erfect icnic

by JESS FARLEY

Summer in Door County equals perfection! The natural beauty is right around every corner and in our backyards. We are blessed with some of the most beautiful landscapes and scenery in the nation – the perfect balance of land and water paired with that “summer breeze, makes me feel fine” (thank you, Seals and Crofts).

Like many of you, I love dining out all yearround, but summertime restaurant dining creates the most wonderful memories. Outside at night, with beautiful lighting, music and some of your favorite people at the table – it’s the best! Door County has many options for dining outside, and most capture an iconic scene in the background: a quaint village or one of the many water vistas that dot our special peninsula.

Al fresco dining is a fantastic opportunity for taking in all the beauty surrounding us in Door County, so pack up a picnic and head out on an adventure. There are so many wonderful places to see: state and county parks, Door County Land Trust and Nature Conservancy preserves, beaches, County League baseball games, outdoor music venues such as Fishstock and the Peg Egan Performing Arts Center – and the list goes on and on.

All you need is a blanket, a few utensils and a basket or cooler to carry all your supplies. Plan ahead, or head out into the wild on a whim! If you’re being spontaneous, you can choose from delicious, grab-and-go options in every community. They’re so good you could pass off the fare as homemade. Grab a bottle of wine (don’t forget the wine key) and violà: You have an instant picnic adventure!

For those days when you have time to plan ahead, I recommend pulling together a variety of light salads and finger foods, which are easy to share and fun to prepare. Below you’ll find a smattering of just that, with a touch of Door County flavor. Choose a chunk of smoked whitefish or salmon (available at local fishmongers’ shops), or mix up an easy-but-delicious Gorgonzola Door County cherry dip (recipe below).

Picnics are a great way to slow down and take in the scenery while enjoying some special time with folks you love. So get outside, make memories and remember not to forget the wine key.

Picnic Food at Your Fingertips

For smoked fish, I recommend picking up a nice piece of locally smoked salmon from your favorite fishmonger, such as Baileys Harbor Fish Company (Hickey Bros.) or Charlie’s Smokehouse in Gills Rock.

Pair the fish with crispy rye lefse crackers and locally produced cheese such as Renard’s leek and morel mushroom cheddar. Yum!

Ethereal paintings of Door County Landscapes by Master Artist Margaret Lockwood, also jewelry, mobiles, sculptures, ceramics, and gifts in an historic Sturgeon Bay building. In the Steel Bridge Creative District. Open May-October Thurs, Fri, Sat and always by appointment.

Margaret Lockwood Gallery

7 South 2nd Ave., Sturgeon Bay, WI 54235 • 920-493-3635 info@margaretlockwoodgallery • MargaretLockwoodGallery.com

Popelka Trenchard

FINE ART GALLERY & GLASS STUDIO

Celebrating 25 years making art in Door County

Mon-Sat 10-5 pm, Sun 11-3 | 64 S Second Avenue 920-743-7287 | www.popelkaglass.com

Michael Bauermeister

The Nature of Nature | July 7—September 5 35 S 3rd Ave, Sturgeon Bay, 920-818-0809 martinezstudio.com

Marinated Cucumber Dill Salad

Makes 2 servings

• 1 large or 2 small cucumbers, partially peeled and thinly sliced

• ¼ cup red onion, thinly sliced

• Handful of fresh dill, chopped

• ¼ cup Feta cheese, crumbled (optional)

• Salt and pepper to taste

Dressing

• 3 Tbsp olive oil

• 1 Tbsp apple-cider vinegar

• 1 tsp Dijon mustard

• 1 tsp maple syrup

Place all the salad ingredients in a bowl with a lid (I prefer Pyrex or any other glass bowl with a leak-proof, snap-on lid).

Whisk all the dressing ingredients together and pour over the salad. Allow to marinate for a minimum of one hour, but marinating overnight maximizes all the flavors. I put this together in a Pyrex container so that when I’m packing the picnic, I can literally grab it and go!

Cherry Gorgonzola Cheese Spread

• 1 8-oz block of cream cheese (at room temperature)

• 1 5-oz container of Gorgonzola crumbles

• ¼ cup dried Montmorency cherries

Using a mixer, mix the two cheeses until blended. Add the cherries and mix on low until they are blended into the cheese. Put the cheese spread in a lidded container for easy picnic packing.

Charcuterie for Two

Enjoy the fresh summer bounty with this fun picnic finger food. I like to include fresh and dried fruits such as apricots or cherries, pears, fi gs (fresh are the best, but hard to find), nuts and, of course, cheese.

I love cheese. There are so many lovely and delicious local options available – and plenty of places to sample them until you find one or two that make your heart sing.

Add freshly sliced vegetables, smoked fish or cured meats to round out the board. This is all about the assembly, so it will be different every time, depending on what’s available. Pair the delectable nibbles with the homemade crostini (recipe below) and your favorite jam or spread.

Crostini Toasts

Preheat oven to 325 F.

• 1 baguette, thinly sliced

• Olive oil

• Kosher salt

Place all the baguette slices on a parchment- or Silpat-lined baking sheet. Drizzle olive oil over each slice of baguette, and sprinkle with a little salt. Bake for 10-15 minutes, flipping halfway through the bake time. Allow to cool before you bag them for your picnic.

Sweet and Hot Peach, Mozzarella and Basil Sandwiches

• Crusty baguette, sliced in half, then in six-inch lengths

• Jalapeño-infused honey (recipe below)

• Fresh basil leaves, whole and shredded

• Fresh mozzarella, sliced thinly

• Prosciutto, sliced thinly

• Fresh peaches, sliced thinly

• Kosher salt and freshly ground pepper to taste

I like to prepare these open-faced, Scandinavian smørrebrød style. Place a slice of baguette on a plate or cutting board. Drizzle a bit of the jalapeño-infused honey (see below) on the bread. Layer the whole-leaf basil, mozzarella, prosciutto and peaches; then sprinkle with the shredded basil. Finish by drizzling a bit more of the honey over the top and sprinkling a little kosher salt and freshly ground pepper to taste.

I wrap my sandwiches in wax paper or take all the ingredients along and assemble them at the picnic spot.

Jalapeño-Infused Honey

• 1-2 jalapeño peppers, sliced

• ½ cup of honey

Place the sliced peppers in a pint jar. Cover with honey and place in the refrigerator for a minimum of 24 hours to allow the flavors to meld. This is an easy, delicious addition to summery fresh sandwiches or salads.