Archive for the ‘Party Food’ Category

Simple Perfect Lemonade
The impact that holidays have on my mood is real. I don’t even have Memorial Day off, but a feeling I can only describe as three-day-weekend anticipation built on Friday afternoon anyway, as I watched the clock tick toward 5pm. The lack of social commitments and spectacular weather of these two days feel like a luxurious break on their own.

There aren’t many things that can break me out of my water-all-time-time beverage habit, but the arrival of summer weather is one of them. And lemonade is usually first in line for my liquid-y cravings. Amazingly, though, I’d never made it from scratch until earlier this spring during the citrus extravaganza following my trip to California.

I can’t believe I waited so long.

Just lemons and sugar

Woe to the time I’ve wasted buying lemonade from the grocery. Woe to the powdery mix that’s walking around emulating this precious elixir. Using only a few lemons, you can make the most perfect, delightful lemonade with hardly any effort at all. Please do so as soon as possible.

Zesting

Read on »

Watermelon small
Despite the seasonally cold and rainy weather that has swept across the majority of the US over the last few days, the beginning of summer is approaching in all its three-day-weekend glory. I love the bookends that Memorial Day and Labor Day offer to summer: for many, they mark the first and last travel weekends, family weekends and most significantly, cookout and potluck weekends of this productive season.

I always look forward to summer potlucks. As someone who hates to eat just one thing for dinner, the wide array of casserole dishes, salad bowls, and serving platters squashed together on an eight-foot table is a favorite sight of mine. I also relish the chance to pull out a few of my favorite recipes that are either too large or too high-calorie to cook for our two-person household. I imagine you have a few of these recipes of your own.

But if you don’t, or if you’re looking for something new to bring to any festivities you may have planned for the weekend, I dug through the archives for my favorite summer dishes that make for good sharing.

Broccoli Cauliflower Salad

Side salad
While I first learned to make this salad as a light, fresh foil to rich and heavy holiday menus, I find it really shines at summer cookouts and potlucks. It does take some time to prep as all the ingredients must be chopped and layered, but this can be done a day in advance. By adding the dressing immediately before serving, the result is a textured, satisfyingly crunchy salad that you cohorts will love. It’s almost a sure bet that your salad bowl will come home with you completely empty.

Caramelized Onion Dip

Dippity dip dip
This dip is easily one of my favorite culinary discoveries. Piles of onions are caramelized down to the soft, sugary, sultry versions of themselves. Then, mixed into Greek yogurt and mayonnaise, a delectable ambrosia emerges. I make this exclusively parties and potlucks: it’s not particularly high-calorie on its own, the thick-cut potato chips are a different story. Spread the calorie love!

Strawberry Rhubarb & Goat Cheese Toasts

Fancy breakfast
‘Tis the season for strawberries and rhubarb! And it’s ALWAYS the season for goat cheese and toasty bread. Give your party-goers a little DIY fun with these easy toasts.

Read on »

Homemade Pizza Rolls
Hey guys! Sorry it’s been like, months since I’ve been here. After a brief website shut down (not a big deal, I fixed it), an October full of autumn festivities and adventures, a November featuring major events at my job, a contract birthday cake, and two Thanksgivings, a December just being its normal insane self, and a January long hours, cold-weather-crankiness, and holiday recuperation, it’s finally time: climbing around my kitchen with a camera and sharing tasty treats with you is finally back at the top of my list. No hard feelings, k? Or if you have them, can I fix them with pizza rolls?

Homemade Pepperoni Pizza Rolls
The answer should be YES. I felt for years that pizza rolls were just one of those things that could only be purchased in the freezer section, compliments of food scientists and packaging specialists. But no! You can make your own, and I daresay they are even better than their freezer-burned counterparts. For one thing, you can know exactly what’s inside and make that choice yourself.

Simple pizza ingredients
For this, my first foray into homemade pizza roll-dom, I stuck with the basics: pepperoni, zesty red pizza sauce, and the three cheeses I put on all my pizzas all the time always: mozzarella, parmesan, and asiago.

