Before you hit delete thinking “Who needs a Thanksgiving Harvest Salad when I can have fat, fat, and more fat on Thanksgiving?” I am here to tell you – YOU DO!! I talked my friend Cozy into this a couple years ago and I know it was a hit because she called me brilliant. I don’t often forget those who think I am brilliant. 🙂 As she quickly found out, this is all about the herbs. If I didn’t have to measure them for a printed recipe, I might just call for a crap-ton. You’ll want just that much.
The Thanksgiving Harvest Salad is everything you want in a salad, lots of green goodness with just enough rewards to make it not quite a salad and a bit more of an indulgence: fall fruit, tangy cheese, and sweet and spicy nuts. Think of it as your cheese board dumped on some greens. Genius, right?
Just as I was last making this salad, I found a new produce vendor on its maiden voyage to Michigan’s organic Sweetwater Market. I was squealingly happy! I thrived all summer on Summer Blend Gardens’ lettuce mix which included colorful nasturtium flowers and more. Highlight of the summer. But ba-bye, Marty. It’s fall now. Meet my new besties Caleb and Cindy-Beth at A Garden in the Woods. They bring the most gorgeous array of produce to this indoor winter market after spending their summer outdoors in Pentwater. How lucky am I? Even if you don’t live in the area, treat yourself by checking out their Instagram. Gorgeous. Stunningly beautiful!
For this salad, pick any assortment of greens you want, but I like a mix of colors and textures. Some salad blends at the grocery, like baby romaine, are heavy on young greens that don’t have much texture. So if that is your base, be sure to throw in some arugula or watercress. These add both pepper and bounce.
Even though I had no intention of adding radishes to the harvest salad, once Caleb told me these were not baby beets, but purple radishes, I had to. I just had to. Check out the cut radish in the salad photos – a gentle sponging of lavender fading across the cut surface.
Thanksgiving Harvest Salad
I see this wave of comprehension starting to wash over you, yet I still feel your skepticism – salad with lots and lots of herbs for Thanksgiving? I wasn’t kidding about the crap-ton of herbs. For 8 ounces of greens, I would add up to a cup of chopped, mixed herbs. I know I am still in sales mode on this herby addition, so I am ratcheting the herbiage down to a mere 1/2 cup in the recipe below. But be bold. Go for it. Add additional herbs if you are so called. Cozy reported that she ended up with arugula and spring mix with lots of fresh herbs. “You were right! The herbs made the complexity of the greens jump.” So trust us on this.
Now that you have a base in place, my go-to accoutrements are fall fruit, bits of cheese and sweet & spicy nuts. I used apples here, but if you have ripe juicy pears, they would be wonderful, as well as figs or persimmons. And while I used Barber’s Vintage Cheddar 1833 (it’s white) in small cubes (more interesting texture than grated), a perfect pearing (get it??) might include a blue like Roquefort or Stilton. Persimmons and fresh goat cheese anyone? I made that once at the request of Florence Fabricant of the New York Times, using Indiana’s Wabash Canonball, so if it’s good enough for her…………
Like most things in food and in life, winning combos are based either on similarities or contrast. Remember my celery root slaw? It was both! I made all the ingredients look the same (similarity), so you didn’t know til you tasted that there were three very different textures and tastes (contrast). Celery root, white cheddar and apple – all white, all grated. Surrrrrrrrrrrrrrrrrrrrrrprise! Similarity and contrast all rolled into one humble slaw.
For the vinaigrette, I chose a lemon olive oil and a maple Balsamic. Gobble! Gobble! I have also used a pear Balsamic when using fresh pears. When using flavored Balsamics, I tend toward a one to one ratio with the olive oil because they are so much sweeter than a traditional vinegar and don’t require a lighter hand. In this case, the maple Balsamic is quite dense, so I scaled it back. If you are choosing your own flavors, start testing with a two to one oil to vinegar ratio and add more vinegar, as you need. Because this dressing is special to this menu, I am only making a small batch, and I short-cut the prep by putting it all in a bottle and shaking before serving. A proper vinaigrette, as you know, has the oil added last in a drizzle so that it can incorporate and emulsify. We are streamlining today because we are busy!! Of course you can prep all your ingredients and the dressing a day or so ahead, except any fruit that would oxidize like the apple. Just keep the ingredients wrapped separately in paper towels and zip bags, and assemble toward serving time.
