Company’s Coming Platter Recipe

Prepare jars: Sterilize or wash 1–2 pint jars and lids. Arrange carrot sticks, cucumber slices, radishes and red onion evenly between the jars, tucking a dill sprig into each if using.

Make brine: In a small saucepan combine apple cider vinegar, water, sugar, kosher salt, peppercorns, mustard seeds and red pepper flakes. Bring just to a simmer over medium heat, stirring until sugar and salt dissolve, about 2–3 minutes.

Pour brine over vegetables: Carefully pour the hot brine into the jars to fully cover the vegetables, leaving 1/2-inch headspace. Tap jars to remove air bubbles and ensure vegetables are submerged.

Cool and chill: Let jars cool to room temperature, then seal and refrigerate at least 4 hours (best overnight) before serving. Keeps up to 2 weeks refrigerated.

Set up dredging stations: In one shallow bowl whisk the flour with cornmeal, smoked paprika, garlic powder, salt and black pepper. In a second bowl whisk eggs with 1 cup buttermilk until combined.

Heat oil: Pour vegetable oil into a heavy skillet (cast iron preferred) to a depth of about 1/2 inch. Heat over medium-high until oil reaches 350°F (175°C) or a breadcrumb sizzles and browns in 20–30 seconds.

Dredge slices: Pat tomato and pickle slices dry with paper towels. Working in batches, first coat slices in the flour/cornmeal mixture, then dip into the egg-buttermilk mixture, then return to the flour mixture for a final coating. Press lightly so crumbs adhere.

Fry until golden: Carefully add coated slices in a single layer, do not overcrowd. Fry 2–3 minutes per side for tomatoes (until golden and crisp) and 1–2 minutes per side for pickle slices. Adjust heat to maintain an oil temperature of about 325–350°F.

Drain: Transfer fried pieces to a wire rack set over a baking sheet or to paper towels. Sprinkle lightly with salt while still hot. Keep warm in a 200°F oven if making ahead.

Combine base: In a medium bowl beat the softened cream cheese until smooth. Add the grated cheddar and fold to combine.

Add seasonings: Stir in mayonnaise, chopped pimentos, Worcestershire sauce, hot sauce, black pepper and chopped green onion until evenly distributed. Taste and adjust salt/pepper or hot sauce as desired.

Chill: Transfer to a serving bowl, cover and refrigerate at least 30 minutes to let flavors meld. Bring to room temperature 15 minutes before serving.

Mix ingredients: In a small bowl whisk together 3 tablespoons buttermilk, mayonnaise and sour cream until smooth. Stir in chopped parsley, chives, dill, lemon juice and minced garlic.

Season and rest: Season with salt and pepper, taste and adjust consistency with an extra teaspoon of buttermilk if too thick. Refrigerate at least 20 minutes to let herbs infuse.

Arrange platter: On a large serving platter or wooden board place the chilled pimento cheese in a small bowl and the creamy herb buttermilk dip in another. Neatly arrange fried green tomato slices and fried pickle slices nearby.

Add pickled vegetables: Remove pickled vegetables from jars, drain slightly and pile attractively on the platter in a separate section so guests can choose which to pair with the fried items or spreads.

Garnish and serve: Scatter microgreens or parsley and tuck lemon wedges around the board. Serve warm fried items with pimento cheese spread and creamy herb buttermilk for dipping. Provide small forks/toothpicks for pickles and veggies.