The lush grass swayed softly in the warm summer breeze. Our impromptu blanket consisting of one windbreaker jacket and a thin summer cardigan were spread wide with market finds: a thin crispy French baguette, hunks of aged cheese, a half-eaten bunch of grapes, and a bottle of white wine. Nothing about these meager offerings screamed feast, but it was one of the most memorable meals of my life.
The day began with a train ticket purchased to Stratford-Upon-Avon. I was determined to see the home of Shakespeare himself. My travel companion Mike was a fellow college student studying abroad in London and using the excuse of additional classes to spend the summer in England. Our train had stopped at Leeds and he suggested we hop off to grab a bite. On the train platform, a stroke of luck, as a couple handed us their daylong admission tickets to Leeds Castle. “Save a few pounds,” they said, and smiled at us as if we were another couple in love. Mike grabbed my hand and smiled back at them. “Thanks,” he said, and winked at me.
Off we went to the castle, a detour from the Bard, but a fun adventure. As we passed a market, Mike suggested we grab something to eat along the way. Inside the market we devised the plan to picnic on the gorgeous lawn of the Castle near the reflecting water and soak up the unusually sunny day. We grabbed a few snack items and continued on. That picnic, in the sun, surrounded by the jade green lawns of Leeds Castle, the great conversation, all blended into one of those perfect moments you catch yourself daydreaming about.
That is the promise of a picnic, a synergistic blending of people, food, and nature that creates lasting memories. Spontaneous picnics can be magical, but a little planning will ensure you a memorable meal, as long as Mother Nature cooperates.
Start your planning by deciding on your location. Are you having a large gathering, or an intimate meal for two? Pick a place that lends the atmosphere you want. Once you have chosen your ideal location, think about how you will be getting there. Is it a long car ride, where the food will be in an air conditioned environment, or will you be biking the Towpath and need to carry ice or freeze packs? Will you be able to heat or cook the food at your location, or will your picnic need to be ready to eat upon arrival?
Once you have decided on your location, you can plan your picnic menu. Think simple. Don’t plan an extensive meal, and limit your offers in number while upping the flavor ante. Think about foods that don’t require a lot of preparation once you have arrived at your location.
Sandwiches that are given time to marinate as you travel are wonderful. Opt for thick crusty breads that will soak in any tapenade you have on your sandwich but will still give you that bready crunch. Salads that can be kept chilled in your basket are another great option. Make sure that when you make your food, you give yourself time to chill the food down in the refrigerator before you pack it to go. You never want to have food out at room temperature or warmer for more than an hour. So, plan your menu based on how long your chilled items can stay chilled. Dessert should be simple and frosting-free. (I am an huge fan of frosting, but it doesn’t travel well and it is a favorite for bugs to fly into.) A bar cookie or brownie is a great treat that can be made gourmet by adding different grown-up mix-ins, or a simple ripe peach is always a fast and flavorful meal finisher.
Don’t forget any condiments you might need, like salt and pepper or mayonnaise. Those little travel sizes you get on planes, or in take-out bags are great to save and throw into your picnic basket.
Wine is a great addition to a picnic. Some wine distributors actually make juice box wine containers. Just like your favorite apple juice, your favorite wine may come in a small disposable single serving box, making transporting and consuming wine much easier, albeit not as chic. Speaking of juice boxes, if wine is not your beverage of choice, freezing juice boxes or individual water bottles gives you a frozen picnic item to keep your other items chilled and supplies you with a cool drink all in one.
Make sure when packing your picnic that you have the right equipment to accompany the meal. Think about hand cleanliness and throw in a sanitizer gel or some moist towelettes. Don’t forget to pack some napkins or paper towels. You will need a plastic bag or garbage bag to throw out any trash or contain the mess until you find a garbage can. Bug repellent may come in handy, depending on your location. If you think bugs may be a larger problem, you can purchase collapsible mesh food covers to keep them out of your feast. Depending on the chosen ground, you may want to pack a couple of blanket options. Blankets lined with plastic on one side keep bottoms dry but are often thin and not as comfortable to sit on. A thicker, plusher blanket is luxurious; however, if the grass is wet, so are you and your plush blanket.
