Great Picnic Recipes for Kids
There can't be a better dining experience that a good picnic in the mountains. Here are a few ideas if you have young kids along. I am currently developing recipes for an Eastern Sierra cookbook in which one chapter focuses on picnics. This picnic will showcase Chicken Pops, Carrot Flowers, and Strawberry BabyCakes. Chicken Pops are similar to Chicken Croquettes but are formed into a ball shape with a stick inserted to resemble a lollypop. You can use a mold as I found in my local Vons supermarket or roll the chicken mixture into a ball and insert a stick- freezing for an hour before cooking. They can be made the night before and refrigerated overnight.
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| Chicken Pops |
Chicken Pops
Makes 8 servings
1/2 boneless, skinless chicken breast (cooked)
1/4 cup slivered almonds (pureed in a mini prep or ground)
2 eggs (one for the Pop and one for the coating)
1/2 cup grated Parmesan cheese (divided)
1/2 teaspoon salt
1/4 cup whole milk
2 tablespoons unsalted butter
2 tablespoons oil
- Grind or puree in a food processor the cooked chicken.
- Puree or grind the almonds and stir into chicken.
- Add 1 egg and 1/4 cup grated Parmesan cheese to the chicken/almond mixture. Mix thoroughly in food processor.
- Form the ball shapes. If using the cake pop press, overfill the holes with the chicken mixture. Pack firmly Insert the sticks. Close the lid; trim excess. Save excess for the next batch. The press has 5 holes.
- Freeze the press with chicken for 45 minutes. Remove from freezer and let sit for 15 minutes before trying to remove from the mold. The next batch will yield 3 more balls.
- For the coating, dilute the egg with 1 tablespoon of water and whisk until combined. Roll each pop in egg and roll in Parmesan to coat.
- Combine butter and oil in a medium skillet and preheat until butter is melted and oil is hot. Cook pops, turning until all sides are golden brown. Drain on paper towel.
- Pops can be eaten warm or cold for a picnic.
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| Carrot Flowers |
Carrot Flowers are made from large carrots cut crosswise. The best flavor comes from cutting your own but they can be found pre-cut in the market. Put a dab of whipped cream cheese in the center and place 1 blueberry on top to form the flower.
Strawberry BabyCakes can be made a day ahead. If you make the Whipped Cream Rosettes, be sure to transport the BabyCakes in an ice chest. An altern
ate easy version would be to use canned frosting with pureed strawberries folded in.
Strawberry BabyCakes
1/2 cup unsalted butter
1/2 cup sugar
2 large eggs
1 teaspoon vanilla
1 1/2 cups all-purpose flour
2 teaspoons baking powder
Pinch of salt
1/2 cup whole milk
1 large box strawberries
Strawberry Whipped Cream (recipe follows)
Preheat oven to 350 degrees. Beat butter and sugar in a stand mixer until light and fluffy. Add the eggs, one at a time, mixing after each. Add flour, baking powder and salt alternately with milk and vanilla. Mix in the mashed strawberries and continue to beat until mixture in an even light pink. Small pieces of strawberries may be visible. Line a mini-cupcake pan with paper liners. Bake until firm to the touch, 15-20 minutes. Cool.
Strawberry Whipped Cream
1 cup whipping cream
2 teaspoons sugar
1 teaspoon vanilla
6 strawberries, pureed in food processor
Beat whipping cream in a medium bowl with an electric mixer until stiff. Add sugar, vanilla and strawberry puree. Continue to mix until color is mostly smooth. For a fancy look, pipe the Strawberry Whipped Cream through a pastry bag fitted with a rosette tip.
