The Perfect Summer Meal

I don’t know about you all, but when I have the opportunity to go on a picnic with my family there is nothing that makes me happier. I'm serious! All I asked for from Biz for our 1st anniversary was for him to take me on a romantic picnic, and he succeeded with flying colors. {I was 9 months pregnant with Big Squish at the time, so since I couldn't drink champagne he found sparkling cider - cuuuuute}. Sitting outside on a huge blanket under a big old oak tree {with lots of branches for lots of SHADE}, sipping on homemade lemonade, and really taking the time to enjoy a fresh lunch or dinner...I will be hard pressed to find something that warms my heart more than that. Here is one of my favorite picnics to throw together, inspired by Williams-Sonoma recipes, as always. The ice cream needs to be made in advance though. {Worth it people - trust me!}

Fresh Honey Lemonade

Ingredients:

• 1/3 to 1/2 cup honey
• 1 1/2 cups steaming hot water
• 1 cup fresh lemon juice
• Ice cubes for serving

Directions:

In a heatproof 1-quart pitcher or bowl, combine the honey and hot water and stir until the honey is dissolved. Stir in the lemon juice. Let cool for at least 10 minutes or cover and refrigerate until ready to serve. Pour into ice-filled glasses.

Stuffed Summer Sandwich

Ingredients:

• 2 large red bell peppers
• 1 round loaf sourdough or coarse country bread
• 1 can pitted black olives, drained
• 1 garlic clove
• 2 Tbs. olive oil
• 1/2 lb. thinly sliced baked ham or prosciutto
• 1 large ripe tomato, thinly sliced
• 1 cup packed fresh basil leaves or 4 to 6 leaves
  of red-leaf lettuce

Directions:

Preheat a broiler.

Cut the bell peppers into quarters and remove the stems, seeds and ribs. Place the quarters, cut sides down, on a baking sheet and broil about 4 inches below the heat until the skins blacken and blister. Transfer to a paper bag and seal; let steam until cool enough to handle. Peel off and discard the skins. Set the peppers aside.

Place the bread on a cutting board and, using the tip of a serrated knife, cut a large circle in the top about 1/2 inch deep and 1 inch from the edge. Pull out the circle of crust; remove all of the bread attached to it to make a lid. Pull out all of the bread from the interior of the loaf, leaving a shell 1/2 inch thick. Set the bread shell and lid aside. (Reserve the pulled-out bread for another use.)

In a blender or food processor, combine the olives, garlic and olive oil and process until fairly smooth. Using a rubber spatula, spread the olive paste around the inside of the bread shell and on the underside of the bread lid. (Alternatively, mince the olives and garlic, place in a small bowl and stir in the olive oil to make a coarse paste. Spread the olive paste on the bottom of the bread shell.) Line the bread shell with half of the ham. Top with half of the roasted pepper quarters, then half of the tomato slices and a few basil leaves. Use just enough to cover the filling without overlapping too much. Repeat the layers, ending with basil. Replace the bread lid and press down lightly to compact the layers. Cut into wedges and serve. Serves 6.

If you prefer a vegetarian version of this portable sandwich, replace the ham with sliced mozzarella, Monterey jack cheese or grilled eggplant. The loaf can be covered in plastic wrap, refrigerated overnight and sliced just before serving.

Grilled Summer Vegetable Salad (this can make a great main course salad as well)

Ingredients:

• 1 large or 2 small eggplant, cut lengthwise into
  thick slices
• 3 yellow summer squash, such as crookneck or
  yellow zucchini, cut lengthwise into thick slices
• 1/4 cup plus 3 Tbs. olive oil
• Salt, to taste, plus 1/4 tsp.
• Freshly ground pepper, to taste
• 1/2 tsp. dried oregano
• 1 Tbs. balsamic vinegar
• 1 tsp. Dijon mustard
• 4 tomatoes, cored and quartered
• 3 oz. mixed baby greens
• 2/3 cup fresh goat cheese, crumbled

Directions:

Grill the vegetables
Prepare a gas or charcoal grill for direct grilling over high heat. Alternatively, preheat a broiler.

Place the eggplant and squash slices in a shallow dish and brush both sides with the 3 Tbs. olive oil. Season with salt and pepper and the oregano. Place the slices on the grill rack and cook, turning once, until tender and golden, 2 to 3 minutes. Or, arrange the slices on a rimmed baking sheet and place in the broiler. Cook, turning once, 2 to 3 minutes per side.

Make the vinaigrette
In a large bowl, whisk together the vinegar, mustard, the 1/4 tsp. salt and a pinch of pepper. Gradually whisk in the 1/4 cup oil until smooth.

Assemble the salad
Cut the grilled vegetables into bite-size pieces and add to the vinaigrette. Add the tomatoes and greens. Toss to coat well, sprinkle with the cheese and serve. Serves 4.

Summer Strawberry Ice Cream

Why is ice cream so soft if it is frozen? Liquids usually turn hard as ice when frozen, but ice cream stays smooth and soft. The secret lies in constantly stirring the cream as it freezes. When a dense liquid like cream freezes, ice crystals form and grow in it. But if the crystals are constantly disturbed, they stay small and separate and the liquid doesnt solidify into a rock-solid hard block of ice.

Ingredients:

• 2 baskets fresh strawberries (4 cups)
• 2 cups sour cream (not reduced fat)
• 1 cup heavy cream
• 1 cup sugar
• 1 teaspoon vanilla extract
• 1 pinch of salt
• Ice and rock salt if needed for the ice cream
  maker

Directions:

Before you start
Be sure an adult is nearby to help. {I always mess this part up}

Read the instructions for your ice cream maker so you will know how it works.

If your ice cream maker has a canister that needs to be frozen, put it in the freezer to chill for at least 8 hours before you plan to make the ice cream.

Prepare the berries
Put the strawberries on a cutting board. Using a paring knife, cut a thick slice from the top of each berry to remove the green stem. Using the knife, cut the berries into small pieces.

Blend the ingredients
In a blender, combine the strawberries, sour cream, heavy cream, sugar, vanilla and salt. (The salt helps intensify the berry flavor.) Cover the blender with the lid and hold the lid down while you blend on high speed until the mixture is smooth. You may need to stop the blender from time to time and scrape down the sides with a rubber spatula to get everything evenly blended

Get ready to freeze
Pour the berry mixture into the chilled canister of your ice cream maker. Use the spatula to scrape out every last bit. Attach the hand crank if your machine has one. Fill the bucket with ice and sprinkle with rock salt if your ice cream maker needs it.

Freeze the ice cream
Freeze the berry mixture according to the manufacturers instructions. Some ice cream makers require you to crank the handle of the machine the entire time, while other machines do all the work for you.

Ripen the ice cream
Using the rubber spatula, scoop the ice cream into a freezerproof storage container with a lid and place it in the freezer to get firm (or ripen) for 4 hours. (The ice cream can be eaten before this, but ripening it will give it a better texture and keep it from melting too quickly in your bowl.)

Scoop and serve
The ice cream is ready when it is firm and scoopable but not overly soft.

Dip an ice cream scoop into hot water and warm briefly. Pull the scoop across the ice cream to form a ball. Release the ball into a bowl, repeat to add more balls, if you like, and serve immediately. Makes 1 quart.

Happy picnicking! xoxo

Is it just me or is picnicking the oddest looking word ever?

Images courtesy of Dr. Lill and Williams-Sonoma.