♪ Potluck Favorites ♫| Recipes

The December 27th show had a particularly good potluck selection.  Thanks to everyone who brought contributions – whether homemade or purchased, all are greatly appreciated. My personal favorites?  Tres leches cake from Kevin Molina.  Smoked Turkey/Cornbread from Ron Peifer.
Fruit Salad (Kitty Laepple)
(Friday October 18, 2013)
2 oranges – peeled, sectioned, and cut into small pieces (be sure to grate the zest before peeling. I forgot to do this once, and it was a pain!)
1/2 tsp. orange zest
1/4 C honey
1 T lemon juice
1/4 tsp. cinnamon
Mix together in a small bowl, cover, and refrigerate overnight or all day.
Before serving, add several kinds of fresh fruit and stir gently. That’s it!
For Friday evening’s salad, I added 2 bananas, 2 pears, 2 apples, grapes, and strawberries. Peaches are good, too.
Double-Apple and Brussels Sprout Slaw (Karen Lehman)
(Friday, October 18, 2013)   
– this recipe is from November 2013 Food & Wine. 
1/2 cup plus 2 T plain Greek yogurt
1/3 cup extra virgin olive oil
3 T raw unfiltered apple cider vinegar
2 T very finely grated peeled fresh ginger
Kosher salt & freshly ground pepper
2 Granny Smith apples – peeled, cored & julienned
2 Fuji apples – peeled, cored & julienned
1/2 pound brussles sprouts, finely shredded
2 T chopped chives
(note that I did not peel the apples & it added nice color)
1. In a small bowl, whisk the yogurt with the olive oil, vinegar and ginger and season with salt and pepper.
2. In a large bowl, combine the apples, brussels sprouts and chives.  Add the dressing and toss to coat.  Season the slaw with salt and pepper and serve.  (make ahead – the slaw can be refrigerated overnight)

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