Technically, we have about three weeks of the season left, but Labor Day always seems to put a nail in the summer coffin, doesn’t it? If you’re looking to make something for an upcoming party or picnic, might I suggest something from (ahem) Modern Potluck?Some of my favorite writers and photographers have been sharing recipes from the book all around the Internets. Here, find links to many of the recipes below. Hope you find something tasty!
It’s been a whirlwind two weeks. Modern Potluck launched July 26 with an actual potluck and a brief talk held at Powerhouse Arena in Brooklyn (above). Soon after, I did signings in Philadelphia and Stockton, NJ, and led a cooking class about potluck dishes at The Farm Cooking School.
In six days, ModernPotluck will be out in the world. It’s hard to believe this journey started more than two years ago, when my daughter was not yet two years old, and I could (technically) say I was in my early 30s.
Things have been quiet around the blog lately, but behind the scenes, I’ve been aligning pieces to make sure as many people know about my book as possible. My hope is that you’ll hear about it in one place, read about it in another, and be so sick to death of it that you go and buy the book. Then you’ll love it so much that you’ll tell your friends and write reviews and host more potlucks and post about them on Instagram, and feel a little bad that you were annoyed in the first place. 😉
In my forthcoming book, Modern Potluck, some of the recipes involve a bit of effort. My theory is, if you’re going to only make one dish, it should be a good one, and sometimes, good things take time. There are a few gems for the laziest or busiest of times, and this drink is one of them. Many of the cocktails in the book require citrus squeezing or making an infusion. This one merely requires you to slice some limes and cucumbers and mix a few things together. For the simple syrup, you can make a big batch to refrigerate for potluck emergencies, or simply substitute agave nectar.
The result is the type of cocktail that’s the perfect blend of sweet and tart. It’s also immensely refreshing and dangerously easy to drink. Don’t say I didn’t warn you!
This pitcher drink is immensely refreshing and easy to make, with no citrus squeezing required. For a crowd, you can easily double or triple the quantities and serve it in a punch bowl or one of those multi-gallon drink canisters. Recipe from Modern Potluck (Clarkson Potter, 2016).
Author: Kristin Donnelly
Serves: 4 to 6
1 (750-ML) bottle dry Riesling
¼ cup gin
¼ cup simple syrup (see Note)
1 lime, thinly sliced
1 small cucumber (2 to 3 ounces), thinly sliced
In a large pitcher, combine the wine, gin, simple syrup, and sliced lime and cucumber. Refrigerate until well chilled, at least 1 hour. Add 1 cup of ice cubes and serve in ice-filled glasses.
NOTE. To make simple syrup, combine ¼ cup sugar and ¼ cup water in a pot and bring to a boil over medium-high heat. Simmer, stirring occasionally, until the sugar is dissolved, 1 to 2 minutes. Let cool. The syrup will keep in the refrigerator for 1 month.
POTLUCK PREP. The Riesling, gin, and simple syrup can be combined and refrigerated for up to 2 days. Add the lime and cucumber within 4 hours of serving.