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Dining Al Fresco
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Giant
Strawberries With Practically
Perfect Quick
& Easy
Picnics In Art & History The history of picnics or eating outdoors is visually evident when one strolls through a museum of European paintings. Recall the images of great outdoor eating and drinking extravaganzas among the peasants in Bruegel's works. The impressionists, particularly Monet and Manet, were fond of depicting romantic meals in secluded gardens. The most striking and well-known impressionist picnic painting is Manet's Le Dejeuner Sur L'Herbe, Picnic on the Grass, where the food was clearly not the main focus of that afternoon. Dining outdoors evokes festivity or romance even though in some cases, it is dictated by the necessity of cooking out of doors. Historically, picnics were meals where each person contributed something to the total repast. This idea of a "potluck" meal goes back to the Greek word syncomist which means "brought from different places and put together." A syncomist initially was a coarse bread made of the by-products of flour. Syncomist was expanded to designate a meal in common to which everyone brings something, or a picnic. These communal meals spread throughout the continent and were enjoyed by Scandinavians, Germans, and French. The picnic as an English institution was first described in the early nineteenth century as a fashionable social entertainment to which everyone brought something. The institution evolved to include excursion parties to the country where all contributed food, or one person may have provided the entire picnic. In the early nineteenth century, the English also had a Picnic Society devoted to entertainment and theatricals as well as dining, where each member contributed something. The English, French, as well as other Europeans, continue this tradition of outdoor dining. Our present day concept of a sandwich is often associated with portable meals or picnics. The idea of a sandwich as a snack goes back to Roman times. Scandinavians perfected the technique with the Danish open-faced sandwich or smorrebrod, consisting of thinly sliced, buttered bread and many delectable toppings. These elaborate concoctions are not as portable as their sturdy American counterparts, but can be constructed on site and are highly suitable for an elegant picnic. The Earl of Sandwich, John Montagu, the eighteenth century gambler, who was known to have sat at the gaming table for twenty-four hours with nothing more than roast beef placed between two slices of toast for his nourishment, is the persona to whom we are indebted for putting a top on the sandwich. A picnic evokes leisure time, relaxation, and enjoyment of the outdoors. It can be a still life in the open air or a boisterous frolic on the beach. Some picnics celebrate a special occasion, some offer the opportunity for friends to gather, and others provide an excuse for breaking the routine of daily life. In all cases, the food is transportable and the excitement is palpable. Ask someone to go on a picnic with you and watch their eyes light up. A picnic is more than eating a meal, it is a pleasurable state of mind. Source: Picnic! Recipes and Menus for Outdoor Enjoyment, by Edith Stovel, ©1990 by Storey Communications, Inc.
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“Summer
afternoon ~ summer afternoon; to me those have always been the two most beautiful words in
the English language.” ~Henry James, American Novelist Picnics are one of the greatest pleasures of Spring and Summer. The desire to break with the tradition of eating within the confines of the dining room and move outdoors just seems to make the food taste better. There’s something invigorating about spending a few hours relaxing in the sunshine and enjoying good food with friends and family. Isn’t it about time to set yourself free and go on a picnic? There are many kinds of portable feasts, from elaborately planned picnics to the simple, impromptu affair. A planned picnic can happen anytime at any place: A tailgate event at a sports stadium, an evening concert in the park, a sailing excursion or a leisurely Sunday drive with food and drink in tow. Add a Little French Style To Your Outdoor Menu The first usage of the word “picnic” was traced to a 16th century French text. It referred to a group of people dining in a restaurant who brought their own wine. Needless to say, picnics have come a long way from that first instance of bringing one’s provisions elsewhere. Here are a few ideas to add a little French flair to your outdoor affair. ~ Select foods that travel well and are easy to serve. Casseroles and foods with sauces are difficult to juggle and usually need to be kept warm. Instead: ~ Select a main dish such as presliced cold roasted chicken, turkey or roast beef, or smoked fish. ~ If you prefer a meatless meal, quiches are a wonderful option because they are easy to transport and can be enjoyed warm or cold. ~ Bring a variety of fresh, crusty breads or rolls such as sourdough, rye, French baguettes or herbed European style rustic loaves. ~ Brie and Camembert cheeses*
