*A Post from the Past
Labor Day! The last great hurrah of the summer. One of those days where you plan a cook-out or picnic with friends and family, enjoying the last carefree days of the season before the onslaught of school, football, Thanksgiving, Christmas…all fun but hectic! These types of holidays are always bittersweet for us because while we always try to make them fun, it is a reminder that we don’t have each other close by.
We actually enjoy each others company. We think it’s because we are so much alike. We can cook together, decorate together, talk politics and religion without fighting and of course share all of the same memories of growing up…like Heather sitting on Vanessa and holding her down to torture her because she wouldn’t clean the bathroom up after the little girl she was babysitting pooped all over it and Heather had to do it…but we’ll save that story for another day. Ahem..back to Labor Day.
We thought it would be fun to find a way to still celebrate holidays even if we can’t be together. We decided there’s no reason for us to not have virtual holidays, family gatherings and the occasional shot of hard liquor glass of wine after a stressful day being Mommies from across the miles. So join us for our
Virtual Labor Day Party
In my dream world, I would be celebrating Labor Day with Heather and her family, as well as our wonderful mom and dad. The last time I saw her was over a year ago now, and although blogging together is absolutely amazing, it just doesn’t quite make up for a hug and some good ol’ hanging out!
So, I’m pretending that they are on their way over as we speak, and of course, awaiting them upon their arrival would be a tall glass of this “Grown-up” Pink Lemonade.
This has been a hit around our house this summer for sure!
You can guess why this version is for adults only, so click here to get this easy, breezy recipe.
Of course, you will need your tummy filled while you sip on this cocktail so I whipped up a batch of these little beauties. These Pizzettes are one of the amazing recipes from the lovely Giada De Laurentis and they are super easy and super yummy!
Now, while my hubby is smoking ribs on his new toy Traeger, I had this fantastic salad prepared ahead of time so I can enjoy visiting with my family and not be stuck in the kitchen on this glorious end-of-summer day! This Peanutty Coleslaw
Now we’re heading on over to Heather’s for a picnic and a fabulous Southern dessert! Head on through the picket fence and join Heather at her home in Kentucky!
Hi and welcome to the rolling hills of the Bluegrass State. I sure hope you enjoyed the wonderful cocktail and appetizers my sister prepared, I know we did!
My sis and family just pulled up in the drive..so follow my niece and nephew to the backyard…I’ve got my extra drink with me, hope you’ve got yours…cause we’re gonna have a picnic!
I’ve prepared Grilled Flank Steak and Brie Sandwiches and Rutabaga Fries!
Did I lose you at rutabaga?! I hope not because you’re in for a treat. Please don’t fill up too much cause I need you to save room for dessert, which we will enjoy on the front porch..just like a good Southerner. And, what could be more southern then Grilled Mint Julep Peaches with Bourbon Sauce?!
Cause, it’s not a party in Kentucky if you don’t have a little bourbon hanging around. Just in case you need a closer peek at that dessert…
and no that spoon is NOT in there because I was sneaking a taste before dinner…in fact I think Vanessa was the one taking a bite…yep it was her…and I’m sticking to that.
Recipes
Grilled Flank Steak and Brie Sandwiches-Southern Living Magazine
Serves 8
Serves 8
Ingredients:
2 large sweet onions
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 red bell peppers
6 (2- to 3-oz.) ciabatta, french hamburger buns or deli rolls, split
5 ounces Brie, rind removed
1 1/2 cups loosely packed arugula
6 tablespoons mayonnaise
4 tablespoons olive oil, divided
1/2 teaspoon salt
1/2 teaspoon freshly ground pepper
3 red bell peppers
6 (2- to 3-oz.) ciabatta, french hamburger buns or deli rolls, split
5 ounces Brie, rind removed
1 1/2 cups loosely packed arugula
6 tablespoons mayonnaise
Herb Marinated Flank Steak*-see below
Directions:
1. Preheat grill to 400° to 450° (high) heat. Cut onion into 1/4-inch-thick slices. Brush with 1 Tbsp. olive oil, and sprinkle with 1/4 tsp. salt and 1/4 tsp. pepper. Cut bell peppers into 1-inch-wide strips. Place pepper strips in a large bowl, and drizzle with 1 Tbsp. olive oil. Sprinkle with remaining 1/4 tsp. salt and 1/4 tsp. pepper; toss to coat.
2. Grill onion and bell pepper strips, covered with grill lid, over 400° to 450° (high) heat 7 to 10 minutes on each side or until lightly charred and tender.
3. Brush cut sides of rolls with remaining 2 Tbsp. olive oil, and grill, cut sides down, without grill lid, over 400° to 450° (high) heat 1 to 2 minutes or until lightly browned and toasted.
4. Spread Brie on cut sides of roll bottoms; top with arugula, bell pepper strips, steak, and onion. Spread mayonnaise on cut sides of roll tops. Place roll tops, mayonnaise sides down, on top of onion, pressing lightly.
