Volume 8, Issue 096 - May 16, 2005

Hello Recipe Club,

We all have fond memories of picnics under cloudless skies, munching on white bread sandwiches and laughing with our friends and families. There's something about remembering those impromptu gatherings that puts a smile on our faces. But it seems that this pleasant pastime has become a lost art.

Russell Cronkhite has made it his mission to bring the joy of picnicking back into the mainstream through his gorgeous new book, A RETURN TO FAMILY PICNICS, a companion to his best-selling book A Return to Sunday Dinner. In PICNICS, Cronkhite provides 22 complete menus for both themed picnics and spur-of-the-moment gatherings. Groupings like On a Bicycle Built for Two, A Day in the Park, In the Garden, A Farmstand Summer Picnic, Under the Harvest Moon, At the Seashore, Tailgate Traditions, and A Splendid Sunday Picnic will appeal to people of all ages and backgrounds.

Here is today's menu from Russell Cronkhite.

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Golden Garden Gazpacho

Chilled soups are easy to prepare and great for taking along on picnics. This refreshing variation on a summer classic uses flavorful and meaty yellow tomatoes instead of the more familiar red ones. The addition of sliced green onions, sweet corn and summer squash provides a crunchy, garden-fresh texture. If you like, garnish the soup with lobster medallions, lump crab or shrimp.

Makes 6 servings

Ingredients:

1/4 cup extra virgin olive oil
4 whole cloves garlic
1 medium onion, diced
2 cups peeled, seeded and diced yellow tomatoes
2 yellow bell peppers, roasted, peeled and diced
1 cup cooked corn kernels (from about 2 ears)
1 cup peeled, seeded and diced cucumber
1/4 cup sliced green onions
1 cup sliced baby summer squash
1 tablespoon fresh chopped basil
salt and pepper to taste

Preparation:

Make the Gazpacho:

First, heat the olive oil in a heavy skillet over medium-high heat. Add the cloves of garlic and sauté until they begin to brown, 3 to 4 minutes. Add in the onion and cook until the garlic and onion are evenly browned and the natural sugars are beginning to caramelize, 2 to 3 minutes more. Add the tomatoes and bell peppers; sauté for 2 minutes more. Remove the skillet from heat and cool to room temperature.

Second, transfer the cooled mixture to the bowl of a food processor fitted with a metal blade and pulse just enough to blend (it should be somewhat chunky).

Third, combine the corn, cucumber, green onions, squash and basil in a stainless bowl. Toss together, pour in the puréed soup and season with salt and pepper to taste. Cover and chill for at least 4 hours and up to 24 hours.

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Grilled Marinated Game Hens

Roasting or grilling these game hens a day or two in advance will add to the wonderful flavor. For small children, a quarter of a bird is a perfect portion, easy to pick up and eat with little fingers.

Makes 4 servings

Ingredients:

Marinade:

1/4 cup freshly squeezed orange juice
1/4 cup olive oil
4 teaspoons Dijon mustard
4 cloves garlic, minced
1 teaspoon crushed fennel seeds
2 teaspoons fresh chopped mint
2 teaspoons fresh chopped oregano
2 teaspoons crushed red pepper
1 tablespoon orange zest

Game Hens:

2 Cornish game hens
coarse salt for seasoning

Preparation:

Make the Marinade:

Combine the orange juice, olive oil and mustard in a small bowl; whisk in the garlic, fennel, mint, oregano, red pepper and orange zest.

Prepare the Game Hens:

First, remove the giblets from the hens and discard. Rinse the game hens under cold running water, inside and out and pat dry thoroughly with paper towels. Remove the backbones and cut into halves. Rub the marinade all over the hens, and then transfer to resealable plastic bags. Press the air out of the bags and seal tightly. Refrigerate for 8 to 24 hours.

Second, remove the hens from the bags and season with coarse salt. Grill directly over high heat, skin side down, until nicely browned, 5 to 7 minutes. Turn the hens over and move to indirect medium heat; continue grilling for 30 to 40 minutes. The chicken is done when an instant-read thermometer registers 160 degrees F or when the juices flow clear when a knife is inserted into the thickest part of the thigh or breast.

Note: If you prefer to roast the game hens in the oven, place the halves skin side up on a baking sheet; roast for 35 to 45 minutes at 375 degrees F.

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Sunflower Couscous Salad

Couscous makes a wonderful, easy-to-prepare salad. The toasted sunflower seeds and raisins in this salad add great texture and contrast beautifully with the summer greens and marinated game hens.

Makes 4 servings

Ingredients:

1 cup dry couscous
1 1/2 cups chicken broth
1 teaspoon ground cumin
1/4 cup dark raisins
1/2 cup toasted sunflower seeds
1 tablespoon fresh chopped mint
1 tablespoon fresh chopped parsley
2 tablespoons fresh lemon juice
2 tablespoons extra virgin olive oil

Preparation:

Prepare the salad:

First, pour the couscous into a medium bowl. Combine the chicken broth with the cumin and bring to a low simmer; pour over the couscous. Toss together lightly with a fork and allow to rest at room temperature for about 20 minutes.

Second, stir in the raisins, sunflower seeds, mint and parsley, then fold in the lemon juice and olive oil.

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Sun-Ripened Summer Stone Fruit Parfaits

Sun-ripened stone fruits such as cherries, apricots, peaches, plums and nectarines are a welcome summer dessert in themselves, right off the tree - sometimes "simple" is best. But this elegant treat with its blend of flowery honey, vanilla bean and fresh yogurt curd is surprisingly simple to prepare - and easy to pack!

Makes 4 servings

Ingredients:

Purée:

1 cup pitted sweet cherries
1 cup chopped plums
1/4 cup mild honey (lavender is wonderful)
1 cup plum wine or cherry cider
1 vanilla bean

Yogurt Curd:

1 quart plain whole-milk yogurt
reserved vanilla bean
5 tablespoons granulated sugar

Stone Fruit:

1 cup pitted, halved sweet cherries
1 cup quartered apricots
1 cup quartered plums
1 cup sliced peaches

Preparation:

Prepare the Purée:

First, combine the cherries, plums, honey, plum wine or cherry cider and vanilla bean in a medium saucepan; bring to a boil over medium heat. Boil the mixture, stirring constantly, until the honey is dissolved, about 3 minutes. Reduce the heat to low and simmer for 20 to 25 minutes.

Second, remove the mixture from heat, extract the vanilla bean and set aside. Pass the fruit through a fine sieve, pressing firmly with a rubber spatula to extract all the juices. Discard the skins that remain in the sieve and allow the purée to come to room temperature.

Make the Yogurt Curd:

First, line a fine strainer with a double layer of paper towels or cheesecloth and place the strainer in a bowl; pour the yogurt into the strainer and let it rest at room temperature for 4 hours. During this time, the watery whey will drain into the bowl, leaving behind a thick, creamy curd.

Second, after 4 hours, transfer the curd to a mixing bowl. Split the reserved vanilla bean lengthwise and scrape the tiny seeds into the curd. Whisk in the sugar; then cover tightly with plastic wrap and refrigerate until ready to serve.

Macerate the Stone Fruit:

Toss the fruit in the prepared purée and refrigerate for 4 hours.

Assemble the Parfaits:

Spoon half of the macerated fruit into the bottom of four parfait glasses. Evenly divide the yogurt curd between the parfaits, then spoon the remaining fruit over the yogurt. If desired, garnish with freshly whipped cream and homemade sugar cookies.