Perfect potluck: Make brisket, decked-out figs and more

Fall is the perfect time for a potluck. Here, lifestyle expert Maureen Petrosky makes figs with honey and feta, corn soup, slow cooker barbecue brisket and a rum shaker cocktail.

Rum shaker cocktail
Servings:

Makes 1 drink

Ingredients

    • 6 fresh mint leaves

    • 1 ounce simple syrup

    • 1 ounce lime juice

    • 2 1/2 ounces light rum
like Denizen
    • 6 dashes bitters

    • Whole mint sprigs for garnish
Ice

Preparation

Baking Directions:

Figs with feta
Servings:

Makes 24 pieces

Ingredients

    • 24 fresh figs
    • 24, 1/2 inch cubes of feta, about 8 ounces
    • 1/4 cup of mint, sliced thin
    • 1/4 cup warm honey, for drizzling, can warm in microwave for 10 seconds
    • 3/4 cup toasted hazelnuts, chopped fine for sprinkling (you can use almonds or walnuts as a substitute)

Preparation

Baking Directions:

Corn soup
Servings:

Makes 20 servings

Ingredients

    • 2, 10- ounce bags of sweet corn (or -10 ears fresh)
    • 2 Yukon gold potatoes, peeled and chopped
    • 4 shallots, minced
    • 1- 2 tablespoons olive oil
    • 6 cups chicken stock
    • Salt and cayenne pepper, to taste
    • Chopped chives for garnish
    • *If you want to make an awesome corn soup and don

Preparation

Baking Directions:

Slow cooker brisket
Servings:

Makes 8 to 10 servings

Ingredients

    • 1, 3 1/2- 4 pound beef brisket, fat trimmed (not corned), seasoned with salt, pepper and a teaspoon of chili powder, pan seared (if you need to halve your brisket to fit it in your pan to sear that is fine)
    • 6 slices of bacon, chopped, cooked and drained
    • 1 large onion, peeled and sliced
    • 4 cloves of garlic, smashed
    • 12 ounces stout like Guiness
    • 3/4 cup barbecue sauce (your own or your fave store bought)

Preparation

Baking Directions:

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