Summer EntertainingThe Simply Smarter Way

1. Protein Guide 2. Show Your Grill TLC

3. Wine and Cheese Pairing5. Garden Party

11. Nautical 17. Luau

23. Backyard Brunch

Contents

Summer EntertainingAs the weather gets warmer and the days get longer, outdoor entertaining becomes everyone’s

go-to. While entertaining during cooler weather is fun, nothing beats a summer evening filled with

good food, beautiful decor, and a laid back atmosphere. Homes.com is bringing you the ultimate

summer party handbook with our Summer Entertaining Guide that will get you motivated and

prepared to host jaw-dropping outdoor parties this summer.

From tablescapes to recipes, our guide has it all. We’ve narrowed down the must-haves and nice-

to-haves for summer entertaining, including a protein guide for all of our foodies out there, wine

and cheese pairings for those days you want to host something small, and tips on how to recreate

the tablescape of your dreams. Consider us the host with the most as we prep you for entertaining

the Homes.com way!

Beef

Ground Beef

Steaks

160°F

130°F Rare

140°F Medium Rare

150°F Medium

160°F Medium Well

170°F Well Done

Direct heat for steaks

and hamburgers.

Indirect heat for large

cuts and roasts.

Wrap fish in

aluminum foil, or use

a grill basket. Skewer

shrimp. Use direct

heat to quickly cook

seafood

Seafood

Use direct heat

on the grill to sear

the pork, move to

indirect heat to finish

cooking all the way

through.

Pork

ChickenSimilar to pork. Sear

on direct heat, finish

cooking through

indirect heat.

Use 1 inch slices. Grill

for 4-5 minutes on

each side.

145°F

145°F

Shrimp

Fish

165°F

150°F

Sausage

Pork Chops

Breasts 165°F

No temp.TempehVegetarian

Protein Guide

1 Summer Entertaining

Show Your Grill TLC

+ Before the first use of the season, get rid of any remaining ashes. Wash the lid and firebox with detergent and warm water. Rinse and dry.

+ Before the first cookout, light a fire and heat the grate for 30 minutes. Once hot, scrape the grate with a long brass-wire brush.

+ To oil the grate, fold a paper towel into a small pad and dip it into a bowl of vegetable oil. Rub it over the bards using long handled tongs.

+ Consistently clean and oil your grill. A little residual grease on the grate will help give the food a smoky flavor.

+ At the end of the season, dump cooled ashes and close the lid. Leave the grease on the grate until next season; it will help prevent the metal from rusting.

2 Summer Entertaining

Wine & Cheese Pairing

Cabernet Sauvignon

Pair with: + Havarti

+ Gouda

+ Parmigiano Reggiano

Champagne

Pair with: + Brie

+ Camembert

+ Parmesan

Merlot

Pair with: + Brie

+ Roquefort

+ Fontina

Sauvignon Blanc

Pair with: + Goat

+ Gouda

+ Gruyere

Malbec

Pair with: + Aged Cheddar

+ Manchego

+ Fontina

Pinot Gris

Pair with: + Goat Cheese

+ Cheddar

+ Gouda

Pinot Noir

Pair with: + Cheddar

+ Aged Manchego

+ Mozzarella

Chardonnay

Pair with: + Havarti

+ Gorgonzola

+ Gruyere

Sources: https://vinepair.com/wine-blog/an-illustrated-guide-to-pairing-wine-and-cheese/

**https://winemonger.com/blog/the-wine-and-cheese-pairing-guide-grape-by-grape-cheese-by-cheese/2012/05/17/

***https://www.heb.com/static-page/article-template/Perfect-Wine-and-Cheese-Pairings 3 Summer Entertaining

FontinaAged Cheddar

Parmigiano Regiano

Mozzarella

Gorgonzola Aged Manchego Roquefort

Manchego

Cheese Guide

Gouda

Camembert

Gruyere

Parmesan

Cheddar

Havarti

Goat

Brie

4 Summer Entertaining

Garden Party

Tablescape:

Garden parties are historical traditions with timeless decor. In the past, garden parties were hosted

by royalty. These days, keeping things clean and simple is key to having a successful, beautiful

evening. Classy tableware and rustic accents throughout the table setting will bring hints of your

garden to the meal. Sounding like your kind of party? Check out our recommendations below to

see what it takes to wow your friends with this next level of entertainment.

