Tea Time Tuesday
Hello and Welcome to a virtual cup of Tea at my home. Today we are in the kitchen due to a week of Rain. Have you started preparing for the Easter holiday ? Here's a little help...
In The Southern Entertainer’s Cookbook, Courtney Whitmore, founder of the Pizzazzerie blog, shares her party go-tos with 95 recipes: appetizers, salads, entrees, drinks, and dessert, plus party styling guidance. Modern twists on classics include Fried Green Tomato Caprese Salad, Jalepeño & Bacon Deviled Eggs, and miniature Cozy Chicken Pot Pies. Beloved heirloom recipes from her family’s cookbooks (not to worry, no archaic methods or hard-to-find ingredients here) include Hot Chicken Salad, Phronsie’s Banana Muffins, and Southern Almond Tea Cakes.
Charming stories of recipes’ origins are shared throughout, and Courtney provides dozens of tips to make the most of your gathering: try embellishing a plate with edible flower petals or create mini versions of a well-known dessert!
“[An] inspiring compendium of party-ready favorites. Nearly 100 recipes, numerous party menu ideas, and tips for table settings are packed with regional flavor . . . Cooks looking to please a crowd will find plenty of ways to do that.” —Publishers Weekly
6 russet potatoes, scrubbed and thinly sliced
3 tablespoons olive oil, or as needed
salt and ground black pepper to taste
Dressing:
½ cup mayonnaise
½ cup sour cream
2 tablespoons Dijon mustard, or more to taste
2 tablespoons apple cider vinegar
1 teaspoon balsamic vinegar
1 pinch paprika
salt and ground black pepper to taste
Topping:
1 cup finely chopped celery
¾ cup finely chopped radishes
½ (14 ounce) jar cornichons, finely chopped
3 sprigs dill, divided
2 green onions, finely chopped
Directions
Preheat oven to 400 degrees F (200 degrees C). Line 2 baking sheets with silicone baking mats.
Divide potato slices between the baking sheets. Drizzle olive oil over slices and season with salt and pepper.
Roast in the preheated oven until slightly softened, about 10 minutes. Rotate and switch baking sheets on the oven racks. Continue roasting until tender, about 10 minutes more. Let cool completely.
Whisk mayonnaise, sour cream, Dijon mustard, apple cider vinegar, balsamic vinegar, paprika, salt, and pepper together in a bowl to make dressing.
Mix celery, radishes, and cornichons together in a bowl. Chop leaves from 1 sprig of dill and mix into the bowl.
Spoon 1/2 teaspoon of the dressing over cooled potato slices. Top with 1 teaspoon of the celery mixture. Sprinkle green onions on top. Garnish each slice with a small frond of dill from the remaining 2 sprigs.
A fun and quick project :
Easter glass charms. Made from supplies from Walmart. Perfect for entertaining ! And keeping track of your glass at a parties.
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