I’m glad some traditions haven’t been totally lost to a high-tech world. Like Trick-or-Treat night, summertime lemonade stands and door-to-door Girl Scout cookie sales. Some families’ lives naturally overlap via car pools and sleepovers but, for someone who now lives in an adult-only household, I look forward to any chance to get more acquainted with the kids in my neighborhood … and for them to get to know us and our barky (but very friendly) dogs.
That’s how I feel about the neighborhood “Happy Hours” on our block. When I observe how early most of my neighbors’ days begin – my own hubby leaving before dawn every morning – and how late some arrive back home, it’s a wonder our paths even cross. Our semi-regular block get-together is one of the ways we stay connected to our neighbors – especially those who live more than one house past ours on both sides of the street. I’ll admit I’m not one of the “regulars” but, when we are in town and without social activity conflicts, it’s a fun T.G.I.F. event to attend.
The price of admission is pretty cheap – a bottle of wine and an appetizer or dessert. It’s always a culinary adventure to taste the compilation of dishes that grace the hosting couple’s table. In addition to sharing a neighborly buffet and an evening of chitchat, more than a few treasured recipes have also been passed around. It’s also where we found out about the porch painter who was making his way through the development, how our neighbor’s dog got lost for a day, different strategies for ridding our yard of pesky voles, and who may be moving next. The sharing of resourceful information about Realtors and schools … restaurants and vacations … wines and new investments is endless. And, truth be told, what better way to check out your neighbor’s dÈcor and lifestyle without appearing too nosey.
If you’re anything like me, you’re perpetually in search of new dishes to take to potluck affairs. I mean, how many times can I take my artichoke dip without it losing its appeal? So, I surveyed a few friends and compiled these recipes that promise to please your neighbors’ eyes and palates. If you’ve got a favorite appetizer or dessert for such occasions, please share it with Epicure readers by e-mailing me at Epicure@DanvilleWeekly.com.
Recipes
Caviar-ed Potatoes (serves 20)
60 bite-size potatoes
1/2 tsp. salt
2 Tbsp. extra virgin olive oil
6 ounces crËme fraiche
3 ounces caviar
1. Preheat oven to 450 degrees.
2. Trim a small slice from bottom of each potato. In a bowl, toss the potatoes, salt and olive oil.
3. Stand the potatoes on a baking sheet and roast in oven until just tender, 15-20 minutes. Cool.
4. With a small spoon or paring knife, scoop out the top third of each potato. Fill with 1/2 tsp. crËme fraiche and 1/4 tsp. caviar.
5. Serve with salt and pepper on side.
Lemongrass Shrimp Skewers with Peanut Sauce (makes 16)
Shrimp
1/2 cup coconut milk
1/4 cup fish sauce
3 Tbsp. firmly packed brown sugar
1 tsp. grated fresh ginger
2 Tbsp. chopped fresh cilantro
1 Tbsp. curry powder
1 1/2 lb. shrimp, peeled and deveined
4 lemongrass stalks
Peanut Sauce
1 cup old-fashioned (all-natural) smooth peanut butter
1/2 cup low-sodium chicken broth
1/4 unseasoned rice vinegar
3 Tbsp. dark brown sugar
2 Tbsp. tamari soy sauce
2 Tbsp. Minced ginger
2 Tbsp. hot chili sauce or paste
1 tsp. turmeric
1. For shrimp: In a large bowl, stir together coconut milk, fish sauce, brown sugar, ginger, cilantro and curry powder. Add shrimp and stir to coat evenly with marinade. Cover and refrigerate 1-2 hours.
2. Trim end of lemongrass stalks, then carefully cut each stalk into 2 pieces. Remove shrimp from marinade and discard marinade. Push shrimp onto skewers.
3. Broil in oven or grill outdoors, about 1 minute per side. Serve with peanut sauce.
4. For sauce: Stir all ingredients in small saucepan over medium heat until thickened, about 2 minutes. Season with salt and pepper. Transfer to small bowl. (Can be made three days ahead. Cover and chill. Microwave on low setting until lukewarm and stir well before serving.)
Jacqui’s Artichoke Dip (serves 4-8) Better than Costco’s…and always gets rave reviews!
