June supper club: Early summer family picknick

In June, we met in Shoup Park in Los Altos for a family picknick.

I (Katharina) brough meat balls and honey-wheat bread:

Rebecca brought a chickpea salad:

Lauren made green gazpacho:

Green Grape and Marcona Almond Gazpacho

Most people think tomato when they hear gazpacho, but there's no tomato in sight here. This version of Spain's classic white gazpacho features cucumber and green grapes, thickened with a few luscious marcona almonds to a silky creaminess.

Ingredients

    1 large garlic clove
    2 1/2 large seedless cucumbers, peeled and cut into 1-inch dice (5 cups), plus 1/4 cup finely diced peeled cucumber, for garnish
    1 1/4 cups whole green grapes, plus 1/4 cup diced grapes, for garnish
    3/4 cup marcona almonds
    3 cups crustless 1/2-inch dice of good white bread (Used Alfaro's Pullman style white bread)
    4 scallions, white and tender green parts, cut into 1-inch lengths
    1 cup packed watercress leaves (Used Arugula as no water cress available)
    1/2 cup cold water
    1/4 cup extra-virgin olive oil
    2 tablespoons sherry vinegar
    Salt and freshly ground pepper

Instructions

1. In a small saucepan of boiling water, cook the garlic clove for 10 minutes; drain.
2. In a blender, working in batches, puree the garlic with the 5 cups of diced cucumber, the 1 1/4 cups of whole green grapes, 1/2 cup of the almonds and the bread cubes, scallions, watercress, water, olive oil and sherry vinegar until very smooth. Transfer the soup to a large pitcher and season with salt and pepper. Refrigerate until chilled, about 2 hours.
3. To serve, chop the remaining 1/4 cup of almonds. Stir the gazpacho, then pour it into shallow bowls. Garnish the soups with the finely diced cucumber and grapes and the chopped almonds and serve.

Kim brought a baked dessert:

Chocolate Chip Cookie Brittle

from Real Sweet by Shauna Sever

14 tablespoons (7oz/200g) unsalted butter, cut into tablespoons

1 cup (7oz/200g) turbinado sugar

2 teaspoons pure vanilla extract

1 teaspoon fine sea salt

2 cups (9oz/256g unbleached all-purpose flour

1/2 cup (2 1/8oz/60g) finely chopped pecans or walnuts

3/4 cup (4 1/2oz/128g) bittersweet chocolate chips (60-70% cacao)

1. Position a rack in the center of the oven and preheat to 350°.  Have ready a rimmed 12 x 17-inch baking sheet.

2. In a large heatproof bowl, combine the butter and sugar.  Microwave on high power just until the butter is hot and almost completely melted and the sugar has begun to dissolve, about 2 minutes.  Alternatively, you can melt the butter and sugar together in a saucepan over medium heat, being careful not to bring the mixture to a boil

3. Remove the bowl from the microwave (or the saucepan from the heat) and whisk until the butter is completely melted.  Let cool for 5 minutes.  Whisk again continuously for 1 minute, or until the mixture is thickened and smooth and no longer appears separated.  Whisk in the vanilla extract and salt.  Stir in the flour until well incorporated.  Stir in half the finely chopped nuts.

4. Turn out the dough onto the sheet pan and pat it into a very thin, even layer with your hands (it won't look as if you'll be able to fill the entire pan, but you will, just keep patting and spreading the dough all the way to the edges of the pan).   Use an offset spatula to give the dough a smooth finish.  Sprinkle the chocolate chips and remaining chopped nuts over the dough and press them lightly into it with your hands.

5. Bake for 22-25 minutes, or until light golden brown and slightly firm to the touch all over, rotating the pan 180 degrees every 7-8 minutes to encourage even baking.  Let cool in the pan for 3 minutes.  Line a second sheet pan with parchment paper.  Flip the brittle slab onto the paper and then immediately invert it right side up onto a cooling rack, peeling off the parchment.  Cool completely.  Break into pieces.  Store in an airtight container for up to 5 days.

Marionberry "Crack" Coffee Cake

from The Sugar Cube by Kir Jensen

makes 12 servings

Ingredients

Streusel topping:

3/4 cup unbleached all-purpose flour

1/4 cup old-fashioned rolled oats

1/4 cup plus 2 tablespoons packed dark brown sugar

1/2 teaspoon sea salt

3/4 teaspoon ground cinnamon

1/2 teaspoon ground cardamom

1/4 teaspoon freshly grated ground nutmeg
1/4 teaspoon ground ginger
1/2 teaspoon pure vanilla extract
5 tablespoons unsalted butter, melted and cooled

Fruit Filling:
2 pints marionberries or blackberries
1/3 cup granulated sugar
1/4 teaspoon sea salt
1 teaspoon grated lemon zest

Cake:
3 cups unbleached all-purpose flour
3/4 cup toasted pecan halves
1 teaspoon sea salt
1/2 teaspoon baking soda
1/2 teaspoon baking powder
2 teaspoons ground cinnamon
1 teaspoon ground cardamom
1/2 teaspoon ground ginger
1/4 teaspoon freshly ground nutmeg
1 cup (2 sticks) unsalted butter, at room temperature
2 cups granulated sugar
3 tablespoons vegetable oil
3 large eggs, at room temperature
1/4 cup full fat sour cream
2 teaspoons pure vanilla extract
3/4 cup buttermilk

Instructions:
1. Preheat oven to 325°.  Butter and flour a 9-inch x 13-inch baking dish, tapping out the excess flour

2. To make the streusel topping: In a medium bowl, combine the flour, oats, brown sugar, salt, cinnamon, cardamom, nutmeg and ginger.  Stir until thoroughly combined.  Mix the vanilla with the melted butter, pour into the dry ingredients, and stir until the mixture is evenly moistened and holds together when squeezed between your thumb and index finger.

3. To make the fruit filling: In a small mixing bowl, gently toss the berries with sugar, salt and lemon zest.

4. To make the cake: Sift together the flour, salt, baking soda, baking powder, cinnamon, cardamom, ginger, and nutmeg into a medium bowl.

5. In the bowl of a stand mixer fitted with a paddle attachment, beat the butter on medium speed until fluffy.  With the mixer on medium-high, add the sugar and beat until light and fluffy, about 2 minutes.  Beat in the vegetable oil, 1 tablespoon at a time, until incorporated.  Add the eggs, one at a time, beating well after each addition.  Scrape down the sides of the bowl.  Add the sour cream and vanilla and beat until incorporated.  The mixture will be very light, smooth and fluffy.

6. With the mixer on, alternately add the flour mixture and buttermilk, beginning with the flour and adding each in two increments, and mixing after each addition just until incorporated.  Remove the bowl from the mixer and fold in the toasted pecans with a spatula.

7. Pour half of the batter into the prepared baking dish and spread evenly with a small offset spatula.  Distribute the fruit filling evenly over the batter, leaving a 1/4-inch border (so the fruit doesn't burn or stick to the pan). Top with the remaining batter and spread evenly.  Sprinkle the streusel evenly over the top. 

8. Bake on the middle rack of the oven for 30 minutes.  Rotate the baking dish from front to back and continue to bake until the top is a deep golden brown, springs back when lightly pressed, and a knife inserted in the center comes out clean, another 30-35 minutes.

9. Let cool in the pan on a wire rack for about 20 minutes before cutting into squares and serving

Tip: To toast the pecans, preheat the oven to 350°, spread the nuts in a single layer on a rimmed baking sheet, and toast until fragrant and beginning to color, 5-8 minutes. Cool and finely chop.



Sara's family brought various dishes, including pork loin, beans and carrots, and tomato salad: