My Big Fat Greek Platter

Kate & David were having a party and asked us to "bring a dish to pass."  I toil over this kind of request because it's big fat LA where we won't know most of the people or what they're bringing or their eating preferences.  If it were my family reunion in Indiana, I'd know that everyone else will supply the casseroles and I can bring fresh fruit.  Kate also has a militant vegan friend who I respect and love dearly, but I don't about you guys, when it comes to the vegans, I worry that an animal crumb from my food might accidentally fall their way and corrupt their system with animal matter.  Mediterranean seemed safe.  This one where you can buy it all at WF's except for the shrimp and tomato salad I modified out of Bon Appetit and I added toasted pinenuts and EVO to the hummus.  

Make it look pretty on a rustic serving tray and call it a "Mezze Platter."  

Shrimp & Tomato Salad

16 cooked large shrimp (roast 5 minutes at 400°; plunge for 30 in ice water)

16 pitted kalamata olives

1 c. diced seeded tomatoes (3 med)

2 T. chopped fresh Italian parsley

1 T. finely grated lemon peel

1 T. lemon juice

RECIPE

80 Proof Melon

Ever since I brought Watermelon Vodka Hose Down to Jaime's White Trash party, that's Jaime of Prudent Baby fame, I've been craving spiked fruit.  It makes so much sense to get a daily serving of fruit while getting a daily serving of spirits.  Alcohol is in the food pyramid right - just below grains?  

Watermelon with fancy sticks for the children and a spritzer of vodka for the parents.  

Erin demonstrates while carrying around a tiny baby in her back pocket. 

Then, my Sunset magazine arrived and it never disappoints with fresh, inventive recipes and such was the case for the August issue that offered Fruit Cocktail with Margarita Dressing. I modified it slightly, using just the fruit I had on hand and I made our cocktail ration greater that the demure recipe suggested.  This might be the only way I can get Dan, my husband, to eat fruit.   

Spiked Fruit  2 servings

7-8 melon sticks per serving (can use berries, mango and jicama)

Zest and fruit of one lime

3 T. tequila

3 T. agave nectar or honey

Arrange the fruit in a cocktail glass. Mix the zest, juice, tequila and nectar and pour over two fruit servings.  Add one ice cube to the cocktail.  And serve.  

RECIPE

Panzanella Salad - Guilt-free Party Dish

Panzanella is an Italian 'bread salad.'  When everyone at the party is loading up on liquored cocktails and bbq'd meats with lacquered sweet sauces, this brilliant salad is a welcome dish to take away some of the guilt.   It's easy to prepare, holds up on the buffet line, and provides great leftovers.  I made this for Fourth of July and ate versions of it for two days.  It was even better after the vegetables and bread had time to soak up the dressing. 

Panzanella Salad (adapted from Barefoot Contessa Parties)
Tomatoes
Cucumbers
Red Onion
Red Pepper
Yellow Pepper
3 T capers
1/2 c Basil chopped
s&p to taste
Italian bread or french baquette
olive oil
Chop vegetables into 1" chunks and combine.  Mix in capers, basil.  Add seasonings and adjust to taste.
Slice bread into 1" cubes.  I cut up about three cups total, but others prefer more bread to make it a true bread salad.  You will be making fresh croutons. Ina suggests heating olive oil and some salt in a pan and then toasting the cubes.  I like grilling the bread with a light brush of olive oil.  
Vinaigrette
1 t garlic - minced
1/2 t dijon mustard
3 T light vinegar (white wine, champagne, etc.)
1/2 c olive oil
s&p to taste


Combine the first three ingredients.  While whisking, add in the olive oil in steady stream to incorporate it into the vinegar mixture.  Add s&p to taste.
Pour vinaigrette over salad.  Add bread in about 1/2 hour before serving and toss well.
Party!

RECIPE