In hot weather, a sunrise picnic
July is National Picnic Month, but in the Modesto region, the month’s high temperatures often can be uncomfortable for an afternoon outdoor repast.
Just consider our intro to the month with its 100-degree-plus highs.
So not appetizing.
Still, there’s no denying that a picnic outside is like apple pie and baseball this time of year, so it’s time to get creative with a high-heat avoidance alternative to traditional outdoor eating – one with its own built-in entertainment: a picnic with the sunrise.
Morning is the coolest part of the day and the rising sun offers nature’s own sky-size stage show to accompany your outdoor meal. Prep some simple breakfast foods the night before, wake up (really) early to finish them and brew some coffee, then find your best spot to view the eastward entertainment.
A picnic is simply a meal eaten outdoors, so staying home in your own backyard or balcony makes it even easier – and better still, everyone can stay in their jammies while enjoying.
And, no, you don’t have to get up with the sunrise to beat the heat; an al fresco breakfast later in the morning is just as lovely.
A continental spread as simple as bagels with cream cheese or butter and jams along with some fresh berries, fruits and melons provides a perfect picnic.
There also are plenty of make-ahead breakfasts to try, like frittatas and even French toast. Also light and delicious before a warm day: yogurt and fruit parfaits with granola.
Of course juice is a morning picnic requisite, but a yummy light-on-the-prosecco mimosa isn’t a bad way for adult picnickers to start the day, either – as long as you’re staying home.
We hit the archives for the following two make-ahead morning picnic meals:
Overnight French toast
Soak the bread overnight, leaving space between the slices for them to puff up, and bake it in the morning.
Recipe from “Let’s Get Together,” by DeeDee Stovel and Pam Wakefield (Storey Publishing, $14.95).
2 tablespoons butter
8 slices raisin bread, sliced 1-inch thick
4 eggs
4 egg whites
1 ½ cups milk
¼ cup sugar
½ teaspoon cinnamon
2 tablespoons maple syrup
1 teaspoon vanilla
½ teaspoon salt
Powdered sugar, for dusting
Butter shallow baking pan and arrange the bread in a single layer. Beat together the eggs, egg whites, milk, sugar, cinnamon, syrup, vanilla and salt in a large bowl. Pour mixture over bread. Turn slices to coat. Cover with plastic and refrigerate overnight. Preheat oven to 400 degrees. Bake the French toast for 20 minutes or until a tester inserted in the center comes out clean. Turn the bread and continue baking until golden, about 4 minutes longer. Transfer to a warm plate and sprinkle with powdered sugar.
Serves 8
Asparagus, new potato and fresh mozzarella frittata
The potato and vegetable mixture can be made ahead up to two days. Recipe from the Chicago Tribune.
8 small (1-inch diameter) new potatoes (12 ounces total), scrubbed clean, quartered
1 bunch (12 ounces) asparagus, tough ends trimmed
2 tablespoons olive oil
4 green onions, trimmed, chopped
1 tablespoon chopped fresh dill
10 large eggs
1/2 cup whole milk or half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground pepper
1 cup diced (4 ounces total) fresh mozzarella or brick cheese
Chopped fresh dill, for garnish
Heat oven to 325 degrees. Put potatoes into a large microwave-safe bowl. Add water to barely cover potatoes. Cover with a lid or plastic wrap vented at one corner. Microwave on high (100 percent power), stirring once, until nearly fork-tender, 4-5 minutes. Drain.
Meanwhile, cut asparagus into 1-inch lengths and set tips aside. Heat olive oil in a 12-inch ovenproof skillet over medium heat. Add asparagus stalks; cook until nearly fork-tender, about 3 minutes. Stir in asparagus tips and green onions; cook 1 minute. Remove from heat; stir in potatoes and dill. (Mixture can be made ahead up to two days; re-warm before continuing.)
Whisk together eggs, milk, salt and pepper in a medium bowl.
Place skillet with vegetables over medium heat. When hot, sprinkle cheese over vegetables. Reduce heat to low; gently pour egg mixture over vegetables. Cook until bottom is nearly set, about 3 minutes. Transfer to oven; cook until a knife inserted in center comes out clean, about 20 minutes. Can be served warm from the oven or chilled.
Serves 6
This story was originally published July 14, 2015 at 4:30 PM with the headline "In hot weather, a sunrise picnic."