A clear and sunny day in the 70s with a touch of a breeze. What better weather for a riverbank picnic? This event began our first year together when the food group first met my Italian Group. At this point, we've grown and added friends and family to the invite list. This year 26 of us lounged on the banks of the Delaware, enjoying the gorgeous weather, lots of good food and "conversazione molto raffinate."
The food was great!
Highlights include:
Kate's Fresh Poached Apricots and Blueberries
1 1/4 lb. apricots (cut in half)
2 C white wine (I used chardonnay)
1/2 C sugar
1 vanilla bean
2-3 fresh basil leaves
Heat the wine in a saucepan, stir in the sugar until it dissolves. Add the vanilla and apricots, cut side down. Simmer about 4 minutes (not too long or they
will get mushy). Remove the apricots and continue cooking the wine for about 10 minutes or until it starts to thicken just a bit. Pour the syrup over the
apricots and add the basil leaves.
I added blueberries as an afterthought and cooked them in the exact same way, only using a little less wine.
Kathy's Cooling Summer Watermelon
Watermelon
Fresh mint (sliced super fine, a chiffonade of mint)
A good block of Parmeggiano Reggiano
Fresh cracked pepper
Buy a good sized watermelon and keep in the refrigerator overnight. Cold, juicy watermelon makes this recipe a treat.
Slice your watermelon into 1/4 to 1/2 inch thin wedges
Sprinkle with a light covering of mint (very finely sliced)
Give a dusting of freshly cracked pepper
Top with a snowstorm of finely grated parmesan (use a micro plane)
The cool of the mint, the juice of the watermelon and the salty tange of the cheese are a great surprise!
Still to come -- Louise's Cole Slaw, Donna's Shrimp Salad and Erin's Pesto Pasta Salad. And, of course, with many thanks to Maureen for the iced cooler filled with champagne!
