Patriotic LemonadeCharred Gem LettuceSmashed Buttermilk Potato SaladMemorial Day Best BBQ ChickenSweet-and-Smoky Cedar-Planked SalmonCherry-Cinnamon Sugar Pie-wichesChewy Brownie Ice Cream SandwichesFlourless Peanut Butter Chocolate Chip Cookies

Recipes for a Backyard BBQ or Picnic in the Park

Monday, May 25 is Memorial Day, a day when many enjoy a backyard barbeque, or picnic in the park.

If you have a recipe that you would like to share, we would love to hear from you! Recipes, with photo (and a short story/history), if available, can be submitted to ads@the

Patriotic Lemonade

1-1/2 c. sugar

1-1/2 c. fresh lemon juice (from about 10 lemons), plus 2 lemons, sliced

Strawberries and blueberries and fresh mint sprigs, for serving


In a small saucepan, combine sugar and 1-1/2 cups water; bring to a boil. Reduce heat and simmer until the sugar dissolves, 3 to 4 minutes. Remove from heat and cool completely.

In a large pitcher, combine lemon juice, 1-1/2 cups sugar syrup, and 4 cups cold water (add remaining sugar syrup to adjust sweetness, if desired). Refrigerate until chilled. Add a few berries for color and mint sprigs, as desired. Yields 7 cups.


Charred Gem Lettuce  

1/4 c. slivered almonds

1 T. fresh lemon juice

1-1/2 tsp. Dijon mustard

1 tsp. anchovy paste

1/2 small clove garlic, pressed

1/4 c. plus 1 T. olive oil, divided

Kosher salt

Freshly-ground black pepper

6 heads gem lettuce or 3 romaine hearts, halved lengthwise

Shaved Parmesan cheese, for serving


Place almonds and 1/4 cup water in a blender. Process until smooth, about 1 minute. Add lemon juice, mustard, anchovy paste, and garlic. Process until combined, about 1 minute.

With the blender running, slowly pour 1/4 cup oil through the feed tube until combined. Season with salt and pepper. (Thin with an additional tablespoon water, if desired.)

Heat grill to medium-high. Brush cut sides of lettuce with remaining tablespoon oil. Grill cut sides down, until charred, 1 to 2 minutes; transfer to a platter.

Drizzle dressing over lettuce. Top with Parmesan. Serve immediately. 8 servings.


Smashed Buttermilk Potato Salad

(Crispy spuds and rich buttercream team up in this easy summer side.) 

3-1/2 lb. baby new potatoes

Kosher salt

Freshly-ground black pepper

4 T. olive oil, divided

1/2 c. buttermilk

2 T. mayonnaise

1 tsp. pure honey

2 tsp. fresh thyme leaves

2 scallions, sliced

1 roasted red pepper, chopped

1/4 c. fresh flat-leaf parsley, chopped


Place potatoes in a large pot; cover with cold salted water. Bring to a boil, reduce heat, and simmer until tender, 15 to 18 minutes. Drain.

Arrange oven rack approximately 6 inches from top of oven and preheat to 450°F. Rub 2 tablespoons oil on 2 large-rimmed baking sheets, dividing evenly. Divide potatoes between baking sheets. Working one at a time, gently press potatoes, with the bottom of a glass or your palm, until crushed but still intact. Brush potatoes with remaining 2 tablespoons oil, dividing evenly. Season with salt and pepper.

Roast, one pan at a time, turning potatoes once, until golden brown and crisp, 22 to 25 minutes.

Meanwhile, whisk together buttermilk, mayonnaise, honey, and thyme in a bowl. Season with salt and pepper. Add warm potatoes and toss to coat. Fold in scallions, red pepper, and parsley. 10 servings.


Memorial Day Best BBQ Chicken 

1/2 c. Worcestershire sauce

1 tsp. Cajun seasoning

1 tsp. garlic powder

2 -1/2 T. brown sugar

1-1/2 T. ketchup

6 skinless, boneless chicken breast halves


In a large bowl, blend the Worcestershire sauce, Cajun seasoning, garlic powder, brown sugar, and ketchup. Place the chicken in the bowl, and coat thoroughly with the sauce mixture. Cover, and refrigerate 8 hours or overnight.

Heat an outdoor grill for medium heat, and lightly oil grate.