are perfect picnic choices that complement wines, crusty breads, and fresh fruits. ~ Prepare your favorite salad and place it in a round plastic container that should be positioned on the bottom of your cooler to keep greens crisp and combination salads chilled. Add your dressing to tossed salads at serving time, along with some salad crumbles or Feta cheese for variety. ~ Tiny fruit tartlets, biscotti, butter cookies (yes, butter cookies!), or mini-cheesecakes will add a nice touch of elegance to your picnic finale. ~ If rich desserts are not your preference,
prepare a fresh fruit salad or a bowl of assorted fruits. Fat-free vanilla yogurt makes a
delicious dip and for the ultimate topping or dip*, whip equal portions of Fleur de
Lait® Gourmet Light Strawberry or Blueberry Cream Cheese and marshmallow creme. Putting It All Together ~ Pack food items in a cooler with plenty of ice packs. ~ Select your dinnerware. Why not take wine glasses, ceramic plates, silverware, cloth napkins and a sturdy fabric tablecloth instead of paper, plastic and styrofoam? These can be carefully placed inside a large basket that is separate from your food. If you are going to an area where there are picnic tables, bring an inexpensive vase to use for a wildflower centerpiece. ~ Take a plastic trash bag to place your dirty dishes in until you return home and place a moist dishcloth in a plastic bag to wipe up any spills. ~ Remember to take important items like a corkscrew, can opener, carving knife, serving spoons, a small cutting board, bread basket and salt & pepper shakers. ~ If insects are a problem, pack some citronella votive candles that will go perfectly with your wildflower centerpiece and add a little candlelight to your table. ~ Bring a cassette player or radio for a little “dinner music.” Food Safety As you make your picnic plans, keep in mind the importance of food protection as well as the menu. Keep cold foods cold and hot foods hot. After eating, return all foods to the ice chest! Take along a water container, especially when traveling in remote areas. It will be handy for clean-ups as well as emergencies. En Route ~ Select a location within a comfortable driving distance. ~ Enjoy the ride and the scenery. ~ Stop at any farm stands or markets to look for unexpected “goodies.” ~ Once you’ve arrived, settle on a site away from the road, but close enough so you can get to your car within a few minutes. ~ Picnics should be fun! With bright sunshine, fresh air, and the season’s color-splashed landscapes all around, it’s a perfect time to give yourself the opportunity to enjoy your life; it’s good food for the soul! Editor’s Note: The picnic recipes presented below are suggestions only. Use prudence in putting together a menu to fit your individual needs.
FRESH MELON MEDLEY 1 tsp grated orange rind *Substitute white grape juice plus 1/2 to 1 tsp rum extract for alcohol, if desired Combine first 5 ingredients in a small saucepan. Bring to a boil, reduce heat and simmer, uncovered, 1 minute. Combine melon cubes in a medium bowl; add orange juice mixture and toss gently. Cover and chill. Garnish with orange rind strips, if desired. Makes 2 (1-1/2-cup) Servings. Per Serving: 168 Cal; 1 g Total Fat; 36 g Carb; 00 mg Cholesterol; 11 mg Sodium; 2 g Protein; 2 g Fiber. Exchanges: 1/2 Starch; 2 Fruit.
QUICK &
EASY CHILLED FRUIT SOUP 2 chicken bouillon cubes Dissolve bouillon cubes in water. Put fruits AND juices from both packages in blender; cover and blend 30 seconds at high speed. Add bouillon and pineapple juice. Blend 10 seconds at low speed. Chill until ice-cold. Serve garnished with the sour cream and toasted almonds. Tote the chilled soup in a 2-quart cooler and the sour cream and almonds in separate containers. Assemble the soup at serving time. Yield: 6 (1 cup) servings. Per Serving: 214 Cal; 9 g Total Fat; 7 g Protein; 29 g Carb; 12 mg Cholesterol; 621 mg Sodium. Exchanges: 1-1/4 Fruit; 1-1/4 Fat; 1/2 Starch; 1/2 Protein.
GIANT STRAWBERRIES WITH
RASPBERRY DIP 1 (10-ounce) package frozen raspberries Purée the raspberries in a blender. Pour the purée into a bowl. Blend in the remaining ingredients (except the strawberries) by hand and mix well. Place the dip in a pretty bowl and chill for 2 hours. Serve dip surrounded by large strawberries. Makes 6 Servings (2 giant strawberries each). Per Serving: 87 Cal; 1 g Total Fat (1 g Sat Fat); 11 g Carb; 10 mg Cholesterol; 195 mg Sodium; 9 g Protein; 2 g Fiber. Exchanges: 1 Fruit; 1 Very Lean Meat.
SEASHORE SHRIMP SPREAD 1 cup fat-free cream cheese Combine all ingredients and mix together until smooth. Serve with a tray of prepared raw vegetableses. Makes 8 Servings (1/4-cup each) of dip. Per Serving: 71 Cal; 00 g Total Fat; 8 g Carb; 18 mg Cholesterol; 304 mg Sodium; 8 g Protein. Exchanges: 1/2 Starch; 1 Very Lean Meat.
