Sunday, May 22, 2016

Picnic with Cheesy Filled Bread & Olives

The Cheesy Baked Bread I made Friday made an easy to transport picnic entree today.  I purchased a small amount of kalamata olives and colorful peppers from the market olive bar and added a few tomatoes for the topping.  The meal is served with a corn off the cob salad and lemon blueberry dessert.

 Lemon Blueberry Dessert

(Serves 3)

Beat together eggs, sugar, juice, milk and lemon zest.
2 eggs
3 tablespoon sugar
1/2 cup fresh squeezed lemon juice
2 tablespoons evaporated skim milk
Zest from 1/2 lemon

Pour over blueberries in a baking dish greased with olive oil spray.
1 cup fresh blueberries
Bake at 350 F. for 60 minutes.

Cool and portion into dishes. 

Garnish with sugared berries.
1/4 cup fresh blueberries
1 tablespoon sugar

In my usual manner to decrease the added sugar in desserts, I reduced the sugar from 24 to 3 tablespoons.  The final product was very tart.  While the product did sweeten overnight in the refrigerator, I still needed a little more sugar to serve.  Thus-the sugared berry topping!

Dressing for the Corn Salad 
(4 servings)

3 tablespoon olive oil
2 teaspoon honey
2 tablespoon cider vinegar
My salad has fresh corn, cooked and cut off the cob, fresh cucumber, zucchini, radishes, carrots and onion.  This dressing works with most cut up vegetables!

Our picnic today was at Morris Park in Fairmont, WV.  This is one of the many loving things we do as a couple.  We've made our reservations for a room in Boston and a guest ticket for Bob to attend FNCE exhibits and opening ceremony.



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