Now that we have settled on this glorious, fresh and palate-cleansing salad, there are a few other things that you might need to get on that table. Perfect roast turkey and gimme-more gravy? Check. Goat cheese and thyme mashed potatoes. Done. Brussels sprouts and prosciutto. You bet. And some delish cranberry ginger kumquat chutney. Done,done, done. All that is left is a winning Tennessee whiskey pumpkin ginger cheesecake. I have got you covered. All these recipes, complete with tips and must have equipment – looking at you potato ricer – are linked below.
I will be back in a few days with another dessert idea – a Bourbon-laced Apple Crisp – so check back in. Above all, remember we are giving thanks in an extra special way right now – so take a deep breath, be grateful that you have food to cook with and people to cook for, and leave that stress at the grocery check out lane. And if Dear Abby were around, she’d probably ask you to put a basket at the door for cell phones and ask your friends and family for the gift of presence. Enjoy this week with a heart full of gratitude. Be back soon.
The Thanksgiving Harvest Salad is everything you want in a salad, lots of green goodness with just enough rewards to make it not quite a salad and a bit more of an indulgence: fall fruit, tangy cheese, and sweet and spicy nuts. Think of it as your cheese board dumped on some greens. Genius, right?
Ingredients
Scale
1/2 pound mixed greens, 8 cups
1/2 cup chopped mixed herbs, including parsley, cilantro, dill and mint
4 scallions, chopped
1 apple, chopped, or other fall fruit such as pears, figs, persimmons, or dates
1 avocado, peeled, pitted and chopped
1/4 pound white cheddar, cut into small cubes (I use Barber’s cheddar)
4 radishes, sliced
1/3 cup lemon olive oil
1/4 cup maple Balsamic vinegar
Salt and pepper to taste
5-ounce package of sweet & spicy pecans
Instructions
Combine greens, herbs, scallions, apple, avocado, cheddar and radishes in a large salad bowl. Toss to combine. Refrigerate, covered, until ready to serve.
Make the vinaigrette, by combining the lemon olive oil, maple Balsamic, salt and pepper in a bottle and shaking to emulsify.
At serving time, drizzle the vinaigrette over the salad and toss to coat. Top with the sweet & spicy pecans.
Notes
The herbs really define this as a special green mix, so don’t skimp here.
I always like to use a fruit for sweetness, the cheese for richness and a tang, and the nuts for crunch. All other ingredients rotate in and out depending on what I have around. The purple radishes were calling out to me and that avocado wasn’t getting any younger. Both were fresh new twists at Thanksgiving.
Trader Joe’s is a good source of several sweet & spicy nut mixes.
Are your lights on? It’s Diwali, a Hindu festival of lights which started on the 7th this year. I recently had an opportunity to take these Indian spiced potatoes to a Diwali pot luck hosted by the New York Women’s Culinary Alliance in honor of this annual fête. I am not going to lie – although I feel quite confident in the tastiness of this dish – it is a bit daunting to take my spin on classic Indian cuisine to a culinary celebration that includes many Indian professional women chefs. Cultural appropriation is a big thing these days and the culinary world is not exempt. I tried to slide my dish in unnoticed, but it’s lack of “nametag”, sparking a few “what IS this???” comments, and those cute little bell-clad picks that I snagged in Mumbai’s Crawford Market ruined any chance of fading in the background. Oh, and I used habanero flakes instead of plain ole red pepper flakes!! These Indian spiced potatoes are no shrinking violet. Apologies to native Indian chefs for any pirating of their cuisine. And for Pot Lucky fans, rest easy. I already had an Indian feast on the docket for early next year. More taste treats in this flavor palate are on their way soon!
Diwali is a highlight of the Hindu calendar, celebrated in the fall here in the northern hemisphere. It is a triumph of light over darkness and good over evil. Sounds like something we could all use these days. “Light” has roots in most all world religions. While Diwali is celebrated for five days, the third day – today, as I write this – is the pinnacle, as it marks the darkest night in the Hindu calendar. Friends and family gather throughout the five days, and food is king.
I spent about a month in India ten years ago with a group from Women Chefs & Restaurateurs. We covered all things food along the entire west coast of the subcontinent, from Thiruvananthapuram to Mumbai. While very enlightening and informative, with stops at so many wonderful spice markets, it is not where this recipe derives its inspiration. I came by this recipe, if not with cultural integrity, with honor. It was handed to me maybe 30 years ago by Louise Spicehandler. If you can’t get spiced potatoes, with cumin, coriander and cardamom from a spice handler, then from whom? While I NEVER LOSE ANYTHING, this tattered print copy is, shall we say, temporarily indisposed. I suspect the original might have been copied from the NY Times, but since I can’t currently locate it, I am not positive. Louise was a great source of recipes and encouragement in my pre-professional days, as I dipped a toe in the culinary stream. As usual, Louise meticulously noted her adjustments in the margins of this recipe, and I meticulously followed them, until I didn’t. I think the ginger and the fresh herbs are my own, but to be honest, I never make it the same way twice. What do I have on hand? That’s the way I like it!!
