Picnics to me, evoke that easy breezy leisurely lunch on a warm summer day. As for the winter months one can reminisce about those summery days however this cookbook makes picnics, romantic or not, to be enjoyed indoors just as much as the outdoors. Which span all the 4 seasons. Whether it is sunny, rainy, or snowy the picnic may be spontaneous or just as much preplanned. It all comes down to being creative, suggestive, and selective.
This cookbook combines food and love and the love of food in inspiring romantically inclined recipes. Recipes appeal to the beginner and the more experienced cook and of course are meant to be shared. If you want a menu hinting of romantic getaways gone by or those you are longing for than this cookbook is for you. This book is divided into 4 cheeky chapters, A Midsummer Night's Dream, Autumn Leaves, Chestnuts Roasting on an Open Fire, and Cherry Blossoms. Each chapter has subtitled menus like... Rendezvous at the Old Mill, A Taste of the Canadian Wild, For Those Who Are Game, For the Bewitching Hour, Memories of Mexico, From Italy with Love, Middle Eastern Love Affair, Spring Fever Tonic, and Spring Time Fancy. The suggestive whimsical illustrations are done by Frank Newfeld.
There are plenty of recipes from this cookbook that could be made for any occasion and devoured by all. I have booked marked a few and will make them regardless of my mood or if it is Valentine's Day. For those of us who are longing for Spring, here is a lovely recipe from the Cherry Blossom Chapter...
Vichyssoise
-----------------------------
2 large leeks, trimmed or greens and roots
1 onion, chopped
2 tablespoons (30ml) butter
2 medium - sized potatoes, peeled and chopped
2 cups (500ml) chicken stock, low sodium is preferred
salt and pepper to taste
1/4 cup (60ml) heavy cream
1 teaspoon (5ml) finely chopped chives or green tops
Split the leeks and thoroughly wash between each layer. Chop into bite-sized pieces. In a saucepan over medium heat, sauté the leeks and onions in butter until transparent. Add the potatoes and cook for 5 minutes. Pour in the chicken stock and season with salt and pepper. Bring to a boil, then simmer for 30 minutes.
Transfer the mixture to a blender and blend until smooth. Set aside to cool, then refrigerate. Just before serving, stir in the cream. Served in chilled bowls, topped with chopped chives.
And for those who need something a bit more substantial this recipe from the Autumn Leaves Chapter should do...
Baked Eggplant with Cheese and Tomato
--------------------------------------------------------------
1 small eggplant (aubergine), cut into 8 slices 1/2 in. (1cm) wide
2 tablespoons (30ml) vegetable oil
flour
1 large tomato, cut into 8 slices
salt and pepper to taste
4 slices of Mozzarella cheese, cut in halves
4 slices of Swiss cheese. cut in halves
Sprinkle salt over the eggplant and set aside for 30 minutes. Drain and pat dry. Heat the oil in a skillet. Dust the eggplant slices with flour and fry over medium heat for 3 to 5 minutes on each side, until the eggplant is tender.
Top each piece of eggplant with a slice of tomato and season with salt and pepper. Add the slices of Mozzarella and Swiss cheese. Cover and cook until all the cheese has melted. Serve hot.
For some refreshments how about these from the A Midsummer's Night Dream Chapter...
Champlemousse
--------------------------
1 grapefruit, freshly squeezed
1 teaspoon (5ml) sugar
champagne, well chilled
2 twists of lime
In to fluted champagne glasses, mix fresh grapefruit juice and sugar. Fill the glasses with champagne and add the twists of lime. Serve immediately.
Or this lovely one...
Kir Royal
-----------------------
champagne
2 tablepoons (30ml) créme de cassis
In two fluted champagne glasses, combine the créme de cassis with well-chilled champagne. Serve.
I wanted to share a couple more illustrations from the cookbook with you.
It is bitterly cold today so staying warm is the key. Have a great weekend, everyone!
- JD
There are plenty of recipes from this cookbook that could be made for any occasion and devoured by all. I have booked marked a few and will make them regardless of my mood or if it is Valentine's Day. For those of us who are longing for Spring, here is a lovely recipe from the Cherry Blossom Chapter...
Vichyssoise
-----------------------------
2 large leeks, trimmed or greens and roots
1 onion, chopped
2 tablespoons (30ml) butter
2 medium - sized potatoes, peeled and chopped
2 cups (500ml) chicken stock, low sodium is preferred
salt and pepper to taste
1/4 cup (60ml) heavy cream
1 teaspoon (5ml) finely chopped chives or green tops
Split the leeks and thoroughly wash between each layer. Chop into bite-sized pieces. In a saucepan over medium heat, sauté the leeks and onions in butter until transparent. Add the potatoes and cook for 5 minutes. Pour in the chicken stock and season with salt and pepper. Bring to a boil, then simmer for 30 minutes.
Transfer the mixture to a blender and blend until smooth. Set aside to cool, then refrigerate. Just before serving, stir in the cream. Served in chilled bowls, topped with chopped chives.
And for those who need something a bit more substantial this recipe from the Autumn Leaves Chapter should do...
Baked Eggplant with Cheese and Tomato
--------------------------------------------------------------
1 small eggplant (aubergine), cut into 8 slices 1/2 in. (1cm) wide
2 tablespoons (30ml) vegetable oil
flour
1 large tomato, cut into 8 slices
salt and pepper to taste
4 slices of Mozzarella cheese, cut in halves
4 slices of Swiss cheese. cut in halves
Sprinkle salt over the eggplant and set aside for 30 minutes. Drain and pat dry. Heat the oil in a skillet. Dust the eggplant slices with flour and fry over medium heat for 3 to 5 minutes on each side, until the eggplant is tender.
Top each piece of eggplant with a slice of tomato and season with salt and pepper. Add the slices of Mozzarella and Swiss cheese. Cover and cook until all the cheese has melted. Serve hot.
For some refreshments how about these from the A Midsummer's Night Dream Chapter...
Champlemousse
--------------------------
1 grapefruit, freshly squeezed
1 teaspoon (5ml) sugar
champagne, well chilled
2 twists of lime
In to fluted champagne glasses, mix fresh grapefruit juice and sugar. Fill the glasses with champagne and add the twists of lime. Serve immediately.
Or this lovely one...
Kir Royal
-----------------------
champagne
2 tablepoons (30ml) créme de cassis
In two fluted champagne glasses, combine the créme de cassis with well-chilled champagne. Serve.
I wanted to share a couple more illustrations from the cookbook with you.
It is bitterly cold today so staying warm is the key. Have a great weekend, everyone!
- JD
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