn steaming hot!

To serve: Put the corn in a big bowl and pass family or simply allow guests to serve themselves. Provide tongs and heat-proof mitts. Guests simply peel back the husks and the silks fall off with it. Set up condiments like butter, salt, pepper, lime, queso fresco, cilantro, or spices.

So easy, so fast, and soooo dang good! Have a trash can nearby where they can dispose of the husks and cob.

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RECIPE: JENNIE BENEDICT'S FAMOUS BENEDICTINE SPREAD

According to Derby lore and my good friend Traci Badenhausen, you cannot NOT have Benedictine on your menu for Derby parties in Kentucky. She's provided the original recipe from Louisville caterer and cookbook author Jennie Benedict, who made it famous years ago. It is so famous, it has its own Wikipedia page and a Pinterest board! Her first cookbook, Blue Ribbon Cooking, was published in 1902 and while it did not originally have the recipe for Benedictine, it now does, according to Wikipedia. Used for cucumber tea sandwiches or as a spread for other sandwiches, you can use it for a veggie dip, too.

While you can barely see it, there's Benedictine Spread in those little tea sandwiches. It's often used for dip as well.

While you can barely see it, there's Benedictine Spread in those little tea sandwiches. It's often used for dip as well.

JENNIE BENEDICT'S FAMOUS BENEDICTINE SPREAD

INGREDIENTS
1 cucumber
1 onion
8 ounces cream cheese, softened
1 teaspoon salt
A few grains of cayenne pepper
2 drops green food coloring (optional, but a local favorite)
 

DIRECTIONS:
Peel and grate the cucumber, then wrap it in a clean dish towel and squeeze the juice into a dish. Discard the pulp. Peel and grate the onion, then wrap it in a clean dish towel and squeeze the juice into a dish. Discard the pulp. (Use a juicer if you prefer)

Combine three tablespoons of the cucumber juice, one tablespoon of the onion juice, cream cheese, salt, pepper and food coloring in a bowl. Mix with a fork until well blended. Serve as a dip or as a sandwich filling.

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