Picnic recipes to carry you beyond the standard sandwich!

Alas, the picnic season is in full swing and the August long weekend is quickly approaching. What could be more delightful than laying down a blanket near a babbling brook, basking in the warm summer sun—and loosing yourself in a delicious dilemma of fruit picking. Will you have a ruby red Ontario cherry to start? Or a handful of perfectly ripe wild BC blueberries? Decisions, decisions….

For centuries, people around the world have been picnicking in various fashions. Apparently during medieval times, the English were the first to establish the idea of moveable hunting feasts with participating hunters contributing their catches. The French quickly caught on to the “potluck” style outdoor feast and began charging for admission. Some say the word “picnic” is derived from a French word “pique nique”(meaning unknown).

I am certain a wise woman embraced the alfresco eating experience to escape setting a formal dinner table and most of all, the dreaded drudgery of dish washing. Isn’t that Anne Boleyn lying leisurely on a picnic blanket over yonder on a river’s edge playing her lute? Yes, she is dizzy with joy at the lack of knives nearby and chirping cheerfully after a feast of figs and quails, “Just toss the pits and bones in the water, dear Henry.” Throwing her neck back in reckless abandon, she squeals, “We’re on a picnic O’Henry and I have no dishes to do!”

During the Victorian era, picnicking became even more popular among all classes and authors of the time like Charles Dickens and Jane Austen romanticized the ritual lavishly in their stories. Painters such as Renoir, Serrat, Cézanne and Van Gogh captured men in top hats and women in hoop skirts lounging by ponds, leisurely snacking on juicy summer fruits while gazing at boaters nearby. As society became more civilized, public spaces such as parks and gardens evolved. I am guessing these open nature zones likely contributed to the popularity of picnicking.

Today, Canadians of all backgrounds flock with their families to public beaches and parks at the peak of summer with soccer balls, novels, picnic hampers and blankets in tow to celebrate this age-old tradition. This weekend, why not pack a picnic lunch, venture out to a nearby lake, find a shady spot to spread out your blanket and enjoy a fine picnic lunch with family and friends. Although the Earl of Sandwich is a favourite guest in the picnic hamper, foods like chopped fruit, sliced veggies, cheese cubes, dips and nuts—that can be easily eaten out of hand without the fanfare of bowls, plates and cutlery—offer more variety than the standard bread and filling staple.

Check out the recipes below and be sure to follow these picnic food safety tips:

Food poisoning is no joke!

• The night before your picnic, freeze your freezer packs in the freezer.
• Wash fruits and vegetables thoroughly at home using clean tap water.
• Keep multiple paws out of the food: Pack toothpicks for guests to pick up their nibblies..
• Keep cold food cold using freezer packs. Avoid using ice packs or ice cubes. They can melt and spread food contaminants.
• Refrigerate your picnic food well in advance. It will stay colder longer in your cooler with the freeze packs.
• Foods with mayonnaise especially, MUST be kept cold.
• Keep cooler out of the sun and avoid opening and closing the lid.
• Use one cooler for drinks and another for food since the drink cooler will be opened more often.
• Place cold canned drinks in the fridge and use to help keep food cool.
• Wash your hands thoroughly with soap and water before serving food and eating. Pack wipes and hand sanitizers just in case..
• Use a little bleach and water to wipe down your coolers and freeze packs and dry them thoroughly before using or storing.
• Wash utensils, if using, after each use.

For more picnic safety tips visit the Canadian Food Inspection Agency website: http://www.inspection.gc.ca/english/fssa/concen/tipcon/picnice.shtml

Some picnic nibbler recipes to get your party started!

Sweet and Spicy Nuts: T’was the Night before a Picnic

It’s a good idea to make these nuts the night before so they can cool down before your feast!

Preheat oven to 300F

1 tbsp butter

4 cups raw almonds (with skin on)

¼ cup sugar

1 tsp cinnamon

pinch ground cloves

pinch nutmeg

½ tsp curry powder

¼ tsp ground cumin

¼ tsp ground coriander

Melt butter in large fry pan over medium heat. Add nuts and stir often until lightly browned. Mix together sugar and spices. Stir spice mixture into nuts in fry pan. Stir well to coat nuts. Line a large rimmed cookie sheet with tin foil and spray grease or lightly grease. Spread nuts onto sheet and bake for 10-12 minutes (check halfway and stir). NOTE: They can burn easily so watch them carefully while they are baking. Remove from oven and allow to cool for several hours before packing in a container or baggie for your picnic.

