Recipe for a Country Picnic

Is there anything lovelier than a sunshine-y afternoon spent picnicking on the grass? I think not, and today I’m over at coco+kelley with inspiration for just such a rendezvous in our Fantasy to Fête series…hop on over if you haven’t already checked out the inspiration & ideas! If you have, then welcome to CamilleStyles.com, & thanks for stopping by to check out the menu. We’re packing our {very chic} picnic basket with treats that are easy to eat and transport well. Bring along bambu plates for disposables with style…or if you choose pretty over practical, wrap up a set of mismatched vintage china. Follow the jump for all the yumminess…

Picnic Bread

• 1 round loaf
• 100 g fig paste
• 200 g soft cheddar, sliced
• 100 g pickled onions, sliced
• 100 g sweet marinated baby figs, halved
• 1 small handful green leaves

Using small sharp knife, cut a circle from the top of the loaf. Pull out as much bread as you can, leaving a 1″ border of bread inside the crust. Reserve the top and insides of the bread.

Add the fillings in layers. Start w/ fig paste, followed by cheese, pickled onions, baby figs and mixed leaves. Press in a layer of bread and repeat with fillings. Continue this process until the oaf is filled. Press the lid back on top and wrap tightly in plastic. Store in the fridge overnight to allow the flavors to combine. Cut into wedges & serve.

*recipe & image from Food Fashion Friends.

Almond Elderflower and Lime Travel Cakes

• 10 ounces almond paste, broken into 1-inch pieces (1 cup)
• 3 large eggs
• 2 1/2 tablespoons cornstarch
• Pinch of salt
• 4 1/2 tablespoons unsalted butter, melted and cooled
• 1 tablespoon St-Germain or other elderflower liqueur

for the icing:

• 2 cups confectioners’ sugar
• 2 1/2 tablespoons heavy cream
• 2 1/2 tablespoons St-Germain or other elderflower liqueur
• 1 1/2 teaspoons fresh lime juice
• 1/2 teaspoon finely grated lime zest, plus zest strips for decorating

Preheat the oven to 350° and spray 2 mini-muffin pans with vegetable oil spray. In a food processor, pulse the almond paste several times until broken into small pieces; don’t overprocess or the paste will become oily. Add the eggs and pulse until smooth. Add the cornstarch and salt and pulse until smooth. Add the butter and St-Germain and pulse until incorporated.

Scrape the batter into a small pitcher and pour it into the muffin cups, filling them about two-thirds full. Bake for about 22 minutes, until the cakes are golden, puffed and firm to the touch. Transfer the pans to a rack and cool for 20 minutes, then invert the cakes onto the rack to cool completely.

In a bowl, mix the confectioners’ sugar, cream, St-Germain and lime juice. Using a handheld mixer, beat at low speed until smooth. Beat in the 1/2 teaspoon of grated lime zest. Spoon the icing over the cakes, allowing it to drip down the sides. Garnish with lime zest before serving.

*recipe from Food & Wine