*Herb Marinated Flank Steak
Ingredients:
1/2 small sweet onion, minced
3 garlic cloves, minced
1/4 cup olive oil
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1 3/4 pounds flank steak
1 lemon, halved
3 garlic cloves, minced
1/4 cup olive oil
2 tablespoons chopped fresh basil
1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 teaspoon salt
1/2 teaspoon dried crushed red pepper
1 3/4 pounds flank steak
1 lemon, halved
Directions:
1. Place first 8 ingredients in a 2-gal. zip-top plastic bag, and squeeze bag to combine. Add steak; seal bag, and chill 30 minutes to 1 hour and 30 minutes. Remove steak from marinade, discarding marinade.
2. Preheat grill to 400° to 450° (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from grill; squeeze juice from lemon over steak. Let stand 10 minutes. Cut across the grain into thin slices.
2. Preheat grill to 400° to 450° (high) heat. Grill steak, covered with grill lid, 9 minutes on each side or to desired degree of doneness. Remove from grill; squeeze juice from lemon over steak. Let stand 10 minutes. Cut across the grain into thin slices.
Rutabaga Fries-Gourmet Meals for Less
Serves 4 (can be easily doubled)
Serves 4 (can be easily doubled)
Ingredients:
1 large rutabaga
2 Tbs. olive oil
2 tsp. chili pepper
1 1/2 tsp. sea salt
1 tsp. cinnamon
1 Tbs. brown sugar
a few grinds of fresh black pepper
Directions:
Pre-heat oven to 350 degrees. Slice rutabaga in half. You will need a large, sharp knife. Cut each half into 1 inch thick slices. Cut each slice into strips. Remove waxy outer layer off ends of each strip and off the bottom of the end slices. Place strips in a large bowl and toss well with olive oil and next 5 ingredients. Spread fries on a non stick cookie sheet. Place on top rack of oven and bake for approximately 12-15 minutes, turning at least twice. Fries should be golden and crisp. When using brown sugar watch for over browning. If fries start to “burn” turn heat down to 35o and cook a little longer.
Grilled Mint Julep Peaches with Bourbon Sauce-food 52
Serves 8
Serves 8
Ingredients:
4 ripe peaches, preferably loose stone
1/2 cup canola oil
1/2 cup Kentucky Bourbon
2 cups dark brown sugar
4 sprigs mint
2 cups premium vanilla bean ice cream
1/2 cup canola oil
1/2 cup Kentucky Bourbon
2 cups dark brown sugar
4 sprigs mint
2 cups premium vanilla bean ice cream
Directions:
Preheat grill to high. Pick leaves off mint sprigs.
Make the glaze- combine bourbon, brown sugar, & mint stems in a small saucepot over medium heat. Allow sauce to reduce 5 min, remove stems. Half peaches & remove stone, brush with canola oil. Grill peaches, flesh side down and covered, for 2 minutes. Rotate 180 degrees and grill, covered, about 2 more minutes- depending on how ripe the peaches are.
Plate peaches, flesh side up, and drizzle with glaze. Top with ice cream and garnish with mint leaves.
Make the glaze- combine bourbon, brown sugar, & mint stems in a small saucepot over medium heat. Allow sauce to reduce 5 min, remove stems. Half peaches & remove stone, brush with canola oil. Grill peaches, flesh side down and covered, for 2 minutes. Rotate 180 degrees and grill, covered, about 2 more minutes- depending on how ripe the peaches are.
Plate peaches, flesh side up, and drizzle with glaze. Top with ice cream and garnish with mint leaves.
We hope you enjoyed joining us for our Virtual Labor Day Party! Now is where we start hinting that it’s time to wrap the evening up..that is so you all will leave and we can have one last glass of wine together, just the two of us, sitting on my front porch enjoying each other’s company.
Thank you for spending Labor Day with us…At The Picket Fence!
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5 Comments on "Labor Day Gone Dreamin…"
I remember this! Didn’t we get to hop back and forth between the two original blogs? It was fun. You two are ALWAYS fun! (except maybe during those poop cleaning incidents…)
I am so glad you re-posted this as I was not among the conoscenti last year!!!!!! Fabulous post, my mouth is watering, I flipped out over those pizzette (we called them pizzelle) and the bourbon peaches for dessert, wow! xo,
Thanks so much for sharing, I’m stuffed! Everything looks super delicious. I’m going to have to try those fries just as soon as I finish my lemonade! LOL
Happy Labor Day, ladies!
Patti
Fun fun fun girls!! One of these days we will have to plan that get together in Vegas that Heather and I were chatting about!! Would be so great to meet up! 🙂 Have a wonderful day!
I’m so happy that you posted these wonderful recipes! It is spring here in Australia so that means summer is just around the corner! I am looking forward to trying some of your favourites, especially that yummy nutty salad!
Best wishes,
Natasha.