In most parts of our country, there's no glaring sun, no annoying bugs or mosquitoes, no burning heat or oppressive humidity. The cooler autumn air, however, demands warmer fare.
The centerpiece of this seasonal picnic is a homemade sausage-and-bean soup that can be made in a little more time, and with a lot more flavor, than it takes to assemble a bag full of ho-hum sandwiches.
Instead of starting with a hambone (which you won't have unless you've just eaten a baked ham) and dried beans (which require significant soaking and simmering time), I simply open cans of chicken broth and beans.
- Minced prosciutto instantly transforms commercial chicken broth into a ham-flavored soup base.
- Italian sausage reinforces the pork flavor and makes the soup substantial and satisfying.
- Mashing some of the canned beans thickens the soup and gives it the body of one that's been long simmered.
- Sauteed onions, carrots and celery add depth of flavor and ensure the soup's homemade feel.
Corn muffins are the perfect accompaniment, and this recipe yields a bread that's moist and savory and tastes distinctly of corn. Unlike many corn muffins, these stay moist, thanks to canned creamed corn. If there's no time to bake muffins, simply bring along French bread and let picnickers break pieces from the loaf.
Dessert is a substantial yet tender spice cake that's flavorful enough to serve unadorned. If making my gingerbread variation, consider bringing along a jar of lemon curd. Toss a few apples and a wedge of sharp cheddar into the basket, and you've got a simple, yet memorable picnic--at the stadium, the park or even in the living room in front of the fire.
Copyright 2004 USA Weekend and columnist Pam Anderson. All rights reserved.
What's this?