Summer is made for casual Summer outdoor entertaining. My recipe for recipe for casual, outdoor Summer entertaining anywhere is simply this … friends, family, food, flowers and some great wine!
Disclosure: This post is sponsored by Ruffino Wines. As always, all opinions are my own. Thanks for supporting brands that support Seasons and Suppers.
I live in Muskoka year round, but I know when most people think of Muskoka, they think of Summer cottages. The beautiful landscape makes a perfect backdrop for outdoor entertaining. It also lends itself perfectly to casual, rustic entertaining, whether on the dock or the deck.
While a great backdrop is always nice, the recipe for casual, outdoor Summer entertaining anywhere is simply this … friends, family, food, flowers and some great wine!
The Ruffino Pinot Grigio is a lovely fresh, fragrant and elegant white, with notes of pear and almond. Pinot Grigio is a perfect Summer wine. It’s light and refreshing and pairs beautifully with a wide variety of food. The Ruffino Pinot Grigio was lovely with the fruit, cheese and meat I served.
Also perfect for Summer, the well-chilled Ruffino Prosecco was crisp and clean with beautiful, fine bubbles. It has flavours of peach and apples that is lovely enjoyed as is, or made in to a Prosecco cocktail. I made a quick and easy Prosecco cocktail using some peach puree, frozen raspberries and some fresh mint. It’s easy for guests to make themselves and is a wonderful way to enjoy Summer fruit. Scroll down for the recipe for my Peach Melba Prosecco.
As always, please enjoy and drink responsibly.
Tips for Casual Summer Outdoor Entertaining
Galvanized metal is very popular right now, economical and is perfect for casual outdoor entertaining. Look for metal buckets to fill with ice to keep your wine chilled. A galvanized metal tray is perfect for food, while a tall, metal vase is great for flowers. You don’t need to buy flowers. Simply grab some from your garden or collect some wildflowers and greens.
For my food tray, I used a vintage metal berry picking tray that I picked up at an antique store. It’s always fun to use unique, rustic, vintage pieces for entertaining and they make great centre pieces. Don’t worry if it’s something that’s not typically used for food. Simply line it with parchment paper and fill it up!
I love a meat, cheese, bread and fruit tray for casual entertaining. It’s filling, tasty and easy to grab and enjoy. No plates required!
I think the best trays are those that are crammed full, so don’t be afraid to stack and stuff. Here I’ve used fresh cherries, grapes, sliced apples (look for varieties that don’t brown quickly!), assorted cured meats, several kinds of cheese, pickles, grainy mustard, bread sticks and lightly toasted baguette slices. I like to serve the cheese pre-cut for casual, outside entertaining, so I slice or cube it ahead so guests don’t need to do any cutting.
I served the pickles and grainy mustard in little Weck jars that I snuggled in with the meat and cheese.
A fresh and bright gingham table cloth is a great backdrop for Summer entertaining and is an easy way to dress up your outdoor furniture for the occasion. I love a fabric one. And you don’t have to cover the whole table. Simply fold it to use as a runner down the centre!
Having a special cocktail for the event is always fun. Set out the cocktail ingredients and let guests make their own. Here, for my Peach Melba Prosecco, I’ve put my peach puree in a pouring jar and the frozen raspberries in a little jar, ready to use.
Peach Melba Prosecco
An easy, fresh peach Prosecco cocktail, with frozen raspberries and fresh mint.
- 6 peaches peeled, pitted and diced
- 1/4-1/3 cup simple syrup (see below)
- 1 cup white sugar
- 1 cup water
- Frozen whole raspberries
- Fresh mint sprigs
- Ruffino Prosecco well chilled
Prepare the simple syrup by combining the sugar and water in a medium saucepan. Heat over medium-high heat, stirring until the sugar dissolves. Bring to a boil. Boil 1 minutes, then remove from heat to cool. (You won't use all of it here, but you can refrigerate and use extra for other cold drinks like iced tea or coffee).
Make the peach puree by adding diced peaches and 1/4 cup cooled simple syrup to a blender (or food processor). Blend until smooth. Taste and add additional simply syrup if needed. Puree should be pleasantly sweet. Refrigerate until well chilled.
To make the drink, add a bit of the chilled peach puree to the bottom of a glass (about 1/4-1/3). Top up with Prosecco. Give a stir, add 3 frozen raspberries and add a fresh mint sprig. Enjoy!