Balled Melon Salad
From this recipe. We weren't sure we'd have enough volume of fruit, so we added some cucumbers. We used fresh basil and mint from the Putnam Camp garden. And, we skimped a bit on lemon juice and simple syrup, and used a capful of almond extract for a 6x recipe because we didn't have amaretto.
Spanakopita
From this recipe. Some campers brought beet greens and chard, which we incorporated alongside the spinach. We also took some tips from the comments on the recipe, and squeezed the cooked onion-spinach mix between two strainers to take some water out of it; prepped the filling early and let it rest in the fridge for an hour or so before filling the pies; and used 6 sheets of phyllo on the base, and 4 on the top.
We learned that onions in the food processor turn into an oniony mush resembling applesauce, and probably shouldn't be used when we want the onions to be browned or intact. The machine rocks at garlic, though.
Corn Side
From this recipe. After realizing that there were no kids among the campers, we decided to make it a little spicier by upping the cayenne. Scaling to the serving requirements, we had about 30% extra leftover. We also put in way fewer onions and bells than the recipe suggested (~1/3 the stated), since we were thinking of the dish more as "done up" corn, than as a veggie stew.
Dressed Field Greens
This was also supplemented by gifts from a camper's garden. We dressed it with a white wine goat cheese vinaigrette and sliced kalamata olives.
Baklava
From this recipe. We followed commentators' advice again, and made the syrup first and let it cool while we baked the treat. We also toasted the nuts before chopping them. The food processor handled the chopping nicely.
The end! We didn't have time to take pictures or draw a pretty menu, but we weren't late on anything or overly stressed getting it out.
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