Picnic: Hop Kiln Winery (and giveaway)

This picnic is pretty easy to put together; roast two chickens for dinner earlier in the week and save one to slice cold on the picnic (or pick up some of Hop Kiln wineries roat chicken with yucatansunset dry rub), throw together an easy but elegant Insalata di Farfalle the day before (to allow to flavors to blend), make a  bisoctti di Anise, and buy a salami, some pesto, and crusty bread. 

Ron R. Stainer, Chef de Cuisine, Hop Kiln Winery & Kenwood Inn and Spa, who created this menu, suggests pairing this menu with HK Generations 2007 Sonoma Coast Chardonnay. “This unfiltered Chardonnay gracefully displays appealing French oak flavors framing the complex finish with nuances of apricot, pears, and green apple that are broad and expansive, keeping a rich tropical fruit profile,” he says.

The menu:

• Cold Roast Chicken
• Sliced charcuterie, dry coppa or salami (or both)
• Insalata di Farfalle (recipe follows)
• A crusty loaf of bread
• Hop Kiln’s Sweet Basil Pesto
• Fresh fruit
• A selection of local artisan cheeses (Vella, Marin French, Bellwether, Redwood Hill, etc.)
• Biscotti di Anise ( recipe follows)

The picnic site:

Hop Kiln Winery is a Sonoma County landmark, as well as a really nice spot for a picnic. It has both shaded picnic tables by a duck pond and plenty of lawn for blanket picnics. The tasting room sells gourmet food (more condiments and mustards than I knew existed), so if you’ve forgotten something (or your picnic is truly impromptu) you can probably find what you need there.

Grounds hours: 10am till 4:45 pm daily

Hop Kiln Winery

6050 Westside Road

Healdsburg

(707) 433-6491

The recipes:

 Insalata di Farfalle

•  ½ lbs. uncooked Farfalle (bowtie) pasta
• ½ small red onion, small diced
• 1 each red bell pepper, small diced
• 4 oz. feta cheese, small cubes
• 2 Tbsp. roasted pine nuts
• 4 Tbsp. sweet basil pesto
• ¼ cup aged balsamic vinegar
• Kosher salt to tast

1. Cook the pasta according to the directions on the box.
2. Drain well and allow to cool.
3. While you are cooking the pasta, dice your vegetables and cheese, place in a large bowl to reserve.
4. Combine the pesto and vinegar in a small bowl.
5. When the pasta is cool, add to the large bowl of vegetables, toss to distribute evenly.
6. Add the dressing and nuts to the pasta-vegetable mixture, coat well and check for seasoning.

Store refrigerated in an air tight container. This is a good dish to prepare a day ahead, remember to check and adjust the seasonings before serving.

Biscotti di Anise

• 4 ½ cups all purpose flour
• 1 tsp. baking powder
• 1 tsp. baking soda
• ½ tsp. Kosher salt
• 2 large eggs
• 1 ¾ cup granulated sugar
• ¾ cup vegetable oil
• ½ cup sour cream
• 1 tsp. pure vanilla extract
• 1 tsp. pure anise extract
• 1 tsp. anise seeds
• ½ cup walnuts, chopped

1. Preheat oven to 350 degrees. 
2. Combine flour, baking powder, baking soda and salt in large bowl and reserve. 
3. Place eggs, sugar and oil in bowl of an electric mixer with paddle attachment and beat on medium-high speed until well combined. 
4. Add sour cream, vanilla and anise extract and seeds, continue to beat until well combined. 
5. Slowly add flour mixture gradually and beat until dough forms.  Stir in walnuts.
6. Turn out dough onto lightly floured surface and divide into 3 equal pieces. 
7. Form each piece into a loaf about 12-14 inches long and 2-3 inches wide. 
8. Place on lightly greased cookie sheet.  Be sure to allow at least 3 inch space between. 
9. Brush logs with egg wash (one egg yolk with one tsp. of water). 
10. Place sheet in oven and bake for 30 minutes, until pale golden. 
11. Allow to cool for 10-15 minutes on sheet. 
12. Then remove to cutting board and cut 1 inch thick slices.  

You can allow them to cool on a cooling rack or for crispy cookies, bake the cookie slices for 15 minutes more.  Makes about 3 dozen.

Don’t forget to add a comment below by June 1—your favorite picnic spot, favorite picnic food, worst picnic story, whatever—for a chance to win the Vineyard Cookbook.

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