Soirée With Flair

Written by Tom Xavier

The weather is warming up! Why not invite some friends over; it’s the perfect time to have a cheerful, springtime picnic.

Picnics have become a very “in” thing...and you can do them year round here in Bakersfield. You can host a picnic in your backyard, at the park, or that favorite secret spot.

And now is the perfect time to kick it up a notch. Go ahead...toss out the usual boring fried chicken and potato salad. Prepare new dishes and do a few things that will add a little gusto to your picnic. Add a touch of class and elegance, too. Just because it’s a picnic, doesn’t mean it has to be casual.

It is not written in stone that you have to use plastic dinnerware. So go for it and use your favorite dishes and flatware. No matter what beverage you are serving, use a wine or champagne glass. Then, toss in a few fresh berries in each glass for that added spark. You don’t have to use your best crystal, but consider going to a 99 Cent store to pick up some inexpensive glassware.

Choose food that is easy to prepare; you don’t want to slave in the kitchen for days for this picnic. Foods that can be served at room temperature are a must! And foods you can eat with your fingers seem to be a big hit with most people. Try not to choose anything too messy or saucy.

For a rustic and colorful centerpiece, use a canning jar as a vase and fill it with fresh-cut spring flowers.

Another great idea is to create a basket or tray filled with an assortment of springtime fare, like veggies and fruits. Encourage your guests to nibble on the centerpiece!

After their palates are whet, wow them with these chic recipes that will give your gathering a leg up from last year’s family reunion. Say goodbye to baked beans and macaroni salad!

This tart is very grown-up, but since it looks like pie and tastes smooth and creamy, kids love it, too. You can choose to either make your own pastry, or buy pre-made pastry—whatever you’ve got time for. While it tastes great hot, this tart is best when served at room temperature, which is what makes it a perfect picnic menu idea.

Chèvre, Leek, and Shallot Tart

• 1 prepared pie crust (8 oz.)
• 12 oz. cleaned, trimmed leeks, cut into 1/2-inch slices
• 4 shallots, diced fine
• 1/2 tbsp. butter
• Pinch salt
• 8 oz. Chèvre cheese (firm goat cheese), rind trimmed
• 3 large eggs, beaten
• 1/2 tsp. salt (or to taste)
• 1/2 tsp. freshly ground black pepper

Preheat the oven to 375 degrees and place the rack at the center of the oven. Lightly grease (with butter) a 7 1/2-inch quiche pan.

Melt butter in a skillet. Toss leeks and shallots with a small amount of salt. Cook on med-low heat 10-15 minutes, until cooked through. To keep the tart firm, you now need to get every last bit of liquid out of them. Drain your veggies in a fine-mesh strainer, pressing lightly to get out as much liquid as possible.

On a floured surface, roll out your pastry dough until it’s very thin. Carefully place it in your prepared quiche pan, and press dough against bottom and into grooves. Don’t pull or stretch the dough. Trim the edges to about 1/2- to 3/4-inch over the edge of the pan. Pinch the edges down until the edge rises just 1/4-inch above the pan.

Prick prepared dough all over with a fork. Fill the bottom with pastry weights or dry beans to weigh it down. Bake 20-25 minutes, until golden. Remove from oven and remove weights. Place a baking sheet in the oven to preheat while you prepare the filling.

Chef’s Tip: Cooking on a baking sheet will help to cook the filling more evenly.

To make filling, crumble your goat cheese into a small mixing bowl. Stir in drained leeks and shallots.

In another bowl, combine the eggs, salt to taste, and pepper. Sprinkle leek, shallot, and cheese mixture into the bottom of your pastry shell. Pour your egg mixture over.

Carefully place your filled tart onto your preheated baking sheet. Bake about 30 minutes, until the middle is firm and the tart is golden brown. Depending on your oven, it may take a little longer.

Chef’s Tip: When you’re cooking this, don’t worry if it looks a little too soft when you take it out of the oven. When it cools it sets up perfectly and won’t be rubbery, the way some quiche-type recipes can be.

Let your tart rest 15 minutes, or cool completely before slicing and serving. To remove it easily from the quiche pan, run a knife along the grooves under the crust to loosen it before removing the sides.

