Star Chef Picnic Recipes

By Mindy Kobrin

Star Chef Gourmet Picnic

Nothing says "Spring is here!" like a lovely picnic in the park. After a long winter, folks are itching to get outdoors. Why not start a trend among your friends or family? You can host a fabulous picnic and feel like a star chef with my Gourmet the Easy Way tips and star recipes.

Whether you’re on a mountain trail, lush green meadow or relaxing on a park bench, these recipes will bring out your inner gourmet chef for fabulous picnics and summer parties.

Truffled Deviled Eggs

Indulge in a menu inspired by A James Beard Award Nominee, Chef Todd Gray: Truffled Deviled Eggs, Grilled Peppers and Zucchini Salad with Relish, Grilled Brioche and Country Ham with Tarragon Mayonnaise, Double Chocolate Bourbon Cookies, Angel Food Cake with Peach Chutney and Moroccan Mint Tea.

Best All American Picnic Spots:
Los Angeles
San Francisco and the Bay Area and Chicago

To best enjoy your gourmet star chef picnic amongst nature’s backdrop, remember to pack a few simple, seasonal and savory snacks in a vintage picnic basket from The Wine Bag. With basket in hand, you’ll experience a true getaway with some of these fuss free must-have nibbles. Add a touch of bubbly fun by popping open a bottle of champagne.

To take it up a gourmet notch, drop one of your fruity skewers into the bubbly:

Strawberries and apples from the local stand (Inline call out)
Sliced figs and prosciutto
Parmigiano-reggiano wedges
Mixed olives
Skewers of fresh cranberries or frozen grapes
Rosemary ciabetta loaf.

Bon Appetit!

Truffled Deviled Eggs

Ingredients

12 whole eggs, hard-boiled and split lengthwise. Whites and yolks separated.
1/2 cup mayonnaise
2 tablespoons chives, minced
1/4 teaspoon dry mustard
1/4 teaspoon truffle oil
1 black truffle, minced & peeled
salt & pepper to taste
1 tablespoon snipped chives

Preparation

Mix egg yolks with Mayo and chives and remaining ingredients, except egg whites! Mash with a fork until mixture is creamy. Fit a pastry bag with a star tip and fill bag with egg mixture. Pipe yolks into the egg whites (A plastic sandwich bag can be used with a corner cut off if no pastry bag is available.). Garnish with snipped chives. Cook Well. Makes 24 eggs.

Grilled Peppers and Zucchini Salad with Relish

Ingredients

2 Red Peppers, washed & brushed with olive oil
3 each zucchini, washed & brushed with olive oil
2 tablespoons olive oil
2 red onion, peeled and minced
1 tablespoon olive oil
1/4 cup sugar
1/4 cup water
1 tablespoon fresh mint, chopped
1/4 cup lemon vinaigrette (3 to 1 olive oil to lemon juice)
salt & pepper to taste

Preparation

Grill peppers (or roast in 400° oven) until skin is chared and blistered.

Gourmet the Easy Way Tip: Place peppers in a bowl and cover with foil to steam skins to help peel.

Remove skins. Peel and remove seeds and ribs. You should be left with only the roasted meat of the peppers.

Cut flesh into 3" X 1/3" strips. Cut zucchini on a straight bias angle, season with salt and pepper. Grill in two different positions to give proper grill marks, a crisscross effect. Repeat on flip side.

In a 10" pan, heat oil and sauté minced onions until translucent, approximately four minutes. Add sugar and water and season with salt & pepper.

Cook until onion mixture is almost dry. Allow to cool, add chopped mint. Mix peppers with relish and add lemon dressing. Adjust seasoning with salt & pepper.

Shingle grilled zucchini on platter and top with peppers. Cook well.

Grilled Brioche and Country Ham with Tarragon Mayonnaise

Ingredients

12 brioche slices, approximately 1/3" thick each
1/2 cup melted butter
2 cups gruyere cheese, grated
12 Virginia ham slices, 1/16" thick slices
1/3 cup mayonnaise
1 teaspoon whole grain mustard
1 teaspoon fresh tarragon, chopped
salt & pepper to taste

Preparation

Take brioche slices and form sandwiches with ham & cheese slices. Brush sandwiches with melted butter on both sides and grill (An electric grill, outdoor grill or cast iron grill pan can be used). Be sure to achieve a high enough heat to achieve grill marks and cheese to melt thoroughly. Remove from heat and allow sandwiches to rest. Combine mayo, mustard herbs and seasoning, mix to combine. Cut sandwiches into 1/4 and serve with Tarragon mayo on the side. Cook Well.

Double Chocolate Bourbon Cookies

Ingredients

4 ounces unsweetened chocolate
6 ounces chocolate chips
4 ozunces butter
1/2 cup flour
1/2 teaspoon baking powder
1/2 teaspoon salt
4 eggs
1 1/2 cups sugar
2 tablespoon bourbon
6 ounces chocolate chips

Preparation

Melt together first three ingredients. In mixing bowl combine sugar and eggs, mix until light. Add bourbon. Add flour, baking powder and salt, blend.

Add melted chocolate mixture.

Gourmet the Easy Way: Fold in remaining chocolate chips and let rest at least 15 minutes. This allows flavors to marry and set.
Scoop and bake 8-10 minutes at 375° oven.

Angel Food Cake with Peach Chutney

Ingredients

1/4 cup water
2 teaspoons vanilla
1 3/4 cups sugar
1 1/4 cups cake flour, sifted
1/4 teaspoon salt
2 cups egg whites
2 teaspoon cream of tartar

Combine water and vanilla. Combine 3/4 cup of the sugar, four and salt and set aside. In a mixing bowl beat the egg whites until frothy. Add tartar and beat to soft peaks. Gradually add remaining sugar and beat until stiff peaks. Sprinkle the flour over the whites and fold in carefully. Pour into tube pan. Bake at 325° for 40 minutes, top will crack. Invert pan and cool completely for 2 hours. Run a knife around pan to remove.

Peach Chutney:

Ingredients

3 – 4 peaches, ripe peeled and cut into 1/2" pieces
1/4 cup sugar
1 1/2 cups orange juice
2 teaspoons cinnamon
2 tablespoons cornstarch, diluted with water

In a pot put peaches, OJ, cinnamon and sugar. Cook for 10-15 minutes on low heat. Bring to a slow boil, add starch to thicken and cool.