Summer Backyard BBQ Menu Ideas
There is nothing like getting together with friends and family for a day into night BBQ. The warmer temperatures and longer days just invite people to relax and hang outside. I put together a delicious BBQ Menu designed for ease of preparation, seasonal produce, diet flexibility, and just good eats. When preparing a BBQ menu, the first thing to evaluate is know your guests’ dietary restrictions, if any. Don’t put any of your guests in the position where they must bring their own food. A courteous host will design a menu around their inspiration and friends and family food restrictions. In my case no matter if I am entertaining friends or family, I always need food for vegetarian, sometimes vegan, and gluten free diets. The whole menu does not have to include all the restrictions, but having at least one selection per course for any specialized diet is greatly appreciated.
Food allergies are taken more seriously than when I was growing up and there are times when people have so many food allergies and restrictions they opt to bring their own food. No one wants to put anyone out or feel like they are needing a special meal just for them. As a courtesy describe your menu to your friend or family member and inform them of your menu. If you are making something they can eat, let them know.
Summer BBQ Menu
Beer Wine Raspberry Hibiscus Margarita
Appetizers
Muhammarra Grilled Shrimp Cocktail Pickled Deviled Eggs
Main Course
Grilled Sherry Marinated Flank Steak
Cold Sesame Noodles
Grilled Asparagus
3 Bean Salad
Dessert
Double Coconut Pie
Gluten Free Strawberry Tart
Fudgy Brownies with Sea Salt and Caramel
BBQ Menu: Drinks
Serving a selection of wine and beer and non-alcoholic beverages is all anyone expects at a backyard party. However, these days people are very particular about the type of wine and beer they like to drink. Most likely your guests will bring a beverage they like and willing to share.
For beer, offer a variety like a lager, IPA, and Saison. This variety should cover most people’s taste preference. You know you guests best, if the only beer your guests drink is Corona, then that is all you need. For me, I am surrounded beer aficionados, so the more diverse selection the happier they are.
My summer wine selection usually includes, red, white and rosé wines. Here again, people are particular about what wine they like to drink and based on my experience two types of white wines are necessary. There are two distinct white wine camps, those who only drink chardonnay and those who do not drink Chardonnay period. A choice of Chardonnay and Sauvignon Blanc or Pinot Grigio will round out the white wine selection nicely. Another option is offer White Bordeaux. It is a dry white wine and should appeal to both white wine camps.
For red wine, Merlot pairs nicely with the steak and is not as heavy as a Cabernet Sauvignon. Additionally, I found during the summer a lighter, dry red wine like Cotes de Rhone is another all-purpose red wine choice.
The great peace keeper is Rosé. Both red and white wine drinkers enjoy a dry rosé. So, if you do not have the white or red wine they prefer, rosé to the rescue. It is a refreshing wine and perfect for summer.
For fun, offer a signature cocktail like Raspberry Hibiscus Margarita with Jalapeno. You get two drinks in one with this recipe. The raspberry hibiscus juice is excellent in a cocktail and a non-alcoholic beverage mixed with seltzer or ginger ale.
BBQ Menu: The Beginning
No BBQ menu is complete without a good selection of appetizers. Chances are, your guests will arrive hungry anticipating a night of eating and drinking. Appetizers give people something to do other than drink, plus they set the mood of your party. Also, it is my experience people love appetizers or nibbly foods, sometimes more than the main dinner selection. Some people like to help and pass around a tray of appetizers because it gets them connected to everyone at the party.
BBQ Menu: Appetizers
Depending on the amount of people determines how many appetizers you need. For a party with 8 people, I usually have three appetizers. Having more than 2 appetizer selections gives people choices for their meal, it looks welcoming and people feel like they are going to be well fed. When there is a small selection of food, people feel self-conscious about eating, because no one wants to be the guy who eats more than their fair share, and like I mentioned earlier people are usually hungry as soon as they arrive to a BBQ. Even if you have a larger party, 3 appetizers are a nice selection but make enough of each for two appetizer stations.
Variety is the name of the game. People love chips and dip of any variety. Serve with a vegetable crudité, and chips and crackers. All my dips published in this blog are some of my favorites and picking one is like choosing which of your children is your favorite. They are all my favorite. For a small party, I would select one dip, for a larger party I make two or three dips depending on the other appetizers.
