Summer isn't officially started until the quintessential pool party invitation is in-hand.  Invite your guests by sending an invitation attached with a striped ribbon tied to a colorful pair of flip-flops.  It's the perfect way to kick off the summer season.  Also, remember to visit your local newsstand or grocer to buy summer eye-candy magazines for your guests to read and lounge poolside before lunch is served.

Menu
Mandarin Orange Spritzer
Gazpacho Shooters with Fresh Basil
Spinach and Butter Bean Salad
Pork and Gingered Cucumber Pitas
Macadamia Lemon Bars
Old-Fashioned Peanut Butter Cups

MANDARIN ORANGE SPRITZER
3 oz Fresca
2 oz Sauvignon Blanc, chilled
1 small can Mandarin oranges, in water
Bag of ice
In a highball glass, add ice.  Pour in the soda and chilled white wine.
Add 2 tablespoons of the mandarin orange water from the can.  Gently stir.
Garnish with 2 Mandarin orange segments and an orange straw.  Serves 1.

This refreshing summer chilled soup with southern Spanish roots was served in shooter glasses at a private party I hosted along with the talented New York based illustrator, Robin Joy Riggsbee, and bright young Broadway starlet, Nathalie Paulding.  Ohhhh, there's no business like show business!

GAZPACHO
Prepared in 20 minutes or less.

25 tomatoes (15 beefsteak, 10 plum/roma)
2 cucumbers, peeled and seeded, cut into 1-inch dice
1 red pepper, 1-inch dice
1 green pepper, 1-inch dice
1 yellow bell pepper, 1-inch dice
1 red onion, 1-inch dice
Bouquet garni of parsley, thyme, bay leaf, basil
Sachet of spices of white pepper and coriander seed, chili flakes, 2 cloves of peeled garlic
1 tsp kosher salt
4 tbs extra-virgin olive oil
Dash of sherry vinegar

Bring a large pot of water to boil. Score and stem the tomatoes.  Add the tomatoes and blanch for 20 seconds or until skins loosen.

Remove tomatoes and quickly shock them in ice water, then drain.

Peel the tomatoes, then slice in half. Squeeze out the seeds and strain through a fine mesh strainer and reserve the juice.  Put all the peppers and the onion together in a pot and cover them with cold water.

Bring to a boil, then strain the vegetables and shock them in ice water, then drain.  In a large bowl or container, combine the tomatoes, peppers and onion, cucumber, bouquet garni, sachet of spices, reserved tomato juice, and the kosher salt.

Mix well and let marinate overnight.
 
The next day, remove the sachet and bouquet garni and purée in a high speed blender until silky smooth.

Adjust the seasoning with sherry vinegar, olive oil, salt and pepper, and a few drops of Tabasco sauce.

Pour into shooter glasses and serve chilled garnished with freshly chopped basil.  Serves 24.

SPINACH AND BUTTER BEAN SALAD
Prepared in 10 minutes or less.

8 cups fresh spinach, rinsed and thick stems removed.
2 14 oz can butter beans, rinsed well
4 tbs extra-virgin olive oil
2 tbs red wine vinegar
1 tsp fresh oregano, chopped
Salt and fresh pepper to taste

Thinly slice the prepared spinach leaves and set aside.

In a large bowl, toss together the butter beans, olive oil, vinegar oregano, salt and fresh pepper to taste.   Add in the spinach and toss gently.  Serves 8.

PORK AND GINGERED CUCUMBER PITAS
Prepared in 50 minutes or less.

½ cup rice vinegar
4 tsp sugar
4 cucumbers thinly sliced, I prefer Kirby
2 red jalapeno, thinly sliced
2 tbs extra-virgin olive oil
2 lbs ground pork
½ cup hoisin sauce (also called Peking sauce is a thick reddish-brown, sweet and spicy condiment used in Chinese cooking found at most Whole Foods)
2 tbs fresh ginger, grated
8 pitas, halved
Salt and fresh pepper to taste

In a medium bowl, whisk together rice vinegar, sugar and ¼ tsp salt until dissolved.

Toss in sliced cucumbers and jalapeno and allow to rest for 10 minutes.

In a large skillet over medium-high heat, warm oil.  Add pork and cook for 5 minutes while breaking up the meat with a wooden spoon. 

Stir in the hoisin sauce, grated ginger, 2 tablespoons of water and fresh pepper.

Remove from heat and stuff the pita halves with cucumber salad and pork.   Serves 8.

Native to Australia's rainforests but made popular as a Hawaiian export from Kona, the Macadamia tree's nuts are undeniably rich with a buttery flavor.  The lemony tart citrus perfectly cuts the sweetness of the filling.  These bright delights are always in demand and definitely raise the epicurean bar!  

MELT IN YOUR MOUTH MACADAMIA LEMON BARS
Prepared in 30 minutes or less plus 30 minutes to bake.

For the Bars' Crust:
¼ cup confectioners' sugar
½ lbs unsalted butter, room temperature
2 cups all-purpose flour
¼ tsp salt
¼ cup macadamia nuts, chopped

For the Filling:
6 eggs, room temperature
3 cups granulated sugar
2 tbs grated lemon zest
1 cup fresh lemon juice, seeds removed
1 cup all-purpose flour
2 tbs macadamia nuts, chopped
Confectioners' sugar for dusting

Preheat oven to 350°F.

For the Bars' Crust:
Cream the butter and sugar until fluffy and light using an electric mixer on medium speed in a large bowl. Sift together the flour and salt over a small bowl.  Adjust the mixer to low speed and add the flour mixture to the butter and sugar mixture until just combined.  Gently stir in the chopped nuts.

Scrape the mixture onto a board and make a big dough ball.  With floured hands to prevent sticking, flatten the dough onto a 9x13x2-inch baking sheet making sure to build a ½-inch edge on all sides.  Place in refrigerator to chill for approximately 15 minutes.

Bake the crust for 15–20 minutes until it is lightly browned.  Remove from oven and allow to cool on a wire rack.  Keep the oven on.

For the Filling:
Whisk together the eggs, sugar, zest, lemon juice and flour. 

Pour this mixture over the chilled crust.  Sprinkle with remaining chopped macadamia nuts.  Bake for 30–35 minutes until filling is set and top is lightly browned. 

Cool completely on a wire rack.  Cut into bars or triangles and dust with confectioners' sugar.  Serve immediately.  Yields one dozen.

OLD-FASHIONED PEANUT BUTTER CUPS
Prepared in 15 minutes or less plus overnight to refrigerate.

1 cup confectioners' sugar
1 cup all-natural creamyor crunchy peanut butter
½ cup packed light brown sugar
2 tbs unsalted butter, softened to room temperature
1 tsp vanilla extract
2 cups (12 oz) dark chocolate or semi-sweet chocolate morsels
¼ cup shortening

In a small bowl, combine confectioners' sugar, peanut butter, light brown sugar, butter and vanilla.  Cover and set aside.

Over a double-boiler on medium heat, melt the chocolate morsels and add the shortening.  Gently stir with a whisk until well-combined.  *You can also melt the two ingredients in a microwave.

Line a muffin tin with 2-inch foil muffin cups.

Drop a rounded teaspoonful of peanut butter mixture into each cup then top each with 2 teaspoons of the melted chocolate mixture.

Refrigerate overnight until set.  Yields three dozen.

Option:  Sprinkle toasted sliced almonds atop the peanut butter cups for added texture and crunch.