Ideas for relaxed entertaining your guests will love… and you will too!
When the seasons change my creative juices start flowing and particularly when it comes to entertaining! I love creating new recipes for libations and food and putting my own spin on others, especially when it takes me in a new and exciting direction. Such is the case with my latest drink recipe created to celebrate the fabulous Liz Bishop who graces the cover of our Simply Saratoga - Showcase of Homes Edition each year. I have been a fan of Liz and her award-winning reporting for years, so it has been an honor to create a special drink for her. Another reason this drink is so special is that it’s my first “mocktail” recipe – and we all know they are very “trendy” at the moment!
For Autumn entertaining, I gravitate to foods that are robust and flavorful, and if you’re like me, don’t want to stress out over preparing them. I want recipes that can feed a crowd, be prepared ahead of time, and will wow my guests as well. The Muffaletta Sandwich is just that!
A Muffaletta is a large Italian style sandwich that hails from New Orleans. Basically, it’s a large round loaf of bread filled with tangy olive and pickled vegetable salad, along with layers of deli meats and cheeses. You make it in advance and simply cut it into wedges to serve. It’s portable as well and a great choice for picnics, and tailgate parties.
You can use a variety of deli meats and cheeses that you like. Or do what I do, keep the cheese and substitute plant based cold cuts. I also like to add some fresh bell pepper strips and sliced purple onion for a little crunch. You can serve it alongside your favorite salads and chips and you’re ready to go!
As always, I hope you and your guests enjoy these recipes. Until next time have fun in your kitchen and enjoy cooking (and making drinks!) for the people you love.
And remember…
it doesn’t have to be perfect, it just has to taste good!
The (Not So!) Dizzy Lizzi
This recipe is for one drink but can be made in batches as well and chilled in your fridge until serving time. If you want a traditional cocktail, add 1 ounce (or a splash more!) of vodka.
4 ounces of a cranberry juice cocktail
2 ounces of pear nectar
1 teaspoon of lemon juice
2 dashes of aromatic bitters, or more to taste
Thin pear slices and fresh cranberries to garnish if desired.
Directions:
Pour the juices and aromatic bitters into an ice filled cocktail shaker, secure the lid and shake it like crazy. Strain into an ice filled wine glass and garnish as desired.
Here’s to you Liz!
The Muffletta Sandwich
1. Olive and Pickled Vegetable Salad:
1 cup of chopped green pimento stuffed olives
½ cup of chopped kalamata olives
¼ cup of minced purple onion
1 tablespoon of capers
½ tablespoon of minced garlic
2 & ½ tablespoons of
apple cider vinegar
2 teaspoons of Italian seasoning
¼ cup of extra virgin olive oil
Mix all ingredients together, cover and chill for at least one hour.
2. Make the Sandwich:
One large round loaf of bread, I like to use Portuguese style bread or a marble rye.
Olive and pickled
vegetable salad
½ pound of sliced plant-based salami, I use Yve’s brand from Health Living
½ pound of thinly sliced provolone cheese
½ cup of thinly sliced fresh
bell pepper strips
½ cup of thinly sliced
purple onion.
Carefully slice the bread in half horizontally so you have two round halves. Pull a small amount of the bread from the inside of both halves (to create a little well) and save for another use, this makes a space for the olive salad. Spread the olive salad over the inside of both bread halves. Evenly layer the salami and cheese over the bottom half. Scatter the bell pepper strips and sliced purple onion over the salami and cheese. Carefully put the loaf back together. With the palms of your hands gently press the top half down. Wrap securely in plastic wrap and refrigerate for at least one hour. To serve, remove the plastic wrap and cut the Muffuletta into wedges. Enjoy!
