How is summer almost over? The warm, sunny season has been lightning speed, as usual. But before you bust out those sweaters, black tights, and boots, there’s still time to get your grill on outdoors.
The Food Group girls headed outdoors for our latest dinner party and each took our turn at mastering the grill. I must say, we were all quite proud of ourselves for throwing an entire barbecue without a hamburger bun in sight. Fresh grilled corn with soy glaze, chipotle chicken thighs, veggie kebabs, grilled salmon and asparagus. Why is it that everything tastes better cooked over an open flame?
Clearly that goes for dessert too, which consisted of grilled peaches with drizzled with melted butter and brown sugar. The direct heat softens the fruit while the sizzling grate caramelizes the sugars and leaves those fetching grill marks. We topped them with fresh raspberry sauce and vanilla ice cream for a sweet yet wholesome treat. The ice cream melted too quickly for a photo. Ice cream can be such a diva.
Let’s talk about this fresh raspberry sauce for a second, because it was amazing. And SO simple. I sound like I’m in an infomercial, but seriously. We should all be making homemade raspberry sauce. You literally just toss whole raspberries in a food processor, pulse them to a delicious raspberry mess, then press them through a fine sieve to reveal a gorgeous red raspberry juice that’s as pure as it gets. Mix the juice with a bit of sugar and lemon juice and voila: homemade raspberry sauce. You’re welcome.