For the last few years, summer always means an afternoon or two spent watching a polo match. I have friends who will purchase a tailgating plot at two or three matches each season. They invite 10 to 15 of us to get together, we all bring food to share, play some lawn games before the main event, and just enjoy each other's company. I enjoy the matches not only for the food everyone brings but also for the fact that "chukka" becomes a normal part of the day's conversations. Chukka is the proper term for each period of play that makes up the polo match. You can just add this to the list of weird things I like. Now, getting back to the food.
The best types of offerings at a gathering like this one are foods that can be easily picked at over time: salsa and chips, any food that comes on a stick, all things bite sized. This time around I went with cheesecake cups and tortellini and fruit bites. I went a little fancy for the cheesecake cups because I wanted to try something a bit different. Instead of using sour cream I chose to use creme fraiche, which I made myself. The phyllo cups I also made myself out of phyllo sheets. The recipe for each follows in a bit.
The tortellini and fruit bites were an idea inspired by Pinterest. I had pinned some "salad on a stick" ideas but I still wanted something a bit more original than just salad. As I continued to hunt for ideas I came across a pin for a tortellini and fruit salad...on went the light bulb. The kebabs contain cantaloupe, tortellini, pineapple, tortellini, ending with watermelon. The dressing is 1 individual container of plain Greek yogurt mixed with 1 Tbsp of honey.
Phyllo cups
Ingredients:
Phyllo dough sheets - thawed
1 stick butter - melted
sugar
Directions:
Preheat oven to 375F and grease a cupcake tin.
Brush a sheet of phyllo dough with melted butter and then sprinkle on some sugar. Put another sheet of phyllo dough on top and repeat until it is 5 sheets thick.
Using a pizza cutter, cut into 8 squares and then place into the cupcake tray. Bake for 8 or 9 minutes, being careful not to burn them. Once they begin to brown, they'll brown up fast so pay attention.
Remove from tray and store in an air tight container in the refrigerator, or wrap and put in freezer, until ready to use.
Creme Fraiche
Ingredients:
1 c. heavy cream
2 Tbsp buttermilk
Directions:
Combine cream and buttermilk in glass jar. Cover and allow to sit at room temperature for 12 hours or until very thick. Stir, recover, and store in the refrigerator.
No-Bake Cheesecake Bites
Will make 20 of "my version" small phyllo cups
Ingredients:
1 pkg cream cheese - softened
1/2 c. crème fraiche
1/2 c. confectioners sugar
1 tsp vanilla extract
Directions:
In a large bowl, using an electric beater, cream the softened cream cheese until smooth. Continue to beat, adding the confectioners sugar a little at a time. Once thoroughly combined add the crème fraiche and vanilla. Beat until smooth. Transfer to a large zip lock or pastry bag then chill for 1 or 2 hours. When ready, fill phyllo cups, and then put back in fridge or freeze until ready to serve.
These cheesecake cups come out nice and creamy with just a slight tang from the crème fraiche. You can top them with fresh berries and they become a wonderful addition to any party.
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