Ready to end this season in style? Well, I’ve got you covered.
When I think of Labor Day Weekend I think its the one summer weekend we all deserve to actually do nothing. Now I don’t mean not celebrate, the opposite, please celebrate! Do all the things you want to do before routines begins again and blowing off plans to hang around at home with the family enjoying a summer night sky and glass of wine, isn’t as easily to do. It’s the last time to wake up with the sun walk along the shores and make a grand breakfast, or wake up late and head to the pool for a leisure cocktail. Yes, summertime is quite special. We let down our guards, and become are ourselves. That’s why when it comes to entertaining for Labor Day Weekend I like to go the lazy gourmet route, by grilling items that are delicious on their own and make ahead dishes.
These dishes are simple enough that anyone can make them, but it doesn’t mean they skimp on flavor. The one rule I stick to; use seasonal produce as much as you can. With so many different fresh options, it’s almost impossible not to serve something delicious, even if it’s a juicy heirloom tomato simply sliced with fresh cheese.
I wanted the menu for this laid-back summer party to feel like it was a rooftop party, minimalist, effortless but still cool, even if it’s in our own backyard. Honestly I envision it perfectly on a farm, vineyard or my family’s country garden back in Portugal. This menu is as chill and sophisticated as the music playing in the background. Although, we are lucky to be able to enjoy the night with views of the New York City skyline which clearly light up our skies.
A rooftop party doesn’t mean it’s swanky, but i’s vibes are cool and easy going. The kind of get-together that leisurely starts in the afternoon with plenty of time to then enjoy dinner watching the sunset. A relaxed gathering that goes well into the late starry night hours, mingling with friends and loved ones, chatting, playing fun outdoor games, like cornhole or jengi, and cozying up by the fire pit roasting up s’mores. Doesn’t it sound like a perfect way to celebrate the last weekends of summer! 
With a the long weekend upon us, I’m excited to share this ultimate effortless menu for a late summer party menu and laid-back playlist that is the perfect way to celebrate the holiday. It’s a menu that includes a lot of my all time favorite summer recipes and I can’t wait to share all the deliciousness, so continue to read to see all the pretty inspiration….
The Decor
As for decor? Classic white linens and dinnerware will work perfectly, as will small drinking glasses that work for wine, cocktails or water. For an even more effortless look, serve a variety of pieces in different style. Of course for me a party isn’t complete without flowers or something green. If you’re lucky to have an abundance of flowers growing in your garden snip a few stems and place in small jars, bud vases or grouped together in a pitcher.
If you aren’t as fortunate to have a garden with flowers, a great thing to use during the summer are fresh herbs! I have so many types of fragrant stems growing in the yard, that look just absolutely lovely grouped together, plus they make the table smell fresh and earthy. To complete the look, decorate or hang lanterns.
The Menu
Let’s get to the menu…For yummy and easy appetizers, serve up some homemade tortilla chips, roasted tomato tomatillo salsa and this delicious Roasted Corn Black Bean Salsa. It’s tangy, refreshing and filling, perfect to serve when the vibes are all about lighter foods and plenty of refreshing wine.
We’ve got a lightened potato salad made with a blend of heirloom baby potatoes, a drizzling of balsamic and olive oil, fresh herbs like basil and parsley, and the lovely addition of mustard. It’s a great crowd pleasing side dish that pairs well with both meat and fish.
An unlikely but creative and tasty vegetable to serve up, are cauliflower steaks and this party menu has two versions. Marinated in classic summer barbecue sauce they’ll appeal to most tastebuds, while a light mustard and herb roasted version, will definitely make vegetarians, vegans and even meat-eaters happy.
Did I forget to mention all five of these recipes are make ahead and actually taste better after having the time to sit so its flavors develop. Exactly what you want for an effortless summer party!
As for the protein get creative with what you think your guests will enjoy. A nice cut steak is always a great thing to serve, simply seasoned and then paired with different sauces so guests can flavor their steak however they’d like. If they enjoy seafood, then this light and simple recipe for classic Portuguese Amêijoas à Bulhão Pato deserves to be on your menu! If you’ve never heard of or had this dish, you are missing out. It really is quite a simple dish, using just a few basic ingredients you can make one of my favorite seafood dishes.
It’s salty but a good way, in a sweet sea kind of way. It’s not overpowering. This recipes has more fresh herbs than the classic recipe, as well as the addition of fresh parsley, but I love that you get a more earthy freshness. Yes, it’s wonderful how delicious wine, lemon and clams can taste.
It’s so good you can easily enjoy it with a an entire loaf of crusty bread. This dish is often always served alongside bread, and if the restaurant is really good they’ll serve you toasted bread. So make sure to serve this with plenty of homemade Crostini. It’s something you can also makes a few days ahead, by easily baking French baguette slices until they are light golden brown and harden. Once cooled they’ll stay fresh in an air-tight bag for up to 4 days. Be sure to continue to the end of the post to get the recipe for these Clams à Bulhão Pato.
