Tuesday, August 23, 2016

Mother-Daughter Lunch in the Forest

It wasn't the same food she ate here as a girl scout in the early 1940s, but memorable just the same. I surprised Mom today by packing us a picnic and taking her back to New Germany State Park (formerly Swauger's Dam). Moms' favorite memory of girl scout camp was that the boy scout camp was just above it.   The picture she holds is one of her here as a camper, looking good in a bathing suit, with the boy scouts nearby.  Today, at age 91, she looks just as good!

Our menu today featured:
Salmon Salad in a Cucumber Boat
   Mocha Maple & Strawberry Parfait


Salmon Salad

(Serves 2)

Brush salmon fillet with mustard.  Bake at 325 F. until internal temperature reaches 155 F., about 15 minutes. 
1-4 ounce wild salmon fillet, skinless
1 teaspoon whole grain mustard

Cut salmon in bite size pieces.  Add egg, celery, pepper, mayonnaise, Mrs. Dash and lemon juice.
1 hard cooked egg, diced
2 tablespoon celery, diced
1 mini red sweet pepper, diced
4 teaspoon mayonnaise, made with olive oil
1/4 teaspoon Mrs. Dash
1 tablespoon lemon juice
Refrigerate.  Pack in insulated container with ice for transport.
  

Mocha Maple Parfait 

(Serves 4)

Process graham crackers and buttery spread.  Press crumb mixture into bottom of 4 serving dishes.
6 graham cracker squares
2 tablespoon Earth Balance Buttery Spread

In saucepan, bring milk, syrup, coffee and a pinch of salt to a boil.  Add chocolate;  turn off heat.  Let sit 1 minute, then stir to blend.  Pour mixture into serving dishes.  Chill overnight.
1/2 cup evaporated skim milk
4 teaspoon maple syrup
1 1/4 teaspoon instant coffee
5 ounce dark chocolate (60% cacao)

Just before serving, top with strawberries.
1 1/3 cup strawberries, diced

Mom really enjoyed her meal.  The weather was perfect and the surroundings were peaceful.  We shared memories and good conversation.
     


 
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