Hold on to the last sweet days of summer—and usher in the fun times of fall—by staging a party on the lawn, complete with an old-fashioned game arcade and family-friendly fare.
With school back in session and September breezes moving in, Labor Day marks the arrival of the prime season for alfresco evening meals. So gather your family and friends this holiday weekend, and cook up a carnival-inspired smorgasbord perfect for any palate. And while you’ve got the gang together, throw in some extra fun with DIY lawn-game ideas from our Game Day in the Great Outdoors.
A vintage Airstream trailer, decorated in cheery bunting and colorful balloons, sets the mood for this merry get-together. The menu is filled with easy-to-manage dishes, so formal seating isn’t required. Scatter quilts and throws around the yard for guests to gather on, and drape a wooden picnic table with a mix of vintage linens to use as a serving station. Young and old alike will love the culinary offerings that showcase the best of September—roasted corn, chicken drumettes, and veggie salad layered into tiny Ball jars. Add to that a sweet pear-honey tea, dipped apples, and a cover-worthy caramel-apple pound cake, and you’re sure to be crowned Queen of the Carnival.
Caramel Apple How-To
It’s a fact: No fall carnival would be complete without ooey-gooey caramel apples. These sugary delights are as much a part of fall as pumpkin pie and fresh-pressed cider, and we made two different versions for twice the yumminess! Wash and thoroughly dry apples, and insert a Popsicle stick or skewer into the stem end of each. Follow package directions for melting caramel pieces, then dip apples halfway. Scrape bottoms to remove excess caramel. Roll in chopped pecans, if desired. Place on parchment paper; let stand for 1 hour or until caramel is set.
- 3 quarts cold water, divided
- 3 family-size tea bags
- 3 (46-ounce) bottles pear nectar
- 1 1⁄2 cups honey
- In a medium saucepan, bring 1 quart water to a boil; remove from heat. Add tea bags; cover, and steep for 5 minutes.
- Strain tea into a large pitcher. Add pear nectar, remaining 2 quarts water, and honey, stirring to mix well. Serve over ice.
- 3 cups English peas
- 3 cups chopped red bell pepper
- 3 cups shredded carrot
- 3 cups chopped English cucumber
- 3 cups seeded chopped tomato
- White Balsamic Vinaigrette (recipe follows)
- In 12 (6-ounce) jelly jars, layer 1⁄4 cup each of peas, bell pepper, carrot, cucumber, and tomato. Put on lids, and refrigerate until ready to serve.
- When ready to serve, spoon desired amount of White Balsamic Vinaigrette into each jar, and replace lid.
- 2/3 cup balsamic vinegar
- 3 tablespoons sugar
- 2 tablespoons Dijon mustard
- 1⁄2 teaspoon garlic salt
- 1⁄2 teaspoon ground black pepper
- 1 cup olive oil
- In a small bowl, combine vinegar, sugar, Dijon mustard, garlic salt, and pepper, whisking until sugar dissolves. Gradually whisk in olive oil. Cover and chill. Store in an airtight container for up to 2 weeks.
- 1 cup grated Parmesan cheese
- 1⁄2 cup butter, melted
- 1 teaspoon paprika
- 1⁄2 teaspoon ground black pepper
- 8 ears yellow corn, cut in half
- Garnish: chopped fresh parsley
- Preheat oven to 450°. Line a rimmed baking sheet with heavy-duty aluminum foil.
- In a small bowl, combine Parmesan cheese, melted butter, paprika, and pepper, stirring to combine well.
- In a large resealable plastic bag, combine corn and Parmesan mixture. Seal bag, and shake to coat corn. Place corn in a single layer on prepared pan. Cover tightly with heavy-duty aluminum foil. Bake for 20 to 25 minutes. Garnish with chopped fresh parsley, if desired.
- 4 1⁄2 pounds chicken drumettes
- 1 quart whole buttermilk
- 2 1⁄2 teaspoons salt, divided
- 1 1⁄2 teaspoons ground black pepper, divided
- 2 cups all-purpose flour
- 1⁄2 cup plain yellow cornmeal
- 1 tablespoon garlic powder
- 1 tablespoon onion powder
- Vegetable oil for frying
- Apple Barbecue Dipping Sauce (recipe follows)
- In a large glass bowl, combine drumettes, buttermilk, 1 teaspoon salt, and 1⁄2 teaspoon pepper. Cover, and refrigerate for 3 hours.
- In a medium bowl, combine flour, cornmeal, garlic powder, onion powder, remaining 1 1⁄2 teaspoons salt, and remaining 1 teaspoon pepper.
- In a large heavy-bottomed Dutch oven, pour oil to a depth of 3 inches. Heat oil to 350°.
- Remove drumettes from buttermilk mixture, allowing excess to drain. Dredge drumettes in flour mixture, shaking off excess. Fry in batches until golden brown and cooked through, 5 to 6 minutes. Drain on paper towels. Serve with Apple Barbecue Dipping Sauce.
- 2 cups ketchup
- 1⁄2 cup apple juice
- 1⁄3 cup apple cider vinegar
- 2 tablespoons Worcestershire sauce
- 2 tablespoons soy sauce
- In a small saucepan, combine ketchup, apple juice, vinegar, Worcestershire sauce, and soy sauce over medium heat, whisking to combine. Bring to a simmer, and cook for 5 minutes, stirring occasionally.
- 1 cup sugar
- 1 1⁄4 cups firmly packed light brown sugar, divided
- 1 1⁄2 cups butter, melted
- 4 large eggs
- 1 teaspoon vanilla extract
- 3 cups all-purpose flour
- 2 teaspoons baking powder
- 1 teaspoon apple pie spice
- 1 teaspoon salt
- 3 cups chopped Granny Smith apple
- 2 teaspoons ground cinnamon
- Cream Cheese Icing (recipe follows)
- Garnish: chopped walnuts, hot caramel topping*
- Preheat oven to 350°. Spray a 12-cup fluted pan with baking spray with flour.
- In a large bowl, beat sugar, 1 cup brown sugar, and melted butter at medium speed with a mixer until combined. Add eggs, one at a time, beating well after each addition. Beat in vanilla.
- In a medium bowl, combine flour, baking powder, apple pie spice, and salt. Gradually add flour mixture to sugar mixture, beating until combined.
- In a separate bowl, combine apple, remaining 1⁄4 cup brown sugar, and cinnamon.
- Spoon one-third of batter into prepared pan and one-half of apples; repeat layers. Top with remaining one-third of batter. Bake until a wooden pick inserted in center comes out clean, 50 minutes to 1 hour. Let cool in pan for 10 minutes. Remove from pan, and let cool completely on a wire rack. Top with Cream Cheese Icing. Garnish with walnuts and caramel topping, if desired.
- *We used Smucker’s Hot Caramel Topping.
- 1 (8-ounce) package cream cheese, softened
- 2 cups confectioners’ sugar
- 1⁄4 cup whole milk
- 1⁄4 cup hot caramel topping
- In a medium bowl, combine cream cheese and confectioners’ sugar. Beat at medium-low speed with a mixer until smooth. Beat in milk and caramel topping.