Wine Tasting Picnic

Grilled Shrimp with Two Sauces

Saffron aioli and Dijon Mustard Spiked Tomato Jam

Egg Salad Sandwiches with Smoked Salmon

Salt and Pepper Potato Chips

Tomato, Roasted Beet, and Pickled Onion Salad

Blueberry Citrus Tart

 

Grilled Shrimp with Two Sauces

Serves 6

For the shrimp:

• 2 pounds (12 to 15-count) shrimp, peeled and deveined, tails left intact
• 2 tablespoons good olive oil
• Kosher salt to taste
• Freshly ground black pepper to taste

For the Aioli:

• ¼ teaspoon saffron threads (optional), crumbled
• ½ cup good quality mayonnaise
• 2 garlic cloves, finely chopped

For the Tomato Jam:

• 2 pounds plum tomatoes, peeled, halved crosswise, seeded, chopped
• ½ cup + 2 tablespoons sugar
• 1 teaspoon salt
• ¼ teaspoon freshly ground black pepper
• ¼ – ½ teaspoon smoked paprika
• 2 tablespoons lemon juice or to taste
• ¼ cup Dijon mustard or to taste

 For the shrimp

Preheat cast iron stove top grill pan on medium heat for 10 minutes.

Toss shrimp with olive oil, salt, and pepper. Place on hot grill and grill for 1 ½ minutes per side or till cooked through. Set aside to cool.

 For the aioli

In a small bowl, stir together the saffron and 1 teaspoon boiling water; let cool. Add the mayonnaise and garlic and stir to combine.

For the Tomato Jam

Mix tomatoes and sugar in a large pot. Let stand at room temperature for 10 minutes. Bring to a boil over medium-high heat, stirring gently. Boil, stirring often, for 15 minutes. Stir in salt, pepper, and paprika. Lower heat and cook until thickened and reduced to 1 cup.

 

Egg Salad Sandwiches with Smoked Salmon

Serves 6

• 6 hard-boiled large eggs, peeled
• 1 tablespoon finely chopped shallot
• 2 teaspoons finely chopped fresh tarragon
• 2 tablespoons drained capers, rinsed and finely chopped
• ½ – ¾ cup mayonnaise plus additional for spreading
• Kosher salt to taste
• Fresh ground black pepper to taste
• 6 Kaiser rolls, split and spread lightly with mayonnaise
• Romaine Lettuce
• ½ lb sliced smoked salmon

Mash eggs coarsely with a fork, then stir in shallot, tarragon, capers, mayonnaise, and salt and pepper to taste. Make sandwiches with rolls, egg salad, romaine, and salmon.

Tomato, Roasted Beet, and Pickled Onion Salad

Serves 6

• 6 medium beets (2 ¼ lb with greens), trimmed, leaving 1 inch of stems attached
• 1 ¼ cups cider vinegar
• 6 tablespoons water
• ½ cup sugar
• 1 tablespoon mustard seeds
• 1 teaspoon whole allspice
• 1 teaspoon cumin seeds
• 2 small red onions, cut into ½ -inch-thick wedges
• 1 pint grape or cherry tomatoes. all red or mixed colors, halved

Simmer vinegar, water, sugar, and spices, stirring occasionally, 15 minutes.  Add onions and simmer, stirring, 2 minutes. Pour pickled onions with liquid and spices into a bowl and cool to room temperature. Refrigerate overnight.

Preheat oven to 425°F. Wrap beets tightly in foil to make 2 packages and roast in middle of oven until tender, about 1 ¼ hours.  Unwrap beets and, when just cool enough to handle, slip off skins and remove stems. Refrigerate overnight.

Drain pickled onions in a sieve set over another bowl and discard allspice.  Reserve pickling liquid.

Cut beets into 1/2-inch-thick wedges and place in pickling liquid for approximately 5 minutes.  Lift out with a slotted spoon and place in a serving bowl.  Add onions (with remaining spices) and 2 tablespoons pickling liquid to beets. Add sliced tomatoes, tossing well.

 

Blueberry Citrus Tart

Serves 6

For crust

• ½ cup all-purpose flour
• ¾ cup yellow cornmeal
• 6 tablespoons confectioners sugar
• ½ teaspoon salt
• 1 stick (½ cup) cold unsalted butter, cut into pieces

For filling

• 3 large eggs
• ½ cup granulated sugar
• 1½ tablespoons all-purpose flour
• ½ teaspoon finely grated fresh lemon zest
• ½ teaspoon finely grated fresh lime zest
• 1 tablespoon fresh lemon juice
• 1 tablespoon fresh lime juice
• 2 tablespoons whole milk
• 2 cups blueberries
• 3 tablespoons apricot jam, heated and strained

Make crust:

Preheat oven to 375°F.

Spray an 8-inch round tart pan with Pam.

Pulse together flour, cornmeal, confectioners sugar, salt, and butter in a food processor until mixture resembles coarse meal.  Press onto bottom of tart pan and at least 1” up sides. Bake in middle of oven until golden brown, about 25 minutes.

Make filling while crust bakes:

Whisk together eggs, sugar, flour, and zests. Whisk in juices, milk, and a pinch of salt.

Toss blueberries with jam in another bowl. Whisk egg mixture and immediately pour into hot crust, then bake until just set, about 22 minutes. Gently spoon berries evenly over top and bake 2 minutes more. Transfer baking dish to a rack and cool.

Chill, covered, overnight.