outdoor special ^ glamping
Words LAUREN HEDENKAMP Photos SARAH TERRANOVA GLAMPING Gourmet
C
lessly beautiful vintage experience. A 1971 Swiss Colony glamper has been transformed through flowers, vintage dishes, utensils, glassware and linens. ^
Salmon with Thyme and Coconut Oil, and an Asparagus Tartlet enhances the seasonal asparagus vegetable and highlights the elegance of using simple ingredients with well-cooked fish. A simple bright table setting can transport camping into an effort-
hange up the traditional warm weather activity of camping by adding an upscale vintage twist and
start glamping! Elevate a regular spring menu while glamping or at home with these two vintage inspired recipes with modern twists!
Spring Asparagus Tartlet Ingredients (serves 4): 16 - 18 Spears Asparagus 1 Tablespoon Butter 3 Sprigs Thyme 1 teaspoon Red Wine Vinegar 1 teaspoon Honey 1 Sheet of Puff Pastry (cut to size of skillet) Tablespoon of butter in skillet over medium heat; add asparagus spears and sprigs of thyme. Par-cook them for about 5 minutes. 4. Remove fromheat, mix in vinegar, removemixture onto separate plate and set aside. 5. Melt 1 / 2 Tablespoon of butter on skillet. Open thawed puff pastry sheet, fit puff pastry into buttered skillet. Cut excess pastry on the edges. Fork the bottom of the pastry. 6. Place asparagus mixture inside puff pastry and drizzle honey over asparagus. 7. Place skillet in oven for 15-20 minutes or until golden brown. Remove and portion out four pieces. Step - By - Step Instructions: 1. Preheat oven to 375° 2. Wash and cut asparagus spears to fit vintage cast iron skillet. 3. Melt 1 / 2
Cooking Utensils: 5in. Cast Iron Skillet Cutting Board Knife Measuring spoons
12 vintagekc spring 2016
Made with FlippingBook - professional solution for displaying marketing and sales documents online