For the busy cook, a potluck party is a perfect way to entertain.
Potluck food by definition needs to be do-ahead and portable — and, of course, delicious.
The menu should be flexible, easily accommodating all different tastes. Most people on the guest list will know inherently what to bring, but there is also the danger of “too many cooks spoiling the broth” unless you coordinate the menu.
A simple way of taking the “luck” out of potluck is preparing the main dish yourself and asking guests to bring side dishes. When guests RSVP, ask if they have a preference for an appetizer, salad or dessert. Sometimes I provide a simple recipe for them to follow.
No matter what the occasion, the potluck is still used as a means of sharing good food and fellowship. Here are some of my favorite potluck dishes. They are easy to make and travel well, and can be made ahead of time.
Poached Salmon with Watercress Sauce
Serves 6
Watercress sauce:
3⁄4 cup mayonnaise
1⁄2 cup finely chopped watercress leaves
1 Tbs. coarse-grained Dijon mustard
1 tsp. fresh lemon juice
Poached salmon:
1⁄3 cup water
1⁄3 cup dry white wine
1 shallot, thinly sliced
4 fresh parsley sprigs
1 fresh thyme sprig
6 6-oz. center-cut salmon fillets with skin
salt and pepper
Mix sauce ingredients in small bowl to blend; season with salt and pepper.
Combine water, wine, shallot, parsley and thyme in large skillet. Place fillets, skin side down, in skillet; sprinkle with salt and pepper. Cover skillet tightly and simmer over medium-low heat until salmon is barely opaque in center, about 10 minutes. Remove from heat; let stand, covered, 5 minutes. Transfer salmon to platter; discard wine mixture. Cover salmon with plastic wrap and chill until cold, at least 4 hours; keep chilled up to 1 day.
Place 1 salmon fillet on each of 6 plates. Serve with watercress mayonnaise sauce.
Beet and Apple Slaw
Serves 12
Dressing:
1⁄4 cup mayonnaise
1⁄2 cup sour cream or yogurt
2 tsp. prepared horseradish
Slaw:
3 lbs. red or golden beets, cooked, peeled and shredded
2 lbs. tart apples, cored and shredded
2 Tbs. cider vinegar
4 green onions, thinly sliced
In a small bowl combine dressing ingredients until well blended.
In large bowl combine beets and apples with vinegar. Toss with dressing and garnish with green onions. Cover and refrigerate until serving.
Lentil and Parsley Goat Cheese Salad
Serves 8-10
1 lb. green or brown lentils, cooked just until tender
3 carrots, peeled and grated
2 cups chopped parsley
2 cloves garlic, minced
1⁄2 cup fresh lemon juice
1 tsp. ground cumin
1⁄2 cup olive oil
1 cup crumbled goat cheese
salt and pepper
In large bowl, combine lentils, carrots and parsley. In small bowl whisk together garlic, lemon juice, cumin and olive oil. Toss with lentil mixture and taste for salt and pepper. Sprinkle with goat cheese. Refrigerate, covered, and bring to room temperature before serving.
Louise Fiszer is a Palo Alto cooking teacher, author and the co-author of “Jewish Holiday Cooking.” Her columns alternate with those of Faith Kramer. Questions and recipe ideas can be sent to j. or to [email protected].