Kelsey (center) toasts happy hour with friends.
I love a happy hour, y’all. And while planned gatherings are lovely, I’ve come to embrace the impromptu. If I want to enjoy a drink or snack with friends, I have to seize the moment when one presents itself. For me, a ‘Want to come over right now?’ text is where it’s at.
Kelsey Barnard Clark
Cajun Pickled Okra Pimiento Cheese
SERVES 4 – 6
1 cup freshly grated extra-sharp Cheddar cheese
1/3 cup freshly grated smoked Gouda
1/2 cup chopped pimiento peppers, drained
6 pickled okra spears, drained and chopped
3/4 cup sour cream
3/4 cup mayonnaise
1 teaspoon Old Bay Seasoning
3/4 teaspoon smoked paprika
Kosher salt
Freshly ground black pepper
In a medium bowl, combine the Cheddar, Gouda, pimientos, okra, sour cream, mayonnaise, Old Bay, and smoked paprika and stir with a wooden spoon until completely combined. Season with salt and pepper. Serve chilled or at room temperature—try it with pork rinds! Keep it refrigerated in an airtight container for up to 1 week—the vinegar from the pickled okra makes the dip last longer.
NOTE: I always use freshly grated cheese. Pre-shredded cheese is coated with cellulose to prevent clumping, which can be helpful, but the cheese lacks the flavor and creaminess of freshly grated. It also fails to melt properly and tends to dry out faster.
Prosciutto and Goat Cheese-Stuffed Dates
SERVES 6 – 8
14 to 16 Medjool dates, pitted
4 ounces goat cheese
7 to 8 prosciutto slices, halved lengthwise
Balsamic vinegar or balsamic glaze, for drizzling
Using a small spoon, gently stuff the dates with the goat cheese, closing the dates around the filling. Wrap a slice of prosciutto around each date and secure with a small skewer or toothpick. Drizzle with balsamic vinegar or glaze and serve.
Spanish Red Sangria
SERVES 8 – 10
4 apples
4 oranges
2 (750-milliliter) bottles dry Garnacha (Grenache) or Shiraz
1 (750-milliliter) bottle dry rosado (Spanish rosé) or any dry rosé
1 ounce (30 milliliters) triple sec
1 (750-milliliter) bottle Cava
Cut 2 of the apples in half; reserve the rest for serving. Cut 2 of the oranges in half; reserve the rest for serving.
In a large pitcher or container, combine the red wine, rosado, triple sec, and the halved apples. Squeeze the halved oranges into the mixture, then drop the oranges into the pitcher. Stir to combine, then refrigerate for at least 4 hours, but preferably overnight.
When ready to serve, cut the remaining apples and oranges into ¼-inch wedges. Fill red wine glasses with ice, and add 1 wedge of orange and 1 wedge of apple to each. Fill each glass three-quarters of the way with sangria, then top with Cava. Stir and enjoy.
Tandoori Wings
SERVES 4 – 6
1/2 cup plain yogurt
Juice of 1 lemon
2 teaspoons tomato paste
1 teaspoon garlic powder
1 teaspoon onion powder
1 teaspoon ground coriander
1 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon freshly ground black pepper
3/4 teaspoon ground ginger
3/4 teaspoon ground cardamom
3 pounds chicken wings, rinsed and patted dry
1 lime, cut into wedges, for serving
Fresh cilantro, for garnish
In a medium bowl, whisk together the yogurt, lemon juice, tomato paste, garlic powder, onion powder, coriander, cumin, paprika, pepper, ginger, and cardamom. Add the chicken wings and toss to coat. Cover and refrigerate for at least 2 hours or up to overnight.
When ready to cook, preheat the oven to 450 degrees. Line a baking sheet with parchment paper.
Spread the wings in a single layer on the prepared baking sheet and bake for 15 to 20 minutes, or until golden brown and cooked through and the internal temperature reaches 165 degrees. Cool for 10 minutes, then squeeze the lime wedges over the top, sprinkle with cilantro, and serve. Alternatively, let the wings cool completely and store in an airtight container in the refrigerator for up to 3 days; reheat in a 450 degree oven for 5 minutes or until warm.
Flatbread Board
SERVES 4 – 6
1 pound frozen pizza dough
Toppings (below)
Prosciutto and Goat Cheese–Stuffed Dates
Preheat the oven to 500 degrees. Thaw frozen pizza dough for about 30 minutes, or microwave it for a few minutes until it is pliable enough to roll out. On a floured work surface, roll out the dough to your desired thickness (I prefer 1/4-inch thick for flatbreads), then place it on a lightly floured baking sheet. Add toppings for the flatbread version you desire (variations follow). Arrange the flatbread squares and stuffed dates on a wooden board, or, if serving several types of flatbread, arrange each type on its own board and display the boards together.
Classic Flatbread
One (24-)ounce jar tomato sauce
8 ounces fresh sliced mozzarella
Fresh basil for garnish (optional)
Pesto for garnish (optional)
Spread the tomato sauce on the dough, then arrange the sliced mozzarella on top. Bake the flatbread for about 15 minutes or until the cheese is bubbling and the crust is golden. Garnish with either fresh basil or a drizzle of pesto, cut into squares, and serve immediately.
Garlic and Parmesan Flatbread
2 cups grated Parmesan cheese
One (4½-ounce) jar minced garlic
3/4 cup olive oil
3/4 cup everything bagel seasoning
In a medium bowl, combine the Parmesan, garlic, and olive oil. Spread the Parmesan mixture on the dough. Bake the flatbread for about 15 minutes or until the cheese is bubbling and the crust is golden. Sprinkle with the everything bagel seasoning, cut into squares, and serve immediately.
Southern Get-Togethers
Southern Get-Togethers is filled with more than 100 recipes and helpful tips from Dothan, Alabama, James Beard nominee, and Bravo’s “Top Chef” winner Kelsey Barnard Clark.
With wit, insight, and a Southern accent, Kelsey shares advice on tablescaping, floral arranging, and menu planning for events large and small. Books are available online here and locally at Little Professor and Table Matters.
*All recipes and images excerpted from Southern Get-Togethers: A Guide to Hosting Unforgettable Gatherings by Kelsey Barnard Clark, © 2024. Published by Chronicle Books. Photographs © Antonis Achilleos