The actual basket you use to carry your meal is just as important. If you will be biking or hiking to your destination, you may want to forgo the wicker variety and go for a portable picnic backpack or shoulder bag. These vary in price and are often packed with all the plates, utensils and other incidental equipment you may need. Some even come with crystal glassware and china, an elegant but much heavier to carry option. I think cute plastic plates are fine but like to splurge with ‘real’ silverware. Of course, even a plastic bag or two can make an impromptu container for your picnic goodies.
Whether you are dining in your backyard, a wild flower field, along the Towpath, or under the vista of one of the most romantic castles in England, take a deep breath and enjoy the food, the company, and the moment.
RECIPES
Curried Chicken Almond Salad
Serves 6
This salad is great stuffed in a pita, in a flaky croissant or even on its own.
Ingredients:
3/4 cup mayonnaise
6 Tbsp. plain yogurt
2 1/2 tsp. red curry powder
1 cup Sultanas (golden raisins)
3 cups grilled chicken breast, finely diced
1/2 cup red onion, diced
1/2 cup cucumber, diced
1/2 cup slivered almonds
Salt and pepper
Directions: Whisk together mayonnaise, curry, and yogurt in a large bowl. Fold in all other ingredients. Season with salt and pepper to taste.
Pickled Veggie Tapenade
Great on sandwiches or served on or with French baguette slices.
Ingredients:
3/4 cup pimento stuffed green olives, finely chopped
1 cup pickled vegetables, finely chopped (usually contains carrots, cauliflower, onions, celery)
1/4 cup roasted peppers, chopped
2 roasted garlic cloves, minced
1/4 cup black olives, chopped
1/4 cup olive oil
2 Tbsp. Balsamic vinegar
Pinch of salt
Directions: Can put ingredients together in a food processor and pulse a few times to chop small and mix together. Do not over blend. Or, mix all ingredients together in a bowl for a chunkier spread. Allow mixture to marinate overnight in the refrigerator.
Asian Beef & Broccoli Salad
Serves 8
This salad provides a texture and flavor punch that will enliven any picnic.
Ingredients:
2 tsp. olive oil
2 cups steamed/cooked broccoli pieces
1 lb. flank steak cut into strips
1 lb. vermicelli pasta, cooked al dente & cooled
Salt & pepper
1/4 cup scallions, finely chopped
1/4 cup toasted peanuts, chopped (optional)
Asian vinaigrette:
3 tsp. soy sauce
2 tsp. roasted sesame oil
4 Tbsp. olive oil
4 Tbsp. rice wine vinegar
Pepper
Directions:
Whisk together soy sauce, rice wine vinegar, sesame oil, and pepper in the bowl. Slowly add the olive oil while whisking to create an emulsion. Take half the dressing and place into a sturdy plastic storage bag. Take remaining dressing and place in the refrigerator for use later.
Place beef strips into the marinade and allow to marinate for an hour in the refrigerator. Remove beef from marinade. Discard marinate. Cook beef until reaches an internal temperature of 145° F. (155° for medium well). Remove from heat and allow to cool completely.Toss together dressing, pasta, broccoli and beef. Top with scallions and peanuts.
Chocolate Cherry Brownies
Serves 8
A sweet treat suitable for grown-up tastes
Ingredients:
2/3 cup AP Flour
¼ teaspoon salt
½ teaspoon baking powder
6 oz. semi sweet chocolate melted & room temperature
8 Tablespoons (1 stick) unsalted butter, melted & room temperature
1 ¼ cup granulated sugar
1 teaspoon vanilla extract
1 teaspoon cherry liquor or 2 drops of cherry flavored oil
3 large eggs
1/2 cup dried cherries
¼ cup chocolate chips
Directions:
Preheat oven to 325 degrees F.
In a large mixing bowl, whisk together eggs, melted chocolate, melted butter until incorporated. Add sugar and extracts and mix until incorporated. Sift in flour, baking powder and salt and mix just until incorporated. Fold in dried cherries. Prepare an 8 inch square baking dish by buttering and flouring the pan. Using a spatula pour in the batter and smooth the top. Bake in the oven until mostly done approximately 30-35 minutes.
