YardFarm Picnic Picks!
Compared to last year, summer 2012 has been so forgiving for us Austinites- it just feels good to be outside! Whether you are enjoying your August garden harvest indoors or outdoors, we collected (and invented) some fresh recipes for the perfect mid-summer picnic! If you have some favorite family picnic recipes or traditions, email us! We would love to hear how your family eats in the heat.
1 cup sour cream
1/2 cup fresh basil
1/2 cup fresh mint
1/4 cup sliced green onion
1 cup water
1 cucumber, peeled and chopped
2 Tbsp fresh lemon juice
1/2 tsp lemon zest
1/2 teaspoon hot sauce, such as Sriracha
Salt to taste
Puree sour cream, basil, mint, green onion, and water in a blender.
Add cucumber. Pulse until just combined but still slightly chunky.
Stir in lemon juice, zest, and Sriracha -season with salt.
Chill soup at least 3 hours (soup is best when served fresh).
Garnish with thin cucumber slices
6 large tomatoes
6 oz tuna (steaks or canned & drained work wonderfully!)
3 Tbsp chopped capers
3/4 cup fresh chopped Italian parsley
2 tsp fresh lemon zest
1/4 cup fresh lemon juice
1 Tbsp extra-virgin olive oil
1/4 tsp black pepper
½ tsp hot sauce (optional)
Using a paring knife, cut the top of the tomato (like a lid) and scoop out the inside seeds out, set aside. Shred the cooked tuna –if using steaks- and add the parsley, lemon ingredients, capers, hot sauce, and olive oil together in a bowl. Mix until fully coated. Spoon the tuna mixture into the hollowed tomatoes. Cool & enjoy!
2 tablespoons sugar
1/4 teaspoon cayenne pepper
3/4 teaspoon coarse salt
1 tablespoon extra-virgin olive oil
1 medium red onion, thinly sliced
1 pound fresh figs (any type), halved lengthwise
2 ounces walnuts, toasted (1/3 cup)
1/2 teaspoon freshly ground pepper
6 slices rustic whole-wheat (or white) bread
2 ounces baby arugula (about 3 cups)
1 ounce shaved Parmesan cheese (1 cup)
Preheat oven to 400. Combine sugar, cayenne, and teaspoon salt in a small bowl.
Heat oil in a large nonstick skillet over medium heat. Add onion, and
cook, stirring occasionally, until light gold, about 12 minutes. Add
1/3 of the figs, and cook until soft, about 5 minutes. Add 1
tablespoon sugar mixture, and cook, stirring often, until sugar
caramelizes, about 10 minutes. Let cool slightly, then pulse onion-fig
mixture and walnuts in a food processor. Add pepper and remaining 1/2
teaspoon salt. (Spread can be refrigerated for up to 2 days.)
Place remaining figs, cut sides up, on a rimmed baking sheet. Sprinkle
with remaining sugar mixture. Roast until tender and caramelized on
cut sides, about 10 minutes.
Spread 3 tablespoons onion-fig mixture on each slice of bread. Top
each with arugula, cheese, and several warm fig halves, and cut into 3
or 4 pieces. Serve immediately.
½ cup fresh blueberries
½ cup fresh chopped strawberries
½ cup fresh raspberries
½ cup local honey
1/3 cup sugar
4 egg yolks
1 ¼ cup lightly whipped heavy cream
2 Tbsp Grand Marnier (optional)
2 fresh mint sprigs (for garnish)
4 8oz mason jars
Using a double boiler (or heat-proof bowl over a sauce pan filled with ¼ water), combine ¼ cup honey, sugar, and egg yolks and whisk continuously until sugar dissolves. When the mixture has reached the desired “ribbon stage” thickness level (where the whisk leaves an indented trail in mixture) remove mixture from the heat source and allow to cool.
After mixture has fully cooled, gently fold the whipped cream into the mixture and fill all 4 of the mason jars. Place in freezer for roughly 12 hours.
When firm, layer fresh berries on top, drizzling local honey over each layer; top with mint sprigs if desired. Place lid on jars for a mess-free, picnic-friendly dessert!