Savoring the Seasons: Pondering potlucks

For The Recorder
Published: 11/29/2016 11:05:43 AM

Looking ahead to upcoming parties and potlucks, I’ve been pondering what local food to share with my friends. For potlucks, I often stick to really easy and popular dishes like egg salad (easier than deviled eggs and just as yummy), applesauce, roasted root vegetables or pesto-tossed roasted potatoes (made with homemade pesto from my freezer).

This month, my potluck contributions have also included jars of Barberic Farm’s outstanding maple pickled beets and platters of sliced Coyote Hill Farm watermelon radishes (so cheery on a serving plate). I bought the pickled beets and radishes at the Greenfield Winter Farmers Market. I hope to see you at this Saturday’s market. It’ll be on Saturday from 10 a.m. to 1 p.m. at Four Corners School. Visit:

Recently, my friend Margo Townley mentioned on Facebook that she’s been perfecting her eggnog recipe and figuring out creative ways to use the extra egg whites. Of course, I asked her to share.

What are you serving at parties or taking to potlucks? Please share your recipes with me and others.

And, please plan trash-free parties, using reusable utensils and dishes, or compostable paper plates and cups. Paperware also makes great fire starters for those of us who heat with woodstoves.

This week we’re eating ...

Cooked Eggnog

By Margo Townley of Greenfield

Combine and set aside:

1 C. milk (your preference)

1 C. heavy cream (or half-and-half)

Whisk until just blended in large heavy-bottomed pot:

12 large egg yolks (I use local eggs from Diemand Farm; see below for recipes to use egg whites)

1-1/3 C. sugar (any combination of sweeteners will work — I made it with ½ C. local raw honey from Melnik Bee Sweet Apiary, and adjusted sweetness with raw sugar)

1 tsp. freshly grated nutmeg or 1 tsp. already ground nutmeg

Add and whisk until smooth:

2 C. milk

2 C. heavy cream or half-and-half

Place over low heat, stirring almost constantly, until mixture is a little bit thicker than heavy cream (about 175 degrees). Be careful not to overheat or it will curdle. Remove from heat and immediately add 1 to 2 tsp. of good vanilla and reserved cream/milk mixture. Pour through strainer into storage container and let it cool uncovered. Cover and place in refrigerator. This recipe makes approximately a half gallon of eggnog and will keep in refrigerator for approximately 3 to 4 days. It can be served warm or chilled, with or without alcohol. It works great in morning coffee.

What to Do With Leftover Egg Whites

Leftover egg whites can be substituted in almost any recipe where eggs act as the binder. I made meatloaf with locally ground beef and locally ground chicken using egg whites instead of whole eggs. Egg white omelets. I typically use one whole egg and a sufficient amount of egg whites to make the omelet. The egg whites were used to make latkes, meringue for pies, and meringue cookies.

Quick and Easy Oatmeal Cottage Cheese Pancakes

1 C. cottage cheese

1 C. raw oatmeal

1 whole egg

2/3 C. egg whites

Pinch of salt

Combine all ingredients in bowl and let sit for at least 30 minutes at room temperature. Cook approximately ¼ C. of mixture in lightly oiled pan or griddle until set enough to turn over without falling apart. Turn pancake over and cook until both sides are brown. Can be eaten sweet with butter and maple syrup or savory by adding salt, seasoned salt, or Herbamare.

Mashed Potato Patties

Combine in bowl:

1 ½ C. leftover mashed potatoes

approximately ½ C. egg whites

salt and pepper to taste

Mixture should resemble consistency of pancake batter. Fry mixture on lightly oiled skillet or griddle until set enough to turn without falling apart. Brown both sides. I sometimes add finely chopped leftover vegetables to mixture — typically leftover cooked carrots or cauliflower. Leftover greens also work well.

Local food advocate and community organizers Mary McClintock lives in Conway and works as a freelance writer for Greenfield Community College, brand promoter for Goshen-based local food company Appalachian Naturals and writer-editor for More Than Sound. Send column suggestions and recipes to:


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