Let's Have a Picnic!
What better way to kick off summer than with a picnic? So I picked my favorite spot, invited my favorite people, and packed up some of my favorite food. The result--one of my favorite evenings in a long, long time.
What better way to kick off summer than with a picnic? So I picked my favorite spot, invited my favorite people, and packed up some of my favorite food. The result--one of my favorite evenings in a long, long time.
Watermelon Feta Bites
![Picture](/uploads/3/9/1/6/3916068/44403.jpg)
No real recipe for this one. Cut watermelon into bite sized pieces (twice as many as you want apps). Do the same with feta from a large block. Sandwich them together and drizzle with a balsamic glaze. I just reduced some good balsamic vinegar with a little mint. Easy, delicious, and refreshing.
Melon Salad With Prosciutto-Basil Dressing
Recipe courtesy of the Washington Post
Servings: 6
Yield: Makes about 5 cups
INGREDIENTS
DIRECTIONS
Combine the prosciutto, basil and oil in a small bowl. Use a fork or your fingers to mix the ingredients and separate any prosciutto pieces that are clumping together.
Place the melon cubes in a serving bowl; add the prosciutto-basil dressing. Toss to incorporate, then season lightly with pepper.
Taste, and add salt pepper as needed.
For best flavor and appearance, serve within 2 hours.
Recipe courtesy of the Washington Post
Servings: 6
Yield: Makes about 5 cups
INGREDIENTS
- 4 ounces thinly sliced prosciutto, coarsely chopped
- About 20 large basil leaves, chopped (3 tablespoons), plus more for optional garnish
- 2 tablespoons olive oil
- 1 2 1/4-pound ripe melon, peeled and seeded (approx. 5 cups cubed)
- Sea salt and freshly ground black pepper
DIRECTIONS
Combine the prosciutto, basil and oil in a small bowl. Use a fork or your fingers to mix the ingredients and separate any prosciutto pieces that are clumping together.
Place the melon cubes in a serving bowl; add the prosciutto-basil dressing. Toss to incorporate, then season lightly with pepper.
Taste, and add salt pepper as needed.
For best flavor and appearance, serve within 2 hours.
![Picture](/uploads/3/9/1/6/3916068/3178525.jpg)
Lemony Spiked Sweet Tea
(Courtesy of Martha Stewart)
(Courtesy of Martha Stewart)
- 7 cups water
- 6 orange pekoe tea bags
- 1 1/2 cups sugar
- 1 1/3 cups freshly squeezed lemon juice
- 1 cup Bacardi 151 or other high-proof golden rum
- Fresh mint sprigs, for garnish
- Bring 4 cups of the water to a boil in a medium saucepan and add the tea bags. Remove the pan from the heat, cover it, and allow the tea bags to steep for 5 minutes.
- Remove and discard the tea bags. Add the sugar to the saucepan and stir until dissolved. Add the remaining 3 cups water and stir to combine. Transfer the mixture to a pitcher, and add the lemon juice and rum. Chill thoroughly before serving.
- Serve over ice, in tall glasses garnished with mint sprigs.
Chicken, Bacon, and Avocado Sandwiches
Cooked chicken breasts (I baked mine, seasoning them with salt, pepper, and olive oil)
Cooked bacon
Avocado slices
Tomato slices
Red onion slices
Soft rolls
Mayonnaise: 1/2 cup mayo mixed with 3 grated garlic cloves and 6 chopped basil leaves
Assemble sandwiches. Wrap them up or secure them in some way so all the good stuff doesn't fall out!
Creamy Cucumbers
1 pound English cucumber, sliced about 1/8-inch thick
3/4 teaspoon salt
1/2 cup sour cream
2 tablespoons chopped fresh dill
1 tablespoon white wine vinegar
1/4 teaspoon fresh black pepper
1. Place a colander or fine-mesh strainer over a large bowl. Toss together the cucumbers and 1/2 teaspoon of salt, and place it in the colander. Let sit at room temperature for 1 hour.
2. Place a layer of paper towels on a counter. Arrange the cucumber slices in a single layer on the paper towels. Cover with another layer of paper towels. Press to remove excess water.
3. Combine sour cream, dill, vinegar, pepper, and remaining salt in a bowl. Add cucumbers and stir to coat. Chill or serve immediately.
Cooked chicken breasts (I baked mine, seasoning them with salt, pepper, and olive oil)
Cooked bacon
Avocado slices
Tomato slices
Red onion slices
Soft rolls
Mayonnaise: 1/2 cup mayo mixed with 3 grated garlic cloves and 6 chopped basil leaves
Assemble sandwiches. Wrap them up or secure them in some way so all the good stuff doesn't fall out!
