Picnic deliciousness
June 22, 2010 4:18 AM
What can I make/bake for a picnic on Saturday?
I am going to a friend's birthday picnic this Saturday and have been asked to take along a delicious homemade dish. My standard response to this would be to bake a couple of batches of cupcakes, but this time I would like to do something savoury. I would like it to be something picnic-y (i.e. something easy to eat with ones fingers) but at the same time I would like it to stand out from the crowd as something a bit different.
Any ideas?
I am going to a friend's birthday picnic this Saturday and have been asked to take along a delicious homemade dish. My standard response to this would be to bake a couple of batches of cupcakes, but this time I would like to do something savoury. I would like it to be something picnic-y (i.e. something easy to eat with ones fingers) but at the same time I would like it to stand out from the crowd as something a bit different.
Any ideas?
Cheesy garlic biscuit/scones? These are served at a popular seafood chain here in the US and they are delicious.
posted by ArgentCorvid at 4:42 AM on June 22, 2010
posted by ArgentCorvid at 4:42 AM on June 22, 2010
I like olive bread for this purpose. You can bake it in a muffin mold for individual servings, or slice it before arriving.
Ingredients:
Half a glass of lukewarm water (between 68-85F, not higher)
Active dry yeast, 1 tablespoon
Sugar, 1 tablespoon
Flour, 1lb
Olives, 3/4lb (with pits) or 1/2lb (without pits)
Salt, 1 tablespoon
Good tasting olive oil, 1/2 cup
2 onions
1 bunch of fresh cilantro, or 5 tablespoons of dried cilantro
Mix the lukewarm water, yeast, and sugar in a cup and leave to rise.
Remove the pits off the olives. Then chop the olives to make them a bit smaller. Don't worry about getting them all uniformly sized.
Mix the flour, olives, onions (diced), cilantro (diced), olive oil, and salt in a big bowl. Add the yeast, and mix well. Then, add droplets of lukewarm water as necessary, as you knead the dough to a somewhat soft "earlobe" consistency.
Cover the dough and leave it to rise in a warm place for about an hour.
Bake at 400F for approximately 1.5hrs. There isn't really need to pre-heat. It's done when a serrated knife inserted to the middle comes out clean. If you pour the dough into muffin molds, the bake time will be shorter, of course.
posted by copperbleu at 5:02 AM on June 22, 2010
Ingredients:
Half a glass of lukewarm water (between 68-85F, not higher)
Active dry yeast, 1 tablespoon
Sugar, 1 tablespoon
Flour, 1lb
Olives, 3/4lb (with pits) or 1/2lb (without pits)
Salt, 1 tablespoon
Good tasting olive oil, 1/2 cup
2 onions
1 bunch of fresh cilantro, or 5 tablespoons of dried cilantro
Mix the lukewarm water, yeast, and sugar in a cup and leave to rise.
Remove the pits off the olives. Then chop the olives to make them a bit smaller. Don't worry about getting them all uniformly sized.
Mix the flour, olives, onions (diced), cilantro (diced), olive oil, and salt in a big bowl. Add the yeast, and mix well. Then, add droplets of lukewarm water as necessary, as you knead the dough to a somewhat soft "earlobe" consistency.
Cover the dough and leave it to rise in a warm place for about an hour.
Bake at 400F for approximately 1.5hrs. There isn't really need to pre-heat. It's done when a serrated knife inserted to the middle comes out clean. If you pour the dough into muffin molds, the bake time will be shorter, of course.
posted by copperbleu at 5:02 AM on June 22, 2010
I made these crabmeat devilled eggs for a bbq last week, and people loved them! Easy to make in large portions.
posted by still at 5:28 AM on June 22, 2010
posted by still at 5:28 AM on June 22, 2010
Not terribly original, but delicious!
Curried Chicken Wraps
posted by Fairchild at 5:39 AM on June 22, 2010
Curried Chicken Wraps
posted by Fairchild at 5:39 AM on June 22, 2010
Tomato and Corn Pie. I have made this several times now, and it is a huge hit. For a potluck I followed the instructions at the bottom about making a "slab pie". That was by far my favorite, and the easiest to serve to a lot of people.
posted by purpletangerine at 7:45 AM on June 22, 2010
posted by purpletangerine at 7:45 AM on June 22, 2010
All of these look delicious, thanks very much everyone!
I will be going with ArgentCorvid's suggestion of cheesy garlic biscuits for this Saturday. Hopefully I will get the opportunity to try out all the other ideas soon too.
posted by jonnyploy at 1:23 AM on June 23, 2010
I will be going with ArgentCorvid's suggestion of cheesy garlic biscuits for this Saturday. Hopefully I will get the opportunity to try out all the other ideas soon too.
posted by jonnyploy at 1:23 AM on June 23, 2010
Savory Bao!
I just made some sweet (red bean or Dou Sha Bao) and thought about how awesome they would be for a picnic. The dough is simple, and if you (and the people you're feeding) don't mind having a non-purebread pedigree you can fill them with just about anything. (think leftover stew) They're great cold or room temp too.
LA Times has a step by step photo gallery. Just Hungry is a great blog with dough and traditional pork roast filling recipe. That blog also shows you how to make these into bunny shapes.
If the pork roast filling would be a bit more involved than you'd like, I'd think any combination of meat and flavorful veggies would be great.
posted by fontophilic at 7:27 AM on June 23, 2010
I just made some sweet (red bean or Dou Sha Bao) and thought about how awesome they would be for a picnic. The dough is simple, and if you (and the people you're feeding) don't mind having a non-purebread pedigree you can fill them with just about anything. (think leftover stew) They're great cold or room temp too.
LA Times has a step by step photo gallery. Just Hungry is a great blog with dough and traditional pork roast filling recipe. That blog also shows you how to make these into bunny shapes.
If the pork roast filling would be a bit more involved than you'd like, I'd think any combination of meat and flavorful veggies would be great.
posted by fontophilic at 7:27 AM on June 23, 2010
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This tart is my usual contribution to picnics and is absolutely delicious especially if one adds a layer of mushrooms cooked with thyme and cognac and an array of summer vegetables. However it might be harder to turn into finger food.
posted by tavegyl at 4:29 AM on June 22, 2010