The Picnic: Recipes and Inspiration from Basket to Blanket

The Picnic: Recipes and Inspiration from Basket to Blanket

Marnie Hanel, Jen Stevenson

Language: English

Pages: 192

ISBN: 1579656080

Format: PDF / Kindle (mobi) / ePub


Winner, IACP Cookbook Award

A picnic is a great escape from our day-to-day and a chance to turn a meal into something more festive and memorable. The Picnic shares everything you need to plan an effortless outdoor get-together: no-fail recipes, helpful checklists, and expert advice. With variations on everyone’s favorite deviled eggs, 99 uses for a Mason jar (think cocktail shaker, firefly catcher, or cookie jar), rules for scoring lawn games, and refreshing drinks to mix up in crowd-friendly batches, let The Picnic take the stress out of your next party and leave only the fun.

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

 

them back in the large bowl and toss with the colatura, lemon juice, oregano, and pepper. Taste and adjust the seasoning. Transfer the beans to a bowl for transport and top with the olives. Cover and take to the picnic or refrigerate up to 1 day. Kale Panzanella with Burnt Lemon Caesar Dressing To complement kale’s robust flavor, upgrade classic Caesar with smoky, charred lemons. You’ll crave their complexity and admire the dramatic touch they add to your salad bowl. serves 4 to 6 2 lemons,

the leeks and sauté until very soft and the liquid they release has evaporated, 6 to 8 minutes. Decrease the heat to medium-low and continue cooking until the leeks are falling-apart tender and some are light golden brown, 7 to 10 minutes. Stir in the thyme, salt, and a pinch of pepper, and cook about 1 minute more. Remove the pan from the heat and set aside to cool. 4  Whisk together the eggs, yolks, sour cream, and milk in a large bowl. Stir in the leeks and about half of the cheese; set

ounces club soda 1 twist orange zest 5. Pomegranate Fizz homemade grenadine makes about 1⁄2 cup 1⁄2 cup pomegranate juice 1⁄2 cup sugar 1 tablespoon pomegranate molasses mocktail 1 ounce Homemade Grenadine 6 ounces club soda 1 twist of lime zest 1  To make the grenadine: Bring the pomegranate juice, sugar, and pomegranate molasses to a boil in a small pan, stirring to dissolve the sugar. Remove the pan from the heat when the syrup is clear. Pour it into a glass jar, or through a funnel into

Lillet Gelée, 56–57, 155m Coronation Chicken in Lettuce Cups, 124 Smoky Tea–Brined Fried Chicken, 114–15 chocolate Chocolate-Dipped Green Tea Shortbreads, 55m, 134–35 Chocolate Ice Cream Float, 128 store-bought chocolates, 142 Cobb Salad on a Stick, 77 cocktails, bottled, 162–64 Coco-Kiwi-Mango Tango Paletas, 133 Coconut Ice Cream Float, 128 Coffee Ice Cream Float, 128 colatura: Roasted Wax Beans with Colatura, Olives, and Oregano Salad, 73 Cold Poached Salmon with Green Goddess Sauce, 116–17

Crumbled Feta, 88 pecans: Savory Rosemary Pecan Sandies with Marmalade, 48–49 Pecorino Popcorn with Tarragon, 41 permits for picnics, 26 Petite Pavlovas with Limey Roasted Rhubarb, 102m, 144–45 Pickled Vegetables, 45, 60–61 pickles, 59 pies Kale, Sweet Potato, and Goat Cheese Hand Pies, 105–7 Peachy Keen Mason Jar Pies, 156–57 pie dough, 107 Pimm’s Cup, 173 pineapple Cabbage, Pineapple, and Spiced Pepita Slaw, 86–87 Pineapple Mint Paletas, 133 pissaladière, 96–97 Pistachio Ice Cream Float, 128

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