April McKinney celebrates the tradition of packing up your best food and enjoying a meal outdoors. When most people say they are going out to eat, they usually mean out to a restaurant. But it could mean a front porch brunch with your closest friends; a nighttime concert in the park; a tailgate party at the stadium; a moonlit dinner at the drive-in movie theater; or a picnic at a vineyard. In The Outdoor Table , you’ll find delicious dishes such as: Roasted Garlic Black-Eyed Pea Hummus - Mustard-Herb Grilled Pork Chops - Lime Surprise Bars - Salmon with Maple Syrup Sauce Whether at a planned event or just an impromptu cookout in the backyard with your friends and neighbors, The Outdoor Table is your guide to creating portable dishes that you can prepare ahead of time and serve cold and or at room temperature when you get to your destination that your family and friends will love. It’s time to pack a picnic and start making memories. The Outdoor Table The Ultimate Cookbook For Your Next Backyard BBQ, Front-Porch Meal, Tailgate, Or Picnic By April McKinney Thomas Nelson Copyright © 2015 April McKinney and Bryan Curtis All rights reserved. ISBN: 978-0-7180-2219-8 Contents Introduction, V, Beverages, 1, Breakfast, 23, Appetizers, 37, Breads, 93, Sides, 103, Main Dishes, 185, Desserts, 239, About the Author, 278, Index, 279, Destination Index, 297, CHAPTER 1 Beverages Watermelon Lime Cooler There is nothing like the taste of fresh watermelon to cool you off on a hot summer day. This fizzy drink makes the most of my favorite melon with the addition of a few simple ingredients. Kids and adults are going to love this sweet beverage. 1/2 cup fresh lime juice 2 tablespoons sugar 8 cups cubed watermelon 3 cups ginger ale Lime wedges, for garnish In a small saucepan combine the lime juice and sugar over medium heat, stirring occasionally, until the sugar is dissolved. Let cool. Place the watermelon cubes in the bowl of a food processor or blender container, and process until smooth. This may have to be done in batches depending on the size of your processor or blender. Pour the watermelon into a mesh strainer set over a large bowl. Discard the solids in the strainer, and stir the lime syrup into the liquid watermelon in the bowl. Transfer the mixture to a 2-quart pitcher, and pour in the ginger ale right before serving. Garnish the glasses with the lime wedges, if desired. Makes 8 to 10 servings. Tip: For transporting, take the watermelon and lime mixture in a sealable pitcher so it can be shaken or stirred before adding the ginger ale. Old South Planter's Punch I first sipped this sweet and tart drink at the historic Dock Street Theatre during a trip to magnificent Charleston, South Carolina. Some Charleston natives claim that the drink originated at the antebellum Planter's Hotel as the specialty of the house. Regardless of its actual history, this drink has become a classic in the iconic Southern city, and I like to believe folks have been drinking it there for centuries. 2 cups fresh orange juice 2 cups pineapple juice 1/3 cup fresh lime juice 1 cup light rum 1/4 cup grenadine Maraschino cherries, for garnish Stir together the orange juice, pineapple juice, lime juice, rum, and grenadine in a 2-quart pitcher. Pour the mixture over ice, and garnish it with a cherry, if desired. Makes 4 TO 5 servings. Sparkling Lemon Berry Water One thing a good host knows how to do is dress up their guests' drinks, even if it's just water. At the rehearsal dinner for my wedding, my mother-in-law had large pitchers filled with water and citrus slices. It looked so pretty and tasted very refreshing. This sparkling lemon berry water is another simple way to beautify and enhance your water pitchers at an elegant outdoor gathering. 2 liters sparkling water, chilled 2 cups frozen berries (raspberries, blackberries, or blueberries) 2 lemons, sliced in 1/4-inch rounds Combine the sparkling water, berries, and lemon slices in a 4-quart pitcher. Serve chilled. Makes 6 servings. Tip: Using frozen berries keeps the water chilled without using ice cubes. Basil Strawberry Lemonade My grandmother always makes fresh lemonade for the kids at family picnics and gatherings. It does take extra time to squeeze the fresh lemon juice, but using the real fruit juice makes a big difference in the final product. The addition of the strawberries and basil gives this childhood favorite a sophisticated and refreshing flavor. 5 cups water, divided 1 cup sugar 3/4 cup fresh lemon juice 1/4 cup fresh basil 1 pint strawberries, stems removed In a small saucepan heat 1 cup of water and the sugar over medium heat, stirring occasionally until the sugar is completely dissolved. Place the sugar syrup into a blender with the lemon juice, basil, and strawberries. Blend until the strawberries break down and the basil is finely chopped. Pour the strawberry mixture into a 2-quart pitcher, and t