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Smoked Trout Mousse

NOTE: this recipe contains mayonnaise.

1 1/2 lbs smoked trout or salmon (Loblaws makes a nice frozen peppered/smoked whiskey trout that works well in this recipe)

1/3 c mayonnaise

1 tbsp white horseradish

3 tbsp lemon juice

2 tbsp dill, chopped

2 tbsp fresh chives or green onion

1/2 tsp freshly ground pepper

Cook trout and remove the bones you can see. Chop by hand. Let cool. Blend in remaining ingredients and adjust seasonings to taste. Serve with crackers or mini pitas or on sliced cucumber rounds topped with a few sprinkles of dill.

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Grab and Go Veggies and Hummus

¼ cup tahini (sesame paste) or peanut butter

½ tsp cumin

½ tsp salt

2 cloves garlic, minced

2 tbsp lemon juice

3 tbsp hot water

In a small bowl, combine tahini, cumin, salt and garlic and while stirring, slowly pour in lemon juice, then hot water. Purée chick peas in a food processor, then add tahini mixture and process well. Pack sliced raw veggies (carrots, broccoli, cauliflower, zucchini, etc) in a baggie or container. Place hummus in a small container for dipping. Refrigerate until picnic time.

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The Nutty Canadian Cheese Log (OK, you might need a knife or butter spreader for this one)

You can make this ahead and freeze it, allowing it to thaw in the fridge overnight.

1 pkg cream cheese, softened

1 1/2 cups finely grated Old Cheddar Cheese

4 tbsp syrup, divided

1/2 cup toasted, finely chopped pecans

Blend cheeses with 2 tbsp maple syrup. Chill until firm in plastic wrap, about 1 hr. Using plastic wrap, shape the cheese mixture into a rectangle block. Place block on wax paper and brush with remaining 2 tbsp syrup. On another sheet of wax paper, place chopped pecans and roll the block in the nuts to coat all sides. Wrap nut-covered log in this wax paper and refrigerate for 2-3 hours (or freeze and use another day). Serve with crackers.

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Irresistible Emmenthal Cheese and Garlic Spread

NOTE: this recipe contains mayonnaise.

1 lb Emmenthal cheese, finely grated

3 tbsp low fat mayonnaise

4 garlic cloves, minced

Coarse black pepper to taste

Salt to taste

Mix all ingredients together. Let stand 30 at room temperature or overnight in the fridge to develop flavour. Great served with mini pitas or very firm crackers. Do not heat. (Tip: Allow grated cheese to reach room temperature before mixing with other ingredients. This will make it easier to mix.)

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Watermelon and Tiny Tomato Bites

30 Toothpicks will be needed

Using a melon baller or rounded teaspoon make 30 watermelon balls from one very large slice of watermelon.

30 Fresh, washed basil leaves

30 small cherry or Tiny Tim tomatoes

Place one watermelon ball, 1 basil leaf, then cherry tomato on toothpick.

NOTE: You may use cantaloupe, honey dew melon etc instead of watermelon.

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Smokey Apple Stilton Cheese Bites

12 slices smoked bacon

1/4 cup grainy mustard

2 Apples cut into 24 wedges

250 g Stilton cheese, cubed into 24 pieces

(Or, try other cheeses like Gorgonzola or for savoury substitutes)

In a skillet over medium heat, cook bacon in batches until cooked through, limp but not crispy. Place on a paper-towel lined plate to soak up fat and let cool. Preheat oven to 375°F. Cut each strip of bacon in half to make 24 small strips. Spread each strip with 1/4 tsp mustard and wrap around an apple wedge and piece of cheese. Secure with toothpick. Repeat with remaining ingredients. Arrange bites on a parchment or foil lined baking sheet. Bake in preheated oven just until bacon starts to bubble and cheese just begins to melt, about three minutes. Do not overcook. Serve immediately or refrigerate for your picnic hamper. Makes 24 pieces.

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Elegant Peach Rolls (Pictured in the header!)

3 large freestone peaches

12 slices proscuitto, turkey or chicken breast

¼ lb Cambozola (or your favourite strong-smelling cheese)

25 large mint leaves

lime or lemon juice

Leave peaches in skins, slice in half and remove stones. Cut each half into 4 wedges. Cut meat slices in half lengthwise. Leave rind on cheese and slice into 24 pieces, 1” long and ¼” thick. Press cheese into peach wedge, cover with mint leaf, wrap meat slice around the centre of the stack with a bit of the mint leaf and cheese poking out the side. Arrange on a platter and squeeze a little lime or lemon juice over top. Serve right away or refrigerate for your picnic hamper. Makes 24.

