Romantic notions of the innocent pleasures of the back-to-nature movement during the reign of Louis XVI are brought to mind on visits to museums when we see paintings from that era.
Whenever we set out with picnic basket in hand, a blanket over our arm, and children in tow, we are reminded of the carefree times of another age. Playing hide-and-seek is nothing new, and pushing one another on swings or a knotted rope tied to a tree is also something people did hundreds of years ago. They also stole a kiss or two behind the lilac bushes.
Here are a few recipes that may help recreate a “Fete Champetre,” a more formal outdoor picnic one might prefer to the simpler “Dejeuner sur l’herbe,” or lunch on the grass.
Asparagus With Walnuts
Serves 6
750 g (1 1/2 lb) fresh asparagus tips
50 ml (1/4 cup) soy sauce
250 ml (1 cup) chopped walnuts
50 ml (1/4 cup) sugar
15 to 25 ml (1 to 2 tbsp) walnut or sesame oil
50 ml (1/4 cup) cider vinegar
Pepper
Cook asparagus in boiling water, covered, until just tender. Drain and put in a Pyrex loaf pan. Mix remaining ingredients and pour over the asparagus. Sprinkle with pepper, then cover tightly with foil. Serve at room temperature.
Saucisson en Croute
Serves 6
335 to 500 g (2/3 to 1 lb) French saucisson a l’ail (garlic sausage)
Cream cheese pastry (use half quantities of ingredients in the following recipe) or any puff pastry
Preheat oven to 180º C (350º F). Cover sausage with water and gently poach for one hour. Turn once or twice, being careful not to puncture the casing. Remove sausage from water and cool. Carefully remove casing. Roll dough out to 5mm (1/4-inch) thickness in a rectangular shape. Place cold sausage in the centre and fold the dough around the meat. Pinch edges closed, using a little water to seal the edges. Chill for an hour.
Set on unbuttered baking sheet and bake for 15 minutes or until pastry is golden. When ready to serve, use a sharp knife and cut into 1 cm (1/2-inch) slices. Good with Dijon mustard and French potato salad.
Cream Cheese Pastry
250 g (1/2 lb) cream cheese
250 ml (1 cup) butter, soft
500 ml (2 cups) flour
2 ml (1/2 tsp) salt
Soften cream cheese in a bowl and add butter. Sift flour with salt and work into cheese mixture, using hands if necessary. Refrigerate for 30 minutes. Roll between sheets of wax paper. Use for meat, fish, or dessert recipes.
Cucumber Salad
2 large cucumbers
75 ml (1/3 cup) French dressing
1 large pinch coarse salt
Peel cucumbers and cut lengthwise into quarters. Remove the seeds and slice thinly. Sprinkle generously with salt and put in a strainer for several hours to drain excess liquid. Put French dressing in a portable serving dish, add drained cucumber slices, and toss and chill.
Bring along a couple of French baguettes, a triangle of Brie cheese, some Camembert, a few pounds of grapes, and a bottle or two of wine or kiwi juice and some lemonade. That’s it!
Susan Hallett is an award-winning writer and editor who has written for The Beaver, The Globe & Mail, Wine Tidings, and Doctor’s Review, among others. She is currently the European editor of Taste & Travel International. Email: [email protected]
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