Indian Spiced Potatoes (Khatte Aloo)
Khatte Aloo, or sour (khatte) potatoes (aloo), are often made with diced, possibly boiled, big potatoes. I can’t resist the cute little mouth-poppable rounds that are now found easily in your supermarket thanks to The Little Potato Company. They are multi-colored, one-bite wonders, serving as a delivery system for a whole lotta spice. And, I like to roast the potatoes, coated in spices, to further release the spices’ aroma.
I have always used lemon juice, but I asked one of the Indian chefs at the pot luck, and she uses lemon and lime. That sounds amazing. However you chose to make them, don’t overthink it. Large & diced or whole & small; spiced then roasted or boiled then spiced; whatever choices you make, Indian spiced potatoes are a great dish to serve with a pick as an hors d’oeuvre or even as a side dish at an Indian feast. I have also served them skewered with brats and peppers, both grilled first, then assembled for serving and topped with a tomato.
This dish is so quick and easy you might have time to run out and get yourself a henna tattoo! Then don’t forget to light the candles. Enjoy!
Khatte Aloo (sour potatoes) traditionally are diced, possibly boiled, potatoes. I like to roast tiny multi-colored, one-bite wonders and dose them with a whole lotta spice! Taste buds…you have been warned!!!
Ingredients
Scale
1 Tablespoon cumin seeds
1 Tablespoon coriander seeds
1 teaspoon cardamom seeds
1 1/2 pounds small (large marbles) potatoes
Zest of one and juice of 1/2 lemon, juice reserved
1 Tablespoon grated fresh ginger
2 Tablespoons extra virgin olive oil
1 teaspoon sea salt
1 teaspoon red pepper flakes
2 Tablespoons chopped fresh mint
2 Tablespoons chopped fresh cilantro
Instructions
Preheat oven to 425oF.
Pulse cumin, coriander, and cardamom about four pulses in a food processor or spice grinder until coarsely ground.
In a medium bowl, combine potatoes, lemon zest, and ginger. Drizzle with olive oil and stir to coat the potatoes. Season with cumin, coriander, cardamom, salt, and pepper flakes, stirring until the potatoes are spice-crusted.
Transfer to a sheet pan and spread out in one layer. Roast for 15-18 minutes until cooked through.
Transfer to a serving dish, scraping up additional spices left behind. Drizzle warm potatoes with lemon juice.
Serve warm or at room temperature, as a vegetable side dish or as an hors d’oeuvre. Before serving, toss with chopped mint and cilantro.
This Fig Prosciutto Pizza is a far cry from those sticky Newtons you grew up on. Sweet jammy fig butter, with crispy and salty Prosciutto, creamy rich Cambozola and fresh luscious figs let this pizza span a meal from appetizer to dessert, while achieving rock star status along the way. If you are like me, your first exposure to figs was the famous Fig Newton. Can’t say I was really a fan. It was kind of gummy and way too seedy for a kid. But yet, against all odds, the Newton became a fan favorite. Must be all that sugar. What really surprises me though is that Newtons are almost always the end of the line for the poor fig. After childhood, we fickle feasters don’t look back and all too often have never seen a fresh fig, much less tasted one. I ran across them in the garden when staying with friends in Italy some thirty years ago. My hostess was not a fan of the texture, and I get that, especially if you pull it from the tree and chomp into it, apple-style. But the flavor!! Oh my. It is a perfect foil for a creamy rich blue cheese and some salty Prosciutto. Hmmm…let me think what else? Thinking. Thinking. Thinking. Pizza dough? Now we’re cooking with gas!!!
Fresh figs have a fairly short season – found both in the spring and the fall, or if you are in Cali maybe a bit longer. They date back to 9000+ BC and were cultivated more than 1000 years before wheat or rye. Their existence is well documented from Aristotle to the art world. I mean, where would we be without fig leaves? Spanish missionaries brought them to the US in the late 1700s, where the Mission variety thrived in the California sunshine. To this day, Black Mission figs are among the most popular and that is what I used here.
Dried figs used to be a bit tough and required soaking (brandy wouldn’t be so bad) to use. But today there are unsulfured, wonderful, juicy varieties available in resealable pouches. Valley Fig offers organic dried Mission figs and Made in Nature offers dried Smyrna figs that are velvety and have “hints of honey, jam and butterscotch.” If you can’t find fresh figs, try chopping some of these in place of the fresh. As Made in Nature’s package says, “… congrats, nature. You really nailed it on this one.” They’re “figgin awesome.”
