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Festive in the Field: Prosser Farm Summer Party Planner

By EatingWell Editors

For farm-to-table entertaining it doesn’t get any fresher than this meal from chef Tom Douglas at his farm in Prosser, Washington. You don’t need to be a trained cook to serve this farm-fresh menu to your friends, though—it’s not hard to put together, with a little planning. Complete the meal with the wine pairings below.

Summer Party Menu for 8


Starters

Lemon-Thyme Whipped Riccotta (with whole-grain crackers, cut-up vegetables and/or baguette/bruschetta)
Grilled Eggplant Dip (with crostini)
Crispy Speck and Melon Salad

Main Courses & Sides

Grilled Leg of Lamb with Mint-Garlic Rub
Heirloom Tomato Salad with Fried Capers
Rosemary Roasted Potatoes & Sweet Onions

Dessert

Cornmeal-Blueberry Shortcakes with Honey Whipped Cream

Party Planner

Up to 5 days ahead:

Prepare vinaigrette for Heirloom Tomato Salad with Fried Capers (Step 1).

Up to 3 days ahead:

Order 5-pound boneless leg of lamb and ask to have it butterflied.
Prepare Grilled Eggplant Dip; cover and refrigerate.

Up to 1 day ahead:

Marinate lamb for Grilled Leg of Lamb with Mint-Garlic Rub (Steps 1-2).
Prepare Lemon-Thyme Whipped Ricotta; cover and refrigerate.
Prepare the shortcakes for Cornmeal-Blueberry Shortcakes with Honey Whipped Cream (Steps 3-5) and refrigerate overnight on the baking sheet.
Prepare the blueberries and whipped cream for the shortcakes (Steps 1 & 7) and refrigerate.

About 10 hours before serving:

Prepare potatoes for Rosemary Roasted Potatoes & Sweet Onions (Steps 1-2) and refrigerate for up to 8 hours. Then let stand at room temperature for 1 hour before proceeding with Steps 3-5.

About 8 hours before serving:

Prepare melon salad (Step 1 of Crispy Speck & Melon Salad) without mint; cover and refrigerate.

About 1-1/2 hours before serving:

Remove lamb from refrigerator. Preheat grill.

About 1 hour before serving:

Finish Crispy Speck & Melon Salad (Steps 2-3) and stir mint into the melon salad..
Finish Heirloom Tomato Salad with Fried Capers (Steps 2-3).
Finish Rosemary Roasted Potatoes & Sweet Onions (Steps 3-5).
Grill lamb. (If you didn’t make the Grilled Eggplant Dip ahead of time, grill eggplant now and prepare the dip.)
Bake shortcakes (Steps 2 & 6) and let cool.

Wine Pairings

BiancaVigna Prosecco DOC, Brut Veneto, Italy ($18) This light-bodied sparkling Italian wine with aromas of apple and peach makes a lovely aperitif.

2012 WillaKenzie Estate Pinot Gris, Willamette Valley, Oregon ($20) Bright and lush, this certified-sustainable Pinot Gris plays well with the acid of the tomatoes and melon.

2011 Corvidae Rook Red Blend, Columbia Valley, Prosser, Washington ($14) Made with grapes grown near Prosser Farm, this juicy red wine is a perfect complement to the grilled lamb and rosemary potatoes.

2013 Poet’s Leap Riesling, Columbia Valley, Washington ($20) With honey and apricot flavors, this lightly sweet, top-rated Riesling is an exquisite pairing for the shortcake dessert.



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