By Lynn Patterson
We welcome June with the budding trees that take on shape and singing birds fill the air while wispy white clouds hang in the sky. The time is here to relish the blessings of the season, spending more time outdoors, languishing in the warmth of the sun and evening cool, coastal breezes.
Nothing more appropriate for this time of year is to delight in the festivities of a picnic. Whether your plans are fulfilled by spur of the moment take out fare or a labor of love feast, the picnic is a wind down dining alfresco experience. The origins of International Picnic Day (not to be confused for National Picnic Day in April), celebrated on June 18 each year, is unknown but has been traced back to the Victorian era as an important social event. Although the cuisine was elaborate, the gathering gave young men and women the opportunity to mingle outdoors without rigid etiquette and formality. In contemporary usage, picnic can be defined simply as a pleasure excursion at which a meal is eaten outdoors, ideally taking place in a beautiful landscape. Picnics are often family-oriented but can also be an intimate occasion between two people, or a large get-together, company picnics and church picnics. With that in mind, take into account a few simple tips:
DO pick a spot that offers shade, taking into account the sun's progressions.
DON’T forget to bring a blanket. Any old one will do, but if you don’t have a dedicated picnic blanket that wipes off clean, bring a blanket you don’t mind staining.
DO bring a damp cloth or two in a sealed plastic bag. Folks with messy fingers will thank you later.
DON’T make the mistake of not reading the rules of wherever you’re going before hand. Some parks do/do not allow alcohol, pets, glass, etc.
DO bring cups that are versatile. Your favorite wine glasses might not withstand an unstable slope.
DON’T forget to bring games. People in the South love ladder golf and corn hole. If you’re less inclined, bring a Frisbee or football. Not all games need to be athletic, the challenge of Scrabble is just as fun.
DO make sure you pack as efficiently as you can: the less you bring, the less you have to cart back with you. Consider an all-inclusive picnic backpack set and always remember to bring a trash bag.
As spring fades and we usher in a season of fun in the sun, take a crack at packing your picnic basket with Julia Child's French summer sandwich ~
Pan Bagnat (big bread sandwich)
For the vinaigrette:
1 small shallot, minced
1 Tbs red wine vinegar
3 Tbs extra-virgin olive oil
Salt and freshly ground pepper
1 round of Garlic and Rosemary Focaccia or other round loaf
Extra-virgin olive oil
About 6 leaves red-leaf lettuce, washed and dried
8 oz Brie cheese, in 1/4" thick flat slices, rind removed
3/4 c black oil-cured olives, pitted and roughly chopped
1 large fresh tomato, cored, thinly sliced
2-oz can anchovies in olive oil (tuna packed in olive oil or sardines can be used instead of anchovy)
To make the vinaigrette, mix the shallot and vinegar in a small bowl, and gradually whisk in the oil with a fork. Season with salt and pepper to taste.
Cut the bread horizontally into even top and bottom layers. Turn the top over, then drizzle olive oil all over the cut sides of both layers, using 2 or 3 Tbs of oil on each.
Make layers of all the filling ingredients. First, completely cover the sandwich bottom with 5 or 6 lettuce leaves, then arrange the slices of Brie on top. Scatter the chopped olives and cover with the tomato slices in a single layer.
Spoon about half the vinaigrette over the tomatoes, then separate the anchovy fillets and distribute evenly. Drizzle the remaining vinaigrette and the oil from the anchovy can all over the filling. Finally, replace the top layer of the bread to close the sandwich.
Wrap the sandwich well with several layers of plastic wrap and place on a cookie sheet or pizza pan or tray. Lay another tray on top of the sandwich and center some heavy items to press and flatten the loaf (a heavy pan and a 5-lb bag of sugar, for example).
Place the weighted sandwich in the refrigerator for at least a couple of hours or overnight. Before serving, remove the weight, unwrap the compressed sandwich, and let it come to room temperature. Cut into serving-size wedges or, as an hors d'oeuvre cut in thin parallel slices, and again into short, bite-size lengths. 1 large sandwich makes 8 large wedges or 24-hors-d'oeuvre-size pieces.
Salad Assembly~
Toss favorite salad greens gently with vinaigrette,slice and fan tuna over salad, top with Brie croutons & garnish with herbs.
Enjoy a month of festivity!
Lynn Patterson is a member of GCW
and is a professional chef.
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