A Cool Drink for Summer Picnics

Cranberry Herbal Iced Tea perks up the usual iced tea drink and it's fun to try different variations. When carrying to a picnic site, pack the iced tea and soda water separately. Mix just before serving.

Cranberry Herbal Iced Tea

3 cups cranberry juice cocktail
6 oranges and spice tea bags
1/4 cup sugar
1 quart soda water

Bring juice to boil. Remove from heat, add tea bags and brew for 5 minutes. Remove tea bags. Stir in sugar until dissolved. Cool slightly, then refrigerate.

When ready to serve, combine one-half tea and one-half soda water. Serve with plenty of ice cubes.

This recipe makes 6-7 eight-ounce glasses of tea when mixed with the soda water.

For one glass: use 1/2 cup juice, 1 tea bag and 1 tablespoon sugar. Combine with 1/2 cup soda water.

Options: Substitute cran-raspberry or other variations of cranberry juice. Substitute orange almond tea or any fruit tea.

Picnicking Season

I personally believe that picnicking knows no season, although I know most people prefer to picnic in the warmer weather. If you fall into this category picnic season is finally here. The first step is to dig out your picnic basket and make sure it's stocked with all the basics so you can just grab it and go when the spirit, and the weather suits you.

Here is one of my all-time favorite main dishes from Cruising Connecticut with a Picnic Basket. It's simple to prepare, uses basic ingredients, and travels well.

Glastonbury Gourmet's Chicken Caprese
(Courtesy of Les Harris - Executive Chef @ Glastonbury Gourmet)

Chicken Breasts (sliced thin)
Flour
Eggs, Milk
Fresh Tomato
Fresh Ovoline Mozzarella (4 oz. balls)
Balsamic Vinegar (for reduction)
Olive Oil
Salt & Pepper
Fresh Basil

- Wash off chicken breasts and pat dry with a clean towel.
- Place Balsamic Vinegar in a heavy bottom sauce pan and begin reducing to a thin syrup consistency.
- Prepare a flat bottom container for flour. Season four lightly with salt & Pepper. Place chicken into flour (both sides) and tap excess flour off the chicken breasts.
- Place the above chicken breasts in an egg wash (beaten eggs with milk.) Remove when coated thoroughly and place back into flour (the egg wash acts as a glue.) Lightly coat each side of chicken with the flour and tap off excess again.
- Heat up saute pan with olive oil and butter. Place chicken into hot pan and saute both sides until golden brown. Remove from pan and place into a preheated oven (325 degrees) for approximately 7 to 10 minutes (time depends on thickness of chicken.) The chicken should be cooked completely.
- Place cooked chicken on plate. Slice your tomato and ovoline mozzarella and layer them down the chicken sideways. Add a fresh leaf of basil in between the tomato and ovoline. Sprinkle with salt & pepper to taste.
- Drizzle the balsamic vinegar reduction over the above finished chicken and enjoy!
- Total time from start to finish is 20 to 30 minutes.

Note from Jan: I've enjoyed this dish warm by timing it to come out of the oven right before leaving for the picnic. Wrap well, then cover with layers of newspaper to help hold in the heat and eat within 2 hours. I also enjoy making ahead and refrigerating until leaving for my picnic. In either case, if it is convenient you can wrap the tomato, mozzarella, and Balsamic vinegar separately and assemble at the picnic site.

July is National Picnic Month

The eternal optimist in me believes that the weather for the rest of July will live up to our expectations so that we can finally enjoy some serious picnicking.

This month, I am offering my blog readers a special discount for mail orders for Cruising Connecticut with a Picnic Basket. Just go to my website (http://www.cruisingconnecticut.com/) during July, print out the order form and write at the top "SPECIAL BLOG PRICE." Next,
change the retail price of $15.95 to $12.00, add tax of 72 cents plus the normal S&H charge and mail with a check for $14.22 to the address on the form.

Orders will be filled immediately and sent media mail to arrive in approximately 4-5 business days. You will then be treated to 42 exciting and diverse day trips throughout Connecticut, all with picnicking facilities plus easy and delicious recipes.

Whether or not you order Cruising Connecticut, please enjoy this recipe from my book in honor of National Picnic Month.

Blue Broccoli
1-1/2 lbs. broccoli
1/4 cup red onion, thinly sliced rings
1/4 cup sour cream
1/4 cup mayonnaise
1 teaspoon lemon juice
1/4 cup bleu cheese
1/4 cup finely chopped walnuts, if desired

* Rinse broccoli and cut off stems leaving only the florets. Cook in microwave on high for 2-4 minutes, or in saucepan with a little water just until fork tender. Don't overcook. Rinse thoroughly in cold water to halt cooking and retain the bright green color. Drain well.
* Place in bowl. Add onion.
* Mix sour cream, mayonnaise, and lemon juice together and add to broccoli. Fold in bleu cheese and walnuts. Chill.
Serves 4-6

May all your picnics be perfect!

A New Picnic Recipe

How do you define a "perfect picnic?" For me, it is the coming together of four factors: ideal weather (not too hot, not too cold, not too windy,) good company, and delicious food. Add either a stimulating activity to enjoy before or after the meal, or pleasant surroundings in which to relax while enjoying good conversation.

Such was my spring picnic on March 20th. Although it was cool and overcast earlier in the day, by the time I picked up my friends at 4:00, it was sunny and warm. Yes, weather in Florida, like Connecticut, can change in a minute.

We "cruised" over to Bayfront Park in Sarasota, situated on an island peninsula, surrounded by the Sarasota skyline, John Ringling Causeway, and the blue waters of Sarasota Bay. Within the park are two restaurants, a playground, fountains, walking paths, and of course, picnic tables. We found our ideal table near the water, highlighted by the late afternoon sun.

The picnic basket was overflowing: fried chicken, stuffed shells, caramel beans, tossed green salad, and finger desserts. One of my contributions was a new bean dish from a neighbor's 92 year-old cousin who lives in Venice. Thanks to Florence and Carl for permission to share this recipe with my readers. And, for another great picnic recipe, see http://www.cruisingconnecticut.com/. Click What's in our Picnic Basket?

Margo's Caramel Beans
1 pound lima beans
1/2 pound butter
1-1/2 cups brown sugar

Soak lima beans overnight in water. Pour off water. In pot, put lima beans and cover with about 2" of water. Cook until tender (45 minutes to 1 hour.) Pour off most of the water.

Add butter and brown sugar, salt and pepper to taste. (You can also add 1/2 tsp dry mustard, bacon bits, maple syrup, or more sugar.)

Bake, uncovered at 350 degrees for 1 hour. Time may vary depending on how much liquid there is. Beans should be moist but not runny.

May all your picnics be perfect! Click Comments and tell me about your favorites.