Life to the Party -- 10 Tips for Successful Potlucks

Among all the kinds of holiday entertaining, Potlucks are our favorites. They can vary in style from fancy where the best family silver and cloth napkins grace sit-down dining to a casual neighborhood get-together as a way to share the wealth of too many leftovers.

Swapping extra lefse for spare latka, both with related traditional toppings, would be a delicious cultural exchange. Yum! makes me wonder what an all-potato potluck could be made of . . . okay THAT will be a topic for another post, you bet 'cha.

For these weeks of holiday hoopla, we're listing some of our favorite tips for successful potlucks along with wishes for a happy holiday season with lots of leftover joy for the New Year. There are also several proven Potluck Paradise favorites at Rae's Kitchen website. Click on link at upper right of this page to go directly.

1. Balance is good, Health is even better. The host or organizer should not be afraid to ask for volunteers to bring specific kinds of dishes, or even assign them. Ask people to bring recipes or have notecards at the ready so ingredients can be listed and put next to the dish. That way people who must avoid nuts, gluten, chocolate, or other common foods can be informed and know what is safe for them to enjoy.

2. Not everyone has to cook. Someone could bring the beverages, bread, or even the disposable plates, utensils, and napkins.

3. Proper temperature is key. Have room in refrigerator or coolers ready to keep things chilled. Have oven ready to reheat and don’t keep foods out at room temperature for more than an hour.

4. Easy table organization. Have spots figured out for main course, sides, and desserts so it is easy for guests to know where to put their contributions when they walk in the door with casserole or desert tray in hand.

5. Serve yourself. Host should have plenty of serving dishes, hot pads, and serving utensils on hand for those who forgot to bring their own. Have powerstrips at the ready to plug in crockpots.

6. RSVP puzzles? These busy days when traffic is hectic, weather can be uncertain and, dare we say, illness an uninvited complication; it is a good idea to assure the meat of the meal will be there. Have either the host or or a totally reliable guest responsible for the main course.

7. Don’t skimp on plates. Sturdy plates prevent spills. Splurge on more expensive, but spill-resistant thick paper or plastic plates. Consider straw paper plate holders or, for a green potluck, use china.

8. Spice of life. Host or organizer should be sure there are condiments – salt, pepper, butter, catsup, etc.

9. Turning up the heat. If a dish will need reheating make sure a moderate oven temperature will do the job. With most dishes happily heating at 350^o F., a dish needing 425 ^o F. would be an imposition. Have a meat thermometer at the ready to test internal temperature of any food to be served hot.

10. Loving Potluck leftovers. Have supply of plastic ware—maybe those old yogurt or margarine tubs “saved” in your cupboard. Guests can split up any leftovers and continue the potluck fun for their next meal at home.

And finally. . .

Cleanliness is next to . . . Clearly mark garbage bags and recycling bins so guests know where to toss what.

Happy Holidays from the pages of Potluck Paradise and the bottom of our hearts!

Thanksgiving Relish

I've been reflecting over more than forty years of cooking Thanksgiving turkeys and even further back when I helped my Mother. My brother was both fascinated and shuddering as she drew the innards from the turkey back in the days before even "minimally processed" birds arrive with the useful parts wrapped and tucked neatly back.

Some holidays are more memorable than others. Dinners delayed until the weekend when blizzards closed the highway. The "fresh" turkey I shopped for at three grocery stores, freezing in the garage where I'd put it for safe-keeping. The year our addition contractor knocked out 20 feet of the back wall of the house, totally gutting the kitchen, two days before Thanksgiving and then disappeared until the Monday after. You would be amazed what you can do with a hot plate and a smoker in a mild Alabama autumn.

Through all the adventures some culinary and holiday truths emerge.

It's hard to totally mess up a turkey -- gravy can always come to the rescue.

If you blend flour with cold water or broth and use that to thicken gravy, you won't have lumps.

Youngsters can always help "make Thanksgiving" by coloring paper napkin rings, writing place cards, spreading cream cheese in celery sticks, setting the table, or helping arrange the buffet line.

An abundance of fresh vegetables, simply prepared, make a more refreshing meal and more room for leftovers.

Precious little is better than a turkey sandwich with potluck relishes pulled from the fridge after the pots are washed, the plates are put in the dishwasher or back in the cupboard, Turkey carcass soup is simmering, and your team has won the big game.

And, above all, what we have most to be thankful for is around our tables, even if we are in different time zones.

Blessings of the season to all.

This quickly and easily made cucumber and onion relish is the perfect accompaniment. It keeps for days in the refrigerator - perfect to go on top of a sandwich made from the turkey leftovers.

