Dining ‘out’ for Mother’s Day

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This article was published 08/05/2018 (2990 days ago), so information in it may no longer be current.

What to do for mom this weekend? There’s a good chance she’d really enjoy flowers, a card… or anything the kids made with their own little hands.

Something else she’d really like is some fun, but relaxing, family time together.

Why not throw down a blanket and have a family picnic? Whether it’s in your backyard, a city park or just a dry spot along a riverbank, an al fresco meal means everyone can stretch out, set aside a few of the lesser table manners and just enjoy each other’s company. Bring along a game like bocce, a bean-bag toss, or even some binoculars for a little bird watching, and you’ve got a full day.

There are tons of great ways to enjoy a meal outdoors, but if you are feeling a little stuck, or you simply haven’t done a lot of picnics, you can get some guidance from The Picnic: Recipes and Inspiration from Basket to Blanket by Marnie Hanel, Andrea Slonecker and Jen Stevenson (Artisan Books, $29.95).

The Picnic is a gorgeous handbook full of recipes, strategic planning, fun little tips and good ideas to get you out in the sun. It’s illustrated with charming watercolours (reminiscent of those 1950’s Betty Crocker cookbooks, arguably the peak era of picnic culture), and would be a pretty Mother’s Day gift to tuck into the picnic basket along with your salads and sandwiches.

The book offers a plethora of helpful ideas with specifics, like: the typical picnic table measures 76 by 243 centimetres (30 by 96 inches, so size your tablecloth accordingly); allow nine square feet of blanket per person (five feet by seven feet is comfortable for three); scout out sites that are near tidy washroom facilities and far away from seagulls; instructions for badminton, croquet and capture the flag; types of blankets (washable, dry them thoroughly after picnic to prevent mildew); a list of 99 uses for Mason jars (three favourites are whipped-cream shaker, cookie jar and matchbox with sandpaper-line lid); and a definitive basket contents list.

A few things they suggest you should be equipped with:

Bring along a blanket, cutlery, napkins, plates, glasses or Mason jars, serving spoons and forks, a wine opener, a small cutting board and a knife.

To tidy up, bring containers for leftovers, and clean-up bags for trash, recycling, compost, dirty dishes and paper towels.

Other necessary items: bug spray, moist towelettes (I prefer a small jug of clean water and some washcloths in resealable plastic bags or re-usable plastic containers and a bar of soap).

A small folding table (or lap table) is also handy.

For some good advice on picnic food safety, check out this info on the Winnipeg Regional Health Authority website called Picnic Perfect (wrha.mb.ca/wave/2009/07/picnic-perfect.php). The basics are: keep cold food cold; hot food hot; hands, dishes and tools clean; and do not cross-contaminate ready-to-eat foods with uncooked foods (such as meat and poultry or their marinades) with other foods.

Having trouble picking a place? Check online for rules around reservations at some favourite sites in Winnipeg, such as Assiniboine Park. A short drive will get you to Selkirk, Birds Hill Park, Winnipeg Beach, Gimli or La Barrière Park. See travelmanitoba.com or tourismwinnipeg.com for other places to park your picnic.

Here are some yummy recipes to try from The Picnic by Marnie Hanel, Andrea Slonecker, and Jen Stevenson (Artisan Books, Copyright © 2015) Illustrations by Emily Isabella. Used with permission from the publisher.

Coronation Chicken in Lettuce Cups

Serves 4 to 6

Our modern take on chicken salad includes chopped fresh mango and toasted coconut flakes, elegantly presented in lettuce cups for posh picnic noshing. You can poach the chicken, but we like to use a purchased rotisserie chicken from the market or leftovers from a Sunday supper.

75 ml (1/3 cup) Greek-style yogurt

75 ml (1/3 cup) mayonnaise

50 ml (1/4 cup) finely chopped fresh cilantro

2 green onions, white and green parts only, thinly sliced

10 to 15 ml (2 to 3 tsp) curry powder

1 ml (1/4 tsp) fine sea salt

750 ml (3 cup) shredded or coarsely chopped cooked chicken, chilled or at room temperature

1 mango, peeled and pitted and cubed

1 large celery rib, thinly sliced

75 ml (1/3 cup) roasted cashews, coarsely chopped

1 head of butter lettuce

125 ml (1/2 cup) unsweetened flaked coconut toasted (See tip)

In the basket:

Butter lettuce leaves

Coconut flakes

Spoon

Whisk together the yogurt, mayonnaise, cilantro, green onions, 10 ml (2 tsp) of the curry powder and the salt in a large bowl. Add the chicken, mango, celery and cashews and stir it all together. Taste and adjust the seasoning, adding more curry powder or salt, if desired. (The salad can be made up to 1 day ahead.)

