INSPIRED BY WIMBLEDON: A SUMMER LAWN PARTY WITH STRAWBERRIES AND CREAM, PIMM'S CUPS COCKTAILS

All of the Wimbledon buzz has inspired me to plan a Lawn Party.... British style! If you can't make it to center court like my buddy Ricky Cooper did (thanks for the photo) or share the Royal box seats with the Duke and Duchess of Cambridge... well, you can plan a quick and easy Wimbledon-inspired lawn party in your own backyard!

Center court at Wimbledon

William and Kate photo from Wimbledon.com

Some of the traditions of Wimbledon have been in place for 100+ years! Wimbledon is played on grass, so even if you don't have access to a tennis court, if you have a patch of grass, you can host this great summer get-together complete with badminton, croquet, lawn darts, or simply make up your own lawn games. If your town has a public tennis court, reserve it and invite your girlfriends for an evening of tennis, Pimm's Cups and fun.

THE INVITATION

Since a strict all-white dress code is in place for players at Wimbledon, it's always fun to stick to an all-white theme for the party. Ask guests to wear white attire and mention that lawn games will be involved so the ladies don't turn up in high heels. I like to start the party late in the afternoon or early evening, after the temperatures have dropped. A 6pm start time will give you several hours of daylight for games during the summer. White linen paper or card stock is just right for your party invite. A casual, handwritten note (very old school) is perfectly acceptable for this casual gathering.

THE MENU

Afternoon Tea, probably the most quintessential English tradition, is said to have been introduced to England by Anna, the seventh Duchess of Bedford in 1840. Tea typically consists of tea along with scones, buns, pastries, cakes, and accompaniments of butter and jam.

There are a couple of traditions at Wimbledon that are a must for your party menu. One is Strawberries and Cream. Featuring fresh English strawberries from Kent served with Double Cream. It isn't always easy to find English cream in the USA. You can substitute by using a good quality vanilla ice cream, let it melt in the refrigerator until it is pourable but of course, keep it chilled. Pour some of the melted ice cream in the bottom of each dish and fill the bowl with sweetened strawberries and pour a bit more cream over the top. Another option is to whip up some fresh cream and add some orange flavor to it. This is simple and delicious- the perfect compliment to the berries. Another alternative is a flavored whipped cream. I love this orange-strawberry combination.

FRESH STRAWBERRIES WITH ORANGE WHIPPED CREAM

2 pounds of fresh strawberries, hulled and sliced

2 tablespoons granulated sugar

1 pint heavy whipping cream

1/2 cup Confectioners sugar

1/4 cup Grand Marnier (or orange flavored liqueur)

1 teaspoon vanilla

1/4 cup orange juice

1/2 teaspoon finely grated orange zest

For the strawberries: Wash and pat dry. Remove the stems. Slice. Add the sugar and combine gently then sit aside. Do this 1 hour before serving or the berries will break down.

For the cream: Add the whipping cream to a large bowl and whip with electric mixer for a moment at high speed. Turn it off and add the sugar. Whip on  low to incorporate the sugar. (otherwise it will dust you with white powder) Once you have it incorporated, add the other ingredients and whip on high just until stiff peaks form. Do not overbeat. Chill until serving time. To serve: layer the berries, juice, and cream in a chilled serving dish or pretty glass. Garnish with mint or fresh basil leaves.

Another staple at Wimbledon or at any other British event is a Pimm's Cup. Pimm's is to Wimbledon what the Mint Julep is to the Kentucky Derby. Pimm's is a gin based liquor and it's so refreshing on a summer day. 

PIMM'S CUP COCKTAIL

1 ½ ounces Pimm's #1

4 ounces lemon-lime soda (7-Up or Sprite)

1 ounce club soda

Wedge of lemon

Cucumber spears

Optional: shot of premium vodka and fresh mint leaves

I like to mix these in a pitcher and serve over ice in a tall glass. They're unique to Americans and so refreshing but watch out! They go down easy and will sneak up on you.

BRITISH SHANDY

Another traditional British beverage is the Shandy. A Shandy is half lager and half lemon-lime soda. I was a skeptic when my friend Nick made me my first Shandy almost 30 years ago, but they've become my summer staple. Many of craft beer companies have their own versions of the shandy bottled and on store shelves.

One pint cold lager beer

One can chilled lemon-lime soda

Chilled tall glasses

Slowly pour half of the beer into the chilled glasses. Top with soda. Serve.

THE ENTERTAINMENT

This party starts with the lawn games so if you don't have access to a tennis court, set up a badminton net instead. Since croquet is also played at Wimbledon, you can also set up a croquet course in the backyard or at the park. Other fun lawn games include horseshoes, bocce ball. or lawn bowling. The game I came to know in Chicago as "baggo" or cornhole is also fun for a lawn party. I always find lots of lawn games at Target during the summer. Set up your game course in whatever green space you have.

This is a great summer evening party theme... try it for a rehearsal dinner or engagement party, a girls night out or guys night out party, a neighborhood party, family get-together, or anyone's birthday party. You can make it kid friendly or invite the adults only, but no matter who attends, my Summer Lawn Party is perfect for any occasion. Just make sure I'm on the guest list... xox

SUMMER'S BEST RECIPES: FRESH PEACH PIE

Let's just call this one summer. To me, nothing says summer like fresh peaches and blueberries. Probably because we grow our own blueberries and the world's very best, juiciest, sweetest, and most delicious peaches come from Chilton County, Alabama, just minutes away. Growing up, peaches were a huge part of summer because I'd help my mom pick, peel, and slice tons of peaches to put up. I can remember picking them from the tree in the backyard; they would be warm from the sun and the fuzz would make your skin itch... so I'd wash them under the freezing cold water from the hosepipe (Alabama-speak for water hose) before we ate them.