LEMON-GARLIC
ROAST CHICKEN 1 (4 lb, 8 oz) roasting chicken Preheat oven to 350ºF. Remove chicken innards; rinse cavity and outside of chicken & pat dry. Sprinkle chicken cavities with 1/2 tsp of the ground pepper and 1/4 tsp salt. Roll the lemons on work surface, pressing down slightly with the heel of your hand, until softened. With a skewer or toothpick, pierce each lemon about 15 times, approx 1” deep. Place the pierced lemons, 5 garlic cloves and thyme into the large cavity of chicken; place remaining garlic clove into the neck cavity and truss the chicken. Sprinkle chicken evenly with remaining 1/2 tsp pepper and 1/4 tsp salt. Place chicken, breast-side up, onto rack in large roasting pan. Roast 2 to 2-1/4 hours, until chicken is cooked through and juices run clear when pierced with fork or meat thermometer inserted into thickest portion of thigh registers 180ºF. Remove from oven; let stand 10 minutes. Remove & discard skin from chicken and lemons, garlic & thyme from cavities. Carve chicken. Wrap and refrigerate to carry cold in picnic cooler. Serves 8. Per Serving 165 Cal; 6g Fat; 25 g Protein; 1 g Carb; 76 mg Cholesterol; 210 mg Sodium. Exchanges: 3 oz = 3 Meat.
ROASTED VEGETABLE
SANDWICHES 2 tsp olive oil Basil-Yogurt Spread 1/4 cup nonfat yogurt Preheat oven to 450F degrees. Blend vinegar, oil and basil. Add vegetables, tossing to coat. Place vegetables in roasting pan and cook, stirring occasionally, until tender and lightly browned ~ about 30 minutes. Cool vegetables. Whisk together ingredients for spread (recipe can be prepared ahead and refrigerated at this point). To assemble sandwiches, spread basil yogurt mixture on your favorite bread, pita halves, or crusty rolls. Top with veggie mixture & serve. Makes 4 sandwiches. Caution: Sorry ~ Not a good choice for those on a sodium-restricted meal plan! Per Sandwich: 230 Cal; 5 g Total Fat; 41 g Carb; 00 mg Cholesterol; 566 mg Sodium; 7 g Protein. Exchanges: 2 Bread; 1-1/2 Veg; 1 Fat.
ITALIAN DELI SANDWICHES 2/3 cup basil leaves In a food processor with a metal blade, process the basil, parsley, bread crumbs, Parmesan, water, garlic & oil until a paste is formed. Spread on bread. Layer one side of roll with peppers, mozzarella, prosciutto & arugula. Top with bread, cut, wrap & refrigerate until serving. Makes 4 Sandwiches. Caution: Not suitable for those on sodium-restricted menu plans. Per Serving: 340 Cal; 12 g Fat; 16 g Protein; 43 g Carb; 25 mg Cholesterol; 627 mg Sodium. Exchanges: 2 Bread; 1 Meat; 1 Veg; 2 Fat.
FOCACCIA GARDEN SANDWICH 12 dried tomatoes (packed without oil) Combine tomatoes and water in a small bowl; let stand 10 minutes. Drain and chop tomato. Combine tomato, cream cheese, and pickle relish, stirring well. Spread half of cream cheese mixture over top of each flat bread. Arrange half of cucumber slices over 1 flat bread. Top with carrot, sprouts, remaining cucumber slices, and remaining flat bread, cream cheese side down. Wrap in plastic wrap, and chill thoroughly. To serve, remove plastic wrap, and cut into wedges. Yield: 6 Servings Caution: Sorry folks, but this recipe is definitely NOT for those on a sodium-restricted meal plan! Per Serving: 341 Cal; 6 g Total Fat; 50 g Carb; 9 mg Cholesterol; 969 mg Sodium; 22 g Protein; 2 g Fiber; 15 mg Calcium. Exchanges: 2 Very Lean Meat; 2-1/2 Starch; 1 Veg; 1 Fat.
CRUSTLESS
FLORENTINE TART 2 (10 oz) pkgs frozen, chopped spinach Cook the frozen spinach according to package directions. Cool and drain the spinach well; squeeze dry to remove excess juice. Combine spinach with eggs, grated Parmesan, mace or nutmeg, Morton’s seasoned salt, and ricotta cheese. Rub a 10-inch pie pan with olive oil and spread the mixture evenly around the pan. Top with pine nuts. Bake at 350ºF for 20 minutes. Cool on a rack and refrigerate until packing your picnic basket. Remove from cooler about one hour before serving, depending on weather conditions. Makes 8 servings. Per Serving: 132 Cal; 9 g Total Fat; 5 g Carb; 72mg Cholesterol; 429mg Sodium; 9 g Protein. Exchanges: 1 Meat; 1/2 Vegetable; 2 Fat.
