Now that we’ve entered daylight saving time, and the ground is
beginning to dry out, my mind turns to picnics.
I’m not talking about a cookout or barbecue. I’m talking about
the old-fashioned, blanket-on-the-ground sort of meal, served out
of a picnic basket or maybe a cooler chest.
Now that we’ve entered daylight saving time, and the ground is beginning to dry out, my mind turns to picnics.
I’m not talking about a cookout or barbecue. I’m talking about the old-fashioned, blanket-on-the-ground sort of meal, served out of a picnic basket or maybe a cooler chest.
My favorite fictional picnic occurs in Kenneth Grahame’s “The Wind in the Willows,” soon after Mole and Rat have met and decided to set off in Rat’s boat. Rat emerges from his hole, “staggering under a fat, wicker luncheon-basket.” Mole asks what’s inside it.
“There’s cold chicken inside it,” replied the Rat briefly; “coldtonguecoldhamcoldbeefpickledgherkinssaladfrenchrollscresssandwidgespottedmeatgingerbeerlemonadesodawater—-”
Or roughly translated, cold chicken, lunch meats, rolls, pickles and various soft drinks.
In the climate of England’s Thames Valley where “The Wind in the Willows” takes place, it is customary, and relatively safe, to transport a picnic in a basket.
However, in our climate, and in transportation by car rather than rowboat, it is far safer to use the basket only for breads, condiments and serving items, and to chill any other foods in a cooler with ice or an artificial ice pack.
Our area is fortunate to have dozens of parks with picnic areas. Check out the Santa Clara County or San Benito County Web sites for maps, opening hours and directions.
You can assemble a simple picnic kit to keep by the back door or in the trunk of your car to be ready for a picnic on the spur of the moment. Here are some ideas for what to include:
1. A cloth that can be spread on the ground or used to cover a picnic table. A light cotton blanket or beach towel works well and can be easily washed between uses.
2. Eating utensils. I like to use enameled metal plates and mugs, and stainless cutlery. They are more substantial than paper or plastic, cheaper in the long run and of course, more ecologically friendly.
3. Napkins. We use a stack of well-worn cotton napkins rather than paper. They’re a bit stained from years of use but still usefully absorbent, colorful and don’t contribute to the landfill.
4. A can opener.
5. A corkscrew, if wine is on your menu
6. Salt and pepper in closeable containers
7. A small cutting board and sharp knife wrapped in a napkin or otherwise shielded from groping fingers.
8. Paper towels, moist towelettes and a couple of trash bags for clean up.
Thus prepared, you are now ready to pack your cooler and hit the road. Here are a few menus to get you started.
The Modified Wind in the Willows Picnic
The ingredients for this picnic can be picked up at a supermarket on your way out of town, for true spontaneity.
Chicken (buy a rotisserie chicken and eat it hot within half an hour, or chill it on its own purchased bag of ice)
Sliced ham and roast beef from the deli
Sliced cheese
Bakery rolls
Pickles
Cucumbers and baby carrots
Lettuce leaves
Soft drinks, including ginger ale if you like it
Bottled lemonade
Mayonnaise, mustard and ketchup
(Rat and Mole did not seem to have dessert in their picnic, so I recommend a bag of cookies.)
The Classic All-American Picnic
Fried chicken (or rotisserie chicken)
Potato salad
Deviled eggs
Baby carrots and celery sticks
Cupcakes
The Pique-Nique
(Apparently, “picnic” is an adaptation of the French “pique-nique” which originally meant a potluck sort of gathering. Here I am referring to a slightly more posh menu that would be suitable for, say, enjoying before an outdoor concert.)
A roasted sirloin tip (roast it slightly pinker than usual) or Roasted boned turkey breast
(be sure and bring a sharp knife for slicing)
Sour cream and horseradish dressing (Add a tablespoon or two of horseradish and a squeeze of lemon into a cup of sour cream, tasting as you go.)
Baguettes of sourdough bread
Special potato salad (recipe follows)
Strawberries, washed and hulled
Heavy cream
Brown sugar
Champagne or other sparkling wine (in which case, don’t forget the corkscrew)
Special Potato Salad
(Adapted from the Compleat I Hate to Cook Book) 6 servings
5 good size red potatoes
1/2 cup dry white wine
1/3 cup bottled Italian dressing
4 green onions, chopped
2/3 cup sliced cauliflower florets
1/2 jar drained pimentos
1/2 tsp. salt
1 tblsp. drained bottled capers
1/2 cup chopped parsley
Step 1: Cook the potatoes until just tender, drain and rinse under cool water, and peel.
Step 2: Cut the potatoes into chunks into a bowl. Pour the wine over them, cover and refrigerate for two hours.
Step 3: While the potatoes marinate, mix together the remaining ingredients except the parsley and chill in a covered jar.
Step 4: Transport the bowl of potatoes and the dressing to the picnic separately. Bring the parsley in a plastic bag.
Step 5: Just before serving, add the dressing to the potatoes and mix well.
Step 6: Sprinkle with parsley.
Finally, here is a picnic dessert idea that travels better than cookies; in fact these can be transported in the pan in which they are baked.
Classic One-Bowl Brownies
(adapted from the Kraft Foods Web site)
Makes about 24 brownies
4 squares unsweetened baking chocolate
3/4 cup (1-1/2 sticks) butter or margarine
2 cups sugar
3 eggs
1 tsp. vanilla
1 cup flour
1 cup chopped walnuts or pecans (optional)
Step 1: Preheat oven to 350°F.
Step 2: Line 13×9-inch baking pan with foil, with ends of foil extending over sides of pan. Grease foil. (Even if you are transporting the brownies in the pan, this will aid in clean up.)
Step 3: Microwave unsweetened chocolate and butter in large microwaveable bowl on HIGH 2 min. or until butter is melted. Stir until chocolate is completely melted.
Step 4: Add sugar; mix well. Stir in eggs and vanilla.
Step 5: Add flour; mix until well blended. Add nuts if using.
Step 6: Spread into prepared pan.
Step 7: Bake 30 to 35 min. or until toothpick inserted in center comes out with fudgy crumbs. (Do not overbake.) Cool in pan. Cut into 24 squares.
