We hope you have time to sit back and relax this weekend…and maybe catch up on a little reading. Below you’ll find the fabulous recipes from the indoor garden party we featured in our Food + Entertaining section in the latest issue of Peachy. We hope you have a wonderful Mother’s Day!
Despite careful planning for a beautiful, outdoor seated dinner complete with farm tables, lights and candles, you just can’t mess with Mother Nature! Instead of canceling the party, we cleared out the living room and moved inside. It was the perfect “indoor-outdoor” party, with a setting that sparked great conversation. Plus we all stayed dry!
These are wonderful recipes that can be made ahead and warmed at the last minute, leaving you free to mingle and enjoy your guests.
The dinner was in honor of The McColl Center for Art + Innovation’s National Board. The McColl Center is a nationally acclaimed contemporary art center dedicated to connecting art and artists with the community. The center houses nine artist studios and over 5,000 square feel of gallery space.
[schema type=”recipe” name=”Cucumber Cups” image=”http://peachythemagazine.com/peachy/wp-content/uploads/2015/05/Peachy_May_Issue-70-e1431189987833.jpg” yield=”15-20 pieces” ingrt_1=”2 English cucumbers (one will be sliced for the cups and one will be diced for the filling)” ingrt_2=”1 block feta cheese” ingrt_3=”1 bunch mint” ingrt_4=”Zest of one lemon” ingrt_5=”Lemon juice” instructions=”Cut first cucumber into rounds of about ¾ to 1-inch thickness (use a fluted cookie cutter just smaller than the diameter of the cucumber after you cut into rounds to make the edges pretty). Take a small melon baller and scoop out some of the seeds, leaving a shallow indentation without going all the way through. Dice the second cucumber and mix with crumbled feta, lemon zest, chopped mint and a squeeze of lemon juice. Add salt and white pepper to taste.” ]
OTHER GREAT IDEAS FOR USING THE CUCUMBER CUPS:
• Flavored goat cheese with herbs or lemon zest: whip goat cheese with heavy cream and
use a pastry bag to pipe into cups.
• Olives, feta and sundried tomatoes with fresh oregano: chop ingredients and combine.
• Smoked salmon and dill: chop ingredients and mix together.
[schema type=”recipe” name=”Asparagus Salad” image=”http://peachythemagazine.com/peachy/wp-content/uploads/2015/05/Peachy_May_Issue-43-e1431190279475.jpg” ingrt_1=”1 bunch asparagus” ingrt_2=”1 fennel bulb (reserve frond for decoration)” ingrt_3=”1 orange, peeled and cut into segments” ingrt_4=”1 tablespoon Dijon mustard” ingrt_5=”Juice of one orange” ingrt_6=”Zest of one orange” ingrt_7=”2 tablespoons white wine vinegar” ingrt_8=”Salt and pepper to taste” ingrt_9=”1/2 cup vegetable oil” ingrt_10=”1/4 cup olive oil” instructions=”Blanch asparagus and immediately place in ice water to stop cooking. Cut the fennel bulb in half, take out the root core and thinly slice (with mandolin if possible) using only the base section of the fennel. Pick some of the frond to use for garnish. To prepare vinaigrette: Place mustard and vinegar in a bowl. Add zest and citrus juice. Season with salt and pepper. Whisk together to combine. Slowly drizzle in vegetable oil, whisking to keep it emulsified, and finish with olive oil. Taste and adjust seasoning as desired. Add a teaspoon of water if necessary to thin. To assemble salad: Place asparagus on plate and arrange a few segments of the orange, fennel and fronds on top. Drizzle with vinaigrette.” ]
[schema type=”recipe” name=”Pan-Seared Steelhead Trout with Quinoa and Tomato Caper Vinaigrette” image=”http://peachythemagazine.com/peachy/wp-content/uploads/2015/05/Peachy_May_Issue-281-e1431190302319.jpg” description=”Tip: After you sear the fish, you can place it on a baking sheet and refrigerate until ready to finish and serve. Remove from fridge and cook in a 350 degree oven for an additional 8 to 10 minutes. ” ingrt_1=”6 6-ounce pieces of trout (can substitute salmon)” ingrt_2=”Olive oil” ingrt_3=”Salt and pepper, to taste” instructions=”Pat fish dry. Season with salt and pepper. Heat a large skillet over medium high heat. Add enough olive oil to coat the bottom of the pan. Gently lay the filets, flesh side down, and cook 3 to 4 minutes until golden. Turn the fish and continue to cook 3 to 4 more minutes. Remove the fish to a baking sheet. Place the seared fish in a 350° oven for an additional 8 to 10 minutes until medium.” ]