For the cheese, I used Cambozola, but there is a wide range of blues from which to choose, especially Stilton or Roquefort. I like the creaminess and richness of Cambozola as an offset to the salty meat and juicy fruit. This cow’s milk cheese, made in Germany, is a triple crème-ripened blue cheese and you might liken it to a cross between a blue and a brie. You would not be all wrong. While the name appears to be a portmanteau of Camembert and Gorgonzola given its similarity to the rich creaminess of Camembert and the blue bite of Gorgonzola, the name is also a nod to its terroir. It is made in Kempten (in Bavaria), whose Roman name is Cambodunum.
Fig Prosciutto Pizza
This is really another non-recipe recipe, which I know y’all love. Proportions are not essential when topping pizzas. Actually, even choosing the ingredients is not critically important. Just remember to aim for a balance of sweet, salty, fat and acid and a mix of textures, and if you dare, a contrast in temperatures. As written below, the jam provides sweetness; the cheese and meat are salty; the cheese adds creamy fat and richness; the vinegar add acid and serves as a light (just a drizzle) dressing for the arugula. The textures range from creamy to crispy, and the temperature is hot pizza with cold salad. Done and Done!
Let me know how it goes, and – as always – I love to read your comments on the website and see your photos on Instagram.
This Fig Prosciutto Pizza is a far cry from those gummy Newtons you grew up on. Sweet jammy fig butter, with crispy and salty Prosciutto, creamy rich Cambozola and fresh luscious figs let this pizza span a meal from appetizer to dessert.
Ingredients
Scale
1-pound fresh pizza dough (see notes)
11-ounce jar of Fig Butter (or fig jam) – may have leftovers
Favorite oil for drizzling on crust (I wouldn’t be mad if you used truffle oil once it comes out of the oven, but brush the crust with something less delicate before baking. Lemon oil is nice)
8 fresh figs, about 1/3 pound, sliced
1/2 pound Cambozola cheese, or other creamy blue like Gorgonzola
Flaky sea salt to finish – like my beloved Maldon’s
Instructions
Preheat oven and pizza stone to 425oF. Check pizza dough directions to confirm this is best for your dough.
Lightly flour a work surface and stretch or roll the pizza dough into a 12” diameter round. If you are using the roll-out dough that comes in a popping-fresh canister, follow those directions and roll into a rectangle, but plan on using more topping ingredients. Transfer the dough to a lightly oiled pan.
Spread the fig butter to create a thin layer, leaving a 1/2 “ border of dough around the outside. (See notes.) Brush the exposed outer ring of dough with a favorite oil.
Set the pan on the pizza stone and bake for 10 to 12 minutes until the crust is set.
Carefully remove from oven, adding the figs, some dollops of Cambozola and the Prosciutto. I like to take a half-slice of Prosciutto and twirl into a rosette, but some prefer to chop it and distribute the flavor more uniformly. Maybe you should be making two pizzas?
Return to oven and bake for 10 more minutes or until the crust is golden and the Prosciutto starts to crisp. The cheese should be melty.
Remove from oven and top with the arugula. Drizzle with a balsamic reduction (or Crema di Balsamico) and sprinkle with a flaky finishing salt.
Notes
Dessert Pizza or Appetizer? Actually, I have served it both ways. Spread the fig butter according to taste and purpose. If you use the whole jar (don’t judge) it will be pretty sweet. But it will also be nice and jammy. Depending on your taste, you might want to load up a bit more on the salty items like the cheese and Prosciutto.
Trader Joe’s makes a great fresh pizza dough, stashed in the cheese and prepared food refrigerator case. You can find it made with white flour, whole wheat and even gluten-free.
Stonewall Kitchen makes a lovely Fig & Walnut Butter and Valley Fig offers three flavors of fig spread. For this test, I used the Trader Joe’s Fig Butter.
This late summer quick and easy pasta dish needs no introduction – corn, tomatoes, and summer squash? Why, hello friends! Welcome!! In a word – YUM! I found myself with a zucchini/tomato bounty post farmer’s market and wanted to whip up something that screams, “I see you Indian summer and I beg you to stay.”
