The summer night is like a perfection of thought.
—Wallace Stevens
Under the glow of a sunset, cast cares away with a date night on the dock that is the epitome of casual chic. Taking cues from the water, cool shades of aqua and indigo bring serenity to the scene, while warmer hues inspired by the setting sun lend a hint of summer fun.
Rope and raffia add nautical notes to the décor, and a retro-style mp3 player sets the mood with music. DIY ideas abound in the form of birch-log votive holders to a giant-size version of Jenga. Homemade citronella candles keep bugs at bay and lend a romantic glow—aided by lanterns and string lights.
Serve fun, fruity drinks and apps on a pallet-style picnic area, then embark on a sea-inspired dinner of Grilled Shrimp Kabobs at a table for two. After enjoying Vanilla-Bourbon Crème Brûlée for dessert, take the canoe out, or simply sit and watch the sky trade the sun for the moon and stars. This menu is sure to set the perfect mood for a lovely evening lakeside soiree.
For more inspiration for your own dockside date night, check out our current issue to see the full story in print!
- 1⁄2 cup water
- 1⁄2 cup sugar
- 2 strawberries
- 3 to 4 basil leaves
- 3 ounces vodka
- 1⁄4 cup lime juice
- Garnish: basil leaves and strawberries
- In a small saucepan, combine water and sugar over medium-high heat; stir until sugar dissolves. Remove from heat, and let cool completely.
- In a shaker or 2-cup liquid-measuring cup, combine strawberries, basil leaves, vodka, and lime juice. Using a muddler or the back of a spoon, gently press strawberries and basil to release flavor. Stir in sugar mixture. Strain, and serve over ice. Garnish with basil leaves and strawberries, if desired.
- 2 tablespoons balsamic vinegar
- 1 (1-inch-thick) round slice watermelon
- 2 tablespoons crumbled goat cheese
- 2 slices bacon, cooked and crumbled
- 1 tablespoon chopped fresh mint
- In a small saucepan, bring vinegar to a boil. Boil for 2 to 3 minutes or until vinegar is reduced by half. Let cool completely.
- Top watermelon slice with goat cheese, bacon, and mint. Drizzle with vinegar. Slice into wedges.
- 1⁄4 cup lemon juice
- 2 garlic cloves, chopped
- 2 tablespoons chopped fresh basil
- 1 teaspoon Dijon mustard
- 1⁄4 cup olive oil
- 1 pound large fresh shrimp, peeled and deveined
- 1 cup grape tomatoes
- 1 cup (1-inch pieces) red onion
- 1 cup (1-inch pieces) zucchini
- Garnish: lemon slices
- In a small bowl, whisk together lemon juice, garlic, basil, and mustard. In a slow, steady stream, whisk in olive oil. Pour into a large resealable plastic bag. Add shrimp, tomatoes, red onion, and zucchini. Chill for 2 to 4 hours.
- Place wooden skewers in enough water to cover; soak for at least 30 minutes.
- Spray grill rack with nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°).
- Drain shrimp mixture, discarding marinade. Thread onion, tomatoes, zucchini, and shrimp onto skewers.
- Arrange skewers on grill, and grill for 3 to 4 minutes on each side or until shrimp are done. Garnish with lemon slices, if desired.
- 1 1⁄2 cups cooked orzo
- 1⁄4 cup slivered almonds
- 1 tablespoon butter
- 1 tablespoon grated orange rind
- 1 tablespoon chopped fresh mint
- 1 tablespoon chopped fresh parsley
- 1⁄4 teaspoon salt
- Garnish: orange wedge
- In a large bowl, combine orzo, almonds, butter, orange rind, mint, parsley, and salt. Garnish with an orange wedge, if desired.
- 4 egg yolks
- 2 cups heavy whipping cream
- 1⁄4 cup plus 1 tablespoon sugar, divided
- 2 tablespoons bourbon
- 1 vanilla bean, split lengthwise and seeds scraped and reserved
- 1⁄4 teaspoon salt
- 2 strawberry slices
- Preheat oven to 325°.
- In a medium bowl, whisk egg yolks.
- In a small saucepan, combine cream, ¼ cup sugar, bourbon, reserved vanilla bean seeds, and salt. Bring to a simmer over medium-low heat; do not boil. Slowly add cream mixture to egg yolks, whisking constantly. Skim off any foam on top of custard. Evenly divide custard mixture between 2 (8-ounce) custard cups. Place cups in a 13x9-inch baking dish. Pour enough hot water to come halfway up sides of custard cups. Bake for 1 hour 10 minutes or until centers are set. Loosely shield with aluminum foil if custards begin to brown. Carefully remove custard cups from hot water. Let cool on a wire rack for 1 hour. Cover, and refrigerate for 4 hours to overnight.
- To serve, place 1 slice strawberry in center of each custard cup. Sprinkle remaining 1 tablespoon sugar over custards. Caramelize sugar, using a kitchen torch, or place under broiler for 1 to 2 minutes or until sugar is melted.