Perfect day for a picnic recipes
Fresh Strawberry Jam
This is truly the best way to enjoy jam: out of the can on some
good cookies.
MAKES 4 CUPS
2 cups sugar
juice from 1 lemon
11⁄
2 pints fresh strawberries, hulled and halved
1. In a medium pot, combine sugar, lemon juice, and
strawberries.
2. Cook over low heat while stirring gently until
the strawberries release their juices–about 12 to 15 minutes.
3. Pour into clean jars and use the jam right away.
Smoked Salmon Pâté
Perfect salty summer food. Awesome with toast and
watercress and a dry white wine.
SERVES 4
7 oz smoked salmon
7 oz cream cheese
3 oz crème fraîche
juice from
1⁄
2 lemon
1 tablespoon chopped dill
salt & white pepper, to taste
1. Place salmon, cream cheese, crème fraîche, lemon juice,
and dill in a blender and blend until you have a coarse pâté.
2. Season with salt and white pepper.
3. Fill 4 small glass jars
with the pâté and seal.
So refreshing on a summer day… and perfect for picnics.
SERVES 4
1⁄
4 of a watermelon
24 red and yellow cherry tomatoes, cut in half
4 cups watercress
4 tablespoons olive oil
1 tablespoon lemon juice
salt & pepper, to taste
1. Use a melon baller to make a bunch of watermelon balls.
2. Place them in a bowl with the tomatoes and watercress.
3. In a small bowl, mix together olive oil, lemon juice, salt, and
pepper.
4. Pour the dressing over the salad and mix.
Chicken with Prosciutto & Thyme
The perfect finger food–easy to make and really yummy.
SERVES 4
3 chicken breasts, cut into 1-inch strips
hot sauce
5 slices prosciutto, each cut into 3 strips
12 sprigs of thyme
salt, to taste
1. Preheat oven to 350°F.
2. Rub hot sauce on each chicken
strip.
3. Place a thyme sprig on each strip and roll a piece of
prosciutto around the chicken.
4. Place in an ovenproof dish.
5. Sprinkle with salt.
6. Bake for about 10 minutes, or until
chicken is done.
Serve warm or cold.
Corn Soup
Pour into a thermos and take on a picnic. The soup can be
served hot or cold.
SERVES 4
1 tablespoon olive oil
1 small yellow onion, chopped
1 garlic clove, chopped
21⁄
2 cups fresh corn kernels
5 cups chicken stock
1 cup heavy cream
salt & pepper, to taste
