Picnic at Bending Branch Winery

Shrimp and Mango Cocktail

Curried Smoked Chicken and Wild Rice Salad

Mixed Vegetables Vinaigrette

Squash Bread

Candied Ginger Shortbread Hearts, Strawberries, Grand Marnier Cream

 

Shrimp and Mango Cocktail

Serves 4

 

• 2 tablespoons mayonnaise
• 2 tablespoons plain yogurt
• 2 teaspoons Cognac
• 1 teaspoon ketchup
• 1 teaspoon fresh lemon juice, or to taste
• 1 pound cooked shrimp
• 1 firm-ripe mango, flesh cubed
• ¾ cup thinly sliced celery, on the diagonal
• 1 tablespoons minced fresh chives plus 8 whole chives for garnish

In a small bowl whisk together the mayonnaise, the yogurt, the Cognac, the ketchup, the lemon juice, and salt and pepper to taste and chill sauce, covered.

Combine the shrimp, mango, celery and minced chives with the sauce and toss mixture until it is combined. Divide among 4 chilled small glasses and garnish each serving with the whole chives.

Curried Smoked Chicken and Wild Rice Salad

Serves 4

For the dressing

• 2 garlic cloves, chopped
• 3 tablespoons white-wine vinegar
• 4 tablespoons fresh lemon juice
• 1½ tablespoons curry powder
• 3 tablespoons bottled mango chutney
• ⅔ cup canola oil
• ¾ cup sour cream
• 3 tablespoons water
• ½ cup finely chopped fresh cilantro

For the wild rice mixture

• ¾ cups wild rice, rinsed
• 2¼ cups water
• ½ teaspoons salt
• 1 teaspoon white-wine vinegar
• 1½ teaspoons canola oil
• ¾ cup chopped scallions including the green part
• ½ cup (or more) golden raisins

 

• 1 whole smoked boneless chicken breast, cut ino 3/4 inch cubes
• Spring mix, washed well and spun dry

 

Make the dressing:

In a blender or food processor blend the garlic, vinegar, lemon juice, curry powder, chutney, and salt and pepper to taste, until the mixture is smooth. With the motor running add the oil in a stream, add the sour cream and the water, adding additional water if necessary to reach the desired consistency, and blend the dressing until it is combined well. Transfer the dressing to a small bowl and stir in the cilantro. The dressing may be made 1 day in advance and kept covered and chilled.

Make the wild rice mixture:

In a large heavy saucepan bring the water to a boil. Add the wild rice and the salt and simmer it, covered, for 45 to 50 minutes, until it is tender and all the water is absorbed. Transfer the wild rice to a large bowl and add the vinegar, oil, and salt and pepper to taste. Toss the mixture well and let it cool completely.

The wild rice mixture may be prepared up to this point 1 day in advance and kept covered and chilled. Stir in the scallions and the raisins.

 

Pack the chicken, wild rice mixture, dressing and greens in separate containers. At the picnic let each guest assemble their own salad, greens on the bottom, then the rice, topped with the chicken and then the dressing. NOTE: If you wish, the wild rice mixture, the chicken, and one-third of the dressing may be tossed together in a large serving bowl. Serve remaining dressing separately.

Mixed Vegetables Vinaigrette

Serves 4 

• ¼ pound haricots verts (thin French green beans), trimmed
• 1 large summer squash, thickly cut on the diagonal and halved
• 8 baby carrots, trimmed and peeled
• 8 small radishes, trimmed

For the vinaigrette

• ½ large shallot, chopped
• 1 small garlic clove, chopped
• 1teaspoons coarse-grained mustard
• 1tablespoons fresh lemon juice
• 1 teaspoons balsamic vinegar
• 2 ½ – 3 tablespoons olive oil

In a kettle of boiling water cook separately the haricots verts, the squash, and the carrots for 3 to 5 minutes each, or until each vegetable is crisp-tender, transferring them as they are cooked with a slotted spoon to a bowl of ice and cold water to stop the cooking. Transfer the vegetables with the slotted spoon to paper towels and pat them dry. In the kettle of boiling water cook the radishes for 2 to 3 minutes, or until they are crisp-tender, and transfer them with the slotted spoon to the bowl of ice and cold water. Drain the radishes and pat them dry. Transfer the vegetables to 5 separate bowls and chill them, covered. The vegetables may be cooked 1 day in advance and kept covered and chilled.

Make the vinaigrette:
In a blender or food processor blend together the shallot, the garlic, the mustard, the lemon juice, the vinegar, and salt and pepper to taste until the mixture is smooth, with the motor running add the oil in a stream, and blend the dressing until it is emulsified.

