Backyard Picnic Inspiration

With a backyard picnic, you have the benefit of a casual meal combined with modern conveniences such as refrigeration. Use it – there’s nothing fun about food spoilage. If it’s a hot day, set up an indoor buffet – it will not only keep the food at safe temperatures but also insect-free.

Remember the elements – sunscreen and bug spray or a citronella candle to keep sunburn and insects at bay. As well, determine in advance if youhave shade in your backyard – if not, consider awnings or umbrellas as cooler options.

Let the games begin – Frisbee, croquet, face painting, kites, bubbles and balls all lead to some major merrymaking. If it gets very warm, crank up the sprinkler for the perfect kid cool-down.

Keep in mind who’s coming. Kids? Load up on kid-friendly food(mini peanut butter and jam sandwiches, cheese wraps, granola bars, fresh fruit thread on wooden skewers, snack mix and
muffins) and activities. Guests who might not be comfortable sitting on the ground? Make sure you have folding chairs handy.

The Menu
Lemon Dill Grilled Chicken
Watermelon & Arugula Salad
Raspberry Meringue Nests
Snake in the Grass

Citrus Dijon Marinade In large bowl, whisk shallots, lemon juice, zest, mustard, oil, oregano, salt and pepper. Pour into a glass 13- x 9-inch baking dish.
Place chicken between two sheets of waxed paper and pound to even thickness, about ½ inch thick. Add to marinade, scattering dill sprigs on top. Refrigerate for 2 to 8 hours, turning once.
Preheat grill to medium-high. Brush and oil the grate. Discard marinade and dill, grilling chicken breasts for 5 to 6 minutes per side or until cooked through. Squeeze some lemon or lime juice over the cooked chicken and serve with a wedge of lemon or lime.
Serves 6

Watermelon Salad
3 cups    watermelon, cut in
¾ inch cubes
¼ cup    fresh mint leaves, thinly sliced
5 cups    baby arugula
1 cup    crumbled goat cheese

Honey Roasted Walnuts In a medium bowl, combine walnuts and honey, tossing well to coat. In a small bowl, combine sugar, salt and chili powder. Sprinkle over walnuts and mix well. Place on parchment paper-lined baking sheet and bake in 350 F oven for 8 minutes. Stir nuts and bake for 6 to 8 minutes longer or until lightly toasted. Remove from oven and let cool.
Citrus Dressing In a blender, combine oil, mint, lemon juice, lime juice, honey, salt and pepper. Process until smooth.
Watermelon Salad In large serving bowl, toss watermelon cubes, mint, arugula and honey-roasted walnuts with Citrus Dressing. Gently toss in goat cheese. Serve immediately.
Serves 4

Raspberry Filling

In medium saucepan, combine raspberries, 1/2 cup of the sugar and ¼ cup of the water. Heat on medium-high, stirring frequently for 5 minutes or until mixture is lightly boiling and berries are breaking down.
In separate bowl, whisk eggs yolks, remaining ½ cup of the sugar, remaining ½ cup of the water, cornstarch and salt. Temper egg
yolk mixture by quickly whisking in a few tablespoons of the hot raspberry mixture. While continually whisking, transfer warmed egg mixture to saucepan. Stir constantly over medium heat until mixture begins to thicken, about 2 minutes.
Press raspberry mixture through a fine mesh strainer and discard any solids. Return raspberry filling back to saucepan over low heat.
Add butter, whisking for 1 to 2 minutes.
Remove from heat and refrigerate until ready to use, cooling completely.

When ready to serve, fill meringue nests with raspberry filling, top with a heaping spoon of whipped dessert topping and drizzle raspberry jam to finish.
Serves 6

All Ages Proof For the kids, teetotallers or designated drivers, skip the vodka and crème de menthe to make a lemonade mocktail.