5 Perfect Picnic Recipes

Cook up a Dîner en Blanc-worthy menu à la Hawksworth at home

It’s the most prestigious picnic party in town. Dîner en Blanc returns to Vancouver for its seventh edition on Thursday, August 23rd—and we’re sharing the recipes to Hawksworth’s exclusive menu for the big event.

Here’s how to make Smoked Beef Brisket, Maccheroni Pasta, Kale and Chard Salad as well as Buttermilk Pannacotta and Avocado Pudding for dessert—all of which are perfect for al fresco dining…

1. Smoked Beef Brisket

Ingredients

• 500 g beef brisket

Brine

• 5 L water
• 1 cup kosher salt
• ¾ tsp nitrate salt
• ¾ cup crushed garlic
• 3 cups white onion
• 4 pieces of lemon zest
• 2 sprigs of thyme
• 4 bay leaves
• 5 pieces star anise
• 2 cup coriander seed
• 1 tsp whole black pepper
• 1 tbsp crushed chili

Instructions

1. Combine ingredients in a large pot, bring to a boil then reduce heat to a simmer for 20 minutes. Ensure salt is fully dissolved. Cool then strain.

2. Soak beef in brine for 48 hours in the fridge. Rinse under cold water for 30 minutes.

3. Smoke beef for 6 hours in meat smoker.

4. Slowly roast beef for 6 hours at 225 F.

5. Rest brisket for 45 minutes and serve.

Serves 4, gluten-free, dairy-free and nut-free

2. Maccheroni Pasta

Ingredients

• 3 cups maccheroni pasta
• 1 cup fresh heirloom tomatoes, chopped
• ½ cup fresh porcini mushrooms, thinly sliced
• 1½ cups tomato sauce
• ¾ cup arugula pesto

Instructions

1. In a large pot over high heat, cook pasta in salted boiling water until tender.
2. Toss cooked pasta in the tomato sauce (recipe below) and then plate.
3. Garnish pasta with fresh cut heirloom tomato, sliced porcini mushrooms and arugula pesto (recipe below).

Tomato Sauce

• 7 cups Roma tomatoes, peeled and diced
• 4 tsp cloves garlic. finely chopped
• ½ cup shallots, finely chopped
• ¼ cup olive oil
• 1 tsp chili flake
• ¼ cup tomato paste
• 5 sprigs tarragon
• 2 sprigs thyme
• 2 sprigs basil
• 1 cup sherry vinegar
• ¼ cup sugar
• Salt and pepper to taste

Tomato Sauce Instructions

1. In large oven-safe sauté pan over medium heat, sweat out garlic and shallot until tender and translucent.
2. Add tomatoes, herbs and vinegar.
3. Cook in oven at 300F for roughly 4 to 6 hours.
4. Remove from oven and bring to a simmer over medium-low heat; add sugar.
5. Cook for 1 hour and blend until smooth.

Arugula Pesto Ingredients

• 1 garlic clove
• 4 cups arugula
• 2 cups basil
• 1 cup parsley
• ¼ cup Parmesan
• 3 tsp salt
• 1 tsp chili flakes
• 1 cup olive oil

Instructions

1. In large pot, blanch herbs, arugula and garlic for 1 minute. Shock in ice water.
2. Add all ingredients into a blender; blend to desired texture.

Serves 4, vegan, gluten-free and nut-free

3. Kale and Chard Salad

Ingredients

• 1 bunch kale
• 1 bunch chard
• 120 g seared Albacore tuna
• 2 heirloom carrots, thinly sliced
• 1 cup crispy chickpeas
• 1 cup tahini dressing
• ½ cup toasted black and white sesame seeds
• 3 tbsp pickled shallot

Tahini Dressing

• 1 cup rice wine vinegar
• 2 tbsp ginger
• 4 cloves garlic
• ¼ cup pickled ginger
• 1 shallot
• 2½ tbsp white soy
• 4 tsp low sodium soy
• 2 cups tahini
• 1 cup grapeseed oil
• 1 cup sesame oil

Instructions

1. Sweat off ginger, garlic and shallot in some of the oil.
2. Add in pickled ginger, both soys, vinegar and bring to a simmer for 10 minutes.
3. Put in a blender on high and add in the rest of the oil and tahini. Let cool.
4. Sear each side of the tuna quickly in a hot pan; cool and slice.
5. Cook chickpeas until tender; cool and then deep-fry until crispy.
6. In a large bowl, dress kale, chard, heirloom carrot and pickled shallot with tahini dressing.
7. Top salad with crispy chickpea, toasted sesame seeds and chilled Albacore tuna and serve.

Serves 2, gluten-free, dairy-free and nut-free

4. Buttermilk Pannacotta, Strawberry Citrus Salad

Ingredients

• 2 cups yogurt
• 1 cup cream
• 1 cup buttermilk
• ½ cup honey
• 2 lemons, juiced
• 1 vanilla bean, scraped
• 5 sheets gelatin, bloomed

Instructions

1. Combine yogurt, cream, buttermilk, honey and vanilla; whisk until smooth.
2. Warm 1 cup of this preparation and gelatin, whisking to dissolve.
3. Add remaining cream, then lemon juice. Portion and chill.

Strawberry Salad

• ¾ cup strawberry puree
• ¼ cup simple syrup*
• 1 lemon juiced and zest
• 1 tsp Ultra-Sperse
• 2 cups strawberries, diced

Instructions

1. Combine purée, simple syrup and lemon juice in high-speed blender.
2. At medium speed, slowly add Ultra-Sperse. Continue running one minute; chill for 30 minutes.
3. Combine base with strawberry dice.

*Simple syrup can be made by boiling 75g of water with 75g sugar.

Serves 2, gluten-free

5. Avocado Pudding

Ingredients

• 5 cups avocado
• 1 cup cocoa powder, sifted
• 2 cups agave syrup
• 1 cup orange juice
• 2 tsp vanilla paste
• 1 tsp salt

Instructions

1. Combine avocado, orange juice and syrups in a high-speed blender.
2. At 50 percent power, blend until smooth.
3. Add remaining items and blend smooth.

Serves 2, vegan, dairy-free and nut-free