If the weather gods continue to smile on us, pack up your picnic cooler this weekend and head to your favourite picnic spot, be it the beach, by the lake, or just in your own backyard.
Picnic food doesn’t have to be elaborate. The recipes below are easy to prepare and can all be made well ahead of time. Be sure to add lots of ice to your cooler to keep the food in tip-top shape and to chill the limeade.
Reusable plastic dishes and real cutlery will minimize garbage, and they’re a lot more user-friendly than those floppy paper plates and plastic forks. And don’t forget the sunscreen and bug spray.
Blueberry Lemon Pound Cake
3 eggs
¼ cup Greek-style yogurt (plain, vanilla or lemon flavour)
1 tsp vanilla
1¾ cups all-purpose flour
¾ cup granulated sugar
1 Tbsp finely grated lemon zest
1 tsp baking powder
½ tsp salt
¾ cup butter, softened
2 cups fresh blueberries
Preheat oven to 350° F. Butter and flour an eight-by-eight-inch baking pan.
In a medium bowl, combine the eggs, yogurt and vanilla, whisking lightly to combine. In the bowl of a stand mixer, combine the flour, sugar, lemon zest, baking powder and salt. Mix for 30 seconds at low speed to combine.
Add the butter and half of the egg mixture to the dry ingredients and mix at high speed for one minute. Add the remaining egg mixture in two additions, beating for 30 seconds after each addition. Batter should be light and fluffy. Gently fold in the blueberries. Pour the batter into the prepared pan and bake for 30 to 40 minutes, or until a tester inserted in the centre comes out clean.
Remove from oven and run a sharp knife around the edges of the cake; place pan on wire rack to cool completely. Leave the cake in the pan, wrapped in plastic, for ease of transporting to your picnic. Makes six servings.
Italian Sandwiches
6 ciabatta rolls
Sharp cheddar cold-pack cheese (the kind that comes in a little red tub), room temperature
Room temperature butter
Thinly sliced green pepper rings
1½ lbs assorted thinly sliced Italian deli meats, such as salami, soppressata, capicollo
Thin dill pickle slices
12 slices of provolone cheese
Fresh basil leaves
In a small bowl, combine approximately one cup of the cold-pack cheese and enough softened butter to make a spreadable consistency.
Slice the rolls in half horizontally and spread each cut surface with the cheese spread.
Layer the remaining ingredients on the bottom halves of the rolls as follows: green pepper rings, several slices of assorted meats, pickle slices, two cheese slices, several fresh basil leaves, then the top of the bun. Wrap each sandwich tightly in plastic wrap and keep cool until ready to serve. Makes six sandwiches.
Cherry Limeade
2-litre bottle of lemon-lime soda (regular or diet), well chilled
One 295-ml can of frozen limeade concentrate, thawed
Syrup from one 375-ml jar of maraschino cherries, plus 18 cherries
In a thermos with a tight-fitting lid, combine the thawed limeade concentrate and the maraschino cherry syrup. Place the cherries in a small plastic container.
When ready to serve, place about one-quarter cup of the limeade-cherry syrup mixture (use more or less according to taste) and three cherries into the bottom of a glass containing several ice cubes and fill the glass with chilled lemon-lime soda. Makes about six servings.
Angela Shellard is a self-described foodie. She has done informal catering for various functions. Contact: [email protected].
