Guys, this is what I've written down for this Sunday's picnic, my place, waterside, from nibbles down to dessert (all ingredients from goodeggs.com coop - check it out!):
- Assorted spiced nuts
- Vermont blueberries
- Fennel and purslane lobster salad
- Heirloom tomatoes and leaf lettuce salad
- Roasted shishito and squash quiche
- Red bell peppers and chioggia beets udon
- Fried halloumi cheese on yogurt topped with pomegranate seeds
- Peach cobbler (a Portland, Ore. recipe); and,
- Cold fresh fruits: watermelon and honeydew
Agreeable? I know what's missing.
Drinks. I was actually planning to make
daiquiris of the fresh fruits, as starters, blending the watermelon and honeydew with sorghum rum and a complex simple syrup infused with grapefruit and ginger - and depending on the weather and wind riverside, of course a paper straw umbrella will be provided in the glass. But the menu, I think, also calls for wine tannins with a versatile chemistry, say, a pinot noir, for the savory quiche and sweet heat and pickle of the udon. The lobster will definitely go well with the vestiges of the daiquiri. I guess I'm officially omitting the fresh fruits as dessert. And, yes, there's slow-drip coffee or fresh tarragon herb tea for the peach pie
.
Looking forward to toast:
To summer's twilight!
Update: Thanks for the pictures, Linda!
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