Spring Vegetable Platter With Rolling Rock Dip
SERVES 12 TO 16
Directions
In a medium mixing bowl, stir together the mayonnaise, onion, ketchup, honey, lemon juice, curry powder, and hot sauce. Cover with plastic wrap and refrigerate at least 3 to 4 hours or overnight.
Bring 3 separate saucepans of lightly salted water to a boil. Fill a large mixing bowl with ice and water and place it near the sink. Reduce the heat in the pans to maintain a slow steady boil and add the asparagus, broccoli, and carrots to separate pans. Boil until al dente, tender but still slightly crisp, 6 to 8 minutes; then, drain and instantly immerse in the ice water. When the vegetables have cooled, drain thoroughly, pat them dry, and cut the carrots in into halves or thirds.
Transfer the dip to a serving bowl and place the bowl on a large serving platter. Arrange the vegetables, including the tomatoes, around the dip and serve immediately.
After I moved to the Pittsburgh area in the mid 1970s to work for the Heinz Food Company, we had regular offsite meetings at the historic Rolling Rock Club in Ligonier, Pennsylvania. The food was always outstanding, but my favorite dish was their blanched vegetable platter with the most delicious dip I had ever tasted. I used to hang out in the kitchen during breaks and convinced one of their chefs to share the actual recipe with me. It has become a staple at our house for spring and summer parties.
Ingredients
2 cups mayonnaise
3 tablespoons grated onion
3 tablespoons Heinz Ketchup
3 tablespoons honey
3 teaspoons lemon juice
3 teaspoons curry powder
3 drops hot sauce, such as Tabasco or Cholula
Salt
24 asparagus spears, trimmed
3 cups broccoli florets
8 carrots, trimmed and peeled, larger carrots cut in halves
3 cups cherry tomatoes or grape tomatoes