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A Summer-in-the-Park Picnic
May 18, 2008
Lynne Rossetto Kasper created this diverse and delectable menu that's perfect for toting to outdoor concerts, afternoons at the lake or evenings by the river.
Roasted Chicken with Georgian Spice Rub
Darra Goldstein, in her book The Georgian Feast: The Vibrant Culture and Savory Food of the Republic of Georgia, tells how suckling pig is rubbed with a blend of soaked black and red pepper pounded with garlic, coriander and summer savory. When she mentioned it was also excellent on roast chicken, we gave it a try. Get the full recipe.
Summer Saffron Rice Salad
Fresh summer greens and herbs dot rice the color of a sunset. Years ago, a Spanish friend used to bring this salad to our picnics at "Shakespeare in the Park" in New York City. It's just as good at your city park. Do hours ahead and serve close to room temperature. Get the full recipe.
Strawberries in Raspberry Sauce with Thick Crème Fraîche
I have no idea if this dish comes from France, but it certainly seems French. Just take the best-tasting berries you can find and serve them with homemade crème fraîche, which in France is naturally soured cream that is thick and lush. Get the full recipe.
Sweet Avocado-Green Chili Ice Cream
Sam Arnold, creator of The Fort Restaurant in Morrison, Colorado, and western food historian, introduced me to this idea. This is my improvisation on his dessert. Get the full recipe.
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