Thursday, January 3, 2019

Antipasto to the Rescue!

by Karen Rose Smith



Happy New Year!

I'm still catching my breath from all of the holiday festivities from the last two weeks.  This year my Italian background and childhood memories were front and center as I prepared my holiday meals.  I baked a bar cookie that I remembered a German neighbor of my parents had made and shared with us every year.  I found my mother's handwritten recipe for sausage bread and baked several loaves.  And I remembered the antipasto platters that my parents and grandparents had included as the first course of their holiday meals.  So I  made a list and sent my husband off the market to gather the ingredients for my take on antipasto platters.

My Christmas platter was more simple because we just shared our meal with another couple who have been friends for years.  I included salami (three varieties), marinated artichoke hearts, seasoned olives and sliced fresh mozzarella cheese.


We celebrated New Year's Eve with a larger gathering of friends and neighbors, so my antipasto plates were filled with additional items--cherry tomatoes, peppers, pickles, provolone cheese as well as pepperoni, prosciutto and salami wrapped mozzarella sticks.  I was so glad I had these platters because the lasagna main dish was not baked on schedule and I had the antipasto platters to munch on while we waited for the main course to be finished.  Carrots and celery, antipasto and, of course, a good glass of wine, saved the day!



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