• Summer Days at Dansko: A Dip & Dessert BBQ Spectacular

    By Nick on Wednesday, July 30, 2014

    BBQ_SummerDays.jpg -

    ​On a warm and breezy July afternoon, seated on the patio of our state-of-the-art distribution center, we indulged in a variety of dips and desserts – from homemade salsa to cannoli dip to everything in between! Although this “foodie paradise” represents a common occurrence at Dansko, the event offered a new take on our typical food gatherings.

    This time, Dansko employees brought their favorite recipes as part of our first-ever “Dip and Dessert” day. While a team of grillmasters served up delicious hamburgers, hot dogs and veggie burgers, we filled our plates with sides from the tastiest potluck in Southeastern Pennsylvania. And then we ate.

    When we finally stopped eating, a thought came to mind: why not share something great and pass along three of our favorite recipes? Below, we offer something salty, something sweet and, in typical Dansko fashion, something local. Eat up! We hope you enjoy.

    • Summer Days at Dansko: A Dip & Dessert BBQ Spectacular  -

      Jerry’s Spicy Pretzel Bits
      Ingredients:
      • Bag of sourdough pretzels
      • 1 packet of ranch dressing powder mix
      • 1 cup of oil (vegetable or canola)
      • 1 ½ teaspoons of garlic powder
      • Red pepper flakes

      Directions: Partially open the bag of pretzels and break the contents into small pieces, making sure to avoid poking holes in the bag. Mix ranch packet, oil and garlic powder. Pour mix into bag and shake. After pretzels are covered with the mix, spread the pieces onto a cookie sheet. Sprinkle red pepper flakes over the pretzel pieces. Bake at 300 degrees for seven minutes. 
    • Summer Days at Dansko: A Dip & Dessert BBQ Spectacular  -

      Christina’s Out-Of-This-World Peach Pie
      Ingredients for the crust:
      • 2 ½ cups all-purpose flour
      • 1 teaspoon salt
      • ¼ cup cold water
      • 1 cup (2 sticks) of chilled unsalted butter, cut into small pieces

      Combine all ingredients and mix with a dough hook or blend in food processor and knead by hand. Divide dough in half and chill each for 30 minutes.
       
      Ingredients for the filling:
      • 3lbs of peaches cut into quarter-inch slices
      • 3 tablespoons of cornstarch
      • ¼ tsp of salt
      • ¾ cup of sugar
      • Juice of one lemon
       
      Directions: Preheat oven to 400 degrees. Fit pie crusts to 12-inch plate. Chill pie crusts for 30 minutes. Spoon peaches into chilled crust mounding in the center; add lattice top. Chill entire pie for another 20-30 minutes. Place pie dish on parchment lined baking sheet. Bake for 20 minutes on 400 until crust is golden, and then turn heat down to 350 and bake for another 40-50 minutes.

    • Summer Days at Dansko: A Dip & Dessert BBQ Spectacular  -

      Community Garden Shredded Cucumber Dip
      Ingredients:
      • 1 (8 oz.) container chive cream cheese, softened
      • ½ cup mayonnaise
      • ½ cup sour cream
      • 1 large cucumber shredded, after removing seeds (ours came from the Dansko community garden)
      • 2 green onions, sliced using whites and greens
      • ¼ cup chopped red onion
      • ½ tsp. garlic powder
      • ½ tsp. onion powder
      • Fresh chopped dill, about ¼ cup or to taste (another community garden special!)
      • Squeeze of ½ lemon
      • Cayenne Pepper—a couple of shakes or to taste (optional)

      Directions: Blend all of the ingredients together and refrigerate for several hours to allow flavors to blend. Serve with your crackers of choice. 

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