Just because the summer is coming to an end doesn’t mean that picnic season is over. That is especially true in a beautifully sunny place like our own San Diego. We are keeping the picnic season fresh by advising you to try a few new, unique picnic recipes in the coming months. In case you need a little inspiration, try any of these below.
Unique Fall Picnic Recipes
Unique Picnic Main Course: Herbed Chicken and Hot-Pepper Sandwiches
What you’ll need—1 pound boneless and skinless chicken breasts, 3 tablespoons of lemon juice, 1/3 cup of olive oil, 3 teaspoons of finely chopped rosemary, 1 teaspoon of salt, 1 teaspoon of freshly ground pepper, ½ cup of mayonnaise, 3 ounces of thinly sliced salami, 1 cup of thinly sliced pickled hot peppers, 6 ounces of Fontina cheese (sliced into ¼-inch slices) and 4 10-inch baguettes
What you’ll do—Roast the chicken, then place it in a shallow dish with the lemon juice, olive oil, salt, pepper and 2 teaspoons of rosemary. Refrigerate for 1½ hours. Heat the oven to 400F, remove the chicken from the marinade and roast for about 25 minutes. Slice the chicken breasts thinly, then set them aside. Next, make the sandwiches. Slice the baguettes horizontally, stir the mayonnaise and 1 teaspoon of rosemary together and spread the mixture on the insides of the baguette. Layer salami, peppers, chicken and the Fontina cheese on the bottom halves of the sliced baguettes, top with the top halves of the baguettes, cut each in half and serve.
Picnic Food Side Dish Ideas: Celery Root Apple Slaw
What you’ll need— ½ cup of mayonnaise, 2 teaspoons of chopped tarragon, 1 teaspoon of lemon zest, ½ teaspoon of salt, 2 tablespoons of freshly grated horseradish, 2 tablespoons of lemon juice, 2 bulbs of peeled and matchstick-style cut celery root, 2 apples that have been cored and cut into matchstick-sized pieces and 1 large hardboiled and finely-chopped egg
What you’ll do—Combine the mayonnaise, tarragon, lemon zest, salt and horseradish. Toss the lemon juice, celery root and apples in a large bowl, then stir in the mayonnaise mixture. Add in the egg, then let the mixture sit for at least 45 minutes before serving.
Unique Fall Picnic Dessert: Pear Cakes
What you’ll need—1½ cups of all-purpose flour, ¾ teaspoon of baking powder, 1½ teaspoons of baking soda, ¼ teaspoon of salt, 6 tablespoons of softened unsalted butter, ¾ cups of sugar, 1 teaspoon of freshly grated nutmeg, ½ teaspoon of ground cinnamon, 1 large egg, 1½ teaspoons of vanilla extract, ¼ cup of sour cream, 1 cup of grated sweet pear and 9 slices of ¼-inch-thick pear
What you’ll do—Heat the oven to 400F and lightly butter and flour 9 4-inch tart pans. Combine the all-purpose flour, baking powder, baking soda and salt in a medium bowl and set it aside. Beat the butter and sugar on high speed until light and fluffy, then add the spices, egg and vanilla and mix until combined. Reduce the mixer speed to low, add in the flour mixture and sour cream and stir in the pears. Pour 1/3 cup of batter into each tart mild, top with a slice of pear and bake for 20 minutes. Let the pear cakes cool before serving.
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