The cupcake has been in favor for a long time now. Everyone , from stars to soccer moms love it. It makes the perfect dessert along with making the perfect snack. The round shape and dome of icing remind us of happier times in our lives. Marcel Proust may have had his madeleines but we Yanks have our beloved cupcakes.
Cupcakes were born in the 19th Century. Their name derives from the fact that the ingredients were measured in cups as opposed to in pounds (hence how we get pound cake). Also ovens back then were not regulated and it took forever to bake an average cake. Home bakers found it easier to bake smaller cakes in what was known as gems or individual clay cups. The 20th Century gave us mass produced ones. The Hostess cupcake was introduced in 1919 but it wasn't until 1950 when the famous "squiggle on top" was introduced.
Cupcakes fell out of favor for a long time during the Seventies and Eighties. The Nineties ushered in the famous Magnolia Bakery in Greenwich Village.It reintroduced the cakes to a younger audience who had been fed factory made ones. Magnolia's cupcakes were different. They had a real homemade flavor, baked from scratch taste and topped with freshly made butter cream icing. Celebrities and their wannabes went wild for them and soon bakeries across Manhattan were imitating and even copying Magnolia's recipe. Thanks to this craze, everyone wanted cupcakes at their parties and get togethers. Williams and Sonoma, Target and even WalMart sell cupcake trees, tiered stands in which to prettily display the little cakes. Cupcake trees and pyramids are making their presence known at weddings with couples opting for cake s created out of four or five tiers of cupcakes.
The little treat has also been given gourmet status. Alongside of the traditional chocolate and vanilla ones , there are carrot, lemon poppy and red velvet. Nuts, raisins and chocolate chips have been added to give extra flair. Luckily the icing has remained the same with the traditional butter cream although the carrot and red velvet cupcakes have cream cheese. Sprinkles, pistachios and even gold dust (we're talking Hollywood cupcakes here) have been scattered on top.
Cupcakes are fun and easy to make. It's more time efficient to use a box of vanilla or chocolate cake mix. Icings can be easy as well. You can make your own (which tastes better than the canned stuff), using confectioner's sugar and butter as the base. Frosting can even be Cool Whip or pudding , depending on what you want to do. For butterfly cakes slice off the top of the cupcake , and split it in two. Ice the remaining cake and then stick the pieces in butterfly fashion into the cake's top. You can also ice these in a contrasting frosting and decorate to look like a butterfly.Another pretty idea is to swirl two colors of icing on top of the cupcake for a colorful pastel effect. This is perfect for showers or little girls' birthday parties. Of course for the holidays, nothing beats a cupcake party where you can dress up the cakes accordingly.
Cupcakes are sweet links to our innocent youth. They remind us that life can be fun and full of sweetness. There's nothing like treating yourself ot a homemade cupcake with a mound of butter cream frosting!!!!
Here is a recipe from The Boston Cooking School Cookbook My Mom bought it to add to her vast collection back in the Fifties. The recipes are still useful .
Chocolate Frosting
2 squares chocolate
1 tablespoon butter
1/2 cup milk
2 cups confectioner's sugar
1/2 teaspoon vanilla
Put chocolate, butter and milk in top of a double boiler. Cook until chocolate melts. Stir well. Let stand until luke warm (about five minutes ). Beat in sugar until thick enough to spread.
If you want a richer frosting use cream instead of milk and add one egg yolk after chocolate has melted
Saturday, April 26, 2008
Friday, April 25, 2008
Ecco Pranza!
Most people are bored by a weekend lunch. It's usually just the week's left overs wrapped in sandwich or a diner brunch out after church. However you can make a Saturday or Sunday weekend meal a bit more enjoyable if you follow what the Italians do. Lunch is always a big deal, either elaborate pastas or memorable soups and sandwiches are served with a good wine, fresh baked bread and a vegetable rich salads. You too can create athese lunchtime gems in no time. for yourself or for family.
