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Backyard Summer Entertaining 

Create a Beautiful and Simple Backyard Party

Article by Lauren Lane Culinarian/LeAnn Parker

Photography by Janie Jones

Originally published in Topeka City Lifestyle

Lauren Lane Culinarian and LeAnne Parker have teamed together to create a beautiful and simple backyard party that is tasty, fun and keeps guests cool in the summer heat.

LeAnn’s Backyard Tablescape

  • Thrifted Blue Goblets
  • Blue Willow Dinnerware Set
  • Woven Placemats
  • White Scalloped Plate Charger
  • Blue Gingham Accent Rib
  • Natural Wood Charcuterie Boards

Make-Ahead Italian Pressed Sandwiches
These make-ahead sandwiches combine hearty ciabatta bread and are loaded with delicious Italian deli meats and cheese. This sandwich is impressive, tasty, and perfect for pool parties, picnics, and tailgates.

INGREDIENTS

  • 1 Ciabatta baguette or loaf
  • 3 Tbsp butter
  • 3 medium red peppers
  • 3 cups arugula, spinach or mixed greens, rinsed and patted dry
  • 1 ball of mozzarella, sliced thin
  • 10 oz assorted Italian deli meats
  • Olive oil
  • Italian seasoning
  • Salt and pepper

INSTRUCTIONS

  1. To roast the red peppers: Set your pepper on your cooktop flame or grill. Cook until they are mostly black, turning as needed. Place the peppers in a plastic ziploc or paper bag and let sit for 15 minutes. Remove peppers from bag and peel off the blackened skin. Discard the skin and slice the peppers into wide strips. Place in a bowl and drizzle with a bit of olive oil and sprinkle with salt and pepper. Set aside. 
  2. To prepare the sandwiches: Butter each piece of ciabatta and sprinkle with salt and pepper. Butter will help prevent moisture from getting into the bread.
  3. Place a generous layer of overlapping cold meats. Top with cooled roasted red pepper strips.
  4. Tap dry your mozzarella slices with a paper towel. Top the red peppers with a layer of the mozzarella slices. Sprinkle generously with salt, pepper and Italian seasoning. Top with a generous layer of arugula. Top with top slice of ciabatta.
  5. Wrap each sandwich tightly with plastic wrap and place on a platter or baking sheet. When all the sandwiches are prepared, place the platter in the refrigerator. Top with a heavy skillet or brick. (alternatively top with another baking sheet and place some large cans on top for the weight).
  6. Refrigerate at least six hours or ideally, overnight.
  7. When ready to serve, remove from plastic wrap. Slice into pieces using a serrated knife holding the sandwich in place while using a sawing motion.

Honey Citrus Melon Salad

INGREDIENTS

  • 2 small cantaloupes
  • 1 small honeydew
  • 1 tablespoon lime zest
  •  juice of a lime
  • 3 tablespoons honey
  • 1 tablespoon fresh mint

INSTRUCTIONS

  1. Use a melon baller to scoop round spheres out of each melon and place them into a large bowl.
  2. In a small bowl, combine honey, lime juice and zest. Whisk to combine and pour over the melon. Gently toss together before serving with torn fresh mint leaves.

NOTES

  • Sub watermelon for any or all of the melons.
  • Sub basil for mint.
  • If making in advance; chill melon then toss with honey lime syrup and garnish with fresh mint right before serving.

No-Bake Dessert Bites

INGREDIENTS

  • 1- Store-bought pound cake 
  • 1- Can of store-bought icing (I used buttercream)
  • Berries
  • Powered Sugar (optional)

INSTRUCTIONS

  1. Cut cake into squares or circles. I used a square cookie cutter.
  2. Place icing in a ziplock bag. (see note)
  3. Snip the tip off the corner of the bag to allow the frosting to be piped out. Be careful with how large you create the hole based on how you’d like to pipe out your frosting. Start small, you can always make it bigger.
  4. Squeeze a dollop of icing onto each cake bite.
  5. Top with berries.
  6. Dust with powdered sugar if desired.

NOTES

If you want to elevate the taste of store-bought icing, mix in a package of softened cream cheese or a stick of butter.

Semi-homemade Ice-Cream Sandwiches

Upgrade store-bought cookies by decking them out with delicious ice cream pairings and toppings.

INGREDIENTS

  • 12 store-bought cookies
  • 1 pint vanilla ice cream or flavor of your choice
  • Miniature chocolate chips, sprinkles, or chopped nuts

INSTRUCTIONS

  1. Top cookie with a scoop of ice cream. Top with another cookie; press down with the palm of your hand gently to ensure the cookie doesn't break.
  2. Roll sides of ice cream sandwich in chocolate chips, sprinkles or nuts.
  3. Wrap in plastic. Freeze until serving.

For more tips on all things hosting, cooking and decorating and more follow, LeAnn at silvertoothhome.com and Lauren at lauren-lane.com.

Visit CityLifestyle.com/Topeka to view additional photos from this article.