Mary Dell writes: At the end of every month, I tear off another page of our oversize family calendar and toss the tattered sheet away. April lands in the recycling bin and I am gleeful. There, on the last line for May, is the gateway to summer: Memorial Day Weekend.
At Grown and Flown, our friend and neighbor, Renee Cohen, is chef/instructor of CuisineArts Cooking School and supplied much of the culinary inspiration for this Memorial Day cookout.
1. Lemonade with fresh mint
Mix together the juice of 10 lemons, 6 cups water, 1/2 cup sugar, 3 sprigs mint. Adjust to taste and add 8 sprigs of mint. Refrigerate and serve in tall glasses with a sprig of mint in each.
2. Watermelon margaritas
This recipe is from the late, great Gourmet magazine: Cut up a watermelon into cubes, place in Ziplock bag and freeze overnight. Place the frozen watermelon (5 cups), 1 cup Tequila, 1/2 cup Triple Sec, 1/2 cup fresh lime juice, and 1/4 cup sugar in a blender and blend until the consistency is slushy. Best watermelon margaritas, ever!
3. Crudite with a yogurt-based dipping sauce with chipolte pepper
From Chobani Yogurt’s website: In a blender, puree 2 cups nonfat plain yogurt with 1/2 cup salsa, 1 can chipolte pepper (halved and seeded), with 3/4 tsp salt. Chill overnight.
4. Deviled eggs
Hard boil 9 large eggs for 11 minutes and place in a bowl filled with ice-cold water. Peel the eggs, halve them and remove the yolks. Mash the yolks with a fork and mix with 2 tbsp mayonnaise, 1 tsp mustard, 2 tbsp heavy cream, salt and pepper. Fill the cooked white egg halves and top with a sliver of jalapeno.