Create a unique picnic menu, no matter your mood!
Amy Richardson shares perfect packable menus that include the best local food finds.
For more ideas visit www.greattastebuds.wordpress.com.
All the details from Amy’s baskets are listed below.
“Picnic in the City”
Brigham’s Brew Root Beer
The Grove Market and Deli Sandwiches
Watermelon Wedges
Black Pepper Parmesan Chips
Vanilla Iced Raspberry Tarts
Chocolate Swirl Marble Bars
“Beach Bicycle Picnic”
Roasted Chicken and Sweet Cherry Croissant Sandwich
Minted Limeade (purchased, add mint and ice)
Chilled Blackberry Peach Soup
Fresh strawberries
Kettle Chips
Triple Chocolate Truffle Brownies
“Martha’s Vineyard Picnic”
Smoked Salmon
French Herbed Cream Cheese and Capers Crostini Cucumbers and Dill (Purchased)
French Herb Cream Cheese Crostini Brie
Honey (Utah)
Fresh Raspberry Crostini Tri-colored Tomato Salad with Fresh Basil ( purchased)
Fresh Spinach
Smoked Gouda
Mushroom Quiche
Assorted Fresh Fruit with Fresh Mint
Chiffonade Salted Pecan Chocolate Ganache
Tart Sparkling Pink Lemonade
Retro Red Cooler
Amazon $49.99
Williams Sonoma $60.00
IKEA:
Insulated Thermos, Red Storage Containers $1.99-$9.99
Target
Insulated Backpack Cooler $30.00
Peterboro Handmade Cooler Picnic Basket
$150.00 Online at: www.peterborobasket.com.
Utah’s The Grove Market and Deli
1906 Main Street
Salt Lake City
Brigham’s Brew on special at Harmon’s 2 for $2.22
Tagges Fruit
Stands Fresh Peaches www.taggesfruit.com
The Honey Jar
All Natural Raw Honey www.thehoneyjarhome.com.
RECIPES:
Chilled Blackberry Peach Soup
1 medium sized fresh peach, peeled and sliced
1 cup fresh blackberries
2-3 tbsp sugar
1 8oz container, vanilla bean greek yogurt
1 cup fresh orange juice
1/4 cup half and half
In a blender, pulse together peaches, blackberries and sugar.
Add yogurt and blend well. Add juice, blend and finish with half and half. Garnish with fresh berries and mint if desired.
Makes 3 cups
Roasted Chicken Sandwich:
2 1/2 – 3 cups roasted chicken shredded (about 2 cooked chicken breasts with lemon,black pepper and olive oil)
1/2 cup finely diced celery
1/4 cup finely diced Vidalia sweet onion
6-7 fresh sage leaves, minced
Zest from 1/2 an orange
1/4 cup mayonnaise
1/4 cup sour cream
Salt and fresh cracked pepper to taste
1 cup pitted and quartered fresh bing cherries
1-1 1/2 apricot jam
4-6 croissants toasted and split in half
Butter or other leaf lettuce (optional)
In a medium sized bowl, toss together chicken, celery, onion, sage leaves and orange zest. Set aside.
In a small bowl whisk together sour cream and mayonnaise. Add to the chickenmixture. Fold to combine.
In a small bowl, stir jam until smooth, stir in cherries.
To assemble:
Layer croissant with lettuce, chicken salad, and cherries. Serve immediately.
Makes 4-6 sandwiches
Sparkling Strawberry, Blueberry, Peach Compote:
4 ripe peaches, peeled, pitted, and sliced
1/2 cup strawberries rinsed and sliced
1/2 cup blueberries, rinsed and stems removed
12oz bottle of Blood Orange Italian soda or other favorite fruit soda
Fresh mint
Place strawberries, peaches and blueberries in a ziploc bag or shallow container. Pour sparkling soda over fruit to just cover. Refrigerate remaining soda. Place in freezer until ready to serve. 1-2 hours for slushy consistency.
To serve:
Divide frozen fruit between individual serving dishes. Pour chilled soda over the fruit, garnish with fresh mint and serve immediately.
Makes 4-6 servings
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