Anthony & I decided to revive our 'themed' potlucks at Kolekole Beach Park after a couple of years of inactivity... The first one in the 'revived' version was themed Soups & Breads....The invitations went out via e-mail asking that they bring either a soup or a bread or both... The offerings were wonderful!
We had 10 people total and a delicious selection of soups and breads!
The afternoon and evening were just cool and pleasant enough (after a totally gorgeous sunny day) to enjoy the soups. The pavilion has power and we provided a power outlet bar to plug in all the stockpots.
Anthony & I took my creamy roasted red bell pepper soup and had both grated Romano and Parmigiano cheeses to sprinkle on top - the bread I took was a honey wheat I picked up at the farmers market that was really delicious.
Roasted Red Bell Pepper Cream Soup
1 large yellow onion cut in thin slices
4 - 5 very large red bell peppers (about 5-6 inches long) seeded, devained and cut in halves
2 cloves garlic peeled and mashed
Sea or Kosher salt
Stick oregano leaves
Heat oven to 400oF Place on foil lined roasting pan in the order given - with onions on bottom, then the peppers and garlic. Drizzle olive oil all over it. Sprinkle with sea or Kosher salt - to taste. Sprinkle with oregano - to taste
1 cup heavy cream
Chicken or veggie stock or broth - to taste
Roast the veggies in the oven - No need to preheat first so as not to waste any heat. Roast for about 30 minutes - check and stir everything - roast for about 10 more minutes. Place in blender and whirl until all smooth. Add the stock or broth and heat. For cream soup, add one cup heavy cream to make it silkier.
I also served some mozzarella cheese in olive oil, seasonings and herbs that I had picked up at the farmers market and some small vine ripened cherry tomatoes also from the farmers market. We took hot coffee and iced tea - plus ice, creamer, real cream, sugar and plenty butter for the breads.
Photo: Honey Wheat in foreground and Linda's Braided Poppy Seed in back.
Jenn & Chris brought a ham soup he made that was delicious - they brought some white rice to add to it if anyone wanted. The combination was great!
Liz & Mike brought her absolutely delicious pumpkin soup - they also brought some honey lemonade in a big cooler.
Peggy brought a Mexican meatball soup - very nice! She had just come from spending a few days down in the SE part of the island at her daughter Cathy's house and she had made some liliko'i bars while there and brought the 'leftovers' with her....Perfect touch to end a great meal.
Linda made a braided bread recipe she found on line. Nice and crusty outside and perfectly smooth and 'creamy' crumb....don't know how else to describe it! She shaped it in a wreath form. It was still piping hot when she got there.
Brenda and Kevan brought two types of cornbread muffins - Mexican style and Southern style...she also brought honey butter to slather on them....Delicious!
Brenda's Mexican Cornbread Muffins
Preheat oven to 350 degrees F (175 degrees C). Grease an 8 inch square baking dish or a cast iron skillet.
In a small bowl, beat eggs. Mix in corn oil and buttermilk. Stir in shredded cheese, creamed corn, onion, diced green chilis and jalapenos.
In a large bowl, whisk together cornmeal, maseca, baking powder, soda, and salt. Stir the egg mixture into the dry ingredients. Mix well. Pour batter into prepared pan.
Bake for 30 to 35 minutes until center is set and top is golden brown.
YIELD - 14 - 16 muffins
We ate until we couldn't eat any more....Sat and talked and laughed and
generally had a great time. Some of the people in the little group knew each other and others met for the first time but all seemed to enjoy each others' company. Several of us stayed and talked on even after we had cleaned up and loaded the stuff back in the cars....
We were sorry that several of our friends couldn't make it...Hope to see you at the next one!
It was a great afternoon and evening spent with great friends!