While this tart is a meal in itself, it’s best to serve with something fresh, cool, and crisp—like an elegant salad. This recipe is a tasty and elegant substitute for pasta salads...or any “salad” that includes mayo.

This salad has a distinctive flavor, but can be served and tastes wonderful year-round. In fact, I think it’s a perfect picnic menu item in summer because the flavors are light, warm, and simple. It’s also easy to put together. You can glaze the pecans the day before, assemble before you go on your picnic, and then toss everything together right before serving. The dressing is at the bottom of the bowl so you don’t have to transport it in a separate container.

Spinach Salad with Apples and Glazed Pecans

• 1 golden delicious or Fuji apple, thinly sliced
• 1/4 cup red onion, halved and thinly sliced
• 3/4 lb. fresh baby spinach, washed
• 1/2 cup pecans
• 1 tbsp. sugar

For Dressing:

• 3 tbsp. extra virgin olive oil
• 1 1/2 tbsp. apple cider vinegar
• 1 tbsp. Dijon mustard
• 1 tbsp. sugar
• 1/2 tsp. salt
• 1/4 tsp. freshly ground black pepper

First glaze the pecans. Toss sugar and pecans together in a non-stick frying pan. Cook over medium heat, stirring constantly, about 5 minutes, until the sugar melts to the pecans. Pour the nuts out on parchment paper (or waxed paper) in a single layer, making sure they’re all separated.

To make the dressing, combine the olive oil, vinegar, Dijon mustard, sugar, salt, and pepper in a small mixing bowl. Whisk until well-combined and thickened.

To assemble the salad, place the dressing in the bottom of a large salad bowl. Place apple and onion on top of the dressing. Then, mound spinach on top of apple, onion, and dressing. Sprinkle pecans over spinach.

Simply toss the salad together right before serving.

The sweets we serve at picnics are often pre-packaged and sugar-laden. That’s why the following recipe is the perfect antidote!

Pastry-Free Dutch Apple Pie

Nothing says picnic more than a slice of apple pie. It’s a slice of Americana. If you’re trying to put together the perfect picnic menu, you will never find a dessert with a better “return on your investment” (that is, your time) than this one. You can whip this pie together in about a half-hour, using ingredients you probably have. All-in-all, this delicious, easy apple pie recipe is the perfect addition to your perfect picnic menu.

Pastry-Free Dutch Apple Pie

• Topping and Crust:
• 1 3/4 cup all-purpose flour
• 3/4 cup brown sugar, packed
• 3/4 cup butter, melted
• 3/4 cup rolled or quick oats
• 1 tsp. ground cinnamon

Filling:

• 2/3 cup sugar
• 3 tbsp. cornstarch
• 1 1/2 cup water
• 4 to 5 cups peeled, cored,
• and thinly sliced Granny Smith apples
• 2 tsp. ground cinnamon
• 1 tsp. vanilla extract

Preheat the oven to 350 degrees. To make the “crust” and topping, combine the butter, brown sugar, flour, oats, and cinnamon in a medium mixing bowl. Stir until well-combined. Set aside about one cup of oat mixture for the topping. To form the crust, press the rest of your oat/flour mixture into the bottom and sides of a 9-inch deep-dish pie plate. Set aside.

To make your filling, stir together cornstarch, cinnamon, and sugar in the bottom of a large stockpot. Whisk in cold water. Bring to a boil, and cook until thickened, stirring constantly. Remove from heat. Stir in the apples and vanilla extract.

Dump your apple filling onto your oatmeal crust. Press on remaining oatmeal topping. Press it firmly into the filling to keep it from sliding off when cooking and cutting.

Bake 45 minutes, or until golden brown and apples are tender. Let your easy Dutch apple pie cool before serving.

Doesn’t matter where you decide to host your picnic, make it yours; put your own panache all over it. Your guests will appreciate the efforts you have put in creating an entertaining experience.

I have said it before and I’ll to say it again: presentation is everything! A picnic can become a classy affair...it just takes a little can-do!

Article appeared in our 27-1 Issue - April 2010