Tropical Luau

Bring the tropics home with this eye-catching table setting and an equally colorful menu. Seasonal fruits, vegetables, and the decadent flavors of coconut and white chocolate will bring a beachside vibe to your easy, summer’s-end meal. Tablescape Bring the exotic allure of the Caribbean to your own backyard. It all begins with color, color, and more color! A juicy orange fabric sets the stage along with hues of aqua, lime green, and soft neutrals. A mix of organic textures found in straw place mats, an assortment of large seashells, jute-wrapped napkin rings, and palm branches completes the table. Napkin Rings A set of standard 3-inch curtain rings from a home improvement center or craft store easily converts to creative napkin rings. Here, white rings are simply wrapped with 12 feet of jute string. Small shells attached with hot glue add the perfect finishing touch. Place Cards Create place cards or chair markers using your own digital pictures from past trips to the beach or islands, leaving space at the bottom to fill in guest names. Tropical Beachcomber Cocktail Makes 6 servings Prep: 5 minutes

• 1 (20-ounce) bottle mango twist mix, Rose’s® Cocktail Infusions
• 1 cup vodka, Smirnoff®
• 1 cup coconut rum, Captain Morgan® Parrot Bay®
• 1⁄2 cup sweetened lime juice Garnishes: mango slices, papaya slices, kiwi slices

1. Into a large pitcher, pour mango mix, vodka, rum, and lime juice. Serve over ice. Garnish with mango, papaya, and kiwi slices, if desired. Grilled Jerk Chicken Makes 6 servings Prep: 25 minutes; Grill: 1 hour, 30 minutes

• 1⁄4 cup Caribbean jerk seasoning
• 1 (3 1⁄2-pound) whole chicken, cut up
• 1 avocado, peeled, pitted, and chopped
• 1 cup chopped fresh or canned pineapple
• 3⁄4 cup grape tomatoes, halved
• 1⁄4 cup chopped red onion
• 1⁄4 cup chopped fresh cilantro
• 2 tablespoons honey
• 1 teaspoon lime zest
• 2 tablespoons fresh lime juice

1. Spray grill rack with nonstick nonflammable cooking spray. Preheat one side of grill to high heat (400° to 450°); leave other side unlit. Rub jerk seasoning evenly over chicken pieces. Place chicken over unlit side of grill. Grill, covered with grill lid, turning occasionally, for 1 hour to 11⁄2 hours, or until a meat thermometer inserted into thickest portion registers 165°. 2. In a medium bowl, stir together avocado, pineapple, tomatoes, red onion, cilantro, honey, lime zest, and lime juice. Serve with grilled chicken. Coconut Rice Makes 6 servings Prep: 20 minutes, Stand: 30 minutes, Chill: 1 hour

• 3 cups uncooked instant rice
• 3 cups chicken broth
• 1 cup sweetened flaked coconut
• 1⁄2 cup chopped fresh or jarred mango
• 1⁄3 cup chopped green onion
• 1⁄4 cup chopped fresh cilantro
• 1⁄4 teaspoon salt
• 1⁄4 teaspoon ground black pepper

1. In a large microwave-safe bowl,stir together rice and broth. Cover and microwave on High for 10 minutes. Let stand for 30 minutes. Cover and chill at least 1 hour. 2. Stir in coconut, mango, green onion, cilantro, salt, and pepper just before serving. Chilled Shrimp Bisque Makes 6 servings Prep: 10 minutes, Cook: 10 minutes, Chill: 1 hour

• 2 tablespoons butter
• 1 (12-ounce) package frozen, peeled, deveined, tail-on, cooked large shrimp, thawed
• 1 (10 3⁄4-ounce) can condensed cream of shrimp soup, Campbell’s®
• 1 (10 3⁄4-ounce) can condensed tomato soup, Campbell’s®
• 2 cups heavy cream or half-and-half
• 1 tablespoon brandy
• 1⁄4 teaspoon ground red pepper Garnish: fresh chives

1. In a large saucepan, melt butter over medium heat. Add shrimp. Cook, stirring occasionally, for 2 to 3 minutes, or until heated through. Using a slotted spoon, remove shrimp from pan. Cover, and chill until ready to serve. 2. In same saucepan, place soups and cream, stirring until smooth. Cook, stirring occasionally, for 5 to 7 minutes, or until mixture is hot and bubbly. Remove from heat, and stir in brandy and red pepper. Cover, and chill at least 1 hour, or until ready to serve. Arrange 3 or 4 shrimp in center of each serving. Garnish with fresh chives, if desired. Avocado and West Indies Salad Makes 6 servings Prep: 15 minutes

• 2 avocados, peeled, pitted, and chopped
• 1 (8-ounce) can pasteurized crabmeat, rinsed and drained
• 1 (12-ounce) bottle Champagne dressing, divided
• 1⁄4 cup chopped red onion
• 1⁄4 teaspoon ground black pepper 3 avocados
• 1 (6-ounce) bag fresh mixed salad greens

1. In a medium bowl, gently combine chopped avocados, crabmeat, 1⁄3 cup dressing, onion, and pepper. 2. Halve 3 avocados, and discard pits. Serve crab mixture in avocado halves on top of mixed greens. Drizzle with remaining dressing. Grilled Pound Cake and Tropical Fruits with White Chocolate Sauce Makes 6 servings Prep: 20 minutes, Grill: 6 minutes

• 1 (10 ounce) package family-size frozen pound cake
• Assorted sliced tropical fruits: papaya, mango, pineapple, and banana
• White Chocolate Sauce (recipe follows)

1. Spray grill rack with nonstick nonflammable cooking spray. Preheat grill to medium-high heat (350° to 400°). Cut frozen cake evenly into 6 slices. Grill cake slices, covered with grill lid, for 1 minute on each side. Grill sliced fruits, covered with grill lid, for 1 to 2 minutes on each side. On individual plates, arrange fruit, and top each with a cake slice. Drizzle with White Chocolate Sauce. White Chocolate Sauce Makes about 2 1⁄2 cups Prep: 5 minutes, Cook: 10 minutes, Stand: 2 hours

• 1 (12-ounce) bag white chocolate morsels
• 1 cup evaporated milk
• 1 cup sugar, Domino®
• 1 tablespoon butter
• 1 tablespoon coconut or white rum

1. In a medium saucepan, place chocolate morsels, milk, and sugar. Cook, stirring occasionally, over low heat until morsels are melted. Remove from heat; stir in butter and rum. Let stand to cool completely (about 2 hours).