Summer brings to mind lazy days, warm nights and picnics under the stars listening to music. At least that’s what it means to me; elegant picnics under the stars at one of my favorite out door venues, Ravinia.

Similar to Wolf Trapin Washington, DC and Tanglewoodin Massachusetts, Ravinia offers a wide selection of entertainment including the Chicago Symphony Orchestra, modern pop favorites, jazz greats such as BB King, and everyone’s favorite NPRstar, Garrison Keillor. Pick your favorite, then sit outside on a blanket or lawn chairs, and enjoy an entertaining evening out with friends and family.

What to eat and drink is always a top priority at these events as its usually more fun to have something other than peanut butter and jelly and ham sandwiches. Sure, you could stop off for a pre-packaged chicken dinner, or subs, but why not make the evening truly special with original sandwiches and salads served with sparkling wine.

Start with a delicious appetizer made with refreshing summer fruit. This one includes papaya, pineapple, mango and kiwi.

Tropical Fruit Salsa

This is a great summer salsa - serve with chips and you'll have some happy guests!

Ingredients

1/2 C. mango fruit chunks

1/2 C. pineapple fruit chunks

1/2 papaya fruit chunks

2 sliced kiwi

1/4 C. diced sweet red pepper

1/4 C. diced Maui onion

2 Tbsp. minced cilantro

1 chili pepper, seeded and veined, finely chopped

1 Tbs. soy sauce

2 tsp. minced fresh ginger

1 tsp. minced garlic

2 Tbs. canola oil

Directions

Combine all ingredients in a bowl. Mix gently and let stand for an hour in a refrigerator.

Tip: For even more zing, add diced jalapenos to the mix.

Yield: 4-6 servings

Glorious Fresh Fruit Salad Creamy Red Pepper Dip with Vegetables Ricotta Fruit Dip

 

Serve salads to your guests with these easy offerings such as, Tomato-Cucumber Salad; a popular way to start any meal, with crushed garlic and peppers.

Ingredients

1/2 C. olive oil

3 Tbs. wine vinegar

1 Tbs. sugar

1 Tbs. crushed garlic

1/2 tsp. each of thyme, oregano & basil

1/2 tsp paprika

1 tsp. Dijon style mustard

1/8 tsp. pepper

Directions

Combine all the ingredients, pour over sliced tomatoes or cucumbers, and marinate at room temperature for 1/2 hour.

Greek Tortellini Salad French Cafe Summer Salad Fresh Green Bean and Potato Salad

Then you can serve sandwiches like these Ham and Brie Baguette Sandwiches with Honey-Mustard Mayonnaiseby Wolfgang Puck.

Nothing satisfies like a well-made sandwich. In the process, I followed some simple rules that you can use to make great sandwiches for school or work lunchboxes. There's nothing like biting into a crispy baguette and experiencing the sweetness, tartness and smokiness, all mixed together. Follow my simple rules, and you'll probably agree.

Ingredients

HONEY-MUSTARD MAYONNAISE

2 Tbs. white wine vinegar or Champagne vinegar

1 large egg

1 tsp. Dijon mustard

Kosher salt

Freshly ground black pepper

1 C. olive oil

1 Tbs. honey

HAM AND BRIE BAGUETTE SANDWICHES

1 whole baguette loaf

1/2 lb. (250 g) thinly sliced Black Forest ham

6 oz. (185 g) ripe Brie cheese, cut into thin slices or wedges

4 leaves Romaine lettuce, preferably pale yellow inner leaves

Thinly sliced tomato (optional)

Dill pickle chips (optional)

Thinly sliced red onion (optional)

Directions

Preheat the oven to 350 degrees (180 C). Meanwhile, make the Honey-Mustard Mayonnaise: Put the vinegar, egg, mustard, salt and pepper in the bowl of a food processor fitted with the stainless-steel blade or whisk attachment. Turn the machine on and, with the motor running, slowly drizzle in the olive oil, continuing to beat the mixture until all of the oil has been added and a good thick mayonnaise has formed. Add the honey and pulse the machine to blend it in. You should have about 1 1/2 C. (375 ml), enough for many sandwiches; use liberally to taste, reserving the rest in a covered container in the refrigerator.