Frittatas are a wonderful and easy way to begin the afternoon. They are are crisper version of omelets. Instead of folding over the egg mixture , let it cover the entire pan, similar to making a pancake and fry. Flip over every so often so you have two golden sides. The Piedmontese fry them in butter and let the ends get crispy. Parmesan cheese is a good ingredient but you can also add fresh, chopped spinach, or peppers and mushrooms. For meat lovers, try ham or chopped sausage. Serve it with a mixed green salad and toasted Italian bread.
Panini are another good option. If you're lucky (and into the latest gadgets) you already should have a panini grill. Every store, from Williams and Sonoma to Target sells them. They're a take on a hot sandwich press and you can have fun filling paninis with all sorts of cold cuts , cheese and vegetables. The best bread to use is a thin sliced round loaf. It's already cut, with slices about the width of a wafer.Drizzle olive oil on two slices, add any Provolone or Parmesan, along with a good prociutto or salami, sliced tomatoes and grill. You can nix the cheese for a more healthier sandwich.
Soups are another big part of pranza or the midday meal. Pasta e fagioli is big with the Napolitans. This is a pasts and bean soup where elbow macaroni or ditaliniis are traditionally blended with chicken broth, tomato juice or pureed ones along with celery, onions and beans. The recipe varies from family to family and restaurant to restaurant. Italian wedding soup, a phenomenal melange of chicken stock, spinach and meatballs is another good luncheon treat. Go to any recipe site and download both soup recipes.
Pranza is always an important meal in any Italian household, from Lombardy to Calabria. It's time to make it an important weekend one at your house as well.
Frittatas are a wonderful and easy way to begin the afternoon. They are are crisper version of omelets. Instead of folding over the egg mixture , let it cover the entire pan, similar to making a pancake and fry. Flip over every so often so you have two golden sides. The Piedmontese fry them in butter and let the ends get crispy. Parmesan cheese is a good ingredient but you can also add fresh, chopped spinach, or peppers and mushrooms. For meat lovers, try ham or chopped sausage. Serve it with a mixed green salad and toasted Italian bread.
Panini are another good option. If you're lucky (and into the latest gadgets) you already should have a panini grill. Every store, from Williams and Sonoma to Target sells them. They're a take on a hot sandwich press and you can have fun filling paninis with all sorts of cold cuts , cheese and vegetables. The best bread to use is a thin sliced round loaf. It's already cut, with slices about the width of a wafer.Drizzle olive oil on two slices, add any Provolone or Parmesan, along with a good prociutto or salami, sliced tomatoes and grill. You can nix the cheese for a more healthier sandwich.
Soups are another big part of pranza or the midday meal. Pasta e fagioli is big with the Napolitans. This is a pasts and bean soup where elbow macaroni or ditaliniis are traditionally blended with chicken broth, tomato juice or pureed ones along with celery, onions and beans. The recipe varies from family to family and restaurant to restaurant. Italian wedding soup, a phenomenal melange of chicken stock, spinach and meatballs is another good luncheon treat. Go to any recipe site and download both soup recipes.
Pranza is always an important meal in any Italian household, from Lombardy to Calabria. It's time to make it an important weekend one at your house as well.
Thursday, April 24, 2008
Pepper Is Hot!!!!!
A week ago I wrote about salt. Now it's time to write about its' companion: pepper. Don't discount this amazing spice as just another seasoning for your burgers or mashed potatoes. Like salt it has been elevated to gourmet level these days with stores and web site selling a variety of different ones. With these peppercorns you can turn the most boring food into something exotic and spicy.
Pepper has been around for thousands of years. Our black pepper comes from the tip of the Indian subcontinent and was considered currency during the early years of global exploration. Its' name derives from the Sanskrit pippali and the Latin piper. Back then pepper had been used to mask the taste of rotting meat. Now it's used to add zing to any dish.
