![]() ![]() ![]() Top the salad with crumbled cheese and candied walnuts. To assemble: Mix together the quinoa, red onion and greens. Cut each beet into 6 pieces or whatever size you prefer.įor the quinoa, bring 1 ½ cups salted water to a boil and cook quinoa for 14 minutes drain and cool. Let the beets cool and then peel the skins using paper towels. Put beets in a Pyrex dish with ½ cup water and cover with aluminum foil cook the beets in the oven at 375 degrees for 1 hour. Beet and Humboldt Fog SaladĤ ounces Humboldt Fog goat cheese (see note) ![]() Golden is a San Diego freelance food writer and blogger. “They bring back nostalgia, fun and romance.” “Baskets are the cutest part of the whole thing,” he said. Go big! Malarkey is a wicker basket fan, and while he’s selling them at Herb & Eatery so you can create your own picnics, he also suggested heading over to the antique shops in Ocean Beach and La Mesa to search out vintage wicker baskets. There are all kinds of great contraptions, he said, to ensure the chill.Īnd don’t put all your dishes into a sad shopping bag with handles. And if you’re worried about keeping food and drink cold, go shopping. First, Malarkey said, bring real silverware and utensils. Depending on the sweetness of the fruit, you can enjoy it without additional sweeteners, but if they’re needed, add honey or agave nectar.įinally, all this terrific food needs to come together in a compelling package. (And, he added, make sure you know the local liquor laws before you bring alcohol to any location.) Want to skip the alcohol? Make an agua fresca, a flavorful fruit-forward blended drink, and add soft herbs like tarragon, basil or shiso. If you’re planning a romantic picnic with wine, Malarkey advised a light red wine instead of white or a rosé, so you have a light summery wine that doesn’t require chilling. Or you can skip the sugar altogether and have a cheese course that includes fruit compote. If sliced bread is your thing, then package up the ingredients and assemble them into sandwiches before serving.įor dessert, Malarkey said cookies are always a safe bet, and if you want to bring chocolate, a good chocolate chip cookie is the best delivery vehicle since chocolate can melt. And the bun? Make sure you get one with a good skin, like brioche buns or small sourdough loaves. For Malarkey’s turkey sandwich with aioli, spread the aioli on the turkey on the bottom so it will hold onto the bun. When you’re making sandwiches, use lettuce not just for flavor and texture, but also as a protective layer on top. And keep the crackers in the package so they don’t get soft. Making a charcuterie plate? Be sure you offset the fattiness of the meats with complementary foods with acid, like pickles or jam. And, to keep your hands from staining red, wear gloves. Let the beets cool and, Malarkey said, the skin will come off more easily. And when preparing the beets to make the salad, roast them until they’re fork tender, testing the largest piece, since if that’s done all the rest will be as well. In fact, in general, dressing on the side for picnic prep is a must. In the case of Malarkey’s beet salad, keep the lettuce and beets separate before serving and the dressing on the side. Now, as a San Diego resident, my picnic experiences have been far more laid back - going to the beach and grilling burgers or chicken or sausages, accompanied by a spicy coleslaw, bread and butter pickles, olives and watermelon and/or lemon bars for dessert. Back then, my friends and I would make or bring pasta salads, lobster and cheesecake - and be the envy of surrounding concertgoers. As a young adult, I enjoyed the competitive preconcert picnics first on the Great Lawn in New York City’s Central Park and when I returned to L.A., at the Hollywood Bowl, at which attendees would vie for the most decadent or elaborate collections of food and picnic décor. There were many other picnics in our life as a young family, including the big gatherings at L.A.’s Griffith Park with extended family. Then she would send my brother and sister and me out to the backyard with a blanket or towel so we could have a “picnic.” Strawberry Kool-Aid may have been involved back then, too. In the heat of the summer when I was a kid growing up in L.A.’s San Fernando Valley, my mom would often make a collection of sandwiches - peanut butter and jelly, bologna or tuna fish -that she would wrap up and package with carrot and celery sticks, whole peaches or plums and cookies.
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