Picnic: 125 Recipes with 29 Seasonal Menus
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Picnic: 125 Recipes with 29 Seasonal Menus

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by DeeDee Stovel, Deedee Stovel
     
 

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Create delicious and portable feasts for any occasion. Whether you’re headed to a neighborhood park, an elegant music festival, or the top of a mountain, DeeDee Stovel shows you how to create a tasty outdoor dining experience. With 125 recipes that include dishes like cucumber soup, lobster rolls, fried chicken, and apple cake, you’ll be amazed at the

Overview

Create delicious and portable feasts for any occasion. Whether you’re headed to a neighborhood park, an elegant music festival, or the top of a mountain, DeeDee Stovel shows you how to create a tasty outdoor dining experience. With 125 recipes that include dishes like cucumber soup, lobster rolls, fried chicken, and apple cake, you’ll be amazed at the variety of foods that are well-suited for outdoor eating. Call up your friends, grab a blanket, and fill up your picnic basket!

Editorial Reviews

From the Publisher
“For great ideas on serving the tastiest outdoor meals, pick up Picnic!” – Country Accents

“… a useful compilation of 125 recipes fit for outdoor eating … they can also be used as potluck fare.” – St. Petersburg (FL) Times

“Not just for summer, by the way — [Stovel’s] subtitle tells you she offers ‘125 recipes with 29 seasonal menus,’ i.e. year-round picnics.” — Associated Press

“… provides readers with imaginative menus for many settings and seasons.” – Kansas City Star

“After flipping through the informal repasts in Picnic, you’ll see that life can indeed be the proverbial you-know-what.” — Cookbook Digest

“Check out Stovel’s ‘After the Wedding Brunch Picnic’ for a delicious post-matrimonial menu.” – WeddingChannel.com

“This colorful book just puts you in the mood for a warm-weather outing.” — Birmingham (AL) News

“With good humor and creative flair, Stovel offers 125 recipes to be enjoyed indoors or out, rain or shine.” — Carolina Parent

bn.com
The Barnes & Noble Review
If you reflect on the most relaxing meals of your life, chances are good you'll remember a picnic. Eating outdoors refreshes us in every way: It helps us to connect with others while we revel in the pleasures of food and weather. But planning picnics can be confusing. What foods transport well? What drinks go with the meal you've chosen?

This guide to outdoor meals makes planning picnics as easy as enjoying them. In it, teacher and author Dee Dee Stover includes packing hints, recipes, beer and wine suggestions, and great ideas for entertainment. Stover's suggestions are mellow, fun, and inventive -- just like picnics themselves. (Jesse Gale)

In Picnic, DeeDee Stovel draws upon her extensive experience and expertise as a cooking teacher and family chef to present 125 recipes with twenty-nine seasonal menus for creating that perfect picnicking experience. From Taco Salad; Sour Cream Chocolate Cake; and Thai Grilled Shrimp Appetizer; to Rice and Peanut Crispy Bars; Baked Chicken Fingers with Dipping Sauces; and Banana Frosty; Picnic has wonderful recipes for every possible outdoor outing from the mountain valley to the sandy beach, from the backyard to the National Forest. Planning to have a picnic? Then begin with browsing through the pages of DeeDee Stovel's Picnic!

Product Details

ISBN-13:
9781580173773
Publisher:
Storey Books
Publication date:
04/01/2001
Pages:
192
Sales rank:
424,787
Product dimensions:
8.02(w) x 7.98(h) x 0.48(d)

Related Subjects

Read an Excerpt

SPRING FLINGS

There is little sweeter than the first gentle breezes of spring. The crocuses start peeking out, a green haze covers the willows, tiny spears of green poke through the tangle of grasses and twigs in gardens and woodlands, and streams, unlocked from blankets of ice, gurgle happily down mountainsides. People slough off winter coziness and eagerly take to the outdoors. Any excuse will do to get outside, whether it is for a walk or a spring cleanup project, or - best of all - to have a picnic!

Spring Day-Hike Picnic

Menu:

Grilled chicken fillets in a spinach wrap*

Artichoke salad*

Carrot sticks

Gingerbread* and fruit

Herbal iced tea*

*Recipe included in this chapter

Tiny, early spring violets, wild lily of the valley, and bunchberry poke their blossoms through the dense leaf cover along the trail and, with luck, a trillium or lady's slipper appears beneath the trees. Find yourself a glade of these miniature beauties and look through the leafless trees to find a view that would be hidden in the summer. It's often too muddy to hike in the spring and the bugs can be a bother, but it's a thrill to see things growing after a long winter. Pick a sunny day with soft, balmy breezes and enjoy the chance to dine in the open air.

What Else to Take:

- Thermos bottles

- Small insulated bag with ice pack

- Backpacks

- Insect repellent

- Space blanket or moisture-resistant ground cloth

Grilled Chicken Fillets in a Spinach Wrap

The simple satay marinade on this chicken is a staple in my kitchen. Not only is it fantastic on chicken, but I love it on grilled fish such as swordfish, halibut, or tuna. With or without the spinach wraps, this chicken is delicious.