For foodies there are stores and web sites specializing just in peppercorns. Before you buy, know that there are not just black peppercorns, but also pink, white, and green ones as well. Black and white peppercorns actually come from the same plant but the white are the more mature ones that have had their black husks removed. Green peppercorns have a slightly different taste. They're pistachio in color and have a fruity green flavor similar to -well those green peppers you stuff. Pink peppercorns look more like tiny cranberries and have a slightly sweet-peppery taste to them. They would be perfect for dressing duck or making a fiery vinaigrette. There are other peppers worth mentioning: the Szechuan and the French. The first is used in the cooking of the same name. They have a fiery fruity taste and a zing guaranteed to bring tears to your eyes. The second is the French , blend of black and green peppercorns, excellent for seasonings and rubs. There is a great website where you can learn more and buy pepper in bulk. Go to www.bulkpeppercorns.com
If you're too busy to web shop ,then try your supermarket's local spice section.
McCormack, the giant and grand daddy of all spice companies has good cracked pepper. I tried it in my chicken tarragon salad for zip and the peppers really livened it up. I plan on using it again when I make a lemon pepper marinade for my tofu chicken strips. It has a wonderful fire and also adds a certain crunch to anything. Try it in your marinades or just as a good coating on grilled veggies and ribs.
Pepper is hot, in more ways than one. It's a great spice to rediscover and add to traditional dishes for more zest. Make it a part of your summer.
Tarragon-Pepper Chicken Salad
2 cans chicken chunks (deviled chicken)
5 t0 6 tablespoons mayonnaise
3 tablespoons dried tarragon leaves
2 tablespoons cracked pepper
Mix chicken and mayonnaise until well blended. Mix in tarragon and pepper. You can adjust the amounts to satisfy your tastes.
Serve on crackers or on kaiser rolls
Pepper has been around for thousands of years. Our black pepper comes from the tip of the Indian subcontinent and was considered currency during the early years of global exploration. Its' name derives from the Sanskrit pippali and the Latin piper. Back then pepper had been used to mask the taste of rotting meat. Now it's used to add zing to any dish.
For foodies there are stores and web sites specializing just in peppercorns. Before you buy, know that there are not just black peppercorns, but also pink, white, and green ones as well. Black and white peppercorns actually come from the same plant but the white are the more mature ones that have had their black husks removed. Green peppercorns have a slightly different taste. They're pistachio in color and have a fruity green flavor similar to -well those green peppers you stuff. Pink peppercorns look more like tiny cranberries and have a slightly sweet-peppery taste to them. They would be perfect for dressing duck or making a fiery vinaigrette. There are other peppers worth mentioning: the Szechuan and the French. The first is used in the cooking of the same name. They have a fiery fruity taste and a zing guaranteed to bring tears to your eyes. The second is the French , blend of black and green peppercorns, excellent for seasonings and rubs. There is a great website where you can learn more and buy pepper in bulk. Go to www.bulkpeppercorns.com
If you're too busy to web shop ,then try your supermarket's local spice section.
McCormack, the giant and grand daddy of all spice companies has good cracked pepper. I tried it in my chicken tarragon salad for zip and the peppers really livened it up. I plan on using it again when I make a lemon pepper marinade for my tofu chicken strips. It has a wonderful fire and also adds a certain crunch to anything. Try it in your marinades or just as a good coating on grilled veggies and ribs.
Pepper is hot, in more ways than one. It's a great spice to rediscover and add to traditional dishes for more zest. Make it a part of your summer.
Tarragon-Pepper Chicken Salad
2 cans chicken chunks (deviled chicken)
5 t0 6 tablespoons mayonnaise
3 tablespoons dried tarragon leaves
2 tablespoons cracked pepper
Mix chicken and mayonnaise until well blended. Mix in tarragon and pepper. You can adjust the amounts to satisfy your tastes.
Serve on crackers or on kaiser rolls
Wednesday, April 23, 2008
Running With Foodies
Everyone has this notion that we foodies are overweight couch potatoes who live for food. Well, in some cases that's true however some (not myself) do run and exercise. We can even catch Frisbees if need be. Active foodies love good wine and drink but they also should love foods that are good for them too.
