It's Labor Day Weekend! Last hurrah before pumpkin spice takes over! Entertaining Expert Carol Mackey is here to show you easy DIY’s and recipes for a weekend party! Learn more at https://carolthatcooks.com
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00:00 Welcome back.
00:01 It is the unofficial last weekend of summer, so of course you have to make the most out
00:07 of any party you throw.
00:09 Chef and entertainment expert Carol Mackey is here with me to give some tips and tricks
00:13 to help you plan the best Labor Day get together ever.
00:18 Wait to see some of the beautiful things she has in store.
00:21 Thank you for being here.
00:22 Thank you.
00:23 Yeah, it's my first Labor Day in Arizona, so usually it's the winding down of summer
00:27 here in Arizona.
00:28 We're just getting going, huh?
00:29 It's called the freezing up of the hair time.
00:32 First of all, you call this a drink barge.
00:34 I've never heard that.
00:35 It's actually called the party barge.
00:37 Party barge.
00:38 Yeah, so it's from revocoolers.com.
00:40 It's actually very lightweight, surprisingly, too.
00:43 So it's fully insulated, so no condensation.
00:47 It keeps the cold really cold, and the hot hot, you can put hot and cold next to each
00:51 other.
00:52 And it looks very professional.
00:54 And guess what?
00:55 The best part is it's on your table, and when you're ready to go swimming, it floats.
01:00 This thing floats?
01:01 It floats.
01:02 Oh, that's why it's a party barge.
01:03 It's a party barge, yes.
01:04 I picked up your accent in the last five minutes.
01:06 I said barge.
01:07 She's from Chicago.
01:09 Okay, so yes, and then I always like to do a signature cocktail.
01:15 Right.
01:16 So everyone knows the Aperol Spritz.
01:17 So a little twist is I added a splash of pineapple juice, a little pineapple, star fruit, which
01:24 is so cute for-- Adorable.
01:26 You know, yes.
01:27 And then we all hate how soggy the straws get, right?
01:31 Right, 'cause you wanna use a paper straw to save the turtles.
01:34 Yeah, but guess what this is?
01:36 This is?
01:37 A long Zita noodle.
01:39 Would you look at that?
01:40 So you can drink out of pasta?
01:42 Right, so we're calling it a, I always am trying to forget, it's a strudel.
01:47 A straw and a noodle.
01:49 And then a little DIY that is so cute and inexpensive is using washi tape.
01:55 So I just put a little washi tape on the strudel, and then this is what the washi tape looks
02:00 like.
02:01 That's cute.
02:02 You just get it at a craft store, and I also put it on the votives, and then you can just
02:04 remove it when you're done.
02:06 I think that's adorable, and now I see you have a few appetizers here.
02:10 And this looks like something relatively simple.
02:12 I think you mentioned that there are three ingredients.
02:14 All three appetizers, people are always asking me for ideas.
02:17 They're impressive looking and super easy.
02:20 Three ingredients.
02:21 Watermelon, red and yellow.
02:23 So you probably have walked right by the yellow watermelon in the store, but it's--
02:28 I had no idea that was a thing.
02:29 Yeah, it's the season, yes.
02:30 Yellow watermelon.
02:31 Okay, I'm gonna pick this up.
02:32 And you have a little bit, you have some broccoli sprouts on there.
02:36 Right, oh my.
02:37 You know what?
02:38 Here, let's pick this one up, 'cause look at that.
02:40 I'm not perfect.
02:41 I forgot the cheese on that one.
02:43 Oh my gosh, I picked up the one that was-- Throw that one away.
02:47 Drop it on the floor.
02:48 So that is-- Kick it under the table, Carol.
02:51 Somebody must have ate it when I wasn't looking.
02:53 So that is bread cheese.
02:56 You can use halloumi cheese, you can use feta cheese.
02:59 It's a real mild cheese.
03:01 And a little sprouts in between.
03:02 So cute, and you can eat that in one bite.
03:05 Yes, you were right.
03:06 This is just a baguette with truffle butter and watermelon radish.
03:11 So if you're not, anyone's not familiar, this is not very pretty.
03:15 No.
03:16 But when you get open to it, it's so pretty, the watermelon radish.
03:19 It's gorgeous, look at that.
03:20 And if you don't have truffle butter, you can buy it in the store, of course, and you
03:24 can use regular butter, because the combination of radish and butter is truly a classic combination.
03:30 Now here, you have chicken on one side, and it looks like chicken, but it's tofu.
03:35 Right, so I have a friend coming that's a vegetarian, so I never like to serve something
03:39 totally different.
03:41 So I have chicken skewers, easy peanut sauce, and tofu extra firm, make sure you do extra
03:47 firm, and then marinate it overnight and grill it.
03:50 And just want to mention, last appetizer, fresh figs are in season, prosciutto, and
03:55 camposola cheese.
03:56 So that also has the three ingredients, and it's so cute.
03:59 Can I try this tofu?
04:00 Yes, yes, of course.
04:01 Because I appreciate a little something.
04:02 And peanut sauce is so good.
04:03 Yes, okay.
04:04 Good, good, I'm so glad.
04:05 And then the last thing is the dessert, real quick.
04:08 Nobody likes a big dessert at the end.
04:10 So strawberries, I just cut off the bottom, made an X, and a mascarpone mixture that I
04:15 piped in.
04:16 Easy and so cute, and a nice little one bite.
04:19 And you can find all these recipes at carolthatcooks.com.
04:22 Carol, you're a genius.
04:25 This is delicious.
04:26 Thank you.
04:27 Do you have a trick to your peanut sauce?
04:29 You know what, I just, food processor, I made it easy, peanut butter, I did some sriracha,
04:36 a little sesame oil.
04:38 Those are like the three key ingredients, a little water to smooth it out.
04:41 It's delicious, and look at how beautiful and festive.
04:44 I don't know if people can see that.
04:45 And tastes really no time at all.
04:47 For you, but look at that.
04:49 So that's just a strawberry, mascarpone, and then you have like some little red, white,
04:54 and blue sprinkles.
04:55 Right, right, and if it's not a holiday, I usually put a little chocolate on there.
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