Memorial Day will usher in the summer picnic season. Now is the time to prepare, and picnicking is easier than ever these days.
The new wave in picnicking includes purchased meals to go, do-ahead menus and lightweight gear that renders ice obsolete.
Picnics aren’t merely for lazy days in the park, either. They often ride tandem with outdoor cultural events as well as hiking, biking and sailing adventures.
Getting it to go
Impromptu picnic fare used to mean fast-food fried chicken. But deli foods are more likely to start today’s movable feasts.
Chances are, your nearest deli is in the supermarket, where you can find dozens of cold salads at cool prices. Choices range from picnic classics, such as coleslaw and potato salad, to gourmet salads of seafood pastas or chicken with grapes.
Some supermarkets also sell barbecued or fried chicken to go. And everything comes in plastic containers that stack neatly in a cooler. Fruit, imported cheeses, gourmet dips, wine and fresh breads–standard items in most stores–can stand alone for a light picnic or round out a heftier menu.
Gourmet shops also court the picnic crowd, touting upscale picnic fare as well as traditional favorites.
Some customers enjoy selecting a hodgepodge of deli items to go. Boxed picnic meals offer the most convenience. They often come with plates and everything picnickers need–sometimes even the corkscrew.
For picnic finger food, don’t overlook ethnic markets. Middle Eastern, Mediterranean and Japanese specialty stores sell a variety of foods to go that don’t demand a fork or knife.
A homemade picnic dinner can be a breeze with a do-ahead menu. Choose foods that can be refrigerated and served cold or at room temperature. Select dishes that can be prepared the night before. That leaves only a quick packing job as picnic time approaches.
With the plethora of picnic gear on the market, there’s a safe, nifty way to transport everything–without packing pounds of ice. This season, soft-shell, insulated coolers and small, plastic ice packs are in, reports Jill Nance, buyer for Dallas-based The Container Store. Backpacks with insulated compartments hold enough for small picnics off the trail. They’re the high-tech (but often expensive) alternatives to heavy plastic ice chests and big bags of ice.
The latest coolers keep refrigerated items cold without ice for about four hours, Nance says
Picnickers will have a field day shopping for the latest gear. Here’s a glimpse at some products that make for efficient picnic packing. Look for them in department stores and specialty stores. Prices listed will are approximate, and will vary with store and brand.
Collapsible thermal cooler: Move over, clunky cooler. This 24-quart zippered, soft-shell, nylon cooler keeps chilled food cold (or frozen foods from thawing) for several hours–without ice. Adding ice or ice packs buys you even more time at refrigeration temperatures. The cooler also safely transports hot food and folds flat for storage. About $25.
Thermal wine tote: An insulated nylon wine tote keeps wine chilled without ice. You won’t forget the corkscrew–it dangles from the drawstring closure. About $20.
Backpack mini-cooler: Outdoor enthusiasts can enjoy a picnic on the trail with this canvas backpack. The detachable bottom portion is an insulated cooler, ample enough to carry a feast for two. Side pockets hold water bottles–or a baguette. About $40.
Ice packs: These hard-sided, plastic packs chill like ice, but without the melting mess. They’re filled with a non-toxic liquid that stays cool longer than ice. Several sizes, from $1 to $4.
Plastic picnic set: A set of four plates, bowls, mugs, knives, forks and spoons comes in a boxy, easy-to-tote case. Prices range from $13 to $20.
LEMON BAKED CHICKEN
Preparation time: 20 minutes
Marinating time: Several hours
Cooking time: 1 hour
Yield: 8 servings
1/3 cup olive oil
1/2 cup fresh lemon juice
1 tablespoon herbs de Provence
1 large clove garlic, minced
1/2 teaspoon salt
Freshly ground pepper to taste
2 chickens (2 1/2- to 3-pounds each), cut in pieces
1. Mix oil, lemon juice, herbs, garlic, salt and pepper in large bowl. Add chicken; turn to coat. Cover and refrigerate several hours.