Since warm weather is officially here it's time to get out and do some kind of motion. We can't just eat and nap. It's time for a change and some form of exercise.. There's this new energy water drink that I'm a big fan of, called Fyxx Hybrid Energy Drink. This is spring water infused with caffeine. Yes, I know caffeine is a big no no. It makes you hyper and keeps you awake until 3AM. Fyxx's creators have taken this into consideration so they have given each bottle just a small jolt of the stuff. You can drink a glass with your lunch ad feel energized for the entire afternoon. It's also good if you're playing ball or at the beach because it also hydrates Right now it's currently being sold in the New York and New Jersey areas. If you can't get it go to the website, www.fyxxwater.com and order a case. Another energy booster is fresh fruit. Strawberries are an excellent way to boost your energy. One cup is only 45 calories and it's still packed with Vitamin C, folic acid and potassium. Another great snack for active foodies is blueberries. These little berries are power packed with antioxidants and vitamins as well. Blueberries are also great toppers for plain or frozen yogurt.
Active foodies should also indulge in chocolate every now and then. Dark chocolate is full of those amazing antioxidants. Starbucks has come out with a mini sampler featuring postage stamp sized bites of extra dark, milk and dark mixed with ground coffee beans. These are just the right pick me up for the afternoon blahs. The sampler box is being featured at Target as well along with the parent company, Starbucks.
If you're a running foodie then you already know that you should be getting a good weekly dose of healthy carbs. This comes in the form of pasta. You can vary this dish with heart healthy sauces featuring spinach and broccoli rabe mixed with tomatoes. Stay away from creamy sauces such as Alfredo or vodka.These are too rich and high in calories (as we all well know). If you're tired of eating too much angel hair or rotelli, think about grilled or vegetables over brown rice. These are perfect treats for foodies watching their weight.
Not all of us lie on the couch and devour the latest ice cream rage. We do sometimes eat healthy. We even walk or run and sometimes without the reward of food at the end.
Since warm weather is officially here it's time to get out and do some kind of motion. We can't just eat and nap. It's time for a change and some form of exercise.. There's this new energy water drink that I'm a big fan of, called Fyxx Hybrid Energy Drink. This is spring water infused with caffeine. Yes, I know caffeine is a big no no. It makes you hyper and keeps you awake until 3AM. Fyxx's creators have taken this into consideration so they have given each bottle just a small jolt of the stuff. You can drink a glass with your lunch ad feel energized for the entire afternoon. It's also good if you're playing ball or at the beach because it also hydrates Right now it's currently being sold in the New York and New Jersey areas. If you can't get it go to the website, www.fyxxwater.com and order a case. Another energy booster is fresh fruit. Strawberries are an excellent way to boost your energy. One cup is only 45 calories and it's still packed with Vitamin C, folic acid and potassium. Another great snack for active foodies is blueberries. These little berries are power packed with antioxidants and vitamins as well. Blueberries are also great toppers for plain or frozen yogurt.
Active foodies should also indulge in chocolate every now and then. Dark chocolate is full of those amazing antioxidants. Starbucks has come out with a mini sampler featuring postage stamp sized bites of extra dark, milk and dark mixed with ground coffee beans. These are just the right pick me up for the afternoon blahs. The sampler box is being featured at Target as well along with the parent company, Starbucks.
If you're a running foodie then you already know that you should be getting a good weekly dose of healthy carbs. This comes in the form of pasta. You can vary this dish with heart healthy sauces featuring spinach and broccoli rabe mixed with tomatoes. Stay away from creamy sauces such as Alfredo or vodka.These are too rich and high in calories (as we all well know). If you're tired of eating too much angel hair or rotelli, think about grilled or vegetables over brown rice. These are perfect treats for foodies watching their weight.
Not all of us lie on the couch and devour the latest ice cream rage. We do sometimes eat healthy. We even walk or run and sometimes without the reward of food at the end.
Tuesday, April 22, 2008
How To Make A Baby Foodie
You can turn your little mini me into the next Marcel Proust if you give them wonderful and healthy food memories. Everyone has good and bad childhood experiences with food. Why not take it a step further with your child and give only good memories - and in the meantime bring another foodie into this world.
