Fill Your Picnic Basket with Flavor
No one knows the relaxing and rejuvenating power of a picnic like the folks at Cozy’s Cottage. With outdoor seating at a premium, and herbs and veggies fresh from its on-site gardens, Cozy’s serves summer’s seasonal best every lunch and dinner.
If you must take your picnic on-the-road, take Cozy’s fresh, gourmet style with you. Chef Gary Henz shares his recipes to fill your summer picnic basket with flavor.
Raspberry Mango Sangria
2 cups Mango, ripe
¼ cup Mint, packed leaves
1 cup Raspberries
2 cups Mango nectar
½ cup Peach schnapps
1 bottle Riesling
12-ounce can Raspberry sparkling seltzer water
Combine Riesling, schnapps, nectar and raspberries in a large pitcher. Add peeled and sliced mango. Tear mint leaves to release flavor, then add to the pitcher. Refrigerate for two hours. Top with seltzer and serve cold (ice optional). Transfer to your favorite thermos or portion into mason jars with lids.
Cozy’s Taste of Summer Sandwich
2 ounces Goat cheese
6 ounces Shredded deli turkey breast
12 Spinach leaves, fresh
8 Beet slices
Cut baguette in to two 6-inch pieces, then slice down the center. Spread goat cheese and avocado generously on each inner portion of sliced baguette. Layer turkey, spinach and beets in between to complete the sandwich. Wrap with parchment paper and tie with your favorite ribbon or string to package for picnic. Serve cool.
Honey Sriracha Coleslaw
¼ cup Honey
¼ cup Real mayonnaise
1 Tbsp Rice vinegar
1 Tbsp Hot chili sauce (like Sriracha)
½ teaspoon Salt
½ teaspoon Ground black pepper
6 cups Shredded coleslaw vegetable mix
In a small bowl, whisk together honey, mayo, rice vinegar and hot chili sauce. Add salt and pepper. In a large bowl, combine vegetable mix and contents of small bowl. Fold and stir until mix is completely coated. Cover and refrigerate for 45 minutes. Scoop into single servings in mason jars with lids for your picnic basket. Keep cool in a cooler.
Lemon Curd Tiramisu Mason Jars
10 ounces Lemon curd
3 Tbsp Lemon juice
7/16 cup Sugar
1 teaspoon Vanilla extract, pure
4 ounces White chocolate, finely chopped
8 ounces Mascarpone cheese (room temperature)
¾ cup Heavy cream
½ cup Milk
32 3-inch Soft lady fingers
Heat milk until hot but not boiling. Whisk in white chocolate until melted. Set aside to cool. In a large bowl, beat ¼ cup sugar into room temperature mascarpone cheese. Whisk the white chocolate mixture into the mascarpone mixture. In a separate bowl, whip the heavy cream and vanilla extract until soft. Gently fold heavy cream mixture into mascarpone mixture. For lemon drizzle, in a small bowl, whisk together lemon juice and 3 tablespoons sugar until dissolved. In four mason jars, fit two ladyfingers in bottom, brush with lemon drizzle and then repeat with another layer of two ladyfingers/drizzle. Spread 1 tablespoon of lemon curd over ladyfingers. Pour ⅓ cup white chocolate and mascarpone mixture on top of lemon curd. Repeat another layer of ladyfingers, mascarpone and lemon curd until the jar is full. Garnish with lemon zest. Chill for a minimum of four hours, then enjoy as a sweet end to your picnic.