How To Pack A Picnic
Aside from a rainstorm—or accidentally laying your checkered blanket over dog shit, or an ant hill—melted, squished, and spilled food is the last thing you want at a picnic. Here’s a menu that’s a walk in the park.
Chilled Pea Soup
If you scored a picnic table, great, but if you’re eating on the ground, a classic outdoorsy staple like potato salad is pretty awkward to eat. Opt for this springtime chilled pea soup that can be made a day or two in advance. (It can also be served hot if cold soup isn’t your thing.) To serve, simply pour into disposable cups from a thermos.
- Ingredients
- 4 cups frozen green peas
- 4 cups low-sodium chicken broth
- 3/4 cups heavy cream
- 1 medium-sized potato, chopped and peeled
- 1/2 cup white onion, minced
- 2 garlic cloves, minced
- 2 tsp butter
- 1/2 cup grated parmesan
Directions:
• In a large soup pot, melt the butter over medium heat and sauté the onions and garlic until the onions become translucent.
• Add the chicken broth and cream. Bring to a simmer.
• Add the peas and potato.
• Continue to simmer. Blend the mixture until smooth. Add in the parmesan and stir until it’s all melted. Strain through a fine mesh sieve. Let cool completely before refrigerating in an airtight container.
Prosciutto, Cucumber, and Cream Cheese in Focaccia
Focaccia is the perfect picnic bread as its flat rectangular shape is ideal for packing and, unlike regular sandwich bread, will hold its shape even if it’s squished under a bottle of bubbly. Opt for a flavourful loaf made with rosemary and olive oil to maximize the flavour in each bite. The rule of packing sandwiches is to prevent wet ingredients like tomatoes from turning the bread soggy, so use other ingredients like cheese slices and meats as a barrier. If you’re using lettuce, remove excess moisture in a salad spinner or pat it dry with a paper towel.
- Ingredients
- 1 large focaccia loaf
- 1 English cucumber, thinly sliced and pat dry with a paper towel
- 15-18 slices of prosciutto
- Cream cheese
Directions
• Cut the focaccia loaf into four even rectangles. Then slice the four rectangles across the middle, creating thinner slices.
• Spread a thin layer of cream cheese on the bottom slices of focaccia. Layer with cucumbers and prosciutto. Top with the other halves of the focaccia. Wrap the sandwiches tightly with wax paper before packing.
Cheese Plate in a Box
A sink isn’t always available so opt for snacks that won’t make your fingers a greasy, saucy mess. For dessert, pack a plastic container with finger food-friendly semi-soft to hard cheeses and its accouterments. Opt for sharp aged cheddar (try Balderson’s) and sweet and salty Gouda (Thunder Oak is a good start) that’s pre-cut into bite-sized pieces, as well as a tangy blue stilton or blue cheese (Grey Owl is a safe bet). Pair that with crunchy, roasted nuts (toss raw almonds and walnuts with a bit of olive oil, a pinch of salt and cayenne then bake for 15 minutes at 400F); fruit like apple and pear slices, grapes, and figs; mild-tasting crackers that haven’t been heavily seasoned; and a small container of honey for dipping.
A note on booze
We’re not advocating public drunkenness, but should you want to risk a ticket with a nice wine then a Beaujolais, Pinot Noir, or younger Chianti is the way to go. Opt for lighter reds, rather than say, a full-bodied Bordeux that would go better with a roast. Next to that, a chilled Prosecco is the perfect outdoor drink on a warm afternoon.
