Picnic with barbecued chicken and strawberries

Chicken cooks perfectly on the grill, provided that you remember to raise the grill from its usual height to about 6 to 8 inches because chicken takes longer to cook. Halve or quarter the chickens, and if you like, marinate them for a few hours, or overnight. Here is one marinade suggestion: Beat 2 tablespoons of mustard into 1 cup olive oil, and add 2 cloves pressed garlic, 1/4 cayenne pepper, salt to taste, 4 tablespoons wine vinegar, 1 teaspoon dried thyme, and 1 crumbled bay leaf. Grilling time will be about 1 to 1 1/2 hours.

If you like peaches, enjoy them in a sauce over ice cream. Crush four medium- sized peaches, peeled and cut in chunks. Place in 1- quart saucepan. Add 1/2 cup each sugar and orange juice. Bring to a boil, stirring constantly; reduce heat. Simmer, uncovered, about 15 minutes, or until slightly thickened. Cool slightly. Stir in two teaspoons fresh lemon juice and one teaspoon vanilla extract. Serve warm or cold. Yield: 2 cups.

For an impressive presentation, prepare chocolate covered strawberries. For all their elegance, the execution is quite simple. Berries should be ripe but firm. Wash carefully, dry, and leave the hulls on. Break 4 ounces of your favorite kind of chocolate in a pan over boiling water. Allow the chocolate to melt, but no become very hot. Hold the berry by the hull and swirl it in the melted chocolate, covering about 3/4 of the berry. Place on waxed paper. Place on a serving dish or candy bowl and hide in th e refrigerator if you are planning to serve to guests later.

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