There’s always so much to do this time of year, so why waste time getting dinner on the table? I say that it takes 25 minutes in the notes below, but that is really for the non-multi-tasker. If you get that water boiling first, start your sauté, drop the pasta, and add the veggies to the tomatoes, all while sipping a nice glass of vino, you will be done in far less time. Or at least you won’t notice. This dish is inspired by those that want no fuss, yet full flavor. Skillet-burst tomato & corn pasta has got your back.
Was your sweet corn as amazing as mine this summer? Dutch Love, Silver Queen, Peaches & Cream! Yes, please!! I am partial to the white corn, but the key to me is tiny kernels, sweet enough and oh-so-tender that you can eat it raw.
But corn shopping can get competitive where I come from. It might not be at the market by 8:15, because they are still picking, and by 9:15 you might be disappointed. A total shut out. Thanks to Ham Family Farm and my really pointy elbows, I was corn-endowed all season. Do you remember Everything But the Farmer Farmer’s Market Salad? Same joint. That is a salad that is also epic this time of year. And as long as you are buying tomatoes, buy extra and put up a batch of oven-dried tomatoes. You will thank me all winter.
Skillet-Burst Tomato & Corn Pasta
To get started, drop the cherry and grape tomatoes – I love heirlooms for their gorgeous hues – into a sauté pan with garlic. Whirl the pan to coat the tomatoes with the EVOO and sizzle til they start to char and burst. Add the summer squash and cook until caramelized.
Toss in some corn, arugula, and seasonings, then add the al dente-cooked pasta and Parmesan. I am using rigatoni here, but any short-cut shape will do. Divide among bowls, top with hand-torn fresh Mozzarella and fresh basil. As always, check the seasoning. I like to use a finishing salt like Maldon, and of course some fresh pepper or hot pepper flakes.
This late summer quick and easy skillet-burst tomato & corn pasta dish needs no introduction. Corn? Tomatoes? Summer squash? Why, hello friends! Welcome!! This dish highlights the bounty of late summer produce. Tumble onto a bed of pasta, shred some fresh mozzarella, garnish with basil, and you have yourself a feast.
Ingredients
Scale
2 Tablespoons extra virgin olive oil
4 cloves garlic, smashed
4 cups heirloom cherry tomatoes, about 1 1/2 pounds
3 sprigs fresh thyme
Pinch of salt and pepper
1 1/2 pounds summer squash, about 8 extra small, trimmed and sliced (if using larger squash, cut into half-moons)
1-pound rigatoni, or another short-cut pasta
3 Tablespoons butter
2 ears of fresh corn, cut from the cob
1 cup thinly sliced arugula
Red pepper flakes to taste
1/2 cup grated Parmesan
2 balls fresh Mozzarella
2 Tablespoons thinly sliced basil (chiffonade)
Finish with Maldon sea salt or other flaky finishing salt
Instructions
Heat olive oil over medium-high heat in a large sauté pan. Add garlic, tomatoes and thyme, and season with salt and pepper. Stir to coat the tomatoes, smashing garlic further. After 6 minutes, add the summer squash, stirring occasionally. Cook for an additional 5 or 6 minutes until the summer squash start to brown and caramelize.
Meanwhile bring a large pot of salted water to a boil. Add the pasta and cook until al dente, according to the package instructions, about 12 minutes.
Turn the heat down to low on the sauté pan, and stir in butter, corn, arugula and season with red pepper flakes. Cook for three minutes, scrapping up the brown bits from the bottom of the pan. Remove the thyme.
Drain the pasta, reserving ½ cup of pasta water. Add the pasta to the vegetable mixture and add the Parmesan. Stir to combine, adding pasta water to thin, if desired.
Divide among six bowls and top each with 1/3 of a ball of fresh Mozzarella, torn by hand.
Garnish with basil and finish with flaky sea salt, adding more red pepper flakes if desired.
Notes
Use a bit of the pasta water, if you prefer a more saucy pasta and feel free to hit it with more butter. What could be bad?
Not going to lie – I wouldn’t be mad if you threw a Tablespoon or two of pesto on this. I did however create this combo of ingredients to let stellar tomatoes, sweetest corn and gorgeous squash be the rock stars. The more things you add, the less they are the standouts. This pasta mimics a fresh ear of corn slathered with butter. You be the master of your destiny!
Prep Time:10 minutes
Cook Time:15 minutes
Category:Pasta
Method:Stovetop
Cuisine:Italian, American
Keywords: Tomato, Corn, Pasta
To source the Maldon salt and see more of my must-have kitchen tools, visit my shop. (affiliate links)
I probably say this every Pot Lucky – but the stick party was the best ever. Food on a stick! Skewered anything! Skewered everything! Kicked up Shish Kabobs……Swish Kabobs! It was the perfect storm of a late summer night with stunning weather, a beautiful pool patio with gorgeous gardens, amazing guests ready to have fun, and a commitment from people to bring their culinary A-game to the table. Literally – to the table.