Fresh cut flowers and lush greenery are a necessity for any garden-themed party. Pulling

indoor elements (cloth napkins, table runner, or crystal tableware) together with their

natural counterparts will create a perfect balance of rustic charm and timeless class. This

is the perfect tablescape if you’re looking to recreate a meal in the English countryside.

Tent Crystal Tableware

String Lights Olive Green Table Runner

Nice-to-Haves

Greenery Rustic Accents Cloth Napkins

White Flowers Candles

Must-Haves

5 Summer Entertaining

6 Summer Entertaining

Recipes

Bruschetta Bites

Ingredients:

1 container Alouette Garlic and Herb Soft Cheese Spread

30 mini Fillo Shells

5 roma tomatoes, sliced in half and flesh scooped out

3 cloves of garlic, minced

1/4 cup fresh basil

2 tsp balsamic vinegar

1 tsp olive oil

sea salt and pepper to taste

Instructions:1. Preheat oven to 350 degrees F. Place

mini fillo shells in the oven and bake for about 5 minutes.

2. Chop tomatoes up, place in a bowl and add basil, garlic, balsamic vinegar, olive oil, salt and pepper to taste- stir together and set aside.

3. Grab a plastic baggie and a cup or a bowl. Fit the baggie into the cup so that you can scoop the garlic and herb cheese into it. Fold up like you would a pastry bag and cut the tip off. This makes it easy and quick to get the cheese into shells.

4. Evenly pipe a small amount of cheese into each shell.

5. Top cheese with a small scoop of bruschetta, garnish with basil!

Source: The Skinnyish Dish

7 Summer Entertaining

Ingredients:

1 750 ml bottle Sauvignon Blanc

1/2 cup Peach Schnapps

1 cup sprite

4 peaches, sliced--yellow or white

1 cup strawberries, sliced

6 ounces raspberries

4–6 fresh mint leaves, optional for garnish

Instructions:1. Add fruit and mint leaves (if using)

to a large pitcher.2. Pour wine, Sprite, and schnapps

over the fruit.3. Gently stir together and chill in

the refrigerator for 2 hours before serving for the most flavor infusion.

Source: Aberdeen’s Kitchen

Ingredients:1 ½ cup sugar

1 tsp baking powder

3 cups of flour

2 sticks of cold butter

1 egg

2 lemons - juiced and zested

5 cups of blueberries

4 tsp of cornstarch

Instructions:1. Preheat oven to 375 degrees F,

grease a 9x13 inch baking pan, and line it with parchment paper.

2. Mix together the flour, 1 cup (save the ½) sugar, baking powder, salt and lemon zest. Using a large fork, blend the butter and egg into the flour (you could also do this is a food processor - slowly pulse until just incorporated). The dough will be crumbly. Transfer half the dough to your prepared pan, patting firmly until crust is uniform.

3. In a separate bowl, stir together the 1/2 cup sugar, cornstarch, and lemon juice. Mix in the blueberries. Transfer mixture over the top of the prepared crust. Finally, crumble remaining dough over the top.

4. Bake in oven for 45 minutes, or until top is slightly brown.

5. Remove from the oven and allow bars to cool completely before cutting into squares. Enjoy!

Source: The Forked Spoon

Peach Strawberry White Wine Sangria

Blueberry Crumble Bar

8 Summer Entertaining

Inspired by: Sprinkles and Sea Salt

Ingredients:1 French baguette3 tablespoons of fig preserves/spread12 oz. of prosciutto6 oz. of brieArugula

Instructions:1. Slice the baguette in half, lengthwise. 2. Soften the brie in the microwave for 7-10

seconds and spread on top and bottom halves of baguette. Add a layer of fig preserves.

3. Top with prosciutto, arugula, and season with salt and pepper.

4. Cut baguette into thirds and enjoy!

French Market Sandwich

9 Summer Entertaining

10 Summer Entertaining

Nautical

Tablescape:

If summer is your favorite season because of its delicious fresh seafood and time spent on the

water, then look no further, a nautical-themed bash is the choice for you. From offering your

guests homemade shrimp po’ boys to a cool icebox cake, your party will be one to remember for

years to come. We’ve compiled a menu and decorating tips for the perfect nautical get-together.

The next best thing to entertaining on a boat is bringing signature coastal elements to the shore. Consider combining oriental lilies, xerographica tillandsia, anthurium, and white roses to create a beachy floral arrangement as the centerpiece of your table. Surround your arrangement(s) with nautical decor and mini Citronella tea lights, or clear glass bottles with tapered candles, to soften the lighting. If serving shellfish, provide a chic place for your guests to discard broken shells.

