What's your favorite make-ahead, serve at room temperature food?
I tend toward black bottoms, chicken on skewers with peanut sauce, and chocolate-covered fruit, but I'd love some new ideas. Something that can just be pulled out of the fridge and stuck on a platter.
- in addition to quiche, other egg preparations like frittate and deviled eggs
- bean dips
- poached salmon
- pasta salad
- caprese (or other tomato) salad
- fruit salad
i always make sure to pull things out far enough in advance to give them time to lose the chill. i don't see the point in eating most foods ice-cold - it kills the flavor.
i adapted this from mark bittman's original in the ny times.
2 tablespoons, 3 if using buttermilk
Pinch of salt
1/2 cup cream, light coconut milk or buttermilk
1/2 cup almond meal
1/2 cup toasted sliced almonds
1 teaspoon each vanilla, almond extract
2 tablespoons butter (non-stick spray is fine)
1. Heat 8-inch ovenproof skillet (I use cast iron) in a 400-degree oven while you gather the ingredients and put the mixture together,
2. In a bowl, combine eggs, cream, coconut milk or buttermilk vanilla and almond extract.
3. In a second bowl, combine almond meal, sliced almonds, sugar and salt. Stir into liquid mixture.
4. Melt butter or spray skillet, pour in egg mixture and return to oven for 20 minutes.
5. Let cool, slice and serve. For company, dust with confectioners sugar first.
it was sugar -- thanks for catching it.
i like the idea of the recipe a lot, but the lemon/almond combo just didn't appeal to me.
and when i start playing around with the recipe, i found that by substituting the vanilla and almond extracts i was able to to reduce the sugar substantially. bittman originally called for 1/2 cup.
i'm notorious for slashing the sugar in recipes :) when i made Bittman's i omitted the sugar completely and just added a couple of tablespoons of agave nectar. (i also used fat free evaporated milk instead of the cream, and 8 whites plus 2 whole eggs instead of 6 whole eggs. but that's just par for the course with me.)
i was just curious about your omission of the lemon because i like the flavor, but i understand that we all have different preferences.