Father’s Day Cookout Recipes

Fire up the barbecue and gather round to celebrate dear old dad this week with a summery menu highlighted by our smoky baked beans and house-blend dry grill rub, plus flavorful, all-natural bratwurst sausages to throw on the grill. These American classics are also accented by a bevy of fresh produce like rainbow Swiss chard, purple scallions and summer squash, plus a fresh-baked baguette and all the ingredients for a summery strawberry shortcake dessert. To Dad!

Here are a few recipe ideas for the week:

Potato Salad with Crème Fraîche & Mint
This unique recipe from Jamie Oliver ingeniously combines fresh mint, crème fraîche and Anaheim chile.

Grilled Turnips with Mint & Lime
The bright combination of mint and lime adds summery appeal to these tender-crisp grilled turnips.

Rainbow Swiss Chard with Lemon Citronette
A light, lemony dressing adds bright appeal to tender Swiss chard.

Charred Purple Scallion Gremolata
This smoky sauce is wonderful atop bratwurst, or slathered on grilled bread.

Strawberry Shortcakes with Honeyed Crème Fraîche
Topped with ripe strawberries, these shortcakes are moist, crumbly and just a touch sweet.

Honeyed Crème Fraîche
This amazing combination is wonderful atop shortcakes or pretty much any other fruit tart!

Honeyed Crème Fraîche

This amazing combination is wonderful atop shortcakes or pretty much any other fruit tart!

Ingredients:
1 cup crème fraîche
2 tablespoons honey

Method:
1. Combine crème fraîche and honey in a bowl; chill until use.

Strawberry Shortcakes with Honeyed Crème Fraîche

Topped with ripe strawberries, these shortcakes are moist, crumbly and just a touch sweet.

Ingredients:
Farm & Larder shortcake mix
¾ cup heavy cream, plus 1 tablespoon
4 cups strawberries, washed, stemmed and sliced
½ cup sugar
1 cup Farm & Larder honeyed crème fraîche (see recipe)

Method:
1. Preheat oven to 400°. Add the shortcake mix to a large mixing bowl. Measure ¾ cup cream; set aside 1 tablespoon. Add the remaining cream to the dry mixture, and stir with a fork until the mixture just comes together.

2. Lightly knead the dough a few times in the bowl, turn it out onto a lightly floured board, and roll out about ¾-inch thick. Cut six 2½-inch circles or squares out of the dough. Reroll the scraps, you should be able to get 2 or 3 more shortcakes out of it.

3. Place the biscuits on a baking sheet lined with parchment, and brush the tops with the tablespoon of cream. Bake for 15-17 minutes or until lightly golden. Remove from oven and allow to slightly cool.

4. In a second bowl, mix the sliced strawberries with sugar. To assemble, split each shortcake in half and top both halves with a serving of berries. Finish with a generous dollop of honeyed crème fraîche.

Charred Purple Scallion Gremolata

This smoky sauce is wonderful atop grilled bratwurst, or slathered on grilled bread.

Ingredients:
1 bunch purple scallions
3 small lemons
2 garlic cloves, skins on
2 tablespoons olive oil
4 tablespoons parsley, chopped

Method:
1. Cut off the roots of the scallions, and trim about an inch off their greens. Cut the lemons into thin slices, reserving the ends for another use. Toss the scallions, lemon slices, and garlic with the oil, salt and pepper.

2. Grill until charred on all sides, being careful not to burn the garlic. Let cool in a bowl.

3. Peel the garlic and mince. Finely chop the lemons and slice the green onions. Mix everything together with the parsley. Add salt if desired.

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