Special cocktail: Limoncello Sparkler. Add lemon seltzer and Prosecco to Limoncello and garnish with mint and lemon slices.
Pot Luckys, for the uninformed, are my spin on the dreaded (to me at least) pot luck. The emphasis is on the Lucky. Menus are curated around a theme and the goal is to avoid supermarket fare stored in the office desk drawer all the damn day. Don’t think you are fooling anyone by using a frilly pick. That does NOT make it special. I’m on to you. I know, I know. Not everyone that you want to invite is game for this, but there are so many ways for all to participate. Pot Luckys are always about the food, in this case the Swish Kabob, but since there was a lovely pool patio I layered luau onto the theme. That left room for people who don’t cook to get excited about leis. I mean who doesn’t love that? The order went out to don trop frocks and the crew did not disappoint. From banana slippers to tiki attire, it was a colorful group.
Atmosphere was easy to come by. Between the host’s inflatable shark raft and my 4 zillion floating flip flop candles the pool was set. Lights in trees, colorful cloths, lots of flowers and a few banana leaves and you have yourself a party.
I always supply “placecards” to let guests write their own title on the dish. While I use this app to track the menu and help guests decide on a dish not already claimed, there are always last minute changes. Best to let guests create their own card on arrival. This time I slapped on a few stickers from a crazy stash that I had apparently hoarded. Who knew I was long in tropical stickers? I also ordered an inexpensive photo booth kit of tiki props from Amazon, which made taking photos a lot of fun.
We’ve done about a dozen Pot Luckys so far with a good list of more to come. Some of my favorites include the salad palooza, fajitas, sliders, and a nautical theme. For details on how to host your own, link here. Depending on the party (8 kinds of meatloaf or 6 flavors of soup), you can plan on leftovers for your freezer. But for other themes, like Swish Kabobs, you can expect the pineapple to get licked right off the dish, with nothing but amazing memories (and possibly a few compromising photos) to take away.
Food on a Stick
Tropical Shrimp on a stick; Chicken Satay on a stick with peanut sauce; Watermelon, Feta & Mint on a stick with a Balsamic glaze.
There are no rules on how to put food on a stick and though I provided a few menu ideas for each category (apps, sides, mains, desserts), I also sent people off to google food on a stick. Pinterest has its share of ideas. If it looks tricky, it might not hurt to give it a test run. I find that the online photos that have their subject carefully laying down might be displayed this way due to precarious skewerability. That’s a word, right? If the photo shows the skewers upright and poked into a watermelon or pineapple or someone holding them, that’s a safe bet. I hope my guests know by now that I appreciate the effort as much as the success. Not all things turn out, but they are always tasty…A+ for effort, and I love their enthusiasm for trying something new. I had an Italian cooking teacher who always said, “That’s the way we like it!” in reference to any dish and any outcome. Applause. Applause.
Greek Salad on a stick; Chicken & Waffles on a stick.
Some dishes were cooked or prepared separately and then assembled and some were cooked on the skewers. Don’t forget to soak your skewers if you are going to grill them. Also some had a single portion with a lot of skewer showing, appetizer-style, and some were loaded end to end, entree-style. Variety is the spice of life.
Antipasti on a stick; Hatch Chili Brats & Spiced Potatoes on a stick; Corn Cobbettes on a stick.
I often have Pot Luckys where the cooking happens on the scene, like pizzas or burgers. This time I asked for the food to be ready-to-serve since it wasn’t my house. Either way you need to be clear about expectations. Let your guests know that quantity is not a concern, because there are so many dishes from which to choose. I try to give a head count as a guideline, but know that not all guests will try each dish, especially when you have 20 items. And then there are those who will try every single one and then some. Why are you looking at me? It’s my job.
Caprese Salad on a stick; Grilled Peaches with Basil & Fresh Mozzarella on a stick; Pineapple Coconut Lime Shrimp on a stick.
Flank Steak on a stick; Summer Squash & Red Skins on a stick; Pork Wings on a stick: Pork Belly, Pineapple, and Avo on a stick.
One brave guest rolled his own sushi and popped that on a stick. Kind of perfect! And what you see below is not any old fruit kabob. Oh, no! This fruit – mango, pineapple, fresh cherries and Moon Drop grapes – has had a little boozy bath before being skewered.
Sushi on a stick; Boozy Fruit on a stick.
