Recipe: Sunday Garden Lunch - Peach White-Wine Sangria, Seared Scallops on Lemon and Mint Salad, Curried Chicken Skewers with Apricot Glaze

Sunday Garden Lunch

My dearest niece Carmen is hosting a garden lunch on Sunday at my back terrace. The main purpose is to obtain the approval of the Parents Association for the restoration plans of the library at the San Conrado private school in Ponce. The Association's Board of Directors is invited & I will act as an ad honorem Corporate Counsel for said association.

We are expecting about 15 or 20 guests. The meeting will be preceded by a lunch. A celebratory cocktail courtesy of Bacardi Rum will be served after the meeting is adjourned. A professional chef was recruited for the occasion with the help of my Lydia & her daughter. The funds for the occasion will be disbursed by the treasurer of the association.

Quite interesting project for a catholic city & its citizens! I had the honor of selecting the Menu for the Chef's interpretation. I hope you will enjoy it for future occasions. Buen Provecho!

SUNDAY GARDEN LUNCH
Peach White Wine Sangria (one glass)
Seared Scallops on Lemon and Mint Salad
Curried Chicken Skewers with Apricot Glaze
White Rice
Fresh Fruits and Gorgonzola Cheese
Cafe Au Lait

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PEACH WHITE-WINE SANGRIA
Makes 8 to 10 drinks

1 cup loosely packed fresh basil leaves plus 8 to 10 sprigs
3/4 cup sugar
1/4 cup fresh lemon juice
2 cans peach nectar (23 fl oz total)
1 (750-ml) bottle chilled dry white wine
1 large peach (peeled if desired), diced

Put basil leaves, sugar, and lemon juice into a small saucepan and bruise leaves by mashing with a wooden spoon.

Add 1 can nectar and bring just to a simmer, stirring until sugar is dissolved. Remove from heat and let stand 5 minutes, then pour through a medium-mesh sieve into a heatproof pitcher, discarding basil leaves.

Stir in wine, peach, remaining can nectar, and basil sprigs.

Chill, covered, at least 1 hour and up to 24. Serve over ice.

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SEARED SCALLOPS ON LEMON AND MINT SALAD

24 scallops
cracked black pepper
olive oil
2 teaspoons grated lemon rind
SALAD:
2 cups mint leaves
1 bunch arugula
LEMON DRESSING:
1/4 cup lemon juice
1 tablespoon vegetable oil
1 red chili, seeded and chopped
2 teaspoons grated ginger

Combine the scallops with a little pepper and oil and the lemon rind. Set aside for 5 minutes.

Combine the mints and arugula and arrange on plates.

PREPARE THE LEMON DRESSING:
Combine the lemon juice, oil, chili, and ginger; set aside.

Place a frying pan over high heat. Add the scallops and cook for 10 seconds each side or until seared.

Place the scallops on the salad and pour over the Lemon Dressing.

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CURRIED CHICKEN SKEWERS WITH APRICOT GLAZE
Makes about 36 skewers

2 lbs. boneless, skinless chicken breasts, cut into 1-inch wide strips, (about 32-26 pieces of chicken)
1 Tbsp. curry powder
1/4 cup vegetable or canola oil
2 Tbsp. herbs de Provence or dried Italian seasoning
1 tsp. Kosher salt
1/2 tsp. ground black pepper
36 wooden skewers, soaked in water
APRICOT GLAZE:
2 cups apricot preserves
1 Tbsp. curry powder
1 cup chicken stock
1/2 cup finely chopped walnuts or pecans
1/2 cup chopped fresh parsley

Place chicken strips in bowl with curry powder, oil, herbs, salt and pepper. Marinate for 30 minutes. Thread one piece of chicken on each skewer.

Bake in 375 degree F oven for 5 minutes or over medium heat of grill, turning to cook both sides.

APRICOT GLAZE:
In a small saucepan, bring the preserves, curry powder and stock to a simmer.

Brush chicken with apricot mixture and bake for an additional 5 minutes, or grill for another 2-3 minutes, watching chicken so that the glaze does not burn.

Place chicken on serving tray and sprinkle with chopped nuts and parsley.