Martha's party menu: Make flank steak, gazpacho, more

As sad as it is to say, the lazy, hazy days of August are winding down, and Labor Day is right around the corner. There's no better way to say goodbye to summer than with a "last hurrah" celebration. Here, Martha Stewart serves up dishes that will cover all your party's culinary needs, like flank steak, gazpacho shooters, grilled eggplant and more.

Tequila marinated flank steak
Servings:

Makes 8 servings

Ingredients

    • 6 cloves garlic, minced
    • Coarse salt and ground pepper
    • 1 quart apple juice
    • 1/4 cup tequila or whiskey (optional)
    • 2 tablespoons whole-grain mustard
    • 2 tablespoons olive oil, plus more for grates
    • 1 tablespoon Worcestershire sauce
    • 2 teaspoons hot sauce, such as Tabasco
    • 2 flank steaks (about 1 1/2 pounds each), pricked all over with a fork

Preparation

Baking Directions:

1. In a 9-by-13-inch baking dish, whisk together garlic, 1/2 teaspoon each salt and pepper, apple juice, whiskey (if using), mustard, oil, Worcestershire, and hot sauce. Add steaks, and turn to coat; marinate at room temperature (turning occasionally) for one hour, or cover with plastic wrap and refrigerate up to one day.2. Lift steaks from marinade onto a platter; set aside. Make sauce: Place reserved marinade in a large saucepan. Bring to a boil over high heat; cook until thickened and reduced to about 1 cup, 20 to 25 minutes. Season with salt and pepper.3. Meanwhile, heat grill to high; lightly oil grates. Place steaks on grill. Cook, turning once, until well browned and cooked to desired doneness, 6 to 8 minutes per side for medium-rare (130 to 135 degrees on an instant-read thermometer). Transfer steaks to a cutting board, and tent with aluminum foil. Let rest 10 minutes before thinly slicing against the grain. Serve with sauce.

Grilled eggplant with tomatoes, basil and feta

Ingredients

    • 1 large eggplant ( about 1 1/2 lb.) trimmed, cut lengthwise into 1 inch slices
    • Coarse sea salt
    • 1 tablespoon extra-virgin olive oil, plus more for brushing
    • 2 cups of cherry tomatoes (about 10 ouces), halved
    • 1/4 pine nuts, toasted
    • 1 ounce feta cheese, crumbled (about 1/4 cup)
    • Pinch of red pepper flakes
    • 1/4 cup packed fresh basil leaves, torn if large

Preparation

Baking Directions:

1. Generously season eggplant slices with salt. Place vertically in colander, overlapping them. Let stand for 30 minutes, rinse and pat dry.2. Preheat grill to medium-high. Liberally brush cut sides of eggplant with oil. Grill, turning once, until tender, about 4 minutes a side.3. Mix tomatoes, pine nuts, feta, red pepper flakes, and oil; season with salt. Spoon over eggplant; top with basil.

Quinoa salad with zucchini, mint, and pistachios
Servings:

Makes 4 servings

Ingredients

    • 1 cup quinoa, rinsed well
    • 1 1/2 cups water
    • Coarse salt and freshly ground pepper
    • 2 tablespoons extra-virgin olive oil
    • 1 medium zucchini, thinly sliced (about 2 1/2 cups)
    • 1 clove garlic, thinly sliced
    • 3 scallions, thinly sliced (about 1/2 cup)
    • 1/4 cup roasted salted pistachios, chopped
    • Zest and juice (about 3 tablespoons) of 1 lemon
    • 1/2 cup packed fresh mint leaves, chopped, plus more for garnish

Preparation

Baking Directions:

1. Place quinoa and water in a small saucepan and season with a pinch of salt. Bring to a boil, reduce heat, and cover. Simmer until tender and water is absorbed, about 16 minutes. Transfer to a large bowl and let cool. 2. Heat oil in a large skillet over medium-high. Add zucchini; cook, stirring occasionally, until tender and golden, about 7 minutes. Add garlic; cook until fragrant (do not let brown), about 30 seconds. Season with salt and pepper and add to quinoa.3. Stir in scallions, pistachios, lemon zest and juice, and mint. Season with salt and pepper and serve immediately.

