Patio Party!

Patio Party!

Looking for the perfect menu to serve your guests this summer? Start off light with some Mozzarella Skewers and an Academy Cocktail; then serve Grilled Chicken Strips along with an Avocado & Orange Salad. Finish the evening by surprising your guests with a cool Pomegranate, Blueberry & Peach Sorbet.

Mozzarella SkewersAcademy CocktailGrilled Chicken StripsAvacado & Orange SaladPomegranate, Blueberry & Peach Sorbet

Mozzarella Skewers Ingredients

1 container fresh baby mozzarella

1 package fresh basil

25-30 cherry tomatoes, small to medium size


1 Tbs. balsamic vinegar

1 Tbs. olive oil

1/4 tsp. salt

1/2 tsp. pepper

Directions If mozzarella balls are larger than 1/2-inch in diameter, cut into cubes to size. Wash and dry tomatoes and basil. If basil leaves are large, these may be cut in half. Using small skewers about 4 1/2 inches long, slide on a tomato, a piece of basil folded in half and a cube of mozzarella. Repeat on new skewers until all the pieces have been used. Combine ingredients for dressing and brush or sprinkle over skewers just before serving. Dressing can also be served on the side for dipping.

Serving Size 25-30

Preperation Time

5  minutes

Academy Cocktail


1 C. vodka

1 C. orange liqueur

2 C. white cranberry juice

1 lime, juiced


1 orange

Directions Combine vodka, orange liqueur, cranberry juice, and lime juice in a pitcher. Stir well and pour into 2 merlot glasses filled with ice. Score an orange from top to bottom in 1/4-inch slices. Peel off and twist to make a garnish. Garnish drink with orange twist and serve. Yield: 2 servings.

Grilled Chicken Strips Ingredients 1/4 C. soy sauce

3 Tbs. dry white wine

2 Tbs. lemon juice

2 Tbs. cooking oil

3/4 tsp. herbs

1/2 tsp. ginger

1 clove garlic, minced

1/4 tsp. onion powder

Dash pepper


Marinate chicken (deboned and cut in strips) for 2-4 hours. Skewer accordion style.

Grill about 15 minutes on low.

Avacado & Orange Salad


1 large avocado sliced

1 bunch lettuce leaf

1 bunch green onions sliced

3 large orange sectioned & cut into chunk

Dressing: 1/2 C. peanut oil

1/2 C. orange juice

2 Tbs. red wine vinegar

1/2 tsp. orange peel grated

Directions In salad bowl, combine avocado, lettuce, sliced onion and oranges. Mix all dressing ingredients and pour dressing over the salad just before serving.

Serving Size


Pomegranate, Blueberry & Peach Sorbet


1 C. sugar

1 C. water

2 tsp. grated lemon zest

3/4 C. lemon juice

1 ripe peach, peeled and diced

1/2 C. pomegranate-blueberry juice

Garnish: Lemon zest curls and mint leaves

Directions Combine sugar and water in a small saucepan; bring to a boil. Cook for 1 minute, or until sugar is dissolved. Remove from heat; add lemon zest and lemon juice. Cover and let cool for 30 minutes. Strain mixture into blender or food processor. Add peach and pomegranate blueberry juice; blend until smooth.  Chill in refrigerator for at least 1 hour or overnight. Pour mixture into freezer can of ice cream freezer and freeze according to manufacturer's directions. Transfer to a freezer safe container and freeze covered for 1 hour or until firm. Serve in martini glass with a lemon zest curl and mint leaf.

Serving Size 6

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