Using Layered Ingredients Make for Simple Summer Fare
BY REBECCA CRICHTON
There’s a rule of thumb for travelers when contemplating trips to places with changing weather—dress in layers! That concept taps into three attributes I consider important for aging: Flexibility, adaptability and resilience. Discovering what is possible and appropriate at any given time relates to more than just travel. I now see how layers apply to more than clothing choices. I see the relationship to friendships, learning, and of course food!
I recently decided that the apartment complex I moved to five years ago fits the description of a Naturally Occurring Retirement Community, or NORC. The term describes neighborhoods and buildings originally built for general occupancy—families, students, professionals—that have evolved into places with higher concentrations of people who qualify as older, think age 60+.
In the past few months I have met a group of women who recently moved into the complex and begun to hang out together. We walk around our nearby lake, meet at pubs for trivia night, and plan progressive meals.
We are getting to know each other, with some of the relationships deepening to become mutually supportive for the variety of life events and needs at this stage in our lives.
I think of my friendships as being similar to the layers of an onion. My oldest and closest friends are at the center, with each succeeding layer comprised of people I know from work, my Jewish community, or new people who find me through my writing or community involvement.
A friend told me a saying I hadn’t heard before: You can’t make old friends! Deep friendships take time and mutual discovery of shared interests and experiences. I know I won’t become close with everybody, although I believe it is always possible to find something worth sharing with a new person if there is mutual opportunity and intention.
I like to remember that the word company has roots in Latin, literally being with people over bread. Sharing a meal is still the best way to get to know people.
Back in the day, when potlucks became the easiest way to get a crowd together to share, you could count on a number of casseroles showing up on the table. Summer eating, which discourages heating up the kitchen as temperatures soar, provides the perfect season for a layered approach.
Once you learn the basic principles of layers, you can get as creative as you want. The following recipes can be considered old friends or new match ups. And the ones that require baking happen early in the day.
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Four-Layer Egg Salad and Caviar Dip
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Greek Four-Layer Dip
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Blintz Souffle
Four-Layer Egg Salad and Caviar Dip
My mother used to whip up a version of this to offer at luncheons and before a light meal. The layers of eggs salad, red or green onion, flavored cream cheese, and whichever affordable caviar you find work ideally on crackers or toast. You can even chill it in a mold for a more elegant presentation.
Ingredients
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6 large hard-cooked eggs, chopped (I use an egg slicer, inserting the egg both ways to get an even dice)
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2 Tbsp. sour cream
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2 Tbsp. mayonnaise
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1/2 tsp. kosher salt
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1 c. finely chopped red onion, rinsed and dried
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8 ounces cream cheese, softened
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1/3 c. thinly sliced fresh chives
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2 ounces caviar (either red salmon eggs or black caviar such as paddlefish)
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Water crackers or melba toast
Directions
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Stir together chopped eggs, sour cream, mayonnaise, and salt in a medium bowl.
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If you are using a mold to serve this, lightly grease a 6-inch ring mold with cooking spray. Spoon egg mixture evenly on bottom of prepared ring mold. Top evenly with onion. Stir together cream cheese and chives in a bowl, and gently spread over onion. Top with black or red caviar. Refrigerate 2 hours. Unmold onto a serving plate or platter and serve with crackers.
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You can also serve in a glass bowl and let people dig in.
Serves 12 as an appetizer.
Four layer Greek Dip
Ingredients
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1 (7 ounce) container of hummus (there are many varieties but consider using ones with olives or red peppers)
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1 container Tzatziki
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1 (4 ounce) package feta cheese, crumbled
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½ c. chopped tomatoes
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¼ c. chopped cucumbers
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2 Tbsp. sliced kalamata olives
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Pita Chips
Directions
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Spread hummus onto bottom of 9-inch pie plate.
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Cover with layers of remaining ingredients.
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Serve with pita chips.
Blintz Souffle
There are many versions of this dish. Some use prepackaged cheese blintzes with an egg batter poured over them and baked. This one, based on a recipe by Eileen Goltz, starts with a layer of batter, topped with a cheese filling, and finished with the rest of the batter.
Ingredients
Batter
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½ tsp. salt
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1½ c. flour
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1 Tbsp. baking powder
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1 c. water
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1 c. orange juice
Filling
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6 eggs
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2 lbs. cottage cheese or mixture of cottage cheese and ricotta
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2 egg yolks
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2 Tablespoons sugar
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Pinch of salt
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1 Tbsp. Vanilla
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1 Tbsp. flour, optional
For the pan
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Butter
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Powdered sugar (optional)
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Ground cinnamon (optional)
Instructions
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Preheat the oven to 375°F.
Batter
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Add the ingredients for the batter to a food processor or blender. Process until the batter is smooth and thin.
Filling
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Thoroughly mix the ingredients for the filling. Add the flour if the mixture seems too soft.
Assembly
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Generously butter a 9” x 13” pan.
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Pour in half the batter. Layer the cottage cheese mixture on top and smooth. Cover with the remaining batter.
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Bake 50 to 60 minutes, until the top is puffed and uniformly golden but not brown.
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Sprinkle with powdered sugar and/or cinnamon, if desired.
Serve with sour cream and cut-up fresh fruits such as strawberries or bananas.
Rebecca Crichton is executive director of Northwest Center for Creative Aging and presents programs on that topic in the Seattle area. She worked at Boeing for 21 years as a writer, curriculum designer, and leadership development coach. She has master’s degrees in child development and organizational development, and is a certified coach.