Last post was all about the prep for a family birthday party. (Happy 10th birthday, Clare!) The hamburgers were made with beef we buy from a farmer friend. With only ten pounds in our freezer, I stretched it with two pounds of ground venison. (My husband’s sister must never be told as she claims to hate the flavor of venison–fooled her good.)
Party guests brought raw veggies, veggie salads (thanks for the Pinterest chickpea salad, Traci–so good!), and bowls of fruit–the perfect sides for our meal.
Beverages included lemonade (made with water, sugar, and my favorite lemon concentrate), rhubarb lemonade (same lemonade mixed with a homemade rhubarb puree), and cucumber water.
This was followed by birthday cupcakes and root beer or dreamsicle floats. Adults were offered a shot of Pinnacle whipped cream vodka with their floats; it added a lovely creaminess as well as the hit of booze.
The party was indeed loads of fun and one of my favorite dishes on the table was the pickled red onions set out to garnish the burgers. After seeing these pink-tinted onions on a condiment bar at a local food truck, I had to make my own. Though I’ve never been a fan of pickled foods, these pretty pink onions grabbed me; they offered the perfect combinations of sweet and sour, tender and crisp. I found an easy-to-make recipe, then made a large enough batch that I’d have plenty of leftovers. I can use what’s left on sandwiches, in salads, on pizzas. A handful stirred into tonight’s braised collard greens made for nice color, texture, and flavor contrast.
Pickled Red Onion
I multiplied the recipe by four.
- 3/4 cup water
- 3/4 cup vinegar
- 6 tablespoons sugar
- 1/2 teaspoon salt
- 1/2 teaspoon crumbled dried oregano
- 1 large onion, thinly sliced and rings separated
In large resealable plastic food-storage bags, combine all ingredients except onion; seal bag. Shake gently to dissolve sugar. Add onion; reseal bag. Refrigerate at least 24 hours. Store refrigerated. Makes about 1 cup pickled onion.