EXPLOREMY LIBRARY
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Real Simple

SUMMER CASUAL

everything lox lunch

Caper-Raisin Vinaigrette

Cilantro-Pickled Red Onion

Everything Lox Lunch

Bagels

Cream cheese

Lox

Caper-Raisin Vinaigrette

Cilantro-Pickled Red Onion

Grapes

CAPER-RAISIN VINAIGRETTE

ACTIVE TIME 15 MINUTES TOTAL TIME 15 MINUTES SERVES 8

¼ cup black or golden raisins, roughly chopped
¼ cup apple cider vinegar
1 tsp. honey
½ cup olive oil
2 Tbsp. small brined capers, plus 1 Tbsp. caper liquid
½ tsp. black pepper
¼ tsp. kosher salt
1 tsp. fresh thyme leaves

PLACE raisins in a medium bowl. Bring vinegar and honey to a simmer in a small saucepan over medium-low, stirring until honey is dissolved. Pour vinegar mixture over raisins and set aside to plump, about 5 minutes.

SLOWLY whisk in oil, about 2 tablespoons at a time, until smooth. (Or transfer raisin mixture and oil to a jar with a tight-fitting lid and shake to emulsify.) Stir in capers, caper liquid, pepper, salt, and thyme. Serve in a small bowl; spoon over open-faced bagels and lox.

CILANTRO-PICKLED RED ONION

ACTIVE TIME 10 MINUTES TOTAL TIME 30 MINUTES SERVES 8

½ cup apple cider vinegar
1 Tbsp. granulated sugar
1 tsp. kosher salt
1 clove garlic, halved
1 large red onion, thinly sliced (2 cups)
2 Tbsp. roughly chopped fresh cilantro
1 Tbsp. extra-virgin olive oil

COMBINE vinegar, ½ cup water, sugar, salt, and garlic in a 16-ounce jar; cover with lid. Shake until sugar is dissolved. Add onion, cover with lid, and let stand for at least 20 minutes. Onion can be pickled and refrigerated up to 2 weeks in advance. Just before serving, drain onion and toss with cilantro and oil.

Beet-Pickled Eggs

Hungarian Snacking Tray

Dried sausages

Cheese

Plums & cherries

Sweet & savory pastries

Beet-Pickled Eggs

Crunchy vegetables

Crackers

BEET-PICKLED EGGS

ACTIVE TIME 20 MINUTES TOTAL TIME 3 HOURS, 10 MINUTES SERVES 8

½ tsp. granulated sugar
½ tsp. kosher salt
5 black peppercorns
1 dried bay leaf
1 small red beet, peeled
½ cup distilled white vinegar or apple cider vinegar
8 large eggs
Flaky sea salt, for serving

BRING 4 cups water, sugar, salt, peppercorns, bay leaf, beet, and vinegar to a simmer in a medium pot. Cover, reduce heat to medium, and simmer for 20 minutes. Remove from heat; let cool for 45 minutes.

MEANWHILE, bring a medium pot of water to a simmer. Carefully lower eggs into water and simmer for 8 minutes. Transfer to an ice bath to cool; peel and leave whole.

TRANSFER eggs to a clean quart-size jar. Discard beet and pour cooking liquid over eggs to cover. Cover and refrigerate for at least 2 hours and up to overnight, turning jar occasionally to make sure eggs pickle evenly.

SERVE eggs halved or whole, at room temperature, with flaky salt.

Ricotta with Fennel, Olive Oil & Black Pepper

Sunday-night Dinner

Melon

Prosciutto

Nuts

Crackers

Olives

Cheese

Ricotta with Fennel, Olive Oil & Black Pepper

RICOTTA WITH FENNEL, OLIVE OIL & BLACK PEPPER

ACTIVE TIME 10 MINUTES TOTAL TIME 10 MINUTES SERVES 8

1 Tbsp. whole fennel seeds
½ tsp. whole black peppercorns
2 Tbsp. unsalted butter
2 Tbsp. olive oil
1 15-oz. container fresh ricotta cheese, at room temperature
¾ tsp. flaky sea salt

HEAT fennel and peppercorns in a small, dry skillet over medium-high, stirring often, until fragrant, 3 to 4 minutes; transfer to a cutting board. Using a knife or the bottom of a skillet, crack into very small pieces.

REDUCE heat to medium and add butter to skillet. Cook, swirling, until butter is melted, smells toasty, and is slightly browned, about 2 minutes. Remove from heat and whisk in oil and cracked fennel and peppercorns.

SPOON ricotta into a shallow bowl, creating dips with the back of a spoon. Drizzle warm oil mixture over and top with flaky salt.

Horseradish & Herb Crème Fraîche with Chives

Cracked Cumin & Coriander Seed Honey

The Best White-bread Sandwich

Heirloom tomatoes

Cucumbers

Crusty bread

Cracked Cumin & Coriander Seed Honey

Horseradish & Herb Crème Fraîche with Chives

CRACKED CUMIN & CORIANDER SEED HONEY

ACTIVE TIME 10 MINUTES TOTAL TIME 10 MINUTES SERVES 8

1 tsp. whole coriander seeds
½ tsp. whole cumin seeds
1 tsp. poppy seeds
½ cup mild honey

HEAT coriander and cumin in a small, dry skillet over medium-high, stirring often, until fragrant, 3 to 4 minutes; transfer to a cutting board. Using a knife or the bottom of a skillet, crack into very small pieces. Place poppy seeds and honey in a small bowl; add cracked coriander and cumin and stir to combine. (If honey is too thick to stir, heat in a small saucepan over low or microwave on high until warm, about 30 seconds.)

TRANSFER honey to a small jar with a tight-fitting lid and let stand at room temperature overnight. Store at room temperature for up to 1 month. Drizzle over tomatoes and open-faced tomato toasts.

HORSERADISH & HERB CRÈME FRAÎCHE WITH CHIVES

ACTIVE TIME 5 MINUTES TOTAL TIME 10 MINUTES SERVES 8

½ cup packed mixed herbs (such as dill, rosemary, and parsley), finely chopped
2 Tbsp. chopped fresh chives
8 oz. crème fraîche
2 Tbsp. prepared horseradish
1 tsp. honey
½ tsp. Dijon mustard
¼ tsp. black pepper

COMBINE herbs, chives, crème fraîche, horseradish, honey, mustard, and pepper in a medium bowl, stirring until smooth. Serve at room temperature. Spread on sandwich bread before stacking with tomatoes and salt.

FOOD STYLING BY CHELSEA ZIMMER; PROP STYLING BY AUDREY DAVIS

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