Savory spreads ready for summertime fun
Summertime is here! Hopefully this means fun times abound in your household with a calendar full of family activities and adventures.
I absolutely love having an array of great breads and spreads on hand ready for an impromptu picnic or day trip. I just grab a cooler and a picnic tote, pack up my goodies and we’re off and away for a day of summertime fun.
The recipes I share with you today are perfect for such occasions and also are great for casual gatherings with friends and neighbors. Set out a tray of party sandwiches, stuffed pita, some cut-up veggies, pickles and such. A pitcher of iced tea and another of homemade lemonade welcome your family and guests in summer Southern style.
Uptown-Downsouth Pimento Cheese is my take on this Southern classic. Sharp cheddar combines with finely diced roasted red peppers and chopped toasted pecans. This spread is seasoned with a bit of Worcestershire sauce and a shake (or two or three) of hot sauce. Both cream cheese and mayonnaise ensure a creamy spread. I don’t think you’ll ever eat a better pimento cheese.
Ham Relish is my take on this spread I first enjoyed in historic Williamsburg, Virginia. When we travel I always take food pictures and lots of tasting notes so that I’ll be able to re-create a dish at home. In so doing, I used to be an oddity in restaurants, but now I’m in good company as it seems “foodies” are everywhere.
Cream Cheese, Pineapple & Toasted Pecan Spread makes the perfect spread for afternoon tea sandwiches and is perfect simply spread on your favorite cracker. The addition of finely minced crystalized ginger adds a pleasant “bite” and finely chopped celery adds a nice bright crunch to this spread.
Cream Cheese & Olive Spread is one of my very favorite spreads for pita bread. As a young art student, this was my favorite sandwich. I use both black olives as well as pimento-stuffed olives in this spread. It doesn’t get any simpler than this — easy and so tasty.
Whether you’re a seasoned bread baker or have never attempted making homemade bread, my recipe for pita is a sure-fire winner — and super simple and fun to make. Kids love making pita and get a real charge of watching them balloon in the oven. Once the baked pita rounds have cooled, cut them in half and stuff the pockets with any of the spreads. Cut into wedges serve them with hummus or your favorite dip.
I wish you a fun-filled summer full of memory-making moments — and lots of foods pics and tasting notes when you travel.
Pita Bread
1 (.25-ounce) package active dry yeast
1 cup warm water (90-100 degrees)
1 cup all-purpose flour
1 1/2 tablespoons olive oil
2 tablespoons sugar
2 teaspoons salt
1 3/4 cups all-purpose flour, or more as needed
1 teaspoon olive oil, divided
Making the pita dough: Place yeast into the work bowl of a standing mixer and add 1 cup warm water and 1 cup flour. Whisk together and let stand 15 to 20 minutes for mixture to rise and make a loose sponge. Mixture will bubble and foam.
Pour 1 1/2 tablespoons olive oil, sugar and salt into sponge; add 1 3/4 cup flour. Mix at low speed, using a dough hook attachment, until dough is soft, supple and slightly sticky. If dough sticks to the sides of the bowl, add up to 1/4 cup more flour, a little at a time. Knead dough with machine on low speed until slightly springy and still soft, 5 to 6 minutes.
Turn dough out onto a floured work surface and form into a ball. Wipe inside of bowl with 1/4 teaspoon olive oil. Turn dough around in bowl to cover with a thin film of oil; cover bowl with foil and let sit until dough has doubled in size, about 2 hours.
Remove dough from bowl and place onto a floured work surface. Lightly pat into a flat shape about 1 inch thick. Use a knife to cut dough into 8 pieces. Form each piece into a small round ball with a smooth top, pulling dough from the sides and tucking the ends underneath the bottom. Cover dough balls with lightly oiled plastic wrap and let rest for 30 minutes.
