I know this is supposed to be the summer of pink wine but really it is the summer of rhubarb. It is everywhere from ice cream to pastries but what about the savory options?
I scoured the web for options and landed on an absolute winner. Sweet potato and rhubarb curry. It was phenomenal. Incredible curry flavors with the earthy sweet potato and hint of rhubarb. This paired with rice, a patio, and a white wine really set the stage for an incredible weekend.
From Friday on though it was all about fresh takes on festive food. I wish I had saved photos but honestly the apps and desserts were gone too quick. First up, watermelon, feta, blackberry, and mint skewers. Best made with watermelon already in spear form so it is easy to cut down and a block of feta cheese. I was able to show off my new garden a bit here too with the addition of mint but basil would work wonderfully. Just cut all the pieces into similarly bite sized portions and assemble on a skewer. Make these in the morning and put in the refrigerator until ready to serve.
Finish the night with either cheesecake strawberries, I used blueberries instead of graham cracker crumbs on top, or AMAZING S’mores pops. The pops were a huge crowd pleaser. Instead of milk chocolate I used dark and it was so rich and ridiculously tasty.
What food stood out during your Fourth of July celebrations?