Scroll down for Smoked Salmon Pops recipe.
The best summer meals are inspired not only by the seasonal produce freshly picked from the fields, but also the smells and tastes of long, hot days and vacations. Lazy sunny days at the shore and thirst-quenching fruit and citrus and herb gardens baking in the sun all influence what we’re eating. As these dishes start popping up in restaurants and backyards across the country, all you have to do is find the right wine, then sit down and dig in.
I love this grilled Mediterranean vegetable plate above, from Trattoria Uliveto in Orcutt, California in northern Santa Barbara County. Such a great vegetarian summer meal! To make these, see this Grilled Vegetables recipe.
The taste of the sea, perfect for a summer meal: mussels + clams, also from Trattoria Uliveto. But, here is a perfect recipe for Sauvignon Blanc-Steamed Mussels with Garlic Toasts!
I ♥ tomatoes! These Cherry Tomatoes Confit are super easy; just sauté cherry tomatoes with olive oil, and add basil leaves just before removing from the heat. Salt and serve!
Food pops are so adorable, and they make for easy finger foods at gatherings. These are Smoked Salmon Pops above, also known as smoked salmon lollipops.
Smoked Salmon Pops
- 8 oz cream cheese softened
- 3 oz sour cream
- lollipop sticks
- smoked salmon cut into medium slices
- caviar or black sea salt
- chives chopped
- Whip cream cheese and sour cream (or crème fraîche) together, form into little balls and push the stick in. Refrigerate 4 hours or overnight. When ready to serve, wrap each one in smoked salmon, dip in caviar and top with chopped chives. If you can’t find caviar, try black sea salt to get the same look and level of saltiness.
Lemon goes so well with herbs in summer desserts! Try these Lemon Rosemary cupcakes from A Classic Twist.
Don’t forget the rosé to perfectly complement your summer meal and enjoy those hot days, late sunlight and great vacations!