Many of summer’s best moments include sharing food and laughs with good friends. Whether I am attending a backyard BBQ or picnicking in the park with friends, these moments never fail to make me happy. If I had to pick a favorite place to share sunshine and food with friends though, it would be a winery. Wine makes everything better (obviously) and the bucolic scenery and atmosphere are prefect for unwinding. Share a couple bottles of wine; indulge in plates of breads, cheese, and crudités; and chat with friends. It really is the perfect day.
As someone who loves to cook and try new recipes, these types of events are extra fun because they give me the chance to try new recipes designed for sharing. So, when Ellen invited me along for a trip to Aspen Dale Winery at the Barn in Delaplane, VA, I immediately said yes and began planning my contribution to the picnic. After some debate, I finally decided on a couple of unique dips and homemade garlic naan.
The dips, both based on recipes from Food & Wine, were simple to make – especially the yogurt-mint dip which was a simple as stirring 3 ingredients together – and could easily be served with pita if you aren’t up for making naan.
Really though, you should make the naan! It is more labor intensive than the dips, but it simple and hard to mess up. It is a great recipe for someone who wants to start working with yeast breads but is a bit nervous about the whole process. Tom and I fell in love with the naan, and could have easily eaten every piece if I wasn’t saving it for the picnic.
Adapted from Daydream Kitchen’s Garlic Naan
1 package active dry yeast
1 cup warm water
¼ cup white sugar
3 tbs. milk
1 egg, beaten
2 tsp. salt
4 cups bread flour
2 tbs. garlic, minced
⅓ cup butter, melted
1) In a large bowl combine warm water (approximately 105ºF to 110ºF) with about a teaspoon of your sugar – just eyeball it here- until sugar is fully dissolved. Sprinkle yeast packet over warm water and let stand 10 minutes, until frothy. This is the time I used to mince the garlic.
2) Stir in remaining sugar, milk, egg, salt, and 1 cup of flour. Once this is all fully combined, add the remaining 3 cups of flour.
3) Knead for 6 to 8 minutes on a lightly floured surface. Begin adding in minced garlic about half way through this process. I added the garlic in 3 different portions to help ensure it made its way throughout the entire dough ball. Dough is read when it is smooth and garlic is pretty evenly distributed.
4) Place dough in a well oiled bowl, and loosely cover with saran wrap (I spray the saran wrap to avoid the dough sticking to it) and a dry kitchen towel. Let dough rise until it is about double in size. This took about an hour outside on a 95ºF day.
5) Punch down dough and pinch off small handfuls of dough about the size of a golf ball. Roll into rough balls (no need for perfection here), and place on an oiled baking sheet. Cover with a towel, and allow to rise until doubled in size, about 30 minutes.
6) Preheat a large cast iron pan or grill over high heat.
7) Roll one dough ball out into a thin circle, about an eight of an inch thick. Lightly oil grill. Place dough on grill, and cook for 2 to 3 minutes, or until puffy and lightly browned. Brush uncooked side with melted butter and flip. Cook another 2 to 4 minutes, until light brown. Continue the process with all of the dough.
8) If you somehow manage to still have some left, store in an airtight bag or container. It should last 3 or 4 days.
Mint Garlic Dip
Adapted from Food and Wine
2 cups plain Greek yogurt
½ cup finely chopped mint leaves
3-4 large garlic cloves, finely minced
salt & pepper
1) In a medium sized container with a lid, stir together the yogurt, chopped mince, and minced garlic. Add salt and pepper to taste. Cover and let sit for at least 1 hour (flavors will mingle and intensify the longer the dip rests), serve cold with naan or pita.
Spicy Lentil Dip
Adapted from Food and Wine
2 cups brown lentils
1 carrot, cut into 1-inch pieces
2 large shallots, cut into large chunks
1 quart vegetable broth
4 tablespoons unsalted butter
1 teaspoon ground cumin
1 teaspoon ground coriander
1 teaspoon ground ginger
1/2 teaspoon freshly grated nutmeg
1/2 teaspoon ground allspice
1/4 teaspoon cayenne pepper
Salt and freshly ground black pepper
Juice of half a lemon
1) In a large sauce pan, combine vegetable broth, carrot, and shallot and bring to a boil. Once boiling, add the lentils, reduce to a simmer and cover. Cook until most of the water has been absorbed and the lentils are tender. It took me about half an hour.
2) Using a food processor or blender, puree lentils and vegetables (and any leftover liquid). I found this easier to do in 2 batches, and I had to add little more liquid (just less than a ¼ cup) to get it to the right consistency. Set the puree aside.
3) In the original sauce pan, melt the butter over low heat. Add the spices to the melted butter and cook for 1-2 minutes. The spices can go from perfect to burned in the blink of an eye, so watch them carefully. Add the pureed lentils and cook for another few minutes. Remove from heat and stir in lemon juice.
4) Serve warm or room temperature with naan or pita chips.