East India Trading Co. Rum Punch

(From Good Eats)

Ingredients

• 16 ounces freshly squeezed lime juice, bodies reserved, about 20 limes
• 32 ounces Demerara sugar
• 64 ounces warm black tea
• 48 ounces Batavia Arrack
• Ice block
• Freshly grated nutmeg

Directions

Combine the juice, lime bodies and sugar in a 5-quart container (or split in 2 large mixing bowls). Add the tea and stir until the sugar dissolves completely, 2 to 3 minutes. Add the Batavia Arrack and stir to combine. Chill to at least 40 degrees, approximately 1 hour in the refrigerator.
Strain the punch into a punch bowl over a large ice block and serve with freshly grated nutmeg.
*Approx 30 4oz servings
Note: If anyone can let me know how to transfer the punch from the mixing bowls into the pitchers without making a complete mess PLEASE let me know! Why don't mixing bowls have spouts?

Recipe: Crab Avocado dip

Featured at the May 2010 potluck-- the crab avocado dip is a fun, fresh take on guacamole perfect for the warmer months.

Ingredients:
2 lg avocados
1 c lump crabmeat
1/4c minced onion
salt and black pepper to taste
1 Tbs freshly squeezed lemon juice
1/4 c chopped fresh parsley as a garnish

Steps:
1. cut avocados in half-- peel and mash them in a bowl with a fork along with the crab meat, onion, salt and pepper, lemon juice. Taste and adjust to your liking.
2. garnish and serve....if waiting to bring it to potluck what you want to do is put it in an air tight container--using a wrap and pressing down on the dip and refrigerate. (If you don't do this, and I didn't the first time, your dip turns an ugly black color--though it is still delicious and you just need to stir it up.)
3. don't forget your dipping tools...chips, veggies etc. Enjoy!

**quick tip on picking avocados which threw me for a long time...you want to pick dark, practically black skinned avocados and give them a little squeeze to make sure they are soft enough to use if you plan on making your dish immediately. I have never had luck buying bright green avocados and waiting for them to ripen, though a guacamole-loving friend did tell me if you put them in a brown paper bag it helps quicken the process.

Enjoy!

Welcome to Potluck!

I cannot tell you how many times people have asked me to get them in contact with another friend, who they met at potluck, because they MUST have the recipe of that delicious whatever-it-was. Inevitably, something that takes too long never actually gets done, which is sad because learning new ways to cook was one of the founding reasons for me to start Potluck in the first place. Several Google Docs have been started, emails sent, but nothing seems to stick. So this is my solution: a blog. Here, anyone who attends my potlucks will be welcome, and strongly encouraged, to post what they've cooked up. Or if you're feeling especially chatty and just want to share some new kitchen discoveries you can do that too! I'll even offer to have the camera out so we can snap some shots on the day of... no guarantees there won't already be some nibbles missing though.

So start cooking and enjoy the conversation!


If you are checking out this blog and have no idea who we are or what we're talking about...

For almost two years now, I've been hosting monthly potlucks where I hope to introduce new friends and, even more importantly, new dishes. We have had anywhere from four to fourteen people get together and sometimes we are even organized enough to have themes, but we always have fun!