1 Here I am on the set of Today with co-anchor Savannah Guthrie.
2 My segment was all about how to put together delicious picnic treats, from beverage to dips to desserts, all in make-ahead, perfectly packaged jars.
3 Sangria is a wonderful adult summer picnic beverage.
4 Savannah was surprised to see that this sangria is made with white wine, which is very refreshing in the summer.
5 Fresh fruit is essential to a sangria and we chose mango, pineapple, cantaloupe, and apricot. Sliced fresh ginger and mint leaves provide great flavor.
6 You start by pouring a bottle of crisp white wine, such as Sauvignon Blanc or Pinot Grigio, into a pitcher.
7 Then add all of the fruit, the ginger, and mint.
8 A half cup of Cointreau, or orange liqueur, gives the mixture a really nice citrusy flavor.
9 After macerating for a time in the refrigerator, ladle the sangria into canning jars that have tight-fitting lids and pack in a cooler.
10 I then went on to show Savannah how to put together a seven-layer bean dip in jars.
11 You start by sauteing chopped onion and garlic until translucent.
12 You then add 2 cans of drained pinto beans, mashing them with the back of a wooden spoon as they warm.
13 You also mash avocados with minced jalapenos, a little sour cream, and some lemon juice.
14 Place the avocado in a zip-lock bag, seal the bag, and snip off one of the bottom corners to make a type of pastry bag. You can squeeze out the avocado, avoiding any kind of mess.
15 You then layer the jars with mashed beans, grated cheddar, chopped scallions, chopped tomatoes and onion, the avocado mixture, some sour cream, and chopped black olives.
16 Put lids on the jars and pack them in the cooler along with some toasted pita strips or tortilla chips. It's a very nice way to present and serve a very popular bean dip.
17 The next jarred picnic food was a Niçoise terrine, a takeoff of the wonderful salad known as salade Niçoise. I make and serve this delicious salad a lot and my guests love it!
18 The ingredients for this salad include Bibb lettuce, hard-cooked eggs, blanched green beans, tomatoes, Niçoise or Kalamata olives, and canned tuna packed in oil.
19 A vinaigrette is made in a separate jar by whisking together Dijon mustard, minced shallot, red-wine vinegar, and olive oil.
20 Divide lettuce among four jars. Top with tuna, green beans, eggs, tomatoes, and olives, and season with salt and pepper. Put the lids on and pack in the cooler along with the jarred vinaigrette.
21 Just before serving, give the vinagrette a shake and drizzle over the individual salads.
22 Look what a beautiful and mouth-watering picnic salad this makes!
23 What's a meal without dessert? Here's an elegant espresso mousse that packs really well for a picnic.
24 This mousse is a combination of powdered gelatin, egg yolks, sugar, heavy cream, and espresso powder, which is all cooked together. When cool, whipped cream is folded in and then the mixture is poured into jars and refrigerated until set.
25 At the picnic, just before serving, take the mousse out of the cooler and sprinkle the tops with cocoa powder and then dollop on some heavy cream that was whipped earlier and carried in separate jar.
26 Espresso mousse is such an unexpected picnic treat!
27 At the end of the segment, I presented Savannah with a dozen jelly jars for her to start practicing.
28 So, for this picnic fare, all you need are some jars with lids, a good cooler, and some ice packs to keep things cool until you're ready to eat.
29 I hope you'll try these recipes whether you're going on a picnic, or not.
30 Here I am with Alicia Ybarbo, the Today Show producer.
31 And a nice shot with Leslie Fagan, Stage Manager.
32 And here I am with Anduin Havens. Anduin worked on my television show as a Supervising Production Designer and now is Director, Special Project Design.