Read on »

Sweet Corn Croquette

We took a spectacular trip to Oregon the first couple weeks of July. We did the normal vacation things: saw beautiful sites, had outdoor adventures, met new people, and engorged ourselves on all the best food the state had to offer. One delicious meal after another, Oregon pulled out all the stops and left our bellies almost constantly full. On our last night in Portland, we ended up at Montage, a cozy little southern restaurant famous for its mac and cheese and the elaborate aluminum foil animals that enclosed their leftovers.

Their mac and cheese was really good. And the foil animals were amusing. But it was the appetizer that stuck with me: deep-fried gems of creamy corn that we ordered on a whim. I knew immediately I had to re-create them.

Sweet Corn Croquettes
To be honest, I was a little unclear about what a croquette actually was. My experience at Montage, and a previous one at a restaurant in Durham, seemed to suggest that croquettes were deep-fried balls of, well, whatever one might want. Searches for recipes for “corn croquettes” led to surprisingly few results, but I eventually found a recipe with photos that somewhat resembled the ones we’d had in Oregon.

Read on »

Pico de Gallo

I have a little garden plot in a rooftop garden at my job in Columbus. It’s a challenging thing, really, to grow food on a cement slab 30 feet above the ground, but for one reason or another, my tomato plants are thriving. In an effort to keep up with the continuous supply of plump, crimson tomatoes I’ve enjoyed for the last few weeks, I’m trying to expand my repertoire of fresh tomato recipes. With the first breaths of autumn already trying to make their way into Ohio, I just can’t quite stand the idea of peeling these tomatoes and cooking them into a slurry of marinara or bolognese. I started with this, a common salsa where fresh tomatoes are the stars of the show.

Simple ingredients Read on »

Fluffy Frosted Sugar Cookies
As someone who bakes rather a lot of cake, it might surprise you to know that I actually don’t bake many cookies. If you invite me to a dinner party, you’re more likely to answer the door to find me carrying a teetering stack of tender cake layers, smeared with berries and whipped cream, than a plate of half a dozen cookies. Well, I should clarify: I make a LOT of chocolate chip cookies, as it is Brad’s favorite and one recipe that I could likely make in my sleep. No, I haven’t posted that recipe here yet, but I promise I’ll remedy that situation soon.

In the meantime, though, I desperately want to talk about this cookie.

Frosted Fluffy Sugar Cookies
If you’ve ever enjoyed one of those Lofthouse cookies, or the grocery-store knock-offs, this recipe is for you. Not only are these cookies SHOCKINGLY easy to make, but they are soft and fluffy and flavorful and cute and everything you want them to be without the weird sugar-y aftertaste of their inspiration.

Simple cookie ingredients
We start with a pretty basic array of ingredients. Flour, baking powder, and salt combine to form the dry set, butter and sugar cream together to form the base, and egg, vanilla, and just a bit of almond extract wrap it all up.

Read on »

Charred Corn Salsa
It felt like spring the latter half of this week. The sun was shining, the last of the snow that has persisted in our street for weeks has melted, and it was nice enough to wander about without a jacket. The thrill of the weather finally breaking is one of my favorite moments each season!

Ingredients
Perhaps associated with the first burst of warm-ish weather, I tend to also get an itch to vacation at this time of year. It might also be years of Spring Break indoctrination, but I suddenly yearn to pack my bags for some tropical adventure! Not that I actually did a lot of that growing up, but the once or twice that we did vacation somewhere warm over Spring Break were enough to permanently spark anticipation every February. Unfortunately, we have no imminent vacation plans for this spring. So! To ease my wanderlust, I’ve settled by making some charred corn salsa.

Read on »

Valentines Raspberry Cheesecake Bars
Hello!

I’m so happy to say that. You may have thought that I had given up the goat, abandoned this little blog and buried it in the snow of this long, deep winter. But the truth is I just, quite simply, haven’t had the time or creative energy to handle it these last couple of months. Between the final events push of the fall semester at Duke, co-hosting a holiday party, moving out of my sublet, traveling for the holidays, camping on a friend’s couch for two weeks, saying goodbye to Durham, moving to Columbus, unpacking, organizing, starting a new job, visiting old friends, re-organizing, visiting more friends, and enjoying the company of Brad again, my camera has sat dormant for just over two months.

