Patch Picks: Favorite Memorial Day Foods and Memories

With weekend upon us, Patch asked a few area residents what they like to do during the three-day weekend.

Dr. Shelly Strong, M.D., Central Pediatrics, Woodbury

For my family, this weekend is all about opening up the cabin, putting in the docks and boats, and spending time with family and friends.

As a child, we’d always make red, white and blue hats and shirts with my grandma. Our bikes and wagons would also be decorated with balloons and streamers and then we’d parade around the neighborhood or cabins with our horns and music. (It’s a great way to keep busy kids happy for hours!) 

A traditional dessert that the kids make comes from my grandma. It’s a 9-by-13-inch cake consisting of Cool Whip that’s decorated and topped with strawberries and blueberries in the shape of a flag. Another treat is homemade ice cream. Everyone takes a turn cranking the ice cream maker. We always top the night off with s’mores by the campfire.

Make sure you’re stocked with plenty of sunscreen, bug spray and cameras for the holiday weekend!

Diane Makely, former executive of sales and catering division Ritz-Carlton, Boston, and local resident 

We often entertain around the pool for the holiday weekend. With that said, I like to serve foods that hold up well outside and can stay out longer. One of my favorites is an antipasto platter. 

On a large platter I decorate the outer part of it with fresh-sliced, light tomatoes from the local farmer’s market and buffalo mozzarella, alternating the slices. It’s top with salt and pepper and fresh basil and then drizzled with extra virgin olive oil. The next layer is salami, prosciutto and other Italian meats. In the center of it all is a colorful olive salad. 

A popular drink we serve is the "cowgirl" cocktail. It’s mixed up with frozen lemonade concentrate, fresh ginger, ginger-ale, vodka and ice. We serve a large batch of it in a clear lemonade dispenser with fresh cut lemons and limes. It makes for a great presentation and is easy for guests to serve themselves from, too. 

Speaking of presentation, I have a funny story. All the meat was coming off the grill and guests were ready to be served. From out of nowhere, my dog Abby (who has since passed), came trotting up the deck stairs with a rabbit hanging out of her mouth as though she was saying, “What about my meat?” Now that’s an appetizing presentation!

Patricia Busse, editor, Oakdale Patch

My favorite desserts for the holiday weekend are ones that are reminiscent of my childhood such as Rice Krispie bars, chocolate chip cookies, frozen pudding and bomb pops and Swiss Cake rolls.  

In the past, I have made flag fruit pizzas with sugar cookie dough, cream cheese frosting and a flag design made out of strawberries and blueberries. It’s really easy to make!

As far as grilling, I buy grass-fed beef brats and hamburgers from local farmers at the St. Paul Farmer’s market.

Terri Hohenwald, Spartan Promotional Group, Oakdale

We traditionally head to our cabin for the holiday weekend, though, as the kids have grown older, new traditions have emerged. For instance, over the past couple of years, my husband and son have started going to Brainerd, Minnesota, for a guys golf outing.

I have great memories of when the kids were younger pulling them in and out of the lake from water skiing, tubing or swimming, and watching how much fun they were having in the lake. The kids always loved stopping at the marina, as they were allowed to run in and buy candy and ice cream. Later in the day, we would drive the boat over to what we all called the “beer bar.” We’d order burgers and beer, and the kids would order their kiddie cocktails. 

Nowadays, once the family does all get together, we are fairly traditional. We grill up hamburgers, brats and grandma makes homemade potato salad. We serve it up with ice cold lemonade and/or beer.

Kris Janisch, editor, Woodbury Patch

We often head up to the family’s cabin near Orr, Minnesota, though it can still be a little cold on Memorial Day weekend. It’s great to be out on the water with family and nothing better than a backyard barbecue. 

As far as foods, I like the old standbys that include grilling—hot dogs and brats with mustard, no ketchup. Potato salad, coleslaw and Old Dutch chips with my grandmother’s famous dip is another favorite. A sudsy refreshment this time of year is always good, maybe a Mexican beer with a lime. 

As a kid, it was always fun to set off some “illegal” fireworks. If I’m in town, I always try to take in an event that honors veterans, as well.