What to take to a picnic (w/ an hour in transit)?

E

erininny

Well-known member
I realize this is probably a no-brainer for everyone, but the time in transit is throwing me for a loop. Normally, I'd do Joe's kielbasa in puff pastry, or chile-egg puff, but I'm worried that those will be either lukewarm or soggy by the time we get there.

Additionally, because I think we'll be providing/sharing plates, utensils, etc., I'd prefer not to have to outfit everyone with knives, forks, plates, etc., and to keep it to a minimum (i.e., ideally finger food). Or I was thinking of a fresh-corn and avocado salad that I could put in small clear plastic cups.

I am also generally grumpy about this picnic because the picnic-throwers have expressed a desire to go around NYC's open-container law (which prohibits alcohol in parks--the picnic is in a park) and I've told them that we'll probably leave (albeit quietly) if that happens.

Anyway, any ideas for food? Maybe MariaD's spinach dip?

Yours truly,

A Royal Killjoy smileys/wink.gif

 
hmmm; will put my thinking cap on. WOuld be a lil nervous w/ the avocado

salad sitting for an hour+. The avocado may turn brown or get mushy.

How many people?

I agree. I would be uncomfortable with drinking. I am not familiar with the NY law, but certainly makes sense. Do you think your friends would get the idea if you brought a non-alcoholic fun drink?

 
If you have transportable plastic pitchers, I would bring Virgin Mojitos or Cranberry Mojitos

These are really easy, can be made ahead. When I was w/ Joanie, we ordered mojitos. They had a fun way of presenting them in the glass. They had the full stems of the mint and full pieces of lime and cucumber (if I recall), in addition to the small slices. It looked so pretty and tasted wonderful. This is not the recipe, but one that is easy and certainly transportable. you can make a big vat and bring it? The presentation in a clear pitcher would be pretty and perhaps dissuade the opening of alcohol. Also would be very spring like!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=180507

 
Thanks, Mo--I was thinking of something like that, or Pan Bagnat, or Muffaletta. A good possibility!

 
I made bagelettas and tunalettas

that were really good. I just made a good olive tapenade, spread that on both sides of a split everything bagel, then layered on deli meats and onion, or a tuna salad made with a little mayo, capers and thin red onion slices. They were delish and held up to being made ahead. They would transport well, I am sure. I wrapped them really tight in a good deli-style plastic wrap. I have actual recipes if you are interested.

 
Here's my favorite chicken salad recipe. Chicken Salad Proven

Given a medium-sized cooler and strategically chilled with ice packs around a foodsaver container, I think you could pull this off and for well over an hour.

You could bring croissants, kaiser rolls, and assorted sliced breads.

Nobody doesn't like good chicken salad!

All you need is a few plastic knives (or a real one!) to slice the breads in half and use same or a couple of plastic spoons to spoon-in the chicken salad to make great sandwiches.

Oh, and some Chinet!

http://www.eat.at/swap/forum/index.php?action=display&forumid=1&msgid=14249

 
Here you go.

I usually didn't use the Swiss cheese on the tuna, it just didn't seem like it really needed it.

* Exported from MasterCook *

Olive Salad ala Dawn

Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches

Amount Measure Ingredient -- Preparation Method

1 1/2 cups green olives stuffed with pimento
1 1/2 cups black pitted olives
1/2 tin anchovies -- with oil
4 cloves garlic, or more to taste
3/4 cup extra virgin olive oil
2 tablespoons capers -- drained

In a food processor pulse the green olives until chopped, not pureed. Place in a non-reactive mixing bowl. Do the same with the black olives. Mix with the green olives. Put the garlic, anchovies, and capers in the food processor and pulse until minced. Add the olive oil and process until well incorporated. Scrape the anchovy-garlic mixture into the mixing bowl with the olives and mix well. Refrigerate. I am guessing that this will keep in the refrigerator for quite awhile. This makes quite a bit. You might want to halve the recipe. I would add some dried oregano or basil to this for a spicier flavor. Since I was using this for the tunaletta also, I wanted to keep the flavors a little more straight forward.

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* Exported from MasterCook *

Tunaletta

Recipe By :Dawn/adapted from a couple recipes from BA
Serving Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches

Amount Measure Ingredient -- Preparation Method2 cans tuna in olive oil -- drained
3 tablespoons capers -- drained
1/3 cup mayonnaise -- or more to taste
2 tablespoons fresh lemon juice -- or more to taste
3/4 cup olive salad
4 bagels
4 slices Swiss cheese
red onion -- thinly sliced

Slice the bagel. Place 1 1/2 tablespoons of the olive salad on each bagel slice, spreading it to the edges. You may need a little more or less. Mix the tuna, capers, lemon juice and mayo, breaking up the large pieces of tuna. Put about 1/4 of the tuna salad on the bottom slice of the bagel. Put a few slices of onion, if desired on top of the tuna. Top with a slice of Swiss cheese or another cheese if you prefer, or leave it off. Cover with the bagel top and press down. Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld. These hold up pretty well, I am guessing for 24 hours. Makes four very filling sandwiches.

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* Exported from MasterCook *

Bageletta

Recipe By :Dawn/Adapted from nlb and Cathy Z Muffuletta recipes
Serving Size : 4 Preparation Time :0:00
Categories : Dawn's Recipe Sandwiches

Amount Measure Ingredient -- Preparation Method20 slices salami, dry
20 slices pepperoni slices
4 slices ham
4 slices provolone cheese
3/4 cup olive salad
4 bagels
thinly sliced onion -- if desired

Slice the bagel. Place 1 1/2 tablespoons of the olive salad on each bagel slice, spreading it to the edges. You may need a little more or less. Place the salami on top of the olive salad, then the pepperoni, followed by the ham slice. Put a few slices of onion, if desired on top of the ham.. Top with a slice of provolone cheese or another cheese if you prefer. Cover with the bagel top and press down. Wrap tightly with plastic wrap and refrigerate for a few hours to let the flavors meld. These hold up pretty well, I am guessing for 24 hours. Makes four very filling sandwiches.

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Provencal Chickpea Slather. French bread is good with it.

PROVENCAL CHICKPEA SLATHER Makes about 2 cups

Nice is famous for the abundant use of chickpeas and chickpea flour in its cooking. To infuse the peas with a robust flavour before pureeing, I gently cook them with fennel, garlic, and anise-flavoured Pernod. This also enhances the flavour of fennel. Serve a bowl of ripe purple figs or peaches alongside for a taste of sweet.
Sheila Lukins - All Around the World Cookbook

6 tablespoons extra virgin olive oil
I cup finely chopped fennel bulb
I cup finely chopped onion
4 cloves garlic, minced
1 teaspoon anise seeds
I can (19 ounces) chickpeas, (garbanzo beans) drained
2 tablespoons dry white wine
I tablespoon Pernod
Coarse salt and freshly ground black pepper, to taste
2 tablespoons coarsely chopped fennel ferns

1. Warm 4 tablespoons of the olive oil in a large nonstick skillet over medium-low heat. Add the fennel, onion, garlic, and anise seeds. Cook, stirring occasionally, until the vegetables are very tender, about 15 minutes.

2. Add the chickpeas, white wine, Pernod, salt, and pepper. Cook, stirring, over medium-low heat until most of the liquid is absorbed and the flavours blend together, 6 to 8 minutes. Stir in the fennel ferns.

3. Coarsely puree the mixture in batches in a food processor, adding up to 2 tablespoons more oil if desired. Adjust the seasonings and cool to room temperature.

 
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