A picnic done up right

This sandwich really is a walk in the park; it looks fussy but is easy. I made it years ago for a picnic and had not tried it again since yesterday when a few of us had a pre-concert picnic. It was a request, so who turns down a command performance.

The sandwich, by no means, was alone. Appetizer was slice apples, celery, carrots and cucumber with a Thai peanut dip. I'm hoping for that recipe because the curry spice really zinged with the apples.

Next was a basil and green bean pasta salad artistically done is shades of green, a fruit salad loaded with all the best of our summer markets, and another sandwich, this one a vegetarian Muffaletta on a tasty olive bread. We each brought a dish and it was fun to lay it all out on the blanket and eat alfresco.

We enjoyed the concert and intermission gave us a chance to break out the hit of the picnic, a wonderful Apple Strudel made by one of our previous guest chef, Teri. The only crummy part about this wonderful meal was Teri was home with a bad back. She couldn't share the feast or the praise we all heaped on; that strudel was a big hit. You might have noticed I didn't get a photo--it would have been a blur it flew from the plate. Possibly she'll share her recipe for the strudel and Muffaletta.


Picnic Sandwich
1 package sheet puff pastry; thawed
1½ cups shredded cheddar cheese
1½ cups shredded Swiss cheese
4 tablespoons spicy mustard
½ cup sliced olives, green or black
¼ lb each sliced meat; ham, turkey, roast beef and corned beef
1 egg, beaten

Roll one sheet puff pastry gently with as little flour as possible; about 1/4” thick. Fit pastry in a spring form pan. Cut pieces to form the sides. Pinch pastry together with a little water.

Spread one tablespoon of mustard on bottom of pastry. Layer meat, olives, mustard, and cheese ending with meat.

Roll other sheet of pastry as tin as first and cut circle slightly larger than top of pan. Seal edges and brush top with beaten egg. (yes, that is a smiley face)

Bake 400 degrees for 45 minutes or until brown. Use lower third of oven so the bottom crust cooks. Cool before removing from pan and cool completely before cutting.

Well have another picnic before summer ends if only to bring Teri along with one of her tasty dishes.

Note: Would you like to print a recipe? Click the following link to download a PDF. Easy to print pdf of recipe

Reading about food

A friend brings me the Food Section from her copy of the NY Times. I was real excited (I know, such a shallow life) about a ham salad they featured. Our book club was meeting at my house and I wanted to serve a light, no fuss supper and this would fit that bill. My plan was a few sandwich fillings, a trusty, no-fail salad that could be prepared ahead of time and a light, easy dessert. Here is what I came up with.

Spicy Ham Salad (Paula Deen via the NY Times)
8 ounces cooked cured ham, fat trimmed
1 cup minced celery
1/4 cup minced sweet onion
1 tsp yellow mustard
2 hard cooked eggs, finely chopped
1/4 cup finely chopped hot pickles*
1/2 mayonnaise
salt and pepper

In food processor, pulse ham just until finely chopped but not pasty. Transfer to a bowl and stir in remaining ingredients. Add enough mayo to hold together. Refrigerate up to three days.

I also made two chicken salads, one with a southwest dressing suggested by Doodles.

1/2 cup chipotle mayo
3 tablespoons honey
juice of one lime

Mix this together and pour over your favorite chicken salad. Mine was,
chopped chicken
green onions
celery
chopped green apple

I served these with a selection of breads and rolls. Quite easy.

*Editors note: The hot and sweet pickles are from Del Monte. They are not as good as the Sechler Pickles that Doodles and I found in Indiana but will do.