The first step involves their first real food. There's a reason why the little one hates all those jars of processed fruits, vegetables and mystery meats. You can make your own and there are some wonderful websites such as www.wholesomebabyfoods.com that have tasty and nutritious recipes. You can introduce your baby to organic produce. Have him or her get used to the taste of "good" veggies such as spinach , broccoli and squash, putting then in the same category as treats or candy. As your child grows older, you can add butter, margarine or garlic to make the vegetables more palatable (as my Mom did with us. I was the only six year old who passionately loved spinach and I still do thanks to her). Also make fruits a part of their desserts and snacks. Yes, it's fun to eat cookies and candy after school, but it's also fun to dip sliced apples in caramel or spear banana and strawberry kabobs into chocolate sauce.
As your mini-mes evolve into teenagers, introduce them to different cuisines. Luckily this is easy today with the world becoming one big village. They'll probably have a wide range of friends all coming from different backgrounds. Invite them over and tell them to bring recipes.You can have a cooking party where everyone pitches in and helps. This not only livens up any get together and/or sleepover but widens your child's culinary experiences. It also turns teens into foodies who can walk into any restaurant and know everything about the cuisine.
Remember foodies are made, not born. They can be born into a family of gourmets but they won't automatically pick up the finer or more exciting points of dining. That's up to you. Teach them young about not only the value of food but the pleasure of it as well.
The first step involves their first real food. There's a reason why the little one hates all those jars of processed fruits, vegetables and mystery meats. You can make your own and there are some wonderful websites such as www.wholesomebabyfoods.com that have tasty and nutritious recipes. You can introduce your baby to organic produce. Have him or her get used to the taste of "good" veggies such as spinach , broccoli and squash, putting then in the same category as treats or candy. As your child grows older, you can add butter, margarine or garlic to make the vegetables more palatable (as my Mom did with us. I was the only six year old who passionately loved spinach and I still do thanks to her). Also make fruits a part of their desserts and snacks. Yes, it's fun to eat cookies and candy after school, but it's also fun to dip sliced apples in caramel or spear banana and strawberry kabobs into chocolate sauce.
As your mini-mes evolve into teenagers, introduce them to different cuisines. Luckily this is easy today with the world becoming one big village. They'll probably have a wide range of friends all coming from different backgrounds. Invite them over and tell them to bring recipes.You can have a cooking party where everyone pitches in and helps. This not only livens up any get together and/or sleepover but widens your child's culinary experiences. It also turns teens into foodies who can walk into any restaurant and know everything about the cuisine.
Remember foodies are made, not born. They can be born into a family of gourmets but they won't automatically pick up the finer or more exciting points of dining. That's up to you. Teach them young about not only the value of food but the pleasure of it as well.
Monday, April 21, 2008
New York City - Foodie Heaven
I don't write this blog on Sunday because I feel funny doing any kind of work on the Sabbath but also because I spend the day out. Yesterday it was New York City , specifically Greenwich Village. I love Manhattan simply because it's a foodie paradise. Where else can you get a variety of yummies from six contentents on one relatively small island?
Where to go if you're in town? To be honest stay away from any chain restaurants. There's probably one in your neck of the woods that you can visit whenever you like. Instead take a dip into the city's rich culinary present. There are some great delis scattered throughout the town, throught Manhattan. Remember food prices are the highest around the tourist spots. Try to steer clear of eating around 30 Rock or Times Square. The theater district albeit has a variety of really good restaurants but they are super pricey. One favorite is John's Pizzeria (which also has two other locations in the city). It may be pricey but the pizza is a delectable thin crust one slathered with a rich basil infused sauce.
If you want good Chinese then head down to Sammy's on Sixth Ave in Greenwich Village. This famous and popular eatery has the best veggie lo mein along with the best veggie dumplings. The cook adds the right amount of ginger, soy and sesame to create a very unique and very delicious authentic Chinese dish. If you're a big meat lover, then go for their barbecued duck or ribs. My friend , Louisa, says both are the best, crispy on the outside with buttery tender meat on the inside.
