Our menu was incredibly easy and delicious!
Here is what we served:
- Deli sandwiches on rye bread and baguettes
- Deli skewers (skewers with olives, pickles, hot peppers, cold cuts, cherry tomatoes)
- Potato Salad
- Cole Slaw with traditional mayonnaise dressing
- Pickled Slaw
- Jalapeno Slaw
- Spinach Salad
- French Fries
- Desserts Galore! (Hamantashen and rugelach from NY and then home made desserts!)
Two of the Recipes:
1/2 tsp. yellow mustard
2 cloves garlic
1/2 cup ketchup
1/2 tsp. salt
1/2 cup white vinegar or lemon juice
1/2 cup sugar
1/2 tsp. paprika
spinach, red onions, cherry tomatoes, avocado, snow peas, mandarin oranges, sliced mushrooms, hearts of palm,cashews (any of these added to the spinach will work)
Pickled Slaw (above photo)
1 1/2 cups white vinegar
1 1/2 cups water
1/3 cup granulated sugar
1/2 teaspoon celery seed
1 tablespoon plus 2 teaspoons kosher salt* plus more to taste
1 small head (2 pounds) green cabbage
1 red bell pepper
1 kirby cucumber
Mix brine ingredients in the bottom of a medium bowl and set aside.
Prepare your vegetables: Trim and core cabbage and slice thinly with a knife, food processor slicing blade or adjustable-blade slicer. Place in a large bowl. Core, seed and thinly slice red pepper; peel and thinly slice or julienne carrot; thinly slice cucumber (I quartered mine first). Add vegetables to cabbage bowl.
By the time you’re done preparing your vegetables, the sugar and salt should in the pickling mixture should have dissolved. If not, whisk a few times until they do. Taste and adjust if you’d like it a little saltier.
Pour pickling brine over vegetables and cover bowl with a lid or plastic wrap. Refrigerate for 1 hour or up to 1 week. Salad becomes more pickled as it rests.
Recipe from Smitten Kitchen