From Booklist
Drawing on her New England upbringing, Stovel presents a host of foods that make ideal fare for a Picnic. In addtion to expected recipes for cucumber sandwiches, peach ice cream, and chocolate cake, Stovel has corn pudding, grilled salmon or tuna, and several home-baked breads. Stovel has created some warming ski picnics with appropriately hearty dishes such as sausage and bean casserole. To goad those still unmotivated by her recipes, she puts together a number of menus to cover a host of picnic opportunities. Mark Knoblauch
Copyright © American Library Association. All rights reserved


Book Description
Picnics are fun, casual, and somehow the food just tastes better in a beautiful outdoor setting. In PICNIC, DeeDee Stovel offers 28 picnic event ideas with more than 125 recipes - packable repasts from an informal Berry Picking Picnic to an elegant Music Festival Picnic. Although PICNIC includes all of the traditional fare, the recipes for the soups, entr_es, salads, and desserts are all a cut above the ordinary. And when lazy summer days turn chilly, enjoy a Sports Booster Picnic, a Fall Foliage in New England Picnic, and an AprAs-Ski Picnic. Wine and beer selections accompany each menu. Plus picnic lore, packing to go, the perfect picnic basket, rainy day alternatives, and much more. It's an all-American feast!


From the Back Cover
Pack the Perfect Portable Feast! Picnics are casual, they're fun, and somehow the food just tastes better outdoors. Enjoy 29 great picnic events with more than 125 recipes - packable repasts for every occasion ad season, such as a Summer Canoe Picnic, A Fall Foliage Picnic, a Fall Foliage Picnic, an Apres Ski Picnic, and a Spring Breakfast on the Beach. You'll find all of your traditional picnic favorites, from informal to elegant, plus recipes for soups, entrees, salads, and desserts that are a cut above the ordinary. Wine and beer suggestions accompany each menu.


About the Author
DeeDee Stovel is a caterer, a cooking teacher, and the co-author of Weekend! A Menu Cookbook for Relaxed Entertaining.