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Oatmeal Bars

2 cups oatmeal, uncooked (I used the quick rolled oats)

¾ cup brown sugar

½ cup butter (I used butter-Julia Child said to)

dash of baking soda

Heat until lightly bubbling and stirring often: sugar, butter and pinch of soda. Remove from heat. Add oatmeal and blend. Spread mixture in a well greased 8-inch square pan (or equivalent) and bake at 350F for 10 minutes. Cut into bars while warm.

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Draft Notice: Visit McAuslan Brewing at Bon Appetit Ottawa on Tues May 1

Next Tuesday, May 1 is the Bon Appetit Ottawa 2012 Food and Beverage show at Ottawa’s new CE Centre at 4899 Uplands Drive.

Yours truly, with the much needed help of good friends and family, will be hosting the McAuslan Brewing Exhibit Table.  (Note Funds raised from the show will go to local charities. For more, visit: www.bonappetitottawa.ca)

If you have a ticket to this sold out, splendid event, do stop by our table for a wee tasting of: 

•  St. Ambroise Apricot Wheat Ale- a favourite among the ladies, don’t ya know!
•  St. Ambroise Pale Ale – a favourite among everyone
• St. Ambroise Oatmeal Stout – my absolute fav ...for breadbaking too!

McAuslan's St Ambroise suds are available at Beer stores and most LCBOs. To quote a funny friend of mine, "Beer is not just for breakfast anymore...." So why not mix things up a bit and try a few of these bread recipes I have developed using McAuslan brews.

 McAuslan Brewing St. Ambroise Apricot Wheat Ale Mushroom and Brie Focaccia

Equipment you will need: Breadmaker with a dough cycle, spray grease for baking pans, two pizza pans or two cookie sheets, a pastry brush. Cornmeal to sprinkle on baking sheets.

For Topping:

4 cups thinly sliced or chopped Cremini (white) mushrooms
3 cloves garlic, minced

1/4 c butter

1 bottle St. Ambroise Apricot Wheat Ale

1/2 pound (250 grams) brie, sliced into small cubes
salt and pepper to taste

Melt the butter in a medium sized fry pan and sauté the mushrooms and garlic. Add a little salt and pepper to taste. Add the beer and cook over medium heat until the beer is almost completely reduced. This may take about 20-30 minutes in total.

For Dough:

1 1/3 cups St-Ambroise Pale Ale (Room Temperature) (This is almost one 12 oz./341 mL bottle-heck drink the remaining 1/4 cup yourself! )

1 ½ tsp salt

1 tsp granulated sugar

3 1/3 cups all-purpose or breadmachine flour

2 ¼ tsp bread machine yeast

Measure ingredients into breadpan in the order given. Place breadpan in breadmachine. Choose the Dough Cycle. Press Start.

Ingredients for pan preparation and dough:

1 tbsp cornmeal, divided in two to sprinkle on pans

2 tsp olive oil, divided, to brush over fresh dough for baking

Meanwhile, prepare focaccia toppings and prepare baking pans; using two pizza pans or cookie sheets. Spray grease each sheet and sprinkle with cornmeal.Preheat oven to 350F. Place oven racks on the mid-level shelves in the oven.

When breadmachine dough cycle is complete, remove dough from pan and slice in half.

You will be making two 8”x10” rectangular focaccias. Stretch each piece of dough gently and roll each piece into an 8x10 rectangle. Place dough on prepared sheets. Using fingertips, lightly press indentations into flattened dough. With a pastry brush, brush 1 tsp olive oil over each piece. Roughly divide the mushrooms and cheese in half and spread over the dough. Press the toppings gently into dough to make them stick.Place pans in oven and bake for 15 minutes, then switch pans on shelves and turn pans around and bake for another 10-15 minutes until gold brown around the edges.

Remove from oven and allow to cool on cookie racks. Slice with pizza cutter or serrated knife into the size of squares you wish. Serve as an appetizer or salad accompaniment.

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MCAUSLAN APRICOT WHEAT ALE CRANBERRY-APRICOT FOCACCIA

Equipment you will need: Breadmaker with a dough cycle, spray grease for baking pans, small fry pan, two pizza pans or cookie sheets, colander or slotted spoon, pastry brush. Cornmeal to sprinkle on baking sheets.

For Dough:

1 1/3 cups St-Ambroise Apricot Wheat Ale (Room Temperature) This is almost 1 bottle of beer. You will have about 1/4 cup of beer left over--help yourself. I WON'T tell!

