When was the last time you went on a real picnic with your sweetie? If it’s been a long while, maybe it’s time to step up your romantic game. With just a little planning, you can rise above the lazy temptation of take-out subs and chips and demonstrate to your loved one how special they are with a perfectly executed al fresco meal.
The first step on the path to picnic bliss is deciding on a venue, whether it’s a sunset sail on the York River, dinner on the lawn of the Governor’s Palace, or a blanket in your own backyard. What makes your honey happy? Go there. Once you have chosen the perfect location, let that place inspire the menu and decor. A beach picnic on the sand, for instance, might include seafood pasta salad with baby shrimp and a nautical-themed ground cloth.
The menu doesn’t have to be overly complicated but should be a bit more elaborate than that poetic loaf of bread and jug of wine. If alcohol is on your list to bring along (check to see if it’s allowed at your picnic location), consider the new convenience of good wines that are canned instead of bottled. In a recent event at a Williamsburg store, a chilled fruity red poured straight from a can was the hands-down favorite among tasters. An added bonus is not having to remember to pack the corkscrew.
Now’s the time to break out that cool vintage picnic hamper that’s been gathering dust. Pack it with a special cloth, the classic red-checked version or a bright print, but leave the plastic at home. Cloth napkins are a nice touch that shows you care enough to make a little extra effort. The truly old-fashioned picnic basket comes equipped with actual flatware, plates, and glasses which lend elegance to your special occasion. Modern plastic ware can also be stylish and safe, but absolutely no paper plates are allowed when you’re trying to make points in the game of romance.
On that note, you won’t want to skimp on ambience. If the picnic location is private, bring along a Bluetooth speaker and a special playlist of songs designed to set the mood or bring back shared memories. Reprise songs from the year you met or include tunes from a favorite singer.
When it comes to planning a menu, sturdy foods travel better, so save the crumbly delicacies for another time and stick with heartier fare. Whatever recipes you decide to include, make sure cold foods stay cold, and hot foods hot. Insulated carrying bags work well to hold heat, and modern insulated coolers that use frozen ice packs come in any size and keep that chicken salad safe to eat for many hours.
For the final touch, a citronella candle or two ensures you’ll enjoy your lovely picnic free of unwelcome guests while adding to the romantic atmosphere. Relax, enjoy nature, and especially each other. Silence your phones and put them away out of sight so you can connect with each other in a deeper way, without distractions.
Remember as you’re planning, cooking and packing goodies such as these following suggested recipes, you’re putting together more than a picnic. You’re making a potential memory!
CREAMY CHICKEN SALAD WITH RED PEPPERS AND CUCUMBER
Start with cold pre-cooked chicken (leftover, canned, or store-bought rotisserie) to save time.
Ingredients:
2 cups white meat chicken, cut up
1/2 cup mayonnaise
1/2 red pepper, seeded, cored, and diced
1 small cucumber, peeled, seeded and diced
2 tbsp. red onion, diced
1/2 tsp. salt
1/4 tsp. fresh ground pepper
Butter lettuce/sliced tomato
Fresh croissants, split
Directions:
Combine first seven ingredients, then assemble croissants. Add a lettuce leaf and a slice of tomato. Makes 4 servings.
ELOTE, OR MEXICAN STREET VENDOR CORN
Ingredients:
4 ears sweet corn, white or yellow, shucked
1/4 cup melted butter
1/4 cup mayo
1/2 cup crumbled feta or cotija cheese
1/4 cup chopped fresh cilantro
chili powder
salt to taste
Directions:
Place corn on a hot grill for about seven to ten minutes, until lightly charred all over. Immediately roll in melted butter and spread with mayonnaise. Sprinkle with feta, chopped cilantro, salt, and chili powder to taste. Serve warm.
TOMATO BASIL PASTA SALAD
Ingredients:
2 cups of halved cherry tomatoes
6 tbsp. olive oil
2 cloves crushed garlic
6 leaves fresh basil, torn or chopped
10 oz. fusilli pasta, cooked and drained
3 tbsp. Parmesan cheese
1 1/2 cups crumbled feta cheese
salt and pepper to taste
Directions:
Stir tomatoes, onion, olive oil, garlic, and basil together in a bowl. Bring a large pot of lightly salted water to a boil. Cook fusilli in the boiling water, stirring occasionally, until cooked through but firm to the bite, 12 minutes. Drain. Toss warm pasta with feta cheese and Parmesan cheese in a large bowl. Stir tomato mixture into pasta and season with salt and pepper. Serve room temperature and refrigerate leftovers.
STRAWBERRY ASPARAGUS SALAD
Ingredients:
2 cups asparagus, blanched and cut into 2” pieces
2 cups strawberries, sliced, with largest reserved whole for garnish
Toss in a bowl and set aside.
Dressing:
1/4 cup lemon juice, preferably Meyer lemon
2 tbsp. vegetable oil
2 tbsp. honey
1 tbsp. balsamic vinegar
1 tbsp. roasted sunflower seeds
Directions:
Mix together and toss with salad, then garnish with roasted sunflower seeds. Chill before serving.
KIWI BANANA PARFAITS
Ingredients:
1 1/2 cups plain Greek yogurt
2 tbsp. honey
1 tsp. vanilla extract
3/4 cup granola
2 bananas, peeled and sliced
2 kiwis, peeled and sliced
Shaved fresh coconut for garnish
Directions:
Combine the Greek yogurt, honey and vanilla extract in a bowl and set it aside. Peel and slice the bananas and kiwis and set them aside. In a small-sized Mason jar, layer a small amount of the yogurt mixture on the bottom. Next, add a layer of the bananas, then add a layer of sliced kiwis, followed by the granola. Continue this pattern until the jar is full and you use up all of the yogurt, granola and fruit. Refrigerate before serving.