Cold Picnic Food Recipes, Hints & Videos
Picnics are a great way to get together with family and friends. Whether you go to the beach or want to enjoy a day at the lake, what to take is always an important ingredient. Cold picnic foods are the easiest to take as you can just pop them into the cooler and take them along.
Some staples include cold fried chicken and pasta and potato salad. But you don't have to stick with the boring old standbys. Why not try bringing salsa and chips or a selection of salads? The prep time might be longer but imagine how great your picnic will be when you serve something fun and different.
Cold Picnic Food Appetizer Recipes
Tropical Fruit Salsa
This is a great summer salsa - serve with chips and you'll have some happy guests!
1/2 C. mango fruit chunks
1/2 C. pineapple fruit chunks
1/2 papaya fruit chunks
2 sliced kiwi
1/4 C. diced sweet red pepper
1/4 C. diced Maui onion
2 Tbsp. minced cilantro
1 chili pepper, seeded and veined, finely chopped
1 Tbs. soy sauce
2 tsp. minced fresh ginger
1 tsp. minced garlic
2 Tbs. canola oil
Combine all ingredients in a bowl. Mix gently and let stand for an hour in a refrigerator.
Tip: For even more zing, add diced jalapenos to the mix.
Yield: 4-6 servings
Cold Picnic Food Salad Recipes
Tomato Cucumber Pasta Salad
This light pasta salad is perfect for a picnic or pool party.
2 medium cucumbers, peeled, seeded, chopped
1 Tbs. white wine vinegar
1 Tbs. fresh chopped parsley
2 Tbs. fresh chopped basil or 1/2 tsp. dried
1 medium ripe tomato, chopped
1 clove garlic, minced
2 Tbs. olive oil
8 oz. pasta, cooked, drained
Combine all ingredients, except pasta, in a medium bowl. Salt and pepper taste. Toss gently until blended. Toss with hot cooked pasta. Can be served hot or cold.
More Cold Picnic Food Salad Recipes:
Greek Tortellini Salad
French Cafe Summer Salad
Watermelon Salad with Mint and Ginger
Cold Picnic Food Sandwich Recipes
Ham and Brie Baguette Sandwiches with Honey-Mustard Mayonnaise by Wolfgang Puck
Nothing satisfies like a well-made sandwich. In the process, I followed some simple rules that you can use to make great sandwiches for school or work lunchboxes. There's nothing like biting into a crispy baguette and experiencing the sweetness, tartness and smokiness, all mixed together. Follow my simple rules, and you'll probably agree.
2 Tbs. white wine vinegar or Champagne vinegar
1 large egg
1 tsp. Dijon mustard
Freshly ground black pepper
1 C. olive oil
1 Tbs. honey
HAM AND BRIE BAGUETTE SANDWICHES
1 whole baguette loaf
1/2 lb. (250 g) thinly sliced Black Forest ham
6 oz. (185 g) ripe Brie cheese, cut into thin slices or wedges
4 leaves Romaine lettuce, preferably pale yellow inner leaves
Thinly sliced tomato (optional)
Dill pickle chips (optional)
Thinly sliced red onion (optional)
Preheat the oven to 350 degrees (180 C). Meanwhile, make the Honey-Mustard Mayonnaise: Put the vinegar, egg, mustard, salt and pepper in the bowl of a food processor fitted with the stainless-steel blade or whisk attachment. Turn the machine on and, with the motor running, slowly drizzle in the olive oil, continuing to beat the mixture until all of the oil has been added and a good thick mayonnaise has formed. Add the honey and pulse the machine to blend it in. You should have about 1 1/2 C. (375 ml), enough for many sandwiches; use liberally to taste, reserving the rest in a covered container in the refrigerator.
To make the sandwiches: Bake the baguette in the preheated oven until it is good and crisp, about 10 minutes. With a bread knife, cut the baguette crosswise into two equal pieces; then, split each piece horizontally lengthwise in half, taking care not to cut all the way, so that it opens like a book. Coat the inside surfaces generously with the Honey-Mustard Mayonnaise. Layer the ham, cheese and Romaine inside each baguette half, adding sliced tomato, pickles and onion if you like. Close each sandwich securely and serve. Can be made a head and served chilled.
Yield: 2 servings
Cold Picnic Food Dessert Recipes
Cinnamon-Spice Oatmeal Raisin Cookies
Wolfgang Puck Give me a handful of good oatmeal cookies any day. I like to use quick cooking oats for the recipe that follows; but you could substitute old-fashioned rolled oats if you'd prefer coarser, chewier cookies. Of course, my recipe includes just about everything I like to add to a bowl of oatmeal in the morning: butter, sweet spices, brown sugar, raisins and walnuts. If you like, try replacing the raisins with dried cranberries or dried cherries. In fact, you might want to hide this article from the children, or they'll demand cookies for breakfast!
1 1/4 C. all-purpose flour
3/4 tsp. ground cinnamon
1 tsp. baking soda
1/2 tsp. baking powder
1/2 tsp. ground allspice
Pinch of salt
8 oz. unsalted butter, at room temperature, cut into small pieces
2/3 C. granulated sugar
2/3 C. light brown sugar
2 C. quick-cooking (not instant) rolled oats
2 C. seedless raisins
1 1/2 C. coarsely chopped walnuts
In a mixing bowl, sift together the flour, cinnamon, baking soda, baking powder, allspice and salt. Set aside. In the large bowl of an electric mixer, using the paddle or beaters, or in a large mixing bowl using a hand-held electric mixer, beat the butter at medium speed just until soft and smooth. Add the granulated and brown sugars and continue beating; once the sugars are incorporated, raise the speed to high and continue to beat for several minutes until the mixture looks fluffy, stopping the machine from time to time to scrape down the side of the bowl and under the beaters if necessary with a rubber spatula.
Reduce the speed to medium and, one at a time; add the eggs, beating just until smoothly combined. Add the flour mixture and beat at medium speed just until combined. Add the oats, raisins and walnuts and beat just until combined. On the kitchen counter, place a sheet of plastic wrap large enough to completely enclose the cookie dough. With the spatula, scrape the dough from the bowl onto the plastic wrap. Seal the wrap around the dough and refrigerate at least 2 to 3 hours or preferably overnight.
Position the oven rack in the center of the oven and preheat the oven to 350 degrees and then line 1 or 2 baking sheets with parchment paper. Remove the dough from the refrigerator. With your fingers, pinch off golf ball-sized pieces of dough and roll them between your palms until round, then put them on the prepared baking sheets about 2 inches apart.
Bake a sheet at a time until the cookies are slightly firm to the touch, 13 to 15 minutes, rotating the sheet after 7 to 8 minutes to ensure even baking. With a wide metal spatula, transfer the baked cookies to a wire rack to cool. If reusing the baking sheet, let it cool slightly before placing more balls of dough on it. Once the cookies have cooled, store in an airtight container at room temperature.
Yield: 4 dozen
More Cold Picnic Food Dessert Recipes:
Strawberry Angel Bars
Chocolate-Dipped Fortune Cookies
Laura Bush's Texas Governor's Mansion Cowboy Cookies
Cold Picnic Food Recipes Hints & Videos
How To Make Perfect Cookies
Silpat Baking Sheets
Adjustable Measuring Spoon
Picnic Food Safety