1 ½ tsp salt

1 tsp granulated sugar

3 1/3 cups all-purpose or breadmachine flour

2 ¼ tsp bread machine yeast

For Toppings:

1 bottle McAuslan Apricot Wheat Ale (Cold or room temperature-it doesn’t matter)

2/3 cups dried cranberries

2/3 cups chopped dried apricots

250 g goat cheese (or half of a 454 g goat cheese log)

1 tbsp cornmeal, divided in two to sprinkle on pans

2 tsp olive oil, divided, to brush over fresh dough for baking

For Dough: Measure ingredients into breadpan in the order given. Place breadpan in breadmachine. Choose the Dough Cycle. Press Start.

Meanwhile, prepare focaccia toppings:

The beer bath part!

To avoid froth, slowly pour McAuslan Apricot Wheat Ale into a medium sized glass or Pyrex bowl. Gently stir in cranberries and apricots. Allow mixture to soak while dough is mixing. Stir occasionally. Strain the mixture using a metal colander or slotted spoon. Save the liquid mixture for a late night sweet fix or to enlighten your granola before your morning run. Beer is NOT just for breakfast anymore!

The cheese appearance:

Crumble goat cheese, divide into 2 portions and set aside.

Prepare baking pans: using two pizza pans or cookie sheets. Spray grease each sheet and sprinkle with cornmeal.

Preheat oven to 350F. Place oven racks on the mid-level shelves in the oven.

When breadmachine dough cycle is complete, remove dough from pan and slice dough in half. You will be making two 8”x10” rectangular focaccias. Stretch each piece of dough gently and roll each half into an 8x10 rectangle. Place on prepared baking sheets. Using fingertips, lightly press indentations into flattened dough. With a pastry brush, brush 1 tsp olive oil over each piece. Roughly divide the apricots and cranberry mixture in half and spread over the flattened dough. Sprinkle goat cheese evenly over each piece. Press the toppings gently into dough to make them stick.

Place pans in oven and bake for 15 minutes, then switch pans on shelves and turn pans around and bake for another 10-15 minutes until gold brown around the edges.

Remove from oven and allow to cool on cookie racks. Slice with pizza cutter or serrated knife into the size of squares you wish. Serve as an appetizer or lunch accompaniment to a green salad.

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M^CAUSLAN ST-AMBROISE PALE ALE

JALAPENO CHEESE BREAD (for a BreadMachine or Shaped loaves)

This bread recipe is for a 2 lb breadmachine loaf, using the Sweet Cycle. You may also use the dough cycle on the breadmachine, then shape the dough into two small loaves and bake them in the oven.

1 1/3 cups McAuslan St-Ambroise Pale Ale

1 tsp Hot pepper sauce

¼ cup Skim milk powder

1 ½ tsp Salt

2 tbsp Granulated sugar

3 ½ cups All-purpose flour

1 cup Cornmeal

1 tbsp Crushed dried jalapeno peppers*

2/3 cup Shredded extra-old Cheddar Cheese

1 1/2 tsp Bread machine yeast

Measure ingredients into baking pan in the order given. Place pan in breadmaker oven chamber. Choose the Sweet Cycle. Press Start.

When done, remove the loaf from the breadpan and allow to cool on a rack for 1 ½ hrs before slicing. The crusts make delicious breadcrumbs or croutons.

* Instead, you may also use 1 tbsp diced fresh (or bottled) jalapeno peppers or red chilli pepper flakes.

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Note: some of the following recipes use Griffon Red Ale but McAuslan's Blonde Pale Ale may be substituted

McAuslan Brewing Griffon Red Ale Sourdough Bread

Start-me up Starter:

2/3 Cup McAuslan Brewing Griffon Red Ale (room temperature)

1 level cup white all-purpose Canadian Flour

1 tsp active dried yeast

In a large glass bowl, mix these ingredients together with a wooden spoon. Scrape down the sides of the bowl and be sure to mix in all the flour. Cover the top of the bowl with plastic wrap. Place the bowl in a large clear plastic bag (lawn bags work well!). Seal the bag with a twist tie or string or something. Set aside to rise a room temperature for 5 hours or more….it’s very forgiving! It’s ready to use when it begins to bubble and is about double in size.

For the bread:

In a large breadmaker pan (3lb breadmaker is required) assemble ingredients as follows:

All of starter

6 ½ cups white flour

2 tbsp whole wheat flour

1 level tsp active dried yeast

2 cups water.

