Food Friday: Holiday Leftovers

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I just had a tentative peek inside the refrigerator, which is packed and groaning with leftovers and good intentions.

I honestly meant to bake the annual Fourth of July cake yesterday, but Mr. Friday was using the oven to bake ribs. All afternoon. Half of a rack of leftover ribs is contained by a large Baggie, and it is taking over a shelf in the fridge. Also two pints of blueberries, and a pint of raspberries for my holiday-themed cake. Not to mention the large container of heavy whipping cream. The stuff is packed in there. Tight.

Teetering on a top shelf, next to the container of whipping cream, is a quarter sheet cake pan, still half full of Ghiradelli dark chocolate cake, slathered with the best buttercream icing I have EVER made. No wonder we are Weeble People! There are two pint containers of blueberries (One which I upended and scattered all over the kitchen floor on the Fourth in the heat of battle. The takeaway – Luke the wonder dog has no interest in blueberries.) and one of raspberries. There is a wedge of watermelon, and half a cantaloupe.

Sitting boldly in the middle of the fridge is a huge mixing bowl full of potato salad. And right next to that is a Tupperware container of cole slaw; a gallon o’cole slaw.

Crammed into a drawer are half a dozen ears of corn, and an elastic-bound bunch of asparagus.

Also on the top shelf are rye bread, a can of raspberry La Croix fancy fizzy water, a stainless steel tub of extra buttercream frosting, three bottles of store-bought salad dressing, and one Pyrex cup of homemade vinaigrette. I am not happy with any salad dressings these days, and am searching far and wide for a good recipe. Keep watching this spot.

Scattered into any nooks are bottles of middling white wine, and in the crannies are the cheap white wine, milk, Diet Coke and mayonnaise.

There is a package of salted butter, and another of unsalted butter. Also eggs; brown and white.

The Fourth of July cake goes in the Might Have Been a Good Idea category of good intentions paving that slick route to hell for me: https://www.foodnetwork.com/recipes/ina-garten/flag-cake-recipe-1941624, thus the raspberries and blueberries. I have read that Ina Garten and Martha Stewart can’t agree who first came up with the now ubiquitous Fourth of July flag cake. I am inclined to believe Ina Garten, but only because she and I grew up in the same town. Martha was late to the Connecticut scene.

Since I could not bake anyone’s Fourth of July cake, we managed to get by with slices of leftover chocolate cake. There are still quite a lot of cake leftover, so stop on by later.

Mr. Friday stepped away from the grill this Fourth of July, and brought his cooking skills inside. It was the heady combination of a new, sure-fire baby back ribs recipe, and the stinking temperatures outside. And it was easier for him to monitor the ribs while they cooked, from the comfort of his sofa, and the World Cup games he had TiVo-ed… https://www.allrecipes.com/recipe/220987/baked-bbq-baby-back-ribs/

No Fourth of July could be complete without someone’s mother’s potato salad. This year I chose my mother’s. Of course.

Potato Salad

I don’t always have green onions – Vidalias work just fine. No red potatoes? Go for Russets. A little fresh thyme? Why not? It is dependable, tasty and can be adapted and stretched to feed the masses. Just add more potatoes, and more mayonnaise. Particularly fine for large picnic gatherings. Plus you can make it in the morning, and it is just right by suppertime.

• 2 pounds little new, red potatoes
• 1 cup Hellmann’s mayonnaise thinned with milk
• 1 bunch green onions, chopped
• Sea salt and pepper to taste

Boil the potatoes until tender. While warm (but not still steaming hot – I have melted my fingerprints by slicing too early and my life of crime may start any minute now) slice potatoes and begin to layer them in a large bowl – one layer of potatoes, then a handful of green onions and salt and pepper. Pour on some of the mayonnaise mixture. Repeat. Gently stir until all the potatoes are coated. You may need to add more mayonnaise mixture when you are ready to serve, as the potatoes absorb it.

Also necessary for summer holiday feasts is cole slaw. My mother’s won. Again.

My Mother’s Boring (Yet Reliably Deelish) Cole Slaw

• 1 cup Hellmann’s mayonnaise (Duke’s if you live father south)
• 1/4 cup apple cider vinegar vinegar
• 1 tablespoon celery seed (not celery salt)
• 1/4 tsp kosher salt
• 1 half teaspoon coarse black pepper
• Some people add carrots for color. I don’t think my mother would approve.
• 1/2 largish head of cabbage, green or purple, your choice, you will have to live with the consequences. You will be dissecting the cabbage to make workable pieces for slicing.

In a large mixing bowl, whisk together the mayonnaise, vinegar, celery seed, and salt until smooth.
Mix in the shredded cabbage and fold over with spatula until completely coated. Cover and refrigerate 2 hours, or overnight.
It is always better the next day.

We were in California last month and had the great pleasure of eating at the Bouchon Bistro. I bought the Bouchon Bakery Cookbook which is a beautiful, yet weighty, tome with intimidatingly precise recipes. I thought I would be whipping out professional-looking macarons and pain au chocolat immediately upon our return home. Instead, I grabbed a box of Ghiradelli dark chocolate cake mix, and turned to my friends at Food52 for icing guidance. I don’t know why I entertained the notion that I would find time, or oven space, to bake a Fourth of July cake. The chocolate cake is something we know and love, and was perfect for watching Macy’s jubilant fireworks, before we returned to our Independence Day film fest.

Basic Buttercream Icing
https://food52.com/recipes/70448-buttercream-frosting-adapted-from-wilton

Tonight we will not be tossing our usual Friday night pizza. Instead I am rooting around in the freezer for some hot dogs. We will top them with leftover slaw, and have a side of potato salad, and yet another slice of chocolate cake. Oh, and some of that cheap white wine. We need to clear out some space. Happy July!

“The most remarkable thing about my mother is that for thirty years she served the family nothing but leftovers. The original meal has never been found.”
― Calvin Trillin

About Jean Sanders

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