Muhammarra is a delicious roasted red pepper dip from Syria. It is a vegan dip, but not gluten free. You can easily eliminate the crackers and add more walnuts for a gluten free option. Next to guacamole, Muhammarra is one of my favorites.
No one can resist shrimp cocktail and this roasted shrimp cocktail with Sriracha horseradish cocktail sauce is a definite crowd pleaser. As long as you got your grill going, grill the shrimp over indirect heat instead of roasting them.
If it is not super hot outside people love Deviled Eggs and the Cornichon Pickle Deviled Eggs will pair nicely with the rest of the menu.
BBQ Menu: Main Course
I went traditional with this BBQ menu and selected a meat entrée because this flank steak is easy to prepare and cooks up quickly. My recipe for Grilled Sherry Marinated Flank Steak is an oldie but goodie and one I use regularly. The marinade is also delicious for pork tenderloin. The photographs may need updating but the steak has a sweet, salty and smoky flavor that is timeless. With grilled sherry marinated flank steak, you can make all sorts of crowd pleasing main entrées. Serve it as is, make into a steak salad, or make tacos or steak fajitas. Additionally, any leftovers make the best steak sandwich.
Very few people don’t like grilled asparagus and it pairs well with this flank steak. On several occasions I discovered grilled asparagus is the only prepare some people will eat asparagus. As long as you got the grill going, you might as well grill up some vegetables. You can serve the grilled asparagus as is or have an orange mayonnaise dressing on the side. If you have vegetarians at your party be considerate and grill the asparagus before you grill the flank steak.
I often find a green salad is not the most popular food item at buffets and barbecues. My theory is people pile their plates with the main food selection with the best intention of returning for salad. But chances are they go back for seconds and forgo the salad. However, no one will miss the leafy green salad as long as there a couple of vegetable dish selections. For a leafy green salad substitute, I enjoy this 3 Bean Salad, made with two types of string beans, kidney beans and a lemon ginger vinaigrette. Not only is it a delicious salad, it provides some protein for vegan and vegetarian guests.
For an unexpected side dish, serve Cold Sesame Noodles instead of potato salad. Cold sesame noodles also give your vegetarian guests some more protein with the 3 bean salad. If you need a gluten free side dish, make the cold sesame noodles with your favorite gluten free pasta, or Quinoa Salad with Avocado and Dried Fruit.
BBQ Menu: Dessert
For a small party one dessert is plenty, but if you are having more than 8 guests, then offer a selection of desserts. I prefer desserts that can easily be made in advance and maintain their vibrant appearance and taste. Unless I make a sheet cake, like Pioneer Woman’s, Best chocolate Sheet Cake, I do not bake cakes for barbecues. Pies, cookies, brownies, crisps, or make your own ice cream sundaes are perfect for a summer BBQ menu. An excellent pie, and gluten free to boot, is Double Coconut Pie or, Gluten free Strawberry Tart made with pistachio cookie crust. The strawberry tart taste best when it is assembled right before serving, but that does not take too much time.
Nothing beats these fudgy brownies with sea salt and caramel, and they can easily fit in to make your own brownie sundaes. Just add the caramel sauce after you top off with the ice cream. But if you want a cold and refreshing dessert, Lemon Mousse or Yogurt Panna Cotta are excellent options for a small backyard parties.
Party Success
All these recipes were published to feed an average size family, yet they can easily scale up to feed any number of number of people. If I am only serving one main entrée selection, I figure on 6 oz (175 g) per person for the main entrée. A 6 oz (175 g) serving is a normal sized dinner portion. If you have a lot of food in your buffet and a second entrée, figure on 4 oz (150 g) of meat or fish per person. A half cup (125 ml) per person is a good portion size for any salad, vegetable or grain side dish.
The key to a fun and relaxed backyard BBQ is don’t fret it. Do as much as you can in advance and let people help when offered. Once the appetizers are made, the only food you need to time is the flank steak, everything else can be made in advance. Keep any cold food chilled before serving. There is nothing on the vegetables dishes you need to worry about going bad, except if you serve the orange mayonnaise.
