There’s nothing quite like gathering around a fire with friends and family. If planning a campfire-themed get-together this fall, event caterer Butler's Pantry shared tips to make it memorable.
Make It Comfy: Create a welcoming space where guests want to linger. Think cozy blankets, pillows and easy seating, such as benches, poufs or low chairs. Remember to keep fabric and soft seating a safe distance from the fire.
Prep Ahead For Less Stress: Enjoy parties by doing preparations. Pre-grill or pre-cook the main food items so the fire becomes more about fun than fuss. Save fires for quick treats such as warming mini brie wheels, crisping rice crispy treats or roasting marshmallows.
Keep Drinks Simple And Seasonal: Stock a cooler with seasonal beers and a couple of bottles of wine, then add one special batched cocktail as the highlight. A pitcher of spiced cider sangria in the fall reflects the season’s flavors and keeps hosting easy.
Grilled Citrus Chicken Pepper Kabobs With Peach Salsa
Yield: 6 kabobs
- 2 large chicken breasts, cubed
- 2 red and yellow peppers, cut in squares
- 1 tablespoon minced thyme
- Zest and juice of 1 lemon and 1 orange
- 1/4 cup olive oil
- 2 teaspoon salt
- 1/4 teaspoon pepper
- 1/4 teaspoon chili powder
Directions: Combine all ingredients and mix well. Marinate chicken and peppers for at least 1 hour or overnight. (If camping, mix together with marinade before packing). Assemble chicken and peppers on a skewer and cook over a grill or a campfire. Serve with peach salsa.
Peach And Pepper Salsa:
- 2 peaches
- 2 poblano peppers
- 1/2 red onion, diced
- Juice of 1 roasted lime
- Salt and pepper to taste
Directions: Slice peaches and grill until tender, or if making over a campfire, slice and wrap in foil with the lime to roast. Grill poblanos until blackened, or if making over a campfire, place peppers at the edge of the fire and roast until blackened. Remove peppers from the fire, cool and peel the blackened exterior. Remove the seeds. Dice roasted peaches and poblanos and mix together with red onion and the roasted lime juice. Season with salt and pepper.
Campfire Elote
Yields: 4 servings
- 4 corn cobbs
- 1 teaspoon olive oil
- Salt and pepper as needed
- 1/4 cup mayo
- 2 grilled or fire roasted limes
- 1/4 cup cotija cheese
- 2 tablespoon chopped cilantro
Directions: Season corn cobbs with olive oil, salt and pepper and roast over the grill or campfire for 5 minutes. Remove from the fire, brush with mayo and sprinkle with cotija cheese and cilantro. Finish with roasted lime juice and enjoy.