An Exotic Summer Party Menu

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

Ryan Crafts shares some different party food.

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

Combine loose leaf tea, juiced limes, cinnamon sticks, and cold water. Let them steep overnite. Strain and sweeten to taste.
1 two ounce package of jell-o instant chocolate pudding
1/2 cup sugar
1/2 cup heavy cream
2 cups whole milk

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

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
Yields 4 Cups
2 Cups
2 Cups
Whole Grain Mustard

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

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.

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