Quick Cucumber Pickle

(serves 7 to 8)

1 large cucumber (or use 2 cucumbers and leave out onions)

2 medium onions

1/2 cup sugar

1/2 cup vinegar

1/2 teaspoon salt

Select a cucumber that has not been coated with wax and scrub it well. Slice cucumber and onion as thinly as possible and put into a heatproof bowl. Combine the sugar and vinegar in a small saucepan. Stir to dissolve sugar as you bring it to a boil over medium heat. Pour the boiling mixture over the cucumber and onions. Add salt if desired. Let stand until room temperature, stirring from time to time. Cover and put in refrigerator. Keeps for several days.

Snow Storm Soup and Biscuits

It's snowing in Minnesota. The weather prediction yesterday afternoon was for an inch or so, by evening the weather folks had us at 3 to 6 inches. And that's what we've got. It started at midnight. By three this morning the grass was white. At 10:30 we had at least five inches on the grass and sidewalks. Heavy wet stuff, weighing down trees and shrubs. Knew I should have picked some sage yesterday.

Time to see what "potluck" would bring forth for lunch. Just the right ingredients for something I'll call -- Snow Storm Soup -- I pulled six carrots and three apples from the fridge. Peeled, chopped and cooked in a couple of cups of water until tender. Added a can of diced tomatoes and the last of a jar of salsa. Seasoned with some ginger and cayenne. Swirled it smooth with the immersion blender. While that was cooking I made some old fashioned sour milk biscuits from an 1840s recipe. I divided the dough in half. Sharp cheddar cheese in one part and rolled out the rest to make cinnamon rolls. No need to hit the bakery for tomorrow's breakfast.

If we are lucky Mother Nature will melt the sidewalks on this first of the season snow. If not, we have a tasty treat to reward our own shoveling efforts. Happy winter!

1840s Sour Milk Biscuits

2 teaspoons vinegar

2/3 cup milk

2 cups flour

1/8 teaspoon salt

1/2 teaspoon baking soda

1 teaspoon butter

1/4 cup boiling water

Preheat oven to 400 degrees F. Combine vinegar with milk, stir and set aside to sour, about 5 minutes. Mix the flour salt and baking soda in a medium bowl. Add butter to boiling water to melt and then stir into the flour mixture. Then add the sour milk. Stir with a fork and then knead briefly. You may need to add a bit more milk or flour to make a dough that is firm enough to work and not sticky. Break off pieces about an inch in diameter. Place on lightly greased baking sheets and bake until browned, about 10 to 15 minutes. Makes about 2 dozen biscuits

For Cheese Biscuits - stir in 1/4 to 1/2 cup shredded cheddar cheese with the flour.

For Cinnamon Roll Biscuits - lightly flour working surface, pat dough out in a rectangle until it is about 1/2 inch thick. Spread with soft butter and sprinkle with cinnamon sugar. Roll up along the long side. Slice about an inch thick and bake. NOTE: if you pat dough out on floured waxed paper it may be easier to roll up.

Amazing Apple Preserves

Well, one thing Potluck Paradise has taught us . . . Everything old is new again. Nothing proves this more than the Apple Preserve we developed for our book talk at the La Crescent Public Library. During our early summer tour through southwest Minnesota strawberry country, we demonstrated making 2 Ingredient, 2 Hour Strawberry Preserves. Now that we were heading into harvest and apple country, we wondered what would happen if we tried the same simple technique on apples.

Fabulous preserves!

Unexpectedly, but logically, the same preserving-sugar magic interaction that keeps strawberries whole, works with apple shreds. The resulting lusciousness is unlike anything we've ever had and is a new favorite. The McIntosh apples -- usually a variety that cooks into soft sauce, delicious spicy apple butter, or strains into clear jelly -- holds up perfectly. Pure sweet apple flavor, great on toast, yummy on ice cream or pound cake and wonderful on a ham sandwich.

It couldn't be easier.

Amazing Apple Preserves

2 cups grated McIntosh apples

(grated on the large side of a box grater)

2 cups sugar

Mix apples and sugar and let stand for 2 hours or longer. Stir from time to time until sugar is dissolved. Put apples into a large saucepan, at least 3 quarts. Bring to a boil over medium heat. Lower heat and cook for 10 minutes, stirring from time to time. Store in refrigerator. Makes about 2 pints.

NOTE: other varieties of apples may work just fine, but I have only tested this with the McIntosh.

Two Ingredient Strawberry Preserves

You can't go wrong with these easy-to-make fresh strawberry preserves. Two ingredients. . .two hours waiting time. . . then cook . . . dissolving remaining sugar for about 10 minutes and then slow-boiling down into preserves for another 10. If preserves don't quite thicken . . . you have ice cream sauce. Too thick . . . and you can thin with a bit of water, wine, brandy, or juice.

Perfect for making the most of "U-picked" summer bounty, just as good for turning less-than-perfect fruit (strawberries, peaches, plums, or other juicy soft fruits) into a delicious spread. Simple to make a pint or two as a surprise holiday gift in the dead of winter from store-bought berries.