PRACTICALLY
PERFECT PICNIC SALAD 1 cup Calif. seedless grapes Combine all ingredients except lettuce; mix well. Serve on lettuce leaves. Makes 4 Servings. Lemon Mustard Dressing: Combine 2 Tbsp vegetable oil, 2 Tbsp lemon juice, 1 tsp Dijon-style mustard, 1/4 tsp salt and 1/4 tsp pepper; mix well. Yield: 1/4 cup. Per Serving: 248 Cal; 8 g Total Fat; 10 g Protein; 37 g Carb; 00mg Cholesterol; 170mg Sodium. Exchanges: 1-1/2 Bread; 1-1/2 Fat; 1/4 Fruit.
ITALIAN POTATO SALAD 24 new red potatoes, 3 to 4 oz each (5 to 6 lbs), washed Boil the potatoes for 20 minutes in a large pot of boiling water. Drain and let cool for 30 minutes. Cut cooled potatoes into large chunks and toss them with the celery, red pepper and scallions. Combine all the dressing ingredients and pour over the potato salad. Serve at room temperature. Makes 6 (1/2 cup) Servings. Per Serving: 122 Cal; 5 g Total Fat; 19 g Carb; 00mg Cholesterol; 29 mg Sodium; 2g Protein. Exchanges: 1 Starch/Bread; 1 Vegetable; 1 Fat.
AMBROSIAL ORANGES 2 large or 3 medium naval oranges Peel oranges and cut them crosswise into 1/4-inch slices. Arrange the slices nicely on a 10-12 inch plate. Sprinkle dates over the orange slices. Drizzle honey over the oranges and dates with a fork; cover with foil and refrigerate up to 4 hours. Let sit at room temperature 30 minutes before serving. Makes 4 Servings. Per Serving: 75 Cal; Trace Fat; 20 g Carb; 00 mg Cholesterol; 1 g Protein. Exchanges: 1 Fruit.
CHEWY PINEAPPLE PECAN
SQUARES 1 cup unbleached flour Preheat oven to 350°F. Spray a 13- x 9-inch baking pan with nonstick vegetable cooking spray. Stir flours, sugar & margarine together until mixture is finely crumbled. Stir in nuts. Press 2 cups of flour mixture onto bottom of 13x9-inch pan. coating. Stir cinnamon, baking soda & salt into remaining flour mixture. Beat in egg, vanilla, light sour cream and vanilla yogurt until blended. Stir in pineapple. Pour batter evenly over pressed flour mixture in pan. Bake at 350F degrees for 40 minutes, or until batter pulls away from sides of pan. Cool slightly before cutting. Makes 24 squares. Per Square: 164 Cal; 4 g Total Fat; 31 g Carb; 6 mg Cholesterol; 133 mg Sodium; 2g Protein. Exchanges: 1 Bread/Starch; 1 Fat.
SNICKERDOODLES 3/4 cup reduced-calorie margarine (suitable for baking), softened Beat margarine at medium speed of an electric mixer until fluffy; gradually add 1-1/2 cups sugar, beating well. Add eggs and vanilla; beat well. Combine flour and next 3 ingredients in a separate bowl, stirring well. Gradually add flour mixture to creamed mixture, mixing well. Cover and chill 2 hours. Combine 2 Tablespoons sugar and cinnamon in a small bowl; set aside. Shape dough into 1-inch balls; roll balls in sugar mixture. Place balls, 2 inches apart, on cookie sheets coated with cooking spray. Bake at 400°F for 8 minutes or until cookies are very lightly browned. Cool slightly on cookie sheets. Remove from cookie sheets, and cool completely on wire rackes. Yield: 6 dozen cookies. Per Serving: 55 Cal; 1 g Total Fat; 10 g Carb; 6 mg Cholesterol; 54 mg Sodium. Exchanges: 1 Starch.
EATING WELL® BROWNIES 1 cup sifted cake flour Preheat oven to 350ºF. Spray-coat an 8- x 12- or 7- x 11-inch baking pan. Dust with a little flour, tapping out the excess; set aside. In a small bowl, whisk together flour, cocoa & salt. In a large bowl, beat together brown sugar, oil, buttermilk, egg & egg whites and vanilla extract with an electric mixer on high speed until smooth, making sure no lumps of brown sugar remain. Add the dry ingredients and beat on low speed just until blended. Transfer batter to prepared baking pan. Bake for 25-30 minutes, or until a skewer inserted in center comes out clean. Cool in baking pan on a rack. Makes 15 Bars. Per Serving: 155 Cal; 4 g Total Fat; 29 g Carb; 14 mg Cholesterol; 95 mg Sodium; 2g Protein. Exchanges: 2 Bread; 1 Fat.
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