4 Easy-To-Make Treats to Serve at Your Next Summer Gathering – Daily News

Erma Bombeck, now deceased, was a beloved comedian who became famous for her newspaper columns from 1965 to 1996. She published 15 books, most of which became bestsellers. Her last book, “If I Had My Life to Revive,” written after her cancer diagnosis, reveals her regrets.

“I would have invited friends over for dinner even if the carpet was stained and the couch faded,” she wrote. It’s a quote that sticks with me.

As summer progresses, I plan to invite friends over for a glass of wine, iced tea, or cocktails. No fancy dinner on the menu, just some simple appetizers. A bowl of nuts. Maybe some seasoned popcorn. Cheese and crackers.

And one more thing. One or two easy things to prepare from my kitchen. And once everyone has a drink of their choice, I will propose a toast to Erma.

Onion Flatbread

This savory flatbread comes together quickly, especially if you use fresh, store-bought pizza dough. I buy pizza dough in 1-pound plastic bags at Trader Joe’s and find they work best when used within a day or two of purchase.

Yield: 6 servings

INGREDIENTS

Parchment

All purpose flour

12 ounces pizza dough

2 tablespoons extra virgin olive oil

1/2 cup shredded cheddar cheese, see cook’s notes

1/2 red onion, thinly sliced

Coarse salt

Finely chopped Italian parsley

Cook’s Notes: Sometimes I use a shredded cheese labeled “taco mix.” This is shredded Jack cheese mixed with taco seasoning.

DIRECTIONS

1. Adjust oven rack to middle position. Preheat oven to 475 degrees. Lightly dust parchment paper with flour. Press dough into an 8×12-inch rectangle. Transfer dough to parchment paper on a rimmed baking sheet. Brush dough with olive oil. Top with cheese and onion slices.

2. Bake until vegetables are golden brown and cooked through, 10 to 11 minutes. Add a little salt and parsley.

Source: Adapted from Food Network Magazine

Grilled Chocolate Sandwiches

Crispy, warm, gooey chocolate sandwiches make a decadent snack or dessert, but they can also be cut into more delicate portions and nestled with a scoop of vanilla ice cream.

Yield: 2 sandwiches, each cut in half or thirds

INGREDIENTS

Unsalted sweet butter

4 slices sourdough French bread or firm white sandwich bread, see cook’s notes

About 2 ounces chopped semisweet or bittersweet chocolate, or 1/3 cup chocolate chips, preferably minis

Coarse sea salt or Maldon flaked salt

Cook’s Notes: I use La Brea Bakery Country White Sourdough Bread, sliced ​​thinly, or Trader Joe’s Cracked Wheat Sourdough Bread. Since these baker’s versions are large, I use two slices instead of four; I cut them in half and count each half as a slice of bread.

DIRECTIONS

1. Generously butter one side of each slice of bread. In a skillet large enough to hold them, cook the slices buttered side down over medium heat until lightly browned on one side.

2. Cover two slices with chocolate. Flip one bare slice over, buttered side up. Bake, turning sandwiches as necessary, until chocolate is softened and sandwiches are golden brown on both sides. Serve immediately, sprinkled with a pinch of coarse sea salt.

Source: Adapted from “Sinfully Easy Delicious Desserts” by Alice Medrich (Artisan, $25.95)

Salmon Rillette

“Rillette” is a French term for a spreadable but thick preparation. Most often, rillettes are made with pork or duck, but in this recipe, salmon and smoked salmon take center stage.

Yield: about 4 cups

INGREDIENTS

3 cups of water

1 pound skinless salmon fillet

1/2 pound smoked salmon, finely chopped

1/2 cup (1 stick) softened unsalted butter, cut into 8 pieces

3/4 cup chopped shallots

1/3 cup chopped fresh Italian parsley

2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard

2 teaspoons drained capers

2 teaspoons brandy or B&B liqueur

2 teaspoons finely grated lemon zest

1/4 teaspoon salt

1/2 teaspoon freshly ground black pepper

To serve: sliced ​​toasted baguette or crackers or cucumber slices

Garnish: Italian parsley sprigs

DIRECTIONS

1. Bring 3 cups water to a boil in a deep 12-inch skillet over high heat. Add fresh salmon, reduce heat to low, and poach over low heat, turning once, until cooked through, about 8 to 10 minutes. Using a slotted spatula, transfer salmon to a bowl and let cool.

2. Flake poached salmon with a fork. Add smoked salmon, butter, shallots, parsley, lemon juice, mustard, capers, brandy, zest, salt and pepper. Stir until well combined. Pour into a 1-quart terrine or bowl. Refrigerate, covered, at least 4 hours. Serve with bread (toasted or not), crackers and/or cucumber slices. Garnish with Italian parsley. Provide a small spreader knife.

Source: Adapted from “The Gourmet Cookbook” edited by Ruth Reichl (Houghton Mifflin, $40)

Mashed Dutch Yellow Potato Dip

The crunchy texture and starchy sweetness of mashed, oven-roasted Dutch yellow potatoes are irresistible. Here, they’re used as a dipping sauce for a simple mixture of sour cream, Worcestershire sauce, hot sauce, and seasoned salt. Serve the potatoes warm but cool enough to easily scoop. If you prefer, you can provide a spoon for guests to scoop up the sour cream mixture and place on top of their mashed potatoes.

Yield: 6 servings

INGREDIENTS

1 pound small yellow Dutch potatoes

3 tablespoons extra virgin olive oil

1 teaspoon seasoned salt, such as Spike

Kosher salt to taste

Sour Cream Dip

1 1/2 cups sour cream

1 tablespoon Worcestershire sauce

1 1/2 teaspoons seasoned salt, such as Lawry’s or Spike

1 teaspoon hot sauce, such as Frank’s RedHot

Garnish: chopped fresh chives

DIRECTIONS

1. For the potatoes: Preheat oven to 450 degrees. Line a rimmed baking sheet with parchment paper. In a Dutch oven or stockpot, place potatoes with enough water to cover by 2 inches. Bring to a boil over high heat; reduce heat and simmer until tender, about 10 to 12 minutes (test the piece with the tip of a sharp knife—it should go in easily, but the potatoes should not be overcooked). Drain in a colander; shake colander to remove excess water.

2. Place potatoes in a large bowl. Drizzle with 3 tablespoons oil and seasoned salt and toss to coat. Place potatoes on prepared baking sheet, taking some of the oil with them—place in a single layer, leaving space between them. Mash potatoes to flatten (keep them mostly whole). I use the bottom of a measuring cup to press them down. Bake until crisp, about 25 minutes. Sprinkle with a little kosher salt.

3. In a small bowl, combine sour cream, Worcestershire sauce, seasoned salt and hot sauce. Stir until well combined. Taste and adjust seasoning if necessary. Garnish with chopped chives.

4. Serve the potatoes to be used as dipping sauces alongside the bowl containing the sour cream mixture or provide a spoon to scoop up the sour cream mixture.

Award-winning food writer Cathy Thomas has written three cookbooks, including “50 Best Plants on the Planet.” Follow her at @CathyThomasCooks.com.