Tag Archives: picnic

Summer of Love | Picnic Recipes Galore

25 Jul

Summer is for harvesting garden goodies, hanging out outside — picnics, hammocks, BBQs & early morning outdoor bootcamp — cold brewed coffee, fizzy fruity delights, cooking with farm/our container garden fresh ingredients, crafty endeavors, new friends & romps with the pups. Phew…all that and we’re back in BlogLand with a vengeance!

We celebrated our first anniversary (and 7th year of togetherness!) over the weekend & it was filled with commissioned art (thanks to Nan Lawson, Flowers In May & the fact that paper is a traditional first anniversary gift), yummy food & sentimental goodness (Remember when I wanted a set of these ? Well, Jess surprised me with a vintage 1940’s set in mint condition. *swoon*).

custom illustration by Nan Lawson

custom anniversary illustration by Flowers in May

I had ambitious plans to surprise Jess with a romantic outdoor picnic — filled with smartly designed paper goods, mason jars upon mason jars, yummy food reminiscent of our wedding catering — spread on a handmade little blanket/quilt made out of fabric from our wedding. But I participated in ArtBeat as a craft vendor on Saturday & totally ran out of time (despite planning the picnic menu & starting projects months ahead of time).

my table at ArtBeat! Opal & Ollie Etsy shop opening in August! stay tuned…

So…the weather forecast wasn’t promising & I decided, the morning of, that we’d either eat inside or on the deck. Oh, and, I didn’t finish the blanket but I made really great progress & will finish it one night this weekend. We used an adorable picnic blanket as a tablecloth that our friends Cobi & Sarah gave us as a wedding shower gift. K.I.S.S., right?

Now on to the good stuff!

The menu (with links to recipes & my notes)…

Deviled eggs | Recipe: Mark Bittman (basically your traditional deviled egg recipe: hard boiled eggs, dijon mustard, mayo, S&P) | I topped each with a tiny bit of dill relish instead of paprika.

BLT corn salad lettuce wraps | Recipe: Joy the Baker | This charred corn salad was incredible. I used high quality bacon & oven roasted it. Charring corn in a small apartment kitchen over an open gas burner flame is amazingly fulfilling! I wondered if the corn would actually cook & it did…perfectly! It turned a darker yellow as the kernels crackled & blackened. Mess warning: the stovetop was eat-off-of-it clean before this endeavor & corn shrapnel was everywhere after 3 ears of corn were nicely charred. Well worth it though!

Best berry salad | Recipe: Our very own!

Chocolate yogurt snack cakes | Recipe: Smitten Kitchen | Ah-mazing! I added a teaspoon of espresso powder to the recipe to bring out the depth of chocolatey goodness & dusted the cooled cakes with a little bit of powdered sugar. I’d make them again in a heartbeat. Oh, I had trouble finding whole milk yogurt (weird because I remember seeing it years ago – before the shelves were overflowing with a million brands of Greek style yogurt) so I opted for 2% Swiss yogurt.

Coconut rice pudding with fresh mango | Recipe: Mark Bittman (traditional rice pudding from How to Cook Everything, see very bottom of this post for recipe) | I substituted light canned coconut milk for the cow’s milk. I also added a teaspoon of vanilla extract after the pudding finished cooking. I served it cold with diced fresh mango to mimic the flavors of Jess’s favorite mango sticky rice dessert from a local Thai restaurant.

Home-brewed Arnold Palmers | Recipe: Tyler Florence | The slushy & bright homemade lemonade makes this drink extra special. Definitely prepare this a few hours ahead of time as all of the components need to be nice & cold. Served up in a mason jar with tiny heart etched in the glass (by yours truly!).

mis en place: chocolate yogurt snack cakes

roasting corn!

the spread!

Arnold Palmer with a twist

Rice Pudding (Mark Bittman, How to Cook Everything)

Ingredients:
2 cups water

1 cup long or short-grain rice (I used arborio)
dash salt
2 cups milk (I used canned light coconut milk)
3/4 cup sugar, or more to taste (3/4 cup was plenty for our taste)
1 teaspoon ground cinnamon or cardamom (I skipped the spices because I knew I wanted to top with mango)
1 teaspoon vanilla extract

Steps:
1. Bring the water to a boil in a medium saucepan; stir in the rice and the salt. Cover & cook over low heat until almost all of the water is absorbed, about 20 minutes.

