A Pacific Natural Bonus: The Basil Dinner

Entertaining

June 10, 2019

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Our first-ever book, Pacific Natural, is hitting the shelves on March 19, full of all of the things Jenni loves the most. Floral inspiration, recipes tailored to fit the season, thoughtful takeaways, and tips for entertaining, effortlessly. To celebrate, we’re giving our readers some bonus content: a simply set dinner party full of considered details, where a single show stopping ingredient makes an appearance everywhere, from dishes to décor. You’ll also see behind the scenes of entertaining with Jenni in an exclusive video below, and find the recipes to try this one on your own. In this case, when life gives you basil, throw a party!

The Takeaways

Take-home gifts are a lovely way to thank your guests and make everyone feel appreciated. This dinner party, guests were able to take a piece of the party home with them. Jenni made homemade Thai Basil Jam and wrapped them with a piece of muslin and string. Takeaways are also a creative, casual way to make seating arrangements feel less formal and more fun.

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The Décor

Kristen Cassie of Moon Canyon put arrangements together in small bunches. You can emulate this look, too—just use a set of glassware as vases to make a more visually interesting tablescape. Don’t worry about the glasses all matching—making it your own is the fun part! Her advice to recreating your own bouquets: “Use what is growing in your garden to create a collected and found feel. Don’t be afraid to use elements from your vegetable garden, too.” For these arrangements, Kristen used pansies, basil, chocolate cosmos (those reddish, maroon-like blooms), hellebores, eucalyptus, and Swedish ivy.

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The Menu

Eating with the seasons means we sometimes find ourselves with a plethora of a single ingredient on our hands. Simple abundance is reason enough for celebration, but our friend Annie Campbell elevates the everyday by incorporating basil into every aspect of the menu. Give us a craft cocktail, a plentiful spread of veggies with a vegan-friendly dip, then finish with a cooling treat, and we can’t ask for much else. We love when eggplant parmesan goes vegan, the basil vinaigrette is now a salad staple, and lemon-basil granita is a sweet tooth satisfying dessert that’s sure to please.

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Sabre

Bistro Vintage Finish Cutlery Set

Ivory –– more colors

$85.00

Basil Gimlet
Aquafaba Basil Green Goddess Dip
Lemon Basil Granita

Recipe

Basil Gimlet

Servings: 6
Units:

Ingredients for the Agave Simple Syrup

1 cup 237 ml agave
1 cup 237 ml hot water

Ingredients for the Cocktails

4.5 oz 128 g lime juice
3 oz 85 g agave simple syrup
1.5 cup 355 ml vodka
12 basil leaves
1/2 cup 118 ml mint leaves

To make the agave syrup

Combine the agave and hot water, and stir until fully combined. Chill before using.

To make the cocktail

Combine 6 of the basil leaves and the mint in a pitcher. Use a wooden spoon to lightly muddle the herbs. Add the lime juice, agave syrup, vodka and ice and give the mix a good stir. Divide evenly between 6 ice-filled glasses. Garnish each cocktail with a sprig of basil. Enjoy!

Recipe

Aquafaba Basil Green Goddess Dip

Servings: 2 cups
Units:

Ingredients

2 Tbsp Dijon mustard
2 Tbsp red wine vinegar
1/2 cup 118 ml Aquafaba (the drained liquid from a can of chickpeas)
2 cloves garlic
2 tsp Maldon salt
1/4 tsp black pepper
1/4 tsp red pepper chili flakes
1.5 cup 355 ml grape seed oil
2 cup 473 ml parsley picked with stems
2 cup 473 ml basil picked with stems
2 cup 473 ml tarragon picked leaves

Combine the Dijon, vinegar, Aquafaba, garlic, salt, pepper and chili flakes in a Vitamix or food processor. Blend to combine. With motor running, slowly stream in the grape seed oil to create thick immersion.

Add the herbs and blend until smooth and vibrantly green.

Recipe

Lemon Basil Granita

Servings: 6 people
Units:

Ingredients

3 meyer lemons zested and julienned
2 cup 473 ml meyer lemon juice
2.5 cup 591 ml filtered water
2 cup 473 ml maple syrup or 3 cups granulated sugar
5 basil leaves
micro basil optional

-Combine the water, sugar and lemon zest in a medium saucepan, and bring to a boil. Let the sugar dissolve and take off the heat. Remove the strips of lemon and set aside for garnish.

-Pour the syrup into a shallow container so that the liquid is no more than two inches high. Next, add the basil leaves, cover and steep for 10 minutes. Remove the basil and stir in the lemon juice.

-Place the container flat in the freezer. After about 2 hours, give the granita a good stir with a fork, particularly around the edges where it tends to freeze quicker. Place the container back in the freezer. After another hour, repeat. You should see the mixture coming together, looking more and more like a slushie. Place back in the freezer for another hour. Again with a fork, fluff up the granita. Back in the freezer. It should take 5 to 6 hours for the granita to set; you are looking for an icy mixture, no longer liquid.

-Before serving, fluff again with your fork and serve in glasses or bowls. Top with the candied lemon strips and micro basil and serve.

Photos by Melissa Gidney