Summer parties are less formal, and people enjoy making a dish to share. The main point of your get together is just that, a gathering of friends and family for a relaxing evening of good food, and fun. There is nothing wrong with asking people to help. Know your talents and limits, if dessert is not your forte, ask friends to bring dessert or buy it. Or, maybe you love making dessert but can’t swing the appetizers or salad, ask for help. Honestly, most people enjoy bringing a contribution because it makes them feel they are part of the party’s success. As much as you do not want to be alone in the kitchen, your guests want to visit with you as well, so ask for help when you need it.
Here is to a summer full of lots of parties and barbecues. Enjoy!
© 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
Lemon Pavlova with Kiwi and Passion Fruit Sauce
A few years ago, I offered to bring a dessert for our Russian themed book club meeting. Our theme had nothing to do with the current US and Russian political climate, but was literary based around a love story from a classic Russian novella by Sergeevish Turgenev. At the time, the possibility of Russia interfering with the 2016 election was not even a blip in our imagination. Our job was to decipher the leads told throughout a melodramatic Russian love story and form an opinion if “First Love” was the definitive love story written in the 19th century. The task was not as insurmountable as it sounds, but my bigger concern lay with what should I bring for dessert?
After reading the story, and not feeling enthusiastic about it, I waltzed into researching ideas for a “Russian” dessert. It did not take long to discover a meringue dessert created to honor the Russian prima ballerina Anna Pavlova. Pavlova is a dessert consisting of a meringue nest filled with whipped cream and seasonal fresh fruit. Each bite is a choreographed dance of sensual textures and flavors. It is soft and crispy, sweet and tart, and as light as a ballerina pirouetting on a cloud.
In 1926 and 1928, Anna Pavlova toured with her ballet company to Australia and New Zealand. Her world tours were as anticipated as the Beatles and considered a major event for both countries. Chefs in Australia and New Zealand built on the excitement and honored her by creating and naming a meringue cake in her honor. Both countries have a long-standing dispute over the origin of the pavlova, inspired by the dancer’s tutu. The pavlova turned out to be as captivating as the ballerina’s graceful dancing, growing in popularity around the world for almost a hundred years. There is evidence that neither country created this meringue cake, but they did influence in its legacy. A true love story in its’ own right.
How to Make a Pavlova
Unlike other meringues, like my peppermint meringue cookies, that are crispy through and through, a pavlova has a crispy outside and a creamy-marshmallow center. A small amount of corn starch makes this marshmallow middle possible. The luscious contrast in texture is one reason for the dessert’s popularity.
Making a pavlova is not difficult, but like all meringues they are temperamental. The right conditions, cool dry air, and slowly adding sugar to the developing meringue are key to success. Another important factor is making sure your mixing bowl and beaters, or whisk, are clean. Any oil or fat residue will prevent the eggs whites from developing into an airy cloud. A new trick I just learned is clean out your mixing bowl and beaters with distilled vinegar then wipe the bowl and beaters dry with a lint free cloth. This extra step will ensure your bowl is free of any traces of fat.
Once the egg whites are all glossy and fluffy, bake the meringue in a low temperature oven. Don’t peek. Keep the door shut throughout the cooking and cooling process. Like a soufflé, meringue deflates when exposed to air before it is set.
Meringues are very sweet, so I offset the sweetness with tart fruit and lightly sweetened whipped cream. Adding extra sweet fruit, jams, fruit curds, or sauces makes the pavlova cloyingly sweet. Passion fruit has a tart flavor and is perfect with meringue. If you can find fresh passion fruit scoop out the flesh and seeds and drizzle it over the whipped cream for a dramatic affect. Otherwise you can buy frozen passion fruit pulp in the freezer section of your grocery store. I made a sauce with the passion fruit with a little sugar and reduced it slightly. Resist the temptation to add more sugar. The sauce is tart by itself, but combined with the sweet meringue, the tart flavor subsides.
Switch it up
For a dairy free option, make whipped cream with coconut cream found in full fat coconut milk.
For a vegan option make the meringue with Aquafaba, chickpea water, and use coconut milk whipped cream. Top with fruit and passion fruit sauce.
For more lemon flavor add 1 TB fresh lemon juice to the finished meringue. Fold it in with the lemon zest, corn starch. Omit the vinegar.
Add 1 1/2 teaspoons of unsweetened natural coco powder for a chocolate Pavlova. Fold in the coco powder with the corn starch until no streaks are left. (omit the lemon zest in this recipe)
My pavlova recipe is adapted from Ina Garten, Barefoot Contessa, Mixed Berry Pavlova.
