I love picnics. I always have, ever since I was a little girl. I enjoy finding a basket that has great accessories like jumbo size red and white checkered napkins, neat little compartments for silverware and containers of great food and of course, the beautiful woven basket itself. There is something really satisfying about filling a great basket with good food and heading to the park to meet friends.
The Fourth of July is a perfect time of year for a picnic. The weather is warm and the fireworks are amazing and free. You just need to provide some great food and invite a lot of good friends.
Picnic recipes are those that benefit from sitting for a day or so in the refrigerator and are best served room temperature. Picnic foods also need to be easy to transport and easy to eat with a plastic fork or just with hands.
Proper packing makes for a much nicer event.
Here are some picnic must haves:
A picnic basket or a cooler — If your destination has sidewalks, a rolling cooler is nice. If taking your meal to the beach or a grassy park, don’t bother seeking out a rolling basket or rolling cooler as you will be carrying it anyway.
Napkins — I prefer cloth for picnics because they encourage everyone to return them to the basket and that cuts down on possible litter. Make sure they are big napkins as everyone will be eating with hands.
Plastic silverware — A knife, fork and possibly spoon are all you need.
A blanket — Make sure it’s machine washable and a light fabric. While vinyl may seem like a good idea since it is spill-proof, it will be too hot, so pick something that breathes a bit. Spread the blanket out and weigh the corners down with rocks or bricks (send the kids to find weights — it’s a fun assignment).
Plastic plates — Invest in some heavy duty plastic plates which are reusable. You can usually find good quality ones in boating and marine stores.
Wine opener and bottle opener — Be sure to check park regulations before arriving because some do not allow alcohol.
Plastic cups — I pack a sleeve of clear plastic 6 oz. "tumbler" style cups as they tend to be more stable and they double as bowls for chilled soup or spreads and dips.
Two garbage bags — one for trash you will dispose of in the park, one to put your plates and napkins in so they can be carried back in your basket or cooler without creating a mess until you get home.
Bug spray — It’s Florida.
Hand sanitizing wipes — Great for before and after the meal.
Of course the food! Here’s what I will take this year:
Recipes:
Conquistadors Chilled Gazpacho: Serves 8
(transport to your picnic in a chilled thermos)
1 lb. red peppers
1 lb. yellow peppers
1 lb. tomatoes
1 lb cucumbers
½ cup olive oil
½ cup cilantro
½ cup parsley
1 large red onion
Preheat oven to 400. Place peppers, tomatoes and red onion in a roasting pan, toss with a little olive oil and roast for 10 minutes until skin is just bubbling. Remove and let cool. Rub skins off of peppers and tomatoes. Dice onion. Place peppers, onion and tomatoes in a food processor and puree, adding oil through the feed tube, in a thin stream. Remove and strain if desired. Chill for 3 hours.
Dice cucumber and sprinkle with salt. Set in colander and let drain for 20 minutes. Rinse and pat dry.
Add to soup and continue to chill until ready to serve. Garnish with fresh herbs.
Classic Mufulletta Picnic Sandwich:
Serves 8
(this New Orleans treat is perfect for picnics)
1 large round country loaf bread (8 inches in diameter), cut in half horizontally
1 jar olive tapenade
4 tbs. grainy or Cajun mustard
4 kosher pickles, sliced
1 red onion, sliced
1 sweet onion, such as Vidalia, sliced
1 red bell pepper, sliced into rings about ¼ inch thick
½ cup Dukes mayonnaise
8 oz. thinly sliced salami
8 oz. thinly sliced ham
8 slices provolone cheese
¼ cup Italian dressing
Spread top and bottom of bread with olive tapenade, mustard and mayonnaise. Layer with pickles, onions, peppers and meat. Drizzle with Italian dressing and top with cheese and top of bread round.
Wrap, very tightly, with saran wrap and place in fridge for at least 2 hours and up to 8. Take along on a picnic and pack a small cutting board and bread knife so you can cut it into pieces for serving.
Zesty Orzo Salad with Lemon and Olives:
Serves 8
1 box orzo, cooked according to package directions and well drained
½ cup good olive oil
Juice and zest of 2 lemons
1 tsp. mayonnaise
1 tsp. salt
1 tsp. ground black pepper
½ tsp crushed red pepper
1 cup Kalamata olives, sliced
1 cup fresh parsley, finely chopped
In a small bowl, whisk oil, lemon juice and zest and mayonnaise until well blended and slightly creamy. Add salt, pepper and crushed red pepper and pour over orzo. Toss well to coat. Add olives and parsley and toss again before serving. This is great served room temperature.
All American Perfect Sunshine Cupcakes:
Makes 12 cakes
1 ½ cups all-purpose
flour
1 ½ tsp. baking powder
¼ tsp. salt
2 large eggs, room
temperature
2/3 cups sugar
¾ cup unsalted butter, melted
2 tsp. vanilla extract
½ cup milk
Muffin pans
Muffin pan liners
Preheat oven to 350 degrees. Line muffin tin with liners. Whisk flour, baking powder and salt together in a medium bowl.
In the bowl of a mixer, beat eggs and sugar until light and foamy, about 2 minutes. While whisk attachment is still moving, slowly add butter and vanilla.
Continue to mix while adding in the dry ingredients a bit at a time. Add the milk.
Divide into muffin tins and bake for 20-25 minutes. Cool completely. Frost with your favorite frosting.
Simply Great Frosting:
Makes enough to generously cover 12 cupcakes
1 lb. unsalted butter, at room temperature
3 lbs. confectioner’s sugar (3 boxes)
¼ cup whole milk, at room temperature
1 tbs. vanilla extract
Food coloring of your choice
In the bowl of a mixer, using the paddle attachment, whip butter on high speed until very soft. Add one box of confectioner’s sugar slowly. Add milk to combine. Continuing on low speed, add the rest of the sugar slowly and once well mixed, add vanilla. Beat on high for 3 minutes until fluffy. Store in the fridge. Color batches with food coloring.
Andrea Rosenblatt is the owner and head chef of A. Chef’s Cooking Studio. 827-1350
