I am back! Sorry I have been M.I.A. the past few weeks – I just got married and was out of the country for a bit, but I am back and ready to send you my love with fun blog posts and (hopefully) fun ideas! Now that the sun is out, and the excitement of Memorial Day is approaching, why not have a picnic? I live in New York City with one of the most beautiful parks – Central Park! My goal is to have a family picnic with my new nieces this weekend! Here are two fun recipes you can enjoy with your family too – lunch and dessert! Yum!
My savory scones recipe features sun-dried tomatoes and mozzarella. And this portable dish, complete with do-ahead and packing tips, makes a great addition to your picnic menu.
- 2 cups flour
- 1/2 cup fine cornmeal
- 1 tablespoon baking powder
- 1 teaspoon basil
- 1/2 teaspoon oregano
- 1/4 teaspoon salt
- 1/2 cup (1 stick) cold butter, cut into small pieces
- 1/2 cup diced sun-dried tomatoes
- 1 cup (4 ounces) shredded mozzarella
- 1/3 cup finely chopped pepperoni (optional)
- 2 large eggs
- 3/4 cup buttermilk
Fun To-Go Tip: Take smaller scones to a gathering. Use a 3-inch-round biscuit cutter to make 12 smaller scones, and reduce the baking time to 10 to 15 minutes. The scones should be cooled before packing.
- Heat the oven to 375 degrees. Coat a baking sheet with cooking spray or line it with parchment paper. In a large bowl, mix the flour, cornmeal, baking powder, basil, oregano, and salt. Cut in the butter with a pastry blender or two knives, until the mixture resembles coarse crumbs.
- Place the diced sun-dried tomatoes in a medium-size bowl and cover them with boiling water. Let them stand for 30 seconds, then drain the water and stir in the cheese and pepperoni (if using).
- In a small bowl, whisk together the eggs and the buttermilk, then add them and the tomato mixture to the dry ingredients. Stir until the mixture forms a sticky dough.
- Turn out the dough onto a lightly floured surface. Gently knead the dough until it holds together, about five times. Divide the dough in half and pat each half into a 1-inch-thick disk. Slice each disk into four wedges.
- Place the wedges on a lightly greased baking sheet about 1 inch apart. Bake them until golden brown, about 15 to 20 minutes. Serve the scones warm or at room temperature. Makes 8 scones.
Per serving (1 scone):
Calories 340 ● Total Fat 17 g (27% DV) ● Saturated Fat 10 g (49% DV) ● Cholesterol 95 mg (32% DV) ● Sodium 525 mg (22% DV) ● Total Carbohydrate 37 g (12% DV) ● Fiber 1 g (6% DV) ● Sugars 3 g ●
Protein 11 g (22% DV)
Frozen Watermelon Dessert
When is a watermelon not a watermelon? When it’s a refreshing frozen confection combining tangy raspberry sorbet, sweet honeydew, and chocolaty chips.
- 1 honeydew
- Raspberry sorbet
- Chocolate chips
Note: make sure to make freeze packs in your cooler for your picnic so that your watermelon dessert doesn’t melt.
- Halve the honeydew, discard the seeds, and chill it overnight in the fridge.
- The next day, put the halves in the freezer for 15 minutes, pull them out, and pack them with sorbet, gently evening off the top.
- Using a chilled knife, slice each half into halves again (make sure the melon is sorbet side up).
- Finally, insert a row of chocolate chip seeds and serve immediately.
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PLAYWEAR AT www.letop-usa.com
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