Volume 8, Issue 099 - May 19, 2005

Hello Recipe Club,

Russell Cronkhite is an accomplished chef, pastry chef and baker. In 1988 he began a twelve-year "tour of duty" as executive chef of Blair House, the President's guest house, and has cooked for three U.S. Presidents and nearly every major world leader. His work has appeared in Art Culinaire, Bon Appétit, The Washington Post and Weber's Big Book of Grilling. To learn more about Russell Cronkhite and A RETURN TO FAMILY PICNICS, visit www.ReturntotheTable.com.

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Chilled Cantaloupe Soup

This thirst-quenching soup is the perfect starter for any summer luncheon or Sunday brunch, especially when garnished with a dollop of yogurt or sour cream. I like to serve it in festive stemmed glasses.

Makes 8 servings

Ingredients:

1/4 cup granulated sugar
2 tablespoons honey
1 tablespoon lime juice
1 cup water
4 cups peeled, seeded and diced cantaloupe

Preparation:

First, combine the sugar, honey, lime juice and water in a small saucepan. Bring to a simmer over medium heat, stirring constantly so that the sugar dissolves. Remove the pan from heat and let stand until the liquid has cooled to room temperature.

Second, place the cantaloupe chunks in a stainless mixing bowl and pour the cooled syrup over. Allow the mixture to stand 20 minutes, during which time the melon will be infused with the flavors of honey and lime.

Third, pour the cantaloupe chunks and syrup into the bowl of a food processor fitted with a metal blade and pulse until the mixture is puréed, about 30 seconds. Transfer the soup to a well-sealed container and refrigerate until ready to serve.

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Grilled Chicken with Avocado and Jicama Salad Wrap

Wrap sandwiches are popular because they're delicious and easy to eat. Chicken salad is always a favorite, and this variation has it all. Delicate baby spinach and crunchy jicama and green onions perfectly balance the buttery avocado and tangy mustard dressing.

Makes 2 servings

Ingredients:

Ginger-Lime Chicken:

1/4 cup Major Grey's chutney
1 teaspoon minced garlic
2 teaspoons grated fresh ginger
1 teaspoon minced jalapeño pepper
2 teaspoons fresh lime juice
1 tablespoon Dijon mustard
pinch allspice
pinch cumin
salt to taste
8 ounces precooked chicken strips

Filling Components:

1/2 cup shredded baby carrots
1 cup julienned jicama
1/4 cup julienned red bell pepper
1/4 cup chopped scallions
1 ripe avocado
1 lime, halved
pinch coarse salt
1/4 cup light cream cheese
1 tablespoon fresh snipped chives
2 large tortillas or herbed wraps
1 cup fresh spinach leaves

Preparation:

Prepare the Ginger-Lime Chicken:

Combine the chutney, garlic, ginger, jalapeño, lime juice and mustard in a blender; pulse until blended. Add in a pinch each of allspice and cumin and season to taste with salt. Toss thoroughly with the chicken strips and set aside for 15 minutes, to allow the flavors to absorb.

Prepare the Filling Components:

First, combine the carrots, jicama, bell pepper and scallions in a large bowl, toss with the ginger-lime chicken strips.

Second, slice the avocado in half with a sharp paring knife and remove the pit. Use a large kitchen spoon to scoop the avocado flesh from its skin and slice into a small bowl. Juice the lime halves over the avocado slices; season with a pinch of coarse salt. Set aside.

Third, thoroughly blend the cream cheese with the chives. Set aside.

Assemble the Wraps:

First, heat the wraps for about 20 seconds in the microwave.

Second, divide the cream cheese mixture evenly between the wraps and spread thinly - this will keep the wraps from getting soggy. Layer with the spinach, followed by the avocado slices. Spoon the chicken salad mixture evenly across the middle of each wrap. Fold the ends in by about 1 inch and then roll tightly into a cylinder. Enclose in waxed paper, followed by plastic. Refrigerate.

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Orzo Salad

Orzo is a rice-shaped pasta found in many Greek dishes. It is a basis for truly delicious salads that are easy to assemble and easy to pack along on picnics. Orzo is particularly tasty tossed with fresh ingredients like olives and tomatoes.

Makes 2 servings

Ingredients:

1 cup dry orzo
2 tablespoons olive oil
1 teaspoon red wine vinegar
1/2 cup sliced green olives
1/4 cup thinly sliced onion
1/2 cup grape tomatoes
1 teaspoon minced garlic
1 tablespoon fresh chopped flat-leaf parsley
salt and pepper to taste

Preparation:

First, cook the orzo according to package directions in boiling salted water. Drain and rinse well under cold water, then drain again.

Second, toss the cooked orzo with the olive oil and vinegar in a medium bowl.

Third, fold in the olives, onion, tomatoes, garlic and parsley. Season to taste with salt and pepper.

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Apricot-Almond Crumbles

Fruit crisps or crumbles are some of the simplest desserts to prepare, rich as they are in unadorned natural fruit flavors. Individual crumbles are also convenient for packing along on a picnic - especially when you need to pack smart. Fresh apricots are delicious in any dessert, and this one is sure to be a welcome surprise!

Makes 2 servings

Ingredients:

1/2 cup apricot preserves
4 fresh apricots, pitted and sliced
2 tablespoons all-purpose flour
1/4 cup crunch almond granola
2 tablespoons packed light brown sugar
pinch cinnamon
2 tablespoons unsalted butter

Preparation:

Adjust the baking rack to the center of the oven and preheat to 375 degrees F. Lightly butter two 1-cup custard cups or ramekins, sprinkle the bottom of each with a little brown sugar.

Make the Crumbles:

First, stir together the apricot preserves and sliced apricots, divide the mixture evenly between the two cups.

Second, combine the flour, granola, brown sugar and cinnamon in a medium bowl. Cut in the butter using a pastry blender until the mixture is coarsely crumbled and then divide evenly between the cups.

Third, bake the crumbles until the filling is bubbling, 25 to 30 minutes. Cool to room temperature, then cover tightly with plastic wrap. These can be held at room temperature for a day or refrigerated for up to 3 days.