Father’s Day Weekend Feast

June 20, 2013 § 5 Comments

Hope you had a Happy Father’s Day all you dads out there and parents everywhere.  We had a festival of foods this weekend to celebrate and our summer weekends always start with a trip to the local Farmers Market.  We pulled together the fixings for grilled pizza for a fun Saturday night dinner.  Recipes from Grilled Pizzas and Piandinas by Craig Priebe.  I had mint  and sorrel overgrowing in the herb garden, so mixed up Mojitos Sat. night and made a Sorrel-Onion Tart for Sunday Brunch.  Finally made it to the pool with the kids while V watched golf quietly at home, so we enjoyed a simple dinner from the grill and cupcakes from our local bakery.


Grilled Pizza Night


  • Ice
  • 6 ounces light rum
  • 12 mint sprigs, or spearmint, 8 roughly broken apart
  • 6 tablespoons fresh lime juice
  • 4 tablespoons sugar
  • Club soda
  • 4 slices lime

Place ice in beverage shaker then add in the rum, 8 broken up mint sprigs, lime juice and sugar. Shake well and serve over ice in a high ball glass. Top off each glass with a splash of club soda.
Garnish each with a slice of lime and a sprig of mint.


The Emilian- Prosciutto with Caramelized Cantaloupe Chutney

The base has 3 cheeses- Parmesan, Fontina and Mozerella.  Then top with the Prosciutto and the Cantaloupe Chutney.  Finish it up with crumbled Gorgonzola, Walnuts and Sage.  The pizza is very rich, so I made a small one for a fun and different taste.


The Trattorian- Sausage, Pepperoni, Mushrooms, and Bacon

Tomato Herb Sauce as a base topped with the above ingredients along with thinly sliced Red Onions and Green Peppers(we skipped the sausage and the green peppers).  The mushrooms, sausage and bacon are all pre-cooked.  Crumble the bacon on top and then add mozzerella.


The S’More- Graham crackers, chocolate, and marshmallow

One summer night I was grilling pizza over a big campfire in my backyard. I realized that in my pantry I had all the makings for S’mores, the classic campfire dessert of graham crackers, melted chocolate, and caramelized marshmallows. I put the components together for this S’more pizza, and my kids went wild. A graham cracker crust goes right on top of the crisp pizza crust. Then it’s piled with hot fudge and gooey marshmallow cream, sold at most grocery stores. Everyone will want s’more.


  • ½ cup semisweet chocolate chips
  • ½ cup sweetened condensed milk
  • 9 full graham crackers (1 package)
  • 1 grilled pizza crust
  • 2 tablespoons melted unsalted butter
  • One 7-ounce (200g) jar prepared marshmallow cream

Makes: one 12 inch (30cm) pizza

  1. Put the chocolate chips in a small microwaveable bowl. Heat for 30 seconds to melt the chips, then stir. If they are not melted completely, repeat for 15 seconds at a time until the chocolate chips melt into a thick sauce. Stir in the sweetened condensed milk until the chocolate thickens.
  2. Place 7 of the graham crackers in a thick plastic bag with a sealable top. Crush the crackers with a rolling pin until they become fine crumbs.
  3. Brush the grilled side of the pizza crust with the melted butter. Pour the graham cracker crumbs over the buttered crust, smoothing them evenly over the crust with your hand. Add small dollops of the chocolate fudge without spreading. Do the same with the marshmallow cream. The pizza should look checkered, with alternating dollops of chocolate and cream. Break the two remaining graham crackers into 1-inch (2 ½ cm) pieces and scatter them across the pizza.
  4. Just…Grill . Before serving, broil it in the oven for up to two minutes, to brown the marshmallow. Watch it closely to avoid burning.


Dad’s Day Brunch

Delicious sweet Florida Grapefruit and Michigan Peaches served with our Tart.


Sorrel and Onion Tart from The Greens Cookbook


  • 1 recipe Tart Dough
  • 4 tablespoons butter, in all
  • 1 large red onion, thinly sliced
  • 1/2 teaspoon salt
  • 4 to 8 ounces sorrel leaves
  • 2 large eggs
  • 1 cup heavy cream
  • 2 ounces Gruyère cheese, grated
  • Pepper
Prepare the tart dough, partially prebake it, and set it aside.Melt 3 tablespoons of the butter in a wide pan, add the onion and the salt. Cover the pan, and stew slowly until the onion is completely soft, about 10 minutes. Check it occasionally and give it a stir.While the onion is cooking, cut off the stems of the sorrel leaves and roughly slice the leaves. Melt the remaining tablespoon of butter in a pan, and add the sorrel by large handfuls. Although the amount of leaves will seem voluminous, they will quickly cook down to almost nothing. Cook over a low heat until they have wilted and turned a grayish-green color, 3 to 4 minutes.Whisk the eggs with the cream; then stir in the onion, sorrel, and half of the cheese. Taste for salt, and season with freshly ground black pepper.Preheat the oven to 375°F. Distribute the remaining cheese over the crust; then pour the filling on top. Bake in the center of the oven until the custard is set and well colored, about 35 to 40 minutes. Serve the tart while it is hot


On the Dinner Menu

  • Grilled Lamb Chops with Indian Spices
  • Rosemary Roasted Fingerling Potatoes
  • Simple Spinach Salad
  • Naan Bread
  • Mrs. A’s Cupcakes

…Mrs. A’s is in Uptown Park Ridge, but if you find yourself in Wicker Park/Bucktown try the cupcakes at BAKE!


Little artists are work with a sidewalk chalk design for Dad via Emma.


And thank you, Mrs. Mathe for helping the kids to create a darling Father’s Day card before school let out…by Owynn.


Another Sunday in June is behind us…pack it up in the treasure box of family memories.

He didn’t tell me how to live; he lived, and let me watch him do it.  ~Clarence Budington Kelland

My Dad always believed in me and continues to do so.  He didn’t push me to be what he wanted me to be, but instead encouraged me to find my way.  He led by example and learned from every experience; good and bad. No instruction manual to life, but continue to love, learn and be happy with the life that you create for yourself…and don’t stop the learning…keep getting better.  Thanks for all the life lessons, Dad!





§ 5 Responses to Father’s Day Weekend Feast

  • As always Maureen, your blogs make me smile and inspire me to try new things. You are Maureen the fabulous and I love that you share these wonderful blogs.


  • Jill Heydenburg Bush says:

    Hi Mo!
    I love this! What is the best way to grill the pizza crust? Do you use a stone?
    Miss you! Much Love!

    • emaoin says:

      Put the pizza dough right on the grill, Jill! Brush the dough with Olive Oil so that it doesn’t stick and flip it. Put the toppings on (many toppings will need to be pre-cooked) and cook the other side. The cheese usually melts while the other side of the crust is cooking. Ours turn out very rustic looking:)

  • pamolafs says:

    That tart looks amazing…..and love the faucet!!

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