Topping:

Egg white mixed with 1 tsp water

1 tbsp cornmeal

Variation on this recipe:

Use McAuslan Brewing St-Ambroise Oatmeal Stout instead of Griffon Red Ale

Substitute all flour with:

4 cups whole wheat Canadian flour

1 cup white all-purpose Canadian Flour

½ cup oats

On the breadmaker, choose the Dough option. When cycle on breadmaker ends, remove dough and knead on a very lightly floured breadboard into a smooth elastic ball. Place in a lightly greased bowl (the one you used to make the starter would be fine), cover with lightly greased plastic wrap and a heavy tea towel and let rise in the fridge over night or for one or two hours at room temperature until doubled in size. In the morning or after two hours, remove wraps, punch down dough in the centre of the dough and knead again into a smooth ball. Let rest under tea towels on a breadboard for 10-15 min.

Divide dough into 4 equal pieces. Knead each piece until smooth. Shape each piece into a round loaf by pulling the top of the round underneath and then pushing the up with your thumbs on the bottom…as if you were making a mushroom shape. Place unrisen rounds (2 per baking sheet) on parchment paper-lined large pizza pans or flat unrimmed baking sheets. You will need two pans/sheets. Cover each loaf with greased plastic wrap and tea towels and let rise in a warm, draft-free, humid atmosphere (above the fridge or in a cupboard for instance) for 20-25 minutes.

In the meantime, preheat oven to 350F. When loaves have risen (BTW you can probably only bake one pan at a time), brush with 1 egg white mixed with 1 tsp water and sprinkle with cornmeal. Slash the top of each loaf about 3 times with a sharp exacto knife.

Spritz oven with a few squirts of water to achieve a “crusty” crust. Bake for 25 minutes or until browned. For the manual method, mix all ingredients together well. Use your hands if necessary. Set aside, covered with a tea towel for ½ hour.

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Cheddar Ale Bread
(Makes a 2 lb loaf in a breadmaker)

1 ½ cups McAuslan Griffon Red Ale

1 ½ tsp salt

2 tbsp white sugar

1 tsp McAuslan Griffon Mustard

3 ½ cups white all-purpose Canadian flour

½ cup buttermilk powder

¾ cup extra old Cheddar cheese, shredded

¼ cup grated Parmesan cheese

1 ½ tsp bread machine yeast

Measure ingredients into the breadpan in the order given. Choose the Sweet cycle. Alternatively, choose the Dough option, shape into loaves, let rise 30 min covered in the loaf pans. When risen, brush with milk and bake at 350F for 20-25 minutes. Sprinkle with 2 tbsp shredded cheese during the last 10-15 of baking. Let cool in pans 10 min. Then, remove from pans and let cool on rack before wrapping.

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McAuslan Brewing St-Ambroise Oatmeal Stout Bread

(For a 2 lb breadmachine loaf)

1 ½ cups McAuslaun St-Ambroise Oatmeal Stout

¼ cup buttermilk powder

1 ½ tsp salt

¼ cup molasses

2 tbsp soft butter

1 ½ cups whole wheat Canadian flour

½ Spelt flour

1 ¼ cups all-purpose Canadian flour

¾ cup quick cooking rolled oats

½ cup less 2 tbsp 12-grain cereal

2 tbsp wheat germ

1 ½ tsp bread machine yeast

Topping: mix together 1 tsp oats and 1 tsp wheat germ.

Measure ingredients into baking pan. Choose the whole wheat cycle, light crust. During the last 15 minutes of baking, sprinkle with topping.

Alternatively, choose the Dough option on the breadmaker, shape into 2 loaves, let rise 40 min covered, in 2 small loaf pans. When risen, brush with milk and sprinkle with mixture of wheat germ and oats. Bake at 350F for 20-25 minutes. Let cool in pans 10 min. Then, remove from pans and let cool on rack before wrapping.

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McAuslan Pale Ale and McAuslan Griffon Ale Mustard Rye Bread

For a 2 lb loaf in the Breadmaker:

1 1/3 cups McAuslan Pale Ale

1/3 McAuslan Griffon Ale Mustard or Dijon mustard

¼ cup skim milk powder

¾ tsp salt

2 tbsp packed brown sugar

2 tbsp olive oil

1 cup whole wheat flour

2 cups all purpose flour

¾ cup rye flour

1 tbsp dill seeds

1 ¾ tsp bread machine yeast

Measure ingredients in to the breadpan in the order given. Set pan into the breadmaker. Select the Whole Wheat Cycle.