Gazpacho shooters
Servings:

Makes 12 (2-ounce) servings

Ingredients

  • For yellow gazpacho:

    • 5 cups yellow cherry tomatoes
    • 1 yellow bell pepper, seeded and diced
    • 1/4 habanero pepper, seeded
    • 1/4 jalapeno pepper, seeded
    • 1/4 seedless cucumber, peeled and diced
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 12 yellow cherry tomatoes, for garnish
  • For orange gazpacho:

    • 4 cups orange tomatoes
    • 1 orange bell pepper, seeded and diced
    • 1/2 habañero pepper, seeded
    • 1 cup fresh squeezed orange juice
    • 2 tablespoons lemon juice
    • 2 tablespoons olive oil
    • 12 orange cherry tomatoes, for garnish
  • For green gazpacho:

    • 2 cups green zebra tomatoes
    • 1/2 cup tomatillos, washed and diced
    • 1 cup green grapes
    • 1/2 seedless cucumber, unpeeled and diced
    • 1/2 jalapeño pepper, with seeds
    • 1/4 cup lime juice
    • 1/4 cup cilantro
    • 2 tablespoons parsley
    • 2 tablespoons chives, chopped
    • 1/4 cup olive oil
    • 12 green cherry tomatoes, for garnish
  • For red gazpacho:

    • 5 cups red cherry tomatoes
    • 1 red bell pepper, seeded and diced
    • 2 tablespoons diced red onion
    • 1/4 cup seedless cucumber, peeled and diced
    • 1 red chile pepper
    • 2 tablespoons cilantro leaves
    • 1 teaspoon balsamic vinegar
    • 2 tablespoons lime juice
    • 2 tablespoons olive oil
    • 12 red cherry tomatoes, for garnish

Preparation

Baking Directions:

To make yellow, red, orange and green gazpacho:1. Puree all of the ingredients except cherry tomatoes in a blender until smooth. Season with salt and pepper to taste.2. Strain soup through a fine-mesh sieve into a bowl. Cover and refrigerate for at least 1 hour.3. Spoon soup into shot glasses and garnish each with a skewered cherry tomato.

Strawberry shortcake with basil

Ingredients

    • 2 1/4 cups cold heavy cream, plus 2 tablespoons, for brushing
    • 20 large basil leaves, plus 1/3 cup small or torn basil leaves
    • 3 cups all-purpose flour
    • 1/2 cup granulated sugar, plus more if needed
    • 1 1/2 tablespoons baking powder
    • Salt
    • 2 sticks plus 2 tablespoons cold unsalted butter, cut into small pieces
    • 2 large eggs, lightly beaten
    • 1/2 teaspoon pure vanilla extract
    • 4 1/2 cups sliced strawberries (1 pound, 4 ounces)
    • 3 tablespoons confectioners

Preparation

Baking Directions:

1. Bring 1 1/2 cups cream to a gentle simmer in a small saucepan over medium heat. Bruise large basil leaves by hitting repeatedly with the dull side of a knife, and stir into cream. Remove from heat, cover tightly with plastic wrap, and let steep for 25 minutes. Strain through a fine sieve, pressing solids to extract liquid. Refrigerate until very cold, at least 5 hours.2. Preheat oven to 400 degrees. Whisk together flour, 3 tablespoons granulated sugar, the baking powder, and 3/4 teaspoon salt. Cut in butter with a pastry cutter or rub in with your fingers. (The largest pieces should be the size of small peas.)3. Whisk together 3/4 cup heavy cream, the eggs, and vanilla. Stir into flour using a fork until ingredients are moistened but not fully incorporated. (Do not overmix.)4. Turn dough out onto a parchment-lined baking sheet, and pat into a 9 1/2-inch circle. Brush dough with remaining 2 tablespoons heavy cream, and sprinkle with 1 tablespoon granulated sugar.5. Bake until light golden brown and just cooked through, about 25 minutes. Let cool completely, about 2 hours.6. Meanwhile, macerate strawberries with remaining 1/4 cup sugar, plus more if needed, depending on sweetness, stirring occasionally, for at least 1 hour.7. Toss berries with small basil leaves. Whisk basil cream with confectioners' sugar in the chilled bowl of a mixer on high speed until soft peaks form. Mound basil cream on shortcake. Spoon berries with juice over top.

Tips:

Shortcake is best served within 4 hours of baking but can be stored, untopped, at room temperature for up to 8 hours. Basil cream can be refrigerated for up to 1 day; whip just before using. Berries can macerate for up to 3 hours.

Stealth margaritas

Ingredients

    • 1 lime wedge, plus 3/4 ounce fresh lime juice
    • Coarse salt
    • 1 1/2 ounces 100-percent agave blanco tequila
    • 1/2 ounce St. Germain elderflower liqueur
    • 1/2 ounce agave nectar
    • 1 ounce cucumber puree
    • Green Tabasco sauce
    • Cucumber, sliced lengthwise, for garnish

Preparation

Baking Directions:

1. Run a lime wedge around the edge of an old-fashioned glass; dip glass rim into a shallow dish of coarse salt to coat. Add tequila, St. Germain, lime juice, agave nectar, cucumber puree, and 5 dashes of green Tabasco to a cocktail shaker filled with ice. Shake well and strain into an ice-filled glass. Garnish with a cucumber slice.

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