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An Exotic Summer Party Menu

By Ryan Crafts
You might not stray from your normal party menu, but these recipes will make you want to.

Ryan Crafts shares some different party food.

Method:

Hibiscus Tea

Ingredients:

  • 2 cups Loose leaf hibiscus
  • 8 Limes juiced
  • 4 Cinnamon sticks
  • 1 gallon Water
  • 1 cup Simple syrup

Method:

Combine loose leaf tea, juiced limes, cinnamon sticks, and cold water. Let them steep overnite. Strain and sweeten to taste.

Fudgesicles

Ingredients:

  • 1 two ounce package of jell-o instant chocolate pudding
  • 1/2 cup sugar
  • 1/2 cup heavy cream
  • 2 cups whole milk

Method:

Combine all ingredients in a bowl with a whisk. Pour into molds. Freeze for 1 hour. Place sticks into popsicles. Freeze 1 more hour

Raspberry Chutney

Ingredients:

  • 3 Cups
  • (1 jar)
  • Major Grey’s Chutney
  • 2 Cups
  • Frozen raspberries

Method:

Puree the chutney in the food processor until smooth. Add the raspberries and puree. (it will be a light/medium pink, the chutney will darken as it sits overnight)

Cedar Plank Salmon with Honey Mustard Glaze

Ingredients:

  • Yields 4 Cups
  • 2 Cups
  • Honey
  • 2 Cups
  • Whole Grain Mustard

Method:

Combine honey and mustard, mix well.
As salmon comes off the grill, nice to drizzle a little honey over the top for a nice shine.

Lavender Shortbread

Ingredients:

  • 6 cups of flour
  • 1.5 cups sugar
  • 6 sticks of butter cubed
  • 2 Tbl. lavender buds

Method:

Combine all ingredients in your mixer. Mix on low speed just until dough pulls together. Roll out on a floured surface 1/4" thick Ring cut and place on tray. Bake at 350 F for 15 mins.

Find more recipes at www.culinarycrafts.com.

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