We’re going away this weekend with friends to Jemez Springs.
Our overnight accommodation has a living area but no kitchen, so our menu preparation involves make-ahead picnic things and crock-pot cuisine.
I am in charge of two picnic lunches, an appetizer and dessert.
I get very geeked when it comes to menu planning.
For the lunches, we’ll have a picnic buffet:
- Green Chile Apple Pate (from Santa Fe Hot and Spicy) served with crackers and wholegrain mustard
- Herbed Quinoa (from The Gourmet Cookbook)
- Gingered Noodle Salad with Mango and Cucumber (from The Gourmet Cookbook)
- Mustardy Beet Salad (from Jane Brody's Good Food Book)
- Greek Salad (from The Gourmet Cookbook)
- Trader Joe’s excellent Tuna in Red Panang Curry Sauce
- Mixed Salad Greens
For dessert, I’m making a kumquat compote (from Joy of Cooking), which will be served with Greek-style yogurt, dark chocolate and pistachios.
We’re also packing Cristalino NV Brut Cava and a Dom. La Garrigue 2004 Cotes du Rhone Cuvee Romaine.
Edith, my counterpart, is preparing her famous lamb tangine and will, no doubt, bring along some other goodies.
Must remember to pack cutlery, plates, bowls, cloth napkins, tablecloth, wine glasses, corkscrew, tea, milk, electric kettle, bathing suits, bathrobes.