A picnic — a Hill Country Picnic — for sixteen made easy. Here are the recipes, the shopping list, and the timeline. Call your friends, make a plan, spend a day in the country. Life is short! Do it! For the rest of the story CLICK on this LINK

A Texas Hill Country Picnic

 Roasted Tomato & Onion Tart with Gruyere Cheese

 Grilled Leg of lamb with Hot Red Pepper Relish

Grilled Green Asparagus with Orange Aioli Drizzle, Dusted with Toasted Pine Nuts

Toasted Bulgur Salad with Fresh Corn and Cherry Tomatoes

Squash Bread

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Roasted Tomato & Onion Tart with Gruyere Cheese

Tart

• 2 large onions (about 1½ pounds), sliced thin
• 2 tablespoons olive oil
• ½ pound grated Gruyère cheese
• Campari tomatoes, cut into ½ inch wedges
• Niçoise olives, pitted
• Butter Pastry

In a large heavy skillet cook onions with salt to taste in oil, covered, over moderate heat, stirring occasionally, until softened, about 20 minutes. Remove lid and cook onions, stirring occasionally, until golden and any liquid evaporates. Remove skillet from heat to cool onions slightly.

Preheat oven to 375°F. Place a cookie sheet or aluminum sheet pan in oven that is large enough to hold tart shell. Place sheet pan upside down in oven if necessary.

On a lightly floured surface with a floured rolling pin roll dough into a 14-inch round (about 1/8 inch thick). Fold round in half and transfer to a 12-inch tart pan with a removable fluted rim. Unfold dough, easing to fit, and trim overhang to 3/4 inch. Fold overhang toward center and press against side of pan or dish. Spread onion mixture over dough. Top with cheese. Arrange tomato wedges and olives in concentric circles over cheese and season with salt and pepper. Place tart on top of sheet pan in oven. Bake tart in middle of oven 1 hour, or until pastry is golden. Cool on a rack. Remove rim of pan. Serve tart warm or at room temperature.

NOTE: If Niçoise olives are not available in your area, you may substitute Kalamata olives (about 1 cup per tart) that have been drained and sliced into quarters.

Butter Pastry

• 2 cups all-purpose flour
• 1½ teaspoons salt
• 1½ sticks (¾ cup) cold unsalted butter, cut into bits
• 6 to 7 tablespoons ice water

In a large bowl whisk together flour and salt and with a pastry blender or fingertips blend in butter until mixture resembles coarse meal. Add ice water, 1 tablespoon at a time, tossing with a fork to incorporate, until mixture begins to form a dough. Dump mixture onto a floured surface and knead one or two times to form dough into a ball. Flatten to form a disk. Wrap dough in plastic wrap and chill 1 hour. Pastry dough may be made 1 week ahead and chilled.

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Green Salad with Artichoke Hearts

Serves 16

• 16 cups spring mix
• 2 cup baby arugula
• 2 cups canned small artichoke hearts sliced in half
• Champagne Vinaigrette

Toss together all ingredients. Serve alongside Roasted Tomato and Onion Tart.

Champagne Vinaigrette

Makes 1 cup

• ½ cup champagne vinegar
• 1 teaspoon finely minced shallot
• 1 teaspoon granulated sugar
• ½ teaspoon Dijon mustard
• ½ teaspoon kosher salt
• 1/8 teaspoon ground black pepper
• ½ cup extra-virgin olive oil

Combine all ingredients in a 1-pint mason jar. Shake till blended.  May be made several days in advance.  Refrigerate. Shake well before using.

NOTE: You will not need all the dressing for the salad.

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Grilled Leg of Lamb with Hot Red Pepper Relish 

• 2 boneless and butterflied leg of lamb (4 to 4 3/4 pounds boneless)
• 4 onions, chopped
• 12 large garlic cloves, chopped
• 1½ cups red wine vinegar
• 1 cup honey
• ⅔ cups Worcestershire sauce
• 1½ tablespoons kosher salt
• ½ cup olive oil

Cut lamb into 2 pieces. If desired, slice through the thicker piece to form a book (do not cut all the way through). Remove excess fat and put each piece into a large resealable plastic bag.

In a food processor, purée all remaining ingredients until smooth and divide marinade evenly between plastic bags. Seal bags, pressing out excess air, and put in a shallow baking pan. Marinate lamb, chilled, turning bags once or twice, for 24 hours.

Approximately an hour before serving (or longer if you are taking it to a picnic) discard marinade, dry lamb with paper towels, and grill lamb on an oiled rack set 5 to 6 inches over glowing coals 7 to 10 minutes on each side for medium-well or 145°F.  Transfer lamb to a cutting board and let stand 10 minutes. Serve lamb, thinly sliced across the grain, with relish.

Hot Red Pepper Relish

• 2 pounds red bell peppers chopped fine (about 2 cups)
• 2 onions, chopped (about 2 cups)
• 2 cups cider vinegar
• ¾ cups sugar
• 2 teaspoons mustard seeds
• 2 teaspoons salt
• 1 teaspoon crushed dried hot red pepper flakes

In a heavy saucepan, stir together ingredients and simmer, stirring occasionally, for 1 hour or until reduced to about 3 cups. Relish may be made 1 month ahead and chilled, covered. Serve relish chilled or at room temperature.

NOTE: Relish also goes great with Hot Dogs or as a topping for deviled eggs.

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Grilled Green Asparagus with Orange Aioli Drizzle

• 2 – 4 tablespoons ounces frozen orange juice concentrate
• 4—8 large Navel oranges
• 2 – 4 tablespoons coarsely chopped fresh tarragon
• 2 cups good quality mayonnaise
• olive oil for tossing with and brushing on asparagus
• Kosher salt and pepper to taste
• 6-8 large bunches medium-thick asparagus, trimmed Long curls of orange zest
• Toasted pine nuts

Cook asparagus in batches, for 2-4 minutes (depending on how thick the asparagus is) in heavily salted boiling water ( ¼ cup kosher salt to 4-6 cups water) in a wide flat skillet or sauté pan. Immediately remove to an ice bath, drain then dry asparagus.

