Saturday, April 30, 2016

Dining Alfresco with Sweet & Sassy

Our picnic today began with Peach Glazed Turkey and ended with Rhubarb Shortcake.  The Lemon Green Beans on the side were a tasty complement. 

I've found that roasting turkey tenderloin is simple and fast, producing a uniform and easy to cut portion of lean turkey breast meat.  My friends at the Working H Farm Store were kind to save the loins for me when they processed the turkey.

Yesterday, I brushed a simple glaze of mustard and marmalade on a loin prior to roasting.

The glaze was excellent on the cold picnic platter today.

Peach Glazed Turkey

(Serves 3)

Mix marmalade and mustard.  Brush on outside of tenderloin.  Roast at 325 F. until internal temperature reaches 165 F.  (about 45 minutes).
2 tablespoons peach marmalade
2 tablespoons whole grain mustard
6 ounce raw turkey tenderloin

Slice thinly with an electric knife.  Keep cold for service.

Field grown rhubarb is now available in the markets.  The diced stalks soften quickly when cooked with a small amount of water on stovetop.  Rhubarb is quite tart and usually combined with a fair amount of sugar prior to cooking.  Like most dishes I make, I decreased the sugar.  Since I cooked the fruit a day ahead, it sweetened even more in the refrigerator overnight.  I added a little honey to the yogurt topping and sprinkled the tops with a little brown sugar to serve.  


Rhubarb Shortcake

5 Biscuits
Combine dry ingredients in a food processor.  Slowly add evaporated milk.  
Transfer the dough to a floured surface.  Knead a few times.  Press to a 1 inch high round.  Cut with a 2 inch biscuit cutter.  
Place on a parchment lined baking sheet.  
Bake at 425 F. for 12 minutes.
1 cup multi-grain flour (I mixed all-purpose, whole wheat pastry, hard spring wheat and oat flours)
1/2 teaspoon sugar
1 1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup evaporated skim milk

Rhubarb Compote for 3
Bring all ingredients to a simmer.  Cook, stirring often about 15 minutes.
1 1/2 cups rhubarb, trimmed and cut into 1-inch pieces
2 tablespoons sugar
2 tablespoon wine
2 tablespoon water
4-1/2 inch pieces orange peel

Yogurt Topping
Stir honey into yogurt.
1/4 cup Greek yogurt, nonfat, plain
1 teaspoon honey

To serve, cut biscuit.
Place biscuit half on bottom of serving bowl.
Top with 1/3 cup compote,
2 tablespoons yogurt
Biscuit top.
Sprinkle with brown sugar.

Our picnic today was at Pleasant Creek Wildlife Management Area between Grafton and Phillipi, West Virginia.  The lake was high and the carp were spawning and jumping out of the water.  

We found a peaceful picnic spot in the camping area and finished our meal just as it started to rain.


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