Just looking for coffee? There are dozens of good pastry shops in Manhattan. My favorites are on Bleeker Street.There are a half a dozen pasticcerias for just grabbing a few italian butter cookies and cappuccino. Also go to them at Christmas to pick up their home made panetones as well as Sicilian lemon cookies. French patisseries are also big in Manhattan. Try the amazing Le Bergamote on Ninth Ave in Chelsea. This is where to go if you want a taste of Paris with their rich, buttery crossants ans scandalous pastries. Pure foodie heaven!
New York is one heck of a foodie town. It has the most amazing places (it would take me three blogs to write about them!!!) What I've given you is just a sample. Enjoy this gourmet town with its' melange of tastes and flavors!
Where to go if you're in town? To be honest stay away from any chain restaurants. There's probably one in your neck of the woods that you can visit whenever you like. Instead take a dip into the city's rich culinary present. There are some great delis scattered throughout the town, throught Manhattan. Remember food prices are the highest around the tourist spots. Try to steer clear of eating around 30 Rock or Times Square. The theater district albeit has a variety of really good restaurants but they are super pricey. One favorite is John's Pizzeria (which also has two other locations in the city). It may be pricey but the pizza is a delectable thin crust one slathered with a rich basil infused sauce.
If you want good Chinese then head down to Sammy's on Sixth Ave in Greenwich Village. This famous and popular eatery has the best veggie lo mein along with the best veggie dumplings. The cook adds the right amount of ginger, soy and sesame to create a very unique and very delicious authentic Chinese dish. If you're a big meat lover, then go for their barbecued duck or ribs. My friend , Louisa, says both are the best, crispy on the outside with buttery tender meat on the inside.
Just looking for coffee? There are dozens of good pastry shops in Manhattan. My favorites are on Bleeker Street.There are a half a dozen pasticcerias for just grabbing a few italian butter cookies and cappuccino. Also go to them at Christmas to pick up their home made panetones as well as Sicilian lemon cookies. French patisseries are also big in Manhattan. Try the amazing Le Bergamote on Ninth Ave in Chelsea. This is where to go if you want a taste of Paris with their rich, buttery crossants ans scandalous pastries. Pure foodie heaven!
New York is one heck of a foodie town. It has the most amazing places (it would take me three blogs to write about them!!!) What I've given you is just a sample. Enjoy this gourmet town with its' melange of tastes and flavors!
Saturday, April 19, 2008
Power Picnics
The weather in most of the Northern Hemisphere is getting warmer and that means one thing.
Picnics!
Now is the time to head to the beach ,park or mountains to soak up the sun and enjoy nature. It also means that being outdoors builds a healthy and hearty appetite. For that you're going to have to bring food.
What to bring on an excursion? Easy foods. Fun foods. Foods that can be messy or neat. Sandwiches are your best bet. They're easy to make and store along with being relatively mess free to eat. You can go wild with real or tofu cold cuts. If you're bringing the sandwiches in a cooler, don't hesitate to use mayo. Try the less threatening butter or margarine if you're bringing sandwiches in a backpack. For a different spin you can make heroes and drizzle oil and vinegar on a variety of meats and cheeses. Pack juice or soda . If you're planning on hiking, swimming or games, bring an energy drink like Fyxx Hybrid Water to give you a much needed boost. You may want to bring along veggies and dips or almonds for fun snack foods.
If you're looking for a more elegant "British" style picnic, think about bringing a whole cold chicken or pate. You can buy the chicken already roasted from your local supermarket and just store the entire bird in a cooler. The same with pate. With fancier food, you can serve a classic cucumber salad with either a sour cream or vinaigrette dressing. Add a potato salad and a jar of olives and you're set. With this type of picnic think about bringing sparkling cider or if it's allowed champagne or sparkling wine. Pack china picnic plates, good utensils and glasses instead of the usual paper and plastic. Foodie paradises like Williams and Sonoma sell traditional picnic hampers complete with plates along with forks and knives. The kits sometimes include cloth napkins and small glass tumblers .