NOTE: To prep ahead (as much as 24 – 48 hours), tear off 2 long strips (3 feet long) of paper towels. Place the paper towels on top on one another.  Layer asparagus side by side in a log row (like a picket fence) on top of paper towels, leaving space at the beginning and end of the paper towels. Fold a bit of the paper over the asparagus then roll up (jelly roll fashion) and place inside a large plastic bag.  Repeat.

Zest oranges. Then supreme the oranges by removing the remaining skin, including the white pith, and segment over a bowl to catch both the segments and the juices. Cover and refrigerate until very cold.

Combine the orange juice concentrate, tarragon (be careful with the tarragon—add half then taste), mayonnaise in a bowl. Taste and adjust seasoning, cover, and refrigerate until needed.

Toss the cooled asparagus with a small amount of olive oil and season with salt and pepper. Grill on a stovetop grill for approximately 1 minute, turn asparagus and grill for another 30 – 60 seconds or until they take on a little color and are just tender.

Arrange the asparagus on a platter, garnish with fresh oranges and toasted pine nuts.  Serve Orange Aioli on the side.

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Toasted Bulgur Salad with Fresh Corn and Tomatoes

• 3 cups coarse bulgur*
• 5 ½ cups water
• 2 teaspoons salt
• 2 tablespoon extra-virgin olive oil
• 4 cups fresh corn (cut from 8 to 12 ears)
• 2 pints vine-ripened cherry tomatoes, halved
• 1½ cups chopped scallions
• 6 tablespoons red-wine vinegar, or to taste

In a large heavy dry skillet toast bulgur over moderately high heat, stirring occasionally, 5 to 10 minutes, or until it makes popping sounds and is lightly browned. Transfer bulgur to a bowl and cool.

NOTE: The above step is IMPORTANT and makes a huge difference in the taste of the final dish.

In a saucepan bring water with salt to a boil and stir in toasted bulgur. Reduce heat and simmer bulgur, covered, about 20 minutes, or until water is absorbed. Remove pan from heat and let bulgur stand, covered, 10 minutes. Transfer bulgur to bowl and cool.

While bulgur is cooling, heat oil in a skillet over moderate heat until hot but not smoking and cook corn, stirring, 1 minute. Cool corn and add to bulgur with tomatoes, scallions, vinegar, and salt and pepper to taste, tossing to combine. Serve salad at room temperature.

NOTE: Use fresh corn. It makes a difference.

Salad may be made 6 hours ahead and chilled, uncovered or the night before, however, do not slice or add the green onions till right before leaving for your picnic destination.

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Squash Bread

• 1½ slightly rounded tablespoons yeast (2 packages)
• Pinch of sugar
• ¼ cup warm water
• 1½ cups cooked /mashed butternut squash, cooled
• 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 and sugar in a small bowl, pour warm, not hot water over the yeast.  Stir with a tiny whisk to dissolve yeast.  (Test the warmth of the water on the inside of your wrist, water that is too hot will kill 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 refrigerate overnight.

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.

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Grocery List

Bulk

• 3 cups coarse bulgur*
• Toasted pine nuts

Dairy

• 1 cup milk
• 1 egg
• 1 pound gruyere cheese
• 1 pound butter

Deli

• 1 pint Niçoise olives, pitted

Frozen

• frozen orange juice concentrate

Meat

• 2 boneless and butterflied leg of lamb (4 to 4-3/4 pounds boneless)

Produce

• ¼ cup fresh tarragon
• 16 cups spring mix
• 2 cups baby arugula
• 12 large garlic cloves
• 2 packages Campari tomatoes
• 2 pints cherry tomatoes
• 3 bunches scallions
• 8 large bunches asparagus,
• 8 large onions
• 1 shallot
• 4-8 oranges
• 8-12 ears corn (depending on size)
• 1 large butternut squash

Staples

• ½ cup brown sugar
• 1 cup honey
• 1 cup olive oil
• 1½ slightly rounded tablespoons
• yeast (2 packages)
• 2 cups red wine vinegar
• ⅔ cups Worcestershire sauce
• 4 cups all-purpose flour
• 2 cups good quality mayonnaise
• 6 cups bread flour
• 2 cups canned artichoke hearts
• ½ cup champagne vinegar
• Dijon mustard

Timeline

Up to a Month Before

• Hot Red Pepper Relish

Three Days Before

• Make Squash Bread dough, refrigerate overnight
• Make tart shells, freeze
• Parboil asparagus, drain, dry, wrap in paper towels and refrigerate
• Toast barley, place in airtight container
• Toast pine nuts, place in an airtight container

Two Days Before

• Prep lamb, refrigerate
• Bake Bread, freeze
• Prepare Salad Dressing, refrigerate

The Afternoon Before

• Prepare marinade, marinate lamb
• Prepare Bulgur Salad (DO NOT add scallions), refrigerate
• Prepare Orange Aioli, refrigerate
• Zest oranges, place zest in plastic bag, refrigerate
• Supreme oranges, refrigerate (drain accumulated juice before using)
• Take tarts shells out of freezer and place in refrigerator
• Prep Salad: combine greens, chop artichokes, refrigerate separately
• Grate cheese, refrigerate

Early Morning the Day of the Picnic

• Sauté onions for tarts
• Finish Roasted Tomato & Onion Tarts
• Remove bread from freezer
• Finish Toasted Bulgur Salad, refrigerate till time to leave
• Grill Asparagus