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16 All-American Recipes For Your Next Outdoor Gathering

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Vintage Cold Brew 16/16

© iStock /Getty Images / agrobacter

Vintage Cold Brew

Feeling sleepy in that sunshine? Reawaken your senses with a cup of smooth cold brew that's sure to give you a kick of energy. Cold brew may have been captured by the millennial market, but the simple and enjoyable process has been around for hundreds of years! Steep coarse ground coffee in cold water for 12 hours, before filtering out any residue/sediment and good to go!

Ingredients (for 6 people):

  • 3 cups filtered cold water 
  • 1 1/2  cups coarse ground coffee 
  • A large mason jar
  • A large pitcher
  • Fine mesh steel strainer

Instructions:

  1. In a large mason jar, combine the ground coffee and water. Mix 3 times, and let it sit for 12 hours. 
  2. Using the steel strainer, strain the coffee concentrate into the large pitcher. 
  3. Mix the coffee concentrate at a 1:1 ratio with filtered water, and put the coffee into a large vacuum container to take along to your picnic. Remember to take cups!


Hungry for more?  Check out these picnic foods from around the world


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VIDEO: Tropical Salmon Sushi Cups

These fun Tropical Salmon Sushi Cups make the perfect warm-weather appetizer!

 

Ingredients

  • 1/2 cup rice vinegar
  • 2 tbsp sugar
  • 2 cups cooked sushi rice
  • 1 cup soy sauce
  • 1/4 cup chopped cilantro
  • 2 tbsp seasame oil
  • 1 tsp chili paste
  • Salt
  • 1 mango, diced
  • 1 avocado, diced
  • 1 lb salmon, diced

Method

  1. Combine the rice vinegar and sugar.
  2. Stir though the cooked sushi rice, and with wet hands, shape into balls.
  3. Press the balls into ramekins lined with parchment paper, and press the rice up the sides of the ramekins into cup shapes.
  4. Refrigerate for 15 minutes.
  5. In the meantime, combine the soy sauce, cilantro, sesame oil, chili paste and salt in a bowl.
  6. Combine the mango, avocado and salmon.
  7. Pour the soy mixture over the salmon mixture, and stir through until evenly coated.
  8. Remove the rice cups from the refrigerator, and peel off the parchment paper.
  9. Distribute the salmon mixture between the rice cups.
  10. Garnish, serve and enjoy!