Creamy Cucumbers
1 pound English cucumber, sliced about 1/8-inch thick
3/4 teaspoon salt
1/2 cup sour cream
2 tablespoons chopped fresh dill
1 tablespoon white wine vinegar
1/4 teaspoon fresh black pepper
1. Place a colander or fine-mesh strainer over a large bowl. Toss together the cucumbers and 1/2 teaspoon of salt, and place it in the colander. Let sit at room temperature for 1 hour.
2. Place a layer of paper towels on a counter. Arrange the cucumber slices in a single layer on the paper towels. Cover with another layer of paper towels. Press to remove excess water.
3. Combine sour cream, dill, vinegar, pepper, and remaining salt in a bowl. Add cucumbers and stir to coat. Chill or serve immediately.
![Picture](/uploads/3/9/1/6/3916068/9868295.jpg)
Chewy Peanut-Caramel Bars
SERVINGS: 32 BARS
INGREDIENTS
FOR THE CRUST
Position a rack in the middle of the oven and preheat the oven to 375 degrees. Line a 9-by-13-inch baking dish with aluminum foil and coat the foil with nonstick spray oil.
For the crust: In a food processor, blend the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the cream and vanilla extract and pulse just until the dough holds together, being careful not to overprocess. Press the dough firmly and evenly across the bottom of the baking dish and prick the crust all over with a fork. Bake for 20 to 25 minutes, or until just tinged with brown all over and slightly darker at the edges. Transfer to a wire rack to cool.
For the topping: In a heavy, medium saucepan over medium-high heat, add the brown sugar, corn syrup, cream, butter and salt. Bring the mixture to a boil, stirring frequently. Add 2 1/2 cups of the peanuts. Cook, stirring frequently, for 2 1/2 minutes, adjusting the heat so the mixture boils briskly. Immediately remove from the heat and stir in the vanilla extract. Pour the hot topping over the crust, covering the entire surface as evenly as possible and smoothing it with a greased table knife, if necessary. Let cool for 20 minutes. Sprinkle the chocolate morsels on top and let stand for a few more minutes or until the chocolate is partially melted. Using a table knife, spread the melted chocolate over the topping. Sprinkle the remaining 1/2 cup peanuts on top. Let cool completely before cutting into bars about 1 1/2 by 2 1/4 inches.
The bars can be kept in an airtight container at room temperature for up to 10 days or frozen for 2 months. Bring to room temperature, if desired, before serving.
SERVINGS: 32 BARS
INGREDIENTS
FOR THE CRUST
- 1 1/4 cups flour
- 2 1/2 tablespoons sugar
- 1/4 teaspoon salt
- 3/4 stick (3 ounces) unsalted butter, cut into chunks
- 5 tablespoons heavy cream
- 1 teaspoon vanilla extract
- 1 1/4 cups tightly packed light brown sugar
- 1/2 cup light corn syrup
- 1/2 cup heavy cream
- 3 tablespoons unsalted butter, cut into chunks
- 1/8 teaspoon salt
- 3 cups chopped unsalted peanuts
- 1 1/2 teaspoons vanilla extract
- 1 1/2 cups (9 ounces) semisweet chocolate morsels or mini-morsels
Position a rack in the middle of the oven and preheat the oven to 375 degrees. Line a 9-by-13-inch baking dish with aluminum foil and coat the foil with nonstick spray oil.
For the crust: In a food processor, blend the flour, sugar and salt. Add the butter and pulse until the mixture resembles coarse crumbs. Add the cream and vanilla extract and pulse just until the dough holds together, being careful not to overprocess. Press the dough firmly and evenly across the bottom of the baking dish and prick the crust all over with a fork. Bake for 20 to 25 minutes, or until just tinged with brown all over and slightly darker at the edges. Transfer to a wire rack to cool.
For the topping: In a heavy, medium saucepan over medium-high heat, add the brown sugar, corn syrup, cream, butter and salt. Bring the mixture to a boil, stirring frequently. Add 2 1/2 cups of the peanuts. Cook, stirring frequently, for 2 1/2 minutes, adjusting the heat so the mixture boils briskly. Immediately remove from the heat and stir in the vanilla extract. Pour the hot topping over the crust, covering the entire surface as evenly as possible and smoothing it with a greased table knife, if necessary. Let cool for 20 minutes. Sprinkle the chocolate morsels on top and let stand for a few more minutes or until the chocolate is partially melted. Using a table knife, spread the melted chocolate over the topping. Sprinkle the remaining 1/2 cup peanuts on top. Let cool completely before cutting into bars about 1 1/2 by 2 1/4 inches.
The bars can be kept in an airtight container at room temperature for up to 10 days or frozen for 2 months. Bring to room temperature, if desired, before serving.