A Year of Picnics: Recipes for Dining Well in the Great Outdoors
240
A Year of Picnics: Recipes for Dining Well in the Great Outdoors
240Hardcover
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Overview
Savor good food and good company while lounging beneath the shady canopy of trees or under the sparkle of a starry sky. With just a picnic blanket and a little inspiration, you can transform mealtimes into an opportunity to relax, connect, and enjoy the outdoors. A Year of Picnics presents everything you need to picnic through the seasons, with over 70 picnic-perfect recipes, tips on selecting your location, advice for packing your basket, and creative ideas for outdoor activities. Through 20 themed picnics—celebrate the bounty of summer produce with a Table to Farm Picnic or revel in the colors of autumn with a Falling Leaves Picnic—you’ll discover the ways food can be elevated by your surroundings. From mountaintops to meadows, rooftops to formal gardens, let your picnicking take you to new places.
Product Details
| ISBN-13: | 9781611802153 |
|---|---|
| Publisher: | Shambhala |
| Publication date: | 04/04/2017 |
| Pages: | 240 |
| Sales rank: | 909,771 |
| Product dimensions: | 7.30(w) x 9.10(h) x 0.80(d) |
About the Author
Read an Excerpt
A Year of Picnics
Recipes for Dining Well in the Great Outdoors
By Ashley English, Jen Altman
Shambhala Publications, Inc.
Copyright © 2017 Ashley EnglishAll rights reserved.
ISBN: 978-1-61180-215-3
CHAPTER 1
breakfast
PICNIC
Every morning, nearly without fail, I wake up ravenous. No matter how much food I consumed the evening before, and regardless of the hour at which I consumed it, come dawn's early light, my stomach is empty and growling and in need of some edibles, stat. Fortunately, I always wake up, well, "awake." Which is to say, I wake up ready to go. Pumped. Jazzed. Prepared to greet the day. I received this inclination genetically, from my father. Also a morning dove, he gets out of bed, slides on his slippers, and saddles up to life with gusto and gumption.
However, I recognize that not everyone wakes up in the same mood. Some are perhaps a bit disgruntled or disoriented until they have their morning coffee or morning run or other similarly invigorating routine. My husband, Glenn, is such a person. Don't ask him anything important for at least an hour after he wakes up. Different people wake up differently. Which is why the idea of a morning picnic is so good. Whether you rise and shine or need a bit of "polishing" before you're ready for prime time, a breakfast picnic will accommodate the needs of you and everyone else.
The foods, beverage, and activities included in this picnic are geared toward waking you up in a manner that is pleasing to all the senses. Tastes, sights, textures, and scents are all employed. There are also two suggestions for using laughter as a means of getting you going in the morning. Jokes and goofy games geared toward producing a sincere chuckle or even a robust guffaw will help get blood pumping and bodies moving.
I'd never gone on a breakfast picnic before I attended the one I hosted. It was a seemingly obvious, fantastic idea that had never before occurred to me (or anyone else I know, for that matter). As we sat on huge rocks in Reed Creek, which flows through the Asheville Botanical Gardens, the sights and sounds and silly antics were beyond welcoming, and entirely enlivening. My first breakfast picnic was far from my last, and I hope the same will hold true for you and your fellow picnickers.
* to MAKE & DO
SELECT A SITE
For a morning picnic, I suggest choosing a site that's easy to access at a location that's not terribly cumbersome to reach. You and your guests are still likely waking up a bit, so picnicking in a site with plenty of parking (or bike racks!) and clearly appointed walking paths would be ideal. If you're particularly ambitious, a location where your guests could view the sunrise would be especially epic!
PLAY GAMES
It's the morning, and unless you're the "roll out of bed rarin' to go" type, you and your guests might still be a bit groggy. Get your blood flowing and your heart pumping by playing games. Whether something active like Hide and Seek or more cerebral like Twenty Questions, games are a surefire means of getting you going.
Eight Emotions is a theater improv game I learned in high school. It's designed to help budding actors work on character development and adaptability. No matter whom I'm playing it with, it always, always elicits loads of laughs, and will most definitely wake everyone up.
To play, choose two people to be the actors. Briefly send them out of earshot while you and the other guests create their "characters." The more embellished the characters, the funnier. Accents are particularly sure to gain laughs. Think "nun from Brooklyn" or "firefighter from Boston" or "farmer from Scotland." Then come up with a list of eight emotions. These can include everything from envy to rage to lust to less obvious emotional states, like "reaction to an overflowing toilet."
Call your actors back over, and assign them each one of the characters you've created. Then give them the first emotion. While remaining in character, have the two interact with each other, in the given emotion. Once they seem to really be going with that emotion, switch to the next. Continue on, switching emotions as the two actors interact in character with each other, until you've named all eight emotions.
