A Tropical Summer Party: Recipes, Decorating, and Entertaining Tips — Sunday Guides Summer 2026 by The Paris House

How to Host a Tropical Summer Party; Tropical Party Menu; Grilled Pork Tenderloin with Caribe Sauce; Coconut-Mint Iced Tea; Garlic Scape Pesto with Grilled Shrimp; Tropical Party Decorating Ideas; Summer Cocktails & Mocktails; Easy Summer Desserts; Garden-to-Table Recipes; Caribbean-Inspired Flavors; Summer Entertaining with The Paris House

The Paris House, Sunday Guides Tropical Soiree

Late Summer Entertaining with a Tropical Flair

Editor’s Letter

By Michele Rosenthal. Follow me on Instagram @theparishouse

Summer is in full swing and we are savoring every single day. Backyard barbecues, picnics by the lake, cotton candy at the local fair, bikinis and striped umbrellas on the beach, fresh produce at the farmers market, poolside parties, yard games and all the fun carefree feelings summer brings us!

This issue is filled with recipes to enjoy ALL summer long and we have updated it with even more!

We added Gardener’s garden fresh scape pesto recipe that we brush over grilled shrimp. It is so easy & DELICIOUS!

From ice cream cake, mocktails, summer beauty and fashion - this issue will inspire you to make easy dinners on the grill and enjoy the carefree days of summertime.

Thank you for reaching, Michele Rosenthal.

Coming soon, Sunday Guides Newport Rhode Island

Here are our Tips & Recipes to help you put together a fun effortless tropical themed party!!!

Grilled Pork Tenderloin with Caribe Sauce

Jamaican Pork Tenderloin With Sauce Caribe (adapted from Southern Living)

We have been making this delicious and easy recipe for 21 years & everyone loves it! If you are in the Chester NJ area we highly recommend Chester Meat Market. I have been shopping there for decades. It’s outstanding.

• Coconut mint iced tea – add rum if you like

• Dessert – too hot to bake? Or simply don’t feel like spending all day in the kitchen? No worries get a dessert delivery straight to your door.

  We love Mini upside down pineapple cakes that will pair beautifully with our Tropical Dinner Menu. We linked them for you.

  Fun tip: Add a sparkler to the top of each mini cake and wow your guests (please use extreme caution around guests & children and make sure to put out flame in water before disposing)

• Decorate table with palm leaves and a few grocery store orchids. Scatter seashells down the center of table. No time to decorate or arrange flowers? Call us! We deliver.

• Don’t have a pool? No worries. Get a little kiddie pool & a slippery slide. Your guests will have so much fun & make lifelong memories. Try Walmart, Target, Amazon

• Don’t forget a fun playlist!

Grilled Pork Tenderloin Topped with Red Current Caribe Sauce

Recipe Adapted from Southern Living 2002 issue

Our Grilled pork tenderloin topped with the most delicious red current Caribe Sauce. It’s amazing!

Jamaican Pork Tenderloin With Sauce Caribe. (Our pork tenderloin is from Chester Meats, Chester NJ.)

Recipe adapted from Southern Living 2002 issue.

Ingredients:

• 1 1/2 to 2 pounds PORK Tenderloin (our pork tenderloin are from Chester Meats!)

• 3 tablespoons fresh orange juice

• 1 & 1/2 tablespoons McCormick Gourmet Collection Jamaican Jerk Seasoning (or substitute with your favorite brand)

• 1/2 cup red currant jelly

• 1/4 cup Dijon mustard

• 2 tablespoons dark rum or orange juice (I use orange juice)

• Garnishes: chopped honey-roasted USA peanuts, tropical pesticide free edible flowers

• Long-grain and wild rice (optional)

Directions:

1. Preheat Grill

2. Spoon the 3 tablespoons of orange juice over the tenderloins. Sprinkle 1 & 1/2 tablespoons Jamaican seasoning over the top.

