OK, Brain Trust! Please help me find the most festive, flavorful (fill in this blank) to bring to our all-staff holiday noon pot luck in a few weeks.

We have the usual assortment of self-professed gluten intolerants, vegetarians, non-pork takers, and regular joes. I can do the Crock Pot thing to keep whatever warm or I can hold in a fridge until serving. The lunch lasts from 11:30 to 1:30 (staggered staff lunch times), so serving time and temp matter. Thank you for your inspiration!

  • Posted by: marynn
  • December 1, 2012
  • 2242 views
  • 24 Comments

24 Comments

mrslarkin December 7, 2012
i love all these ideas! here's an easy peasy rice salad - just made it again for a friends' potluck last weekend and it was a bit hit. http://www.food52.com/recipes/12730_fruited_rice_salad
 
jilhil December 2, 2012
http://www.nytimes.com/recipes/6484/Haricots-Verts-With-Walnuts-and-Walnut-Oil.html
 
Laurelb December 2, 2012
A torta with layers of cream cheese, sundried tomatoes and pesto. Pine nuts around the outside and garnish with fresh basil. Tastes great and has all the christmas colours
 
marynn December 1, 2012
These look deadly decadent and satisfy not only the make-ahead requirement, but also the pot-luck paper plate protocol, as well. That they are a family recipe that you have refined and re-crafted makes them all the more unique.
 
QueenSashy December 1, 2012
I took these little guys to my office party a couple of years ago and now my folks request them every year. The really good thing is that you can make them a couple of days in advance, and glaze them the day before the party http://food52.com/recipes/19499_ischler_cookies
 
slock December 1, 2012
ATG117's answer reminded me of a dish I recreated from a restaurant. Farro (wheat berries would work too), sautéed criminis, lightly steamed haricot verts, toasted hazelnuts, fresh thyme and I think there were carmelized shallots. Then a balsamic vinaigrette. I added chèvre too. Everyone loved it.
 
marynn December 1, 2012
Mushroomy goodness--never bad! And I have farro on hand. Love the toasty hazelnut crunch and the creamy goat cheese, too.
 
ATG117 December 1, 2012
The goat cheese would be a lovely addition with the butternut squash, cranberry, and nuts too.
 
ATG117 December 1, 2012
another grain option is wheat berries. One op that would work nicely with any of these cooked grains is to add some chopped toasted nut (pecans, almosnds, walnuts), dried cranberries, roasted, and dices butternut squash, and thinly sliced green onions. You can dress all of that, an hour before serving with a dressing that includes oil, OJ, red wine vinegar (just enough to give it some extra acidity), kosher salt and fresh black pepper
 
ATG117 December 1, 2012
I'd go for a wild rice or quinoa salad that can be stored in the refrigerator and taken out an hour before you're ready to serve it, so that it can come to roomp temp.
 
fiveandspice December 1, 2012
What about making a really gorgeous salad, like this one http://theyearinfood.com/2012/10/delicata-squash-salad-with-roasted-potatoes-and-pomegranate-seeds.html but with thinly sliced kale instead of the arugula so that it will stay nice and undroopy for many hours.
Or this one: http://www.food52.com/recipes/15584_northern_spys_kale_salad
 
marynn December 1, 2012
Deep green kale and ruby red pomegranate seeds, I'm in. I am thinking you are genius subbing the kale subbing out for the the arugula given the time challenge.
 
Kristen W. December 1, 2012
Or, if you want to do dessert, these are INSANELY good and really easy to make:

http://m.foodandwine.com/recipes/mini-chocolate-hazelnut-cheesecakes
 
marynn December 1, 2012
Can I trust myself to drive to work with these and not head off some side road for a snack or six?
 

Voted the Best Reply!

Kristen W. December 1, 2012
What about a kale and butternut squash tart? Tamar Adler has a great custard base for any savory tart: whisk 1 1/2 cups ricotta, 1/4 cup good olive oil, 2 TBSP cream, 1/2 tsp kosher salt, 2 egg yolks, a pinch of chopped fresh thyme or rosemary. Bake the custard in the raw shell for about 15 minutes at 400 (until it is just firm to the touch).

Then top it with cubed or sliced roasted butternut squash (I would cube it and roast it in olive oil, S & P, and a little brown sugar) tossed with sautéed or par-roasted kale, and bake for another 10 minutes. It can be served at room temp, the colors of the squash and kale are beautiful together, and, I think it would be very festive and yummy.
 
marynn December 1, 2012
Hmmmm...hits ALL the right notes, plus I can make the pastry shells ahead and freeze until the night before when I would assemble and bake. Substantial yet not heavy plus roasted butternut squash is never bad.
 
marynn December 1, 2012
Hmmmm...hits ALL the right notes, plus I can make the pastry shells ahead and freeze until the night before when I would assemble and bake. Substantial yet not heavy plus roasted butternut squash is never bad.
 
marynn December 1, 2012
Hmmmm...hits ALL the right notes, plus I can make the pastry shells ahead and freeze until the night before when I would assemble and bake. Substantial yet not heavy plus roasted butternut squash is never bad.
 
jilhil December 1, 2012
One of my potluck favorites is Amanda's Haricots Vert with Walnuts and Walnut Oil from Cooking for Mr. Latte. It's easy to make and tastes great at room temperature. If you wanted to make it a little more substantial you could add slices of boiled fingerling potatoes and adjust the seasonings a bit.
 
marynn December 1, 2012
I love this idea particularly with the addition of the potatoes.
 
Laurelb December 2, 2012
I can't find this recipe. Can someone post the link. Thanks
 
sexyLAMBCHOPx December 1, 2012
Spiked egg nog or mulled cider (kept warm in the crockpot) or latkas.
 
Monita December 1, 2012
Here's a soup (http://www.marthastewart.com/865625/leek-and-parsnip-soup-caviar-and-black-pepper-cream)
salad (http://www.marthastewart.com/865626/beet-fennel-and-carrot-salad;
and a fun dessert (http://www.marthastewart.com/865751/mini-chocolate-coconut-cakes) for your holiday party
dessert
 
Bevi December 1, 2012
I loved making this recipe: http://www.food52.com/recipes/13923_warm_salad_with_cherry_tomatoharicot_vert_and_pancetta

It is festive, you can use regular green beans instead of haricots verts, you can serve it warm or at room temp, and you can leave out the pancetta is you want to. It's very pretty with the tomatoes and beans and speaks to the holiday season.
 
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