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Potluck dish that pops?

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dordogne May 24, 2007 12:14 PM

I'm going to a Memorial Day potluck but have plans for a long morning hike and would like a recipe for something savory and quick to prepare/assemble that can be served at room temperature and won't look "thrown together" at the last minute, even though it is.

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    laurendlewis RE: dordogne May 24, 2007 12:22 PM

    Last week I made a beet salad that was a HUGE hit. You can search for it, but here is the general concept:
    1. Roast beets. Cool, peel, then slice or chunk.
    2. Layer in bottom of bowl (so the whole thing doesn't turn pink).
    3. On top of beets, layer orange/grapefruit supremes, crumbled goat cheese, chopped basil/mint.
    4. Take a small tupperware of orange juice (squeezed from the rinds when you did the supremes), a small touch of olive oil - pour over top when about to eat.

    - Or - all of this can be stored in separate little containers and then tossed together.

    1. Candy RE: dordogne May 24, 2007 01:39 PM

      Try this. You can make the crust ahead and have the toppings ready to go and just assemble at the last minute.

      Hors D’Oeuvre Pie (please prepare 2)

      Crust:

      2 1/2 C. all-purpose flour
      ½ tsp. salt
      ¼ tsp. baking powder
      2 Sticks very cold unsalted butter cut into 16 1Tbs. pieces
      4-6 Tbs. iced water

      Combine the dry ingredients in the work bowl of a food processor fitted with the steel blade and pulse 3 times. Add the butter pieces and pulse until the flour resembles coarse meal and no large pieces of butter are visible. Add 4 Tbs. water and pulse 5-6 times. Then add remaining water 1 Tbs. at a time pulsing until the dough holds together.

      Turn the dough out onto a floured surface and form it into 2 equal 6 “discs. Wrap each disc in plastic wrap and refrigerate at least 1 hour. (It will keep up to two days well wrapped and may be frozen for a week double wrapped)

      Roll each dough disc out into a 10” round on a pizza pan and bake 8-10 minutes at 425 F, or until lightly browned. Cool.

      Filling: (you will need to double this)

      Roast 3 lg. cloves fresh garlic, cool and peel. Combine with 12 oz. cream cheese, 3 oz. bleu cheese and ½ C. real mayonnaise in the work bowl of a food processor, Whip until fluffy and well blended.. Spread on the baked crusts and chill at least 4 hours.

      Just before serving working from the outside in arrange concentric circles of cherry tomato halves-cut sides down and touching, sliced white mushrooms sprinkled with lemon juice, a combination of chopped flat leaf parsley and chives, chopped hard cooked eggs, chopped green or black olives and end with a cherry tomato half in the center.

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