Friday, June 1, 2018

Picnic Favorites!

When it comes to picnics...
(or actually, any dining experience)

I'm all about the sides.

Side dishes for me are what 
makes or breaks almost any meal...

Great sides = happiness

If I'm really honest, those sides (and ahem...the desserts too) are
the stars of the show.



With summer knocking on our door this week and the start
of June being today!!  ...
... I'm sharing two sensational summertime side-dishes.
Let me introduce you to one
of my favorite summertime friends:


Lemon-Rosemary Potato Salad.

(She's light and refreshing...like everyone's old friend --regular 
potato salad...but this Lemon-Rosemary gal...
she brightens up the meal with the fresh herbs and lemon)


and for dessert... her BFF: 

 Cherry Sugar Cookie Cobbler...
(Sweet but not too sweet and the sugar cookie crust...it's like two
desserts in one)

Dinner is served... 

 (well, at least the sides are served and they are a sure thing...) 
You're on your own as far as the main dish goes...
but if I'm coming to dinner, you won't need one... just the sides please.

Here are the recipes:   



In the summer... I'm a lazy-cook...so using new potatoes

 or red-skinned potatoes is the perfect 
way to skip a step...with these --no peeling is necessary!!





Summer Lemon-Rosemary Potato Salad

Blue Ribbon Kitchen: Karri Perry
4 lbs. diced new potatoes- cooked until tender
1 cup mayonnaise (Duke’s)
1 tsp. Dijon mustard
1 tsp. salt
1 tsp. coriander-ground
½ tsp. celery seed
2 tsp. finely chopped fresh rosemary
2Tbs fresh lemon juice
1 tsp. lemon zest
½ cup chopped celery
¼ cup sliced radishes
Black pepper to taste
Dice potatoes, boil until tender, drain and cool.
Finely slice the celery and radishes- set aside.
Mix together the mayonnaise, salt, spices, zest, rosemary and lemon juice.
In a large bowl, add the cooled, diced potatoes, sliced celery and radishes.  Add the mayonnaise mixture, gently stir and fold to coat the potatoes.
Cover and refrigerate for 3 hours, before serving.



And for dessert:




Cherry Sugar Cookie Cobbler
Blue Ribbon Kitchen: Karri Perry

Filling:

4-5 cups mixed cherries (frozen mixed Michigan blend: Costco)
¾ cup-1 cup granulated sugar(for a tart cobbler use ¾ cup sugar, for a sweeter cobbler use 1 cup of sugar)
1 Tbs thickener (arrowroot or cornstarch)
1/8  tsp almond extract

Sugar Cookie Topping

1 ½ cup all purpose flour
¾ cup granulated sugar
½ tsp baking powder
½ tsp salt
1 stick (8 TBS) melted unsalted butter
1 large egg
1 tsp vanilla extract
1 tsp lemon zest
2 Tablespoons + ½ tsp cinnamon mixed together for topping

Directions:
Preheat oven to 375 degrees

Mix sugar, thickener and almond extract together and pour over frozen cherries.

Place cherry mixture into a large cast iron skillet or large casserole dish. Set-aside.

In a medium bowl, mix together the flour, sugar, salt, baking powder, and zest.  Add the melted butter, vanilla extract and egg.  Mix until it forms a thick batter.

Drop spoonfuls of the sugar cookie mixture onto the cherries, covering the surface evenly.  Sprinkle the cookie dough topping with the cinnamon/sugar mixture.

Bake in a 375 degree oven for 40-45 minutes or until the cookie topping is golden and the cherries are bubbling throughout.

Serve warm with a scoop of vanilla ice cream.

These are my favorite cherries...I get this blend from Costco...in the frozen foods.
Be smarter than me:  The bag has a built-in resealable
 top for easy portioning... I ALWAYS cut 
the bag open witch scissors before I remember  the special opening......oops.








The only thing left to do... is sit back and enjoy the start of summer!!


Here are some fun behind the scenes photos from today's Fox19 visit.









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