Divide the vinaigrette evenly among the 5 bowls, toss each vegetable to coat it with the dressing, and arrange the vegetables decoratively on a large platter.

Squash Bread

Makes 2 loaves

• 1½ slightly rounded tablespoons yeast (2 packages)
• ¼ cup warm water
• 1½ cups cooked /mashed butternut squash, cooled (12 ounces)
• 1 cup milk
• ½ cup brown sugar
• ⅓ cup butter, softened
• 1 egg, slightly beaten
• 2 teaspoons salt
• 5½-6 cups bread flour

To cook squash:

Split squash in half lengthwise.  Place cut side down on baking sheet sprayed with a non-stick spray.  Bake in a 400° oven for 30-35 minutes or till tender.  Test with the tip of a sharp knife inserted into the largest portion.  Cool.  Scrape insides into a bowl and mash.

Extra squash may be frozen for future use.

To prepare yeast:

Place yeast in a small bowl, pour warm, not hot water over the yeast.  Stir with a spoon to dissolve yeast.  (Test the warmth of the water on the inside of your wrist, water that is too hot will kill the yeast).  Add a pinch of sugar to proof the yeast.  Let stand till bubbly, approximately 10 minutes.

Meanwhile:

Warm milk in the microwave for one minute at 30%.  Cream the butter with the brown sugar in Kitchen Aid mixer bowl using a medium speed.  Add the egg, then the squash.  Turn mixer speed to low, slowly pour in warmed milk, then the yeast mixture.  Turn off mixer and add 2 cups of the flour.  Turn mixer on low speed and mix to blend.  Repeat the process till all the flour is added.  Do not use more than 6 cups of flour.  5-1/2 cups are best.  Turn mixer off, scrape batter from beater with a rubber spatula.  Insert dough hook into machine, turn mixer to speed level “2” and let machine knead dough for 10 minutes.  Turn off mixer and scrape batter (dough will be very soft and sticky) into a buttered bowl big enough to allow the batter to double in volume.  Cover bowl with plastic wrap and let rise in a warm place till double in volume, approximately 1 hour.

Remove plastic wrap from bowl.  Scrape dough onto a floured surface.  Dust top of dough with additional flour.  Knead a few times by hand.  Divide dough in half.  Divide each half of dough into three equal parts.  Shape each of the individual parts into a 10-inch roll.  Place 3 rolls side by side, and braid them, tucking the ends under to ensure a smooth loaf.  Repeat with the reaming 3 rolls.  Place braided loaves into greased 9” x 5” x 3” loaf pans.  (Two 10” x 4-1/2” x 3” pans will also work.)  Cover loosely with plastic wrap, let rise in warm place for one hour or till double in bulk (dough will rise to the top of the pan).  Bake in a preheated 375° oven till golden, 30-35 minutes.  Remove bread from pans.  Cool on wire racks.

Candied Ginger Shortbread Hearts

Makes about 20 cookies 

 

• 1 stick (½ cup) unsalted butter, softened
• ¼ cup firmly packed light brown sugar
• ¼ teaspoon ground ginger
• 1 cup all-purpose flour
• ⅛ teaspoon salt
• Generous 1/2 cup finely chopped candied ginger

In a bowl with an electric mixer cream together the butter, the brown sugar, and the ground ginger until the mixture is light and fluffy and add the flour and the salt. Beat the dough until it is just combined and beat in the candied ginger. Halve the dough, roll out each half ¼-inch thick between sheets of wax paper, and place the dough in the freezer on baking sheets for 10 to 15 minutes, or until it is very firm. Working with half the dough at a time, remove the top sheets of wax paper and cut out cookies with a 2 ¼-inch heart-shaped cutter. (The dough should be cold so that the cookies retain their shape.) Arrange the cookies 2 inches apart on the baking sheets, bake them in batches in the middle of a preheated 300°F. oven for 25 to 30 minutes, or until they are pale golden, and transfer them to a rack. Gather the scraps, reroll the dough, and make more cookies in the same manner. Let the cookies cool completely. The cookies keep in an airtight container for up to 5 days.

Grand Marnier Dipping Sauce

• 5 ounces cream cheese, room temperature
• 1/3 cup sour cream
• 1/3 cup powdered sugar
• 2 tablespoons (or more) Grand Marnier

Combine ingredients in food processor. Blend until smooth. Taste and add more Grand Marnier and sugar, if desired. Transfer mixture to bowl and refrigerate until cold, about one hour. (Can be prepared 1 day ahead. Keep refrigerated.)