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The Relish Tray


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#1 joethefoodie

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Posted 04 November 2018 - 01:51 PM

The relish tray may be thought of as a remnant of different times and locales. But, I like it and I often make a "relish tray," because I believe it's a great appetizer/hors d'oeuvres, and it goes wonderfully with apéritifs as well.

 

When I'm cooking for just Significant Eater and myself, I'll make each of us an individual tray plate - that way neither of us gets shortchanged if one of us turns our back ;) !

 

30772951427_8ecec84aac.jpg

 

From the top, clockwise, carrot sticks, celery sticks, pickled beets, pickled turnips, a cherry tomato, green olives in the middle. (I def could've drained the beets a little better).

 

Both the pickles are from The Pickle Guys, not some hipster pickle making joint in Brooklyn.



#2 voyager

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Posted 04 November 2018 - 02:42 PM

Agreed, and open to endless riffs.    A trip back in time, for sure.    My d-i-l had never seen one before.


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#3 Sneakeater

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Posted 04 November 2018 - 02:43 PM

YUM
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#4 joethefoodie

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Posted 05 November 2018 - 01:54 PM

Agreed, and open to endless riffs.    A trip back in time, for sure.    My d-i-l had never seen one before.

She probably has no idea what a relish tray (the dish itself) looks like - though everyone used to have at least one for serving.

 

I'm also getting into home-made ranch dressing and wedge salads - some of this stuff is great. I make the ranch with all sorts of high-quality dried herbs and spices, and it's delicious.



#5 voyager

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Posted 06 November 2018 - 08:45 AM

 

Agreed, and open to endless riffs.    A trip back in time, for sure.    My d-i-l had never seen one before.

She probably has no idea what a relish tray (the dish itself) looks like - though everyone used to have at least one for serving.

 

I'm also getting into home-made ranch dressing and wedge salads - some of this stuff is great. I make the ranch with all sorts of high-quality dried herbs and spices, and it's delicious.

 

Indeed.   I really like Momofuko's pickled ramp version (paired in the book with pork shoulder chop) which I make with cocktail onions since pickled ramps are not as readily available in SF;


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#6 SLBunge

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Posted 06 November 2018 - 09:06 PM

We prepare a lot of relish trays but only in the summer. Most people I know have never heard a tray of vegetables referred to as a relish tray.


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#7 Orik

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Posted 06 November 2018 - 10:43 PM

so this is like 'merican bagna cauda or something? 


sandwiches that are large and filling and do not contain tuna or prawns

#8 Sneakeater

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Posted 06 November 2018 - 10:50 PM

Except no bagna cauda.


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#9 Orik

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Posted 06 November 2018 - 10:56 PM

Some other source of umami I'm guessing, like a three way blend of mayo, sour cream, and velveeta? I know I can google it.


sandwiches that are large and filling and do not contain tuna or prawns

#10 voyager

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Posted 06 November 2018 - 11:02 PM

Relish trays as they began had no sauce.   No dips.   Just carrots, celery sticks and usually black olives.    A very '40s thing.   

 

I guess the olives provided the umami, as if that were even a concept at the time.  


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#11 hollywood

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Posted 07 November 2018 - 12:45 AM

You could maybe add some green pepper slices.  Incidentally, are relish trays the precursors of crudite platters?


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#12 voyager

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Posted 07 November 2018 - 08:27 AM

You could maybe add some green pepper slices.  Incidentally, are relish trays the precursors of crudite platters?

I would think so, but there was a long gap between them.


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#13 joethefoodie

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Posted 07 November 2018 - 12:31 PM

Relish trays as they began had no sauce.   No dips.   Just carrots, celery sticks and usually black olives.    A very '40s thing.   

 

I guess the olives provided the umami, as if that were even a concept at the time.  

 

Yep - no such thing as "umami" back then...I think green olives were acceptable as well. 

 

 

You could maybe add some green pepper slices.  Incidentally, are relish trays the precursors of crudite platters?

I would think so, but there was a long gap between them.

 

 

A loooooong gap, and the cruditė platters that I dealt with in my years in California, kinda sucked compared to a real relish tray.  I disdain both raw broccoli and cauliflower, and they tended to be loaded with both.

 

Pinzimonio, one of the Italian crudité platters, is so much better, as it contains neither of those heinous raw vegetables, and is accompanied by some nice olive oil, sea salt and pepper. I sometimes serve it in lieu of a relish tray.



#14 Orik

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Posted 07 November 2018 - 12:58 PM

So basically this is taking a bunch of raw and pickled vegetables and 


sandwiches that are large and filling and do not contain tuna or prawns

#15 voyager

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Posted 07 November 2018 - 01:13 PM

As 'joe' suggested, there were special small platters for relish trays.   Kind of like a football shaped French asparagus plate, i.e., partitioned lengthwise into three sections to separate carrots, celery and olives.    


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not my monkeys.