What to bring…

Story by Barbara Vinson

Summer is here, and that means invitations to social gatherings as life at the lake heats up.

Everyone who has been invited to a friend’s home for dinner or a party has considered what to bring to the festivities. No matter the occasion, it just doesn’t feel right to show up empty-handed, even if the party host swears everything’s taken care of.

Sometimes, when asked, the host will suggest bringing a food dish – but for Valerie Gribble, when a host says not to bring anything, she said she believes that request should be honored. However, Gribble also said she was raised to believe that it’s always polite to bring a small token to show appreciation to the party host. Her favorite hostess gift to share for her wonderful friends around PK are plastic foam cups bought from the UPS Store, as they seem to be everyone’s favorite.

A fun way to incorporate a gift with a food item is to buy an inexpensive serving dish at a local thrift shop. That way the host can keep the serving dish, and no one needs to bother returning it.

Sheila Carter said she likes to bring artichoke dip or a buttermilk pie, as she usually has all the needed ingredients for those dishes on hand. That’s a must at the lake, since grocery stores don’t exist around every corner, She added that she tries to keep small gifts on hand as well, such as favorite soaps, candles, tea towels, pretty notepads, wine and local food products.

A bottle of extra-virgin olive oil can be just as nice as a bottle of good wine, and far more useful, particularly for non-drinkers. Just remember that the best gift to give is one the host can enjoy or use later, while making sure the gift doesn’t make the host stop and take care of the offering.

Kim Nussbaum said when she gets invited to a gathering, her go-to question is, “What can I bring?” If the host says to “just bring yourself,” Nussbaum said, “Well, I guess I can’t make it, then.”

But if the host continues to stick with that answer, Nussbaum said she figures that person already has a master plan for the soiree, so she makes sure to show up with a trusty bottle of olive oil, a nice candle or a bottle of wine.

Nussbaum said she enjoys making charcuterie boards to fit any occasion, and she is always ready for the opportunity to create amazing masterpieces.  An example of a board she made for her MahJong group is below:

Cathy Bender said she enjoys contributing to dinner events, but enjoys being the host for these events even more.

Melissa Anderson’s deviled eggs are a welcome addition to any gathering, and Alice Barrow brings her family’s favorite salad. She said she got the recipe’s champagne vinaigrette dressing from a cooking class in Dallas.

For others in the lake community, bringing beverages is a must. Magyn Whitaker said she always tries to “bring a drink of choice,” whether it is wine or liquor. She added that she doesn’t follow directions very well, so when the host tells her not to bring anything, she still refuses to show up empty-handed.

Katy Wallner said she enjoys bringing small tacos (similar to the ones at Jack in the Box) that she finds in the freezer section in the grocery store, while Holly Chandler joked that everyone knows how important the “chip girl” is, so she always brings chips – and sometimes dip, too.

Social gatherings are a chance to celebrate and have fun with friends and family, and having a great time while making new memories is just as important as the party details.

Some local residents’ tried-and-true food dishes to bring are listed below.

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Judy Cotter’s Cranberry Brie Bites

Ingredients:

· All-purpose flour (for dusting the bowl and cutting board)

· 1 package (8 ounces) crescent dough sheet (or crescent rolls)

· 1 wheel (8 ounces) brie cheese

· 1 cup whole berry cranberry sauce (not jellied)

· Fresh rosemary sprigs

Directions: Preheat oven to 375 degrees. Spray a 24-count mini-muffin tin with cooking spray. Spread a little all-purpose flour onto the counter or cutting board, then roll out crescent dough sheet. (If using crescent rolls, pinch the seams together to make one long sheet.) Cut crescent roll dough into 24 equal-sized squares, then place squares into muffin tin slots. Cut the brie cheese into small pieces and place inside the crescent dough squares. Top with a generous spoonful of cranberry sauce, then add a small piece of fresh rosemary sprig to each one. Bake until the crescent dough is a light golden brown (about 15 minutes). Serve warm.

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Alice Barrow’s Celebration Salad with Champagne Vinaigrette Dressing

Ingredients for salad:

· Lettuce of your choice

· Candied nuts

· Dried cranberries

· Feta or bleu cheese, crumbled

· Sliced fruit

· Diced avocado

· Chopped green onion

Ingredients for dressing:

· 3 tablespoons champagne wine vinegar

· ½ cup rice vinegar

· ¾ cup (or less) sugar

· 1 teaspoon poppy seeds

· ½ teaspoon salt

· 1 teaspoon dried onion flakes, rehydrated

· 5 ounces olive oil

Directions: Place all vinaigrette ingredients in a jar and mix well. Drizzle vinaigrette over salad.

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Becky Bergstrom’s Boursin Cheese Spread

Ingredients:

· 1 to 2 packages (5.3 ounces) Boursin cheese

· Honey-roasted pistachios, crushed

· Bacon, cooked and crumbled

· Hot honey

Directions: Beat the heck out of the cheese, then layer the honey-roasted pistachios over the cheese. Sprinkle bacon over nuts, then drizzle hot honey over top.

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Denise Cotter’s Hot Spinach Garlic Dip

Ingredients:

· 1 cup Miracle Whip or Miracle Whip Light dressing

· 1 package (10 ounces) frozen chopped spinach, well-drained

· 2 cups shredded cheddar or Swiss cheese

· ½ cup grated Parmesan cheese

· 3 cloves garlic, minced

· Chopped onions and tomatoes for toppings

Directions: Mix all ingredients except onions and tomatoes. Spoon into a 9-inch pie plate or quiche dish. Bake at 350 degrees for 20 to 25 minutes, or until lightly browned. Sprinkle with chopped tomatoes and chopped onions. Serve with crackers.

