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Tomato Garden Party

Cocktails· Entertaining· Recipes· Small Gatherings

28 Sep

Food + garden blogger Valerie Rice is no stranger to sharing tips on how to live life deliciously – just check out her blog at www.eat-drink-garden.com. It’s a tasteful delight!

With the fall harvest in full bloom, Val is giving you everything you need to channel your inner hostess with the mostess to throw a divine alfresco garden party.

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If you haven’t already guessed, the theme of our harvest party was ripe garden eats with an emphasis on the tomato…all of which were pulled directly from Val’s abundant Santa Barbara gardens. Scroll a bit further for a juicy recipe!

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Creamy Corn Salad with Cherry Tomatoes

– 1 lb. garden tomatoes (any assortment cherry and heirloom)
– Sea Salt
– Basil leaves (for garnish)
– 2 Tbsp. olive oil
– Drizzle of olive oil
– 1/2 cup shallots, finely chopped
– 4 ears of corn
– 1 tsp kosher salt
– 1/4 cup creme fraiche
– Pinch of cayenne pepper
– 1/2 tsp. lime juice
– 1/4 tsp. lime zest

Slice tomatoes – for cherry tomatoes, slice in half and for heirloom slice into wedges. Combine tomatoes in a bowl with one teaspoon sea salt, a pinch of red pepper flakes and a drizzle of olive oil. Let tomatoes sit for at least fifteen minutes, stirring occasionally with a wooden spoon.

On medium-low heat cook in a sauté pan, cook the shallots in the oil until translucent and soft – about eight minutes. Cut the corn off the cob and then add it to the shallots. Using the back of your knife swipe the sides of the cobs into the pan with the ears. This will extract some of the milk in the corn and help enhance the creaminess the salad. Continue to cook on medium-low about 5 to 7 minutes, stirring occasionally. Next, stir in the crème fraiche until evenly incorporated. Cook for an additional 3 minutes. Add the cayenne, lime juice and zest and remove from heat. Taste for seasoning.

On a platter, pour out the corn and add clusters or “nests” of tomatoes. Pour over the remaining juices from the tomatoes and garnish with the basil leaves. Serve at room temperature.

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Whatever the reason, plan your menu according to what’s in season! – Valerie.

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Featured above: Green Zebra Gazpacho, Wild Salmon in Roasted Fig Leaves, and Fresh Garden Herb Dip with Crudités. Grab a copy of Flutter Magazine, Issue No. 4 for all of the above recipes and more!

As seen in Flutter Magazine, Issue No. 4 | 2014

Photography: Jess Wilcox | Design + Styling: Kelly Oshiro | Food + Beverage: Valerie Rice | Stationery: Design House of Moira | Tabletop Props: Hudson Grace | Tabletop Props: Porch

7 Comments

« Garden Party Favor Tags
Flutter Workshop: The Art of Arrangements »

Comments

  1. Linda Belton says

    August 10, 2018 at 9:01 PM

    Valerie, Even thing looks beautiful.
    I hope you’ll give other classes.

    Linda

    Reply

Trackbacks

  1. Garden Party Favor Tags | Hearts Aflutter by Flutter Magazine says:
    September 30, 2014 at 1:18 AM

    […] edition of Flutter Magazine (Issue No. 4), you’ll find juicy inspiration for throwing a Tomato Garden Party. As part of our five tips on just how to host this ripe harvest gathering, we share with you Tip […]

    Reply
  2. Botanical Bar: Gin & Tonic | Eat • Drink • Garden • Santa Barbara, California says:
    October 14, 2014 at 8:00 AM

    […] I loved teaming up with Flutter Magazine for their most recent issue. This publication is aimed at the bridal community, but it’s a fabulous resource for party and style inspiration. Flutter is also a gorgeous glimpse into stunning Santa Barbara; these quarterly issues are absolutely coffee table worthy. […]

    Reply
  3. DIY Botanical Bar | Hearts Aflutter by Flutter Magazine says:
    March 17, 2015 at 3:48 PM

    […] part of our recent Tomato Garden Party with Valerie Rice, we had Hands-on Sips (i.e. DIY cocktails)! This is a great way to give your […]

    Reply
  4. Salmon Baked in Fig Leaves | Eat • Drink • Garden • Santa Barbara, California says:
    April 29, 2015 at 8:02 AM

    […] first shared this recipe last summer in Flutter Magazine and turned to it again when hosting a luncheon for the PTA crew last week. This is a great recipe […]

    Reply
  5. DIY Botanical Bar says:
    July 28, 2019 at 6:55 AM

    […] part of our recent Tomato Garden Party with Valerie Rice, we had Hands-on Sips (i.e. DIY cocktails)! This is a great way to give your […]

    Reply
  6. Garden Party Favor Tags says:
    July 28, 2019 at 7:00 AM

    […] edition of Flutter Magazine (Issue No. 4), you’ll find juicy inspiration for throwing a Tomato Garden Party. As part of our five tips on just how to host this ripe harvest gathering, we share with you Tip […]

    Reply

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