Supper, I love the word supper! There is something so seductively Southern about it and it always makes me think of the love and care that went into the making of the meal. The main ingredient to every good gathering is the people we share it with, and the first meal the Mrs. Wonderful’s wanted to share with you is a summer supper (Oops said it again, told you I love that word!) cooked and shared with family. I have headed back to where it all began, Atlanta, to end my summer on the East Coast. While I’ve done more entertaining in my day Caroline is the true ’chef’ of the 2 of us and she has come up with a fun meal that we can cook and enjoy with our nieces and my youngest daughter Josephine.
A gaggle of girls, yep thats what we got (out of 5 children there are four and out of ten grandchildren there are 8 girls), which means there is a lot of conversation and no shortage of high-pitched giggles!
The Menu
Summer Cocktail: The Grand Alvear
When I lived in Buenos Aires this my favorite cocktail in the city, created by the stately bartenders at the stunning Alvear Palace Hotel bar, which was not a bad place to hang out. I will admit it took me a few goes to understand exactly what they were trying to tell me the ingredients were, but I mastered it and it has been a huge hit with friends ever since…and trust me, I was willing to give it as many goes as it took!
Cheese Plate:
We had so much fun going to the Calyroad Creamery in Atlanta, tasting and selecting the cheeses, honeycomb and locally made crackers for our cheese plate. If you are in the area you should check it out they are there doing their craft and it is a cool process to see and the results are delicious.
Grilled Peaches and Burrata:
This ended up being the hit of the summer supper and even though it’s appears complicated at first, trust me it is so easy. The flavors from the sweetness of the peaches to the crisped salty prosciutto and the tanginess of the balsamic glaze were mouth watering, then you add the creaminess of the burrata…sublime!
Grilled Shrimp Salad:
We gathered all our summer favorites for our salad, but you can create this year round. When the corn is over, simply take frozen corn kernels put them on a sheet pan with a drizzle of olive oil, salt and pepper and roast them in the oven at 375, stirring occasionally until just starting to brown.
Berry Clafoutis:
I like serving these in individual gratin dishes and the girls loved having their own. This dessert is so super easy and delicious but looks like you went to a lot of trouble, you can use cherries when they are in season if you prefer.
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