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Cathy Bender’s Crabbies

Ingredients:

· 1 jar (5 ounces) Kraft Old English cheese spread (room temperature)

· 4 tablespoons unsalted butter, softened

· 1½ teaspoons mayonnaise

· ½ teaspoon garlic powder

· 6 to 8 ounces crab meat (drained and picked free of shells)

· 6 English muffins, split

Directions: Preheat the oven to 400 degrees. Line a baking sheet with parchment paper. In a mixing bowl, combine the cheese spread, mayonnaise and garlic powder until smooth. Gently fold in the crab meat. Spread the mixture evenly over the 12 English muffin halves. Cut each muffin half into either four or six wedges. (They may also be left whole, if desired.) Arrange muffin wedges on the prepared baking sheet and bake for 10 to 12 minutes, or until the edges are browned and crisp and the top is bubbly and golden.

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Autumn Dickerson’s Goat Cheese Stuffed Dates

Ingredients:

· 2 packages (24 ounces) dates

· 1 log (4 ounces) goat cheese

· Bacon, cut in half longwise

Directions: Preheat the oven to 350 degrees. Cut dates in half lengthwise, then stuff each half with goat cheese. Wrap each half with bacon. Use toothpicks to hold together, and bake for 15 to 20 minutes.

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Celia Brawner’s Fig and Goat Cheese on Crostini

Ingredients:

· 8 to 10 ounces goat cheese

· Drizzle of honey

· Drizzle of olive oil

· ½ teaspoon rosemary

· ½ teaspoon thyme

· Fig jam

· Toasted walnut pieces

Directions: Whip first five ingredients together with a food processor or hand mixer. Spread on crostini or bagel chips. Top with fig jam and toasted walnut pieces.

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Sheila Carter’s Artichoke Dip

Ingredients:

· 1 can (13 ounces) artichokes, drained

· ½ cup Parmesan cheese

· 1 cup mayonnaise

· ½ teaspoon garlic powder

· 1 cup grated cheddar cheese

Directions: Preheat oven to 350 degrees. Mix all ingredients and place in a baking dish. Bake for 30 minutes. Sprinkle with paprika before serving.

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Sheila Carter’s Butter Chess Pie

Ingredients:

· 1 9-inch pie shell, unbaked

· ½ cup butter or margarine

· 2 eggs, beaten well

· 5 tablespoons flour

· 2 cups sugar

· 1 cup evaporated milk

· 1 teaspoon vanilla extract

Directions: Preheat oven to 400 degrees. Mix ingredients well and pour into pie shell. Bake for 10 minutes. Reduce heat to 325 degrees and continue baking 30 to 35 minutes, or until filling is firm in the center.

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Cathy Bender’s Lemon Bars

Ingredients for crust:

2 cups all-purpose flour

1 cup butter, softened

½ cup white sugar

Ingredients for filling:

1½ cups white sugar

¼ cup all-purpose flour

4 large eggs

2 lemons, juiced

Directions: Preheat the oven to 350 degrees. For the crust, blend 2 cups flour, softened butter and ½ cup sugar in a medium bowl until well-combined. Press crust into the bottom of an ungreased 9-by-13-inch pan and bake until firm and golden, about 15 minutes. While the crust is baking, whisk remaining 1½ cups sugar and ¼ cup flour in a medium bowl. Whisk in eggs, then lemon juice, until smooth. Pour the filling over the baked crust. Bake for 20 minutes. Set the pan aside to cool completely, as the bars will firm up as they cool.

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Melissa Anderson’s Deviled Eggs

Ingredients:

· 12 large hard-boiled eggs

· ½ cup mayonnaise or Miracle Whip

· 2 teaspoons yellow mustard

· 2 teaspoons vinegar

· Salt and pepper to taste

Directions: Place eggs in cold water in a large pot and bring to a boil. Cover and turn off heat. Let sit for 13 to 14 minutes, then remove eggs from pot and place in an ice bath. Peel and cut eggs in half, then place yolks in a bowl. Smash the yolks and add the remaining ingredients. Mix until the moisture is creamy, but not too stiff or loose. (The amount of mayonnaise and mustard may need to be adjusted.) Spoon yolk mixture into the egg whites. The eggs can be topped with paprika, or left plain. Place deviled eggs on a deviled egg plate to serve. If the weather is warm, set the plate on top of a bed of ice.

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Valerie Gribble’s Mini Ham Puffs

Ingredients:

· 1 package (2.5 ounces) ham, chopped

· 1 cup chopped onion

· ½ cup shredded Swiss cheese

· 1 egg

· 1½ teaspoons Dijon mustard

· ⅛ teaspoon ground black pepper

· 1 package refrigerated crescent rolls

Directions: Preheat oven to 350 degrees. Lightly spray mini-muffin pan with cooking spray. Mix all ingredients except rolls together. Unroll crescent rolls and press dough into one large rectangle, then cut rectangle into 24 pieces. Press dough pieces into muffin cups Fill each muffin cup with filling, then bake for 13 to 15 minutes or until lightly browned. Dijon mustard is good as a dipping sauce.