Me, I make spreads. I have three I do either excellently or very well, depending on how I do it (I don't write specific recipes anywhere). My first is a garlic/parmesan/onion/pesto/olive spread, with a bit of tomato and some basil. My second is a tomato cream cheese spread; pretty much, tomatoes with herbs and a few vegetable oils blended with light cream cheese. My third is especially for deserts: very thick, all fruit and berries sort of spread. Really good on pancakes.
So what can you bring to the Hatrack virtual picnic?
[ September 13, 2004, 09:05 PM: Message edited by: Anthro ]
Posted by Icarus (Member # 3162) on :
I love to bake - all kinds of baked goods really, but my speciality is yeast breads...
I'll bring an assortment of bread for Anthro's spreads.
Posted by Anthro (Member # 6087) on :
*grabs a bowl of chili*
Mmmm . . . did you bring shredded cheddar, sour cream, and bacon bits?
*spreads tuna pate on Maui's bread*
Posted by prolixshore (Member # 4496) on :
Queso dip and homemade lasagna.
Mmmmmm.
--ApostleRadio
Posted by rivka (Member # 4859) on :
Cheese tortellini with walnuts, broccoli, and onions, in a garlicky and cheesy white sauce.
Posted by Elizabeth (Member # 5218) on :
I'll bring my spinach lasagna for the vegetarians.
I will bring roast beef or pulled pork sandwiches cooked with Dinosaur Barbecue Sauce.
Posted by Elizabeth (Member # 5218) on :
OK, I want, no I NEED someone to bring those walnuts in Like Water for Chocolate.
Posted by maui babe (Member # 1894) on :
I'm not seeing any desserts here! Isn't somebody gonna bring a bundt cake or a pan of brownies or something?
:Runs home to throw together a pan of turtle brownies:
Posted by Elizabeth (Member # 5218) on :
Does anyone the know the walnuts I am talking about? They were spicy but sweet, and it took her forever to make them.
Posted by rivka (Member # 4859) on :
Well, sounds like we have chocolate covered, so I'll make my lemon-poppy bundt cake, with orange glaze.
Posted by Dagonee (Member # 5818) on :
No halavah?
Posted by Elizabeth (Member # 5218) on :
I will bring baklava, but I want to know why no one will bring me my walnuts?
Posted by Paul Goldner (Member # 1910) on :
Honey pancakes... an old family recipe for a passover/rosh hashanah dish from romania.
I also make a killer chili, and a mean tomato sauce.
Posted by rivka (Member # 4859) on :
I thought this was supposed to be stuff we were making? I don't make halvah -- I buy it. Posted by Dagonee (Member # 5818) on :
I assume you've got a better source for it than I do. Posted by Jenny Gardener (Member # 903) on :
I make beautiful salads, very fresh from the garden. A variety of lettuces and green herbs, decorated with edible flowers. Every bite is a new adventure!
Posted by Elizabeth (Member # 5218) on :
Paul, can you make and bring honey cakes? I haven't had one in years!
Posted by Elizabeth (Member # 5218) on :
Nasturtium, Jen?
Posted by rivka (Member # 4859) on :
Dagonee, I live in one of the best cities in the world for a kosher consumer. Within a two mile radius of where I used to live (and still work), I can find fresh, authentic baguettes and croissants; sushi; assorted Israeli imports, including chocolate spread and at least five brands of halvah; and many other wonderful things.
*drools* Man, it's a good thing we're having supper soon!
Posted by Anthro (Member # 6087) on :
I can make those walnuts. I have the recipe here in my big binder o' food.
*sets out walnuts*
Did you know all food eaten while walking around has no calories?
*meanders aimlessly sampling dishes*
Posted by Elizabeth (Member # 5218) on :
Anthro! Describe them.
Posted by Jenny Gardener (Member # 903) on :
Liz: Nasturtium, violet, carnation, daylily, sorrel, fennel, broccoli, chamomile, redbud... name an edible flower, and it's probably in my salad when it's in season. My salads tend to be very colorful and festive.
