By: MEGAN CHARTRAND-ROBICHAUD
From: BLOG LE REFUGE
As I mentioned in many articles, summer 2020 has definitely been the summer of picnics. But, every time I go out for a picnic I find so much trash everywhere. It's crazy to think how much waste we create because we do picnic with take out food or with the use of disposable containers and bags. That is why I am so happy to partner up with Pōedik for this sustainable picnic! This boutique offers plenty of boho, beautiful, sustainable products including picnic essentials I used to create this end of summer inspired picnic.
In this picture as well as later pictures in the article, you will see the following products from Pōedik featured:
The Lack of Color Bloom Raffia Hat
3 Layer Stainless Steel Container
2 Layer Stainless Steel Container
Honestly these Stainless Containers are the best ever! They can be carried so easily, stay warm or cold depending on what is in it and are just perfect for any outdoor meal experience.
The idea behind this picnic is really to create a brunch menu perfect to enjoy during the last moments of summer into fall. Make sure to keep reading to discover the different recipes that were created for this picnic!
1. WATERMELON SALAD
- 1/4 of a watermelon
- 1 tbsp of lime juice
- 10 mint leaves
- 3 tbsp of ricotta cheese
- Pepper to taste
- Cut the watermelon into small squares and the mint into small strips
- In a bowl mix together the watermelon, lime juice & min strips.
- Place the salad in your serving container and add ricotta, pepper to taste and 1/2 mint leaves to garnish.
2. CHOCOLATE MONKEY BREAD
- 6 grams of active dry yeast
- 35 ml of lukewarm water at 100F
- 50 ml of non salted butter
- 180 ml of 2% milk
- 35 grams of sugar
- 1 egg
- 3 cups of unbleached all purpose flour
- 1/4 tsp of salt
- 1/2 cup of melted non salted butter
- 3/4 cup of sugar
- 1/2 cup of brown sugar
- 1/4 cup of Valrhona cocoa powder
- 1 tsp of cinnamon
- 1 tsp of pure vanilla extract
- Mix together the active yeast & water in a small cup and let activate for 5 minutes
- In a pan, mix together the milk & butter until the butter is melted and milk is lukewarm.
- In a stand mixer equipped with the kneading hook, add the milk mixture & sugar and mix until combined. Add the egg and mix until combined. Finally, add the yeast water, salt and 1/3 of the flour and mix. Keep adding the flour gradually until everything is combined.
- Let the stand mixer knead the dough for 5 minutes at medium speed.
- Place the dough in an oiled mixing bowl, cover with a damp towel, place in the oven (which only has the light on) and let rest for 1h.
- Take the dough out of the oven and separate in two equal parts. Each half should make about 10-12 small balls which are formed using your hands
- In one small bowl place the butter & vanilla extract, and in another add all the other garnish ingredients.
- Take each ball and roll them first in the butter mixture and then in the sugar mixture. Place half in one 8" bread mold and the other half in the other 8" bread mold.
- Place a damp towel on each mold and place in the oven (which only has the light on) for another 45 minutes.
- Remove the damp towel(s), and bake at 350F for 40-45 minutes.
- Once you take them out of the oven demold them immediately.
3. ROASTED CARROTS W/ ALMONDS & PISTACHIOS
- 1/2 cup of almonds
- 1/2 cup of pistachios
- 1/2 cup of white sesame seeds
- 2 tbsp of coriander seeds
- 1 1/2 tsp of black peppercorn
- 1 1/2 tsp of fennel seeds
- 1 tbsp of fleur de sel
- 300 grams of colorful nantes carrots
- 2 tbsp of leeks
- 1/4 cup of pesto
- 1 tbsp of lemon juice
- 1 tsp of maple syrup
- Blanch the carrots for 3-4 minutes in boiling water.
- For the dukkah place the almonds, pistachios, sesame, coriander & peppercorn in a pan over medium-low heat and roast 3-4 minutes until the nuts are roasted. Let cool. Place in a mixer and reduce until a powder texture is obtained. (It can be conserved for 3-4 weeks in a closed container).
- Place the whole carrots and chopped leeks on a grill and charred on high heat.
- In a bowl, mix together the pesto, lemon juice and maple syrup.
- In your serving container place the pesto in the bottom, the carrots and leeks on top and sprinkle 1-2 tbsp of dukkah on top to taste.
Serve with a Strawberry Lemonade as well as some seasonal fruits and cheese.