Of course you have to pair drinks with all this yummy food or else it wouldn’t be considered a chill end of summer party. Serve an array of wines chilled and ready; from reds, to crisp whites and even some rose or a bottle, or two, of bubbly.
If your crowd are brew drinks, then offer a variety of their favorites and some local samplings too. The one thing you must have at an end of summer bash, are signature cocktails…
For the non-drinkers, make a batch of refreshing fruit water with smashed strawberries and blueberries, fresh mint, lemon juice and coconut water.
For dinner party, I’m serving up my ultimate signature cocktail, especially for summer, the Mojito Mule. It combines two favorite drinks of mine, to bring out the amazing laid back flavors of this season.
And for dessert we have classic vanilla ice cream, chilled watermelon slices, and this fresh peach blueberry cake. It’s soft, fresh, and nutty, from using using whole wheat flour, the baked fruit being the perfect final touch, no frosting needed here. To complete the perfect late summer party, of course S’mores!!
The Playlist
Music is important element whenever you’re planning a party, whether it’s a wedding, birthday party or just a chill summer barbecue. You may have an amazing meal and night planned, but if the music isn’t right it might not feel as you’d envision. The music you play in the background as guests arrive and mingle sets the whole mood and tone for your get-together, and essentially pulls your entire party vibe together.
I’d say I’ve been complying this playlist close to a year, so there’s plenty of music to get your through the next official 20 last days of summer. This playlist was the inspiration for this laid-back summer party menu. For the better half of summer I was listening to a lot of jazz and chill indie electronic music, you know the kind you’d listen to at a cool LA ocean view party and even very much of what I’d listen at al fresco bars in Portugal. To me it’s perfect for this Labor Day Weekend or even a Rooftop Wedding.
It’s got a mix of indie you may not know yet but will soon love, chill dance songs {the kind with eclectic melodies that are not quite dance floor songs but put you in the feel good “chill” mood}, there’s romantic Brazilian and modern jazz, some dance your heart out kind of songs, ones that make you cuddle into the late night hours beneath the stars, and a few music festival goodies.
With this soundtrack and effortlessly delicious meal you’re bound to have a great end of summer bash! Happy late sumer entertaining and Labor Day Weekend…
- about 2 cups - Fresh Strawberries & Blueberries {or any summer fruit your prefer}
- Large Handful Fresh Mint
- Juice of 2 lemons {sliced into rounds}
- 24 ounces - Coconut Water
- 24 ounces - Water {can use Sparkling Water if you prefer}
- Ice
- Place mint, berries and lemon slices in a pitcher, and smash to break up slightly. Add in the ice, half the pitcher of coconut water and the remainder with regular water. Stir together and serve chilled.
- Handful Fresh Mint
- 1 tablespoon - Raw Honey
- 1 Medium Lime {or Lemon - cut into slices, saving a few for garnish}
- 2 oz - Vodka {or Rum}
- 1 ounce - St-Germain Elderflower Liquor
- 4 oz - Ginger beer
- Heavy Splash of Coconut Water
- Ice
- In your glass, muddle together the fresh mint, honey, vodka, St-Germain and lime/lemon slices. Add a few cubes of ice, then gently add the ginger beer and stir lightly. Finish with a splash of the coconut water and extra lime slices and fresh mint to garnish.
- 2 to 3 tablespoons - Extra Virgin Olive Oil
- 2 cloves - Garlic {thinly sliced}
- 1 1/2 lbs {about 2 dozen} - Medium Clams
- 1 cup - Crisp White Wine {something like Savignon Blanc or Pinot Grigio}
- 1 ounce - Brandy
- Juice of 1 Lemon
- Sea Salt and Fresh Ground Black Pepper, to taste
- Cayenne Pepper, to taste
- Large Handful Fresh Coriander or Cilantro {finely chopped}
- Large Handful Fresh Parsley {finely chopped}
- P.rep the clams by cleaning them really well to remove any sand and soaking them in cold salted water for about an hour. Drain the water and give them a final good scrub under running water.
- In a deep saute-pan, heat the olive oil and saute the garlic just until it begins to brown. Stir in the wine, brandy and about half of the fresh herbs. Add in the clams, and season with salt, pepper and cayenne to taste. Stir to mix, then cover completely with lid. Cook, without stirring and the lid on, until half of the clams begin to open. Stir in the lemon juice and continue to cook until all the clams have opened. Season and adjust flavor, if needed.
- Pour everything into a deep platter and sprinkle with the remaining fresh herbs and serve immediately.
- If any of the clams don't open up while they cook, throw them away and do not serve.
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