Chopped Potato Salad For a Party

4th of July Facebook Cover Photo

It’s Fourth of July weekend – party time! I love this crowd-pleasing potato salad for two reasons: 1) it’s delicious and 2) no mayo, so its not as risky for hot weather buffets. In fact, I like this salad at room temp or a little warmer, versus right out of the frig or cooler.

Consider this recipe a guideline — be creative! Pick and choose which ingredients you want to add or remove from the salad, and which flavors of vomFASS extra virgin olive oil and vinegar to use. I used the Spanish Red Wine Vinegar in it this week, but White Balsamic, Herb, Apple, or Sherry Vinegars are great too. Use your favorite, but I like tangier, savory vinegars versus sweet in this recipe. There really aren’t any bad combinations! 🙂

Don’t take too light a hand on the salt and pepper; potatoes soak up a lot of flavor. That said, give the dressing and salad a little time for the flavors to bloom before over doing the seasoning. Add, taste, add, taste. And then taste and add again, if needed, before serving. The longer you let the salad sit after assembling, the more the flavors will develop. Leftovers are AWESOME!

By the way, I used all of the dressing recipe on this salad, but its OK if you want a lighter touch of dressing. Just save the leftovers for a steak salad!  If you want to make this recipe vegan, just replace the bacon with vegan bacon crumbles OR use vomFASS Smoky BBQ Extra Virgin Olive Oil for that yummy smoky flavor.

Ingredients – Salad

1 can chickpeas/garbanzo beans, drained
1 ½ pound small potatoes (I prefer red potatoes for salad, but white or multi-colored also work.)
1 C. Cherry or grape tomatoes
1 lb French green beans (haricot verts), fresh
3 hard boiled eggs, peeled and sliced
1/2 pound bacon, fried or oven-baked until slightly crisp (or replace with vegan bacon)
1 small onion, chopped

 Ingredients – Spicy Honey Mustard DressingPotato-Salad-For-A-Crowd_vomFASS

¼ C. vomFASS Garlic Extra Virgin Olive Oil
¼ C. vomFASS Red Pepper Extra Virgin Olive Oil
1/3 C. vomFASS Herb Vinegar
1 T. honey
2 T. brown mustard
vomFASS Himalayan Sea Salt
Viola’s Pepper with Herbs / Happy Pepper

Directions

Prep: Wash and remove any bad spots from potatoes. Boil potatoes, skin on, until fork inserts easily, but potatoes are still firm. Cool in ice water or refrigerate until ready to assemble. Wash and then steam French green beans for 3 minutes over boiling water, covered. Chill in ice water and refrigerate until ready to make salad. Cook bacon, then drain and crumble or cut into pieces.

Dice potatoes and cut green beans in half, across. Add all salad ingredients to large bowl, adding the salt and pepper to your taste. Whisk dressing ingredients together and pour over salad. Toss the salad to coat with dressing. Refrigerate until serving. Taste and add more salt, pepper and/or vinegar, as needed, before serving.

4th of July American Whiskey Facebook Cover

Week 4: Tailgating for Foodie Football Fans

Week 4 Football SuperBowl 2018 vomFASS Mall of America Minnesota Food

Mustard Dip Yield 2/3 Cup

Ingredients
¼ C. vomFASS Walla Walla Onion Mustard (or Chipotle Mustard)
1 T. vomFASS Aioli spice blend
¼ C. Mayonnaise
2 T. Raw Onion, minced
Pretzels, Crackers, Roasted Veggies, Sandwiches

Directions
Combine mustard, mayo, onion and seasoning. Cover and refrigerate at least 30 minutes, or until serving. Serve as a dip, sandwich or spread.

