Deviled Eggs

Enjoying Summer’s Abundance

July 6, 2020

July has given us bright sunny days, low humidity and cool evening temperatures and a great way to capture summer’s splendor is with a picnic. Whether you find respite under the shade of a magnificent tree, spread a blanket on a sandy beach or enjoy your own patio or yard, dining “en plein air” is a delightful diversion to current world conditions.

Simplicity is key for a pleasant picnic. With farm markets opening, stock up on fresh fruits, berries, and vegetables for the picnic basket. Luscious, seasonal asparagus can be lightly grilled, steamed or roasted, then spritzed with fresh lemon juice and adorned with fresh parmesan cheese shavings for a light and lovely picnic lunch that packs easily. Freshly picked asparagus can also be served raw. Shave each stalk using a vegetable peeler, into long strips and dress with olive oil, rice vinegar, salt and pepper. Embellish at will with goat or feta cheese, pine nuts or almonds and plenty of minced herbs.

Fresh herbs perk up picnic recipes and eliminate the need for excess sodium. Chives will add a slightly sharp bite to potato, egg or pasta salads, as well as a nice little nip of flavor to deviled eggs. Poach a nice piece of salmon and dot it with creamy dill sauce for an elegant picnic entrée. Cilantro and Thai basil elevate rice noodle salads, and the snappy tang of fresh parsley is just the right addition to grain bowls. Fresh basil with ripe tomatoes is a classic combination. For something sweet, pack fresh berries, such as native strawberries, blueberries or raspberries, sprinkled with cinnamon and drizzled with honey.

If your picnic involves grilling use sturdy rosemary to imbue vegetables, meat, and fish with Mediterranean flavor and flair. Marinate chunks of lamb, beef or chicken with fresh rosemary, garlic, and olive oil. Let rest for several hours, then grill as desired.

Have picnic supplies at the ready to take advantage of gorgeous weather. Stash a small roll of garbage bags, hand sanitizer, salt and pepper packets, a small cutting board and knife, bug spray, sunscreen, and a blanket in your picnic basket. Keep small ice packs in the freezer. Gather your food and drink and enjoy the healthy benefits of picnicking all summer long.

“Work With What You Got!”

©Tiny New York Kitchen © 2020 All Rights Reserved

Labor Day Weekend Picnic

August 31, 2013

Picnic 3Labor Day Weekend Picnic

Labor Day Weekend is the perfect weekend for a picnic.  To celebrate the end of summer I’ve organized a feast of some of America’s favorites – from fried chicken to chocolate cake, cheeseburgers to homemade strawberry ice cream. 

 

Parsley Potato Salad

Mushroom Artichoke Salad

Chile-Spiced Bean Salad

Crusty Parmesan Chicken Breasts

Deviled Eggs

Pickled Beets

Barbecued Cheeseburgers

Tomatoes

Radishes

Lettuce

Red Onions

Pickles

Olives

Chocolate Buttercream Cake

Strawberry Ice Cream

Strawberries

Beer

Lemonade

Coffee

Packing the picnic:  The salads can be prepared a day in advance.  It’s probably not necessary to double the recipes unless you have a large crowd to feed.  Be sure to include a serving spoon for each salad.  The Crusty Parmesan Chicken Breasts can be served either cold or warm.  Either bake it a day ahead, refrigerate it, and carry it in a cooler; or pop it in the oven about an hour before you leave and transport it hot.  The deviled eggs can be made from your favorite recipes or one from Tiny New York Kitchen.  They will need several hours to chill and must be packed in a cooler, along with the assortment of vegetables (each in a plastic container).  Take along a basket or platter for the chicken, a tray for the eggs, and serving forks. 

All of the barbecue equipment can travel in a sturdy cardboard box, if there’s room, lay the buns and cheese on top so they don’t get squished.  The hamburgers and condiments should be packed in a cooler. 

You can bake the cake and prepare the frosting well in advance; both can be stored in the freezer.  After thawing, the frosting should be beaten for a few minutes with an electric mixer.  A round plastic serving plate with a high, tight-fitting cover is ideal for transporting the cake; remember to carry along a knife and a cake server. 

In a cooler, pack the ice cream custard, berry mixture, and ice, each in its own container.  Take a hammer and large, heavy dishtowel for crushing the ice cubes, and rock salt for the ice cream freezer (which would be a non-electric one).  Pack the fragile ice cream cones and berries for garnish last. 

Keep the beer in the cooler.  For the lemonade and coffee, you will need a couple of thermoses.  Preheat the one for the coffee; don’t forget to take cream (kept cold) and sugar.  Pre-chill the other thermos and fill it with cold lemonade. 

At the site: Assemble the ice cream freezer and begin hand-cranking, taking turns so that everyone can participate.  If the ice cream is ready before it’s time for dessert, remove the dasher, cover the container, and let it stay in the freezer to ripen; don’t forget to dump out the salty water and pack the freezer with fresh ice. 

Fire up the barbecue about 30 minutes before you want to begin cooking.  Grill the cheeseburgers when the coals are gray.  Arrange the chicken in a basket, set out the rest of the food, and dig in.  

 

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