Sunscreen Bottles as candlestick holders

Blue Tulle Galvanized Metal Buckets for Shells

Nice-to-Haves

SeashellsRope

Citronella Tea Lights

Miniature Boats or buoys

Beachy Florals

Must-Haves

11 Summer Entertaining

12 Summer Entertaining

Recipes

Hot Crab Artichoke Dip

Source: The Forked Spoon

Ingredients:

3 small bread bowls

10 ounces fresh baby spinach

1/2 cup mayonnaise

1/2 cup sour cream

8 ounces cream cheese, room temperature

28 ounces of canned artichoke hearts, drained

12 ounces lump crab meat

2 cups shredded mozzarella cheese, divided

1/2 cup shredded asiago cheese

1/4 cup green onion, chopped

1 tsp red chili flakes

1 tsp garlic powder

1 tsp salt

1/2 tsp fresh ground black pepper

1 tbsp buffalo sauce, optional

Diced red bell pepper for garnish, optional

Instructions:

1. Preheat oven to 400 degrees F. and line a baking sheet with parchment paper. Set aside.

2. Cut a circle around the top of each bread loaf, then, using your hand scoop out the top and gently hollow out the inside, taking care to leave a 1/2-inch wall. Reserve the torn out bread and bread top for later use. Meanwhile, toast the bread bowls in the preheated oven for 5 minutes. Remove from oven and set aside.

3. As the bread is toasting, wilt the spinach. Heat a large skillet with a lid over medium heat. Once hot, add 1-2 tablespoons of water and the spinach, working in batches if necessary. Stir and cover. Watch for the spinach to start wilting then remove the lid, add any remaining spinach, and continue cooking until all spinach has dropped its water. Remove from heat and allow to cool.

4. In a large mixing bowl mix together the mayonnaise, sour cream, and cream cheese. Mix until smooth and creamy.

5. Add the drained and chopped artichoke hearts, lump crab meat, half of the mozzarella cheese, asiago cheese, green onion, spinach, red chili flakes, salt, pepper, and buffalo sauce. Stir well to combine.

6. Divide crab and artichoke mixture evenly between each bread bowl, gently packing with a spoon. Sprinkle the top of each with remaining mozzarella cheese.

7. Bake for approximately 10-12 minutes, or until cheese is melted and bubbly, and the dip is heated through. Serve with pita chips, baguette, or fresh veggies. Enjoy!

13 Summer Entertaining

Ingredients:

1 ounce Campari

1 ounce Gin

1 ounce Red Vermouth, sweet or semi-sweet

orange peel for garnish

Instructions:1. Add the Campari, gin, and

vermouth into a mixing glass (or cocktail shaker) filled with ice. Stir well until chilled.

2. Strain into a rocks glass filled with large ice cubes and garnish with an orange peel. Serve immediately.

Source: The Forked Spoon

Ingredients:2 and 1/2 cups heavy cream, cold8 ounces sour cream2/3 cup confectioners’ sugar2 tablespoons lemon zest1/2 cup lemon curd, divided16 graham crackers1 and 1/2 cups blueberry jam, homemade or store bought1/4 cup fresh blueberries

Instructions:1. Line a 9×5-inch loaf pan with plastic

wrap, leaving a 2-inch overhang on all sides.

2. In a large bowl, beat together the heavy cream, sour cream, confectioner’s sugar, and lemon zest with an electric mixer on medium-high speed until soft peaks form. Transfer to 1/3 of the whipped cream mixture to a small bowl, cover and refrigerate until

ready to unmold the cake. Stir the lemon curd into the remaining whipped cream and set aside.

3. Arrange graham crackers in an even layer in the bottom of the prepared pan. Break the crackers as needed to make them fit. Spoon 1/2 of the lemon cream over the graham crackers. Gently spread 1/2 of the jam over the lemon cream. Top with another layer of graham crackers. Repeat the layering processes the remaining lemon cream and blueberry jam, then top with graham crackers. Cover with plastic wrap and freeze for at least 4 hours.

4. Uncover and invert the cake onto a serving platter. Unmold the cake and remove the plastic. Spread the remaining sour cream mixture over the top and sides of cake. Decorate the top with fresh blueberries and freeze for at least 15 minutes before serving.

