03 Dec NAVIGATING THE HOLIDAY POTLUCK
Holiday greetings from your resident GFFC Foodie!
So I have 4 invitations on my calendar this month already for holiday potlucks! Sounds like fun but hard to avoid packing in a ton of extra calories. And I am sure you have all seen the usual articles and postings advising you what items to avoid and to eat ahead of time so as to not arrive starving. All well and good, but I have an alternate approach to offer: Be super generous!
Why not make a big splash with your own potluck contributions and at the same time be assured that you will have something really yummy and maybe less damaging to your waistline to snack on? Any hostess will be thrilled if you show up with 2 dishes for the buffet instead of one.
How about an oversized meat and cheese tray or vegetable platter with my favorite dip (recipe below)? A couple pounds of cooked tail-on shrimp heaped on a pretty platter with cocktail sauce or another favorite dip (recipe below) would be another bold but healthy choice. My Cranberry Salsa (recipe below) is a stunner because of its uniqueness and color – make it hours ahead of time and pair it with baked or whole grain tortilla chips.
While you’re at it, surprise your hostess with something to add to the bar offerings. A nice bottle of wine to share or the makings for a low-cal cocktail will be a nice alternative to whatever sugary concoction is in the punch bowl. Something as simple as a “7&7” with diet 7UP is a smart choice.
Wishing you all a safe and healthy holiday season. Until next time!
SPICY CURRY-GINGER DIP
1-8 oz. carton sour cream
3/4 c. mayonnaise
2 T. honey
3-4 t. curry powder
2-3 t. grated fresh gingerroot
1/4-1/2 t. cayenne pepper
1/4-1/2 t. ground black pepper
Curry powder and grated fresh ginger root (optional)
In medium bowl whisk together sour cream, mayonnaise, honey, curry powder, gingerroot, cayenne, and black pepper. Cover and refrigerate 4-24 hrs. Sprinkle dip with additional curry powder and fresh gingerroot. Serve with vegetable dippers. Makes @2 c.
SPICY SEAFOOD AIOLI
1 cup good quality mayonnaise
1/4 cup hot chili paste (recommended: Sriracha Hot Chili Paste)
1 lime, juiced
2 tablespoons chopped cilantro, plus more for garnish
Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
KAREN’S CRANBERRY SALSA
1-12 oz. bag fresh cranberries
1 bunch green onions
1 serrano chile with seeds, stem removed
1 small jalapeno with seeds, stem removed
1/2 c. sugar
1/2 bunch cilantro
11 t. salt
1 T. cider vinegar
2 T. extra-virgin olive oil
Juice of 2 limes
Place all ingredients in food processor and pulse until blended and not too smooth.