This move was a toughie. I started my new job almost immediately  upon my arrival in Columbus, and the cold weather provided me with little incentive to do much more than curl up in blankets when I got home each night. It’s taken several weeks to get used to my new kitchen. I’ve spent several evenings lamenting the fate of meals I nearly burned to death as I try to get used to cooking on a glass-top stove. I keep reaching for things where they used to be in my old kitchen. The pantry, still, is a total nightmare, as I have yet to find several hours to sit down and really consider where everything should go (doesn’t everyone do that?)

But finally, the time came this weekend for me to break out a recipe I’ve wanted to share with you since I started this blog. I must say, glass stove and messy pantry aside, I can’t deny that my current kitchen is far more equipped for blogging than my last, primarily due to one giant feature.

LIGHT!

Light, glorious light! Flooding in to every corner of our apartment, these gaping sunny windows line the southern and western walls of our new home. They overlook a park and a river and trees and some sort of weird oyster-and-pearl sculpture. Admittedly, also a freeway, but I confess it is somewhat fascinating to watch the sludge of evening traffic heading north after Brad and I have already arrived home.

The point, here, is that not only did I shoot one recipe this weekend, I shot three! Complete with the natural, angular light that I love to shoot in. No more toting cutting boards topped with carefully balanced ingredients to the office!

Let’s get started, shall we? Three years ago, about two weeks BEFORE I decided to start a food blog, I made these compact cheesecake bars to celebrate Valentine’s Day. Thinner than normal cheesecake, they can easily be eaten without a fork and can be made in any shape you so desire.

Graham crackers ready to crush Read on »

Fancy Fried Green Tomatoes

I attended a wedding a couple weeks ago for two good friends I’ve developed since moving to North Carolina. A fairly significant portion of our friendship is based on a love of and fascination with food: we’ve explored North Carolina farms together, swapped recipes, and enjoyed a wide variety of Triangle restaurants. So I guess I shouldn’t have been surprised that their wedding included not one, but two meals, the first an Indian buffet to celebrate Varsha’s culture, and the second an elegant array of quintessential American cuisine to celebrate Eric’s.

I’ve heard people say that no one will remember the food at a wedding, that people have simply come to expect a good meal when they attend a reception. The food at this wedding, however, was anything BUT forgettable. We ate until we couldn’t eat anymore, and then after a few minutes, everyone squeezed in just a little bit more because the food was so. dang. good.

And my favorite treat was not an entreé, not a dessert, but one of the passed hors d’oeuvres for the second meal: a fried green tomato dressed up with a bit of pimento cheese and mint jelly. I was so impressed that after seeing a large pile of green tomatoes at the farmers market the next week, I snatched up a couple to re-create them at home.

Simple green tomatoes

Now work with me on this one. I was really, really skeptical when this tray came around. For one thing, I had never eaten a regular fried green tomato before. I don’t particularly like red tomatoes, so I guess I’ve never felt inclined to try a green one. Don’t worry, I now know I’ve been MISSING OUT for years. I guess I’ll just have to compensate for all that lost time by making these all the time.

Read on »

Smooth Garlic Hummus

I think I was in sixth or seventh grade when I first heard about hummus. One of my classmates probably brought it in their packed lunch, with a pack of carrot sticks or some pita bread. My hometown was (and still is) definitely the kind of place where sixth graders are excited about eating hummus and carrots for lunch.

Unfortunately, I was horrified by the idea of eating hummus. For the better part of my childhood, I thought that hummus (ground chickpeas with tahini paste) and HUMUS (fully decomposed soil) were the same thing. I was all for eating the fruits of the earth, but the earth itself? NO WAY.

The connections one makes as a child are truly fascinating, aren’t they?

Smooth Yummy Hummus

Now, however, I know the truth. I know that in fact, that extra “m” makes a HUGE and delicious difference. What’s more, hummus is an incredibly easy and inexpensive snack to make.

And it starts, of course, with chick peas.

Read on »