BARBECUE
Grilled chicken thighs were an easy choice. I could marinate them in a gingery balsamic glaze ahead of time. And unlike a big, thick steak or leg of lamb, they didn’t need to be carved or handled after cooking. Fish fillets, hot dogs and burgers (made with real meat or vegan meat), and individual chops are also suitable choices.
Just be wary of garnishes and condiments; the fewer, the better. If you can’t imagine grilling without ketchup, mustard or Sriracha, give each group its own bottle or jar, use gloved hands to put small servings in ramekins or ask people to bring their own condiments. This holds true for things like olive oil, salt and pepper, too. At the very least, be sure to have plenty of serving spoons at the ready, one for each group, as well as paper towels and wipes on hand, so everyone can clean as needed.
As a seasoning for grilled corn, I made jalapeño-feta butter, wrapping individual portions in parchment paper and twisting the ends as if each held a giant, chilestudded confection. The butter also would work equally well sliced on top of other grilled vegetables — peppers, eggplant, mushrooms, zucchini — melting into a creamy, salty, lightly spicy sauce.
I whipped up personal ramekins of no-bake butterscotch custards three days ahead. They were dense and ultra creamy, with a dash of molasses to accentuate the bittersweet brown sugar.
When our friends showed up, it was hard at first to remember every rule, and it felt downright strange not to hug and kiss hello.
But as everyone settled in, 6 feet apart, wineglasses in hand, we gradually eased out of the awkwardness and remembered what it was like to eat and drink with loved ones on a warm summer night. That feeling, it turns out, hadn’t changed a bit.
cup unsalted butter (1 stick), softened
tablespoons chopped fresh cilantro, basil or dill teaspoon fresh lime or lemon juice teaspoon ground coriander
Olive
Makes:
tablespoon light, unsulphured molasses (optional)
Whipped cream and fresh berries, for serving (optional) 1. To prepare 2. Divide the butter equally onto six pieces of parchment paper large enough to wrap them snugly (6-inch squares should do it), form into logs, and wrap well, twisting the ends like candy wrappers. Chill for at least 2 hours and up to 3 days before using, or freeze for up to 3 months.
3. Light 4. Transfer corn to plates, and serve each ear with a log of jalapeño-feta butter for rubbing onto the ear. 1. In a medium 3. Remove from heat and stir in molasses and vanilla. Let until mixture has cooled slightly and a skin forms on top, about 20 minutes.
4.
Stir 5. Refrigerate, uncovered, until set, at least 3 hours and up to 3 days. Serve with whipped cream and berries, if you like.
tablespoons finely grated fresh ginger and any ginger juice from a 2-inch piece pounds boneless, skinless chicken thighs garlic cloves, finely grated or mashed to a paste teaspoon fresh lime juice, plus more as needed
Plain whole-milk yogurt, (optional)
6. Transfer chicken to a platter or serving plates, along with the peaches. Serve with dollops of yogurt on the side if you like, and a drizzle with some of the remaining gingery balsamic and a little more olive oil. Scatter with scallions and basil, if using, for garnish.