Labor Day Recipes

Here are some great ideas from Pond Point to make your end of Summer fling memorable.

All other holidays are in a more or less degree connected with conflicts and battles of man's prowess over man, of strife and discord for greed and power, of glories achieved by one nation over another. Labor Day...is devoted to no man, living or dead, to no sect, race, or nation."

This weekend is the long holiday weekend known as Labor Day in the United States. It's traditionally the last official weekend of summer and the last weekend before school begins. So for fast Picnic menus use quick and easy recipes that are delicious and evocative of summer's bounty. Try Fresh Corn Salad served with Grilled Ribs and Dilled Coleslaw, or a menu made in the crockpot, or a five ingredient picnic menu. Prepare early & you'll really be ready! Enjoy.

This weekend is Labor Day; what plans do you have? This unofficial last weekend of summer is usually spent making sure the kids are ready for school, sorting through summer and fall clothes, and perhaps taking a trip to the beach. Take some time to plan some special celebratory cookout and outdoor meals too. Even if you continue grilling through the fall and winter, there's something special about the last summer holiday cookout.

If you have time, visit a Farmer's Market for the best fresh corn, tomatoes, berries, and herbs to make your weekend meals even more special. Besides getting the best tasting produce, you're also supporting local farmers, who usually farm organically.

And remember to think about why we celebrate Labor Day.

Teach your kids the importance of valuing America's workers, fly your flag, put lots of coke, fizzy water, and beer in a cooler, and enjoy the holiday with these easy menus!

Decorating Ideas
String lights, either red, white and blue holiday lights or purchase specialty lights from a local party store
Place mini flags in a pot or in a piece of watermelon and use as a centerpiece for tables
Checkered tablecloths
Citronella candles come in many festive designs and are great for keeping the bugs away
Place your cooler of drinks in a red wagon
Decorate a cake with the American flag colors and or serve Strawberry shortcake with whipped cream and blueberries

Activities
Fun activities for your party include:
Croquet
Horseshoes
Ping-pong
Lawn darts
And if they are legal in your area – fireworks, if not find a location for your party where you can view local firework displays or walk to a local display
Just for Kids (of all ages!)Hoola hoops
Jump ropes
Frisbees

Menu
Hot dogs and hamburgers, made to order with a condiment buffet: Thousand Island dressing, assortment of cheeses, pickles, onions, sautéed mushrooms, bacon, guacamole, barbecue sauce and of course – ketchup and mustard.
Potato chips
Corn on the cob
Baked beans
Fruit salad

Wines for a Picnic

Though picnic wines should be modestly priced, they needn't be plonk. Many modern vintners now excel at wines in the ten-dollar range, so there is plenty of good stuff to choose from without having to resort to generic mediocrity. Because picnics bring a variety of flavors into play, it's wise to choose wines that are easy-drinking, fruity, and versatile. Rhône-style red blends are always a great bet because they're easier on the palate on a warm afternoon and taste good when chilled. As a rule of thumb, keep all of your picnic's wines in a cooler. Even the reds will taste better if they're cool on a hot day. A good dry rosé always plays well at a picnic, pairing nicely with everything from summer salads to burgers and bratwurst. A crisp, assertive Sauvignon Blanc also holds up against an array of flavors and serves as a refreshing aperitif as well. — R.W. epicurious

Wines with Summer Produce

Fresh summer produce picked perfectly ripe always brings an element of sweetness to the table, particularly when tossed in olive oil, lightly seasoned, and gently grilled. Even a light grilling will caramelize some of the sugars and enhance the sweetness of late-summer produce. This sets the stage for fruit-driven wines that have some residual sugar themselves, such as an Alsatian Pinot Gris or a dry Gewürztraminer with just a touch of sweetness. Of course, the other dishes being served will also influence your wine decision, but it's easy to find wines that will enhance fresh vegetables at the summer table and handle meaty main courses as well. For instance, a dry rosé, such as one of the more robust ones from the French region of Tavel, will handle everything from grilled squash seasoned with olive oil and herbs to grilled salmon and spicy barbecued ribs.R.W. epicurious

