Election Party: Red, White and Blue Foods
Fromage fort is the ultimate way of using leftover cheese. Simply put the cheeses in a food processor and serve them on crackers or melted onto toasts.
Crisp Polenta with Roasted Cherry Tomatoes
Like many red fruits and vegetables, the juicy roasted cherry tomatoes topping the polenta contain lycopene, which protects against cancer and heart disease.
Marcia Kiesel uses pickled cocktail onions to make a fast, tart, crunchy sauce for this succulent salt-baked trout.
Crespelle with Ricotta and Marinara
In this recipe, adapted from Wine Bar Food by Tony Mantuano and his wife, Cathy, lush ricotta-filled crêpes bake in a rich marinara sauce.
These buttery, almost weightless cookies have a relatively low sugar content and are therefore appealing even to people who don’t normally love sweets.
Berry-Brioche Bread Pudding
To help balance the irresistibly crispy top, sprinkle the baking dish with turbinado sugar to give the bottom of the pudding a delightful crunch, too. Frozen berries can be substituted in winter months.
Blue curaçao gives this playful drink its distinctive color.