8 chicken breast halves, boned and skinned

8 spinach wraps or flour tortillas

corn oil for cooking

Marinade

1/2 cup soy sauce

1/4 cup mirin (sweet cooking sake)

2 tablespoons lime juice

2 tablespoons sesame oil

2 large cloves of garlic, minced

1 tablespoon honey

1 tablespoon peeled and grated fresh ginger root

1/2 teaspoon Chinese five spice powder (available in natural foods stores)

1. Rinse and pat dry the chicken; place in a shallow glass pan.

2 To make the marinade, combine the marinade ingredients in a small bowl and pour over the chicken. Let sit for 30 minutes in the refrigerator.

3. Preheat gas grill to high.

4. Remove the chicken from the marinade and brush lightly with corn oil. Grill the chicken for 3 minutes on a side or until cooked through, brushing often with the marinade. An alternate cooking method is to cook on a ridged grill pan on the stovetop. Use medium-high heat with the exhaust fan running. Cook about 2 minutes per side until marked and cooked through. The trick is not to overcook the chicken and dry it out.

5. Let the chicken cool slightly and then refrigerate. Wrap the cold chicken in aluminum foil for transporting. Place the spinach wraps in a resealable plastic bag and pack them in your backpack. At the picnic site, roll the chicken in the spinach wraps, and enjoy hearty sandwiches of tender and moist grilled chicken.

Serves 8

Soft deli rolls or hamburger rolls are nice with this chicken. For a more substantial and tasty bread, try focaccia, lavash, or sourdough or Portuguese rolls.

Artichoke Salad

Jytte, a Danish friend, shared this recipe with me years ago. It quickly became a favorite item in picnics I catered for people attending the music festival at Tanglewood in Lenox, Massachusetts - summer home of the Boston Symphony Orchestra.

Three 6-ounce jars marinated artichoke hearts with marinade

1/2 pound fresh mushrooms, washed, dried, and sliced

6 sun-dried tomatoes, cut into strips

4 scallions, thinly sliced, including some green tops

1 medium tomato, seeded and cut into bite-size chunks

1 stalk of celery, sliced

1 small sweet onion, thinly sliced

DRESSING

2 tablespoons balsamic vinegar

2 tablespoons olive oil

2 tablespoons vegetable oil

1 teaspoon lemon juice

1 teaspoon sugar

1/2 teaspoon dried oregano

1/4 teaspoon salt

freshly ground black pepper

1. In a large bowl, combine all of the vegetables.

2. To make the dressing, whisk the ingredients together in a small bowl and pour over the vegetables.

3. Let the salad sit in the refrigerator 8 hours or overnight. Place in a covered plastic dish and tuck it into your knapsack.

Serves 8

Late summer is artichoke season on the central California coast. Buy a bag of tiny artichokes, trim the ends off each leaf, cut in half lengthwise, and steam them to use in this salad. They are so small that the chokes usually don't have to be removed.

Gingerbread

Gingerbread is a classic spice cake that speaks of home and hearth. It's also a great traveling food because it's both sturdy and moist. It will keep for several days and freezes well. Enjoy it with whipped cream or brandied hard sauce, or have it plain.

1 cup molasses

1/2 cup buttermilk

1 egg, lightly beaten

2 cups all-purpose flour

1/2 cup sugar

1 teaspoon baking soda

1/2 teaspoon salt

1 teaspoon ground allspice

1 teaspoon ground cinnamon

1 teaspoon ground ginger

1/2 cup (1 stick) butter, melted

1 cup heavy cream, whipped (optional)

1. Preheat oven to 350-F. Grease a 9-inch square disposable baking pan.

2. In a small bowl, combine the molasses, buttermilk, and egg and stir to blend.

3. Sift the dry ingredients into a large bowl. Add the molasses mixture and mix well. Add the butter and stir just until blended.

4. Pour the batter into the prepared pan. Bake for 25 to 35 minutes, or until a tester inserted into the center comes out clean. Cool in the pan on a wire rack. When completely cool, cut into eight generous pieces and cover securely with aluminum foil for packing.

5. Put the whipped cream in a small covered container in the refrigerator until packing time. Wrap the container in heavy aluminum foil and place it in the pack. Stir before serving. If the hike is longer than 1 1/2 hours, leave the whipped cream at home.

Serves 8

For a more intense ginger experience, substitute 1-2 tablespoons peeled and grated fresh ginger root for the 1 teaspoon ground ginger. Add it to the molasses mixture instead of to the dry ingredients.

Meet the Author

DeeDee Stovel is an experienced caterer and the author of Picnic: 125 Recipes with 29 Seasonal Menus and Pumpkin, a Super Food for All 12 Months of the Year. She lives in San Carlos, California.

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Picnic: 125 Recipes with 29 Seasonal Menus 5 out of 5 based on 0 ratings. 3 reviews.
Guest More than 1 year ago
I have several picnic recipe books and this is the one I always go to for my meals. No pictures, but well worth the investment. Mine is 'well loved'.
Anonymous More than 1 year ago
Anonymous More than 1 year ago
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