By GPS Regional Director – Beryl Veasey Oles
Isn’t it about time for a lazy day in the sun? We deserve it, right? A leisurely, peaceful day, doing as little as possible. So how about a picnic?
Really, just an old-fashioned picnic, not a bbq or elegant al fresco event, but a small intimate, casual outing, say 4 to 6 people, maybe eight good friends or family. Pick a relaxing destination, a hilltop in the country, a lush green meadow, or a tranquil lakeside spot, serene, quiet, private, no picnic tables needed! Think simplicity – a big picnic blanket spread out on the ground, just plop down with your picnic basket, under a shady tree perhaps. Simple fare, no fuss, no muss, all cold goodies, mostly hand-held (remember you’re sitting on the ground with a plate balanced on your lap). Good food, coolers filled with bell-jars of cocktails, mocktails or sangria, a bottle or two of wine, preferably white or rose – obviously a corkscrew – cool water, IPA’s or cold lagers. Lemonade, without a doubt. Try reusable plates, cups, utensils and containers, and cotton napkins; let’s do our bit for the planet while enjoying its gifts.
Here you go; the recipes & other suggestions follow:
– A bowl of Cherry Tomatoes, of all colors
– Crudites with goat cheese, walnut, and apple dip
10-oz log of goat cheese
2 oz cream cheese
1 tbs lemon juice
1 tbs maple syrup
½ cup finely chopped walnuts
½ cup finely chopped apple
2 cloves finely chopped raw garlic
¼ tsp cinnamon
¼ tsp ground cloves
Salt
Freshly ground pepper
Put everything in a blender and whip until smooth and silky.
Chill.
– Crackers, pita, and chips – Fresh Cherry Tomato Focaccia
– A tossed Green Salad with any dressing you want, but packed on the side so it doesn’t wilt
– A Cold Quiche Lorraine (DIY or store-bought works too)
Frozen pastry shell for a one-crust 9-inch pie
4 strips bacon
1 onion, thinly sliced
1 cup Gruyere or Swiss cheese, cubed
4 eggs lightly beaten
2 cups cream or 1-cup cream. 1 cup milk
¼ tsp nutmeg
½ tsp salt
¼ tsp finely ground white pepper
Preheat oven to 450. Bake shell for 5 minutes per package directions. Set aside.
Cook bacon until crisp, remove from skillet.
Pour off all but 1 tbs fat.
Cook onion in fat until fairly soft and transparent. Remove from skillet, drain on a paper towel.
Crumble bacon and sprinkle over the pastry shell, add the onion and cheeses.
Combine the eggs, cream, nutmeg, salt and pepper and pour over the onion-cheese mixture.
Bake 15 mins at 450, then reduce heat to 350.
Bake until a knife comes clean about 1” from the edge of the quiche.
Allow to cool at room temperature, then chill..
– Honey Dijon Cold Chicken Drumsticks
Ingredients:
1. 10-12 chicken drumsticks
2. 1/2 cup honey
3. 1/2 cup Dijon mustard
4. 1/4 cup soy sauce
5. 2 cloves garlic, minced
6. Salt and pepper to taste
7. Optional: fresh chopped parsley for garnish
Instructions:
1. Mix the honey, Dijon mustard, soy sauce, and minced garlic in a large bowl.
Season the mixture with salt and pepper to taste.
2. Add the chicken drumsticks to the bowl and toss until they are thoroughly coated in the honey
mustard mixture.
3. Cover the bowl and let the chicken marinate in the refrigerator for at least 2 hours, or
overnight if possible.
4. Preheat your oven to 375°F (190°C).
5. Line a baking sheet with foil and place a wire rack on the sheet. Arrange the marinated
chicken drumsticks on the rack.
6. Bake the chicken in the preheated oven for about 45-50 minutes, until the chicken is
cooked and the skin is crispy. Be sure to turn the drumsticks halfway through the
cooking time to ensure even cooking.
7. Once the chicken is done, remove it from the oven and let it cool.
8. After the chicken has cooled, place it in the refrigerator to chill.
9. Before your picnic, pack the chicken into a container. Sprinkle with fresh chopped parsley for
garnish, if desired.
