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,Â cherry tomatoes,Â avocado,Â snow peas,Â 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 youâ€™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 youâ€™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