Picnic on the wild side. Here are four fun and portable dishes to pack up and bring along...
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Edible Mojitos
For easy picnic transportation, try making individual edible mojitos in paper or silicone muffin cups. This recipe is concentrated so the gelatin should hold for a picnic, but keep out of direct sunlight or they’ll slowly melt.
Ingredients
1 package lime Jell-O
1 cup club soda
6 oz. white rum
1 handful of chopped mint
1 package of Pop Rocks (watermelon flavour)
Method
Pour 1/2 cup of boiling club soda over lime Jell-O and mix until dissolved. Add 1/2 cup of chilled club soda, six ounces white rum and a handful of chopped mint and stir. Line a loaf pan with plastic wrap and pour in Jell-O mixture. Refrigerate to set for two hours or overnight. Cut into squares and serve on limes slices with a sprinkle of Pop Rocks.
Never-Melt Ice Cream Cones
For easy picnic transportation, keep everything separate and simply bring an ice cream scoop for serving. Instead of a cone you can also serve in a waffle cup with spoons for even more picnic sophistication.
Ingredients
8 ice cream cones
4 cups mixed berries
1 tub (2 cups) mascarpone
Seeds scraped from 1 vanilla pod (or 1 tsp. pure vanilla extract)
1/2 cup icing sugar
Handful of assorted toppers (chopped candy canes, Oreo crumbs, sprinkles, toffee bits)
Method
In a medium sized bowl, beat together mascarpone, vanilla and icing sugar. Keep refrigerated until ready to use. To assemble scoop 1/2 cup of berries into each cone. Add a scoop (1/4 cup) of mascarpone cream. Sprinkle with your choice of topper and serve.
Hot & Sour Shrimp Ceviche
Serve in a hollowed out red pepper, lemon or lime.
Ingredients
16 large cooked peeled shrimp
Juice of 1 lemon and 2 limes
4 tbsp. cider vinegar
1/2 cup chopped red onion
1 cup chopped yellow and green peppers
1 tbsp. Tabasco sauce
1 tbsp. Worcestershire sauce
1 tsp. mustard powder
Method
Mix all the liquids in a bowl with the mustard powder. Add chopped vegetables and shrimp. Mix to combine and refrigerate.
One Bite Cheese Course
Line a Chinese takeout box with wax paper for elegant and easy transport.
Ingredients
1 lb. (about 24) seedless grapes
2 oz. (11/2 cups) goat cheese
1/2 cup your favourite finely chopped nuts
1/4 cup your favourite finely chopped herbs
Method
Using a fork or hand mixer soften the goat cheese. Coat each grape with a thin layer of cheese (about one tablespoon) and roll in your palm until round. Roll in your choice of chopped nuts (almond, pistachio, pecan, walnut) and herbs (thyme, parsley, chives). Keep refrigerated until ready to serve.
x Adele
