The perfect picnic isn’t complete without divine desserts and complementary spirits. Here are a few suggestions to finish off the idyllic day on the island. Beverage suggestions follow recipes.
Strawberry Rhubarb Streusel Bars
Compliments of Kitchen Wizard
Patience Sampson, Friendship, Maine
Filling:
¼ cup sugar
2½ Tablespoons cornstarch
¾ pound rhubarb, cut into half-inch pieces
1¼ cups strawberry jam (I am not a huge strawberry fan and am thinking that a good quality ginger or orange marmalade would be great in the place of strawberry here.)
¼ teaspoon cinnamon
1 teaspoon grated orange zest
Crumb mixture:
1 1/3 cup white flour
1 1/3 cup rolled oats
1 cup packed brown sugar
½ teaspoon cinnamon
Pinch of salt
¾ cup unsalted butter, softened
1 large egg
1½ teaspoons water
Preheat oven to 350°. Generously butter a 9×13 glass pan.
For the filling:
In a medium, heavy saucepan stir together sugar and cornstarch. Add the rhubarb, jam of choice, cinnamon, and zest.
Bring to a boil and stir over medium-high heat for 6 minutes, or until rhubarb softens. Set aside.
For the crumb mixture:
Combine the dry ingredients. Add the butter and combine with hands or a pastry cutter until crumbly.
Assembly:
Firmly press half into your glass pan. Set aside the remaining half for your topping.
Bake crust for 15 minutes or until firm. Spread cooled filling over cooled crust. Top with remaining crumb mixture (add the egg and water only if you feel it is needed to create clumps).
Bake for 35-40 minutes or until streusel is browned and filling bubbles.
Cut into squares when cooled. Sit back and take the compliments or tell them, “This is Patience Sampson’s recipe and it sure is good!”
Killer Walnut Fudge Brownies
(I double these, they are so good. They are Laura Cabot’s recipe and they sure are good, too!)
½ cup butter
1 cup white sugar
1½ teaspoons vanilla
2 eggs, organic if possible
2 – 1 ounce squares of unsweetened chocolate, melted and cooled
¾ cup white all-purpose flour
¾ cup coarsely chopped walnuts
In a medium saucepan, melt butter and chocolate. Remove from heat; stir in sugar. Blend in eggs. Add vanilla. Stir in flour and nuts.
Spread into a greased pan, 8×8x2 inches. Bake in a preheated oven at 350°.
Cool before cutting into 16 squares.
To wash this perfect picnic down, I’d choose a natural soda, sun tea, or perhaps a chilled rose wine. Thomas Lie Nielsen of McKean and Charles Wine Merchants in Waldoboro suggests a pretty pink Spanish Navarra, very well priced and delicious with picnic foods. There is a lovely selection all sorts of wines, beers, and spirits, picnic and otherwise, at all price points. Very attractive case prices, too!
The perfect beverage is the finishing touch to a perfect summer island meal, dining al fresco at its best!
Laura Cabot is a French trained chef with a long career as a chef/restaurant owner and is currently president of Laura Cabot Catering in Waldoboro.
