A picnic menu for 6 to 8 people
Chilled Cucumber Dill Soup 4 cucumbers, about 2 1/2 pounds (reserve 8 slices for garnish) 4 scallions, chopped 1/3 cup fresh dill, finely minced (reserve 8 small sprigs for garnish) 1 quart buttermilk 1 pint plain low-fat yogurt 1/2 soft chicken bouillon cube (dissolved in 2 tablespoons hot water) 1 teaspoon salt 1 or 2 grinds fresh white pepper 1 teaspoon lemon juice Peel, quarter, and seed cucumbers. Process in blender or food processor with scallions. Chill until ready to serve. Red Bliss Potato Salad With Dijon Mustard 5 pounds Red Bliss potatoes, well scrubbed 2 red onions, about 1/2 pound 1 cup loosely packed Italian parsley leaves, finely chopped 1/4 cup Dijon mustard 1/4 cup vinegar 1/2 cup olive oil 1 clove garlic, peeled and crushed (skewer with toothpick for retrieval) 1 teaspoon salt Freshly ground pepper
Immerse scrubbed potatoes in cold water to cover by at least 2 inches. Heat to boiling.
Reduce heat and simmer partially covered 15 to 20 minutes or until tender but not too soft.
Drain potatoes and rinse with cold water. Cool completely. Cut in half and then in 1/4 inch-slices.
Combine remaining ingredients and let stand until ready to serve. Remove garlic, toss with potatoes, and serve. City Chicken 3 pounds boneless veal shoulder, trimmed of excess fat and cut into 1-inch cubes 3 pounds boneless pork roast, as above Flour for dredging 1 egg 3 tablespoon water 1 tablespoon oil Salt and pepper Bread crumbs 6 ounces lard 6 ounces unsalted sweet butter 48 6-inch skewers, wood or bamboo
Alternate pieces of veal and pork on skewers. Sprinkle lightly with flour. (Do not stack skewers.) Combine egg, oil, water, and salt and pepper to taste. Beat lightly with fork.
Brush egg mixture onto floured, skewered meat. Roll skewers in bread crumbs, pressing crumbs lightly to coat; repeat for all skewers.
In skillet, brown skewers lightly in combination of 3 ounces lard and 3 ounces butter, adding more lard and butter as needed; do not crowd.
Arrange skewers in one level on large baking pan. Bake in 375 degree F. oven for 15 minutes, then lower to 350 degrees for 15 minutes or until done. Bake in two batches if necessary. Sliced Tomatoes With Basil 4 medium to large ripe tomatoes 1 bunch basil leaves, sliced into julienne 2 tablespoons vinegar 4 tablespoons olive oil Salt and freshly ground pepper to taste
At the last minute, slice tomatoes, sprinkle with basil, and drizzle with vinaigrette (vinegar, olive oil, and salt and freshly ground pepper). Ricky's Favorite Plum Pie Pastry 1 1/2 cups flour Pinch salt 9 tablespoons unsalted butter 4 to 5 tablespoons ice water
Blend butter into flour and salt mixture with fingers until mixture resembles coarse cornmeal. Fluff in water with fingers, tablespoon by tablespoon, until dough begins to hold together when pressed by fingers.
Gather into small ball; with heel of hand, press out dough onto countertop. Round into ball; repeat. Flatten into 1-inch-thick cake and refrigerate 15 minutes. Divide into two unequal parts. Roll larger to fit a 9-inch buttered pie plate. Roll and cut remainder into lattice. Filling 1 dozen Santa Rosa or other red plums, pitted and quartered 1 tablespoon lemon juice 1 cup sugar (depending on tartness of plums) 3 tablespoons tapioca Scrape of fresh nutmeg, about 1/8 teaspoon 1 teaspoon cinnamon 2 tablespoons butter Sugar for sprinkling
Combine plums, lemon juice, sugar, tapioca, nutmeg, and cinnamon. Let stand 15 minutes or until tapioca begins to soften. Pour plums into pastry-lined pan and dot with 2 tablespoons butter. Make lattice top and shape edge. Sprinkle lattice with 2 to 3 additional tablespoons sugar.
Bake at 375 degrees F. 45 minutes to 1 hour, or until crust is golden and juices thick and bubbly. Serve with whipped cream. Minted Lemonade With Strawberry Ice Cubes Juice of 1 dozen lemons, about 2 1/3 cups, strained 2 cups sugar, or to taste 1/2 gallon spring water 1 pint strawberries 1 bunch mint
Combine strained lemon juice, sugar, spring water, and 4 sprigs crushed mint leaves; chill.
Slice strawberries in half, putting half a berry in each ice cube tray section; pour spring water or lemonade over berries and freeze. To serve, pour lemonade over berry ice cubes with sprig of mint.