Wines for a Labor Day Party

For the last big blast of summer, my tip is to shop smart. Most consumers can easily beat the nationally suggested retail price on a bottle of wine if they take the time to shop around. This can result in substantial savings when purchasing large quantities of wine for a party, especially if the host is attempting to serve better-than-average vino to a thirsty crowd. Even bubbly, which typically carries a higher price tag, can be a bargain. Visit the so-called big-box stores or large retail wine shops that rely on volume sales to make a profit. In California, for example, it's not unusual to save as much as $5 on an $18 bottle. The bonus tip for this Labor Day is to serve smart. Remember, you're having a party, not a wine tasting, so keep the Opus One out of sight!— R.W. epicurious

Here are some of our picks, stop by & let our Wine experts choose the right bottle for you:

Mumm Napa Valley Sparkling: Mumm's basic Brut is an elegant sparkling wine that vividly demonstrates how far domestic bubbly has come. Its complex aromas and finesse in the mouth compare favorably with nonvintage brut Champagne.

Rotari Brut Sparkling: The flavors that come from this pale hay-colored bubbly are flinty and minerally, with the lemony citrus flavors connecting smell with taste.

Dancing Bull Sauvignon Blanc: With uncommon complexity for such an inexpensive Sauvignon, the Dancing Bull walks the fine line between herbal and grassy, with enough of a rein on the latter to allow the wine's succulent melon and citrus aromas to shine.

Kendall Jackson Sauvignon Blanc: 90PTS Spectator, Lime, melon and Anjou pears intermingle with sweet fruits such as fig and kiwi to create this delightfully refreshing wine. Hints of grapefruit highlight the mineral qualities of this wine's surprisingly long finish.

Luzon 2005: 90pts~Robert Parker
"It is a full throttle, exuberant, dense, ruby/purple-colored effort with loads of crème de cassis, licorice, truffle, and acacia flower characteristics. This exotic, deep, broad, intense red should be drunk over the next 3-4 years."

BR Cohn Cabernet: This wine offers full, rich flavors of berry, cassis and black cherry with hints of vanilla. Aged in premium French oak barrels, which adds complexity and depth, the resultant wine is high in quality, and proves itself to be a great value Cabernet Sauvignon.

Earthquake Zin: Hard-charging ripeness is teamed up with scads of very rich oak in this patently unsubtle offering, yet, for all of the wine's obvious excess, it is deep, inviting and very much on the varietal track.

Château St. Michele Riesling: This Riesling consistently delivers classic Washington state Riesling characters of juicy peach, ripe pear, melon, with subtle mineral notes. This is an everyday Riesling that is versatile and easy to drink.

Blueberry Sangria Lemonade
courtesy Sandra Lee

Recipe Summary
Difficulty: Easy
Prep Time: 5 minutes
Inactive Prep Time: 1 hour
Yield: 4 servings

1 1/2 cups frozen blueberries
1 (12-ounce) can frozen concentrated pink lemonade
1 bottle (750ml) Chardonnay
3 cups lemon lime soda (recommended: Sprite)
1/2 cup Cognac

In a large pitcher, combine all ingredients and stir. Refrigerate for 1 hour to meld flavors.
Serve chilled in iced tea glasses.

Three Day Weekend

Ingredients:
1 part Jägermeister
1 part Malibu rum
1 part Pineapple juice
1 part Grenadine or cherry juice

Mixing instructions:
Fill glass with plenty of ice. Add Jägermeister and rum first. Top off with pineapple juice and grenadine. Shake well.

American Flag cocktail recipe
Category: Shots

Ingredients : - 1/2 oz grenadine syrup
- 1/2 oz vodka
- 1/2 oz blue curacao liqueur

Use a "In glass" for 4th of July drink recipe

Layer in order given. Pour into a shot glass.
Serve in "Shot Glass " Garnish: No
Ingredients: grenadine syrup. vodka. Blue Curacao liqueur.