TELL JOKES
I do so love a good joke. Whether of the type to amuse young children or of the more bawdy persuasion, jokes and laughter undeniably wake up our bodies and our minds. When inviting guests to join you, ask them to come prepared with a joke. It needn't be long or involved, only funny (if even only to the joke teller!). Share your jokes and watch as the laughter flows and the slumber departs.
* to BEHOLD & EXPLORE
SIGHTS AND SOUNDS
Sensory stimulation is a wonderful means of waking up. Your taste buds and olfactory organs will be engaged with the meal, so give yourself an opportunity to explore sights, sounds, and textures, too. In whatever locale you've chosen for your breakfast picnic, see if there might be a bright, vivid wildflower or tree to observe. Listen closely, observing whatever sounds filter in. Find a rock or stone or patch of grass or any other texture to explore. In no time, last night's sleep will fade into distant memory.
Smoky Chai
The smoky fragrance of this tea will wake you up even before the liquid makes its way to jour lips. Cradling a mug of it in your hands, especially should the morning be on the chilly side, will expedite the wake-up process, too. It's also just plain delicious. serves 4
YOU WILL NEED
4 cups cold water
6 cardamom pods (see Note)
6 whole cloves
6 black peppercorns
2 tablespoons coarsely chopped
fresh ginger
1 tablespoon plus 1 teaspoon
loose Lapsang souchong tea
or 3 tea bags
2 tablespoons honey
(or to your preferred sweetness)
½ cup whole milk
TO MAKE
1. Add the water, cardamom, cloves, peppercorns, and ginger to a medium saucepan. Bring to a boil over high heat.
2. Reduce the heat to low, place the tea in a tea strainer if using loose tea and add to the pan (otherwise, add the tea bags), along with the honey and milk. Whisk to combine, and simmer for 5 minutes.
3. Remove the pan from the heat. Cover and steep for 5 minutes longer.
4. Remove the tea; set aside to compost. I like to leave the spices in, but you can discard them if you prefer.
Note: Bruise your cardamom pods before adding them to the water by hitting them with the back of a spoon.
Cardamom, Rose Water, and Berry Coffee Cake
There are several ingredients that, when I see them in a recipe or on a menu, I know almost without question that I will like the dish. Cardamom and rose water are two such flavor luminaries. Here I have incorporated them into a coffee cake, riddled it with berries throughout, and covered it all with a nutty pistachio and walnut topping. This coffee cake is guaranteed to make you wake up happy.
MAKES ONE 9-INCH CAKE
YOU WILL NEED
for the streusel topping
½ cup roasted and salted
pistachios, chopped
½ cup chopped roasted
walnut pieces
¼ cup unbleached
all-purpose flour
¼ cup packed light brown sugar
2 tablespoons unsalted butter,
cold
2½ teaspoons ground cardamom
¼ teaspoon sea salt
for the coffee cake
½ cup (1 stick) unsalted butter,
melted
½ cup packed light brown sugar
½ cup granulated sugar
2 large eggs
2 teaspoons vanilla extract
2 cups all-purpose flour
1 teaspoon baking powder
1 teaspoon baking soda
¼ teaspoon sea salt
1 cup whole milk yogurt
2 teaspoons rose water
2 cups fresh or frozen berries, such
as raspberries or blackberries
TO MAKE
1. Preheat the oven to 350°F. Lightly butter a 9-inch springform pan and set aside.
2. Prepare the Streusel Topping: Put all the ingredients for the streusel into a food processor. Pulse just until the butter is incorporated and the nuts are finely minced. If mixing by hand, combine all the ingredients except the nuts in a medium bowl, crumbling them together with a pastry cutter or two forks. Chop the nuts and stir in. Set the mixture aside.
3. Prepare the Coffee Cake: In a large bowl, beat together the melted butter, sugars, eggs, and vanilla with an electric mixer until smooth and somewhat fluffy, 2 to 3 minutes.
4. In a medium bowl, sift together the flour, baking powder, baking soda, and salt. In a small bowl, whisk together the yogurt and rose water. Add the flour mixture to the creamed butter mixture alternately with the yogurt and rose water, beginning and ending with the flour mixture. Beat until just smooth after each addition.
5. Stir in the berries. Pour the batter into the prepared pan and spread the streusel on top.
6. Bake for 60 to 75 minutes, until the topping is golden brown and a knife or skewer poked into the center of the cake comes out clean (the center should not jiggle). Let cool for 10 minutes, then remove the sides of the pan. Allow to cool completely before serving.
