Do you remember the Summer Cookbook Club from last year? If you participated, you might recall Week One when we made Ina’s Frozen Palomas and Spicy Pimiento Cheese. These two recipes were my favorites, and I made a mental note to look for a future reason to throw a Paloma and Pimiento Cheese party.
I decided the end of Hurley House’s Birthday Week was the perfect occasion to put my party idea into practice. On Friday afternoon, after a week of celebrating, I set up a cute little table full of fresh vegetables and Ritz crackers for dipping into the Spicy Pimiento Cheese. Then I brought out my favorite blender, my favorite ice bucket, and my favorite Igloo cooler full of the frozen Paloma mix. With everything in place, the fun began!
The wonderful thing about this party is the Spicy Pimiento Cheese can be made days ahead, and the Frozen Palomas require a minimum of twelve hours in the freezer which means they are waiting and ready for you on party day!
To make the drinks, you add one quart of the base, a couple of cups of ice, and a pinch of Kosher salt to a powerful blender. Within thirty seconds, a beautiful pink slushy mixture emerges, and it is divine.
The crisp grapefruit and tequila pairs so well with the creamy spice of the cheese. I served this combo to our staff, and we all dove in, agreeing this was the perfect summer party combo.
Ina’s recipe for Frozen Palomas can be found here (or in Modern Comfort Food page 35). Her recipe for Spicy Pimiento Cheese can be found here (or in Modern Comfort Food page 51). Promise you’ll give them both a try…I am picturing you, poolside with your friends, blender nearby, cheese and crackers alongside cute plates and straws, hosting the best summer party ever. Let me know what time I should come over!