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Picnic with Ease

With the end of summer around the corner (or perhaps already behind us) I thought it might be great to share some ideas for a final picnic--a last summer hurrah and a celebration of the beginning of fall (my favorite time to enjoy the outdoors).

I searched my library and around the web and found some great recipes for a utensil free picnic. Meaning every recipe in this menu for eight can be eaten without utensils or plates, keeping packing light and trash to a minimum. Just gather some friends, choose a spot, and dig into these yummy treats.

Note: these recipes are all modified as listed per my experience. You can find the actual ones by clicking on the names of the various dishes.

Broccoli-Cheddar Dip 

This thick, cheesy dip is delicious with broccoli spears or crackers, or even as a spread on crisp bagel chips. Yumm!

• 4 cups broccoli florets (10 ounces), cut into 1 1/2-inch pieces
• 3 scallions (white and green parts), trimmed and cut into 1/2-inch pieces (about 3/4 cup)
• 1 small garlic clove
• 10 ounces sharp Cheddar cheese, room temperature, cut into 3/4-inch cubes (about 2 cups)
• 4 ounces cream cheese, room temperature
• 1 cup plain whole or lowfat yogurt
• 1/4 teaspoon freshly ground black pepper
• 4 ounces bread sticks or pretzels, for serving

In large saucepan of boiling water, cook broccoli 1 minute. Immediately drain and rinse under cold water to stop cooking. Pat dry. Transfer half of broccoli to covered container and refrigerate until ready to serve. Transfer other half to food processor and add scallions and garlic. Pulse until finely chopped, about 10 (1-second) pulses. Transfer mixture to medium bowl.

In same processor, combine Cheddar and cream cheese and process until smooth, about 3 minutes. Return broccoli mixture to processor, add yogurt and pepper, and pulse until blended, about 15 (1-second) pulses. Transfer to large covered container and refrigerate until ready to serve. Serve dip with reserved broccoli florets and bread sticks or pretzels.

Roast Beef & Avocado Sandwiches

I firmly believe that nothing is better than ripe, crisp Avocado in the summer.

• 1 medium ripe California avocado
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh chives, minced
• 1/2 teaspoon kosher salt
• 1/8 teaspoon freshly ground black pepper
• 12-14 very thin slices white sandwich bread
• 2 tablespoons mayonnaise (you can leave this out, I do!)
• 1/2 pound purchased or premade thinly sliced rare roast beef 
  

In small bowl, mash avocado with fork. Stir in lemon juice, chives, salt, and pepper. Spread avocado mash over 6 slices bread, dividing evenly.

Spread other 6 slices bread with about 1 teaspoon each mayonnaise. Top with roast beef, dividing evenly. Gently press avocado-topped bread slices, avocado sides down, onto each sandwich.

Using long serrated knife, trim off crusts and cut each sandwich lengthwise into thirds.

Oven-Fried Chicken

What is easier for a picnic than thighs and drumsticks?

• 2 cups well-shaken buttermilk
• 4 large garlic cloves, lightly crushed with the side of a chef's knife, then peeled
• 8 chicken thighs and 8 chicken drumsticks (5 pounds total), skin on
• Cooking oil spray
  
• 1 1/2 cups plain dried bread crumbs
  
• 1 teaspoon dried oregano
• 1 teaspoon dried basil
• 1 teaspoon dried marjoram
• 1 1/2 teaspoons kosher salt
• 1/2 teaspoon black pepper

In large bowl, combine buttermilk and garlic. Add chicken pieces and turn to coat. Cover and refrigerate at least 30 minutes and up to 12 hours.

Arrange rack in upper third of oven and preheat to 400°F. Line large shallow baking sheet with foil and spray lightly with cooking oil. In large bowl, combine bread crumbs, oregano, basil, marjoram, salt, and pepper; toss well to blend.

Drain chicken and discard buttermilk. Working with 1 piece at a time, dredge chicken in bread crumbs until well coated, then place, skin side up, on baking sheet. Spray pieces lightly with cooking oil.

Bake chicken until golden and cooked through, 35 to 45 minutes. Transfer to wire rack to cool.

Be sure to start the chicken marinating at least 30 minutes ahead.

Watermelon and Cantaloupe with Mint Syrup

Notes from the experts (click link above to see who they are): Be sure to start this recipe at least 1 1/2 hours ahead so the components have time to cool. Mix up the syrup and chill it until it's cold. Cut the melons into wedges and refrigerate them in plastic containers. Then, just before you leave, chop the mint and stir it into the syrup, then drizzle the syrup over the fruit.

• 1/4 cup sugar
• 1/4 cup fresh lime juice (from 1 1/2 limes)
• 2 teaspoons finely grated lime zest (from 1 1/2 limes)
• 1 medium ripe cantaloupe (about 3 1/2 pounds), cut into 24 thin wedges
  
• 1 (4-pound) piece watermelon, preferably seedless, cut into 24 thin wedges
• 2 tablespoons fresh mint, preferably spearmint, finely chopped

In small bowl, whisk together sugar and 1/4 cup hot water until sugar is dissolved. Stir in lime juice and zest. Cover and refrigerate until cool, about 1 1/2 hours. (Syrup can be made ahead and chilled, covered, up to 3 days.)

In 1 very large or 2 medium plastic containers, combine melon wedges. Refrigerate until cold, about 1 1/2 hours. (Melons can be sliced and chilled up to 12 hours ahead.)

As close to serving time as possible, stir mint into syrup and drizzle over melon wedges. Serve chilled.

 

Posted Sep 20, 2007 by sarahisafoodie | 1 Comment | Share It