“A Martha’s Vineyard Style Picnic”


I am doing a series of three themed picnic ideas and menus for KSL's Studio 5 today.  I love the idea of having a classic Martha's  Vineyard style picnic. Complete with a handcrafted Peterboro Picnic Basket, filled with a classic romantic menu. A summer  afternoon to remember. ~Amy

I am doing a series of three themed picnic ideas and menus for KSL’s Studio 5 today. I love the idea of having a classic Martha’s Vineyard style picnic. Complete with a handcrafted Peterboro Picnic Basket, filled with a classic romantic menu. A summer afternoon to remember. ~Amy

“Martha’s Vineyard Picnic”

Smoked Salmon, French Herbed Cream Cheese and Capers Crostini
Cucumbers Fresh Dill Orange Olive oil and French Herb Cream Cheese Crostini
Brie, Honey ( Utah) and Fresh Raspberry Crostini
Tri-colored Tomato Salad with Fresh Basil and Orange Olive Oil Crostini
Fresh Spinach, Smoked Gouda, and Mushroom Quiche*
French Baguettes
Assorted Fresh Fruit with Fresh Mint Chiffonade
Salted Pecan Chocolate Ganache Tart*
Sparkling Pink Lemonade

Fresh Spinach, Smoked Gouda, and Mushroom Quiche

FRESH SPINACH, SMOKED GOUDA & MUSHROOM QUICHE

1 recipe Pastry shell for single crust pie
½ up Chopped onion
1 tbsp Butter
8 Eggs
½ cup Sour cream
½ cup Half-and-half, light cream or milk
¼ tsp salt
1/8 tsp pepper
3 cups Fresh spinach, snipped
1 ¼ cups Shredded smoked gouda cheese

Bake crust at 425 in an 8 inch pie or tart pan until set and dry. (8-12 minutes)

Sauté onions in butter until transparent

In a medium bowl, beat eggs lightly with a fork. Stir in sour cream and light cream, salt and pepper. Stir in onion, spinach, and cheese

Pour egg mixture into the hot, baked pastry crust. Bake at 325 degrees for about 45 minutes, or until a knife inserted into the center comes out clean.

Let quiche rest for 10 minutes before serving.

Makes 6-8 servings.

Salted Pecan Chocolate Ganache Tart
1 9 inch tart pan

Crust:
1/4 cup powdered sugar
1/2 tsp vanilla
1 egg yolk
1/2 cup butter, melted
1 1/4 cups flour
1/3 cup roasted and salted pecan, chopped
1/2 tsp coarse salt

Whisk together, butter, vanilla, powdered sugar, salt, and egg. Add flour and nuts and stir until a fine crumble. Press into tart pan. Bake at 350 for 25-30 minutes or until a golden brown. Pressing lifted crust with the back of a spoon if necessary.
Cool completely.

To make ganache:

1 cup heavy cream
10 oz. good quality chocolate, bittersweet, semi sweet, or milk chocolate, chopped into small pieces.

In a medium sized bowl place chocolate.
In a medium sized saucepan heat cream to almost a boil. Pour hot cream over chocolate and let it rest 5-7 minutes. Stir until smooth. Pour into cooled crust and chill until ready to serve. Dust with cocoa powder.
Serve with whipped cream and fresh raspberries if desired.

Recipe by
Amy Richardson

The Honey Jar All Natural Raw Honey
https://www.thehoneyjarhome.com
1lb 6oz jar $8.49
Harmon’s 12oz jar $5.99

Peterboro Handcrafted American Picnic Baskets
Online at: http://www.peterborobasket.com
Crate and Barrel
Selected items

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