Not that there’s anything bad about what our family eats on every single July Fourth we can remember, but we think the burger and the hot dog have had their day. When our mom asked if we’d do the picnic this year, we decided to do different food. Now we’re asking for your help because we’re drawing blanks all over the place. Many thanks.
– The Twins Who Really Cook
Does your mom know what she’s let herself in for?
This is a picnic menu we’ve had success with, and about as far away from burgers and dogs as you can get. Specifically, it is all Mediterranean. For dessert, have fresh berries and cream, with iced watermelon. All of these recipes double easily. May you all have a great Fourth.
Orange-Scented
Mediterranean Olives
Serves 6 to 8
Almost any olive tastes better when given this treatment. The olives keep about two weeks in the refrigerator.
1/4 to 1/2 pound each of Greek “purple” royal olives, Nice or Italian black olives, and large green olives
Shredded zest of 2 large oranges, and their juice
1/2 cup good-tasting extra-virgin olive oil
1/4 cup red wine vinegar
4 large garlic cloves, split
1/2 teaspoon dry oregano
1/4 teaspoon red pepper flakes (or to taste)
1/2 teaspoon ground cumin
Black pepper to taste
Rinse the olives, then toss all the ingredients together and refrigerate for at least three days. To serve, drain the olives and set them out in small bowls.
Fresh Goat Cheese
with Sun-Dried Tomatoes
Serves 6 to 8
Use a local cheese if possible.
12 to 14 small sun-dried tomatoes packed in olive oil (if large, use less and halve)
8 to 12 ounces fresh goat cheese
Spread tomatoes on paper towels to sop up oil.
Cut cheese into small dice, wrap tomato pieces around cheese bits, and skewer with a toothpick. Serve on bed of greens or on a plate garnished with fresh herbs.
Honey Cumin Glazed Chicken
Serves 6 to 8
Seasoned in the style of early Greece, this dish benefits from marinating overnight in the refrigerator. Serve chilled and garnished with lemon wedges.
3/4 teaspoon freshly ground black pepper
2 teaspoons ground cumin
4 large garlic cloves, minced
4 tablespoons honey
4 tablespoons good-tasting extra-virgin olive oil
1 large lemon, halved
Two 3-1/2- to 4-pound chickens (preferably organic), rinsed and dried
Salt and pepper
2 lemons, each cut into sixths
The day before cooking, combine the 3/4 teaspoon pepper, cumin, garlic, honey and oil. Rub the lemon halves over the chickens (inside and out), squeeze the juice as you go (don’t discard). Then rub in the seasonings. Tuck the lemon halves into the cavities. Refrigerate lightly covered overnight.
Preheat oven to 350 degrees F. Set chickens breast-up in a wide shallow pan. Sprinkle with salt and pepper. Roast 15 minutes to the pound, plus 10 minutes.
Baste occasionally with pan juices. Remove from oven, let rest 10 minutes, then chill immediately.
To pack for picnicking, cut up into small serving pieces, wrap and chill. Keep cold during transport.
Serve cool with lemon wedges.
Sprinkling their juice onto the meat is the final seasoning.
Green Herb Asparagus
Serves 6 to 8
More finger food. Serve at room temperature.
3 pounds pencil-slim asparagus (organic preferred), trimmed of tough stems
Simmering salted water
4 to 6 tablespoons extra-virgin olive oil
2/3 cup snipped chives
3 tightly packed tablespoons chopped fresh
tarragon
Salt and freshly ground black pepper to taste
Wash the asparagus spears well to rid them of sand. Fill a large skillet two-thirds full of water and add about 1 tablespoon salt. Bring to a boil. Drop in the asparagus and cook 2 minutes. Test stalks with a knife.
If they are still somewhat firm, drain the asparagus immediately in a colander. Rinse with cold running water.
Drain. Lay out in a storage container. Drizzle with olive oil, herbs, salt and pepper. Roll gently to coat. Serve at room temperature.
Old-Time Potato Salad
Serves 8 generously
My theory is there has never been enough good potato salad. Make the salad a day in advance, but taste it before leaving on the picnic. It will probably need more vinegar, salt and pepper. Potatoes are like sponges the way they absorb and mute seasonings.
6 pounds unpeeled red-skin potatoes, boiled to barely tender
2 small to medium onions, grated
2/3 cup cider vinegar
1 heaping tablespoon dark mustard
1 teaspoon sugar
1/2 teaspoon celery seed
Salt and freshly ground black pepper to taste
2 large stalks celery, cut into small dice
2 hard-cooked eggs, diced
About 1 cup mayonnaise
Peel the potatoes while warm. Cut them into 1-inch dice into a large bowl. Gently fold in the onion, vinegar, mustard, sugar, celery seed and salt and pepper.
Let stand 30 minutes.