Here's a super fast recipe for pie crust you can use for a single or double crust pie. I just prefer the rustic simplicity of this method to using a pie pan. You can whatever fruit you like but this time of year, I'm making peach. Add fresh blackberries or blueberries to this if you like; just toss them in with the peaches or sprinkle some on top if they are really ripe and sweet.

RUSTIC PEACH PIE

Prep Time: 20 minutes plus 1 hour chill time for the dough

Cook Time: 20-25 minutes

INGREDIENTS

Pastry

1 cup all-purpose flour, plus 2 tablespoons to roll out the dough

2 tablespoons granulated or superfine sugar plus ½ tablespoon to sprinkle on crust

1/4 teaspoon kosher salt

1/4 pound (1 stick) very cold unsalted butter, diced

3-4 tablespoons ice water, maybe a slight bit more depending on how dough comes together

Filling

11/2 pounds fresh peaches (6 large peaches; not too ripe work best)

1/4 teaspoon grated lemon zest

1 ½ teaspoons fresh lemon juice

1/4 cup flour

2-3 tablespoons granulated sugar (I like mine less sweet; add more if you like or need to based on how sweet your fruit is)

1/4 teaspoon kosher salt

1/4 teaspoon ground cinnamon

1/4 teaspoon nutmeg

1/8 teaspoon ground allspice

2 tablespoons cold unsalted butter, diced into small pieces

Egg Wash (optional)

1 egg, beaten

1 tablespoon cold water

Glaze (optional)

½ cup Orange Marmalade, Apricot Preserves, or Apple Jelly

Directions:

Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper. Stretch a 12 x 12 piece of plastic wrap out on the counter and dust with a little of the flour, about 1 tablespoon.

For the pastry, place the flour, sugar, and salt in the bowl of a food processor fitted with a steel blade. Pulse a few times to combine the dry ingredients. Add the butter, a little at a time, pulsing between additions until the butter is the size of peas. With the motor running, add the ice water all at once through the feed tube-stop the machine just before the dough becomes a solid mass. Turn the dough onto the well-floured plastic wrap. Handle as little as possible. Fold over the plastic and form into a round. Don’t over handle or over mix because your dough will be tough. Refrigerate for at least 1 hour. When you are ready to make the pie, flour a rolling pin and put a little flour around the plastic and on both sides of the dough; roll the pastry into an 11-inch circle on the plastic wrap. Wrap it over the rolling pin and transfer it to a baking sheet. Remove the plastic wrap.

For the filling, peel, and slice the peaches, working around the pit. I will sometimes drop the peaches in boiling water for 10 seconds and then simply use a paper towel to drain and then slide the skin off the peach. You can use an ice bath if you want to stop the cooking process but since I'm going to cook them anyway, I don't bother.

I like the look of slices- I usually slice a medium peach into 10 slices. Put the peach slices into a bowl and toss with the lemon juice and the lemon zest. Next, add the flour, sugar, salt, cinnamon, nutmeg, and allspice. Add the cold butter. Mix all of the ingredients together until the peaches are well coated. Turn the peaches out onto the crust, leaving a 2-inch border all the way around.  Gently fold the border over the peaches to enclose the dough, pleating it to make a circle. Finish with the egg wash and sprinkle with granulated sugar before baking.

Bake the pie for 20-22 minutes, until the crust is browned and the peaches are tender. (Note: If you are not using the glaze, bake for another 4-5 minutes or until golden brown)

For the glaze: Microwave the preserves in a heatproof container for 10 seconds. Remove the pie from the oven. Using a pastry brush, lightly brush the crust and the filling with the melted preserves. Return to the oven for 4-5 minutes or until the pie is golden brown.

Allow to cool slightly before cutting.

RECIPE: MARTIE’S SPICY BBQ RIB RUB

Being from the South, you grow up around the grill. Everyone has their favorite rub, sauce, or technique when it comes to ribs. This rub is one of those recipes that is so versatile; you’ll want to keep it on hand all summer long. It’s perfect on chicken, ribs, Boston butt, or any other cut of meat you want to grill or smoke. Rub it into whatever you are grilling 8-24 hours prior to cooking. Wrap in plastic and put it in the fridge. Take it out about 30 minutes before you put it on the fire. Great for giving, too!

MARTIE'S SPICY BBQ RIB RUB IS GREAT FOR RIBS BUT ALSO CHICKEN AND OTHER CUTS OF PORK

MARTIE’S SPICY BBQ RIB RUB RECIPE 

Difficulty: Easy    Prep Time: 10 minutes

INGREDIENTS

2 tablespoons brown sugar

1/4 cup paprika

1 teaspoon cayenne pepper

1 teaspoon granulated sugar

2 teaspoons kosher salt

1 1/2 teaspoons dry mustard

1 teaspoon black pepper

1 teaspoon garlic powder

1 teaspoon onion powder

1 teaspoon celery salt

1/4 teaspoon chipotle powder (optional but gives a nice smoky flavor)

Mix all ingredients together in a bowl. Store in an air-tight container like a Mason jar or zip top bag. Will keep in a cool, dry place for about a month. 

Yield: About 1 cup