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This newspaper page contains 6 articles. Subscribers can read the full text of each article.
Newspaper
Syracuse Herald Journal
Location
Syracuse, New York, United States of America
Date
Jul 23, 1990
Page
12
The article suggests varied picnic ideas from hearty deli sandwiches with ham roast beef Swiss to a cold vegetable platter with garlicky aioli. It recommends mustard potato salad, chili sauce as a dressing swap, and a Canadian mustard from Wegmans. It extols finger foods and desserts, wines and sangria, plus practical picnic gear and creative containers for adventures outdoors.
Summer dining is simplified with outdoor feasting ideas for backyard cooks and Green Lakes State Park visitors. These recipes focus on easy, flavorful dishes to enjoy in warm weather and emphasize quick, breezy preparation.
A dramatic no fry spread builds a large roasted pepper and salami loaf with provolone and basil, plus an olive caper spread and balsamic drizzle. A side antipasto basket features blanched vegetables with aioli, parsley, and herbs, then a potato salad, chocolate cookies, and a fruit wine punch for 6 to 8.
Cherries trace roots to Ancient China about 4000 B.C. with early cultivation in Greece and spread across Europe. The fruit, sour and sweet varieties, is deep in history, with Michigan leading U.S. production at about 70 percent of the harvest.
A detailed 11 inch tart recipe uses a walnut shell, half and half, kirsch, eggs, vanilla, and pitted sour cherries. Bake blind then fill with warm cherry mixture and custard, and finish with confectioners sugar. Yield one tart.
A detailed pastry recipe combines walnuts sugar and butter with egg and lemon rind, chilling and rolling dough for an 11 inch tart. It also lists a separate batter with flour baking powder sugar milk and almond flavoring, then folds in sour cherries and nuts and bakes in tins at 400 degrees for 18 to 20 minutes.
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