– A Big Sandwich
2 loaves of frozen bread dough
1/4 C mayo
3T spicy mustard
cheese
lunch meat
Lightly grease a cookie sheet pan. Once the dough is defrosted, stretch to fit one loaf for the
bottom crust. To stretch the top crust use a piece of plastic wrap the same size as the sheet
pan. Hint: The dough tends to bounce back so let it rest as you stretch it to fit the pan.
Combine the mayo & mustard. Layer the lunch meat, mayo-mustard combo and cheese.
Carefully place the stretched top dough on top, pinch the edges to seal. Bake at 375 degrees for
30-35 minutes.
Allow to cool, cut into sandwich pieces.
– Lemony Chilled Shrimp
If you’re a purist, peel and devein raw shrimp, leaving the tails on and boil 2-3 minutes until pink.
Marinate when still warm. If you’re in a hurry, or don’t want the fuss, ready-cooked shrimp works
perfectly well.
1 lb large or extra-large cooked shrimp, tails on
¼ cup finely chopped green pepper
½ cup white wine vinegar
½ cup water
½ cup olive oil
¼ cup lemon juice
1 ½ tsp lemon zest
½ tsp ground mustard
1 tsp sugar
½ tsp dried or 1-1/2 tsp fresh oregano
1 tablespoon chopped fresh basil
1-1/2 tsp salt
Freshly ground black pepper
Whisk all ingredients together till nicely blended, add the shrimp, cover and refrigerate for a minimum
of 2 hours, up to overnight, turning occasionally. Discard marinade. Toss with a little extra chopped
basil and another twist of black pepper. Pack into a picnic container, tails up.
Dip into:
Marie Rose Sauce:
1 cup mayonnaise
1/3 cup tomato ketchup
Juice of half a lemon
Mix together – that’s it!!
– Deviled Eggs*
DEVILED EGGS
INGREDIENTS
Yield: 12 halves
• 6large eggs
• 1teaspoon Dijon mustard
• 1 to 2dashes Tabasco sauce, to taste
• Salt, to taste
• 1⁄4teaspoon freshly ground black pepper
• 1tablespoon snipped fresh chives
• 3tablespoons mayonnaise
• Paprika, for garnish
• Whole fresh chives, for garnish
Step 1
Rinse eggs with warm water, and place in a small saucepan. Cover
with cold water, place the pan over medium-high heat and bring to a
boil. Turn off heat, cover and let sit for 12 and 1/2 minutes. Drain,
rinse under cold water then peel. Cool in the refrigerator, loosely
covered, for 15 minutes.
Step 2
Halve eggs lengthwise, and carefully scoop out yolks. Place yolks in a
bowl, and mash with a fork. Add mustard, Tabasco, salt, pepper and
snipped chives. Stir in mayonnaise.
Step 3
Fill each egg white with about 11⁄2 teaspoons of the egg-yolk mixture
using a spoon or piping bag fitted with a star tip and dust the top with
paprika. You can use a plain plastic bag- squeeze filling into one
corner and snip off the end. Arrange on a platter; garnish with whole
chives.
This recipe is adapted from “U.S.A. Cookbook,” written by Sheila
Lukins, an author of the “Silver Palate” cookbooks that were popular
in the 1980s and ’90s, and published in NYT Cooking section.
– Sliced oranges splashed with a little Cointreau, served with Stuffed Dates*
Stuffed Dates with Clementines or Tangerines
Serves 4
Ingredients
1/2 C Marscapone Cheese
1/4 t Cinnamon
1 T Sugar
8 Medjool Dates
Stir together mascarpone, cinnamon and sugar in a small bowl. Cut
a slit lengthwise in each date, remove the pit. Fill each date with 1T
of mixture. Refrigerate until ready to serve.
Serve with peeled and sectioned clementine or tangerines.
From Martha Stewart Living
Pack your coolers with ice to keep everything nicely chilled. Enjoy the peace, your company, and uncomplicated food. Pick up when you leave (take your garbage with you!) so the next picnicking group can move right into the spot. Spread the word, it’s a lovely lazy day.