Discard the marinade, and grill chicken 6 to 8 minutes per side on the prepared grill, or until no longer pink and juices run clear. 6 servings.


Sweet-and-Smoky Cedar-Planked Salmon

2 T. light brown sugar

2 tsp. smoked paprika

1 tsp. grated lemon zest

Kosher salt

Freshly ground black pepper

1 (2-1/2 lb.) skin-on salmon fillet


Soak a large cedar grilling plank (about 15 inches by 7 inches) in water, 1 to 2 hours.

Heat grill to medium. Combine sugar, paprika, lemon zest, and 1/2 teaspoon each salt and pepper in a bowl. Season salmon with salt and rub spice mixture all over flesh side.

Place salmon on soaked plank, skin side down. Grill, covered, to desired doneness, 25 to 28 minutes for medium. 8 servings.


Cherry-Cinnamon Sugar Pie-wiches

2 pt. vanilla ice cream, softened

1 (21-oz.) can cherry pie filling, divided

2 T. sugar

1/2 tsp. ground cinnamon

All-purpose flour, for work surface

1 (17.3-oz.) package frozen puff pastry sheets

1 large egg, lightly beaten


Transfer ice cream to a large mixing bowl. Dollop 1 cup cherry pie filling on ice cream and gently stir to swirl together. Freeze until firm, 2 hours or up to 2 days.

Preheat oven to 400°F. Combine sugar and cinnamon in a bowl. Unfold puff pastry onto a lightly floured work surface; cut out rounds using a 3-inch cookie cutter. Transfer to 2 baking sheets, spacing at least 2 inches apart.

Brush rounds with egg and sprinkle with cinnamon sugar. Bake until puffed and deep golden brown, 10 to 12 minutes. Transfer to a wire rack and cool completely. Once cool, split.

Finely chop remaining pie filling. Scoop 2 heaping tablespoons ice cream onto bottom halves of cinnamon pies. Drizzle with chopped cherry pie filling, dividing evenly. Sandwich with remaining tops. Serve immediately. 6-8 servings.


Chewy Brownie Ice Cream Sandwiches

Cooking spray

1 c. all-purpose flour, spooned and leveled

1/2 c. unsweetened cocoa powder

1/4 tsp. kosher salt

1 c. (2 sticks) unsalted butter, cut up

8 oz. bittersweet chocolate, chopped

1 1/2 c. sugar

4 large eggs

3 pt. coconut gelato, softened

Shredded coconut, for coating


Preheat oven to 325°F. Lightly grease an 18- by 13-inch rimmed baking sheet with cooking spray; line with parchment paper, leaving a 3-inch overhang on the two long sides. Whisk together flour, cocoa, and salt in a bowl.

Microwave butter and chocolate in 30-second increments, stirring in between, until melted. Whisk in sugar. Whisk in eggs, just until combined. Fold in flour mixture, just until combined. Transfer batter to prepared pan. Bake until a wooden pick inserted in the center comes out with moist crumbs attached, 9 to 11 minutes. Cool completely in pan.

While still in the pan, slice brownie in half crosswise. Freeze, in pan, until firm, at least 30 minutes. Remove one brownie half, and invert second brownie half in pan. Scoop coconut gelato onto inverted brownie, and top with remaining brownie half (top side up) to create a sandwich; gently press together. Freeze, in pan, until firm, 1 hour or up to 2 days. Cut evenly into 12 sandwiches. Coat edges with shredded coconut. 12 servings.


Wanting to bake cookies, but are having a hard time finding flour at the local grocery story? Here is a recipe for flowerless cookies.


Flourless Peanut Butter Chocolate Chip Cookies

1 c. peanut butter

1 c. brown sugar

1 egg

1 tsp. baking soda

1/2 c. chocolate chips


In a bowl, mix all ingredients together. Roll cookie dough into 1 to 1-1/2 inch balls, place on cookie sheet lined with parchment paper. Press slightly to flatten.

Bake at 350°F for 8-1/2 to 10 min. Remove from oven and let them cool for a minute or two before removing them from the baking sheet.

Makes about 1 to 1-1/2 dozen, depending on size of ball.


Quote of the Week:

“Vows made in a storm are forgotten in the calm.” 

~ Thomas Fuller




The Drummer and The Wright County Journal Press

PO Box 159
108 Central Ave.
Buffalo MN 55313

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