The Pleasure of Picnics

When I moved to Brooklyn, it was in summer, and one of the most exciting things for me was that we’d go to Prospect Park and have great picnics – sometimes with live music or theatre, and sometimes with nothing but great company.

There was something classically ageless and eternally romantic about going on a picnic. Perhaps it’s the paraphernalia: I loved getting the picnic basket ready. Granted, having a basket is not necessary; still, it was fun to engage in an Edwardian fantasy about it. I’ve always loved the idea of a fancy picnic.

Our picnics were legendary and, while we might not bring real china all the time (we had matching wicker plate holders for the paper or fancy-looking plastic plates), we did bring sterling silver and wine glasses. In terms of foods, we rarely had sandwiches, but relied on a variety of cheeses and smoked meats, pates and olives. We’d have crackers and chips and pieces of bread. Different breads…

Prepared foods usually included small salads, quiches, and lots of fresh produce. Of course, there would be wine. We’d bring fruit to nosh on, and Mom always made a lovely dessert. 

There’s just something so darn civilized about a picnic – lounging al fresco. We have picnicked across New York City, upstate, throughout New England, and in Montreal; each occasion a perfect postcard in my mind.

A few years back, there was a local company that delivered packaged picnics where ever you wanted, and even offered butler-serviced affairs. Certainly New York City has dozens of picturesque spots for picnics (romantic or not).

The food must travel well, because presentation still counts. Of course, you can have a picnic in your own living room, if it fancies you. You can do it in the middle of a snowstorm and pretend it is late spring, if it helps you keep your sanity.

To us, a picnic is a communal practice to share food and hang out. It can be as simple or as sophisticated as you wish. You can make a theme and have fun with it. The essence of it will always be food, sharing, and the great outdoors (and you can fake that part).

Picnics are, much like tea parties, the stuff of memories. (You know, true Instagram moments!) You should plan a picnic and go on one, at least once in a lifetime.

Check out the picnic recipe collections in the new Pinterest board (including low carb, gluten-free, Paleo, dairy free, vegan and vegetarian ideas). The collections include small and large gatherings, romantic get-togethers, and outings with kids. And just for good measure, there are a couple of winter picnic collections too!

https://www.pinterest.com/amapolapress/food-goddess-picnic/

The Culinary Richness of the Avocado

The avocado is a fruit native to Central America. Its name is a bastardization of the Spanish aguacate, which is a derivation of the Aztec word ahuacatl – which, in turn, is said to mean "testicle" (because of the fruit’s shape).

Nutritionally speaking, it is low in cholesterol, low in sodium, rich in fiber and protein, vitamins C and K.

SOURCE: https://www.natureseal.com/blog/archive/the-top-5-reasons-to-eat-avocado/

There are avocado groves all over the world now, with over 400 varieties in existence. And they are available year round.

The avocado is amazingly versatile, but according to the California Avocado Commission, only 43% of all households in the US buy avocados. It stands to reason, that the majority of those buyers are of Latin American descent because the avocado is a staple in our diets. It also stands to reason that the other big group of buyers are guacamole fans. But there is so much more that can be done with the avocado!

SOURCE: Creative Commons Wikipedia, El Tango Guacamole

One of my favorite things is to mash an avocado and mix with a little mayo, garlic aioli, and Sriracha for a fantastic sandwich spread. Mashed avocado, sour cream and a dash of lemon pepper is a great binding agent on chicken or fish with a Panko topping. (I slather the meat in the avocado mixture, refrigerate to harden, then press Panko on it right before pan frying.)

In general, avocado is creamy and has the consistency of butter, soft and velvety. It is slightly sweet, a little nutty, with a hint of rich oils. The true beauty of the avocado is how it blends tastes to accentuate what was once too subtle to notice. The avocado is a natural taste binder that adds a bit of heaven to anything it touches!

Best served when they are relatively soft to the touch, so that the skin yields slightly under your thumb, you may buy them firm and keep for 2-4 days to allow them to ripen. You may accelerate the ripening by placing the avocado in a paper bag with an apple or a banana. To slow down the ripening, place the avocado in the fridge.

SOURCE: http://www.sauceome.com/

To use, cut lengthwise from the top, until you hit the pit and carefully go around. Twist the two halves and dislodge the pit by bringing down the knife on it and twisting off. To retain your dice, cut inside the skin (without piercing) and scoop with a large spoon.

Avocado oxidizes quickly, to prevent it from turning brown, add lemon juice or cover with plastic wrap immediately.

I invite you to look into it and add avocado to your diet because there is a vast array of things you can do to it. You can eat it raw, bake it, fry it and grill it. You can serve it as a drink, in salad or soup, in a sauce or marinade, as appetizers as well as main courses, and even as dessert-from ice cream to mousse! And babies love avocado too, so mash ‘em up and serve them to the tykes.

Find recipes here

The following recipes are part of the repertoire at the house: All delicious, recommended, and relatively easy to make.

Avocado Mayonnaise

Adapted from The Sugar Reef Caribbean Cookbook

2 ripe avocados, pitted, peeled and mashed

1 cup of mayonnaise (can be reduced fat, if you wish)

1 pepper, seeded and finely chopped

4 or more cloves of garlic, minced

1 small onion, finely chopped

2 teaspoons salt

2 teaspoons freshly ground pepper

juice of 4 limes (2 or 3 tablespoons)

Place ingredients in a food processor or blender and puree until smooth and creamy. Chill for a few hours. Will last refrigerated for 3 to 4 days.

You may serve at room temperature and use to top grilled fish, chicken or meats, or as a dip for vegetables.

 

SOURCE: http://guiltykitchen.com/

Avocado Butter

Adapted from All Around the World Cookbook

1 stick of unsalted butter at room temperature

1 ripe avocado, pitted, peeled and cut in small chunks

1 tablespoon of lime juice

1 tablespoon of parsley, finely chopped

1 teaspoon of Worcestershire sauce

Minced garlic to taste

Dash of hot sauce to taste

Mix ingredients in a bowl. Transfer the mixture to a piece of plastic wrap and roll into a log, twisting the ends to seal.

Refrigerate at least 2 hours. Slice and melt over grilled meats, chicken or fish.

Avocado Cream

1 ripe avocado, pitted, peeled and scooped in large pieces

Juice of 1 lime

1/2 cup of sour cream (can be reduced fat, if you wish)

Salt, to taste

White pepper to taste

Process the sour cream, juice and avocado in a blender until smooth. Season with salt and pepper and use to dollop quesadillas, eggs, or broth.

https://www.pinterest.com/amapolapress/food-goddess-avocado/

The Pinterest board includes every variety of recipes so you can enjoy avocados in all their glory, from vegan, vegetarian, Paleo, gluten free, to full flavor and richly sinful versions including fish, meats, and poultry.