For many of us, Memorial Day Weekend ushers in the unofficial beginning to the summer season. The temperatures are hot, the days are long, and it’s the ideal time of year to host backyard cookouts and barbecues. It’s time to fire up the grill again and move the parties outside to the backyard.
If you’re planning to host a Southern summer soirée this season, we have pulled together a couple of recipes you can prepare for your guests.
Every southern host or hostess knows that the first rule of hosting is to greet your guests on a hot summer’s day with a cool, refreshing drink. Surprise your guests with this fun twist on prosecco when they arrive at your home.
Fill a glass halfway with prosecco and add in the fruit popsicle. Serve immediately.
Photo by Britt Croft Photography.
For dinner, we suggest this seasonal take on grilled pork chops that incorporates South Carolina’s state fruit, the peach.
Balsamic Marinated Grilled Pork Chops with Grilled Peaches
1/3 cup balsamic vinegar
1/3 cup extra-virgin olive oil
3 tablespoons honey
1 tablespoon fresh rosemary, chopped
4 boneless pork chops
4 peaches, halved & pitted
Salt & pepper to taste
Whisk together vinegar, oil, honey, and rosemary in a small bowl. Set aside 2 tbsp of the mixture. Add the pork chops to the bowl making sure they are submerged in the marinade, cover tightly, and refrigerate for 1 hour. Remove pork chops from the marinade and season with salt and pepper. Grill on a medium-high heat for 5-6 minutes on each side until pork is firm to the touch and the internal temperature is 160 degrees Fahrenheit. Grill peaches until tender and juicy, transfer to a plate, and brush with the reserved 2 tbsp of marinade.
What do you plan on serving to your guests at your next backyard barbecue?