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Killer Potluck Recipes | Great Performances

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NOV
25
2016
Killer Potluck Recipes
Events
by Jennifer Baughman, Community Manager

Our friends and collaborators contribute fresh and lively recipes to share with your friends and family!

SAVORIES

Spaghetti with Crabmeat 

from Chef Michelle Bernstein of Michy’s

Serves 4

1 pound spaghetti, cooked according to package instructions for al dente pasta

3 tablespoons olive oil

2 shallots, minced

2 garlic cloves, minced

½ teaspoon red crushed chili flake

2 ounces dry white wine

8 ounces clam broth

2 tablespoons fresh Italian parsley, chopped fine

½ teaspoon lemon zest

2 tablespoons crème fraiche

Sea salt

8 ounces crabmeat, picked through for shells

Heat a large skillet on medium heat with the olive oil. Add the shallots and garlic, stirring and cook until soft. Add the chili flake, wine and reduce by half. Add the clam broth and reduce by half. Add all the other ingredients, season with sea salt and toss in the pasta. Serve immediately. 


Brussels Sprout Leaves and Roasted Butternut Squash Salad with Spiced Nuts, Sage and Pomegranate Vinaigrette

from Executive Catering Chef Mark Russell, Great Performances

Serves 4

1 lb Brussels Sprouts 

1 small Butternut Squash, peeled and diced

2/3 cup Cashews, toasted

5 Sage leaves

Olive Oil, Salt and pepper

Pomegranate Vinaigrette

1/2 cup olive oil

1/3 cup pomegranate juice

1/2 shallot, minced

1 Tbsp pomegranate molasses

1 Tbsp white wine vinegar

Salt and pepper

Preheat oven to 375 degrees F.

Cut in half, core, and separate Brussels Sprouts leaves. In a sauté pan, add 2 tablespoons of olive oil and lightly sauté Brussels Sprout leaves until they are softened. Season lightly with salt and pepper and set a side to cool. Toss the diced butternut squash in olive oil and season with salt and pepper. Spread onto a sheet pan and place into the oven until tender, then set aside and cool. Lightly chop the toasted cashews and julienne the sage leaves. Make the pomegranate vinaigrette by mixing the olive oil, pomegranate juice, shallot, pomegranate molasses, white wine vinegar, salt and pepper. Mix the Brussels Sprouts, butternut squash, cashews and sage in a bowl. Drizzle with the pomegranate vinaigrette and serve. 


Korean Crab Dip

Chef Geoff Rudaw, The Plaza Hotel

1lb Special Crab Meat, picked for shells 

1lb Backfin Crabmeat, picked for shells

2 1/4 cups Mayonnaise 

1/2 cup Scallion, Chopped

1 Tbsp Tabasco

1 tsp Salt & Ground Pepper

1/4  tsp Yuzu Kosho Powder  (Yuzu kosho is a spicy, salty pasted condiment with the fragrance of yuzu citron. Yuzu kosho is produced in two varieties - one made with green chile pepper and the other with red chile pepper. Choose green or red according to your preference. There is little taste difference between the two. Check out the famous Sunrise Mart for this product. Melissa Clark of The New York Timessuggests a substitute could be chile powder mixed with fresh lemon juice & lemon zest)

2  tsp Dijon Mustard

Korean Paprika to taste (sub with regular paprika, or arbol chili powder, if you're not up to visiting Sunrise Mart)

Mix all components together in a large bowl, saving the paprika for garnishing. Separate the dip into two deep baking pans and heat for 30 minutes at 350 degrees before serving with cracker of choice - though I will say Triscuits are my favorite with a hot crab dip, crunchy and textured.  


Winter Squash Soup

Daniel Boulud's recipe included in City Harvest: 100 Recipes from Great New York Restaurants, a collection curated by Florence Fabricant

Makes approximately 1 gallon

1 pound delicata squash

1 ½ pound butternut squash

1 ½ lb kabocha squash

Olive oil, Salt and freshly ground white pepper

4 tablespoons butter

1 small onion, chopped

1 small carrot, chopped

2 celery stalks, chopped

3 garlic cloves, chopped

1 tablespoon seeded, minced jalapeño pepper

2 tablespoons minced fresh ginger

1 sachet (1 orange peel, 1 crushed cardamom pod, 1 tablespoon crushed coriander seed and 1 bay leaf)

