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Your Oven’s on Vacation

Three make-ahead summer party menus that won’t trap you in a hot, tiny kitchen.

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BRUNCH FOR EIGHT
Calexico Carne Asada | Chef Peter Oleyer

The Menu
Fruit salad with vanilla, mint, and cayenne pepper
Maple-lime yogurt with pumpkinseed granola
Caramelized onion, mushroom, and goat-cheese frittata with cherry-tomato pico de gallo
Jalapeño-cheddar scones
• Vampiro cocktails

I made a pumpkinseed granola (1), which will keep in an airtight container for a week. The day ahead, prepare the maple-and-lime yogurt (2) and the frittata with caramelized onion, roasted mushroom, and goat cheese (3). I wanted a breakfast breadjalapeño-Cheddar scones (4) just sounded tasty. Keep them in Tupperware overnight. Take the frittata out several hours before guests arrive, so it’s room temperature. Then prepare the pico de gallo (5) for the eggs, and the fruit salad with vanilla, mint, and cayenne pepper (6). That recipe calls for apple, melon, and pineapple, but it’s more about the dressing; you can buy precut fruit to save time. Serve pitchers of Vampiro cocktails (7), a tequila-based Bloody Mary. For beer, Modelo Especial is my favorite lager.


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