Source: Baked by An Introvert

Classic Negroni Recipe

Blueberry Lemon Icebox Cake

14 Summer Entertaining

Blackened Shrimp Po Boys

Source: Aberdeen’s Kitchen

Ingredients:1 lb jumbo shrimp, peeled and deveined1 teaspoon lemon juice2 tablespoons corn meal1 teaspoon smoked paprika1 teaspoon garlic powder1/2 teaspoon onion powder1 tablespoon creole seasoning2 french rolls, halvedDill pickles Tomato slices2 cups shredded green cabbage2 tablespoons extra virgin olive oil

For the Remoulade:1/2 cup mayonnaise1/2 teaspoon mustard 1 tablespoon creole seasoning1/2 tablespoon pickle juice1/2 tablespoon capers1 clove garlicAbout 1/4 teaspoon hot sauce 1/2 teaspoon lemon juice2–3 chivesSalt and pepper to taste

Instructions:1. Pat shrimp dry with a paper towel. In a

medium mixing bowl, toss shrimp with the lemon juice, corn meal, paprika, garlic powder, onion powder, and creole seasoning, until coated. Let sit while making the remoulade.

2. Pulse all ingredients for the remoulade in a food processor. Add salt and pepper as desired. Chill until ready to use.

3. In a large skillet, heat olive oil over medium high heat. Arrange the shrimp in a single layer and cook for 3 minutes. Flip and cook another 3 minutes, until shrimp is cooked through (pink with no opaque spots). Remove from heat.

4. While shrimp is cooking, lightly toast rolls. Once toasted, spread both sides with a little butter and a spoonful of remoulade sauce.

5. Assemble po boys: Layer rolls with tomato slices and pickles. Divide shrimp and cabbage evenly among the rolls. Drizzle with remaining remoulade sauce. Serve immediately.

15 Summer Entertaining

16 Summer Entertaining

Luau

Tablescape:

The epitome of summer fun, a luau is a popular choice among hosts who want to incorporate a

tropical flair to their event. From the beautiful Hawaiian decor to the sweet and savory food, it’s

clear to see why luaus are a fan favorite. Thinking about having a luau themed get-together this

summer? Here are some of our favorite tips and recipes to help get you started!

If you’re looking to turn your next party into a tropical oasis for your guests then a luau is

the party to throw. Bring the tropical elements to your table with banana leaf placemats

and flower arrangements incorporating hibiscus or bird of paradise flowers. Provide

your guests leis upon arrival and welcome them to your backyard paradise with a tiki

torch-lined table and Hawaiian music softly playing in the background.

Leis for your guests

Pineapple Glass Markers

Hawaiian Music Fire pit/Bonfire

Nice-to-Haves

Paper StrawsBanana Leaf Placemats

Tiki Torches (Citronella Preferred!)

Hibiscus Flowers Seashells

Must-Haves

17 Summer Entertaining

18 Summer Entertaining

Recipes

Teriyaki Chicken Wings

Source: Bunny’s Warm Oven

Ingredients:

3 lbs chicken wings tips removed and split at joint

1 cup soy sauce

2/3 cup water

1 cup brown sugar

2 tablespoons dry mustard

1 tablespoon grated ginger

3 garlic cloves, minced

Instructions:1. Place chicken wings in a large shallow baking pan, a cookie sheet

worked well for me.2. Place the soy sauce, water, brown sugar, dry mustard, ginger and

garlic in a medium size saucepan and bring to a boil over medium heat. Remove the pan from the heat after it starts to boil.

3. Pour marinade of wings and place in a preheated 350-degree oven. Bake for 1 hr and 30 minutes. Turning chicken wings halfway through baking time.

4. Remove wings from the oven and place on a jelly roll pan. Turn your oven to broil and brown wings until crispy, turning several times while broiling. This only takes a couple of minutes.

19 Summer Entertaining

Ingredients:1 1/2 ounces Rum1/2 ounces Grand Marnier or Triple Sec1 ounce pineapple juice1 teaspoon lemon juice6 ounce orange juice1/4 ounces grenadineSplash dark rum

Instructions:1. In a 16-ounce glass filled halfway

with ice, pour rum, grand mariner, pineapple juice, lemon juice, and orange juice together and stir.

