Fort-ify Picnic

So glad most of my food preparation for our Sunday picnic are done on Saturday, as our power went out soon after we arose on Sunday morning.  I did not open the refrigerator to gather additional sauce ingredients, rather I reached in the cupboard and opened a home canned jar of salsa from my RD friend Erika.  That was the perfect topping.  We packed our perishable foods with ice and stopped on the way to the park to grab a cup of coffee.  When we came home, the power had returned.

Our menu today included:

Jamaican Eye of Round

Red Potato & Fresh Pea Salad 

Berry Berry Cornmeal Cobbler

Berry Berry Cornmeal Cobbler

(Serves 7)

Biscuits

Mix dry ingredients together in a food processor.

2 tablespoon corn flour

2 tablespoon whole wheat cornmeal

1/2 cup all purpose flour

1/3 cup whole wheat pastry flour

2 tablespoon sugar

1 teaspoon lemon zest

3/4 teaspoon baking powder

Pinch baking soda

1/4 teaspoon salt

Cut in buttery spread.

1/4 cup Earth Balance Buttery Spread

Add buttermilk to food processor through the lid while running until a dough ball is formed.

5 tablespoon buttermilk

On a lightly floured surface, pat dough into a round about 3/4 inch high.  Cut with 2 inch biscuit cutter.

Cobbler

Mix honey, juice cinnamon, salt, and cornstarch with water.  Pour over berries.

2 tablespoon honey

2 tablespoon lemon juice

1 1/2 teaspoon cinnamon

Dash salt

3 tablespoon cornstarch mixed with 2 tablespoon water

2 cups black raspberries

2 cups cherries, pitted and halved

Pour berry mix into bottom of medium oval baking dish sprayed with Pam.

Arrange biscuit dough rounds on top of berries.  Sprinkle with turbinado sugar.

1 teaspoon turbinado sugar 

Bake at 350 F. for 40 minutes.

The jerk marinade for the meat was better when made with pork.  I will post that at a later date.

Our picnic today was at Pricketts Fort State Park in Fairmont, West Virginia.