Trim the core from the head of lettuce and separate the leaves. Reserve the large, soft outer leaves for another use. Wash the crisper, cup-shaped interior leaves and blot dry in a kitchen towel. Fill each leaf cup with a spoonful of the chicken salad and top with coconut flakes; this can be done in advance or at the picnic site.

Tip: Flaked coconut is sometimes labelled “coconut chips.” You can buy it pre-toasted, or spread it in an even layer on a baking sheet and toast in a 180 C (350 F) oven until lightly browned.

 

Farmers’ Market Macaroni Salad

Serves 4 to 6

Toss seasonal vegetables from the farmers’ market into this throwback-salad-turned-modern-marvel. (It couldn’t be further from the deli-case variety.) This mac salad hits all the right notes.

Fine sea salt

500 ml (2 cup) elbow macaroni

375 ml (1 1/2 cup) of 1- cm (1/2-inch) florets broccoli or romanesco

125 ml (1/2 cup) finely diced carrots

125 ml (1/2 cup) finely diced red onion

250 g (8 oz) cherry tomatoes, halved (about 375 ml or 1 1∕2 cups)

125 ml (1∕2 cup) finely diced yellow bell pepper

Dressing

175 ml (3∕4 cup) mayonnaise

125 ml (1∕2 cup) buttermilk

45 ml (3 tbsp) chopped fresh flat-leaf parsley

30 ml (2 tbsp) ketchup

15 ml (1 tbsp) cider vinegar

10 ml (2 tsp) Dijon mustard

5 ml (1 tsp) sugar

5 ml (1 tsp) fine sea salt

2 ml (1/2 tsp) freshly ground pepper

In the basket:

Serving spoons

Bring a large pot of water to a boil, season it generously with salt, and cook the macaroni until al dente according to the package directions. About 1 minute before the macaroni is done, add the broccoli and carrots to the pot and cook until just tender. Drain in a colander and rinse under cold water to stop the cooking. Drain well and transfer to a large bowl.

Meanwhile, soak the onion in a small bowl of cold water for at least 10 minutes to remove its harsh bite. Drain and add the onion to the bowl with the pasta mixture, along with the tomatoes and bell pepper, and stir it all together.

To make the dressing: Whisk together the mayonnaise, buttermilk, parsley, ketchup, vinegar, mustard, sugar, salt, and pepper in a large bowl. Add the pasta mixture and stir well to coat. Cover and refrigerate until chilled and the flavours meld, at least 1 hour and up to 2 days. Transfer to a serving bowl and cover tightly for transport to the picnic.

 

Melon Gazpacho

This quintessentially summery soup takes on a captivating coral hue in this bright, blender-friendly fix. Pour it straight into jars with tight-fitting lids, garnish, chill, and go.

Serves 4 to 6

1 large cucumber, peeled, halved lengthwise and seeded

1X 3-lb cantaloupe, quartered, seeded, scooped from the peel and coarsely chopped

1 roasted red bell pepper, peeled, seeded, and coarsely chopped

75 ml (1/3 c) coarsely chopped red onion

30 ml (2 Tbsp) fresh lime juice plus more as needed

fine sea salt

75 ml (1/3 c) Greek-style yogurt

30 ml (2 Tbsp) finely chopped fresh mint

In the basket:

Spoons

1. Coarsely chop half of the cucumber and put it in a blender with the cantaloupe, roasted pepper, onion, lime juice and 2 ml (1/2 tsp) of salt. Blend until finely pureed about 2 minutes. Taste and adjust the seasoning along with additional lime juice or salt as needed. Divide the gazpacho among individual 8-ounce jars.

2. Finely dice the remaining cucumber. Mix it together in a small bowl with the yogurt, mint, and a pinch of salt. Spoon a dollop of the garnish into each jar of gazpacho. Cover and refrigerate until cold, or for up to 8 hours before the picnic.

 

Twitter: @WendyKinginWpg