2. Uncover, pour in the milk, and cook, stirring frequently, until about 1/2 the milk is absorbed. Stir in the sugar and spices and continue to cook until the rice is very soft and the milk absorbed. About halfway through the cooking, taste and add more sugar if necessary. 
3. Spoon into custard cups and serve warm or cold, garnished with whipped cream. I served it topped with diced fresh mango. 

This keeps well for 2 days, or more, covered and refrigerated. Serves 8.

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Picnic Food Pick | Hummus & Flatbread

7 Jul

This is a fairly simple & fast recipe that’s fun to make and take to a gathering any time of the year. But both the hummus & the flatbread will survive quite well sitting out on a picnic table in hot summer temps (unlike your gran’s famous potato salad!).

We brought this to our friends’ 4th of July BBQ (along with our appropriately patriotic berry salad & frozen chocolate dipped bananas on sticks). The hummus & flatbread made a perfect party platter with the simple addition of a bowl of baby carrots & disks of seedless cukes.

Hummus

Ingredients
2 cups chickpeas, rinsed & drained

1/3 cup tahini (can be found in most grocery stores in the “ethnic food” section)
1/4 cup lemon juice (I used 3 juicy lemons…I like my hummus lemony so I’m a little heavy handed with the lemon)
1 tsp salt
2 large garlic cloves, pressed
1 tbsp olive oil (I used olive oil our neighbor brought us from Italy!)

Steps
1. In a food processor, blend chickpeas, tahini, lemon juice, salt & garlic until smooth.

2. With the food processor on, stream in the oil (through that little shoot in the top of the processor) & blend until well incorporated.
3. Serve immediately or refrigerate.

Maker tip: If you cook a lot with garlic, I highly recommend investing in one of these stainless-steel babies. They squish, I mean press, the garlic perfectly every time, are super easy to clean (my favorite!) & save your wrists from wrestling with presses that pale in comparison.

Multigrain Flatbread

Ingredients
1 1/3 cups whole wheat flour
1 1/3 cups all-purpose flour
1/4 cup oil
1 tsp baking soda
1/2 tsp salt
3/4 cup buttermilk, at room temperature

Steps
1. Preheat oven to 350 degrees (F). Then in a large bowl, combine the flours, oil, baking soda & salt. Add enough buttermilk (I used it all) to make a stiff dough.

2. Knead dough for 30 seconds on a well-floured surface.
3. Return dough to bowl & cover with a damp paper towel/clean kitchen towel to prevent drying.
4. Roll 1/4 cup handfuls of dough into a ball & pat into a flat circle.
5. Using a rolling pin, flatten dough into 10 inch circles (mine were definitely NOT 10 inches — probably more like 8 but they were still nice & thin). Oh and they will not be perfect circles. That’s okay — we’re making something homemade so it’s nice if it looks rustic. That’s the beauty of it, people.

side note: my Uncle Bob made that amazingly beautiful cutting board!

6. Place the circles of dough onto an ungreased cookie sheet or preheated pizza stone (I used the latter) & score each little round of dough to make little triangular pie slices. Scoring the dough isn’t as hard as it may sound — just use a really sharp knife & lightly drag it across the dough (be careful not to cut all the way through). See picture below.


7. Repeat steps 4-6 with the remaining dough.
8. Bake in a preheated 350 degree (F) oven for 8-10 minutes.
9. Cool on a wire rack briefly before breaking along scored lines.

I heaped the flatbread wedges in the center of a clean kitchen towel & tied the corners together for easy transportation on the tray of hummus & veggies. 

Happy dipping & eating!

Berries All Around! | Best Berry Salad

23 Jun

image credit: my mom’s childhood “Fun to Cook Book” printed by the Carnation Milk Company

Jess first made me this yummy treat as part of a little picnic (@ Walden Pond!) we went on when we first started dating. Berries are in season & they’re everywhere! Take advantage of local “pick your own” farms — or the sales in your local supermarket & bring this along to your next BBQ. It’s really easy to whip up & your friends/family will thank you! Extra bonus: it’s healthy too. 

Best Berry Salad

Ingredients

2 quarts of strawberries
2 pints of blueberries
1 pint of raspberries 
1/2 pint of blackberries
1/2 cup “Craisins”
1/2 cup walnuts, roughly chopped 
2 Tbsp cane sugar or other natural sweetener

Steps

1. Rinse the berries in cool water & drain.
2. Hull & quarter the strawberries.
3. Put the berries, Craisins, walnuts & sweetener into a large bowl & gently toss with a wooden spoon.
4. Let the salad rest at room temperature for 15 minutes or so to let the fruit macerate.  
5. Serve immediately or cover & refrigerate. 

Happy picnicking! 

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