Cool and refreshing for the national holiday of the United States! Of course, if you're elsewhere, you can still enjoy this drink, by all means! :)

For Red Layer
1 1/4 ounces tequila
3/4 ounce triple sec
1 1/2 ounces lime juice
2 ounces prepared sweet-and-sour mix
8 frozen strawberries
2 cups crushed ice

For White Layer
1 1/4 ounces tequila
3/4 ounce triple sec
1 1/2 ounces pineapple juice
1 ounce lime juice
1 ounce prepared sweet-and-sour mix
1/3 cup frozen pineapple chunks
2 cups crushed ice

For Blue Layer
1 1/4 ounces tequila
3/4 ounce blue curacao
1 1/2 ounces lime juice
2 ounces prepared sweet-and-sour mix
1 1/2 ounces pineapple juice
2 cups crushed ice

3 servings Change size or US/metric
Change to: servings US Metric

10 minutes 10 mins prep

American Potato Salad
Submitted by: Joslyn H

"Just a good old fashioned, down home potato salad recipe that brings back memories of picnics in the park and family gatherings. Wonderful as it is or make it your own by adding additional ingredients of your choice."
Original recipe yield: 12 to 15 servings.
Prep Time:30 Minutes Cook Time:30 Minutes Ready In:3 Hours Servings:12 (change)

INGREDIENTS:
5 pounds red potatoes
6 eggs
2 cups mayonnaise
1 onion, diced
2 green onions, thinly sliced
1 small green bell pepper, seeded and diced
3 stalks celery, thinly sliced
2 teaspoons salt
1 teaspoon ground black pepper

DIRECTIONS:
Bring a large pot of water to a boil. Add potatoes, and cook for 15 to 20 minutes, or until tender but still firm. Drain, cool and cut into cubes.
Place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, cool, peel and chop.
In a large bowl, combine chopped potatoes and eggs. Mix together mayonnaise, chopped onion, green onion, green pepper, and celery. Season with salt and pepper, then mix well. Cover, and refrigerate for several hours or overnight.

Sweet BBQ Crockpot Ribs
From Linda Larsen,

INGREDIENTS:
3-1/2 lbs. pork loin back ribs
1/2 tsp. salt
1/4 tsp. pepper
1/2 cup cola beverage
2/3 cup barbecue sauce
PREPARATION:
Cut ribs into 2 or 3 rib portions and place in slow cooker. Sprinkle with salt and pepper and pour cola over. Cover crockpot and cook on low for 8-9 hours until the ribs are tender. Drain liquid and discard.
Pour barbecue sauce into crockpot and mix so ribs are coated. Cover crockpot and cook on low for 1 hour until ribs are glazed. 6 servings

Crockpot Garlic Smashed Potatoes
From Linda Larsen,

Oh, I just love this recipe. It's so delicious and very easy, with just five ingredients. Make it for Thanksgiving or a winter potluck party too.
INGREDIENTS:
3 lb. small red potatoes
5 garlic cloves, minced
2 Tbsp. olive oil
1 tsp. salt
1/8 tsp. pepper
1/2 cup water
1 cup cream cheese with onions and chives, softened
1/3 to 1/2 cup whole milk
PREPARATION:
Halve or quarter potatoes to make even sizes. Place potatoes in a 4-6 quart slow cooker. Add garlic, oil, salt and water and mix to coat. Cover crockpot and cook on high for 3-1/2 to 4-1/2 hours until potatoes are tender.
Mash potatoes roughly with a fork. Stir in cream cheese until blended, then add enough milk for desired consistency. You can serve this right away, or cover and hold it in the slow cooker up to 2 hours on low. 14 1/2 cup servings

Pork and Mango Skewers
From Linda Larsen,

These wonderful little kebabs are so full of flavor. If you don't have fresh ginger, just use 1/8 tsp. ginger powder.
INGREDIENTS:
3 Tbsp. apple cider vinegar
3 Tbsp. olive oil
1/2 cup hoisin sauce
2 Tbsp. soy sauce
1/4 tsp. pepper
1 Tbsp. grated ginger root
1 lb. pork tenderloin
2 mangoes, peeled and cut into 1" cubes
PREPARATION:
In medium bowl, combine vinegar, olive oil, hoisin sauce, soy sauce, pepper, and ginger root; mix well. Cut tenderloin into 1" cubes and add to bowl. Mix to coat pork with marinade. Cover and refrigerate at least 4 hours.
When ready to serve, prepare and heat grill. Place pork cubes and mango cubes alternately on small skewers. Grill over medium coals for 7-9 minutes, turning frequently, until pork is cooked and mangoes are tender. 8-10 servings