[schema type=”recipe” name=”Quinoa” ingrt_1=”2 cups quinoa (white, red or combo)” ingrt_2=”4 cups water” ingrt_3=”Pinch of salt” ingrt_4=” ¼ cup celery, finely diced” ingrt_5=”¼ cup onion, finely diced” ingrt_6=”2 teaspoons fresh thyme, chopped” ingrt_7=”Zest of 2 lemons” ingrt_8=”Olive oil” ingrt_9=”Salt and pepper” instructions=”Rinse the quinoa well and allow to drain. In a large saucepan, bring the water to a boil, season with salt and add quinoa. Return to a simmer, turn the heat down to medium/medium low, cover and cook 20 minutes or until all the water is absorbed. You can use a rice cooker. While the quinoa is cooking, heat a sauté pan over medium heat, add 2 tablespoons olive oil, celery and onion and cook for 3 to 4 minutes until the vegetables are tender but still crunchy. Stir the vegetables into the cooked quinoa along with the lemon zest and thyme. Taste and season with salt and pepper.” ]
[schema type=”recipe” name=”Tomato Caper Vinaigrette” ingrt_1=”2 tablespoons Dijon mustard” ingrt_2=”1 teaspoon lemon juice” ingrt_3=”2 tablespoons white wine vinegar” ingrt_4=”¼ cup olive oil” ingrt_5=”Vegetable oil” ingrt_6=”Salt and pepper” ingrt_7=”1 pint grape tomatoes, halved” ingrt_8=”1 shallot, finely diced” ingrt_9=”¼ cup capers, drained” ingrt_10=”1 cup olives, halved” ingrt_11=”¼ cup fresh parsley, chopped” instructions=”In a small bowl, whisk together the mustard, lemon juice and white wine vinegar. Season with salt and pepper. Slowly whisk in the olive oil, and then add vegetable oil until desired consistency. Taste and adjust seasoning. Fold in the remaining ingredients and hold at room temperature. TO ASSEMBLE: Place the quinoa in middle of each plate, then top with fish and tomato caper vinaigrette. Serve remaining vinaigrette on side.” ]
[schema type=”recipe” name=”STRAWBERRY SHORTCAKES: Macerated Strawberries” image=”http://peachythemagazine.com/peachy/wp-content/uploads/2015/05/Peachy_May_Issue-28-e1431190353651.jpg” description=”Quick Tip: If you are running short on time, slice berries and place in bowl. Sprinkle with sugar and stir until they become juicy. ” yield=”12 shortcakes” ingrt_1=”1 pint strawberries, sliced” ingrt_2=”2 tablespoons sugar” instructions=”Slice berries and mix in sugar. Let stand at room temperature until juices are released, at least 30 minutes. Berries will keep in refrigerator, covered, up to one day.” ]
[schema type=”recipe” name=”STRAWBERRY SHORTCAKES: Strawberry Coulis” description=”Quick Tip: Strawberry coulis can also be prepared and frozen ahead of time.” ingrt_1=”1 pint strawberries, sliced” ingrt_2=”1 cup sugar” ingrt_3=”¼ cup water” ingrt_4=”Pinch of salt” instructions=”Place ingredients in a small saucepan, bring to a simmer and cook for 15 minutes; let cool. Place a fine strainer over a large bowl, and pour the coulis through. Using the back of a ladle, force the berries through the strainer, leaving the seeds behind. Or you can pulse the berries in a blender and strain. Chill.” ]