Special props to the ladies who went the extra mile to fill the challenging dessert category. I wasn’t sure if we would get any takers on dessert, but two brave souls stepped up to the challenge with tremendous success! Three flavors of ice cream pops and mini blueberry pies on a stick. So creative, so beautiful, and so tasty. A real crowd-pleaser!!
Ice Cream Pops on a stick: Pineapple/Kiwi/Coconut; Brownie/Pecan; Strawberry/Blueberry.
I love that some of the blueberry pie-ettes were made using a Michigan-shaped pastry cutter. We call ourselves the Mitten State. So, these are officially “Hand” Pies!! Yum!
Blueberry Hand Pies on a stick – get it? Michigan mitten-shaped, aka “Hand”, pies!
Greek salad on a stick is a quick and easy solution when you need an hors d’oeuvre to go. Prep the ingredients ahead, and marinate the Feta up to overnight. About 20 minutes before you are ready to assemble, marinate the vegetables. Once assembled, these will keep in the fridge for several hours.
Ingredients
Scale
For skewers:
8-ounce package of Feta (chunk or block, not crumbles or cubes)
4 mini cucumbers (8 ounces)
32 cherry tomatoes, assorted colors
32 oil-cured, pitted olives
32 bamboo skewers
For marinades:
Olive oil
Lemon juice
Fresh herbs: chives, thyme, oregano
Red pepper flakes
Coarse sea salt
Freshly ground black pepper
Instructions
Marinate the Feta:
Slice the block of Feta in half, creating a top half and bottom half. Cut each section in 4 x 4 sections, resulting in 32 pieces of Feta. Transfer to a mixing bowl and drizzle lightly with olive oil and a squeeze of lemon. Season with chopped chives and red pepper flakes, to taste. Set aside for 20 to 30 minutes, up to overnight.
Marinate the vegetables:
Trim off the ends of the mini cucumbers, and slice each one into 8 slices. Slice the stem end off each cherry tomato and using a small knife or spoon (I like to use a strawberry huller), cut out the ribs and seeds from the tomatoes. The tomatoes will serve as a cup to keep the Feta intact. Place the cucumbers and tomatoes in a small bowl and drizzle with olive oil, enough to coat, and a squeeze of lemon. Season with fresh thyme, chopped oregano, sea salt and black pepper. Marinate for 20 to 30 minutes only.
Assemble the skewers:
Skewer the cucumber slice (lollipop-style), a tomato (open end up), a piece of Feta (pressed down into the tomato), and an olive. Repeat using up all the ingredients. Refrigerate until serving and sprinkle with salt and pepper before serving.
Prep Time:30 minutes
Category:Salad
Method:No Cook
Cuisine:Greek
Keywords: Greek Salad, Food on a Stick, Kabobs
Food on a Stick Finale
Thanks to all my Pot Lucky-ers for continuing on this journey and being intrepid voyagers. Are you game to try your hand at a Pot Lucky? Let me know how it goes, tag me with #PotLucky & #PalatePassionPurpose and as always, I love to get your comments below.
Time to grab some tart summerfruit, squeeze a couple of lemons, and kick up your feet. Then close your eyes, take a sip of this frosty red currant lemonade treat, and go “Aaaaaaaaaaaaahhhhhhhhh!” This might even inspire an Ahaaaaaa! It’s that time of year when the heat takes over and nothing calms the soul like a refreshing tart and chilly beverage. I won’t lie – after one glass of it au naturel – I spiked it with prosecco and it did not disappoint. Ok, class, let’s all try this together…..Aaaaaaaaaaaaaaaaaahhhhhhh!
Currants are always beautiful, but we are often faced with what to do? Yes, they make beautiful garnishes. I have even found them at the holidays and used them with rosemary sprigs to garnish cheese platters, or with mint on dessert trays. They are gorgeous. But let’s be real – where ARE they from in December? This time of year you can find them on the side of the road, at the market, and even in a decent grocery store.
Red currants are bright and shiny and very tart. Look for plump, full berries that hold to their stems. As they age, they shrivel, wither, and drop off. Those are on their way to being fermented, so not a good thing if you are making a red currant syrup. I’m not going to say don’t eat them straight from the basket, but brace yourself for a full-on pucker-up session.
And, currants come in more than red! Did you know that? Black currants are perhaps more familiar, because they are popular in jams. But there are also white currants and champagne currants, with a lovely pink hue. And gooseberries shown below at bottom left are also in the same family (kind of, sort of). Do you know what is not in the same family? The currants we get at the supermarket that are dried and raisin-y and confusingly also called currants, Zante currants. They are actually a dried grape, growing on a vine, unlike fresh currants which are a bush-fruit. It’s believed the dried fruit was mistakenly called a currant as a bad translation from “Corinth” about the time the U.S. started importing Zante currants from Greece in the early 20th century.
