ALFRESCO / PICNIC IDEAS FOR THE HOLIDAYS

Great finger food

Caprese skewers are a novel way to present this simple salad and great for healthy finger food. 
The ingredients remain traditional ie fresh mozzarella, cherry tomatoes, and fresh basil. 

For the dressing, whisk 2 tbsp red wine vinegar, 1 tsp sugar or honey, 3 tbsp olive oil in a large bowl until combined. Add 8 cherry or grape tomatoes, 1 red onion, thinly sliced, 1 cup baby bocconcini and gently toss. Season with sea salt and freshly ground pepper and thread on skewers. For the dressing, whisk 2 tbsp red wine vinegar, 1 tsp sugar or honey, 3 tbsp olive oil in a large bowl until combined. Add 8 cherry or grape tomatoes, 1 red onion, thinly sliced, 1 cup baby bocconcini and gently toss. Season with sea salt and freshly ground pepper and thread on skewers. 

P 90 ALFRESHCO: foreshore flavour

GRILL OR BAKE FAT ASPARAGUS SPEARS

Grilling has to be the best way to cook asparagus
resulting in charred, smoky highlights.

Look for fat spears to put on the grill - their meatiness works well with grilling and they're easier to manage on the grate (and less likely to fall through!)

 

Grilled asparagus tastes great hot or at room temperature and makes a tempting addition to a picnic or backyard barbeque.

Preparation - To remove woody ends, grab a stalk of asparagus at either end and bend until it snaps. It will naturally snap where it starts to get tough. Wash then dry thoroughly to prevent steaming. Toss in olive oil with a little garlic  

Prepare a gas or charcoal grill for high heat then place the asparagus on the grill, cover, and cook until the asparagus color heightens and grill marks appear, about 4 to 5 minutes. Turn the asparagus, cover, and cook until tender, about 4 to 5 more minutes.  Remove from the grill, sprinkle with salt, ground pepper and lemon juice (optional).  Serve it hot or at room temperature.

To roast in the oven, preheat to high.   Toss spears in oil and garlic, sprinkle with salt & pepper and Parmesan cheese (optional.)    Arrange the asparagus onto a baking sheet in a single layer.

Bake until just tender, about 10 minutes or more depending on thickness. Sprinkle with lemon juice just before serving.
The secret here is for the oven to be very hot so the asparagus can begin to brown on the outside without overcooking and getting too flimsy. You want the finished asparagus to still have a bite to it.

  

Variations:  As pictured - roll prosciutto around the asparagus before roasting or grilling.

                               

It would be great to receive your feedback or suggestions. Click on "0 comments". You can choose 'anonymous' from the drop down menu if you don't have a google account. Or send an email - clara@babyboomerconnections.com.au

How to glam up your leg ham



A glistening glazed ham is the centrepiece of a Christmas feast

 whether you serve your leg ham hot or cold.

1 x 4.5kg / 9 lb leg cooked ham on the bone
Preheat the oven to 180C / 355F.  With a small sharp knife cut around the top of the ham bone and then gently peel the skin from the ham using your fingers to loosen the skin.
Keep a thick layer of fat on the ham - discard skin and  score the fat in a diamond pattern.
Brush the ham with glaze and  bake for about 30 minutes, basting once or twice.
The ham should be beautiful and golden. Leave it to cool before slicing.
Serves about 10

Or if cooking the ham from scratch, follow the  producer's directions,  but add the glaze for the last 30 minutes, covering with foil.

Glazes

Who says you can only have cranberry sauce with turkey? 

Cranberry glaze
1 cup cranberry sauce
1 tbsp Dijon mustard
1/4 cup soft hrown suqar
 Mix together and heat gently over low heat. 


Soy & citrus glaze
1/4 cup soy sauce
1/4 cup mirin
1/2 cup soft brown sugar
1/2 cup fresh orange juice
2 star anise
Mix together the soy, mirin, brown sugar, orange juice and star anise in a small
saucepan and heat gently until sugar dissolves.


Zesty glazed ham with mango salsa
1 orange zest and juice
2 teaspoons Dijon mustard
1/2 cup brown sugar sea salt
freshly ground Black pepper
Clove
Stir to combine. Spread over ham as above.
Mango Salsa
Combine - Serve with glazed ham
3 small ripe mangos diced
1 small red onion finely diced1 finely chopped red chillisea salt & freshly ground black pepper
2 tablespoons lime juice
2 tablespoons olive oil

Just love those small bites!

Ok - the party was fun as you can see but the finger food was amazing, thanks to all who brought along tantalising, small bites.  I love them!!!!

Kofters went over really well - served  with cucumber salad, yoghurt sauce and mango chutney ; we didn't get around to the prawns due to the excellence of the contributions, but go to Finger food for the recipes I have collected for this kind of occasion.

Lamb Kofters again

The video tells the story - click on the arrow.
Wish you could all have been here with us.
Clara