Summer is picnic season. And picnics require planning, so here are 10 things to consider before, during and after your picnic.
1 HOW MUCH FOOD TO BRING
Remember that outdoor activity boosts the appetite. If you'll be playing games, swimming or doing other calorie-burning things, account for that in the amount of food you bring.
2 WHAT TYPE OF FOOD TO BRING
Where you're going and how you get there should determine the types of food you bring. If you're hiking, kayaking or biking to the picnic site, lighter-in-weight foods that can be packed compactly are most suitable.
Because you'll also be getting a workout, the foods must also be sustaining.
Items to consider include firm cheeses, cured meats, dense bread or crackers, fresh and dried fruit, nuts and fibre-filled bars or cookies.
If you're driving and you don't have to haul your cooler a great distance to the picnic site, you can bring almost any kind of food if properly stored (see below).
3 PLAN AHEAD AND CHILL
You'll notice in today's recipes (on page C3) that all can be prepared a day ahead, enabling you to get a quick start on picnic day.
Keeping perishable dishes in the refrigerator overnight also means they'll be well chilled before being packed into your cooler.
4 KEEP IT COOL FOR THE RIDE
If you have an old cooler that doesn't close properly or is damaged in any away, invest in a new one. There are many smartly designed ones available that, when filled with an adequate amount of ice packs, will ensure your food remains safely chilled until ready to eat.
5 HOW TO PACK YOUR COOLER
How you pack your food is as important as having a properly chilled cooler. Non-perishable items, such as apples and other fruit, buns and cookies, don't need to take up space in the cooler. Perishable ones, such as salads and cooked meats, must be chilled. Arrange items in the cooler in the order you'll eat them. That way, you can pull out an item you'll enjoy early on in the picnic, close the cooler and keep the remaining food safely chilled until needed.
6 DON'T GET BURNED OR BITTEN
Picnics are fun, but less so if you come home sunburned and bitten. Help avoid that by bringing hats, sunscreen and bug spray.
SERVING AND OTHER STUFF
7 The type of food and drink you bring, and how much stuff you can transport, will determine what else to bring to the picnic site. Items to consider are napkins; picnic blanket or tablecloth; plates, glasses, cutlery and serving utensils; cleaning cloth; small knife and compact cutting board; and ice cubes.
8 DON'T FORGET THE CROWS
Crows are smart birds, and if they see an opportunity, they can swoop down in a blink of the eye and fly off with some of your food. When you get to the picnic site, look around.
If there are many curious crows casting covetous eyes on your hamper, be sure your food is sealed away until ready to eat.
9 HANDLING PERISHABLE LEFTOVERS
If you've been out all day and have leftover perishable food, remember this rule: When in doubt, throw it out. Even if it was placed back in the cooler, by the end of the day, it may have warmed to a bacteria-building, unsafe temperature.
10 LEAVE THE PICNIC SITE AS YOU FOUND IT
Picnic sites are pretty places, but not if you leave a mess when you depart.
Even public places have limited facilities, as evident when some folks leave their trash and recyclables beside, not in, the few overflowing bins available.
Bring bags and plan to take your waste and recyclables home with you.
ARTICHOKE AND ROASTED PEPPER DIP
Pull the dip out of the cooler when you want something to snack on.
Serve with raw vegetables and/or wedges of pita bread for dipping. The dip can be made the day before needed. This recipe makes 12 1/4-cup servings. If that's too much for your picnic needs, keep some dip at home to enjoy there.
It will keep in the refrigerator for several days.
Preparation time: 10 minutes Cooking time: None Makes: 3 cups
1 (14 oz.) can artichoke hearts
1 (500 gram) tub spreadable cream cheese
2 Tbsp freshly grated Parmesan cheese
1 roasted red pepper, coarsely chopped (see note)
1 medium garlic clove, minced
2 Tbsp chopped fresh parsley
1 Tbsp lemon juice
1 tsp ground cumin
1 tsp Tabasco, or to taste
- salt and freshly ground black pepper to taste
Drain the artichokes well, then squeeze each one to release any extra liquid. Set artichokes in the bowl of your food processor. Add remaining ingredients, except salt and pepper. Pulse until the mixture is well combined. Taste the dip and mix in some salt and pepper, if needed. Transfer to a tightsealing container. Refrigerate dip until ready to pack into your icy cold cooler for the picnic.
Note: Roasted red peppers are sold in bottles or in bulk at most supermarkets.
CHILLED HONEY CORIANDER CHICKEN
I love to make baked, chilled, flavourful chicken for a picnic and have published a few recipes for it over the years. This one is coated with a golden, palate-pleasing crumb mixture accented with ground coriander seed, other spices and the sweet taste of honey.
Preparation time: 20 minutes
Cooking time: 50 minutes
Makes: 6 (2-piece) servings
1/2 cup breadcrumbs
1/2 cup cornmeal
3/4 tsp ground coriander seed
1/2 tsp ground cumin
1/2 tsp paprika
1/8 tsp cayenne pepper
- salt and freshly ground pepper to taste
1/3 cup light mayonnaise
6 chicken thighs (see Note)
6 chicken drumsticks (see Note)
2 to 3 Tbsp liquid honey
Preheat oven 375 F. Line a baking sheet with parchment paper.