Antipasti Tray Serves 6

Ingredients – choose several of these options:Antipasti vomFASS Mall of America Minnesota Food
Roasted veggies (see recipe below)
1 lb. cold cuts of choice: turkey, ham, salami, etc.
1 lb. Cheese(s) of choice, sliced or cubed
Cooked shrimp, chilled
Olives, pickles, artichokes, capers, other pickled or marinated veggies
Crackers or bread

Condiments
vomFASS Whisky BBQ Sauce
for shrimp
Mustard dip (recipe above)
vomFASS Aceto Balsamico Maletti, to drizzle on veggies, cheese, meats

Directions
Arrange all ingredients on a platter.  Enjoy!

Roasted Veggies Serves 4

Ingredients
Fresh veggies of choice, sliced ¼ inch lengthwise, such as: zucchini, summer squash, onion, red bell pepper, mushrooms, thin asparagus, etc.
2 T. vomFASS Smokey BBQ Extra Virgin Olive Oil
vomFASS Sea Salt and freshly ground Peppercorn Mix, to taste

Directions
Toss veggies in a bowl with oil and spices. Spread onto a sheet pan and broil or grill until lightly browned and tender-crisp – about 5 – 10 minutes. Remove from pan and drain juices. Arrange on a platter and drizzle with Maletti. Enjoy! 

Teeling Truffles Serves 8

Ingredientsteeling_whiskey_truffles_vomFASS Mall of America Minnesota Food.jpg
1 cup good-quality dark chocolate, broken into pieces
½ cup heavy cream (or 1 can sweetened condensed milk)
2 T. vomFASS Stephen’s Choice Irish Whiskey
1 tsp. vanilla extract
½ cup of hazelnuts, chopped and toasted

Directions
Place the chocolate in a heatproof glass bowl and set aside. Bring the cream to the boil in a microwave safe dish in the microwave.Using a whisk, mix the cream through the chocolate until it is completely melted. (Alternate: combine chocolate and cream and microwave until melted, about 3-5 minutes) add whiskey, vanilla and half the chopped hazelnuts. Cover with cling wrap and place in the fridge for about an hour until it is firm enough to scoop. When the chocolate is set, scoop out a small tablespoon amount and roll into little balls. Sprinkle a clean work surface with remaining hazelnuts, and roll truffles in to coat. Place back in fridge until ready to serve.

Hot Mulled Apple Cider Serves 6

IngredientsAnise Cinnamon vomFASS Mall of America Minnesota Food.jpg
4 ½ C. apple cider
½ C. vomFASS Calvados or Apple Brandy
¼ C. vomFASS Orange Liqueur
1 T. vomFASS Chai Masala
Orange slices, vomFASS Cinnamon Sticks and Whole Star Anise for garnish

Directions
Combine all ingredients except garnishes in a crock pot or kettle. Bring to a simmer and hold on low.

Week 1 Menu for Foodie Football Fans

It’s football season! Which means it’s party season. Regardless of whether you’re intently watching every play, or find the commercials more entertaining than first downs – we’re all big fans of football party food!

Week 1 image

Each week of the regular season, we will publish a suggested menu and recipes for entertaining the gang – whether you’ve got the game on or not! Our tip for the week: keep it simple so you can enjoy your guests – and the game – as much as they enjoy noshing on easy, delicious (psst – and healthy!) food featuring vomFASS olive oils, vinegars, spices, liqueurs, wines and spirits!

Argentina BBQ Toasted Almonds Serves 12almonds

Ingredients

3 T. vomFASS Argentina BBQ spice blend
2 T. vomFASS Pepone Extra Virgin Olive Oil
3 C. raw almonds

Directions

Preheat oven to 350 degrees. Mix the spice blend and olive oil in a medium bowl. Add almonds and toss to coat. Spread onto a sheet pan. Bake about 15 – 20 minutes or until almonds are toasted, stirring twice. Cool almonds completely before serving. Store in airtight container up to 5 days.

