Picnic in the Park - KMOV.com

Picnic in the Park

Chilled Cantaloupe Soup

Servings: 8   

4 small    ripe cantaloupes -- peeled, seeded and chunked
6 oz  frozen orange juice concentrate, thawed
1 cup  honey
½ teaspoon   cinnamon -- up to 1 tsp to taste
1          cup    whipping cream
1/2       cup  Calvados or white wine (may substitute apple juice)
 Mint sprigs

Puree cantaloupe chunks in blender or food processor until smooth.  Pour into large bowl and stir in remaining ingredients except mint and mix well.  Chill thoroughly.  Serve in chilled stemmed martini glasses or soup bowl.  Garnish each serving with mint sprig and strawberry resting on side of glass. Optional: Sprinkle with cinnamon.  Can be served as a first course or as a dessert.


Blue Cheese & Pear Couscous Salad

Servings: 12

1 box  Original Plain couscous (Near East brand)
2 cups  diced fresh pear (with peel)
1 pkg  5 oz dried cherries
1-1/2 cups  toasted chopped pecans
½ cup  chopped green onions (white and green parts)
½ teaspoon salt
¼ teaspoon black pepper
1 jar (10.5 oz) Danish Blue Cheese cubes marinated in oil (Rosenberg Castello brand)
3 tablespoons fresh lemon juice
2  large  lemons, zested

Prepare couscous according to package directions. Use a fork to separate and fluff the couscous and place in large mixing bowl.  Add chopped pear, cherries, pecans, green onions, salt and pepper.  Toss well to combine.

Drain oil marinade from jar of blue cheese cubes into mixing bowl.  Reserve blue cheese cubes in jar.  Add lemon juice to oil marinade and whisk to make dressing.  Pour over couscous and mix well.  Add zest from 2 lemons to couscous and toss.  Refrigerate until chilled.

Before serving, add reserved blue cheese cubes from jar and toss to mix.  Serve chilled or at room temperature.

Smoked Salmon “Stickwiches” with Ginger-Lime Cilantro Butter

Servings: 8  

8  soft breadsticks, sliced horizontally
8 oz thinly sliced smoked salmon
Ginger-Lime Cilantro Butter
8 tablespoons   unsalted butter -- at room temperature
2 oz  cream cheese -- at room temperature
1 tablespoon  grated fresh ginger
1 tablespoon   fresh lime juice
3 tablespoons chopped fresh cilantro
¼ teaspoon   kosher salt -- add up to 1/2 t. to taste

Place all butter ingredients in processor and pulse just until ingredients
are combined -- about 30 seconds.

Spread generous amount of butter on both sides of sliced breadsticks. Place slices of smoked salmon on one side of breadstick atop the butter and close.

Other filling options: herbed cream cheese and olive or artichoke tapenade; roast beef with roasted red peppers and garlic mayonnaise; peanut butter and jelly.

 

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