Everybody loves a picnic, but sometimes coming up with ideas for food that travels well is a bit daunting.
Add to that packing everybody in the car, driving to the perfect picnic spot in holiday traffic, finding a parking space, you get the idea.
Why not have a picnic at home on Canada Day? Set out a blanket under the prettiest tree in your backyard, fill a big tub with ice and cold drinks (the adults can enjoy a frosty beer or a cold glass of white wine) and daydream yourself away to Tuscany or the south of France. And since the kitchen will be close at hand you’re not limited to soggy sandwiches or cremated hot dogs.
Here’s some elegant fare to share on Canada’s birthday.
Brie, Prosciutto & Caramelized Onion Sandwiches
12 slices of the best bread you can find (crusty Italian, sourdough, or artisan wholegrain)
1 lb of French Brie cheese (one large wheel)
1 large red onion, cut into thin slices
1 Tbsp light brown sugar
8 oz prosciutto (about 18 paper-thin slices)
Arugula or baby spinach
Fresh basil leaves
¾ cup mayonnaise mixed with 1 Tbsp Dijon mustard
Preheat oven to 350º F. Place the Brie on a parchment-lined baking sheet and bake for 20 minutes. Let cheese cool for a few minutes, then cut into half-inch thick slices. At the same time, on another parchment-lined baking sheet, place the prosciutto slices in a single layer and bake until just slightly crisp (this should take about the same amount of time as the Brie).
While the cheese and prosciutto are in the oven, sauté the sliced onion and brown sugar over medium heat until onion is just tender, about five minutes.
To assemble the sandwiches, spread each slice of bread with the mayonnaise-mustard mixture.
Layer remaining ingredients on one slice as follows: several arugula or spinach leaves, sliced Brie, three slices of prosciutto, caramelized onions, fresh basil leaves. Top with remaining slice of bread. Makes six sandwiches (you can serve these right away or hold them at room temperature for an hour or so, wrapped loosely in foil).
Lemony Vegetable Salad
¾ cup mayonnaise
2 Tbsp freshly squeezed lemon juice
2 tsp finely grated lemon zest
1 Tbsp finely chopped fresh dill
Freshly ground black pepper
1 lb red potatoes, cut into half-inch cubes
1 lb asparagus, ends trimmed, cut into one-inch pieces
2 cups sugar snap peas, strings removed, blanched in boiling water for one minute then rinsed in cold water
4 green onions, chopped
½ cup sliced celery
In a large bowl, whisk together the mayonnaise, lemon juice, zest and dill. Stir in black pepper to taste. In a large pot of boiling salted water, cook the potatoes for seven minutes, then add the asparagus and cook for another three minutes.
Drain vegetables in a colander and rinse them with cold water, then drain again thoroughly. Add potatoes, asparagus, snap peas, green onions and celery to the bowl containing the dressing; toss to coat evenly. Let salad sit at room temperature for at least 30 minutes to allow flavours to blend. Makes six servings.
Butter Tart Bars
1 cup flour
¼ cup granulated sugar
½ cup cold butter, cut into cubes
2 Tbsp butter, melted
2 eggs
1 cup light brown sugar, packed
2 Tbsp flour
½ tsp baking powder
½ tsp vanilla
½ tsp rum extract (optional)
Pinch of salt
1 cup golden raisins
½ cup chopped pecans or ½ cup currants
Preheat oven to 350º F; line a nine-by-nine-inch baking pan with parchment (grease the pan lightly first so the paper doesn’t slide around, and leave overhangs of paper to use as handles when removing squares).
In a medium bowl stir the cup of flour and the granulated sugar together; with a pastry blender cut in the cold butter until mixture looks like fine crumbs. Press evenly into the prepared pan and bake for 15 minutes.
While crust is baking, stir together the melted butter, eggs, brown sugar and vanilla in a medium bowl. Add the two tablespoons of flour, baking powder and salt and mix until well combined.
Fold in the raisins and nuts or currants until evenly distributed; pour mixture over the warm crust and return to oven for a further 20 to 25 minutes until filling is just firm in the centre.
Cool completely on a wire rack before cutting into squares (lift entire block of squares out of pan before cutting, using the parchment paper overhangs as handles). Makes 16 squares.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
