The Lost Art of The Gourmet Picnic
I absolutely love dining en plien air. The freshness of a breeze and the sound of the water are the perfect backdrop to a feast of flavours dancing on the palate. So recently, I prepared a humble yet flavourful picnic for friends who gathered with me in the woods for a lovely meal and an afternoon of inspiration. I’ll let the photos – taken by the lovely Gabriela Hansen and mostly film – speak for themselves. Recipes to follow.
A FOODIE’S PICNIC-ING FEAST
1. PROSCIUTTO WRAPPED ASPARAGUS WITH BOURSIN
This simple hors d’oeuvre is a hit every time I make it. Simple, gorgeous flavours are held together by the magical goodness of Boursin. I’m pretty sure this cheese is the creamy, culinary version of fairy dust.
The Ingredients:
1 bunch asparagus
1 package garlic and herb Boursin
1 package prosciutto
The Method:
Steam asparagus and then plunge immediately into ice water to keep from over-cooking. Cut each piece of prosciutto in half, removing the edge of fat if it is large. Paint the prosciutto with the Boursin, using the back of a spoon to spread it easily. Wrap the Boursin-painted prosciutto around the centre of 3 stems of asparagus {ends will stick out at both top and bottom}. Cut this in half and either stand on a plate like little soldiers or fan out on the platter as pictured above. ENJOY.
2. ROASTED FIG + BACON SALAD with WALNUTS
A truly gorgeous salad that is very easy to make. The sweetness of the figs against the saltiness of the bacon makes this salad an ongoing treasure hunt for the perfect bite.
The Ingredients:
1 container baby arugula
6-8 fresh figs
Maple syrup to drizzle
1/2 to 1 full package of bacon
2 cups walnut pieces
Really good extra virgin olive oil
Balsamic reduction
The Method:
Line a cookie sheet with parchment paper. Heat oven to 400°F and bake oven until crispy {10 mins or less}. Turn oven down to 350°F. Wash figs, trim stems and cut into quarters. Arrange on a cookie sheet and drizzle with maple syrup. Bake in oven until figs and maple syrup start to bubble with caramelized gooey goodness {7-10 mins}. Set aside to cool. Once you’ve arrived at your chosen picnic-ing destination, layer together arugula, walnuts, bacon and figs and drizzle with extra virgin olive oil and balsamic reduction. SAVOUR and pause to take in the scenery.
3. WATERMELON, FETA + BASIL AMUSE BOUCHE
A miniature version of the lovely Watermelon, Feta + Basil Summer Salad, this makes a rather modern statement presented simply on a wooden cutting board. The mix of salty, sweet and savoury make for a delightful play of flavours on the tongue.
The Ingredients:
1/2 a seedless watermelon, cut into 1″ cubes
Approximately 1 c. feta, cut into small cubes for topping watermelon
Basil leaves, cut into ribbons to decorate the top of the watermelon
The Method:
Simply adorn the watermelon with ribbons of basil and top with feta. Pop them in your mouth and enjoy the amusing interplay of flavours as you delight in good company and fresh air.
OTHER SUGGESTED ACCOMPANIMENTS:
* good cheese and olives with rustic, artisanal bread
* layered blankets and lovely dishes {like the beautiful plates featured above from Anthropologie}
* flowers and fizzy drinks
* good friends, good manners, and shared laughter and storytelling
Hope this inspires you to get out there and enjoy every last second of summer we have left!
xo
s.