Fold in the celery, eggs and enough mayonnaise to cloak the potatoes. Chill and keep cold until serving.
– The Twins Who Really Cook
Does your mom know what she’s let herself in for?
This is a picnic menu we’ve had success with, and about as far away from burgers and dogs as you can get. Specifically, it is all Mediterranean. For dessert, have fresh berries and cream, with iced watermelon. All of these recipes double easily. May you all have a great Fourth.
Orange-Scented
Mediterranean Olives
Serves 6 to 8
Almost any olive tastes better when given this treatment. The olives keep about two weeks in the refrigerator.
1/4 to 1/2 pound each of Greek “purple” royal olives, Nice or Italian black olives, and large green olives
Shredded zest of 2 large oranges, and their juice
1/2 cup good-tasting extra-virgin olive oil
1/4 cup red wine vinegar
4 large garlic cloves, split
1/2 teaspoon dry oregano
1/4 teaspoon red pepper flakes (or to taste)
1/2 teaspoon ground cumin
Black pepper to taste
Rinse the olives, then toss all the ingredients together and refrigerate for at least three days. To serve, drain the olives and set them out in small bowls.
Fresh Goat Cheese
with Sun-Dried Tomatoes
Serves 6 to 8
Use a local cheese if possible.
12 to 14 small sun-dried tomatoes packed in olive oil (if large, use less and halve)
8 to 12 ounces fresh goat cheese
Spread tomatoes on paper towels to sop up oil.
Cut cheese into small dice, wrap tomato pieces around cheese bits, and skewer with a toothpick. Serve on bed of greens or on a plate garnished with fresh herbs.
Honey Cumin Glazed Chicken
Serves 6 to 8
Seasoned in the style of early Greece, this dish benefits from marinating overnight in the refrigerator. Serve chilled and garnished with lemon wedges.
3/4 teaspoon freshly ground black pepper
2 teaspoons ground cumin
4 large garlic cloves, minced
4 tablespoons honey
4 tablespoons good-tasting extra-virgin olive oil
1 large lemon, halved
Two 3-1/2- to 4-pound chickens (preferably organic), rinsed and dried
Salt and pepper
2 lemons, each cut into sixths
The day before cooking, combine the 3/4 teaspoon pepper, cumin, garlic, honey and oil. Rub the lemon halves over the chickens (inside and out), squeeze the juice as you go (don’t discard). Then rub in the seasonings. Tuck the lemon halves into the cavities. Refrigerate lightly covered overnight.
Preheat oven to 350 degrees F. Set chickens breast-up in a wide shallow pan. Sprinkle with salt and pepper. Roast 15 minutes to the pound, plus 10 minutes.
Baste occasionally with pan juices. Remove from oven, let rest 10 minutes, then chill immediately.
To pack for picnicking, cut up into small serving pieces, wrap and chill. Keep cold during transport.
Serve cool with lemon wedges.
Sprinkling their juice onto the meat is the final seasoning.
Green Herb Asparagus
Serves 6 to 8
More finger food. Serve at room temperature.
3 pounds pencil-slim asparagus (organic preferred), trimmed of tough stems
Simmering salted water
4 to 6 tablespoons extra-virgin olive oil
2/3 cup snipped chives
3 tightly packed tablespoons chopped fresh
tarragon
Salt and freshly ground black pepper to taste
Wash the asparagus spears well to rid them of sand. Fill a large skillet two-thirds full of water and add about 1 tablespoon salt. Bring to a boil. Drop in the asparagus and cook 2 minutes. Test stalks with a knife.
If they are still somewhat firm, drain the asparagus immediately in a colander. Rinse with cold running water.
Drain. Lay out in a storage container. Drizzle with olive oil, herbs, salt and pepper. Roll gently to coat. Serve at room temperature.
Old-Time Potato Salad
Serves 8 generously
My theory is there has never been enough good potato salad. Make the salad a day in advance, but taste it before leaving on the picnic. It will probably need more vinegar, salt and pepper. Potatoes are like sponges the way they absorb and mute seasonings.
6 pounds unpeeled red-skin potatoes, boiled to barely tender
2 small to medium onions, grated
2/3 cup cider vinegar
1 heaping tablespoon dark mustard
1 teaspoon sugar
1/2 teaspoon celery seed
Salt and freshly ground black pepper to taste
2 large stalks celery, cut into small dice
2 hard-cooked eggs, diced
About 1 cup mayonnaise
Peel the potatoes while warm. Cut them into 1-inch dice into a large bowl. Gently fold in the onion, vinegar, mustard, sugar, celery seed and salt and pepper.
Let stand 30 minutes.
Fold in the celery, eggs and enough mayonnaise to cloak the potatoes. Chill and keep cold until serving.
Source : http://www.nwherald.com/articles/2007/06/26/lifestyle/news/doc4681cb97039b8533900426.txt
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