What to do about a picnic dessert? The easiest one would be fruits of the season. Pick up strawberries or some cut melon. Cookies are another easy to tote dessert, providing you bring the indiviual snack packs . Don't pack any kind of cake or cupcake that has icing because the icing will get all over. Sliced pound or Bundt cake is a another "clean" way to end your picnic meal. If you want you can even bring a thermos of cold or warm coffee or tea. Also it doesn't hurt to throw in some toothpicks for after meal cleaning.
Get out with your favorite foods and enjoy all the warm sunshine and fresh Spring air. Ther'es nothing better than enjoying natures beauty combined with a picnic.
Easy Hero
1 Loaf Italian bread , sliced down the middle.
Oil and vinegar combined
5 slices ham.
5 slices pepperoni,
5 slices provolone
2 tomatoes sliced
oregano
Split bread in half and sprinkle with oil and vinegar. First layer the ham , then the pepperoni. Drizzle on more oil and vinegar and then add the cheese, tomatoes and liberal sprinklings of oregano. Wrap sandwich tightly in waxed paper for half and hour before you pack it up. You can pre cut the sandwich or cut it at your picknic. Serves four.
Picnics!
Now is the time to head to the beach ,park or mountains to soak up the sun and enjoy nature. It also means that being outdoors builds a healthy and hearty appetite. For that you're going to have to bring food.
What to bring on an excursion? Easy foods. Fun foods. Foods that can be messy or neat. Sandwiches are your best bet. They're easy to make and store along with being relatively mess free to eat. You can go wild with real or tofu cold cuts. If you're bringing the sandwiches in a cooler, don't hesitate to use mayo. Try the less threatening butter or margarine if you're bringing sandwiches in a backpack. For a different spin you can make heroes and drizzle oil and vinegar on a variety of meats and cheeses. Pack juice or soda . If you're planning on hiking, swimming or games, bring an energy drink like Fyxx Hybrid Water to give you a much needed boost. You may want to bring along veggies and dips or almonds for fun snack foods.
If you're looking for a more elegant "British" style picnic, think about bringing a whole cold chicken or pate. You can buy the chicken already roasted from your local supermarket and just store the entire bird in a cooler. The same with pate. With fancier food, you can serve a classic cucumber salad with either a sour cream or vinaigrette dressing. Add a potato salad and a jar of olives and you're set. With this type of picnic think about bringing sparkling cider or if it's allowed champagne or sparkling wine. Pack china picnic plates, good utensils and glasses instead of the usual paper and plastic. Foodie paradises like Williams and Sonoma sell traditional picnic hampers complete with plates along with forks and knives. The kits sometimes include cloth napkins and small glass tumblers .
What to do about a picnic dessert? The easiest one would be fruits of the season. Pick up strawberries or some cut melon. Cookies are another easy to tote dessert, providing you bring the indiviual snack packs . Don't pack any kind of cake or cupcake that has icing because the icing will get all over. Sliced pound or Bundt cake is a another "clean" way to end your picnic meal. If you want you can even bring a thermos of cold or warm coffee or tea. Also it doesn't hurt to throw in some toothpicks for after meal cleaning.
Get out with your favorite foods and enjoy all the warm sunshine and fresh Spring air. Ther'es nothing better than enjoying natures beauty combined with a picnic.
Easy Hero
1 Loaf Italian bread , sliced down the middle.
Oil and vinegar combined
5 slices ham.
5 slices pepperoni,
5 slices provolone
2 tomatoes sliced
oregano
Split bread in half and sprinkle with oil and vinegar. First layer the ham , then the pepperoni. Drizzle on more oil and vinegar and then add the cheese, tomatoes and liberal sprinklings of oregano. Wrap sandwich tightly in waxed paper for half and hour before you pack it up. You can pre cut the sandwich or cut it at your picknic. Serves four.
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