How to Host a Dreamy, Moonlit Garden Dinner

After watching the Artemis II moon mission, I couldn’t shake the urge to host a moonlit dinner in the garden. I’ve long felt the moon’s pull. Perhaps it’s the July birthday, or the hand-me-down Scholastic paperback planet books I pored over as a kid. Either way, I’m moonstruck.

This July/August “moonstruck” edition of my Invite column pairs reflective white flowers and woven textures with an unfussy menu — pesto-and-pea pasta, roasted blood oranges and fennel over whipped tahini, white-peach clafoutis — and a glowing orb Moonlight Martini with St. Germain-lemon ice sphere that changes as it melts.

Set the Scene

Moonlight garden containers grace the patio, highlighting a tumble of white blooms in coir-lined metal baskets and fancy cement urns.

The white flowers are perfect for elevating an evening garden soirée. The rustic potage gardens are overflowing with herbs and edible blooms ready to eat.

Marrying the high-low table aesthetic is one of my favorite looks. The French antique wine table is trotted out for the night, paired with straight-back linen chairs, a rustic rattan stool, elegant tall tapers and a moody blue linen runner. An earthy bowl of seasonal fruit is the perfect centerpiece.

A ruffled woven basket holds table-setting essentials, including garden blooms and herbs, formal china, and smart, white and black- trimmed linen napkins.

My grandmother Nettie’s heirloom silverware adds a side of soul. A designated martini table waits in the wings, and garden roses and rosé wine on ice beckon on a side table. (Mini waterproof string lights will flicker in the ice bucket as night sets in.)

The Moonlight Martini

I’m starstruck by these showy St. Germain and lemon juice ice spheres, which will change the profile of the cocktail as they melt in the glass.

Make Sphere Ice Cubes

Place thin lemon slices inside the wells of a sphere ice mold. To each, add a quarter ounce of St. Germain and fresh lemon juice, then top with a very small splash of vodka (add too much vodka and it will not freeze well). Fill the remainder of the well with tap water. Freeze for at least 6 hours until completely solid.

Moonlight Martini

Add 2 ounces vodka, 1 ounce St. Germain elderflower liqueur, ¾ ounce fresh lemon juice, and a splash of vermouth to an ice-filled cocktail shaker. Shake vigorously for 20 seconds, strain into a martini coupe, and add an ice sphere.

3-Step Roasted Blood Oranges, Fennel, and Fresh Peaches on Whipped Tahini

This is my take on a summery orange and fennel salad. The nutty, whipped tahini base is heavenly, as is the caramelized fennel and sticky-sweet citrus. Take it over the top with slices of mouthwatering seasonal white peaches and be sure to dot the dish with tender (garden-grown) lettuce and edible blooms. The tiny radishes can be ordered online. Dress the salad with a lemon vinaigrette and serve with focaccia.

1. Preheat oven to 400 degrees. Slice fennel bulbs into small wedges, place on a baking sheet, then drizzle with olive oil and a bit of salt. Roast for 25 minutes until caramelized and tender.

2. Preheat the oven to broil. With a knife, cut off a bit of the top and bottom of two blood oranges, stand upright, then cut away the orange pith and peel. Cut into thin rounds and place on a baking sheet. Drizzle with a bit of olive oil and sprinkle with granulated sugar and a pinch of salt. Broil briefly, watching closely, until the edges caramelize.

3. Scoop ¾ cup (runny) tahini into a blender, along with a good squeeze of fresh lemon and one small garlic clove, plus salt to taste. Blend until combined. Slowly add a stream (about three tablespoons or so) of ice-cold water, blending continuously until the tahini turns thick and fluffy. Spread it onto the bottom of a serving dish. Arrange the oranges, fennel, radishes, lettuce, and blooms atop the tahini. Garnish with a touch of lemon juice, garlic, and olive vinaigrette. Sprinkle the salad with fleur de sel.

Pesto and Pea Pasta

I love a simple pesto and pea pasta, tossed tableside, at an alfresco summer gathering under the moon and the stars. My pasta of choice is orecchiette, little ears. The shelled peas are especially good if garden-grown, but frozen works. Add a few blanched sugar peas to top off the dish and plenty of grated Parmesan cheese.

Pesto

In a food processor, pulse: 2¾ cups of fresh basil, ¼ cup fresh mint, ¾ cup freshly grated Parmesan cheese, 3 garlic cloves, ¼ cup toasted pine nuts, and the zest and juice of half a small lemon. With the machine running, slowly add ½ cup of olive oil. Salt and pepper to taste. Make ahead and store in an airtight container topped with a thin layer of olive oil. Toss with fresh peas when ready to serve.

White Peach and Vanilla Clafoutis

A summer ripe stone fruit clafoutis is a quintessential seasonal dessert. So easy and luscious. This features mouthwatering white peaches.

1. Butter a baking dish.

2. Arrange 11/2 cups of peeled sliced peaches on the bottom of the dish.

3. Top with batter (see recipe) and bake at 350 degrees until lightly golden and the custard has set — approximately 45 minutes.

4. Cool for an hour before slicing and serving.

The Batter

In a blender, combine: 1/3 cup heavy cream, ½ cup flour, 2 tablespoons melted and cooled unsalted butter, 1/3 cup granulated sugar plus more for dusting, 3 room-temperature eggs, 1 teaspoon vanilla bean paste, and a pinch of salt. Mix until combined. Pour batter over the peaches sprinkled with a bit of sugar and bake.