Posted by Jenny Gardener (Member # 903) on :
Liz: Nasturtium, violet, carnation, daylily, sorrel, fennel, broccoli, chamomile, redbud... name an edible flower, and it's probably in my salad when it's in season. My salads tend to be very colorful and festive.
Posted by imogen (Member # 5485) on :
Despite my best efforts, I'm still a much better dessert then savoury cook.
(Though I think I'm pretty good at both )
So, I'll bring pavlova. Maybe with a marscapone/fresh cream blended filling. Strawberries, blueberries, kiwifruit and passionfruit to top it.
Posted by Anthro (Member # 6087) on :
It's a complicated recipe. It's my late great grandma's. There's a bit of brandy, some cinnamon, quite a lot of powdered sugar . . . they taste like what you described.
[ September 13, 2004, 10:33 PM: Message edited by: Anthro ]
Posted by Elizabeth (Member # 5218) on :
Can you share the recipe, or is it a family secret?
Posted by Paul Goldner (Member # 1910) on :
Dude, Elizabeth, you KNOW of honey pancakes? Wow...
not many people do.At least not as my family makes them.
Posted by Kwea (Member # 2199) on :
I grill really well....particularily in a monsoon....just ask Kama, or Mack....
So, who wants some Vidalia Onion Ranch grilled chicken, or some homemade Italian marinaded kabobs?
Posted by Elizabeth (Member # 5218) on :
Well, these were not pancakes that you cooked on the stove, they were called honey cakes, and baked. They were very rich and dense, and spicy, almost like a spice cake. I remember there was a cup of honey.
(I made them once for a multicultural event, and got the recipe from Joy of Cooking, so I am sure mine is not a real honeycake)
Posted by Elizabeth (Member # 5218) on :
Kwea, Only if I can hold the umbrella for you.
Posted by Little_Doctor (Member # 6635) on :
I make a mean Spaghettios. But Alas, I will not be attending the picnic Posted by AmkaProblemka (Member # 6495) on :
Fajitas, Berry cobbler
Piroshki, pryanik (ginger honey cakes)
Oh, and I put together some fantastic mulling spices.
Posted by punwit (Member # 6388) on :
Ummm, lets see, Napa cabbage slaw which has Napa cabbage, green onions, almonds, seasame seeds and ramen noodles in a soy sauce, sugar and olive oil dressing. I'd also bring my mother's olive cream cheese dip that has olives, cream cheese, bell peppers with garlic powder, onion powder and celery salt.
Posted by Papa Moose (Member # 1992) on :
My culinary specialty is consumption. I would like, at some point, to taste authentic funeral potatoes, and possibly feijoada (sp?).
Posted by Kwea (Member # 2199) on :
WEll Liz, I doubt we could arrange to both be free for that....
But Jenni can stand in for a bit....
Kwea
Posted by Anthro (Member # 6087) on :
Sorry Elizabeth. Don't think I can.
Posted by Annie (Member # 295) on :
Oooh. I'm bringing the couscous and chorba (Algerian lamb stew).
(picture)
Posted by romanylass (Member # 6306) on :
I'll bring a torte and some truffles, some refried beans and guac, and a pesto torta.
Posted by Anthro (Member # 6087) on :
Mmmm . . . truffles . . .
Anyone got a frisbee?
Posted by Carrie (Member # 394) on :
I'll make my cookies. Triple chip with nuts. I haven't yet had a person fail to moan upon trying them warm, nor have I had someone fail to like them in general. And yes, I am bragging
(Will bring to any WI gathering )
Posted by BannaOj (Member # 3206) on :
Mac N Cheese it is...
(Unless you'd prefer Noodle Roni?)
AJ
Posted by pooka (Member # 5003) on :
I know how to make crackers. When the mark of the beast is required to purchase crackers, we will be safe. As mentioned previously, I have actually developed a Chicago-style deep dish pizza crust.
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As mentioned previously, I have actually developed a Chicago-style deep dish pizza crust.