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May 24, 2007 12:14 PM

Potluck dish that pops?

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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  1. 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. 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)


      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.