Relish Platter Recipes

THE BEST RELISH TRAY

Steps:

• Drain all of the marinated or pickled ingredients and arrange on relish trays.
• Serve immediately or cover and store in the refrigerator until ready to serve.

RELISH PLATTER

Steps:

• Bring 1 cup water, 1 cup vinegar, 2 tablespoons salt, and sugar to a boil in a small saucepan. Add beets, remove from heat, and cool to room temperature.
• In a medium bowl, combine corn, scallions, red pepper, celery, 2 tablespoons vinegar, olive oil, 1 teaspoon salt, and pepper.
• Transfer cooled beets, corn salad, and cottage cheese to separate serving bowls and serve with fried fish.

ITALIAN RELISH TRAY

Steps:

• In a bowl, whisk together the olive oil. sherry vinegar, chili powder and parsley and toss to coat. Season with salt and pepper, to taste.
• Slice fennel into wedges and wash cherry tomatoes. Roll salami slices into batons.
• Drain all jarred ingredients well. Arrange all items as desired on a large platter. Serve slightly chilled or at room temperature with bread and/or crackers.

ITALIAN RELISH TRAY

Steps:

• In a bowl, whisk olive oil, vinegar, chili powder, and parsley. Season with salt and pepper to taste.
• Slice fennel into wedges, Roll salami into batons. Arrange all itenms on a large platted. Drizzle with olive oil mixture.
• Serve with artisan crackers or loaf of Italian bread.

RELISH TRAY

Steps:

• Arrange pickled carrots, celery, radishes, cornichons, and olives on a tray of crushed ice.

RELISH TRAY WITH D.I.Y. EGGS

Steps:

• Divide dill, coriander seeds, and fennel seeds evenly among six 8-oz. resealable plastic containers, jars, or small bowls. Place chiles, fennel, scallions, celery, carrots, and/or beets individually in a container, followed by a generous pinch of kosher salt. Whisk vinegar, agave, and 1/2 cup water in a measuring glass; pour over vegetables. Cover and chill at least 12 hours and up to 2 days.
• Whisk mayonnaise, mustard, lemon juice, turmeric, and cayenne in a small bowl; season sauce with kosher salt.
• Cook eggs in a large saucepan of boiling salted water 8 minutes. Transfer to a bowl of ice water; let cool. Peel eggs under running water; halve lengthwise.
• Place pickled vegetables individually in small serving bowls. Place olives, almonds, and some sea salt each in a small bowl. Place eggs on a platter and serve with sauce, pickles, olives, almonds, and sea salt. Let guests assemble eggs as desired.

HOW TO MAKE THE BEST VEGGIE TRAY (PEOPLE ACTUALLY WANT TO EAT)

Steps:

• Make it fun. Mix in a variety of colors, flavors, and textures, and consider your budget as you go along.
• On a budget? Veggies such as carrots, celery, and cucumbers are crowd-pleasers and easy on the wallet, while peppers, tomatoes, and jicama are fun for more adventurous eaters or when you want to go all out.
• Easy to eat. The most important thing is to select finger-food-friendly vegetables that are easy to eat.