Habits that will leave their mark after the pandemic. A blanket thrown on the lawn in a park outside the city or on a skimpy terrace where the sun shines slightly. Two glasses, a basket of food. Picnic has saved the health of many in the last year.
The ritual of a casual outdoor meal is long-standing and can embrace anything in the fridge, like a classic hard-boiled egg to a more structured dish. Among the historical admirers of the picnic was the American Julia Child, who loved the very Californian habit of dining outdoors: in the American West Coast parks there are always dedicated areas, including barbecue grills for public use.
It was she who contributed to the idea of elevating the menu, studying a series of ad hoc recipes: cold potato salad or sandwiches made with pita, which fill well and do not drip during transport. Since then, baskets with unbreakable plates have arrived for picnic lovers, themed events (here we have collected 17 for summer 2021), restaurants that prepare the “perfect picnic lunch” for day-trippers and obviously one series of recipes and recipe books from which to take inspiration to prepare your own delicacies.
One of the latest is the one made by the English chef Max Halley – owner a London of Sandwich shop, a restaurant open only for dinner where you can enjoy gourmet sandwiches. His Max’s Picnic Book (Hardie Grant), collects recipes, tips on how to gear up for a picnic and enjoy food and company in a totally relaxed atmosphere. “First of all, the good news: any ingredient can turn into a picnic food “, explains the chef, on the phone from London. There are certainly some tools that facilitate preparation: a good thermos, which the author defines as the best friend for those who love outdoor banquets. In the book, Halley even suggests storing scrambled eggs in the thermos, “which remain as soft and moist as freshly made.”
The French term picnic comes from the name of a greedy character in a 1649 French satire. In 1748 a young English nobleman, Lord Chesterfield, was at a party in a garden in the Leipzig area of Germany. He wrote to his father, Earl Chesterfield, and described the day’s event as a ‘picnic’, coining the English term.
Obviously, there is also the cocktail section, just bring a shaker and the «Breakfast Martini» with Triple sec or Cointreau and lemon juice, it can transform the picnic into a perfect brunch. “I put these recipes together in hopes that people will start to get more creative even when they have a meal in front of a computer,” says Halley. Quiche, steak tartare but also a recipe for a perfect hot dogs. In perfect English style a picnic in the park can become a tea ceremony, accompanied by coconut macaroons and cannoli. “For too long we have forgotten what joy a simple trip out of the house with food to share can bring. I don’t know if we will return to normal soon but we will have to learn to always enjoy this habit and keep it alive for the future too ».
HOW TO MAKE COCONUT MACAROONS
Ingredients for about 20 sweets:
400 grams of dried coconut
250 grams of condensed milk
2 large egg whites
Half a teaspoon of salt
2 tablespoons of black chocolate for decoration
How you do it:
Preheat the oven to 160 degrees and line a baking sheet with parchment paper.
Combine the coconut and condensed milk in a bowl and stir until combined
together. Dried coconut should feel moist but not wet. In another bowl, whisk
the egg whites together until they are firm, at which point add gently to the
coconut compound.
When the two compounds are combined together, divide a few spoonfuls of the mixture and
gently shape into balls, then place them in the pan and give each a small one
pressure with the palm of your hand to squeeze them slightly.
Cook the macaroons for 30 minutes until they are lightly browned. Let them
chill on a wire rack for at least 330 minutes before decorating with chocolate (optional)
and to eat them (not optional).
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