June 25, 2006

Weekend Cookbook Challenge #6 - Picnic Food



The Weekend Cookbook Challenge deadline is upon us -- tomorrow is the last day to get in your submissions so get crackalackin!


I decided to go with a lighter fare this time around. The Apricot Coolers were a delicious surprise that quench your thirst and look doubly cute with cherry ice cubes. I also noshed on some fresh croissants with Honey Lemon Butter. Both recipes come from a great little cookbook I rarely ever use, Dining In Style by Ann Lund.


Apricot Coolers

1 (46 oz) can apricot nectar, chilled (I bought single cans, about 11 oz. each)
1 (12 oz) can frozen lemonade concentrate, thawed
1 (32 oz) bottle lemon-lime flavored soda, chilled
Cherry ice cubes (if desired)*



In a large nonmetal pitcher or punch bowl, combine apricot nectar and lemonade concentrate; mix well. Just before serving, add carbonated beverage. Serve over ice cubes. Makes 22 (8 oz) servings.

I made a much smaller batch (1/4 of original recipe) and kept the apricot/lemonade mixture in a tupperware until ready for use. I then filled a glass with ice, added apricot/lemonade mixture to fill 1/3 of glass, then topped it off with 2/3 part of soda.



*To make cherry ice cubes, place a maraschino cherry in each section of ice cube tray. Fill halfway with water; freeze until firm. Fill try with water and freeze completely.



Honey Lemon Butter

1/2 c. butter, softened (no substitute)
1 tsp. finely grated fresh lemon peel
1/4 c. honey
1 tsp. fresh lemon juice


Combine all ingredients; blend until smooth. Cover and store in refrigerator. Let stand at room temperature at least 1 hour before serving. Delicious on English muffins or croissants. Makes 3/4 cup.