Picnic:
125 Recipes with 29
Seasonal Menus
by DeeDee Stovel
Storey
Books, 2001
This book offers
menus,
recipes and planning
suggestions for 29 portable repasts, from an "After the Wedding" Brunch
Picnic to a Workday Picnic. Arranged seasonally, the suggested picnics
cover all 12 months of the year, beginning with a Spring Day-Hike
Picnic
and progressing to a Summer Canoe Picnic, an Autumn Beach Picnic and
then,
in winter, an Apres-Ski Picnic.
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125 Recipes with
29 Seasonal Menus |
Picnics are usually associated with lazy
Sunday afternoon trips to the seashore or a riverside park and a hamper
full of sandwiches, cold meats and lemonade.
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Origins
The origin of the word "picnic" is something
of a mystery. It first appeared in France in the late 16th century as
"pique-nique"
but was not used in England until after 1800. Originally,
picnics
were social events where each guest provided a share of the food, sort
of like a potluck. Later, picnics became associated withs
outdoor
excursion to a place in the country where friends would meet and share
provisions.
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As
a professional caterer, the author --
DeeDee Stovel -- knows a thing or two about cooking for the road and
packing
meals to go. Her recipes reflect her New England background and family
upbringing; most are designed for eight servings.
"Cut the recipes in half
if you outing
will consist of a quartet," she suggests, "or plan to have leftovers.
Romantics
picnics for two are designed for smaller quantities."
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While
writing the book, Stovel asked friends
and acquaintances to reflect on their favorite picnics. Invariably,
their
heads would tilt back, their eyes would close and a smile would creep
across
their faces.
"Picnics nourish
the body, mind, and soul,"
she points out.
Picnic
offers a pleasant mix of inspiration,
creative ideas and detailed advice for introducing this kind of
nourishment
into our lives.
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Recipe:
Rosemary
Chicken Almondine
- 4 whole boneless, skinless chicken
breasts
- salt and freshly ground black
pepper
- 1 tablespoon melted butter
- 1 tablespoon olive
oil
- 1/2 cup dry white wine
- 2 tablespoons chopped fresh
rosemary
- 1/2 cup sliced almonds,
toasted
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Preheat oven to 350 F
- Wash the chicken and pat it
dry. Arrange in a single layer in a shallow baking dish sprayed with
vegetable
cooking spray. Sprinkle with salt and pepper.
- Combine the butter and olive
oil and pour over the chicken. Pour the wine over the chicken.
- Sprinkle with rosemary and scatter
the almonds on top, Bake for 20 minutes, or until the chicken is cooked
through. Cool slightly and store in the refrigerator until party time.
Serve at room temperature.
Serves
8
Cook's Tip
To
toast almonds, spread
them thinly in the pan of a toaster oven. Turn it on to 400 F and cook
for 5 to 10 minutes, or until the almonds are lightly browned and
fragrant.
Check them after 5 minutes, so they don’t get too dark. |
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Picnic
Check Napkins
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