[schema type=”recipe” name=”STRAWBERRY SHORTCAKES: Rich Cream Scones” author=”Martha Stewart ” ingrt_1=”1 cup cake flour (not self-rising flour)” ingrt_2=”2 cups all-purpose flour, plus more for rolling and cutting” ingrt_3=”1/2 cup sugar, plus more for sprinkling” ingrt_4=”2 teaspoons baking powder” ingrt_5=”1/2 teaspoon baking soda” ingrt_6=”Salt” ingrt_7=”1 1/2 sticks cold unsalted butter, cut into small pieces” ingrt_8=”1 1/4 cups cold heavy cream, plus more for brushing” ingrt_9=”1/4 teaspoon pure vanilla extract” instructions=”Preheat oven to 375°. Sift together flours, sugar, baking powder, baking soda and ¾ teaspoon salt in a large bowl. Cut in butter with a pastry blender or rub in with your fingers. (The largest pieces should be the size of small peas.) With your fingertips, flatten butter pieces into small disks. Cover with plastic wrap, and refrigerate until butter is very firm, about 20 minutes. Combine cream and vanilla in a small bowl, and stir into flour mixture with a wooden spoon until almost absorbed and dough just comes together. Turn out dough onto a lightly floured work surface; roll out into an 8 x 10-inch rectangle. With a short side facing you, fold rectangle into thirds, as you would a letter. Rotate dough a quarter turn clockwise. Repeat rolling out, folding, and rotating dough 2 more times. With floured hands, pat out dough to a 1 ¼-inch thickness, and cut out as many rounds as possible with a floured 2 ¼-inch round biscuit cutter. Gather scraps, reroll once and cut out more rounds (you should have a total of 12). Place scones 2 inches apart on parchment-lined baking sheets. Brush tops with cream, and sprinkle with sugar. Bake until golden brown, 18 to 20 minutes, rotating sheets halfway through. Let cool on sheets. Serve warm or at room temperature. Scones will keep, wrapped in plastic, for one day. TO ASSEMBLE SHORTCAKES: Cut scones in half. Smear the plate with a small amount of coulis, place the bottom of the scone on the plate, top with whipping cream, then add macerated berries and the top of scone. Garnish with mint.” ]
Recipe from Martha Stewart
[schema type=”recipe” name=”Bourbon Cooler” author=”Carey Jones and John D. McCarthy, from Food and Wine” image=”http://peachythemagazine.com/peachy/wp-content/uploads/2015/05/Peachy_May_Issue-144-e1431190372910.jpg” description=” Since Lillet is made with citrus and slightly herbal, we wanted to find the best citrus and herbs to pair with it—which is how we devised this easy-to-drink bourbon cooler. It’s a good idea to double-strain this cocktail to get rid of any floating thyme bits, but if you skip this step we won’t tell the Cocktail Police. Just don’t leave out the thyme, in the drink itself or in the garnish—that’s what makes this cocktail so compelling.” ingrt_1=”1 ½ ounces Lillet” ingrt_2=”1 ½ ounces bourbon (we like Buffalo Trace)” ingrt_3=”1 ounce fresh lemon juice” ingrt_4=”Dash of Angostura bitters” ingrt_5=”¼ ounce simple syrup” ingrt_6=”Several sprigs fresh thyme” ingrt_7=”Soda water” instructions=”In a cocktail shaker with ice, combine first five ingredients. Toss a full thyme sprig in there, too. Shake hard, and double-strain (that is, through a fine mesh strainer) into a tall glass with fresh ice. Add an ounce or two of soda water to top it off, and garnish with a new thyme sprig.” ]
Recipe from Food and Wine
Tasting Notes from Bond Street Wines
Cordero di Montezemolo Langhe Arneis 2013
(Piedmont, Italy) $16
Bright straw color. An intense bouquet of peach and acacia flowers, chamomile, melon and yellow flowers. Inviting and fresh with a slightly bitter finish. Splendid accompaniment for antipasti and springtime first courses including omelettes with wild herbs, savory pies, vegetable soups and freshwater seafood. Excellent as an aperitif.
Le Dolci Colline Prosecco Brut NV
(Veneto, Italy) $14
Pale straw yellow with a bouquet of citrus and green apple. The flavor is delicate and lively on the palate with vivid acidity and a clean finish with gentle effervescence. Ideal as an aperitif or a Bellini ingredient, but also pairs well with fish, white meat and grilled vegetables.
Centonze Frappato 2013
(Sicily, Italy) $18
The nose is enticingly full of bright, floral fruit, and the palate follows through with a lively mouthful of cherry and raspberry fruit, with zingy acidity and a touch of mineral backbone. Velvety smooth, it sits well with light, lean meats and light to medium strength cheeses. A great summer wine!