I Praise of the Humble Potluck

In praise of the humble potluck.

My first encounter with a potluck was in college—I made my Aunty Marilyn’s macaroni salad with mayo, tuna, and sweet pickles and proudly carried it up the narrow stairs to a classic Dover N.H. apartment in a converted old house. When I put it down, I noticed….three other macaroni salads!  We all laughed, piled plates high with macaroni and realized that all of our family recipes were both strikingly different and equally tasty. It was a revelation to me.

 I have loved potlucks ever since. Yes, I have attended lazy post-college potlucks, where everyone brought chips and dip, except for me. I have even hosted one badly planned potluck, where everyone brought desert—although there are worse fates than a table full of cake and cookies. Once or twice, I have gone home from a potluck to supplement dinner with a piece of peanut butter toast, it is true. But, generally, the potluck is a glorious thing. Potlucks are the epitome of community.  Everyone brings a special skill—the fruit salad, the bread, the cake—to the table. People show up at your house carrying dishes full of yummy food, big smiles on their faces. We spread it out, welcome the over-stressed, empty-handed person with open arms, and dig in. There is that sacred moment when everyone has a full plate and all you can hear is the clink of silverware on dishes and then -- someone sighs deeply and the conversation begins. Eating together brings people together, changes your perspectives, and makes you a happier person.

                We had a potluck on Friday night a few weeks ago. Winter comfort foods and cheerful voices.  When we were done, I thought, we need to do more of these.

Date Orange Cake, from the Moosewood book of Deserts

3 c flour

1 t salt

1 t BS

1c butter, at room temp

1.5 c white sugar

3 eggs

1 c buttermilk

2T grated orange peel

1 t vanilla

2/3 c of chopped pecans and dates

Beat sugar and butter together. Add dry and wet ingredients, alternating. Add pecans and dates. Pour into 9 by 13 inch cake pan and bake  350 degree  oven.

While it is baking, heat the juice of the oranges with about ½ cup of sugar until sugar is dissolved. Pour over the warm cake.

Serve with whipped cream.