Farmers market photo by Sally Shapiro
Interesting side note: black currants were outlawed in the early 20th century because they were thought to carry a disease that impacted the timber industry. 100 years later, the timber industry is still facing challenges, but now due to its impact on the environment, not the other way around. Full circle.
Champagne Currants
Making Red Currant Lemonade
This recipe does in fact have measurements, but its really bartender’s choice. It’s a simple combo of currants (or other summer berries), sugar, lemons and water. Or sparkling water. Or sparkling wine. Or something stronger. Please consume all fruit responsibly.
No need to pick the fruit from the stems since it macerates with sugar and then gets pushed through a strainer, leaving the stems and seeds behind.
Macerate or marinate? That is the question. No actually it’s not a question – this is maceration, pure and simple. Macerate often is used for fruits and vegetables (definitely non-animal) to release juices. Maceration may also help infuse flavors, like plumping dried cranberries with fruit juice or alcohol. For this red currant lemonade, we are macerating the fruit with sugar to coax the liquid from the berry, with a side benefit of added flavor (sweetness). Marination however, while sometimes used on fruits and vegetables, is primarily used on proteins and both infuses and tenderizes. It’s historical use was to preserve, as in pickling since it’s etymology traces back to the Latin word “marinas“, meaning sea water.
Just combine the fruit with the sugar and set aside in the fridge for an hour to allow for the juices to release, making it easier to express the liquid.
While that is macerating, prep your garnish and juice the lemons. Also do the crossword and check your email. These steps take no time at all.
Press out the currants’ ruby liquid, mix it with the lemon juice, then decide how to finish with four cups of liquid and ice. All water? Half water and half sparkling? Or some Prosecco? Or some vodka? I recommend adding at least 2 cups of water now, if you are going to serve it later. You don’t want the lemon juice to “cook” the currant syrup (that might change the vibrant red color), so diluting to half strength ensures that. At serving time, top it off with the chosen remaining beverage and add ice.
Time to grab some tart summerfruit, squeeze a couple of lemons, and kick up your feet. Then close your eyes, take a sip of this frosty red currant lemonade treat, and go “Aaaaaaaaaaaaahhhhhhhhh!”
This recipe is inspired by one I got from my friends Russ and Linda at Maple Achers Farm. Starting with a combo of red currant syrup and fresh lemon juice, you can chose to finish with just water, a combo of water and sparkling water, or even top it off with Prosecco. So many choices!
Ingredients
Scale
Red Currant Syrup (for 1 1/2 cups syrup):
2 cups fresh currants (one pint will give you the 2 cups needed here, plus additional for garnish)
1 1/2 cups sugar
Red Currant Lemonade:
1 cup red currant syrup
1 cup fresh squeezed lemon juice (juice of about 8 lemons)
4 cups water with ice, or a combo of water, ice, and fizzy drink
Garnish:
fresh currants
lemon slices
raspberries, blackberries, strawberries, as desired
fresh mint sprigs
Instructions
Make the red currant syrup:
Sprinkle the sugar over the currants and stir to combine. Refrigerate for about one hour.
Transfer to a mesh strainer set over a bowl or measuring cup, and press with the back of a spoon or a muddler (I like using the back of an ice cream scoop) to express the juice from the currants. Be sure to scrape the bottom side of the strainer to get the syrup clinging to the strainer. You should have about 1 1/2 cups syrup. If you are not using it all, freeze in an airtight container for future use.
Make the lemonade:
Combine the red currant syrup and lemon juice in a glass pitcher, stirring to combine. Top it off with the water/ice and, if desired, something bubbly – sparkling water or Prosecco. Taste for sweetness and concentration, and add more sugar or water as needed.
Garnish with sprigs of currants, lemon slices, fresh berries and mint sprigs.
Notes
This is delish with seltzer, Prosecco or dare, I say it, vodka. If you are supplementing the water & ice with another liquid in the 4-cup liquid/ice measure, start with 2 cups water/ice and then add the bubbles or adult beverage before serving.
If currants are not available, try raspberries, blackberries or strawberries (hulled and halved). Be sure to cut the sugar since all of these fruits will be sweeter than the currants. Start with 1/2 cup sugar and mix with the fruit, then set aside. You can always add more at the end.
The red currant syrup freezes well, so stock up on currants and make extra syrup for the freezer.
