Recipe(tried): Tonight's Cookout Menu - Sangria, Guacamole, Vegetable Cole Slaw, Szechuan Noodles, Fruit Kuchen

We will be having some friends and relatives over tonight for a Labor Day weekend cookout. The weather is perfect--mid 70's and sunny. We will set up the badminton game at the back of our property and get a few games in before dinner. The kids will run around and enjoy these last moments of summer.

LABOR DAY COOKOUT MENU:

Sangria
Guacamole and Chips
Fruit (Apples and Grapes), Crackers, Brie
Bratwurst and Hot Dogs on the grill
Vegetable Cole Slaw
Corn on the Cob (served with lime instead of butter)
Szechuan Noodles
Panzanella
Fruit Kuchen

Sangria

Fifth of Burgundy
1/2 cup brandy
6 Tbsp. lemon juice
6 Tbsp. pineapple juice
3/4 cup orange juice
1 apple, sliced
1 peach, sliced
1 orange, sliced
12 oz. club soda

Mix all ingredients, except club soda, and chill overnight. Add club soda at serving time.

Guacamole

3 avacadoes
2 tsp. lime juice
1/3 cup purple onion
1/4 cup diced tomato
3 cloves garlic, minced
3/4 tsp. salt
1 jalapeno, minced
1/4 cup cilantro

Cut avacado in 1/2-inch squares, using two knives. Combine with remaining ingredients.

Vegetable Cole Slaw

1/2 small head white cabbage
1/2 small head red cabbage
5 carrots
2 cups good mayo
1/4 cup Dijon mustard
1 Tbsp. sugar
2 Tbsp. cider vinegar
2 tsp. celery seeds
1 tsp. celery salt
1/2 tsp. kosher salt
1/2 tsp. fresh ground pepper

Fit food processor with the thickest slicing blade. Cut cabbages into small wedges and process. Fit processor with grating blade and grate carrots. Combine dressing ingredients and toss with veggies.

Szechuan Noodles

6 cloves garlic
1/4 cup fresh ginger, peeled and chopped
1/2 cup vegetable oil
1/2 cup tahini
1/2 cup smooth peanut butter
1/2 cup soy sauce
1/4 cup dry sherry
1/4 cup sherry vinegar
1/4 cup honey
1/2 tsp. hot chili oil
2 Tbsp. sesame oil
1/2 tsp. fresh ground pepper
1/8 tsp. cayenne pepper
1 pound spaghetti
1 red pepper, julienned
1 yellow pepper, julienned
4 scallions, sliced diagonally

Place garlic and ginger in processor fitted with steel blade. Add vegetable oil, tahini, peanut butter, soy sauce, sherry, vinegar, honey, chili oil, sesame oil, and ground peppers. Puree. Cook spaghetti and drain. Toss with 3/4 of sauce. Add veggies. Serve warm or at room temp. Add additional sauce if needed to moisten.

Panzanella (see recent post on Cooking Club)

Fruit Kuchen

Crust: 1 cup flour, 1 stick butter, 1 Tbsp. sugar,
1 Tbsp. white vinegar

Mix in food processor. Press into springform pan.

Filling: 4 cups nectarines, plums, and/or
blueberries
2/3 cup sugar
3 Tbsp. flour
1/8 tsp. cinnamon

Pour into crust. Bake at 400 degrees for 50-60 minutes on bottom shelf of oven. Serve with vanilla ice cream.