Lemon Pavlova with Passion Fruit and Kiwi
Ingredients
- 5 egg whites about 1/2 cup (125 ml)
- 1 cup 7 oz/ 202 g granulated sugar
- 1 tsp distilled vinegar
- 2 tsp cornstarch
- Zest from 1 lemon
- 1 cup 250 ml heavy cream
- 1 tsp vanilla extract
- 1 TB powdered sugar
- 1 kiwi peeled and sliced thin,
- 3/4 cup 185 ml frozen passion fruit pulp, or one fresh passion fruit
- 1-2 TB granulated sugar if using pulp
- Berries and fresh mint to garnish
Instructions
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Preheat the oven to 350°F /180°C and place the oven rack in the middle position.
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Draw a 9 inch (23 cm) circle in the middle of a piece of parchment paper large enough to cover a large rimmed baking sheet. Turn the paper over, and place the parchment paper on your baking sheet. The drawn side is facing down. Set aside.
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Wipe your mixing bowl and beaters with some distilled vinegar then wipe dry with a lint free cloth.
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Add the egg whites with a small pinch of Kosher salt to a bowl of a stand mixer fitted with a whisk attachment. Turn the speed to medium-high and whisk until the egg whites become foamy and hold soft peaks.
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With the motor running add the sugar one tablespoon at a time, whisking between each addition. This will take some time, about 5 minutes, but it prevents the egg whites from deflating. When all the sugar is added, turn the speed up to high and beat until the egg whites are glossy and hold stiff peaks and all the sugar is dissolved, about 2-3 minutes. Test if the sugar is dissolved by rubbing a small piece of whipped egg whites between your fingers. If it feels course, then the sugar has not fully dissolved. If so, continue beating the egg whites or a minute more, but be careful to not over beat the meringue because it will deflate.
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Remove the bowl from the mixer and sift the cornstarch over the meringue. Add the lemon zest and vinegar then carefully fold the ingredients into the meringue until evenly combined.
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Pour the meringue on to the parchment paper aiming for the middle of your circle. Spread out the meringue to evenly fill the circle.
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Place in the oven and turn the heat down to 300°F / 150°C Bake for 1 hour then turn off the oven. Keep the oven door closed no peeking. Cool the meringue in the oven for an hour, or until it reaches room temperature.
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You can make the meringue a day ahead and store in an airtight container on the counter. A cool oven is a great place to store the meringue overnight. Do not refrigerate.
Passion Fruit Sauce
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Pour the passion fruit sauce into a medium saucepan. Turn the heat to medium-high and add 1 TB of the sugar. Whisk to combine and bring to a gentle simmer. Taste add another tablespoon of sugar if needed. Remember the meringue is very sweet so keep the passion fruit sauce on the tart side. Whisk to combine and simmer. Cook until the sauce begins to thicken and slightly reduces. Turn off the heat and pour the sauce into a heat proof container. Cool to room temperature.
Make the Whipped Cream
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Add the chilled heavy cream to a medium bowl and whip with a hand held mixer, or use a free standing mixer, until just starting to thicken. Add the vanilla extract and sugar and beat until soft peaks form. Cover and keep refrigerated until needed.
Assemble the Pavlova
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Just before serving, slowly peel away the parchment paper from the meringue. A thin spatula helps release any stubborn parts. Slide the meringue onto a serving plate, then layer with the whipped cream. Scatter the fruit on top of the whipped cream then drizzle with the passion fruit or some of the sauce. Garnish with fresh mint if using.
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Serve immediately with extra sauce.
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Once assembled, pavlovas do not keep very long because the whipped cream makes the meringue soggy. You can cover any leftovers with aluminum foil and keep in the refrigerator for one day with the understanding some of the crispiness will subside.
Recipe Notes
Meringues are temperamental to humid condition. Store in an air tight container until needed. A cool oven is the best place to store a meringue, just make sure you don't accidentally turn it on.
You can also make 6 - 8 small nests instead of one big one. Each meringue then gets a large dollop of whipped cream and fresh fruit.
© 2017 – 2018, Ginger Smith- Lemon Thyme and Ginger. All rights reserved.