Dried Cherry Granola and Ambrosia Parfails
These parfaits have a little something for every preference. Like something crunchy and nutty for breakfast? It's there. Like fresh fruit to start off the day? Accounted for. Yogurt typically part of jour morning routine? Check. While both the granola and the ambrosia can stand alone, they're an ideal pairing. SERVES 4 TO 6
YOU WILL NEED
for the granola
1½ cups rolled oats
½ cup whole almonds, roasted
¼ cup pumpkin seeds, roasted
¼ cup sunflower seeds, roasted
½ cup sweetened coconut
¼ cup honey
¼ cup olive oil
2 tablespoons packed
light brown sugar
1½ teaspoons ground allspice
1 teaspoon almond extract
½ teaspoon sea salt
¾ cup dried cherries
for the ambrosia
½ fresh pineapple, peeled, cored
and cut into chunks
1 orange, peeled and segments
roughly chopped
1 cup chopped strawberries
½ cup sweetened coconut
1 cup whole yogurt
1 teaspoon almond extract
TO MAKE
1. Prepare the Granola: Preheat the oven to 300°F. Oil a large, rimmed baking sheet and set aside.
2. Place all the ingredients except for the dried cherries into a large bowl. Stir with a mixing spoon to coat completely.
3. Spread the mixture evenly onto the prepared baking sheet. Bake for 35 to 40 minutes, stirring every 10 minutes, until evenly browned and fragrant.
4. Remove the baking sheet from the oven. Let the granola cool in the pan for 10 minutes, and then transfer to a large mixing bowl. Stir in the dried cherries. Let cool completely, then transfer to an airtight container. Use within 3 or 4 weeks.
5. Prepare the Ambrosia: Combine all the ingredients in a medium mixing bowl. Stir with a mixing spoon until well incorporated.
6. Assemble the Parfaits: Place about ¼ to ½ cup granola into the bottom of a lidded glass container, such as a mason or Weck jar. You can use either 4-ounce or 8-ounce jars, depending on the number of picnickers and the size of the portions you'd like to serve. Cover with ¼ to ½ cup ambrosia. Repeat with the remaining granola and ambrosia and additional jars. Cover each jar with a lid and keep chilled until serving time.
Egg, Bacon, and Veggie Ramekins
While I love a shared dish, there's something about individual portions that I find incredibly comforting. In this recipe, eggs, bacon, and vegetables are baked in ramekins and topped with sharp, pungent Gorgonzola cheese. A simple yet satisfying dish that garners many compliments whenever I serve it. SERVES 6
YOU WILL NEED
Butter, for greasing
6 strips thick-cut bacon
10 ounces Brussels sprouts,
quartered, or 1 bunch of
asparagus cut into bite-size
pieces
10 eggs
1 cup heavy cream
Pinch of sea salt
Dash of hot sauce
2 ounces Gorgonzola cheese,
crumbled
Several grinds of black pepper
TO MAKE
1. Heat the oven to 375°F. Butter six 8-ounce ramekins and set aside.
2. Place a wire cooling rack on a rimmed baking sheet. Lay the bacon slices, evenly spaced, over the wire rack and cook for 15 to 30 minutes, until cooked through and a little crispy. Cooking times will vary based on the thickness of the slices.
3. Transfer the bacon onto a plate covered in paper towels and set aside. Remove the wire rack from the baking sheet, leaving the bacon grease in the pan.
4. Toss the quartered Brussels sprouts or asparagus pieces and the bacon grease on the baking sheet. Return the pan to the oven for 20 minutes for Brussels sprouts or 10 minutes for asparagus. Remove the pan from the oven and set aside.
5. In a medium mixing bowl, beat the eggs with the cream, salt, and the hot sauce until thoroughly mixed.
6. Pour the egg mixture into the ramekins, dividing it evenly.
7. Crumble up the bacon. Evenly distribute the bacon and Brussels sprouts or asparagus among the ramekins. Top with the crumbled Gorgonzola and freshly ground black pepper.
8. Bake for 30 to 40 minutes, until the eggs are cooked through. Let cool for 10 minutes before serving.
Note: You can also assemble these the night before, leave them in the fridge overnight, then bake them in the morning before leaving for the picnic.
CHAPTER 2bird-watching
PICNIC
When I was a teenager, likely around age fifteen or sixteen, I started designing the type of woman I hoped to one day become. Informed by female characters found in film and literature, as well as iconic artists, writers, and other creative types, I began mentally crafting a checklist of whom I hoped to grow into. On that list, along with a woman who enjoyed listening to chamber music, baked a fine cake, and enjoyed a daily cocktail, I knew I wanted to become a naturalist.
