Entertaining over Labor Day weekend can pose quite a challenge in the Hamptons.  Hosts and houseguests all have myriad social obligations to see friends as summer ends, the traffic is brutal, and Citarella and the local farm stands are like a nightclub with clamoring to buy everything in site. I try to plan my menus in advance, and shop before the throngs descend from the city. Here’s my four easy and delicious Labor Day recipes that I’ll be serving this weekend, via the kitchen of my private chef friend, Claire Matern, who has a fantastic food blog called A Cheesemonger’s Daughter.

“My blog 
focuses on family recipes that my Pop has cooked for years, favorite go-to meals, and newly discovered dishes from my massive collection of cookbooks,” shares Claire.  Now print these recipes out and get cooking! [and follow Claire HERE]

Rose Sangria
2 bottles dry rosé
1 1/2 peaches
1 cup raspberries
1/2 cup strawberries, hulled and sliced
1 lime
12oz/355ml seltzer (I used lime for extra zinginess)
Thinly slice the peaches and half of the lime. Combine the wine, peaches, berries, and lime slices in a large pitcher and put in the fridge to chill for at least 2 hours. Before serving add the seltzer. Pour over ice and garnish with a squeeze of lime and fruit from the pitcher.

Corn Salsa
2 peaches, chopped into small cubes
1/4 vidalia onion, finely chopped
1 ear of corn
1 small ripe tomato, chopped
1/2 jalapeño, finely chopped
a few dashes of Tabasco sauce, to taste
salt + pepper, to taste
Shuck the corn, and then resting bottom of the ear on the counter (or a clean tea towel to help collect the kernels) and holding the top firmly, take your knife and cut the kernels off the cob
Combine the chopped peached, onion, tomato, corn and jalapeño in a large bowl and mix well. Add salt and pepper and a few dashes of Tabasco sauce, taste and adjust. Pop in the fridge to chill and let the flavors combine for at least 15 mins and then serve with your favorite chips.

Sour Cherry Soup
18oz/500g fresh sour cherries, pitted
4 1/2 cups/1l water
1/2 cup/100g sugar
1 cinnamon stick
1 small wedge of lemon
3/4 cup/190g plain yogurt
1/2 cup/115g sour cream

Combine the cherries, sugar, cinnamon and lemon in a large sauce pan of water and bring to a boil. Turn down and let simmer until the cherries have softened and it’s beginning to froth (approx. 10 minutes). Turn heat off and let the cherry broth cool to room temperature and then whisk in the yogurt and sour cream. Transfer to container and place in fridge to chill at least an hour before serving.

Seared Scallops with Quinoa

1/2 cup quinoa
1 cup water
8-9 stalks asparagus
scallops
butter
juice of half a lemon

Add the asparagus to a pot of salted boiling water and cook until tender but still bright (about 5-7 mins). Drain and set aside. Cook the quinoa and once rested, cut the asparagus up and stir into the pot to combine with the quinoa.

To sear the scallops: heat a nonstick pan or skillet over a high/moderate heat, add butter and once that has stopped sizzling, add the scallops. Move them around (the top of scallop is still cool so you can touch it comfortably to move them around. Moving them helps it not stick to the pan.) Let them cook about 3-4 minutes until the underside has a nice caramelized color. Flip, turn the heat off and let cook for a few seconds. Serve immediately on top of the asparagus quinoa and then drizzle with the pan juices.