Potluck

I have a potluck lunch tomorrow for work, and as much as I enjoy them, it's hard for me to be creative and pull something off that people will like and eat.  I'm not the best in this cooking situation.  I make something that I think is good, but it doesn't have the appeal that some of the other dishes seem to get.  For one potluck, I made hummus, homemade, and there was barely a dent in the bowl when the meal was all over.  What was eaten, you ask?  Microwave tortillas and cheese in quesadilla form.  Another potluck was at a family reunion... It was Mexican themed, and I decided to bring a crock pot with shredded pork tenderloin slow-cooked in Trader Joe's Green Salsa Verde.  It wasn't until Scott pleaded with the family that people actually tried it... It hadn't been touched before he talked it up.  For my last potluck I made a simple orzo asparagus salad, with a homemade olive oil lemon dressing, and that was also ignored.

So here's what I've learned about potlucks:

1.  Your dish must be obviously identifiable (and well liked among the crowd of potluckers).
Very few people will try things they are unfamiliar with, especially if it isn't described in detail.  This was my first mistake with potlucks.

2. Your dish must be presented in an aesthetically pleasing way.  
No one will try something brown and in meat form simmering in a crock pot if they aren't told to eat it.

3. Your dish must be easy to eat and grab off the table.
In a work setting, eating something delicious and super messy is traded for something cleaner and easier to eat.

I am the opposite of all of these traits.  I will try the unidentifiable, and actually gravitate towards something different.  I don't care about aesthetics.  Though I appreciate the effort, I really go for something that smells and tastes amazing.  And whatever, I'll make a mess.  It's about the food here, people.  I've noticed that some of my favorite people in this world do not live by these rules either, and that's why they're my favorite.

Okay.  So, the potluck.  I've sold out a little.  I looked at some awesome recipes, one of which is a blended walnut/herb/ricotta dip for bread that I was sure I'd do, until I remembered my previous potluck fails.  I'm not failing this time.

Yep, chocolate covered strawberries.  It fits all of the rules.  Easily identifiable, aesthetically pleasing, and easy to eat.  The chocolate was melted then dipped and put on wax paper to harden. Strawberries are making a comeback into the grocery stores these days (along with daffodils and asparagus), and though it's not locally grown, it's coming from California.  I had some leftover chocolate after I was done, so I dipped a few pretzels in there as well.

We'll see how this goes.  What I have learned is to keep my creative, wacky food ideas to myself when it comes to these things, but play up on the simple..  The really simple.

  Chocolate Covered Strawberries (serves 10-12)
This is the simple way of making these strawberries.  For a more interesting flair, add 1 tsp vanilla extract to chocolate, or 2 tablespoons Irish Cream.  I even thought of sprinkling them with a hint of sea salt.  Also, the chocolate choice is up to you.  I used Ghiradelli 60% Cacao chips, but you can use something lighter or darker based on your preference.  


   2 boxes or about 20 strawberries
  1 10 ounce bag dark chocolate chips

Melt chocolate chips in microwave safe bowl, on high for 45 seconds, then stir and put in for 20 second increments until chips are completely melted.

Wash strawberries and dry on paper towels.  Spread surface with wax or parchment paper.

Dip strawberries one by one holding the green stems and place on paper.  Let set for 1-2 hours.  Gently peel off strawberries and put on plate.  Store in refrigerator to ensure the chocolate stays intact.