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Gourmet Picnic: Hummus, Brandied Gorgonzola, Balsamic Cheese & Cinnamon Pecans

© Ann Silberman

Whether planning a romantic picnic for two or going on a family outing, it is possible to have a gourmet picnic with only a little planning and preparation. Here are some ideas for some picnic treats.

Hummus Dip

1. Drain a 15 oz can of garbanzo beans (chickpeas), reserving liquid. Place in a blender along with ¼ cup tahini (sesame seed paste) or ¼ cup toasted sesame seeds, and add 2 tablespoons olive oil.
2. Add 3 tablespoons lemon juice, 1 large clove garlic, ¼ cup reserved garbanzo liquid, ¼ teaspoon ground cumin, and ¼ teaspoon cayenne.
3. Whirl until mixture is smooth and the consistency of heavy batter, adding more garbanzo liquid if needed. Season to taste with salt and pepper and garnish with chopped parsley.

Brandied Gorgonzola Spread with Apple, Asparagus, and Celery

1. In food processor, place 3 oz gorgonzola cheese, 2 tablespoons butter, a 3 oz package of cream cheese, and 2 tablespoons of brandy. Beat until smooth.
2. Cut apples into slices, coating with lemon juice to keep fresh.
3. Blanch asparagus 5 minutes in boiling water, rinse under cold immediately and refrigerate. Slice celery stalks and chill.

Balsamic Onion and Cheese Picks

1. Preheat oven to 375 degrees F.
2. Blanch 1 ½ lbs pearl onions in boiling, salted water for 30 seconds; drain. Slice off the root end and "peel" the onions by pressing them slightly between your fingers; the inner part will slip out of the papery skin.
3. Whisk together 1/3 cup olive oil, 1/4 cup balsamic vinegar, salt, and pepper.
4. Put onions in a roasting pan. Pour oil/vinegar mixture over onions, and toss to coat.
5. Bake until tender (about 25 minutes). Remove from oven and let cool in pan.
6. To serve, place 2 onions and 1 fontina cheese cube on 1/3 inch cocktail skewer.

Cinnamon Pecans

1. Preheat oven to 325 F.
2. Combine ½ cup sugar, 2 tablespoons cinnamon and ½ salt in small bowl.
3. Whisk 1 egg white in large bowl until frothy. Add 4 cups pecan halves to egg white and toss to coat. Add sugar mixture and toss thoroughly.
4. Spread pecans in a single layer on heavy large cookie sheets. Bake until toasted and crisp, about 20 minutes.
5. Using spatula, immediately loosen pecans from cookie sheets. Cool. (Can be prepared 2 weeks ahead.)

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