Glorious Gourmet Picnic
Treat Foodie Friends to a Stylish Picnic Bursting with Summer Flavors
Written By Kim A. Fuqua
Photography By Suzanne Farmer
Food Styling BY Lori K. gregory
Zesty Shrimp
A simple starter that’s always a picnic or party favorite!
Servings: 8
Prep Time: 20 minutes
Cook Time: 2 minutes
36 large, fresh shrimp, peeled and deveined
ruffled leaf lettuce
1 lemon, cut into 8 wedges
Zesty Sauce:
1 cup chili sauce
⅓ cup horseradish sauce
1 teaspoon lemon juice
Cook shrimp in boiling water until pink, about 2 minutes. Transfer cooked shrimp
to an ice bath to prevent further cooking. Line an attractive bowl with ruffled
leaf lettuce. Pat shrimp dry with a paper towel and arrange around sides of
bowl. Garnish with lemon wedges around a small bowl of Zesty Sauce in the
middle.
Zesty Sauce: Blend all ingredients.
Tomato, Basil, and Brie Spread
Servings: 8
Prep Time: 15 minutes
Rest Time: 2 hours
4 ripe large tomatoes, cut into
½-inch cubes
½-inch cubes
1 pound Brie, rind removed, cut
into ½-inch cubes
into ½-inch cubes
1 cup fresh basil leaves, cut into strips
3 cloves garlic, minced
½ cup olive oil
1 teaspoon sea salt
½ teaspoon freshly ground pepper
1 loaf French bread
Combine all ingredients except bread and let sit for 2 hours at room
temperature. Serve with sliced French bread.
Mediterranean Shrimp
and Orzo Salad
This is one of those dishes that tastes even better the next day, so prepare and
refrigerate the day before serving for even richer flavors.
Servings: 8
Prep Time: 15 minutes
Cook Time: 35 minutes
¼ cup olive oil
12 scallions, thinly sliced
1 teaspoon saffron
2 cups raw orzo
4 cups chicken broth
1 pound medium shrimp, peeled
and deveined
and deveined
¼ pound salami, julienned
½ pound prosciutto, julienned
1 yellow pepper, julienned
1 red pepper, julienned
½ cup parsley, chopped
sea salt, to taste
freshly ground pepper, to taste
Heat oil in a heavy pot over medium heat. Add the scallions and sauté for 5 minutes or until wilted. Add the saffron and cook 2 minutes longer. Add
the orzo and stir, coating grains well with the oil. Pour in the chicken broth
and stir. Bring to a simmer, cover, and cook over low heat for 20 minutes or
until the orzo is done and the liquid has been absorbed. Let cool.
Strawberry, Peach, and Kiwi Tart
Servings: 8
Prep Time: 35 minutes
Chill Time: 1 hour
Cook Time: 15 minutes
2 8-ounce packages cream cheese,
softened, divided
softened, divided
½ cup butter
1¼ cups flour
¼ teaspoon salt
⅓ cup sugar
1 tablespoon lemon juice
½ pint whipped topping
2 cups fresh strawberries, sliced
2 kiwi fruit, peeled and sliced
3 fresh peaches, sliced
Combine 4 ounces of the cream cheese and the butter, mixing well until blended.
Add the flour and salt; mix well. Form into a ball and chill for one hour.
On a lightly floured surface, roll ball to form a 14” circle. Place in a 12” tart or pizza pan. Prick the bottom and sides with a fork. Bake at 425 degrees
for 12 to 15 minutes, or until golden brown.
Combine remaining cream cheese, sugar, and juice, mixing until well blended.
Fold in whipped topping. Spoon mixture into the crust. Arrange fruit slices in
circles, working toward the center—strawberries around the outside of the pan, then kiwi fruit slices, then peach
slices. Cut into slices and serve.
Meanwhile, bring 2 quarts of water to a boil. Add the shrimp and immediately
remove from heat. Cover and let stand for 2 minutes. Drain shrimp and reserve.
Transfer the orzo to a large bowl, and add the shrimp, salami, prosciutto, red
and yellow peppers, parsley, salt, and pepper. Toss thoroughly and serve at room
temperature.
Fruity Chicken Salad with Lemon-Tarragon Mayonnaise
Take plain old chicken salad to the next level with this gourmet version. While
this recipe does require a melon baller, a sturdy, round metal measuring spoon
will work in a pinch.
Servings: 8
Prep Time: 45 minutes
Cook Time: 25 minutes
Chill Time: 1 hour
3 pounds boneless, skinless chicken breasts
1 cup heavy cream
2 cups honeydew melon balls
2 cups cucumber balls
2 cups green grapes, halved
1 cup blanched, sliced almonds
1½ teaspoons black pepper
1 teaspoon salt
grated zest of 1 lemon
½ cup fresh dill, chopped
1 cup lemon tarragon mayonnaise
Lemon-Tarragon Mayonnaise
2 eggs
2 tablespoons tarragon vinegar
2½ tablespoons fresh lemon juice
2 tablespoons Dijon mustard
1½ cups olive oil
1 cup vegetable oil
2 teaspoons dried tarragon
1 teaspoon salt
pinch of white pepper
grated zest of 1 lemon
Preheat oven to 350 degrees. Arrange chicken in a single layer in a large baking
pan. Spread evenly with the cream and bake for 25 minutes. Make the
lemon-tarragon mayonnaise while the chicken cools completely. Remove the cooled chicken from the cream and shred
it into bite-size pieces. Combine with the rest of the ingredients and toss to
mix. Chill for one hour before serving.
Lemon-Tarragon Mayonnaise: Place the eggs, tarragon vinegar, lemon juice, and Dijon mustard in a food
processor and process for 15 seconds. With the machine running, add the oils in
a thin, steady stream. Remove to a bowl and stir in the tarragon, salt, pepper,
and lemon zest.
Raspberry Frappe
Oh so refreshing on a hot summer day.
Servings: 8
1 gallon raspberry sherbet
(or any sherbet of your choice)
(or any sherbet of your choice)
2 liter bottle of lemon-lime soda
fresh raspberries for garnish
straws
Place one scoop of sherbet in each cup and fill with soda. Garnish with a few
raspberries and a straw.
