5 Picnic Recipes for the Summer

  |  June 25, 2015
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The first day of summer is upon us. This means a lot of time with friends and family outdoors. Among our favorite activities is holding weekend picnics in one of the many scenic Hudson Valley locations. From
Storm King Art Center to Minnewaska State Park, the possibilities are endless. We asked our friends at Huckle & Goose to offer 5 seasonal recipes fitting for a picnic.

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Huckle & Goose empowers ambitious home cooks everywhere looking to craft seasonal and brilliantly prepared food. They provided us with 5 recipes, including plum relish, Sangria and others that utilize local and seasonal ingredients. Download the recipe cards from Huckle & Goose by signing up for a free two week trial (no credit card) or subscribe to the annual plan with a special Hudson Woods offer of 40% off.
(Use code HUDSONWOODS).

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Poblano White Bean Hummus on Crisped Pita
serves 4

1 or 2 Poblano Peppers
1 Jalapeno Pepper
1 Large Yellow Onion
6 Garlic Cloves
Vegetable Oil, for cooking
2 Cans Cannellini Beans, drained and rinsed
Juice of 1 Lime
1/2 Cup Fresh Cilantro, with tender stems, plus extra leaves for garnish
1 Teaspoon sea salt
8 Pita Breads
Extra Virgin Olive Oil, for serving

1.Heat a large sauté pan, coated with oil, over medium-high heat. Roughly chop the peppers and onion. Sauté until onions are lightly caramelized and peppers are a bit blackened and blistered. Alternatively, you could roast or grill. Add in the minced garlic and sauté until fragrant, 30 seconds.

2.Transfer to a food processor with white beans, lime juice, cilantro, and salt. Let the food processor run for several minutes until hummus is smooth, then taste for salt.

3.This is optional, but you could place your pita bread or flatbread on a baking sheet, lightly brush with oil, and heat in a 400° F oven for 5-7 minutes.

4. Either transfer hummus and pita to separate serving bowls or serve each pita topped with the hummus. Garnish with cilantro and drizzled olive oil.

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Tomato Gazpacho

serves 4
Note: If you don’t have a really good blender (Vitamix or Blendtec) you can strain the soup through a sieve. Or if you really have extra time on your hands peel the tomatoes before by making an X on the bottom and dropping them in boiling water for 20 seconds. The peel comes off easily.

2 Slices Day-Old Bread, cubed (about 1 cup total)
1 Cup Water, divided
1 Pound Tomatoes
1 Small Red Onion, cut into chunks
1 English Cucumber, peeled and cut into large chunks
1 Red Bell Pepper, cut into large chunks
1/2 Jalapeno pepper, seeds removed and chopped
3 Garlic Cloves
1 1/2 Tablespoons Sherry Vinegar
1/4 Cup Fresh Basil
1/3 Cup Extra Virgin Olive Oil, use the good stuff here
Sea Salt, to taste

1. In a small bowl soak the bread in 1/2 cup of the water for 5 minutes. Squeeze the liquid out and set bread aside.

2. Put all the ingredients except the water in a blender. Purée until smooth, slowly adding water until you reach the consistency you want (up to a full cup). Season with salt and pepper to taste.

3.Refrigerate for 30 minutes and enjoy cold or at room temperature. Garnish with more basil and a few drizzles of olive oil.

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Mortadella Tartine with Summer Savory and Kohlrabi
serves 4

Note: A mandolin makes preparing the kohlrabi and onions super fast, but a sharp knife and some patience work too.

2 Tablespoons Lemon Juice
2 Teaspoons Dijon Mustard
10 sprigs Fresh Summer Savory (optional)
6 Tablespoons Extra Virgin Olive Oil
Sea Salt and Black Pepper, to taste
1 Small Spring Onion
1 Large Kohlrabi
1 Loaf Crusty Bread
1 Garlic Clove
8 Slices Mortadella

1. To make the dressing, whisk the lemon juice, mustard, and summer savory together, adding olive oil gradually while whisking. Add two pinches of salt and a couple grinds of pepper. Taste and add more if needed. Set aside.

2. Thinly slice the onion and place into a medium bowl. Slice the kohlrabi into matchsticks, mix with the onions, then toss with the vinaigrette.

3. Slice the bread (and toast if desired), rub with the sliced garlic clove, top with mortadella and the kohlrabi matchsticks, and serve.

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Plum Jalapeño Relish
serves 4

Note: You can dice the ingredients as fine or coarse as you’d like. We like ours more chunky, but we won’t stop you from getting your knife skills on if you prefer it more minced.

1 Pound Plums, pitted and diced
1 Small Red Onion, finely diced
Juice and zest of 1 Lime
1 Jalapeño Pepper (or two if you like extra heat), seeded and chopped
1/4 Cup Chopped Fresh Cilantro
3 Tablespoons Extra Virgin Olive Oil
Sea salt and Black Pepper, to taste

1. Mix all ingredients in a bowl. Taste for salt and pepper. Refrigerate for about 30 minutes.

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Stone Fruit Sangria
serves 6

Make this early in the morning to serve in the evening, or better yet the night before to let the flavors marry even more.

1 Very Ripe Peach, thinly sliced
1 Very Ripe Nectarine, thinly sliced
2 Apricots, thinly sliced
3 Plums, thinly sliced
1 Cup Fresh Basil, Fresh Mint, or Lemon Verbena
1 Bottle White Wine (Riesling or Pinot Grigio)
1 Cup St. Germain
Peach Flavored Sparkling Water, optional

1. Place sliced fruit and basil in a pitcher. Gently mash the fruit and basil to release their juices.

2. Pour the wine and St. Germain over the fruit and give a good stir. Refrigerate at least 6 hours. When ready to serve, pour sangria in glasses and top off with sparkling water if desired.

About Hudson Woods

The team behind Hudson Woods is the Manhattan firm Lang Architecture, dedicated to elevating experience in daily life, pushing the boundaries of the built environment and empowering sustainable living. And while we take that mission quite seriously, we’ve also had an amazing time being immersed the Hudson Valley, looking for excellent design and craftsmanship, engaging a community of exceptional tradesmen, makers, artisans and growers. The project has made us devotees of the region and propagandists for all that it has to offer.

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