My husband and I have been invited to join friends at their mountain cabin over Labor Day weekend. I am so appreciative of the invitation and want to bring a nice hostess gift and some goodies for the group. Since we will be hiking all day, I want to be able to quickly reheat or even microwave it. Do you have a good recipe that uses fresh ingredients? I love soups! Thanks so much.
Becky, Belmont neighborhood
I have several end-of-summer recipes that will wow your guests. These are tried and true; I promise your guests will be clamoring for the recipes. Please feel free to share the recipes with your guests – that alone is a true gift.
Nothing says summer (or any season!) better than a well-mixed gin and tonic garnished with a lime. I absolutely adore the combination of Hendrick’s gin with Fever-Tree Indian Water tonic. Combined, they create a delicious flavor. I love tonic in the small bottles because they never lose their fizz.
This soup is so simple and tasty. Buy cucumbers and fresh dill from your local farmers’ market—it makes a huge difference. This can be served as an appetizer in a small cup once you return from your hike. A dill or cucumber garnish is a must!
Lucy’s Cucumber Soup
- 1qt. buttermilk
- 1/2 cup mayo
- 2 medium cucumbers
- 1 small onion or some green onion
- 1 T Ranch dressing
- Salt & pepper to taste
- Pinch of dill
- Peel cucumbers and scoop out seeds.
Add all together and blend in blender.
It’s better when made a least 1 day – preferably 2 days – ahead.
I promise this is the best Pimento Cheese you’ll ever taste. I served it while on my family vacation and everyone asked for more. Don’t underestimate the addition of vinegar; it gives it a wonderful zing. Where typical pimento cheese can get boring, this version will titillate your taste buds—cross my heart.
Amy’s Pimento Cheese
- 1 bag of shredded sharp cheddar cheese
- 1 tsp vinegar
- 1 jar pimento, drained ( not the tiny jar, but the next largest size)
- Walnuts or slivered almonds
- Sliced green olives, drained
- Hellman’s real mayo
Stir it all up, chill and chow down……..
My sisters and I have certain cookbooks we just love. The Tomato Basil Pie recipe below came from one of our favorite cookbooks, Heart and Soul published by the Junior League of Memphis. If you ever have the opportunity to buy one on eBay, do it! They are hard to find, but worth every penny. I promise there is not a bad recipe in this book. I made this last night and substituted Panko crumbs for the crackers which added a nice crunch.
Tomato Basil Pie
- 1 9-inch frozen unbaked deep-dish crust
- 3-4 medium tomatoes, sliced, drained, and patted dry
- Salt and pepper to taste
- 8 slices bacon, cooked crisp and crumbled
- 3 tablespoons snipped fresh basil
- ¾ cup grated Parmesan cheese
- ¾ cup mayonnaise
- 1/3 cup crushed rich round crackers
Preheat the oven to 350 degrees. Thaw pie crust for 10 minutes at room temperature. Arrange some of the tomato slices in pie crust to form a single layer. Lightly season with salt and pepper. Sprinkle with some of bacon and basil. Repeat layering, using remaining tomato slices, salt, pepper, bacon and basil. Combine Parmesan cheese and mayonnaise and spread over tomatoes. Sprinkle with crushed crackers. Bake for 30 minutes or until crumbs begin to brown. Makes 6-8 servings.
AshBlue in Bandywood has lovely hostess gifts, check out their selection of hostess napkins and holders.
Happy Labor Day!
Each Thursday we answer one question from a reader for both StyleBlueprint and the Her Q’s blog found at HerNashville.com. We also answer two questions each Tuesday just on the Her Q’s blog. Please send us your questions at: [email protected]