Beer Can Chicken
From Linda Larsen,

This recipe must be cooked with indirect grilling. The beer adds wonderful flavor and moistness to the grilled meat.
INGREDIENTS:
12 oz. can beer (non alcoholic is fine)
4 lb. whole chicken
2 Tbsp. grill seasoning rub
PREPARATION:
Remove giblets from inside chicken, rinse well inside and out and pat dry. Sprinkle outside of chicken with 1 Tbsp. of the barbecue rub or use Creole Seasoning Mix.
Sprinkle 1-1/2 tsp. of the rub inside the chicken. Wash the beer can thoroughly and dry. Open the beer can and punch two more holes in the top. Pour off half of the beer. Sprinkle remaining 1-1/2 tsp. of the barbecue rub into the beer.
Hold the chicken upright, with the opening of the body cavity at the bottom, and lower it onto the beer can so the can fits into the cavity opening. Pull the chicken legs forward so it stands upright. Tuck the tips of the wings behind the chicken’s back.

Set up the grill for indirect grilling (see Direct and Indirect Grilling). When ready to cook, stand the chicken in the center of the hot grill, over the drip pan, not over the coals. Use the chicken legs and the beer can to stabilize the chicken to make sure that it stands upright on the can. Cover the grill and cook until the chicken skin is crisp and dark brown. The meat will be cooked through (180°F on an instant-read meat thermometer inserted in the thickest part of a thigh, not touching the bone) in about 1-1/4 to 1-1/2 hours. If using a charcoal grill, add 12 fresh coals on each side of the drip pan after 1 hour. If the chicken starts to brown too much, loosely cover with aluminum foil.

Using tongs and fireproof gloves, hold the bird by the can and carefully transfer it in an upright position to a platter. Let the chicken rest for 5 minutes, then carefully lift it off the beer can, being very careful not to spill the hot beer or burn yourself. Carve the chicken and serve. Serves 4-6

This delicious bread recipe is the perfect complement to grilled steak and a fresh vegetable salad. You can also bake the bread in your oven.
INGREDIENTS:
1-1/2 cups shredded Colby cheese
1/2 cup butter, softened
3 Tbsp. chopped parsley
1 tsp. paprika
1/4 tsp. garlic powder
1 loaf crusty french bread, cut into 3/4" slices
PREPARATION:
In a small bowl, combine cheese, butter, parsley, paprika and garlic powder and mix well. Spread this mixture between bread slices. Reform bread slices into a loaf shape and wrap bread in heavy duty aluminum foil, tightly sealing tops and sides.
Place bread on grill opposite coals and grill for 15-20 minutes, turning after 8 minutes, until cheese is melted and bread is heated.

For oven preparation, heat oven to 400 degrees and bake bread for 15-20 minutes or until cheese is melted.

Blueberry Party Salad
Submitted by: Sandy
"This decadent gelatin salad is comprised of three luscious layers: ruby red raspberry gelatin spread with a rich cheese cake-like layer and topped with blueberry pie filling."
Original recipe yield: 1 - 9x13 inch pan.
Prep Time:30 Minutes Ready In:1 Hour 30 MinutesServings:16 (change)

INGREDIENTS:
3 (6 ounce) packages raspberry flavored gelatin mix
3 1/4 cups boiling water
1 (.25 ounce) package unflavored gelatin
1/2 cup cold water
1 cup half-and-half
1 cup white sugar
1 teaspoon vanilla extract
1 (8 ounce) package cream cheese, softened
1 cup boiling water
1 (21 ounce) can blueberry pie filling

DIRECTIONS:
In a medium bowl, dissolve 2 packages of the raspberry gelatin in 3 1/4 cups boiling water. Pour into a 9 by 13 inch pan and refrigerate until firm.
In a medium saucepan, whisk together unflavored gelatin and 1/2 cup cold water. Whisk in the half and half, sugar and vanilla and cook over medium heat until hot but not boiling. Remove from heat and stir in the softened cream cheese. Spread over the raspberry gelatin layer. In a medium bowl, dissolve the remaining package of raspberry gelatin in 1 cup boiling water. Stir in the blueberry pie filling and pour over the cream cheese layer. Chill until serving.