To make the sandwiches: Bake the baguette in the preheated oven until it is good and crisp, about 10 minutes. With a bread knife, cut the baguette crosswise into two equal pieces; then, split each piece horizontally lengthwise in half, taking care not to cut all the way, so that it opens like a book. Coat the inside surfaces generously with the Honey-Mustard Mayonnaise. Layer the ham, cheese and Romaine inside each baguette half, adding sliced tomato, pickles and onion if you like. Close each sandwich securely and serve. Can be made a head and served chilled.

Yield: 2 servings

(Chef Wolfgang Puck's new TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)

©2004 WOLFGANG PUCK WORLDWIDE, INC.

DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

Other great sandwiches include:

Avocado Pocket Sandwiches Roast Beef and Red Pepper Sandwiches Pita Bread with Crab Filling

Make the dessert course truly special with finger food that truly delights. Cinnamon-Spice Oatmeal Raisin Cookies are one of my favorites from Wolfgang Puck.

Ingredients

1 1/4 C. all-purpose flour

3/4 tsp. ground cinnamon

1 tsp. baking soda

1/2 tsp. baking powder

1/2 tsp. ground allspice

Pinch of salt

8 oz. unsalted butter, at room temperature, cut into small pieces

2/3 C. granulated sugar

2/3 C. light brown sugar

2 eggs

2 C. quick-cooking (not instant) rolled oats

2 C. seedless raisins

1 1/2 C. coarsely chopped walnuts

Directions

In a mixing bowl, sift together the flour, cinnamon, baking soda, baking powder, allspice and salt. Set aside. In the large bowl of an electric mixer, using the paddle or beaters, or in a large mixing bowl using a hand-held electric mixer, beat the butter at medium speed just until soft and smooth. Add the granulated and brown sugars and continue beating; once the sugars are incorporated, raise the speed to high and continue to beat for several minutes until the mixture looks fluffy, stopping the machine from time to time to scrape down the side of the bowl and under the beaters if necessary with a rubber spatula.

Reduce the speed to medium and, one at a time, add the eggs, beating just until smoothly combined. Add the flour mixture and beat at medium speed just until combined. Add the oats, raisins and walnuts and beat just until combined. On the kitchen counter, place a sheet of plastic wrap large enough to completely enclose the cookie dough. With the spatula, scrape the dough from the bowl onto the plastic wrap. Seal the wrap around the dough and refrigerate at least 2 to 3 hours or preferably overnight.

Position the oven rack in the center of the oven and preheat the oven to 350 degrees and then line 1 or 2 baking sheets with parchment paper. Remove the dough from the refrigerator. With your fingers, pinch off golf ball-sized pieces of dough and roll them between your palms until round, then put them on the prepared baking sheets about 2 inches apart.

Bake a sheet at a time until the cookies are slightly firm to the touch, 13 to 15 minutes, rotating the sheet after 7 to 8 minutes to ensure even baking. With a wide metal spatula, transfer the baked cookies to a wire rack to cool. If reusing the baking sheet, let it cool slightly before placing more balls of dough on it. Once the cookies have cooled, store in an airtight container at room temperature.

Yield: 4 dozen

(Chef Wolfgang Puck's TV series, "Wolfgang Puck's Cooking Class," airs Sundays and Wednesdays on the Food Network. Also, chef Wolfgang Puck's latest cookbook, Wolfgang Puck Makes It Easy, is now available in bookstores. Write Wolfgang Puck in care of Tribune Media Services Inc., 2225 Kenmore Ave., Suite 114, Buffalo, NY. 14207.)

©2005 WOLFGANG PUCK WORLDWIDE, INC.

DISTRIBUTED BY TRIBUNE MEDIA SERVICES, INC.

Strawberry Angel Bars Chocolate-Dipped Fortune Cookies Laura Bush's Texas Governor's Mansion Cowboy Cookies

And don’t forget to bring a selection of red and white wines. Check out some of our picks at Recipe4Living and start your summer off right! Have a tasty week.