Excerpt. © Reprinted by permission. All rights reserved.
SPRING FLINGS There is little sweeter than the first gentle breezes of spring. The crocuses start peeking out, a green haze covers the willows, tiny spears of green poke through the tangle of grasses and twigs in gardens and woodlands, and streams, unlocked from blankets of ice, gurgle happily down mountainsides. People slough off winter coziness and eagerly take to the outdoors. Any excuse will do to get outside, whether it is for a walk or a spring cleanup project, or - best of all - to have a picnic! Spring Day-Hike Picnic Menu Grilled chicken fillets in a spinach wrap* Artichoke salad* Carrot sticks Gingerbread* and fruit Herbal iced tea* *Recipe included in this chapter Tiny, early spring violets, wild lily of the valley, and bunchberry poke their blossoms through the dense leaf cover along the trail and, with luck, a trillium or lady's slipper appears beneath the trees. Find yourself a glade of these miniature beauties and look through the leafless trees to find a view that would be hidden in the summer. It's often too muddy to hike in the spring and the bugs can be a bother, but it's a thrill to see things growing after a long winter. Pick a sunny day with soft, balmy breezes and enjoy the chance to dine in the open air. What Else to Take: - Thermos bottles - Small insulated bag with ice pack - Backpacks - Insect repellent - Space blanket or moisture-resistant ground cloth Grilled Chicken Fillets in a Spinach Wrap The simple satay marinade on this chicken is a staple in my kitchen. Not only is it fantastic on chicken, but I love it on grilled fish such as swordfish, halibut, or tuna. With or without the spinach wraps, this chicken is delicious. 8 chicken breast halves, boned and skinned 8 spinach wraps or flour tortillas corn oil for cooking Marinade 1/2 cup soy sauce 1/4 cup mirin (sweet cooking sake) 2 tablespoons lime juice 2 tablespoons sesame oil 2 large cloves of garlic, minced 1 tablespoon honey 1 tablespoon peeled and grated fresh ginger root 1/2 teaspoon Chinese five spice powder (available in natural foods stores) 1. Rinse and pat dry the chicken; place in a shallow glass pan. 2 To make the marinade, combine the marinade ingredients in a small bowl and pour over the chicken. Let sit for 30 minutes in the refrigerator. 3. Preheat gas grill to high. 4. Remove the chicken from the marinade and brush lightly with corn oil. Grill the chicken for 3 minutes on a side or until cooked through, brushing often with the marinade. An alternate cooking method is to cook on a ridged grill pan on the stovetop. Use medium-high heat with the exhaust fan running. Cook about 2 minutes per side until marked and cooked through. The trick is not to overcook the chicken and dry it out. 5. Let the chicken cool slightly and then refrigerate. Wrap the cold chicken in aluminum foil for transporting. Place the spinach wraps in a resealable plastic bag and pack them in your backpack. At the picnic site, roll the chicken in the spinach wraps, and enjoy hearty sandwiches of tender and moist grilled chicken. Serves 8 Soft deli rolls or hamburger rolls are nice with this chicken. For a more substantial and tasty bread, try focaccia, lavash, or sourdough or Portuguese rolls. Artichoke Salad Jytte, a Danish friend, shared this recipe with me years ago. It quickly became a favorite item in picnics I catered for people attending the music festival at Tanglewood in Lenox, Massachusetts - summer home of the Boston Symphony Orchestra. three 6-ounce jars marinated artichoke hearts with marinade 1/2 pound fresh mushrooms, washed, dried, and sliced 6 sun-dried tomatoes, cut into strips 4 scallions, thinly sliced, including some green tops 1 medium tomato, seeded and cut into bite-size chunks 1 stalk of celery, sliced 1 small sweet onion, thinly sliced DRESSING 2 tablespoons balsamic vinegar 2 tablespoons olive oil 2 tablespoons vegetable oil 1 teaspoon lemon juice 1 teaspoon sugar 1/2 teaspoon dried oregano 1/4 teaspoon salt freshly ground black pepper 1. In a large bowl, combine all of the vegetables. 2. To make the dressing, whisk the ingredients together in a small bowl and pour over the vegetables. 3. Let the salad sit in the refrigerator 8 hours or overnight. Place in a covered plastic dish and tuck it into your knapsack. Serves 8 Late summer is artichoke season on the central California coast. Buy a bag of tiny artichokes, trim the ends off each leaf, cut in half lengthwise, and steam them to use in this salad. They are so small that the chokes usually don't have to be removed. Gingerbread Gingerbread is a classic spice cake that speaks of home and hearth. It's also a great traveling food because it's both sturdy and moist. It will keep for several days and freezes well. Enjoy it with whipped cream or brandied hard sauce, or have it plain. 1 cup molasses 1/2 cup buttermilk 1 egg, lightly beaten 2 cups all-purpose flour 1/2 cup sugar 1 teaspoon baking soda 1/2 teaspoon salt 1 teaspoon ground allspice 1 teaspoon ground cinnamon 1 teaspoon ground ginger 1/2 cup (1 stick) butter, melted 1 cup heavy cream, whipped (optional) 1. Preheat oven to 350-F. Grease a 9-inch square disposable baking pan. 2. In a small bowl, combine the molasses, buttermilk, and egg and stir to blend. 3. Sift the dry ingredients into a large bowl. Add the molasses mixture and mix well. Add the butter and stir just until blended. 4. Pour the batter into the prepared pan. Bake for 25 to 35 minutes, or until a tester inserted into the center comes out clean. Cool in the pan on a wire rack. When completely cool, cut into eight generous pieces and cover securely with aluminum foil for packing. 5. Put the whipped cream in a small covered container in the refrigerator until packing time. Wrap the container in heavy aluminum foil and place it in the pack. Stir before serving. If the hike is longer than 1 1/2 hours, leave the whipped cream at home. Serves 8 For a more intense ginger experience, substitute 1-2 tablespoons peeled and grated fresh ginger root for the 1 teaspoon ground ginger. Add it to the molasses mixture instead of to the dry ingredients.

FROM OUR EDITORS

The Barnes & Noble Review
If you reflect on the most relaxing meals of your life, chances are good you'll remember a picnic. Eating outdoors refreshes us in every way: It helps us to connect with others while we revel in the pleasures of food and weather. But planning picnics can be confusing. What foods transport well? What drinks go with the meal you've chosen?

This guide to outdoor meals makes planning picnics as easy as enjoying them. In it, teacher and author Dee Dee Stover includes packing hints, recipes, beer and wine suggestions, and great ideas for entertainment. Stover's suggestions are mellow, fun, and inventive -- just like picnics themselves. (Jesse Gale)

FROM THE PUBLISHER

Pack the Perfect Portable Feast!Picnics are casual, they're fun, and somehow the food just tastes better outdoors. Enjoy 29 great picnic events with more than 125 recipes - packable repasts for every occasion ad season, such as a Summer Canoe Picnic, A Fall Foliage Picnic, a Fall Foliage Picnic, an Apres Ski Picnic, and a Spring Breakfast on the Beach. You'll find all of your traditional picnic favorites, from informal to elegant, plus recipes for soups, entrees, salads, and desserts that are a cut above the ordinary. Wine and beer suggestions accompany each menu.

Author Biography: DeeDee Stovel is a caterer, a cooking teacher, and the co-author of Weekend! A Menu Cookbook for Relaxed Entertaining.

FROM THE CRITICS

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