Picnic for Two at the Concert
Plan a Romantic Evening with This Menu
There’s a lovely European tradition of serving champagne coolers to courting couples. A romantic picnic at a concert in the park is the perfect courting venue to serve this culinary opus. The lavender adds a slightly herbal lift to the lemonade and the champagne makes it sparkle. Surely the music will sound dolce after savoring the baby shrimp and spring pea salad dressed with a mild chili aioli. Furtive glances will begin as the music turns allegro and you bite into these small croissants filled with goat’s cheese, prosciutto, fresh California figs, and arugula. The grand finale will crescendo with chocolate hazelnut bars. After all, love and chocolate should be taken andante and work its way to appassionato.
This entire menu can be prepared before your date; the morning of, or evening before. Keep everything refrigerated until time to leave, then, pack it in a cooler bag, box or basket. Don’t forget the forks, wine glasses, bar towel, napkins, and a blanket.
Lavender Lemonade Coolers
Ingredients:
- 1 cup sugar
- 2 cups boiling water
- ¼ cup fresh lavender blossoms without stems
- ½ cup fresh squeezed lemon juice (about 5 lemons)
- 5 cups cold water
- 1 bottle of your favorite champagne, chilled
Method:
- Stir sugar to dissolve in boiling water. Add lavender blossoms and steep for several hours.
- Strain lavender syrup into a pitcher. Add lemon juice and cold water. Stir and chill thoroughly. Pour into a thermos.
- To serve: fill champagne glass half full with lavender lemonade, top up with champagne.
Shrimp and Pea Salad
Ingredients:
- 1 pkg (12 oz.) frozen sweet peas rinsed in warm water and drained
- 1 can (6 oz.) baby shrimp, drained
- 1 small chipotle pepper, diced
- 2 scallions, sliced thin
- 2 oz mild cheddar cheese, ½-inch cubes
- 1 Tbsp lemon juice
- ½ cup mayonnaise
- Sea salt and fresh ground pepper to taste
Method:
- Place all ingredients in a bowl and fold to combine.
- Pack in small sized bowls with tight fitting lids. (Tupperware or Rubbermaid)
- Chill thoroughly.
Filled Croissants
Ingredients:
- 6 small croissants, sliced in half horizontally
- 4 oz. goat’s cheese of your choice, creamed
- 6 thin slices prosciutto
- 3 fresh figs, sliced in half (or 6 dried Mission Figs, halved)
- 12 leaves arugula
Assembly:
- Spread creamed goat’s cheese on both cut sides of each croissant.
- Place one slice of prosciutto on the bottom of each croissant.
- Place ½ fresh fig on top of prosciutto on each croissant.
- Place 2 leaves of arugula on top of the fig on each croissant.
- Top all with remaining croissant tops.
- Wrap each croissant individually or place all 6 filled-croissants in a snap-top box.
- Chill thoroughly
Chocolate Hazelnut Bars
Ingredients:
- 1 ½ cup graham cracker crumbs
- ½ cup melted butter
- 1 cup semi-sweet chocolate chips
- 1 cup flaked coconut
- 1 cup chopped hazelnuts
- 1 can (14 oz) sweetened condensed milk
Method:
- Preheat oven to 350° F.
- Line a 9x13 inch baking pan with parchment paper.
- Mix graham cracker crumbs with melted butter and pat into prepared baking pan.
- In a bowl, mix chocolate chips, coconut flakes, and hazelnuts.
- Spread mixture over graham cracker crust evenly. With a piece of parchment paper or plastic wrap on top, press down firmly on chocolate chip mixture. Remove paper.
- Pour sweetened condensed milk over the entire surface to cover completely.
- Bake for 25-30 minutes or until light brown and set.
- Remove from oven. Invert pan over a cake rack, remove parchment paper, invert again.
- When completely cooled cut into 3x2 inch bars. Store in an air-tight container at room temperature.
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