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Harmons gives GMU some picnic tips

SALT LAKE CITY (ABC 4 Utah) - Summer is here and as the weather heats up it’s the perfect time to head out on a picnic! Chef Johnny McAdams and Chef Corinne Harmon stopped by Good Morning Utah to show us some delicious ideas for the perfect picnic.
SALT LAKE CITY (ABC 4 Utah) - Summer is here and as the weather heats up it’s the perfect time to head out on a picnic!

Chef Johnny McAdams and Chef Corinne Harmon stopped by Good Morning Utah to show us some delicious ideas for the perfect picnic.

Cherry Angel Food Cake

 

Cake Ingredients:

1 ¼ C. cake flour

1 ¾ sugar

¼ tsp. salt

1 ½ C. egg whites

1 tsp. cream of tartar

1 tsp. almond extract

1 tsp. vanilla extract

 

Directions:

  1. Beat egg whites until they form stiff peaks, add cream of tartar, vanilla extract and almond extract.
  2. Sift together flour, sugar, and salt in a medium bowl.
  3. Gently combine the egg whites with the dry ingredients, and then pour into an ungreased 10 inch tube pan.
  4. Place cake pan in a cold oven.
  5.  Set oven to 325 degrees. 
  6. Cook for 1 hour, or until cake is golden brown.
  7.  Invert cake, and allow it to cool in the pan.
  8. When thoroughly cooled, remove from pan. 

 

Cherry Topping Ingredients:

1 C. sugar

1 C. water

½ Tbs. vanilla bean

¼ tsp. almond extract 

1 lbs. fresh cherries (pitted)

 

Directions:

  1. In a medium sauce pan combine sugar, water, vanilla and almond extract.
  2. Allow the liquid to boil.
  3. Reduce the heat to a simmer, add the cherries.
  4. Cook for 35 to 45 minutes to allow the sauce to thicken.
  5. Generously top cake with cherries and enjoy!

 

Chicken Salad Sandwich

 

Ingredients:                                                              

3 chicken breast (cooked and small diced)                                       

1 C. plain Greek yogurt                                                                                 

1 C. red grapes (cut in half)                                                               

3 celery stocks (small dice)                                                   

¼ C. honey

Salt and pepper to taste

 

Directions:

  1. Cook the chicken to an internal temperature of 165 F or 13 to 15 minutes at 375 F.
  2. Allow the chicken to cool, cut into small diced pieces.
  3. Place the chicken in a medium bowl.
  4. Prepare the celery and red grapes then add to the chicken.
  5. Finish the salad with the remaining items and mix.
  6. Allow the salad to rest in the fridge covered with clear wrap for 40 to 45 minutes before serving.
  7. Use your favorite roll or bread.
  8. Top the sandwich with some lettuce, tomato and cheese (optional) 

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