My whirlwind tour of unusual? lesser known? annoyingly esoteric? picnicking spots for the Style Weekly Summer Guide 2006 lead me to the conclusion that by far the best and most unappreciated outdoor spot in Richmond is Hollywood Cemetery. A massive 19th century funereal idyll constructed along hills and winding magnolia-lined paths, Hollywood is nothing like the barren, ruler-sharp series of plots that comprise the modern cemeteries you see flashing by on the side of the road as you drive along. Those places are so depressing, you feel compelled to find an empty plot and lie down in the blazing sunshine just to get it all over with. Only the Victorians could have dreamed up such a fabulously morbid theme park to commemorate the gone but never forgotten.
Above is a picture of my favorite spot, just across from Presidents Monroe and Tyler.
There are lots of other great spots, so the best thing to do is pack up your picnic basket, park in a shady spot and start exploring. For a fancy picnic, Nancy Silverton's Sandwich Book (of La Brea Bakery fame) can be inspiring, although I'm not sure if I'll be creaming and stewing spinach and leeks anytime soon for my ham sandwiches. She does have some interesting suggestions for preparing Italian-style tea sandwiches; fortunately, the assembly process is the most important part so you just need a few good ingredients to create these impressive interpretations of lowly lunch fare (it's all in the presentation, baby).
Nancy Silverton's Roasted Red Pepper, Goat Cheese, and Basil Sandwiches (for dining with the dearly departed)
Note: The original recipe makes 33 little sandwiches; I halve it and slice them a bit more generously to end up with 7-9 smallish sandwiches I eat over the next couple of days.
Vinaigrette
1 shallot, minced
1/4 c. balsamic
3/4 c. olive oil
1 1/2 t. finely chopped rosemary
1/4 t. coarse salt
1/2 t. freshly ground black pepper
Goat cheese mixture
1 c. goat cheese
2 Tb. heavy cream
2 Tb. walnut oil (or olive oil)
1/2 t. coarse salt
3-4 red peppers, seeded, cored, roasted, and then skin removed
12 large basil leaves (or more)
1 sandwich-sized loaf of whole wheat bread, preferably with nuts (you may need to buy two artisan loaves and experiment with the slicing--sorry! Toast the extra and eat with lots of butter).
Whisk together vinaigrette ingredients and add red peppers. Marinate overnight or at least an hour or so.
In another bowl, combine the goat cheese mixture ingredients and cover with plastic wrap. Chill for an hour. When it's firm, roll the goat cheese into 7-9 little logs (Nancy says they should be 4-5 inches long and 1/2 wide), that will fit on your bread. Store in the freezer.
Cut the crusts off the bread and then cut the loaf horizontally into three long slices, which you'll then cut in half vertically (so you'll have six slices total). Put the slices under a very lightly moistened tea towel to keep them from drying out.
Take a deep breath.
Cut each pepper into three triangles. Place a pepper slice on the counter; top with a basil leaf and then put a log of goat cheese from the freezer on top. Starting at the wide, bottom side of the pepper, roll it up into a cute little, savory cigar. Slice off one end to make it pretty.
Place the little roll on the left edge of one of the slices of bread, seam side down and its cut side facing the front edge of the bread. Keep making little pepper logs and putting them on the bread until it's filled up. You might need to spread a thin layer of goat cheese along the back edge of the bread slice if the pepper rolls don't reach, and you can use your pepper trimmings here--just make sure it's the same height as the front.
Place another slice of bread on top and stick the whole thing under that dampish towel. Repeat the process with the other slices of bread. You will probably have bread left over.
Cut each sandwich into halves or thirds--depending how small you want the finished product to be--in between the goat cheese rolls. Wrap tightly in plastic wrap and serve with fancy chips, olives, fruit salad, and a contraband bottle of rosé. Raising a glass to the spirit upon whose grave you sit is optional but recommended.
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