Ham & Cheese Pinwheels Serves 16 (two each)

IngredientsIMG_4990

½ lb. deli ham
½ lb. Cheese of choice, thin sliced
4 large flour tortillas or sandwich wraps (gluten free, optional)
Veggies of choice, sliced very thin
1/3 C. mayonnaise
2 T. vomFASS Walla Walla Onion Mustard
1 or more jars vomFASS Chutney: Mango, Raspberry, Fig

Directions

Mix mayo and mustard. Spread a thin layer onto a tortilla, all the way to edges.  Work on just one tortilla at a time, keeping the others in original packaging or a plastic zipper bag. Place ham, cheese and veggies onto tortilla, leaving about an inch of tortilla uncovered on the side that will be the outside edge. The mayo/mustard mixture will help keep the edge sealed. Roll up the tortilla. Cut into about 8 one inch pinwheels. Keep finished pinwheels covered in plastic wrap until ready to serve. Place an appetizer knife or small spoon into each chutney jar, or transfer contents to a condiment sized serving bowl for guests to use as garnish for their pinwheels. Enjoy!

Veggie / Chip Dip

Ingredients

1 C. plain Greek yogurt or sour creamveggie tray vomFASS Mall of America Minnesota Food
3 T. vomFASS Fried Potato Spice
2 t. vomFASS Spanish Red Wine Vinegar

Directions

Combine all ingredients in a bowl and mix well. Serve with your favorite veggies or chips. May be made a day or two in advance.

Balsamic Grilled Peaches on a Stick Serves 8

Ingredients

2 peaches, halved and pitted
¼ C. vomFASS Pepone Extra Virgin Olive Oil
¼ C. vomFASS Aceto Balsamico Maletti
½ C. plain Greek yogurt
1 dropper liquid Stevia with vanilla
¼ C. Pistachios, crushed
8 six-inch skewers (if using wood skewers, soak in water for 15 minutes)

Directions

Pre-heat grill or oven to 450 degrees. Wash and dry peaches. Cut them into quarters and dispose of pits. Spear each peach quarter onto a skewer. Place on baking pan with edges, brush with olive oil. Grill or roast for 4 – 5 minutes, turning half way through. Brush or drizzle with Maletti. Grill or broil another 3 – 4 minutes. In the meantime, stir Stevia into yogurt. Remove peaches from heat and place on serving dishes or tray. Add a dollop of yogurt to each peach, garnish with pistachios. May be grilled ahead of time and served chilled. Enjoy!

Apple Whiskey Sour Serves 1 / Serves about 16 Bourbon Apple Cider

Ingredients

1 ½ oz./ 750 ml vomFASS American Whiskey
1 T. / 1 C. vomFASS Apple Balsamic
2 oz./ 4 ¼ C. apple cider

Directions

Combine all ingredients in a shaker. Fill with ice for a short shake. Pour into a rocks glass serve with a twist of apple peel. May be batched ahead of time and refrigerated for serving to a crowd on the rocks.

 

Easy Summer Party Food

It’s summer in Minnesota, and if your calendar looks like mine, it’s clear that we all try to IMG_3005pack in as many gatherings as possible with family and friends during the social season – otherwise known as summer, a.k.a. road construction season. And to me, socializing goes hand in hand with fabulous food and drink!

I’ve noticed that my cooking class recipes have had a certain Summer theme: Food and drinks that are fast and easy (because our summers are SUPER busy!), don’t require much heat to prepare (because it IS occasionally hot in Minnesota!), and include ingredients that can be left out for a couple hours at an outdoor party without spoiling (olive oil, balsamic vinegars and spices are great for that!) Of COURSE these dishes are delicious, because otherwise, what’s the point?! (psst! don’t tell anyone they’re pretty healthy, too!)IMG_3003

So here is the handout from one of my recent cooking classes: Mediterranean Lifestyle Summer Party Recipes. Three quick and easy party food recipes and three yummy sangria recipes to get you started on your summer party menu planning. By the way, there are LOTS more recipes from my classes, so if you need more ideas, just stop by vomFASS at Mall of America or call us at (952) 426-3222. Ask to speak to someone about ideas for putting vomFASS products to work on a SMASH HIT menu for your next social gathering, whether you’re hosting or just bringing a dish to pass!

Happy Summer Socializing, fellow foodies!