1 (14 oz.) can artichoke hearts, drained and coarsely chopped
1 cup mayonnaise
1 cup Parmesan cheese, grated
1/2 tsp. cayenne pepper
1. Preheat oven to 350 degrees.
2. Mix hearts, mayo, cheese and pepper and spread into a baking dish.
3. Bake for 20 minutes until top is golden brown. Serve hot with crackers or small rolls.
Tuna Tartare & Chips (serves 10)
1/2 pound sushi-grade tuna, diced into 1/4-inch bits
1 Tbsp. snipped chives, plus extra for garnish
1 Tbsp. toasted sesame oil
2 tsp. soy sauce
Salt to taste
1/2 tsp. grated lemon zest, plus extra for garnish
2 large bags, premium-grade potato chips
1. In a non-reactive bowl, combine tuna, chives, sesame oil, soy sauce, salt and zest. Cover and marinate for 1 hour in refrigerator.
2. To serve, spoon 1 tsp. tuna mixture on each chip. Garnish with extra chives and zest. Or, serve tuna mixture in a non-reactive bowl surrounded by chips and garnish; let guests self-serve.
Vernell’s Mother’s Apple Cake (serves 12 or more)
2 eggs
2 cups sugar
3 cups all-purpose flour
1 tsp. salt
1 tsp. baking soda
1 tsp. cinnamon
2 tsp. vanilla
1-1/4 cooking oil (I use canola)
1 cup apples, peeled and chopped
1 cup chopped pecans
1. Preheat oven to 350 degrees.
2. Cream eggs and sugar. Sift together flour, soda, salt and cinnamon.
3. Gradually add this mixture to the eggs and sugar, adding the oil to moisten. Add vanilla, chopped apples and chopped nuts.
4. Turn batter into a greased Bundt pan. (note: This is not a smooth cake. It has to be mixed by hand and placed in pan by spoonfuls.)
5. Bake in 350-degree oven for approximately one to one-and-a-half hours or until toothpick inserted comes out clean.
Susan’s Cranberry-Almond Poundcake (serves 12 or more)
2 cups cranberries, fresh or frozen (note: Not always easy to find beyond the fall/winter season)
1/2 cup dried cranberries
1/4 cup amaretto liqueur*
3 cups all-purpose flour
1/2 tsp. salt
1-1/4 tsp. baking powder
1/2 tsp. baking soda
4 ounces almond paste (at room temperature)
1/2 tsp. bitter almond extract (or almond extract)
2-1/2 cups sugar
1 cup plus 2 Tbsp. (10 ounces) unsalted butter
6 eggs
1 cup sour cream
Glaze:
2 Tbsp. amaretto liqueur*
1 1/2 cups confectioners’ sugar
*for non-alcoholic option, substitute water
1. Two hours before baking: In small saucepan, heat amaretto and add dried cranberries. Let cool, stirring occasionally, until the berries have absorbed all the liquid.
2. Preheat oven to 325 degrees. Butter and flour a 10-inch Bundt pan, tapping out excess flour.
3. Sift together flour, salt, baking powder, baking soda. Set aside.
4. In a large bowl, using the paddle of an electric mixer on low speed, combine almond paste, almond extract and sugar until mixture looks like wet sand. Add butter; beat at medium speed until very fluffy, 2-3 minutes.
5. Scrape bowl with rubber spatula. Add eggs, one at a time, beating until blended.
6. On low speed, beat in 1/3 of the dry ingredients and 1/2 of sour cream; scrape bowl with rubber spatula. Repeat twice more. Finally, beat batter for 20 seconds, until smooth. Fold in all berries.
7. Pour batter into pan. Level top with a spatula and tap pan gently on counter to distribute evenly. Bake 50-60 minutes, until a toothpick inserted in the center comes out clean.
8. Cool cake in pan for 20 minutes; turn onto a wire rack.
9. Make the glaze while the cake is cooling: Sift the confectioners’ sugar into a small bowl and slowly blend in the amaretto with a fork until smooth. Drizzle the glaze over the warm cake.
Serve warm or cooled.
–Jacqui Love Marshall lives in Danville with her vintage-car-loving husband, two pugs and binders of recipes.
