We specialize in hard to find items
All Categories
The Outdoor Table: The Ultimate Cookbook for Your Next Backyard BBQ, Front-Porch Meal, Tailgate, or Picnic
Share Tweet
*Price and Stocks may change without prior notice
*Packaging of actual item may differ from photo shown
- Electrical items MAY be 110 volts.
- 7 Day Return Policy
- All products are genuine and original
About The Outdoor Table: The Ultimate Cookbook For Your
Excerpt. © Reprinted by permission. All rights reserved. The Outdoor TableThe Ultimate Cookbook For Your Next Backyard BBQ, Front-Porch Meal, Tailgate, Or PicnicBy April McKinneyThomas NelsonCopyright © 2015 April McKinney and Bryan CurtisAll rights reserved.ISBN: 978-0-7180-2219-8ContentsIntroduction, 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 1BeveragesWatermelon Lime CoolerThere 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 garnishIn 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 PunchI 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 garnishStir 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 WaterOne 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 roundsCombine 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 LemonadeMy 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 removedIn 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
