Picnic Recipes

Preparation for Crudites



Mis en Place for Cannellini Hummus

CANNELLINI  BEAN  HUMMUS

 
Ingredients

2 cans cannellini beans drained and rinsed

2 tablespoons olive oil + 1 tablespoon sesame oil

6 cloves garlic                 zest and juice from 1 large lemon

2-3 sprigs fresh rosemary      salt and pepper to taste

1)    Place beans, oils, garlic cloves, rosemary leaves, lemon zest and juice into food processor.

2)    With motor still running, slowly drizzle in oils

3)    Using rubber spatula, carefully scoop hummus into serving bowl and season to taste with salt and pepper

When ready to serve drizzle small amount of additional oil over top

 

 PANINI W/APRICOT-MUSTARD & ARUGULA

 Ingredients

 

8-10 slices sourdough bread                 ½ cup apricot jam

10-16 oz thinly sliced ham (I used veggie-chicken at the picnic)

2-3 tablespoons whole grain mustard

10-12 oz Brie cheese                            fresh arugula

·        Panini press                             unsalted butter

1)    Lightly butter one side of each slice of bread

2)    Layer as much or as little ham/chicken onto half of the bread slices – buttered side

3)    Arrange 2-3 slices of brie cheese on top of ham

4)    In small mixing bowl combine apricot jam and mustard – spoon about 2 spoonfuls of this mixture on top of cheese slices

5)    Add small handful of arugula to cheese and meat

6)    Top each half with remaining buttered bread – buttered side down

7)    Place one sandwich at a time in heated-greased Panini press until golden

MINIATURE  PEACH  TARTLETTS

Ingredients

1 commercial pie crust – thawed               1 can peach pie filling

1 tablespoon cinnamon                             ½ cup pecan bits

1 egg whisked-for brushing pastry           flour for rolling pie crust

 

1)    Roll out the pie crust on floured counter until ½ larger in size

2)    Using a 2 ½ -3” cutter, cut out 16 rounds

3)    In medium sized mixing bowl combine cinnamon and pie filling

4)    Spoon peach filling onto center of half pie crust rounds

5)    Using your forefinger, run a small amount of water around edge of each peach topped round – top with remaining rounds so you have 8 filled tartletts.

6)    Using the tips of a fork, crimp edges of each tartlett closed

7)    Brush lightly with whisked egg

8)    Bake in pre-heated oven 12-16 minutes, until golden brown

                                                          Serve w/vanilla anglaise

Vanilla Anglaise

4 egg yolks        ¼ cup super fine sugar    1 teaspoon vanilla extract

½ cup whole milk     ½ heavy cream

1)    In medium saucepot bring milk and cream to a simmer – do not allow to

boil

2)    Meanwhile whisk egg yolk and sugar together until eggs turn a pale yellow.

3)    Once milk/cream mixture is simmering and eggs are pale yellow, whisk in about 2 tablespoons of warmed milk/cream mixture into eggs – tempering them so when added to saucepot the eggs won’t curdle.

4)    Once eggs are tempered, using a wooden spoon, stir into saucepot of milk/cream, add vanilla extract

5)    Continue stirring until mixture thickens – it should coat the back of your spoon

6)    Allow to cool and refrigerate until ready to use