another summer picnic
August 8, 2008
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It' s rare that I stuff myself so much in the afternoon that I can actually resist a meal later in the evening. While I might assert that a four o' clock meal will be my last of the day, the belly always beckons again and some late night snacking ensues. Last Sunday I ate so much at Emily' s birthday picnic that I was absolutely unable to consider food until breakfast. In fact, all I could do was pass out. Despite my rather 
gluttonous approach to the table, I managed to feel full without feeling sick. Thanks to an abundance of fresh salads and fruits—and fruit salads—I walked away contented from tongue to tailpipe. (A clever, if somewhat grotesque, phrase 
I read recently on a bottle of hot sauce.) The menu was once again communal—though I should mention that I was referred to as “the Kitchen Gestapo”by my cutting board companion. In my defense, Pat, you were slicing our only honeydew into unidentifiable blobs of bleeding orange muck. I may or may not have gotten a bit worked up.
Prosciutto and Melon
1 large honeydew melon (or cantaloupe) heavy for its size and slightly soft at the poles
¼ pound prosciutto
1 bunch basil
toothpicks
sea salt
Cut melon into evenly sized, uniform wedges * sprinkle with sea salt (this draws out the sweetness and juice) * layer with basil leaf and wrap with prosciutto * fix with toothpick
Hamburgers
*Danny did these his special way. I' m not sure exactly how that goes, but here is one way of making a nice, non-crumbly patty: mix your ground, lean beef (1/4 pound per burger) in a mixing bowl with raw onions, Worcester sauce, a beaten egg and 1/4 c bread crumbs…more or less depending on how many patties there are–this would work for about 6 * Press 
mixture into burgers with an indentation at the center. * Louisa swears that if you bury a dollop of cheese into the center of the patty (Boursin, for example) you will render a burger like no other. * But as I said, Danny did these his way. * Grill a few minutes on either side, depending on the temperature of your grill. * Grill buns alongside and serve with sauteed onions, sliced beefsteak tomatoes and large lettuce leaves.
Mixed Green Salad
Mesculin greens
2 tomatoes
1 cucumber
1 yellow, red or green pepper
olive oil, vinegar, lemon
*Mix greens with sliced tomatoes, cucumbers and peppers. Toss into bowl with classic vinaigrette: ½ c olive oil; ¼ c balsamic vinegar; t tbsp lemon
Corn on the Cob
Put naked ears in boiling water for just a few minutes. Two or three minutes if the corn is spectacular—as it is in season. Coat with butter and lemon-zested sea salt just before eating.
Extras
Mango Salsa and Plum Salsa never tire as sides.
Before the meal we ate a warm baguette with Explorateur cheese and Dalmatia fig spread.
Afterwards we had an Angel food cake with whipped cream and fresh blueberries. It came down from the heavens via the Stop and Shop bakery, though some dairy and berry assembly was required.
Yes, hi, isn’t it Angel Food Cake? Just checking.
mmm. right you are. but an angle food cake would also make sense, given the 45 degree shape of this heavenly thing, no?