Crockpot Turtle Cake
From Linda Larsen,

Try this elegant and very rich chocolate turtle cake that is made in your crockpot!
INGREDIENTS:
21 oz. pkg. brownie mix
1/2 cup water
1/4 cup vegetable oil
1 egg
1/2 cup semisweet chocolate chips
1/2 cup milk chocolate chips
1 cup chopped pecans
14 unwrapped caramels
PREPARATION:
Place a vegetable steamer or other low rack on the bottom of a 5-quart electric slow cooker. Pour in 4 cups hot tap water and turn to high heat.
In a large bowl, combine the brownie mix, 1/2 cup water, oil, and egg and beat with a wooden spoon to mix well.
Stir in the chocolate chips and nuts.
Butter a 2 1/2-quart souffle dish that fits in the 5-quart slow cooker and dust with sugar. Pour brownie mixture into the dish. Push the caramels partially into the batter, but do not push all the way into the brownie mixture. Wrap the dish in a double thickness of foil. Tie with kitchen string, making a handle to make the dish easier to remove. Place on the rack in the slow cooker.

Cover and cook on the high heat setting 4 1/2 hours. Remove the dish from the slow cooker, remove string and foil, and let cool 30 minutes. Serve warm with whipped cream. 8 servings.

Grilled Angel Food with Fruit Salsa
From Linda Larsen,

Be sure to watch the angel food cake very carefully when grilling. Don't leave the grill for even a second, because it will brown very quickly!
INGREDIENTS:
14 oz. angel food cake loaf
1/2 cup chopped cantaloupe
1/2 cup chopped strawberries
1/2 cup blueberries
1/2 cup raspberries
3 Tbsp. sugar
1 Tbsp. lime juice
1 Tbsp. chopped fresh mint
PREPARATION:
Heat grill. In a medium bowl, combine fruit, sugar, lime juice, and mint and mix well. Set aside.
Slice cake in half horizontally and place, cut side down, on grill 4-6" from medium coals. Grill for 30-60 seconds or until light golden brown.
Cut cake into 8 pieces and top with fruit salsa to serve. Serves 8
Press dough onto bottom of greased 13x9-inch baking pan. Sprinkle evenly with chocolate chips.
Beat egg whites in medium bowl until soft peaks form. Gradually beat in 1/2 cup brown sugar until stiff peaks form. (Actually, I've never been able to get the egg white mixture stiff; if you are beating and beating and stiff peaks won't form, don't worry about it. Just continue with the recipe; it will be fine.) Spread meringue over chocolate chips.

Bake at 325 degrees for 30 to 40 minutes or until top is set and lightly browned. Cool in pan on wire rack for 20 minutes. Cut into bars while still warm. 36 bars

Ribbon Salad
Submitted by: Stephanie
"This is a very good recipe anytime, but can be extremely festive on the 4th!"
Original recipe yield: 12 to 15 servings.
Servings:4

INGREDIENTS:
1 (3 ounce) package cherry flavored gelatin mix
1 (3 ounce) package lemon flavored gelatin mix
1 (3 ounce) package lime flavored gelatin mix
1 (3 ounce) package orange flavored gelatin mix
2 cups milk
2 (.25 ounce) packages unflavored gelatin
1 cup white sugar
1 (16 ounce) container sour cream
2 teaspoons vanilla extract

DIRECTIONS:
In a medium saucepan, boil milk and sugar. Cool completely, but do not refrigerate.
Dissolve each package of flavored gelatin separately in 1 1/2 cups of boiling water. Set aside.
Dissolve unflavored gelatin in 1/2 cup of warm water. Add with sour cream to cooled milk and sugar mixture. Set aside.
Spread gelatin of one color on the bottom of a 9x13 inch pan. Chill in refrigerator until set. Then put 1 1/3 cup of the sour cream mixture on the chilled, firm layer of gelatin. Keep alternating these until all gelatin is used. Be sure to chill after each addition of gelatin.

Labor Day Recipes

Celebrate Summer's End