Apéro Dinatoire – Socca and Honey Dijon Dressing

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Bon jour! With all eyes glued to the Summer Olympics, who wants to be stuck in the kitchen? Why not do as the French do, and enjoy an “apéro dinatoire,” or cocktail dinner. Whether you’re a party of one, or you’re gathering friends, the all appetizer dinner is relaxed and approachable. Enough food and drink to equate a full meal, but without all the fuss. 

There is no better time to eat, but not cook, than summer. Seasonal produce is abundant, so embrace the moment, lean into the season and enjoy what you have at hand. Apéro dinatoire is more about shopping than cooking. Source the food items you enjoy and arrange them on a platter. No setting the table, and best of all, no cooking. Once you have your feast assembled, you can gather around the coffee table – or the television – and enjoy your small bites. 

Give your French-inspired charcuterie spread some French flair for sure, but make it all the better by including food you find closer to home. Alongside my brie and baquette, I tucked in some fresh berries and radishes from the farm. I used local stone ground mustard. And I couldn’t resist adding some blanched, but still crisp, French green beans (haricot verts) and some boiled tiny potatoes à la Nicoise-salad.

But this is your party plate, dress it as you like. It’s a make as you wish meal that’s as elaborate as you want it to be. Add pâté, smoked trout, or some poached salmon served cold for more protein. Or you can add chilled shrimp, which is what I did. I also offered fresh salad greens and a sweet and tangy Honey Dijon Dressing. You can serve it alongside, to drizzle or dip, or offer it if anyone wants to make a small salad. 

If you don’t mind a small bit of cooking, try making socca. Popular in southern France, particularly the French Riviera, this chickpea flour pancake, or flatbread, is often served informally as street food. Cooked in a skillet until golden and crispy along the edges, socca served hot, just out of the oven, is delicious. Did I mention that it’s gluten-free? 

Inexpensive and incredibly satisfying, socca is extremely quick and easy to make if you have the batter set up and ready. Make your batter 30 minutes ahead, or if you want to make it further in advance you can mix it and keep it covered and refrigerated until ready to use. A cast iron pan is your best friend here. Socca loves this pan, and this pan loves socca.  It will pop right out so squeaky clean you can whip out another batch. And another. If you don’t have a cast iron pan, use any flat, shallow, oven-safe baking dish. 

Socca is great as is, but you can also stir in a little cumin or garlic powder, 1/2 teaspoon of fresh rosemary or thyme, a pinch of red pepper flakes, a small handful of chopped basil, or some freshly cracked black pepper to add flavor. You can find chickpea flour, or garbanzo flour, readily available at most grocery stores, or look for it at ethnic grocery stores or health food shops. I used Bob’s Red Mill Chickpea Flour that I found at Fred Meyer. 

Dine with joie de vivre – enjoy apéro dinatoire. 

Socca 

• 1 cup chickpea flour
• 1 cup water
• 1/4 teaspoon sea salt
• 4 teaspoons olive oil, divided

Combine chickpea flour, water, salt, and 2 teaspoons olive oil in a small bowl and whisk until no clumps remain.  Let rest and thicken for at least 30 minutes, or cover and refrigerate if making ahead.  

Place a 10 or 12-inch cast iron skillet into oven and preheat to 450º F.  Remove skillet carefully using heat safe mitt or pot holder; add one teaspoon oil and swirl, or brush it around to coat.  Pour batter into hot skillet and transfer to oven.  Bake for 10-15 minutes, or until set and golden.

Check socca at 10 minutes.  For a crispy top, heat oven to broil.  Brush top of socca with remaining teaspoon of oil and move pan to upper third of oven, watching closely until socca becomes golden brown.  Remove from oven and let cool for a few minutes. Use a spatula to push under and around flatbread, then tip skillet to remove. Cut into 4 – 8 slices, then enjoy. Store airtight at room temperature, up to 3 days. 

Honey Dijon Dressing

makes 1 cup

• 2/3 cup extra virgin olive oil
• 1/4 cup white wine vinegar
• 2 to 4 teaspoons Dijon mustard
• 2 teaspoons honey, or to taste
• 1/2 teaspoon garlic powder
• 1/2 teaspoon kosher salt
• Ground black pepper, to taste

Add all dressing ingredients into a mason jar. Seal tightly and shake until emulsified and smooth. Season with extra salt, pepper, and mustard to taste.

-joybauer.com