2. Pour grenadine over the top and let settle through the drink. Top off with a splash of dark rum and garnish with cherries and slices of pineapple if desired

Source: Aberdeen’s Kitchen

Mai Tai

Source: Aberdeen’s Kitchen

Ingredients:

1 lb lean ground beef1/4 cup panko1/4 cup teriyaki sauceSalt and pepper to season4 sesame seed buns4 pineapple slices1/2 red onion, sliced into 1/4 inch rounds4 slices provolone cheeseButter lettuce leaves, roughly torn

Teriyaki sauce for drizzling (2 tablespoons per burger)

Instructions:1. Preheat an outdoor grill or a grill

pan rubbed with a little oil.2. In a large mixing bowl, combine

ground beef, panko, teriyaki sauce, and a pinch of salt and pepper until thoroughly mixed. Divide meat into four large and round equal portions to make the patties. Flatten to the approximate size of your burger buns. Press your thumb into the

center of each patty, forming an indent, to allow for even cooking.

3. Place burger patties on the grill surface. Cook one side for about 4-5 minutes. Flip and cook the other side for about 3-4 minutes for a medium rare patty. For a medium patty, cook 5-6 minutes per side. Add provolone cheese on top and cook until melted. Remove from heat and let rest

4. While burgers are resting, place pineapple slices and red onion rounds on the grill. Cook 2-3 minutes per side until charred. Remove from heat.

5. Toast the buns on the grill for 2 minutes, face down, until slightly golden. Remove from heat and spread a little teriyaki sauce on each bun.

6. Assemble the burgers as follows: Bottom bun, butter lettuce, provolone burger patties, red onion rounds, pineapple slices, drizzle of teriyaki sauce, and top bun. Serve immediately.

Hawaiian Teriyaki Burgers with Grilled Pineapple

20 Summer Entertaining

Piña Colada Cupcakes

Ingredients:1 and 2/3 cups all-purpose flour1 teaspoon baking powder1/2 teaspoon salt1/2 cup unsalted butter, softened1/4 cup light brown sugar, packed1/2 cup granulated sugar1 teaspoon vanilla extract1 and 1/2 teaspoons rum extract2 large eggs1 (8-ounce) can crushed pineapple, undrained

For the frosting1 and 1/4 cups unsalted butter, softened2 and 1/2 cups powdered sugar4 tablespoons canned coconut milk1/2 teaspoon coconut extract1/2 cup sweetened shredded coconut, toastedslices pineapple for garnish, optionalmaraschino cherries for garnish, optional

Instructions:1. Preheat the oven to 350ºF. Line a 12 cup

muffin pan with paper liners.2. In a medium mixing bowl, combine the

flour, baking powder, and salt. Stir with a whisk to combine. Set aside.

3. In a separate mixing bowl, beat the butter on medium speed until creamy. Add the sugars, continue to beat for 3 minutes. With the mixer set to low, beat in the vanilla and rum extracts. Beat in the eggs, one at a time, mixing well after each addition. Gradually add the flour, mixing just until combined. Beat in the crushed pineapple and it’s juice.

4. Fill the cups of the prepared muffin pan 2/3 of the way full. Bake for 15 to 20 minutes or until a wooden toothpick inserted into the center comes out clean. Cool the cupcakes in the pan for 5 minutes before transferring them to a wire rack to cool completely.

Source: Baked by an Introvert

Make the Frosting1. In a large mixing bowl, beat the butter

until creamy. Gradually beat in the powdered sugar. Slowly beat in the coconut milk, followed by the extract. Continue mixing until the frosting becomes thick and fluffy, about 5 minutes.

2. Top the cupcakes with the frosting. Sprinkle the tops with the toasted coconut. Decorated with pineapple slices and cherries if desired.

21 Summer Entertaining

22 Summer Entertaining

Backyard Brunch

Tablescape:

Starting later in the morning, but still giving guests plenty of time to enjoy the evening on their own,

brunch is the perfect combination of lazy weekend mornings and classy entertaining. Grab a few of

your closest friends and create the perfect late-morning meal with boozy breakfast drinks optional.

Similar to a garden party, a summer brunch should pull fresh outdoor elements together

with classic items – think farm-to-table. Include citrus accents and greenery in your floral

arrangement and use crisp white linen napkins paired with porcelain china. Comfy

accents in a casual seating area help create a softer atmosphere that marries high-end

entertaining with casual brunch.

