Every year, we try to attend at least one of the numerous performances held at Wolf Trap for the Performing Arts in Vienna, VA . There is nothing better than having a wonderful outdoor picnic and great wine prior to a performance. This year, the concert was Harry Connick Jr, and what a terrific concert it was. I must say, our picnic prior was pretty terrific too. I brought the picnic and our friends brought sensational wines! What a winning combination. This year, the assortment of recipes came primarily from my mom’s recipe collection; my menu was Chilled Tomato Soup, Poached Salmon, Antipasto Salad, Picnic Spinach and Sausage Torte followed by Chocolate Bark and Poppy Seed Bread. I think the Spinach and Sausage Torte was the surprise of the night (now I know why it was one of my mom’s favorites) and is the one dish I wanted to highlight from the evening.
Our wine selection for the night
Picnic Spinach and Sausage Torte
Ingredients
- 1 pound bulk pork sausage
- 1 large yellow onion, chopped
- 2 slices French bread, torn into pieces and crumbled in food processor or blender for fine crumbs
- 1/4 cup milk
- 1 1/2 pounds fresh spinach, steamed 3 minutes and well drained
- 1 cup freshly grated Parmesan cheese
- 3 eggs beaten
- 1 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 teaspoon ground sage
- 1/2 teaspoon nutmeg
Instructions
-
Preheat oven to 350 degrees. Crumble the sausage into a skillet over medium-high heat. Cook, stirring until the pink color is gone. Add the onion and cook, stirring until the onions are golden and the pork is browned, about 10 minutes. Set aside to cool. Place the meat mixture in the food processor and pulse a few times to mince the meat and onions. Place the meat mixture in a large bowl. Add the bread crumbs and milk. Chop the cooked spinach and add to the meat mixture. Stir in the remaining ingredients. Spoon the mixture into a buttered 9 - inch springform pan. Bake uncovered for 50 minutes or until set. Cool, cover and chill. Bring to room temperature before serving. Cut into wedges and serve with crusty bread and assorted mustards.
I reserved 12 - 14 spinach leaves and immediately when the torte came out of the oven, I placed them around the edge of the torte.
Beautiful spread and this torte is a great picnic food. I miss Wolf Trap!