23 May Special of the day: A Moveable Feast for Memorial Day Weekend
Special of the Day:
A Moveable Feast
for Memorial Day
by Sydne George
Memorial Day weekend with its bonus Monday off marks the start of summer outings for some who take advantage of the holiday by hopping in the car and heading out for an extended dose of rest and relaxation.
Hiking, biking, fishing, camping or just lounging at the cabin, eventually you’ll work up an appetite for something delicious, I’m guessing. Having a plan for provisions proves wise when heading into a holiday weekend away, and this week’s Special of the day column features an array of appealing offerings with an Italian twist.
Think food that travels well and can be kept in a cooler with ice or cold packs. An all-in-one salad featuring favorite antipasto ingredients can be enjoyed as an accompaniment to lunch or dinner with leftovers you can serve as an appetizer with fresh baguette slices and a glass of Chianti the next evening.
Layering deli smoked turkey between provolone cheese slices and fresh basil leaves rolled up in spinach herb tortillas spread with sundried tomato paste and prepared pesto provides a hearty flavorful wrap that is equally delicious cold or at room temperature. Perfecto!
And what better way to cap off an appetizing Italian spread than with a cup of cappuccino, or in this case, a CupaCappucino dessert bar? Everything you love about cappuccino baked into a bar that’s easy to bake ahead and take with you.
May your cooler be filled with food your crew will enjoy this holiday weekend. This week’s Special of the day: A Moveable Feast for Memorial Day and recipes for Italian Antipasto Salad, Sundried Tomato and Pesto Smoked Turkey Wraps and CupaCappucino Bars. Buon Appetito!
Recipes and food photography by Sydne George.
Italian Antipasto Salad
(serves six as a side salad or appetizer)
15-ounce can garbanzo beans, drained
4 slices hard salami, diced
½ cup fresh mozzarella, diced
10-ounce jar marinated mushrooms, drained
½ cup roasted red pepper, drained and diced
¼ cup fresh basil leaves, minced
2 tablespoons balsamic vinegar
2 tablespoons olive oil
1 clove garlic, minced
Salt and freshly ground pepper, to taste
Combine all salad ingredients in medium bowl and toss.
Combine all dressing ingredients in small jar.
Cover and shake until thoroughly combined.
Pour dressing over salad ingredients and toss until dressing is distributed.
Serve as a side salad or with thin baguette slices as an appetizer.
Sundried Tomato and Pesto Smoked Turkey Wraps
6 garden spinach herb wraps
1 tube sundried tomato paste
½ pound sliced provolone cheese
½ cup prepared pesto
1 pound smoked turkey, thinly sliced
Salt and freshly ground pepper
1 cup fresh basil leaves
Lay out wraps and spread with sundried tomato paste to cover.
Cover with slices of provolone cheese.
Spread a thin layer of pesto over cheese slices.
Layer smoked turkey on top of pesto.
Sprinkle salt and pepper over turkey.
Top with fresh basil leaves.
Roll wraps tightly and secure with frilly toothpicks.
Cut wraps in half diagonally and wrap tightly with plastic wrap.
Store in a cooler until ready to serve.
(makes one 9 x 13 inch pan of bars)
½ cup butter
1 cup brown sugar
1 tablespoon vanilla
2 cups flour
1 teaspoon baking powder
½ teaspoon salt
1 tablespoon + 1 teaspoon hot water
1 tablespoon + 1 teaspoon espresso powder
8 ounces cream cheese
Preheat oven to 350 degrees.
Melt butter in medium saucepan over medium heat.
Add brown sugar and stir to combine.
Remove from heat.
Transfer mixture to a medium mixing bowl.
Add eggs and vanilla and stir to combine.
Stir in dry ingredients.
In a separate medium bowl, stir together hot water and espresso powder.
Add cream cheese and stir until incorporated.
Add cream cheese mixture to brown sugar mixture and stir until well-mixed.
Pour into greased 9 x 13 inch rectangular baking pan.
Bake in preheated oven for 25-28 minutes, until lightly browned on edges and set in the middle.
Let cool completely before piping topping on top.
4 ounces cream cheese
¼ cup bittersweet chocolate, melted and cooled
½ cup powdered sugar
1 tablespoon vanilla
¼ cup heavy cream
Using electric mixer, beat cream cheese until light and fluffy.
Add remaining ingredients and beat until mixed.
Transfer to decorator bag fitted with large star tip.
Pipe topping in diagonal lines over cooled CupaCappucino Bars.
Cut into bars and serve.
Sydne George is a food journalist specializing in recipe development, food writing and food photography. She can be reached at firstname.lastname@example.org . Sydne’s recipes from “Special of the day” are archived at http://sydnegeorge.com/blog/.