Using a floured rolling pin, roll one of the pieces into a circle 8-9 inches wide and about a quarter inch thick. Lift and turn the dough frequently as you roll the dough to make sure the dough isn’t sticking to your counter. Sprinkle with a little extra flour if it’s starting to stick. If the dough starts to spring back, set it aside to rest for a few minutes, then continue rolling. Repeat with the other pieces of dough. (Once you get into a rhythm, you can be cooking one pita while rolling the next one out.)
Baking the pita: While shaping the pitas, heat the oven to 450 degrees. If you have a baking stone, put it in the oven to heat. If you don’t have a baking stone, place a large baking sheet on the middle rack to heat. Place the rolled-out pitas directly on the baking stone or baking sheets (as many as will fit), and bake for about 3 minutes. I’ve found it easiest to carry the pita flat on the palm of my hand and then flip it over onto the baking stone. The pita will start to puff up after a minute or two and is done when it has fully ballooned. Cover baked pitas with a clean dishtowel while cooking any remaining pitas.
Pitas are best when eaten immediately after cooking. Leftover pitas will keep in an airtight bag for several days and can be eaten as they are or warmed in a toaster oven. Baked pitas can also be frozen with wax paper between the layers for up to three months.
Uptown-Downsouth Pimento Cheese
8 ounces cream cheese, softened
1/2 cup Hellmann’s mayonnaise
1 tablespoon Worcestershire sauce
1 tablespoon onion powder
Few shakes Tabasco hot sauce
1 (12-ounce) jar roasted red peppers, drained, blotted dry and finely chopped
1 pound sharp cheddar cheese, coarsely shredded
1 1/2 cups toasted pecan pieces, cooled
Kosher salt and freshly ground black pepper, to taste
In a medium mixing bowl, blend together the cream cheese and mayonnaise until smooth. Stir in the Worcestershire sauce, onion powder and Tabasco. Add the cheese and roasted red peppers and blend thoroughly. Season to taste with salt and pepper. Add the pecans just before serving. Store airtight in the refrigerator for up to two weeks.
Makes about 6 cups.
Smoked Ham Relish
8 ounces smoked deli ham, finely chopped
1/2 cup golden raisins, chopped
1/4 red bell pepper, finely diced
4 ounces cream cheese, softened
1/4 cup mayonnaise, more as needed
3 tablespoons sweet pickle relish
Sea salt or kosher salt and freshly ground black pepper, to taste
Combine all ingredients. Blend the mixture until it’s combined well and spreadable. Adjust the texture with more mayonnaise, if desired, and season to taste with black pepper and salt.
Serve as a spread for tea sandwiches, breads or crackers. Store, covered in the refrigerator for up to one week.
Makes about 2 1/2 cups.
Cream Cheese, Pineapple & Toasted Pecan Spread
1 (8-ounce) package cream cheese, softened
1 (10-ounce) can crushed pineapple, drained well, squeezed dry
1/4 cup finely minced celery, squeezed dry
1/4 cup finely minced crystalized ginger
Sea salt or kosher salt and freshly ground black pepper, to taste
1/2 cup toasted pecans, chopped
Combine all ingredients. Blend the mixture until it’s combined well and spreadable. Season to taste with black pepper and salt.
Serve as a spread for tea sandwiches, breads or crackers. Store, covered in the refrigerator for up to one week.
Makes about 2 1/2 cups.
Cream Cheese & Olive Spread
1 (8-ounce) package cream cheese, softened
1/2 cup minced canned black olives, squeezed dry
1/4 cup minced pimento stuffed green olives, squeezed dry
2 tablespoons minced green onion
Sea salt or kosher salt and freshly ground black pepper, to taste
Combine all ingredients. Blend the mixture until it’s combined well and spreadable. Season to taste with black pepper and salt.
Serve as a spread for tea sandwiches, breads or crackers. Store, covered in the refrigerator for up to one week.
Makes about 2 cups.
This story was originally published May 31, 2016 at 4:29 PM with the headline "Savory spreads ready for summertime fun."