How to Pack a Romantic Picnic for Two

Picnics are a perfect way to celebrate a day with someone special. Here are our tips for packing an impressive picnic, while allowing you time to focus on each other!

1. Start with a great picnic basket! We love a sturdy willow basket, complete with plates, flatware , water glasses, wine glasses, and a corkscrew....

2. You'll need a large picnic blanket - choose something soft in colors you love. Add napkins to match and, for a romantic touch, a vase or pitcher full of fresh wildflowers.

3. Bring a cooler or ice packs to keep perishable items cool, and to chill your wine or other beverages.

4. Serving spoons, wet wipes and plastic storage bags are always nice to have along.

5. Now, for the most important part - the food! Keep it simple, yet interesting. A few of our favorites: 

• A good bread with a selection of 2 or 3 cheeses is a great start! Choose breads that will not overpower the flavor of the cheese, such as a classic French baguette or sourdough. Top with a chutney or a wine and fruit preserve for a sophisticated touch. A cheeseboard and a good cheese knife will make a beautiful presentation!
• A selection of antipasti is always good, and there are some wonderful choices that don't require preparation or refrigeration - marinated grilled artichoke hearts, roasted red peppers, olives, and cornichons or pickles are all great options.

• If you want to prepare something ahead of time, a marinated shrimp salad or cold pasta salad works well - stay away from anything that includes mayonnaise.
• Limit desserts to those you can pick up and eat. Seasonal fruits are refreshing and add color and interest to your picnic...strawberries, raspberries, blackberries, grapes are excellent choices, and easy to transport. A shortbread or other crisp cookie (nothing with chocolate, that could melt!) are great for enjoying outdoors.
• Finally, be sure to include bottled still or sparkling water. Lemon or orange slices, prepared ahead of time, add a nice touch.

Recipe: Rosemary Lemon Drop Cocktail

What's more refreshing than lemonade on a hot summer day?  Only perhaps this cocktail, the Rosemary Lemon Drop!  Made from freshly squeezed juice, fresh herbs, and a touch of Liber & Co. Gum Syrup, this twist on the classic lemon drop will put your cocktail shaker to good use.  A glass rimmed with Quai Sud Lemon Sugar ensures that your sweet tooth is satisfied.

Rosemary Lemon Drop Cocktail

• 2 oz. vodka
• 1.5 oz. rosemary simple syrup  (we add a few springs of rosemary to our Liber Gum Syrup and let it steep for approximately 4 hours)
• 1 oz. freshly squeezed lemon juice
• Quai Sud Pure Cane Lemon Sugar to rim the glass 
• fresh rosemary for garnish

1. Rim a cocktail glass with sugar.
2. Combine all liquid ingredients ingredients in a cocktail shaker with plenty of ice.
3. Shake vigorously.  Strain into rimmed cocktail glass.
4. Garnish with a twist of lemon and a small sprig of rosemary.

Food in the News: Week of July 23, 2014

Florida looks to expand it's olive oil production by pinpointing the most robust varieties for Southern subtropical climate.  Growers hope to develop olive trees that flourish in Florida via The Gainesville Sun >

 "I ate the best meat I've ever eaten through a straw." Why Bone Soup, A 'Perfect Food,' Tastes So Meaty via NPR >

Florence Fabrican't recipe for Savory Melon Tartare.  What to Eat With Italian Soave via NYTimes >

Climate Change Deniers Had Better Stop Drinking Wine via Vice >  “When you grow a grape in too hot a climate, it tends to be much bigger and bolder, which also tends to be high-alcohol,” Jones told VICE News. “High-alcohol wines tend not to go well with food, and that’s what we do — drink wine with food.”

Roundup: The Best of Summer Picnics

With abundant warm weather on the horizon, we're getting into the spirit with picnic inspirations.  Stay tuned this week for picnic packing tips as well as recipes to make your spread memorable and delicious.  Most all of the items in our pantry are "open and eat" so they are perfect for packing in your basket with no worries.

Recipe: Raw Honey Roasted Figs

I've never cooked figs before, but I sure do love warm fruit over ice cream...and since my fig tree is bursting with fruit, I figured I'd give it a whirl!  This is a very simple recipe, but served in vintage cocktail glasses makes an impressive dessert.  The best part is that the roasting process creates a sauce perfect for drizzling and serving.  I didn't make the ice cream from scratch...just bought a nice quality "homemade" vanilla at the store, adding to the simplicity of the preparation.

• 12-16 fresh figs, halved
• 3 tbsp raw honey, such as Bee Raw Maine Blueberry Honey
• 1/4 teaspoon Nielsen-Massey Madagascar Bourbon Vanilla
• Juice of 1/2 small lemon
• 2-3 Sprigs of fresh rosemary

1. Preheat oven to 375
2. Arrange sliced figs (flesh side up) in a baking dish, just large enough so that there isn't much room between them.
3. Drizzle with the honey.
4. Combine lemon juice and vanilla in a small bowl.  Drizzle over the figs.
5. Top with the sprigs of rosemary, bake for 15 minutes until the juices start to run.
6. Remove from the oven, and let stand for 5 minutes.  Serve over scoops of vanilla ice cream.