3. Grill pork until cooked through, do not burn

4. While pork is grilling make the sauce.

5. Add these ingredients to sauce pan:

• 1/2 cup red currant jelly

• 1/4 cup Dijon mustard

• 2 tablespoons dark rum or orange juice (I use orange juice)

6. Heat until combined and sauce is thinned a bit

7. Cover pork & let rest for 5-10 minutes

8. Slice and place on serving platter. Spoon sauce over, sprinkle with honey roasted peanuts. Garnish.

9. Serve warm!

Coconut-Mint Iced Tea

Of course, if you're in the mood for a tropical cocktail, add a splash of rum.

8 SERVINGS

Ingredients:

• 2 cups fresh mint leaves (from 2 large bunches)

• 8 cups double-strength fresh-brewed tropical blend iced tea (such as original blend Paradise brand)

• 1 cup (or more) coconut syrup*

• 5 tablespoons (or more) fresh lemon juice

• Ice cubes

*Available at specialty foods stores.

Directions

1. Place mint leaves in large pitcher. Crush mint with muddler or wooden spoon.

2. Add hot tea, 1 cup coconut syrup, and 5 tablespoons lemon juice. Add more coconut syrup by tablespoonfuls and lemon juice by teaspoonfuls, if desired.

3. Cool completely. Fill glasses with ice, pour tea over, and serve.

Grilled Shrimp with Scape Pesto

Ingredients

Yield:About 1 cup

• 1 cup garlic scapes, cut to fit into processor (about 10 to 12 scapes)

• ¼ cup raw pine nuts

• ½ cup extra virgin olive oil

• ¼ cup Parmesan cheese

• 1/2 cup basil leaves

Preparation

1. Place the garlic scapes in a food processor and pulse for 30 seconds.

2. Add the pine nuts and pulse for 30 seconds. Scrape down the sides of the bowl.

3. Add the olive oil and process on high for 15 seconds.

4. Add the Parmesan cheese and pulse until the ingredients are combined.

5. Add the basil and process until smooth.

6. Add salt and pepper to taste and serve immediately. You can put in mason jars and cover with olive oil to prevent discoloration and can be frozen for later use.

Summer Entertainment. August with The Paris House

The Paris House, Sunday Guides, Late Summer Tropical Soirée

Michele Rosenthal, www.theparishouse.com, michele@theparishouse.net

Recipes to Savor with Caribbean Flair:

Code Noir

This recipe was conceived on a whim, I must confess. On Sundays, I yearn for comfort food, for dishes that have spent a long time simmering on the stove or baking in the oven—a tradition I inherited from home. My favorites are roast leg of lamb or braised oxtail. Usually, I pair these with roasted potatoes or rice and peas, but sometimes I crave something different. That's how this oven gratin came about. The sweet potatoes caramelize beautifully and become delightfully chewy, with the ginger adding a welcome kick. Don't just walk to cook this one, RUN!

SWEET POTATO GRATIN WITH GINGER CREAM

Makes 4–6 servings

Ingredients

• 2 large or 3 medium sweet potatoes (850 grams)

• 1¼ cups (300 ml) of (coconut) cream (or high-fat coconut milk)

• 1½ tablespoons of ginger, peeled

• 2 cloves of garlic

• 5 sprigs of thyme, stripped of leaves

• 2 bay leaves

• ½ teaspoon of chili flakes

• 1 vegetable bouillon cube

• Salt and freshly ground black pepper

You'll also need

• A mandoline slicer

Instructions

1. Preheat the oven to 355°F (175°C).

2. Peel the sweet potatoes. Set the mandoline slicer to a fine setting and cut the potatoes into very thin slices. Arrange the slices upright in rows in a baking dish.

3. Pour the cream into a small saucepan and place it over low heat. Grate the ginger and garlic and add them to the cream, along with the thyme leaves, bay leaves, and chili flakes. Crumble the bouillon cube over the cream. Allow the cream to gently simmer for about 10 minutes. Season generously with black pepper and a little salt. Pour the cream over the sweet potatoes and cover the dish with aluminum foil.

4. Bake in the oven for approximately 40 minutes. Remove the foil and return the potatoes to the oven for another 10 to 15 minutes.

Recipe courtesy of Leilani Lewis

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