Back with another Labor Day menu. If you missed the antipasti-themed menu, here it is. As with before, this menu is a mix of some of our own recipes and ones I’ve seen floating around other blogs that have caught my attention. I haven’t made them all yet, but I hope to…maybe this weekend?
Here’s some more corn recipes, because if you’re anything like me, you want to eat A LOT of corn before the summer is up. This recipe sounds awesome: Roasted corn with manchego and lime from the Wednesday Chef. Or, if you prefer your corn to stay on its cob, I love the idea of making different flavored butters: Corn butters from A Muse in my Kitchen.
Portobello and Peach Burger from Green Kitchen Stories on Design Sponge (I think I’d sub blue cheese for the guacamole)
And I’m really digging on the concept of feta or haloumi (/halloumi/halumi) skewered on veggie kebobs. Apparently it doesn’t turn into a melted puddle. I haven’t tried that yet, but can’t wait to give it a shot. Here’s a bunch of veggie kebob recipes from The Kitchn.
Cobbler is always a favorite of mine. And naturally I love my own recipe (though, make the desserty version of it, with 1/2 c of sugar on the fruit).
But, much as I love cobbler, I will admit that right now, for this BBQ menu, I might prefer an ice cream cake or pie. Still something fruity and fresh. Or maybe citrusy? I’m thinking something like meyer lemon ice cream in a gingersnap crust topped with fresh raspberries and blackberries. But…I haven’t found a recipe for that yet…
Finally, the drinks. Here’s a few that get me excited (and some other people, I guess — the blackberry bourbon lemonade was our most popular post of the summer):
What’s your Labor Day style? Which menu calls to you more, the antipasti menu or the BBQ menu? Do you have any Labor Day or BBQ favorites?