al fresco vs. picnic {guest post}

Before beginning, I’d like to say thanks to my sweet daughter, Cailen, for being so kind as to actually ask me to write every so often.   I must admit that I enjoy it, but I find her a hard act to follow!  Thank you, Cai.  Many of the images here are as pretty as they are because of your helping hands!  xo  Mom

 

We are a family of foodies.  We appreciate the nuances of fabulous fine dining, but we also relish a quiet evening at home with soup by the fire.  Happily, this time of year offers up countless possibilities for another kind of ‘dining experience’.  To this, I give you….


Picnic  - A meal eaten outdoors, as on an excursion (could involve a hike) an occasion when you take a meal with you to eat outside in an informal way, or the food itself

our picnic in beaune, france

Al fresco  -  Implies the presence of some nearby structure (one does not hike al fresco) out-of-doors; in the open air: to dine alfresco.


I’m sure you see where we’re going here, either way you’re eating outdoors.  And this generally conjures up just a bit, however small, of a festive atmosphere.  We’ve just finished May and June is upon us.  It’s a good time of year to enjoy some fresh air while enjoying your meal!

concert under the stars (craig, mom, me, dad)

We’re fortunate to have a large wrap-around porch with an old table that seats 4-6.  We take our meals out to enjoy the breezes and birds in the morning hours, the sounds of farm tractors or mowers in the afternoon, and the stars, crickets and candlelight in the evenings.  


But a porch doesn’t have to be the setting, al fresco is wonderful and memorable on a tiny deck, a patio that needs some work (candlelight glow makes all things prettier!), or on a level patch of lawn under a tree – or use a beach umbrella if you don’t have a tree!  Think about outdoor cafés…there’s a great energy about them that makes a meal more like a little event.  And most of us tend to feel relaxed and pleased about eating that tuna on rye outside. 

me (cailen) & cate

Keep your al fresco meals simple, and your picnics simpler yet.  This is not necessarily the time to try an elaborate recipe.  Assemble some of your favorites, relying on dishes that will be fine without immediate refrigeration.   A side pasta dish with olive oil is a much better choice than one with mayo.  Simple is good, yes, but with just a bit of pizzazz if possible.  A great roasted shrimp and polenta meal makes for a special night of al fresco dining, and a shrimp po’boy is quite a special picnic.


Al fresco should, in my mind, be nicely elevated to include dishes, flatware and glasses.  Not that you’re setting the table for four courses, but just that you use tableware that is non-disposable.  Just plate up your meal inside if that works best (no platters or side bowls to wash later) and carry out your yummy repast with your favorite beverage.  If you feel more inclined, and there are more than just a couple of people, platter up and take everything out.  You’ll have more to do in cleanup, but it’s nice to have your food on the table when you have guests.   And, don’t forget the candles.

my aunt, erin (my cousin) & my uncle

Picnics seem to often involve the proverbial picnic table or blanket, or both.  Finding the best table under the trees, or the comfiest looking spot in the grass becomes a hunt in earnest.  Goodies, hand-held and otherwise, are tucked away in backpacks, wicker baskets and plastic coolers.  Break out the cold bevs/brews and then begin the job of setup.  Hopefully, if you’re organized, it won’t become theatrical.  And, disposable is a good thing here.  The less you have to carry back - after eating, playing ball, drinking, flying a kite (some people still do this), eating some more and then sitting around talking and laughing - is just a gift to yourself.  And, don’t forget the ‘organic/natural’ bug spray.

picnic in beaune, france

So think about an easy meal to prepare, and get creative with your al fresco set up or your picnic accompaniments.  A vintage or retro tablecloth will make your salads look magazine worthy - and a great chutney will just make that hotdog sing!

Bon Appetit! and my best to all, Janet.

sinfully delicious: ganache goodness

tomorrow we're celebrating my mom's birthday.  (her actual birthday was yesterday.)  and i'm in charge of making the birthday "cake".  my mom loves chocolate, so each year i try a new decadently chocolate delight...always in search of the ultimate chocolate indulgence.

real simple inspiration

this year, i was inspired by a "real simple" recipe for a hazelnut ganache tart with sea salt.  but you know me, i can never just follow a recipe...  so i modified it a bit to better suit my mom's chocolate preferences : )

instead of hazelnuts, a medley of almonds and pecans.  instead of a chocolate cookie crust, an orange butter wafer crust instead.  (my mom's favorite is dark chocolate with orange.)

the recipe...that i changed...

ganache goodness...my way : )

1/2 cup almonds + 1/4 cup pecans (3/4 cup total)
1 1/2 cups crushed orange wafer cookies (approximately 30 wafers)
6 tablespoons (3/4 stick) butter, melted
1 1/2 cups heavy cream
12 oz semisweet chocolate morsels
1 teaspoon flaky sea salt

ingredients
1.heat oven to 350° F. spread the nuts on a large rimmed baking sheet and toast in oven, tossing occasionally, 10 to 12 minutes.

roasted almonds & pecans
2.in a food processor, finely grind ½ cup of the nut mixture. add the crushed cookies and butter and pulse until moistened. press the mixture into the bottom and up the sides of a 9-inch removable-bottom fluted tart pan.
3.place crust on a rimmed baking sheet and bake until dry, 10 to 12 minutes (if the crust puffs up during baking, gently press it down with the back of a spoon). let cool in the pan on a wire rack.

ganache - step one
ganache - step two
4.meanwhile, in a medium saucepan, bring the cream just to a boil. remove from heat and whisk in the chocolate until smooth. pour into the cooled tart shell. refrigerate until set, about 1 hour.

waterfall of delight
5.chop the remaining ¼ cup nuts and sprinkle on the tart.

the final result
6.sprinkle with the salt just before serving. for the easiest slicing, use a thin, sharp knife, wiping it clean and running it under hot water between slices.

for the original recipe from "real simple" click {here}

mmm...mmm...good

are you feeling creative?  i think a pretzel & peanut crust would be delicious and then top the ganache filling with chopped roasted peanuts or maybe even add a peanut butter swirl in the ganache.  or maybe a vanilla sugar cookie crust and then top each slice with homemade whipped cream and berries... yummy!

i am sooo looking forward to finally trying my creation tomorrow night.  i have a feeling it's going to be divine.  how can you go wrong with chocolate?

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