Relish Platter Food

RELISH TRAY

Relish Tray image

This retro-style platter of pickled vegetables and crudités makes a refreshing addition to a decadent holiday dinner table.

Provided by Anna Stockwell

Categories Christmas Carrot Pickles Hors D'Oeuvre Radish Olive Celery Quick & Easy Dinner Entertaining Side

Number Of Ingredients 5

Ingredients

1/2 recipe Quick Pickled Carrots
5 celery stalks, cut into 4"-5" logs
1 bunch radishes, halved if large
1 cup cornichons, drained
1 cup pitted black olives, drained

Steps:

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

ITALIAN RELISH TRAY

Italian Relish Tray image

Provided by Michael Chiarello : Food Network

Categories appetizer

Time 20m

Yield 8 servings

Number Of Ingredients 16

Ingredients

1/4 cup olive oil
3 tablespoons sherry vinegar
1 teaspoon chili powder
1 tablespoon chopped fresh parsley leaves
Salt and pepper
1 large fennel bulb
1 pint cherry tomatoes
1/2 pound salami, sliced
1 can pitted black olives, drained
1 jar (5 ounces) pimiento-stuffed Spanish olives, drained
1 jar (12 ounces) baby kosher dill pickles, drained
1 jar pickled onions, drained
2 jars (6.5 ounces each) marinated artichoke hearts
1 jar (7.5 ounces) pepperoncini
1 tin (2 ounces) anchovies with capers
1 box artisan crackers or loaf of Italian bread

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.

RELISH PLATTER

Relish Platter image

Serve this colorful assortment of condiments with a simple Fried Lake Fish dinner.

Provided by Martha Stewart

Number Of Ingredients 11

Ingredients

1 cup plus 2 tablespoons white-wine vinegar
2 tablespoons plus 1 teaspoon coarse salt
1/4 cup granulated sugar
1/2 pound red beets, peeled, sliced lengthwise, and cut into 1/4-inch matchsticks
2 ears corn, stripped from cob (or 2 cups frozen, thawed, and drained)
2 scallions, thinly sliced
1/2 red bell pepper, finely chopped (1/2 cup)
1 stalk celery, finely chopped
1 tablespoon olive oil
1/4 teaspoon ground black pepper
8 ounces cottage cheese

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.

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