1 teaspoon ground mace

1 ½ cups orange juice

1 ½ cups crème fraîche

Preheat oven to 350 degrees. Slice squash in half from stem to bottom and scoop out seeds. Rub olive oil on the flesh and season with salt and pepper. Wrap each half in aluminum foil and place on a baking sheet with cut-sides down. Bake for 1 ½ - 2 hours, or until tender. In a large Dutch oven or heavy-bottomed pot over medium heat, brown the butter. Add onion, carrot, celery, garlic, jalapeño pepper, ginger, sachet, mace, salt and pepper. Cook, stirring occasionally, for 8 minutes, or until vegetables are tender but not browned. Unwrap squash and scoop the flesh into the pot. Add orange juice with 2 quarts of water and simmer, stirring occasionally, for 30 minutes. Discard the sachet, and transfer contents to a blender with the crème fraîche. Puree until smooth, and pass through a sieve into a clean pot. Bring to a simmer, adjust seasoning and serve hot. To serve pour soup into a bowl and top with a sprinkle of toasted pumpkin seeds and a few cinnamon marshmallows (pre-packaged or homemade). Drizzle pumpkin seed oil on top and garnish with a few fried sage leaves


Smoked Fish!

If you'd rather leave the prep to the professionals, serving a classic and quality smoked fish from Zabar's is always welcome. Serve with rye, horseradish, cream cheese, cornichons, and a sprig of dill! Pictured above is our Smoked Salmon Napoleon sitting pretty on a slate tray - recipe below. 

Smoked Salmon Napoleon

1 loaf black bread, horizontally sliced

1 pound smoked salmon, sliced

1 pint crème fraiche

2 TB chives, chopped

2 TB chervil, chopped

 2 TB horseradish, drained

Salt and pepper

1 bunch fresh dill

Combine crème fraiche, chives, chervil and horseradish in a bowl, stir to combine and season with salt and pepper. Lay one slice of black bread on a work surface and spread a thin layer of horseradish crème on top, then place a layer of smoked salmon on. Repeat once more until you have two complete layers of bread, crème, and salmon. Cut napoleons into 1” squares and place a small dollop of remaining crème on top and garnish with a sprig of dill.


SWEETS

Lemon Meringue Pie-Pops!

Eggs  8 + Yolks 8

1 cup Sugar  

Lemon Zest 

1 cup Lemon Juice 

8 oz Butter

1 Sheet Gelatin 

Coating

8 ounces of white chocolate

Meringue

4 egg whites

1 cups of sugar

Ten popsicle sticks

Blowtorch (what, no blowtorch?  Place in the oven on highest rack and turn on the broiler to high. Broil for five to ten minutes, watching very carefully and rotating them frequently so that they broil evenly)

Graham cracker crumbs

Add enough water to a medium saucepan to come about 1-inch up the side. Bring to a simmer over medium-high heat. Whisk egg yolks and sugar in a medium size metal bowl until smooth.(Bowl should be large to cover the top of saucepan without touching the water) Add juice and zest to egg mixture and whisk smooth. Once water reaches a simmer, reduce heat to low and place bowl on top of saucepan. Whisk until thickened, approximately 8 minutes, or until mixture is light yellow and coats the back of a spoon. whisk in butter a piece at a time, allowing each addition to melt before adding the next. Remove to a clean container and cover by laying a layer of plastic wrap directly on the surface of the curd. When cool, pour into small silicone demisphere molds. Freeze solid, 1 hour.

Coating: Melt the white chocolate smooth over the double boiler keep liquid and smooth

Meringue: Combine the egg whites and sugar. Whisk over double boiler until sugar melts and you don’t see any granules. Whip in an electric mixer on high until white and fluffy. Assembly: with gloved hands, remove the frozen lemon curd, insert the popsicle stick Dip into white chocolate to coat entirely. Dip into whipped meringue Blowtorch to brown (substitute broiling instructions above). Rest on graham cracker crumbs!


Gooey Brownies, Girl!

from GP's Jessica Wincott, Assistant Event Director

"This is not much of a story but it is the recipe for the best dessert bars ever. I guess the “story” is that I’m literally known as the "gooey brownie girl" to my friends.  My mom has been making these since I can remember and anyone who is even a semi-close friend of mine knows about them and forces me to make them for any party.  I was once walking through Penn Station and ran into a friend of a friend. She introduced me to her boyfriend and he said, “OMG is that the gooey brownie girl?!”

Ingredients: 

1            stick    Butter 

1-1/2      cups   Graham Cracker Crumbs

1-14oz   can     Sweet and Condensed Milk

1-1/2      cups   Milk chocolate chips (or any type of chip)

Melt the butter in a baking pan (about 9” x 13”) in an oven pre-heated to 350° degrees. Once butter is melted, remove pan from the oven. Layer (in this order): the graham cracker crumbs, sweet and condensed milk and the milk chocolate chips. Bake in the oven for 20-25 minutes. Let cool and serve!



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