My mother, though possessed of a number of skills, could never be called much of a "natural woman." The same can be said of my father and of most members of my close family. Perhaps in part motivated to know things they didn't, I decided early on to learn plant and animal identification, as well as other types of botanical and biological information. I've been on a quest ever since.
While I can now distinguish an oak from a maple, and yarrow from Queen Anne's lace, I still have a good deal to learn about birds. I'm not an avid birder, but the idea of languidly sitting in a portable chair, warm drink to the left, identification guide to the right, and a pair of binoculars fixed squarely on a tufted titmouse or yellow warbler calls to me in the most profound way. Tuning in to birdsong also appeals to me, especially having recently learned that the calls of birds give a good overview of what is happening in the area.
This picnic celebrates birds and their awe-inspiring contributions to ecosystems. Incorporating foods made by birds as well as those meant to honor them, a picnic with a birding focus is fun, visually arresting, and, at least for me, humbling. Birds can do astounding feats with their bodies, and, in the process, aid the rest of the habitat they reside in. For example, bird calls alert other creatures to predators or threats. Their lofty position and literal "bird's-eye view" give them keen insight into their entire environment. We humans would do well to learn from their example and help others as we help ourselves.
* to MAKE & DO
SELECT A SITE
Choose a location known to house a great number of migratory birds. This could be your porch or backyard or a bird sanctuary, botanical garden, or arboretum. Anywhere that's a known thoroughfare or habitat for birds would work wonderfully.
BIRD SKETCHES
Whether you're a third-generation birding enthusiast like my talented friend R. Brooke Priddy Conrad, featured in these photos, or simply a budding naturalist, bring along some paints and pens and a sketchbook, and do your best to render images of the birds you see. Then you'll have a keepsake of the occasion long after the day has passed.
JOURNAL NOTES
Alongside images of the birds, jot down notes relevant to their physical and auditory characteristics. Making note of colors, plumage patterns, calls, and other distinguishing traits will aid you in being able to properly identify specific species in the future.
* to BEHOLD & EXPLORE
BIRD-WATCHING
There's a reason multitudes of people the world over enjoy watching birds. It's entertaining, educational, and calming, and it's all free. Do consider investing in a decent pair of binoculars, either new or used. Turn your gaze to the trees and behold the splendor of the many winged beauties above.
BIRDING GUIDES
The appearance of different bird species in an area is informed by climate, environment, and topography. A birding guide specific to your given location will prove indispensable in identification. There are also auditory guides available, either to purchase in CD form or to download online. Sometimes it's the uniqueness of a bird's call that is the deciding factor in deciphering who's who.
Pickled Eggs
It wouldn't be proper to have a bird-inspired picnic without an egg-focused dish. Pickled eggs take care of that necessity. Pickling eggs is a wonderful means of using up a fair amount of eggs at once, should You find Yourself in possession of a goodly lot of them. The flavor and texture are best within a few days of preparation. MAKES 1 DOZEN EGGS
YOU WILL NEED
3 cups water
1 cup apple cider vinegar
1 large beet, quartered
2 garlic cloves, sliced
1 tablespoon honey
1 tablespoon black peppercorns
2 teaspoons sea salt
3 to 4 fresh thyme sprigs
1 dozen hard-boiled eggs, shelled
TO MAKE
1. Combine the all ingredients except for the hard-boiled eggs in a medium saucepan. Bring to a boil, then reduce the heat to low and simmer for 20 minutes.
2. Remove the saucepan from the heat, cover with a lid, and allow to cool completely.
3. Place the eggs in a lidded container (a glass canister is very handy for this purpose). Pour the cooled brine over the eggs. Transfer to the refrigerator.
4. Keep the pickled eggs chilled until serving time. They are best within 2 or 3 days of making.
(Continues...)
Excerpted from A Year of Picnics by Ashley English, Jen Altman. Copyright © 2017 Ashley English. Excerpted by permission of Shambhala Publications, Inc..
All rights reserved. No part of this excerpt may be reproduced or reprinted without permission in writing from the publisher.
Excerpts are provided by Dial-A-Book Inc. solely for the personal use of visitors to this web site.
Table of Contents
Spring and SummerBreakfast Picnic
Bird-Watching Picnic
Table-to-Farm Picnic
Into the Woods Picnic
Children's Picnic
Waterside Picnic
Lunch Break Picnic
Sacred Tree Picnic
Ephemerals Picnic
Afternoon Tea Picnic
Romantic Picnic
Movie Night Picnic
Fall and Winter
Falling Leaves Picnic
High-Altitude Picnic
Coffee Break Picnic
Tailgate Picnic
Rooftop Picnic
Around the Word Picnic
Twilight Picnic
Winter Picnic