Friday, August 4, 2017

Our Pot-luck Feast!

It’s time for us to leave hot, steamy Florida, for cooler surroundings in the Catskill Mountains.

In order to prepare for our get-away, we started consuming frozen and refrigerated foods, and pantry items weeks ago. Down to our last must-eat morsels, we invited friends to share our pot-luck feast.
Muhammara (left) and easy Midia Dolma (right)

Frozen mussels were transformed into midia dolma, finishing up the rice, pine nuts and currants.
The last ½ cup of commercially prepared red pepper paste turned out a nice bowl of muhammara. (Yes, you can make muhammara with red pepper paste!)

Our pot-luck feast! Clock-wise from top-right: phyllo-cheese spiral, fassoulia with ground meat, bulgur pilaf, and salad.

The frozen lamb broth, green beans, and ground meat, became a tasty fassoulia main dish accompanied with bulgur pilaf.

And because I had one in the freezer, I popped a 5- cheese phyllo spiral from Trader Joe's into the oven to serve along with the main course. A salad, dressed with olive oil and a squeeze of fresh lime, rounded out the meal.

Our guests brought champagne to toast our families, and long-time friendship, and homemade lemon bars to top-off a perfectly lovely evening.


Don’t worry; we’ll resume posting when settle into our ‘mountain kitchen’. Until then, stay cool!

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