Combine the first 7 ingredients in a medium bowl. Place the mayonnaise in a large bowl. Add the chicken and toss to coat, ensuring each piece has a thin film of mayonnaise on it.
Coat a piece of chicken in the breadcrumb/cornmeal mixture, pressing it on to help it adhere. Set the coated chicken on the baking sheet. Repeat with remaining chicken.
Bake the chicken 40 minutes. Remove chicken from the oven and drizzle with honey. Set back in the oven and bake 10 minutes more, or until cooked through. Cool chicken to room temperature, then cover and refrigerate until ready to pack into your icy cold cooler for the picnic.
Note: Ground coriander seed is sold in the bottled herb and spice aisle of most supermarkets.
If desired, the skin could be removed from the chicken before coating.
BOW-TIE PASTA SALAD WITH CHERRY TOMATOES, FETA AND PESTO
You can use homemade or storebought pesto in this tasty, colourful, perfect-for-a-picnic summer salad.
Preparation time: 15 minutes
Cooking time: About 10 minutes
Makes: 6 servings
2 cups bow-tie pasta
12 cherry tomatoes, each quartered
1 small to medium yellow bell pepper, cut into small cubes
100 grams feta, crumbled
3 Tbsp pesto
2 Tbsp orange juice
1 Tbsp lemon juice
2 Tbsp olive oil
- salt and freshly ground black pepper to taste
Bring a large pot of lightly salted water to a boil. Boil the pasta 10 minutes, or until just tender to the bite. Drain pasta into a colander. Gently rinse with cold water to cool, then drain well again.
Place the pasta and all remaining ingredients in a bowl and toss to combine. Cover and refrigerated the salad until needed. Can be made the evening before the picnic. When needed, spoon the pasta into the container it will travel in to the picnic site and set into your icy cold cooler.
OATMEAL COCONUT COOKIES WITH CURRANTS
Oat-rich cookies flecked with coconut and currants are great to pack and enjoy at a picnic.
Preparation time: 20 minutes
Cooking time: 17 to 18 minutes per cookie sheet
Makes: About 36 cookies
1 cup butter, at room temperature
1 cup packed golden brown sugar
2 large eggs
1 tsp pure vanilla extract
1 tsp ground cinnamon
1/4 tsp ground nutmeg
1/4 tsp salt
1/2 tsp baking soda
3 cups quick-cooking oats
1 cup all-purpose flour
3/4 cup unsweetened medium coconut flakes
3/4 cup currants
Preheat the oven to 350 F. Line two large baking sheets with parchment paper. Beat the butter and brown sugar in a bowl until well combined and lightened. Beat in the eggs. Mix in the vanilla, cinnamon, nutmeg, salt and baking soda. Add the oats, flour, coconut and currants and mix until well combined. Roll the dough into 2-inch balls and place on the baking sheets, spacing each cookie about 2 to 3 inches apart. Press the balls into 1/2-inch-thick disks. Bake the cookies, one sheet at a time, for 17 to 18 minutes, or until golden and cooked through. Cool cookies to room temperature before packing away in cookie tins or other containers.
HOMEMADE LEMONADE
Lemonade is a popular summer drink and great for a picnic. If you would like to know what goes into yours, make your own. Here's how.
Preparation time: 10 minutes
Cooking time: A few minutes
Makes: 8 servings
5 cups cold water
1 cup granulated sugar
2 cups freshly squeezed lemon juice (about 10 lemons)
- ice cubes
- 1/2 lemon slices (optional)
Place 1 cup of the water in a small pot. Set over medium-high heat and bring to a boil. When boiling, add the sugar and cook, stirring, until the sugar has completely dissolved and the liquid is clear, about 2-3 minutes.
Remove from heat and cool this mixture, called simple syrup, to room temperature. When cooled, pour the simple syrup into the container you will bring the lemonade in to the picnic site. Pour in the remaining 4 cups of cold water and the lemon juice. Seal the container and refrigerate until needed. Lemonade can be made the day before needed.
When ready to serve, place a few ice cubes into each glass, pour in the lemonade. If desired, for an added touch, slip a 1/2 lemon slice or two into each drink before enjoying.
ERIC'S SUMMER PICNIC MENU
Artichoke and Roasted Pepper Dip
Chilled Honey Coriander Chicken
Bow-Tie Pasta Salad
with Cherry Tomatoes, Feta and Pesto
Oatmeal Coconut Cookies with Currants
Homemade Lemonade
Eric Akis is the author of the best-selling Everyone Can Cook series of cookbooks. His columns appear in the Life section Wednesday and Sunday.
Eric Akis is the author of the best-selling Everyone Can Cook series of cookbooks. His columns appear in the Life section Wednesday and Sunday.
eakis@timescolonist.com
eakis@timescolonist.com
