For God so loved the world that he gave his one and only Son,that whoever believes in him shall not perish but have eternal live. John 3:16 (NIV)

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 spring pea and bacon 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, black olive-fig tapenade, 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 the evening before. Keep everything refrigerated until time to leave, then, pack it in an insulated bag, box or basket. Don't forget the forks, champagne flutes, bar towel, napkins, and a blanket.

Lavender Lemonade Coolers

Ingredients:
" 1 cup sugar
" 2 cups boiling water
" 1/4 cup fresh lavender blossoms without stems
" 1/2 cup fresh squeezed lemon juice (about 5 lemons)
" 5 cups cold water
" 1 bottle of your favorite champagne, chilled

Method:
1. Stir sugar to dissolve in boiling water. Add lavender blossoms and steep for several hours.

2. Strain lavender syrup into a pitcher. Add lemon juice and cold water. Stir and chill thoroughly. Pour into a thermos.

3. To serve: fill champagne glass half full with lavender lemonade, top up with champagne.

Spring Pea Salad with Chili Aioli

Ingredients:
" 1 pkg. (12 oz.) frozen sweet peas rinsed in warm water and drained
" 6 strips bacon, fried crisp and crumbled
" 2 scallions, sliced thin
" 2 oz mild cheddar cheese, 1/2-inch cubes
" 1/2 cup chili aioli (recipe below)
" Sea salt and fresh ground pepper to taste

Method:
1. Place all ingredients in a bowl and fold to combine.

2. Pack in small sized bowls with tight fitting lids. (Tupperware or Rubbermaid)

3. Chill thoroughly.

Chili Aioli

Ingredients:
" 1 large egg
" 1/2 tsp Dijon mustard
" 2 tsp lemon juice
" 2 garlic cloves
" 1 small chipotle chili, roughly chopped
" 1/2 cup salad oil (or light vegetable oil)
" Sea salt and fresh ground black pepper to taste

Method:
1. Place egg, mustard, lemon juice, garlic, and chili in a food processor or blender. Pulse until the garlic and chili are minced.

2. With processor running, slowly add salad oil.

3. Add salt and pepper to taste.

Filled Croissants

Ingredients:
" 6 small croissants, sliced in half horizontally
" 4 oz. goat's cheese of your choice, creamed
" 6 Tbsp Black Olive Fig Tapenade (recipe below)
" 12 leaves arugula

Assembly:
1. Spread creamed goat's cheese on both cut sides of each croissant.

2. Spread 1 Tbsp Black Olive Fig Tapenade on the bottom of each croissant.

3. Place 2 leaves of arugula on top of the tapenade on each croissant.

4. Top all with remaining croissant tops.

5. Wrap each croissant individually or place all 6 filled-croissants in a snap-top box.

6. Chill thoroughly

Black Olive Fig Tapenade

Ingredients:
" 1/2 cup dried figs stewed in 3/4 cup water
" 1 cup black olives, pitted (Greek or Spanish olives are best)
" 4 tsp lemon juice
" 2 tsp whole-grain mustard
" 1 small garlic clove
" 2 tsp capers
" 1 tsp fresh rosemary (or 1/4 tsp dried)
" 1/2 cup olive oil
" Sea salt and fresh ground black pepper to taste

Method:
1. Place all ingredients in a food processor and whirl until texture is just short of being smooth... scrape bowl to ensure all ingredients are well incorporated.

2. Taste and adjust seasoning if necessary.

Chocolate Hazelnut Bars

Ingredients:
" 1 1/2 cups graham cracker crumbs
" 1/2 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:
1. Preheat oven to 350° F.

2. Line a 9x13 inch baking pan with parchment paper

3. Mix graham cracker crumbs with melted butter and pat into prepared baking pan.

4. In a bowl, mix chocolate chips, coconut flakes, and hazelnuts.

5. 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.

6. Pour sweetened condensed milk over the entire surface to cover completely.

7. Bake for 25-30 minutes or until golden brown and set.

8. Remove from oven. Invert pan over a cake rack, remove parchment paper, and turn right-side-up.

9. When completely cooled cut into 3x2 inch bars. Store in an air-tight container at room temperature.

Find other recipes by JoAnn Jagroop at http://thisdamecooks.wordpress.com

Article Source: EzineArticles.com

Web recipes-on-the-net.com

2 Great Cold Picnic Food Recipes by Akilah Moore
3 Great Summertime Cole Slaw Recipes by Shelly Hill
10 Safety Tips for Planning a Picnic Date by Don Diebel
Another Great Picnic Menu by Brenda Collett
A Quick Dinner Recipe Perfect For Home Or Picnic by Diane Watkins
Barbecue Picnic Recipes by Ed Stein
Easy Picnic Recipes You Need to Try by Roy Maloney
French Picnic Tart Recipe by Kim Steele
Gourmet Picnics by Lauren McNeal
How to Prepare a Perfect Romantic Picnic by Lauren McNeal
Let's Eat Outside – Great Kid-Friendly Picnic Ideas by Susanne Myers
Meat and Vegetable Combinations For Grilling and Picnics by Lisa Moses
Old Fashion Recipes For a Great Picnic Including Honey Fried Chicken by Linda Carol Wilson
Old Fashion Recipes Perfect For Picnics and Potlucks by Linda Carol Wilson
Pick at Picnic - Food Handling Tips by Benedict Yossarian
Picnic at the Beach - Easy Dinner Recipes and Dinner Ideas For Family Fun by Julie Languille
Picnic Food Ideas by Joseph Devine
Picnic For Two at the Concert - Rachmaninov by JoAnn Jagroop
Picnic For Two at the Concert - Vivaldi by JoAnn Jagroop
Picnic Ideas - Pack a Picnic From Your Pantry by Peggy Hurd
Picnic Menu and Recipes Suitable For Diabetics by Linda Carol Wilson
Picnics and Backyard Barbeque - Plan a Healthy Deck Party by Rosanne Rust
Picnics Made Easy by Christine Steendahl
Planning a Picnic? Here's a Complete Menu Just For You by Alan Kassirer
Popular Picnic Recipes by Lauren McNeal
Thinking Outside of the Bun - Unique Picnic Menu Ideas For Family and Company Picnics by Jamie Rose Erickson

< Back to Picnic Recipes