The dessert recipe was inspired by Food and Wine Magazine.
Peach Parfait with Mascarpone
Process crackers and buttery spread in a mini food processor. Store in a small covered container (I used a mason jar) in refrigerator.
3 graham cracker squares
1 tablespoon Earth Balance Buttery Spread
Whip mascarpone, syrup and evaporated milk in an electric mixer bowl. Store in a small covered container in refrigerator.
1/4 cup mascarpone
2 teaspoons maple syrup
3 tablespoon evaporated skim milk
To peel peach, place in boiling water one minute, then immerse in cold water. The peel comes right off!
Mix rum, juice and sugar. Pour over diced peaches in a jar to transport.
1 peach, peeled and diced
1 tablespoon dark rum
1 tablespoon lemon juice
2 teaspoons turbinado sugar
At table-side, divide peaches into two parfait glasses. Top with mascarpone cream, then graham cracker crumbs.
The salmon platter was modeled after the one in Real Simple Magazine. I baked the fish in the toaster oven last night, then brushed with the dressing before storing in the refrigerated. The red potatoes were cooked in boiling water for 10 minutes and refrigerated in a ziploc bag. I also stored the servings of cooked green beans in a zipper bag, as with the cut kalamata olives. We cut our little tomatoes (from my container garden) at table-side. The platters were assembled at table-side, with salmon fillet, potatoes, tomatoes, green beans and olives. We garnished the platters with the rest of the dressing, packed in a mini-cruet.
Lemon Mustard Dressing
(Serves 2)1 tablespoon olive oil
2 tablespoons lemon juice
2 teaspoons cilantro, snipped
1/2 teaspoon whole grain mustard
1/2 teaspoon Mrs. Dash
Our picnic today was at New Germany State Park in Maryland. My Mom camped here as a girl scout in the 1930s, when it was the former Swauger's Dam.
What a beautiful spot, about 50 minutes from home!