Savor the Season: Host an Unforgettable End-of-Summer Dinner Party
As summer draws to a close, there's no better way to celebrate the season's bounty than with an elegant dinner party. With Scanpan's premium cookware, you can create a memorable feast that will delight your guests and make the most of late summer's harvest. In this guide, we'll walk you through a delicious menu, featuring recipes that showcase the versatility and quality of Scanpan products.
Our end-of-summer dinner party menu combines fresh, seasonal ingredients with the superior performance of Scanpan cookware. Here's what we'll be preparing:
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Appetizer: Crispy Zucchini Fritters with Herb Yogurt Dip
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Main Course: Chicken and Veggies
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Side Dish: Porchetta Fried Rice with Cucumber and Lime
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Dessert: Rustic Peach Galette in Scanpan Square Pan
Each dish is crafted to perfection using Scanpan's innovative cookware, ensuring optimal results and effortless cleanup.
Appetizer Recipe: Crispy Zucchini Fritters with Herb Yogurt Dip
These light and crispy zucchini fritters are the perfect way to kick off your end-of-summer dinner party. The 10.25” Haptiq Fry Pan, now on sale in a 2-piece set, is ideal for achieving that perfect golden-brown crust.
Ingredients:
- 2 medium zucchini, grated
- 1/2 tsp salt
- 1/4 cup all-purpose flour
- 1/4 cup grated Parmesan cheese
- 1 large egg, beaten
- 2 tbsp chopped fresh herbs (mint, parsley, or dill)
- 1/4 tsp black pepper
- 2 tbsp olive oil
For the dip:
- 1 cup Greek yogurt
- 2 tbsp mixed fresh herbs, finely chopped
- 1 clove garlic, minced
- Salt and pepper to taste
Instructions:
1) Place grated zucchini in a colander, sprinkle with salt, and let sit for 10 minutes. Squeeze out excess moisture.
2) In a large bowl, mix zucchini, flour, Parmesan, egg, herbs, and pepper.
3) Heat olive oil in your chef pan over medium heat.
4) Drop spoonfuls of the zucchini mixture into the pan, flattening slightly.
5) Cook for 3-4 minutes on each side until golden brown. Use the lid to control oil splatter if needed.
6) For the dip, mix all ingredients in a small bowl.
7) Serve fritters hot with the herb yogurt dip on the side.
Main Course: Chicken and Veggies
Ingredients:
- 4 chicken breasts, sliced in half and cubed
- 2 tablespoons fish sauce
- 1 can of sliced water chestnuts, drained
- 1 bunch of scallions, chopped
- 1 large carrot, thinly sliced
- 1 large shallot, thinly sliced
- 1 cup chicken broth
- 1 cup white mushrooms, sliced
- Salt and pepper to taste
- 2 tablespoons of oil (for cooking)
Instructions:
1) Cook the Chicken: Heat oil in the Square 13x13" roaster over medium heat. Season the cubed chicken with salt and pepper. Add the chicken to the hot roaster and cook for 5-7 minutes, stirring occasionally, until browned and fully cooked through. Remove the chicken and set aside.
2) Sauté the Vegetables: In the same roaster, add the sliced shallots and cook for 2 minutes until softened. Add the sliced carrots, mushrooms, and water chestnuts. Sauté for another 3-4 minutes until the vegetables are slightly tender.
3) Add Broth and Sauce: Pour the chicken broth into the roaster, stirring to combine.
4) Add the fish sauce and bring to a simmer. Let it cook for 2-3 minutes to allow the flavors to meld.
5) Combine and Finish: Return the cooked chicken to the roaster, stirring everything together.
6) Add the chopped scallions, and cook for another 1-2 minutes to heat through.
Serve:
Taste and adjust seasoning with salt and pepper as needed.
Serve hot and enjoy your flavorful chicken and veggies!
This dish is packed with fresh veggies and tender chicken for a wholesome, satisfying meal.
Side Dish: Porchetta Fried Rice with Cucumber and Lime
Ingredients:
- Pre-sliced porchetta (amount as desired)
- 2 cups of cold rice
- 1 tablespoon fish sauce
- 1 large cucumber, sliced
- 1 bunch of scallions, chopped
- 1 large shallot, thinly sliced
- 1 jalapeño, thinly sliced
- 2 limes, juiced
- Salt and pepper to taste
Instructions:
1) Cook the Porchetta: Heat your 11" HAPTIQ Fry Pan over medium heat. Add the presliced porchetta and cook until it becomes crispy and releases its fat, about 3-4 minutes. Remove the porchetta from the pan and set it aside, leaving the rendered fat in the pan.
2) Cook the Vegetables: In the same pan with the porchetta fat, add the shallots and jalapeño. Sauté for about 2 minutes until softened and fragrant. Add the sliced cucumber and cook for another 1-2 minutes until just tender.
3) Add the Cold Rice: Stir the cold rice into the pan with the vegetables, breaking up any clumps. Add the fish sauce and stir to combine, allowing the rice to absorb the flavors and heat through, about 3-4 minutes.
4) Finish with Lime and Scallions: Add the chopped scallions and juice of the limes to the pan. Stir to mix well.
5) Season with salt and pepper to taste.
6) Serve: Return the crispy porchetta to the pan, mix everything together, and serve hot.
Dessert: Rustic Peach Galette in Scanpan Square Pan
End your meal on a sweet note with this delightful rustic galette, featuring late summer peaches. The Scanpan Square Pan provides even heat distribution for a perfectly crisp crust.
Ingredients:
- 1 sheet of puff pastry, thawed
- 4-5 ripe peaches, sliced
- 1/4 cup sugar, plus extra for sprinkling
- 2 tbsp all-purpose flour
- 1 tsp vanilla extract
- 1/4 tsp cinnamon
- Pinch of salt
- 1 egg, beaten (for egg wash)
- 2 tbsp sliced almonds
- 1 tbsp butter, cut into small pieces
Instructions:
1) Preheat oven to 400°F (200°C).
2) In a bowl, gently toss peach slices with sugar, flour, vanilla, cinnamon, and salt.
3) Roll out the puff pastry slightly and place it in your square pan, allowing the edges to hang over the sides.
4) Arrange the peach mixture in the center of the pastry, leaving about 2 inches of border.
5) Fold the pastry edges over the peaches, creating a rustic border.
6) Brush the pastry with egg wash and sprinkle with additional sugar.
7) Scatter sliced almonds over the peaches and dot with butter pieces.
8) Bake for 30-35 minutes until the crust is golden brown and the peaches are bubbly.
9) Let cool slightly before serving.
This rustic galette is the perfect way to showcase summer's last peaches in a visually appealing and delicious dessert.
Hosting an end-of-summer dinner party is a breeze with Scanpan's high-quality cookware. From the crispy zucchini fritters to the flavorful chicken and the luscious peach galette, each dish showcases the versatility and performance of Scanpan products.
As you bid farewell to summer with this delightful menu, you'll create lasting memories and, perhaps, even start a new tradition.
