7 Recipes for Celebrating the End of Summer

7 Recipes for Celebrating the End of Summer

Though Labor Day Weekend marks the proverbial end of summer, we see it as one last shot to give it all you've got. Whether you're cooking a feast for your family this weekend or joining in on the neighborhood block party, here are 7 crowd-pleasing recipes you'll be proud to show up to a potluck with. We hope yours is filled with as many water balloons, slip and sldies, snake killing adventures, talent shows, and of course, darn fine folks as Vivian and Ben's recent backyard bash was.

— The Gorging on Life Team

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Charleston Gin Punch

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Recipe by Ashleigh Martin

Juice of one watermelon
2 c. sweet corn simple syrup (recipe below)
1 c. Vodka
3 c. Gin
2 c. lime juice

Combine all ingredients, chill and let the good times roll!

Sweet Corn Simple Syrup
2 c. sugar
4 c. water
4 ears corn with husks

In a medium pot, add sugar and water. Remove silk from corn, reserve husks. Cut cobs in half and add to water mixture. Add husks to water and heat until sugar dissolves. Allow to cool, strain.






Veggie Carpaccio

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Recipe by Luke Owens

For the lemon salt:
1 tablespoon lemon zest
1 tablespoon sea salt

Combine zest and salt in a spice grinder or blender. Blend to fine powder. Reserve.

Vegetables and Compliments
1 tbsp. lemon juice
½ tsp. lemon salt
3 tbsp. grapeseed or olive oil
2 zucchini
2 squash
½ c. slivered, salted almonds
1 tsp. fresh thyme leaves
2 tsp. chopped fresh parsley
½ c. feta cheese
½ tsp. cracked black pepper

Combine first 3 ingredients in a jar with a lid. Shake vigorously until vinaigrette is combined. Using a mandolin, shave raw zucchini and squash to your desired thickness. Arrange vegetables on a round platter; slightly overlapping one another. Drizzle vinaigrette over vegetables and cover with plastic wrap. Leave at room temperature for 45 minutes. This will allow the vegetables to marinate and not dry out. Next, dress the vegetables, in this order, with: feta cheese, fresh thyme, chopped parsley, salted almonds. Finish the dish with a drizzle of grapeseed or olive oil and cracked black pepper.


Coctel de Camaron Ceviche

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Recipe by Meaghan Goff

4 pounds shrimp, peeled and deveined
2 tbsp. salt
3 c. lime juice
2 tbsp. salt
2 c. clam juice
10 toma tomatoes, cored and quartered
4 cloves garlic
1 bunch cilantro, roughly chopped
2 tbsp. Mexican oregano
3 tbsp. celery salt
2 red onions, diced
3 c. celery, diced
3 jalapeños, sliced
6 avocados, diced

In a stockpot, bring 4 quarts of water to a rolling boil.  Once boiling, add 2 tbs of salt. Add shrimp and cook for one minute then immediately transfer to an ice bath. Once shrimp cools strain and transfer to a large non-reactive bowl.  Add lime juice to shrimp, refrigerate for 1 hour. In a blender pulse clam juice, tomatoes, garlic and cilantro, oregano and celery salt until smooth. Set aside. Add onions to shrimp mixture, stir and allow to mellow for 2-3 minutes. Pour tomato mixture over shrimp. Add celery, jalapeños and avocados. Stir gently as not to smash avocados. Refrigerate for up to four hours.  


Frogmore Steam 

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Recipe by Vivian Howard

2 c. corn stock (water is a fine substitute)
¼ c. Fins & Shells Rub
1 lb. smoked sausage of your choice, sliced into 2-inch rounds
1 pound new potatoes, halved (about 3 cups)
4 ears of corn, halved
1 lb. deveined, peel-on large shrimp, 21/25 count
2 tbsp. butter
2 tbsp. lemon juice
1 tsp. salt

Preheat your oven to 400°F. Combine the corn stock and 1 tablespoon of the rub in the bottom of a 6- to 9- quart Dutch oven. Bring it up to a boil. Add the sausage, the potatoes, and the corn. Cover the Dutch oven and slide it into the oven. Let it bake for approximately 40 minutes. You're looking for the potatoes to be just tender, and that really depends on how big and old they are. Once the potatoes are ready, take the Frogmore out of the oven and add the shrimp. Cover again and slide it into the oven for an additional 5 minutes.

