Father's Day Dinner
In planning for Father's Day, I wasn't sure how many to plan for. So I decided on an easy menu- Hot Dogs, Corn on the Cob, Baked Beans, and Apple Pie.
I made the Apple Pie a day ahead. I decided to make a different pie crust than the one I usually make. I used a crust recipe from my Bouchon Bakery cookbook (called Pate Sucre) although I was running out of flour and it called for wheat flour and also Coconut flour so I used more coconut flour than was called for. It turned wonderful and complimented the apple filling made from Granny Smith apples.
I am writing this post with the dessert listed first but it was served at the end of the meal. I listed it first because it was the dish most talked about at the table and afterward.
I served Anne's Hot Ryes as an hors d'oeuvres.
Cocktail rye bread is spread with chopped bacon, Swiss cheese, mayo, and chopped black olives. It is a family favorite. The spread is put on the rye bread and broiled, then cut in half.
We barbecued hot dogs from Tip Top Meats in Carlsbad as well as corn-on-the-cob (buttered and seasoned)- then wrapped in foil and put on the grill. I also made baked beans with bacon, red onion, red pepper, red jalapenos, honey barbecue sauce, and beer.
He happy belated Father's Day to all the dads out there.
