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Southern PuPu Platter

12/9/2013

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I was in charge of appetizers for Turkey day and decided to follow this idea that I read about in Bon Appetit for the Southern PuPu platter Essentially it’s a variety of dips, spreads, crackers and pickled treats served out of mason jars my favorite glass receptacle (except for Pyrex) I had gobs of pickled treats from my canning craze this fall and they provided a couple of spreads with common southern ingredients that fit in with our gluten free feast. I think it went well because everything was gobbled up and this masterful chef received tons of compliments… Yay me! To quench our thirst I made a signature cocktail for the holiday that could easily be used for Christmas or New Years festivities, Cranberry Margarita! You could also make this a virgin cocktail by substituting club soda for tequila. I hate tequila so I didn’t sample any of these cocktails I whipped up but everyone slurped them down so they must have been palatable. We used cheap tequila and I ran out of cranberry simple syrup so I just boiled then same cranberries over again and it worked out great! I got this drink idea from Bon Appetit too.I love that magazine! Thanks Amelia and Greg for gifting me a subscription!!!!!!

Deviled Ham Spread
From Bon Appetit
Makes 8 servings

Pulse 8 oz. coarsely chopped ham or good deli ham in a food processor until finely chopped. Transfer to a large bowl and mix in 4 oz. room temperature cream cheese, ¼ c. mayonnaise, 1 Tbsp. hot sauce, 2 tsp. whole grain mustard and ¼ tsp. cayenne pepper. Fold in 1 chopped scallion. Season with salt and pepper.

Collard Greens and Pecan Pesto
From Bon Appetit
Makes 8 servings

Cook ½ small bunch collard greens (they don’t sell anything small in the south. I picked the smallest bunch in the store and it was still MASSIVE), center ribs removed and stems removed in a medium pot of boiling salted water. Cook until tender, about 2 minutes. Drain. Transfer to a bowl of ice (or just run cold water over them) let cool and then squeeze with paper towel to dry. Blend greens with ¼ c. EVOO, ¼ c. toasted pecans, 2 Tbsp. apple cider vinegar, ½ tsp. honey, 1 clove garlic, ¼ tsp. crushed red pepper flakes in a food processor until a coarse puree forms. Season with salt and pepper.

Cranberry Margarita
From Bon Appetit & Martha Stewart Living
Makes a whole bunch depending on how strong you make your drinks

Yields 1 ½ c. Cranberry Simple Syrup

SIMPLE SYTRUP

In a medium saucepan, bring 1 c. sugar, 1 c. water and 1 bag of cranberries to a simmer over medium heat. Reduce heat to medium-low and cook until cranberries are tender but haven’t burst, about 10 minutes. Let cool and strain through a fine mesh sieve.

Margarita

Fill a glass with desired amount of ice (I use a pint size mason jar)

Add -   -1 shot of tequila

            -1 shot of cranberry simple syrup

            -1 shot of lime juice

Stir and top with a lime wedge.

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    I am an aquarius who likes long walks on the beach and the flicker of candle light.  If you haven't noticed yet, Just kidding! I'm a Vermonter who has left my beautiful home state in search of adventure. This blog contains all of my favorite things, mostly food so that my family back home can keep tabs on me. Mom & Dad I'm still alive!!!! Side note: I am terrible at spelling and grammar. There are bound to be typos all over this blog. It's like Where's Waldo. If you look hard enough you will find an error. 

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