String Lights Tent with Curtains

Casual Seating Area Porcelain China

Nice-to-Haves

Greenery Citrus

Cloth NapkinsElegant Wine Glasses

Must-Haves

23 Summer Entertaining

24 Summer Entertaining

Recipes

Quiche Lorraine

Ingredients:

½ 14-ounce package of store-bought pie crusts

8 strips bacon

½ cup shredded Swiss cheese

¾ cup shredded Gruyere cheese

¼ grated Parmesan cheese

5 large eggs, beaten

1 cup heavy cream

1 cup half-and-half

¼ teaspoon ground nutmeg

¼ teaspoon ground black pepper

½ teaspoon kosher salt

Instructions:

1. For ease in rolling out, remove pie crust from refrigerator 20 minutes before using.

2. Fit one pastry crust into a 9-inch pie plate, cover and rest in the refrigerator until oven is preheated.

3. Preheat oven to 400°F.4. Pre-bake store-bought pie crust according to package directions

(approximately 10 minutes); set aside to cool.5. While crust bakes, prepare the bacon by cutting the strips into ¼”

slices. Place the bacon in a cold skillet set over medium-low heat and cook until crisp; drain on a paper towel-lined plate.

6. Set oven temperature to 375°F.7. In a medium bowl, combine the Swiss, Gruyere and Parmesan

cheeses and bacon. Toss to mix.8. In a different medium bowl, whisk together eggs and add the

cream, half-and-half, nutmeg, black pepper and kosher salt.9. To assemble the quiche: Sprinkle the cooled crust with half the

cheese/bacon mixture, pour half the egg/cream mixture on top, sprinkle with the remaining half of the cheese/bacon mixture and finish with the remaining half of the egg/cream mixture.

10. Bake at 375°F for 30-45 minutes or until set in the middle. Cover the crust edge after 30 minutes to prevent burning.

11. Serve with a side salad and buttered warm baguette. Enjoy!

Source: The Cookie Rookie 25 Summer Entertaining

Shrimp and Grits Cups

Ingredients:

Premade angel food cake

Fresh Strawberries

4 bananas

Skewers

Instructions:1. Wash strawberries and slice off stem

and leaves. Cut angel food cake into 1 inch cubes. Peel bananas and cut into ½ inch slices.

2. Skewer angel food cake, strawberries, and bananas.

3. Serve with whipped cream, Nutella, or any of your other favorite toppings!

Ingredients:

2 12-ounce packages SeaPak Shrimp

Scampi, prepared according to package instructions

3 cups whole milk or cream

6 ounces Instant Grits

1/2 stick salted butter

1/2 teaspoon sea salt

1/4 teaspoon black pepper

1/2 cup shredded cheddar cheese

1/4 cup cooked bacon crumbles (for serving)

Instructions:1. Cook shrimp according to package

instructions. Set aside, reserving the sauce separately.

2. Pour the milk and the sauce from the shrimp into a medium/large saucepan.

3. Heat the milk mixture over medium high heat, watching carefully. Just as it begins to boil, reduce heat to simmer.

4. Add the grits, butter, salt and pepper. Stir until butter melts and then add in the cheese, stirring constantly as it melts.

5. Once grits are the desired consistency (stir for about 2-3 minutes), remove from the heat and place into 8 appetizer cups.

6. Top with 4 shrimp each and sprinkle with chopped parsley and bacon crumbles.

7. Enjoy!

Source: The Cookie Rookie

Angel Food Cake Kabobs

26 Summer Entertaining

Sparkling Raspberry Lemon Mimosa

Ingredients:

4 ounces chilled Brut Champagne or sparkling wine, cork just popped

2 ounces raspberry lemonade, pulp strained out if desired

Fresh raspberries, sprinkled with white granulated sugar

Instructions:1. Pour about 2 ounces of champagne into a

champagne flute (about 2/3 of the way up)2. Pour about 1 ounce of raspberry lemonade

into the flute (almost filling the flute).3. Top with fresh sugared raspberries. Enjoy!

Source: Aberdeen’s Kitchen

27 Summer Entertaining

28 Summer Entertaining

We hope you’ve enjoyed our simply smarter approach to

summer entertaining. While our guide starts you on the right

path to becoming an expert host, our blog is home to even

more entertaining tips and tricks.

The Homes.com blog offers resources for first-time and

seasoned homebuyers, sellers, DIY-ers, investors, and more.

We also have a Homes.com How To section that will take you

step-by-step through the homebuying, selling, renting, and

financing process.

Our goal here at Homes.com is to help you get things done

in a simply smarter way. You can access all of our newest and

trending articles through Homes.com/Blog and our

step-by-step guides on Homes.com/How-To.

Keep up with us on social media!

1. Hosting with Homes.com

2. Protein Guide

3. Show Your Grill TLC

4. Wine and Cheese Pairings

5. Garden Entertaining

6. Nautical Entertaining

7. Luau Entertaining

8. Brunch Entertaining

Table of Contents

https://www.homes.com/