2. Heat the broiler. Place chicken pieces skin side up on a rack 6 inches from the heat source. Broil each side until brown, about 15 minutes. Reduce heat to 350 degrees (or set your oven to 350 degrees if it is separate from the broiler) and cook until tender, about 30 to 40 additional minutes. Refrigerate if serving for a picnic. Serve cold or at room temperature.
Nutrition information per serving:
Calories…………320 Fat………….19 g Cholesterol…..110 mg
Sodium………..135 mg
PASTA WITH FRESH TOMATOES AND HERBS
Preparation time: 30 minutes
Yield: 8 servings
6 large ripe tomatoes, cut into 1/2-inch cubes
2 large cloves garlic, peeled, chopped fine
1 large onion, peeled, chopped fine
1/2 cup finely chopped fresh basil leaves
2 tablespoons finely chopped fresh oregano (or 2 teaspoons dried)
2 teaspoons finely chopped fresh rosemary (or 1 teaspoon dried)
1 1/4 teaspoons salt
Freshly ground black pepper
1/2 cup olive oil
Juice from 2 lemons, strained
1 1/2 pounds of pasta, such as penne rigate
1. Place tomatoes in a bowl. Add remaining ingredients except pasta and mix well.
2. Cook pasta according to directions; drain. Add sauce. May be held at room temperature for several hours or, refrigerate overnight and bring to room temperature before serving.
Nutrition information per serving:
Calories…………460 Fat…………15 g Cholesterol……….0 mg
Sodium………..345 mg
DIJON BEAN SALAD
Preparation time: 30 minutes
Cooking time: 5 minutes
Chilling time: Several hours
Yield: 6 servings
1 1/2 pounds green beans, trimmed, cut into 2-inch lengths
2 1/2 tablespoons red wine vinegar or balsamic vinegar
1 teaspoon Dijon-style mustard
1 clove garlic, peeled, minced
Salt, freshly ground pepper to taste
5 tablespoons extra-virgin olive oil
1/2 cup chopped green onions
1 1/2 tablespoons chopped parsley
1. Cook green beans in salted boiling water until tender, about 5 minutes. While the beans are cooking, whisk together vinegar, mustard, garlic, salt, pepper and oil.
2. Drain beans. Pour dressing over beans while they are still warm. Toss with green onions and parsley. Chill several hours. May be served chilled or at room temperature.
Nutrition information per serving:
Calories………..120 Fat………..10 g Cholesterol………..0 mg
Sodium………..25 mg
MOCHA BARS
Preparation time: 40 minutes
Cooking time: 25-30 minutes
Yield: 36 bars
4 tablespoons butter
1 cup brown sugar, firmly packed
1 egg, at room temperature
1 cup unbleached white flour, sifted
1 teaspoon baking powder
1/2 teaspoon salt
1/4 cup extra-strong, cold black coffee
1 1/2 teaspoons vanilla extract
1/2 cup semisweet chocolate chips
1/2 cup finely chopped nuts
1. Heat oven to 350 degrees. Melt butter in a saucepan. Add brown sugar and stir until dissolved.
2. Cool mixture, then beat in egg. Sift together flour, baking powder and salt and add to butter-egg mixture alternately with the cold coffee. Blend in the vanilla extract and stir in the chocolate chips and nuts.
3. Turn into a well-greased 9-inch-square baking pan. Bake 25 to 30 minutes or until a toothpick inserted comes out clean. Cut into small squares.
Note: For neater bar cookies, line the baking pan with foil before greasing. When the bars are finished baking, let them cool a few minutes in the pan. Flip the uncut bars onto a wire rack; remove the foil and cool completely, then cut into squares. Bars will cut without ragged edges.
Nutrition information per serving:
Calories………..80 Fat…………4 g Cholesterol………10 mg
Sodium……….80 mg