Two Ingredient Strawberry Preserves

2 cups strawberries, washed, stems removed and cut into quarters (unless very small)

2 cups sugar

Sprinkle the sugar over the berries and let stand for 2 to 3 hours at room temperature (or up to 8 in the refrigerator). Stir from time to time as the strawberries yield juice. When ready to cook, put the mixture in a large pot and slowly bring to a boil, stirring as sugar dissolves. This should take about 10 minutes. Reduce heat, but keep mixture at a slow boil, and cook for 10 minutes. Remove from heat and skim off any white foam. Pour preserves into sterilized jars and process according to USDA guidelines. Or keep preserves in the refrigerator for up to a month

IMPORTANT NOTE: select a pot that allows mixture to boil up four or five times the original volume as it cooks.

Copyright 2010 Rae Katherine Eighmey. All rights reserved.

Red, White, and Blueberry Buckle

This buckle, kind of a cross between a cake and a pie, will be a hit at any potluck for dessert, or even at your own breakfast table. Follow along with the four quick steps to bring the best of the season to your table in about half an hour.

Click on window to watch demonstration and follow the recipe below. You'll see how easy it is to make this treat. We're betting you will find it is just the perfect and tasty not-too-sweet treat to enjoy while waiting for the Fourth of July fireworks

Red, White, and Blueberry Buckle

1 pint fresh blueberries -- washed and picked over to remove under ripe or over ripe berries and stems.

Topping

1/2 cup sugar

1.3 cup flour

1/2 teaspoon cinnamon

1/4 cup cold butter

Buckle Base

1 cup flour

1 1/2 teaspoons baking powder

1/4 teaspoon salt, optional

1/2 cup soft butter

1/3 cup sugar

1 egg

1/3 cup milk.

Preheat oven to 350 degrees F. Make topping by combining dry ingredients and then cut in the cold butter with a pastry cutter until crumbly. Set aside. Lightly grease a 9-inch square pan. Combine the flour and baking powder and set aside. In a medium mixing bowl, stir the butter and sugar together. Add the egg and mix well. Stir in half the flour mixture, then the milk, followed by the remaining flour. Spoon base into greased pan. Kerplunk berries on top, spread out evenly so they are only one berry deep. Sprinkle with topping. Bake until topping is just turning golden, berries are bubbly and the base has pulled slightly away from the sides. Serve warm or at room temperature. Refrigerate any leftover.

Copyright 2010 Rae Katherine Eighmey. All rights reserved

Ice Box Cookies for Young and Old

While I was baking ice box cookies to take along on next week's Great Potluck Paradise Book Tour of Southwest Minnesota, it occurred to me that this was the perfect recipe to touch the hearts and fill the appetites of both young and old. It certainly was the single most recipe that our taste-testers reacted to with exclamations of: "Oh! I remember these. They were really good!" They still are. What really struck me when I was making them Thursday morning, is what a perfect recipe this is to introduce youngsters to the fun of baking.

I've baked with grandsons Justin and Jack. As anyone who bakes with kids under 10 knows, they can start the project with great interest and enthusiasm, but somehow after 10 or 15 minutes their interest can wander. Kids are kids -- full of energy and needing to go a zillion different places. The two-step process necessary for Ice Box Cookies fits perfectly with their attention span, can easily involve the child in the whole cooking process (including cleaning up!), and teaches a bit of patience, too.

The dough stirs up easily with just a spoon and a little hands-on kneading. Forming the dough into rolls for chilling is right up any kid's level of expertise. The next steps -- a break to wash up the mixing bowl and then wait while the dough chills. Later, maybe even the next day, slice off the cookies and bake. No need to make the whole batch. Bake up one or two sheets (perfect for portion control) and you can put the rest of the dough in the freezer, ready and waiting for the next time you are together. Or you could send the remaining dough logs home for child and parent to make.

As to the eating. They are lovely just as they are, but some experienced (dare I say "older") taste-testers suggest these are prefect "dipped in a container of ready-made frosting or ice cream."

Classic 1950s Ice Box Cookies
(makes 8 dozen cookies -- but not all at the same time!)

2 cups brown sugar, firmly packed
1 cup melted butter
2 eggs, lightly beaten
1 teaspoon vanilla
1 teaspoon cream of tartar
1 teaspoon baking soda
4 cups flour
1 cup finely chopped walnuts or pecans (optional)

Stir the sugar, butter, eggs and vanilla together until completely blended. Add the dry ingredients, mixing thoroughly then stir in the nuts. Knead the dough with hands if necessary to get a smooth dough. Divide the dough into quarters. Form each roll into a log about one inch high and one inch wide. Wrap in plastic wrap and chill at least 2 hours in refrigerator. (You can firm dough more quickly in the freezer for about 20 minutes.)

When ready to bake, preheat oven to 375 degrees F. Grease baking sheets. Slice dough about one-eighth inch thick with a sharp knife. Place sliced on baking sheets, about 2 inches apart. Bake until lightly browned, about 10 to 12 minutes.

Copyright 2010 Rae Katherine Eighmey. All rights reserved