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16 All-American Recipes For Your Next Outdoor Gathering

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Blueberry Cobbler 3/16

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Blueberry Cobbler

Each bite  of this blueberry cobbler tastes like picnics on sunny days. Native to North America, a blueberry harvest runs from April through late September - so now's the perfect time to try this fool-proof recipe. Ready in less than an hour, it's the perfect last-minute picnic dessert plan!

Ingredients (for 6 people):

  • 6 tbsp butter 
  • 1 1/4 cups of pancake mix
  • 1/2 cup sugar
  • 2/3 cup milk
  • 3 cups fresh blueberries

Instructions:

  1. Preheat the oven to 350°F. Melt the butter and pour into an 8-inch baking dish. 
  2. In a bowl, whisk the pancake mix, sugar and milk. Pour the mixture over the melted butter into the baking dish.
  3. Sprinkle the blueberries over the mixture and bake for 45 min.
  4. Take care when transporting you cobbler to the picnic! Keep it fresh in a pan with a snapping lid, or keep the cobbler in its dish and cover in aluminium foil. 

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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!