Take the vessel out of the oven and remove the lid. Add almost all the remaining rub and the butter, lemon juice, and salt. Toss it all together, making sure everything gets coated. Some of the seasoning will drop down into the broth. That's a good thing. Dump the whole awesome-smelling mess onto a serving platter or other vessel like this awesome Original Lowcountry Trough, handcrafted from cypress and perfect for large gatherings. Sprinkle it with a little more rub. Put it in the middle of the table with a big spoon for serving, and arm all your diners with bowls and napkins. Make sure everyone gets some broth and knows to dip all the components down into it for extra flavor. 


Lobster Rolls

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Recipe by Heather & Wade Howell

Kosher salt
3 1¼-pound live lobsters
2–3 tbsp. mayonnaise
Freshly ground black pepper
6 New England–style split-top hot dog buns
2 tbsp. unsalted butter, room temperature
Beer for drinking and cooking

Hypnotize your lobsters into submission by placing them in a "handstand" position while prepping the pot. Lightly stroke the lobsters' shells, just below the head, until they become still. Pour equal parts water and beer into a large pot to a depth of 1 inch; bring to a boil and salt generously. Add lobsters, cover, and cook until bright red, 8–10 minutes. Transfer lobsters to a rimmed baking sheet and let cool.

Crack lobster shells, pick meat from tail and claws, and cut into 1/2-inch pieces. Mix lobster and mayonnaise; season with salt and pepper and add more mayonnaise, if desired.

Heat a large skillet over medium heat. Spread flat sides of buns with butter. Cook until golden, about 2 minutes per side; fill with lobster mixture.


Squash Pie

Recipe by Michaela Martin

1 baked pie crust (make your own, or cheat and use a pre-made crust)
8-10 medium squash
1 large yellow onion
1½ to 2 c. Duke's Mayonnaise
1½ to 2 c. shredded cheddar cheese

Slice squash and onions, salt and pepper. Add about 2 tablespoons of butter to large cast iron skillet. Cook down the squash and onions completely until all the liquid is gone. This can take 30 mins or more depending on the size of your skillet. While squash and onions are cooking, mix cheese and mayo and set aside. Put cooked squash and onions in the baked pie shell top with cheese and mayo mixture. Place in the oven at 350°F degrees for 15-20 minutess until cheese is bubbly and golden. Let set for a few minutes before serving and enjoy!


Peach & Corn Bundt Cake
with Salted Pecans

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Recipe by Justise Robbins

For the Cake:
3 c. all purpose flour
1 tbsp. baking powder
2 tsp. salt, divided
1 c. grapeseed oil + 2 Tbsp
1 c. granulated sugar
1 c. brown sugar
4 large eggs, room temperature
2 tsp vanilla extract
Zest of 2 oranges
⅓ cup milk
3 tbsp. poppyseeds
8 oz fresh corn, cut off the cob
8 Peaches, roasted
1 tsp. cinnamon

Cut peaches into wedges and coat with 2 Tbsp grapeseed oil, and 1 tsp salt. Roast in a 375 degree oven for about 10 minutes until they begin to brown. They should have a nice golden color when ready. Set aside to cool.

Sift all dry ingredients except poppy seeds and set aside. Using a small mixer, combine oil, sugar, zest, and vanilla until combined. Add the poppy seeds. With the mixer on low, add the flour to the wet mixer spoonfuls at a time. You will have a thick batter. Keeping the mixer on low, slowly add the milk and mix until just incorporated. Fold in corn and roasted peaches. Pour in your bundt pan to ¾ of the way full and cook at 350 degrees for about 30-45 minutes or until a skewer/toothpick comes out clean.

For the Topping:
½ c. butter
1¼ c. pecans
1 c. honey
2 tsp. salt

Melt butter in a saute pan, add pecans and toast. Add salt and honey and bring to a boil. Remove from heat and pour over cake while it is still warm.


Photos by Baxter Miller.