Tasty dishes, desserts to take to that summer party
What dish are you bringing to the Memorial Day party this month?
What are you bringing to the graduation do? To the baby shower? Or, the July Fourth barbecue?
Summer is coming, and a whole list of food-centered celebrations lies just ahead.
With the busy lives most of us lead, it’s getting less and less common for a host to prepare a whole meal alone from first course to dessert.
“There was something athletic about inviting friends for dinner and beginning a three-day marathon of cleaning, cooking and more cleaning,” recalls Anne Byrn, a former food editor who lives in Nashville and is the author of the “What Can I Bring Cookbook” (Workman, 2007), a kind of bible for anyone who belongs to the “Have Food, Will Travel” School.
“Offering to bring a warm casserole or a big green salad or a chocolate cake makes the dinner party and picnic and the office lunch … possible for busy people today.
“All is made possible because everyone helps out.”
And just how do they help out? Here in Western New York, it’s common for guests to bring the side dishes rather than the main course. “Given my own personal choice, I prefer to bring the salad,” says Susan Lichtblau of Kenmore, noting that a guest can never be too sure about how much oven space will be available.
Lichtblau puts the dressing in the bottom of the salad bowl, piles the salad vegetables on top of it and finally tosses the whole thing together on site. That way the greens stay fresh.
Even the hostess might enjoy that idea. Linda Grant of Buffalo says that if her guests ask, she always asks them to make the salad. “I hate to make salad,” she confesses. She also might request they bring dessert.
“I try not to eat dessert myself so I don’t like to have it around the house.”
“I also like to ask people to bring an appetizer or an hors d’oeuvre because that way you get a variety,” she points out.
And yet — there are still those invitees who are brave enough to tote the main course. With certain parameters, of course.
“I look for something really neutral, like a tofu dish or something, says Kathryn Gordon of Buffalo.
“I know a lot of people tend to bring pasta but sometimes it’s made with something all those people can’t eat, ” she says, pointing out that many people have allergies or are diabetic.
“I also might bring a creative vegetarian dish like vegan hummus or Israeli type salads — people love eggplant salads, ” Gordon adds.
“These are not exciting things, but these are the foods that people like.”
On the other hand, Dr. Thomas Jambro of Buffalo often does go the pasta route. He’s a good and elaborate cook but, come summer, he’s also an advocate of simplicity. Jambro’s specialty is nothing more than Tuna Macaroni Salad. With the best ingredients, of course.
“I use Barilla macaroni,” he says. “And white albacore tuna. Then I add Miracle Whip, chopped onion, parsley, sometimes even grated Parmesan cheese with hard boiled eggs for garnish.
Jambro, who owns a boat, is not above taking that salad to the authorities who patrol the river at the very beginning of the boating season. The river cops love it and there are advantages.
“Sometimes, even for a picnic, I do it the day before.”
To measure just how pervasive the potluck tradition is, take note of the number of accessories that are now available — all the better to keep the hot food hot and the cold food cold, of course.
“There’s never been a better time for toting food because the gear is so cute now,” says Byrn. The gear is necessary too, she says.
“After all, you want to be as considerate as possible and bring the food as nearly complete as you can.
“You don’t want to be a counter hog.”
Heaven forbid. Byrn talks about the many insulated bags and collapsible picnic baskets available at your housewares store or even online. And then she turns serious for a moment,
“One thing is certain,” she says in her book. “When you prepare a favorite recipe to share with others you nurture them. It is a gift from the heart.”
“Divvying up the menu enables a great feast to take place with the burden on no one person,” Byrn adds.
Here a few ideas that may help get you out of the same ol’, same ol’ what-shall-I-bring rut. They may appear ordinary — but each has a slightly different twist. In a way, I think, they represent the best of two potluck worlds: They taste good and they aren’t a threat to unadventurous fellow guests. But still, they do add a little pizazz.
Everyone loves deviled eggs, for instance. But the addition of shrimp to these adds a whole new dimension.
Shrimply Delicious Eggs
12 large hard cooked eggs
1/2 to 3/4 cup mayonnaise
2 teaspoons yellow mustard
1 teaspoon salt
1/4 to 1/2 teaspoon hot sauce
1/2 cup finely chopped cooked shrimp
2 tablespoons chopped fresh dill
Hard cook eggs and peel them under running cold water to remove shells. Cut the eggs in half lengthwise. Remove yolks and place in a bowl; set the whites aside.
Mash the yolks, adding mayonnaise, mustard, salt, hot sauce, shrimp and dill; stir to blend. Taste and adjust the seasonings.
Fill each egg white with about a tablespoon of the yolk mixture. Refrigerate until ready to serve. Recipe adapted form “Happy Holidays from the Diva of Do-Ahead” by Diane Phillips (Harvard Common Press, 2006)
Layered salads are as common as thermal carryalls. This one, though, with its Mexican slant is different.
Nacho Salad
2 large ripe avocados, pitted and peeled
2 cups purchased thick salsa or pico de gallo
3 cups shredded cooked chicken
1 head iceberg lettuce, shredded
1 small bunch baby leaf spinach, destemmed and torn
3 cups broken tortilla chips
1 can (15-ounce) black beans rinsed and drained
4 green onions, sliced
1 small green bell pepper, chopped
1 cup grated cheddar or jack cheese
Place avocados in medium bowl. Add 1/3 cup of salsa and mash to a chunky consistency. Season with salt and pepper.
In a large glass bowl, layer half the lettuce, half the spinach, chicken, beans, chips, green onions, bell pepper and cheese. Top with half the guacamole and half the remaining salsa. Repeat.
Use additional salsa to cover the top completely and refrigerate for at least 3 hours before serving. Serve with vinaigrette or ranch dressing. Makes 8 to 10 servings.
Everyone loves brownies, and here’s a recipe for a brownie that’s a little bit different.
Marble Brownies
1 package brownie mix
1/4 cup sugar
2 tablespoons butter
1 tablespoon cornstarch
1 cup dry cottage cheese
1 egg, beaten
2 tablespoons milk
1/2 teaspoon vanilla
Prepare brownies according to package label and set aside.
Cream sugar and butter; mix in the cornstarch. Add remaining ingredients and blend very well.
Spread half of the chocolate mixture in the bottom of a well-greased 9-by-13-inch pan. Pour cheese mixture over the chocolate layer. Spread remaining chocolate mixture over the cheese. Run a spoon lightly through the mixture to provide a marbled effect.
Bake in a preheated 350-degree oven for 40 to 45 minutes. Cool and cut into squares.
This recipe makes one of the richest pies you’ve ever eaten in your life. Once the Dulce de Leche is prepared, there is nothing to it. Be sure to call your host to check that there will be refrigerator space to hold the pie until serving.
Banoffee Pie
2 cans (14-ounce) sweetened condensed milk
1 graham cracker crust, baked
4 medium ripe bananas
1 cup heavy cream
2 tablespoons confectioners’ sugar
1 teaspoon vanilla
1/2 cup chopped nuts
Pour the condensed milk in a saucepan and cook it over very low heat, stirring fairly constantly until the milk becomes very thick and tan in color. Allow time for this as it will probably take an hour or more. Allow to cool thoroughly.
Slice the bananas into the pie shell. Cover with the Dulce de Leche and spread it over the bananas.
Whip the cream with sugar and vanilla and spread over the Dulce de Leche. Sprinkle with the nuts. Serve chilled.
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