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<< Previous   of   Next >>   ADVERTISEMENT   CONTACT THE HERALD Melanie Munk, Features Editor munk@heraldnet.com   Published: Wednesday, October 1, 2008 Packing for a hike? Spreads make for zesty sandwiches By Jan Roberts-Dominguez Special to The Herald It's October, and as I reminded you just a few weeks ago, our hiking days are numbered. Mindful of that, my husband and I carved out some time a while back to hit the trail, a big trek with a picnic tacked on at each end. Driving into the Cascades, through forests of grand old firs and sparkling alpine meadows, I could feel the tension melting away at the base of my neck. I inhaled the aroma of late summer -- a drier, more incense-laden fragrance than June's. Near the trail head, the huckleberry bushes had quit bearing fruit. But a few hundred feet higher, we were rewarded with varieties still offering sweet musky fruit to anyone willing to stoop and pluck. At last, the sights, smells and flavors I had hankered for all season were appearing. Jewel lakes. Jumbled cliffs. Mounds of volcanic rock. On top, we soaked in the vista stretching from the Three Sisters and Mount Jefferson all the way up to Mount Hood in the north. Before we knew it, the sun had pitched to within three fingers off the horizon, so we began our descent. Back at the trail head, Polish sausages pierced with a wire coat hanger and cooked over a bed of coals were savored along with an old-vine Zinfandel. Afraid of missing some unscheduled finale, we didn't leave until the deep-green forest became a dark silhouette against a glowing full moon. Because October offers great opportunities for hiking, weatherwise, here are a few of my favorite pack-along foods for the trail. Because this wonderful, zesty sandwich spread can survive just fine without refrigeration for several hours, it makes a perfect addition to your day pack. Just be sure that you store it in a leak-proof container or your pack -- and everything in it -- will be coated in olive oil and garlic. As with all these foods, be sure to eat within two hours of removing from your ice chest. MUFFULETA GARLIC-OLIVE SPREAD 1/2 cup coarsely chopped pimiento-stuffed olives 1/2 cup coarsely chopped pitted black olives 1/4 cup coarsely chopped red onion 1/4 cup coarsely chopped fresh Italian (flat-leaf) parsley 1/4 cup balsamic vinegar (or more to taste) 1 tablespoon minced garlic 2 teaspoons drained and rinsed capers 1/4 teaspoon dried oregano, crumbled 1/4 teaspoon each salt and freshly ground black pepper 1/3 cup extra virgin olive oil Place the olives, onion, parsley, vinegar, garlic, capers, oregano, salt and pepper in a food processor. Pulse the mixture until the ingredients are finely chopped. Add the olive oil and continue processing until the mixture is thoroughly chopped but not pureed. Adjust seasonings, adding additional vinegar if it needs a zing or additional olive oil if the mixture seems too sharp. It will keep in the refrigerator for at least one month. Because the olive oil solidifies at low temperatures, remove from the refrigerator at least 30 minutes before serving. Makes about 2 cups. SUN-DRIED TOMATO PESTO SPREAD 2 cups packed fresh basil leaves 5-6 cloves garlic, peeled 2 tablespoons chopped fresh parsley 1/4 cup pine nuts 1/2 cup freshly grated Parmesan cheese 1/2 cup olive oil 1/2 teaspoon salt (or to taste) Freshly ground black pepper 16 oil-packed dried tomatoes, drained 1/4 cup balsamic vinegar Combine basil, garlic and parsley in a blender and process until finely chopped. Add pine nuts and Parmesan and process just until blended. With the machine running, slowly add the olive oil and process until a smooth paste is formed. Add the dried tomatoes and vinegar and continue processing until the tomatoes have been chopped into tiny pieces (but are still visible). Scrape the mixture into a bowl and stir in salt and pepper to taste. Serve with crusty bread. Makes about 2 cups. SAN FRANCISCO SPREAD 1/4 pound salami, finely chopped to yield 1 cup 1 cup finely chopped green onions (use all the white portion, about 2/3 of the green) 24 ounces cream cheese, softened A food processor will chop the salami and green onion in no time. Just don't overprocess or you'll wind up with ground salami. Process the salami and green onions separately. Combine the finely chopped salami and finely chopped green onions in a medium bowl with the softened cream cheese. Stir well to evenly distribute the salami and onions. Scrape the mixture into a lightweight container and refrigerate. Serve with crusty bread. Makes about 2 cups. Delicious as an entree, of course, but my favorite use for this excellent concoction is as hiking or picnic fare. Or cross-country-skiing fare. Or tailgate fare. Your food processor makes preparation a snap -- and it can be done days in advance. TURKEY AND PORK TERRINE 1 large yellow onion, coarsely chopped 3 tablespoons chopped fresh parsley 2 eggs 2 tablespoons milk 2 tablespoons sherry or brandy (or milk) 1 tablespoon Worcestershire sauce 1 clove garlic, coarsely chopped 2 teaspoons salt 1/4 teaspoon freshly ground black pepper 2 cups fresh bread crumbs 1 pound ground turkey breast 1 pound ground pork Place the onion, parsley, eggs, milk, brandy or sherry (or milk), Worcestershire sauce, garlic, salt, and pepper in a food processor and blend for about 10 seconds, stopping once to scrape down the sides of the container. Add the bread crumbs and continue to puree until the mixture is very smooth. Transfer this mixture to a bowl and combine with the ground turkey breast and ground pork. Pat the mixture into a 9-by-5-inch loaf pan. Cover the pan with foil, then place the pan on a baking sheet to catch any drips during baking. Bake in a 350-degree oven for about 11/2 hours or until the juices run clear. Remove the pan from the oven and let stand for at least 15 minutes before slicing. For outdoor fare, the terrine should be chilled, which improves the flavor and firms up the texture for slicing into thin cuts. For picnic sandwiches: Serve with a bold-and-spicy whole-grained mustard, garlic dill pickle and sliced tomatoes in a whole-wheat pocket bread or between slices of good sourdough or whole-grained bread slathered with mayonnaise. Makes 6 to 8 servings. Jan Roberts-Dominguez is a Corvallis, Ore., food writer, cookbook author and artist. Readers can contact her at www.janrd.com. READER COMMENTS Be the first to comment. 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