The program that seems to bring out the most people each season is the Blossom Festival Band’s performances in honor of Independence Day, “An American Salute,” July 3 and 4 at 8 p.m.
This year, Loras John Shissel will conduct the Blossom Festival Band and the West Point Hellcats Drum and Bugle Corps through Sousa marches and Tchaikovsky’s “1812” Overture. Fireworks will follow.
So, we asked Heather Haviland of Sweet Mosaic Bakery and Lucky’s Cafe (777 Starkweather Ave., Cleveland 216-374-9030, www.luckyscafe.com) to plan an all-American picnic for us. Her creation includes picnic grinders, pasta salad, roasted beets, blueberry rhubarb crisp and a watermelon cooler.
The picnic includes ingredients that Clevelanders can find locally grown by farmers. We are lucky to be blessed with so many seasonal gems and this should be celebrated," Haviland says. "This menu will create fireworks for your taste buds."
Picnic Grinders
2 rustic baguettes
1 pound Black Forest ham
1/2 pound sharp cheddar cheese (sliced)
2 medium local tomatoes
1/2 pound arugula
Black pepper mayonnaise
Watermelon Cooler
Watermelon, sliced
Soda water
Ginger ale
Squish watermelon with hands until thinned, and strain through cheesecloth. Mix two parts watermelon juice to one part soda water and one part ginger ale.
Roasted Beets with Spicy Pecans and Goat Cheese
6 medium beets
1/2 cup pecans
4 ounces goat cheese
1 tablespoon brown sugar
1/4 teaspoon cayenne pepper
Summer Pasta Salad
1 pound penne pasta
3 medium zucchinis
4 ears sweet corn
1/2 pound green beans
1 medium-sized ball of fresh mozzarella
12 medium-sized fresh basil leaves, sliced
into thin strips
Olive oil, balsamic vinegar and salt and pepper to taste
Blueberry Rhubarb Crisp
1 quart blueberries
1 pound rhubarb, cut into 1 inch chunks
Zest and juice of 1/2 Lemon
1/2 cup sugar
1/4 teaspoon salt
1/8 teaspoon nutmeg
2 teaspoons cornstarch
3 tablespoons cold butter, cut into little pieces
Topping:
6 ounces (1 1/2 sticks) whole butter
1/2 teaspoon kosher salt
3/4 cup brown sugar
1 teaspoon cinnamon
2 cups all-purpose flour
2 cups rolled oats
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