First Day of Spring Picnic Lunch: Pizza Muffins & Mint Juleps

By Keegan Crowley

Spring break is officially over, and Syracuse made the transition so much easier with a disgusting muddy rainstorm. It already feels as though all traces of a tan have mysteriously disappeared. Regardless of whether you’re still wearing Uggs and a North Face, yesterday was officially the first day of spring. We’re celebrating with the perfect picnic lunch: mini pizzas and mint juleps in a to-go tumbler.

Perfect Picnic Pizzas

Ingredients: 1 ½ c. flour 1 ½ Tbsp. baking powder 1 tsp. dried rosemary 1 ½ c. milk 2 eggs 8 oz. mozzarella 1 c. diced tomato or chopped cherry tomatoes 1 ½ c. chopped red/green pepper ¾ c. chopped red onion ¼ c. olive oil ¾ c. fresh basil

1. Preheat oven to 350 degrees Fahrenheit. 2. Whisk together flour, baking powder, rosemary, milk, and eggs. 3. Chop mozzarella into half inch pieces and toss with tomatoes, peppers, and onions, ¼ cup of the basil, and olive oil. 4. Combine vegetables and cheese with flour mixture and let sit for about ten minutes. 5. Divide the batter evenly between the muffin cups and put in the oven for 30 to 40 minutes, or until golden brown. 6. Let cool and garnish with the extra basil. Serve warm with marinara sauce or other dipping sauces.

Breezy Mint Juleps

Ingredients: 6 mint sprigs 2 tsp. water 1.5 tsp. powdered sugar 1.5 oz. lemon juice 1 oz. lime juice 4 oz. whiskey

1. Combine water, powdered sugar, lemon, and lime juice in a large glass or bowl. 2. In a tumbler, thoroughly shake up the juice mixture with whiskey and mint leaves. 3. Pour over ice and sip responsibly. Makes about two.