Everything Stuffed and Wrapped

The theme for November's dinner club was "Everything Stuffed and Wrapped". Perfect theme for the season!

Appetizers:
Jen – Blue Cheese & Brie Quesadillas w/ Pear & Brown Sugar Compote
http://www.foodnetwork.com/recipes/emeril-lagasse/blue-cheese-and-brie-quesadillas-with-a-pear-and-brown-sugar-compote-recipe2/index.html

Rebecca – Pecan-Stuffed Dates
http://www.foodnetwork.com/recipes/paula-deen/pecan-stuffed-dates-recipe/index.html

Main:
Kim – Beef Wellington (no paté)
http://www.simplyrecipes.com/recipes/beef_wellington/

Sides:
Nan – Prosciutto-Wrapped Asparagus
http://www.skinnytaste.com/2012/03/roasted-prosciutto-wrapped-asparagus.html

Molly – Harvest-Stuffed Acorn Squash
http://www.wholefoodsmarket.com/recipe/harvest-stuffed-acorn-squash

Dessert:
Cindy – Banana & Chocolate Crepes
http://www.cookography.com/2008/banana-chocolate-crepes

http://www.cookography.com/2008/crepes-are-easy

Cocktail:
Caroline – Pomegranate Cocktail
http://www.myrecipes.com/recipe/pomegranate-cocktail-10000000554651/

Apple Season

 This month's theme was Apples! Such a delicious meal and so many recipes I know I will be making again very soon!

APPETIZERS
Kim - Apple Goat Cheese Pizza:  http://www.myrecipes.com/recipe/apple-goat-cheese-pizza-50400000117071/

Jen - Apple and Onion Confit Crostini:  http://www.foodnetwork.com/recipes/giada-de-laurentiis/apple-and-onion-confit-crostini-recipe/index.html

SIDES
Rebecca - Chopped Apple Salad with Toasted Walnuts, Blue Cheese and Pomegranate Vinaigrette
http://www.foodnetwork.com/recipes/bobby-flay/chopped-apple-salad-with-toasted-walnuts-blue-cheese-pomegranate-vinaigrette-recipe/index.html

Cindy - Stir Fried Wild Rice with Apples and Sun Dried Cherries
http://www.foodnetwork.com/recipes/wolfgang-puck/stir-fried-wild-rice-with-apples-and-sun-dried-cherries-recipe/index.html

MAIN - Caroline
Apple Stuffed Pork Tenderloin:  http://southernfood.about.com/od/porktenderloin/r/bl40310g.htm

DESSERT - Nan
Super Stuffed Baked Apples a la Mode:  http://www.foodnetwork.com/recipes/rachael-ray/super-stuffed-baked-apples-a-la-mode-recipe/index.html

BEVERAGES - Molly
Pumpkin Apple Martini
1 oz. vodka
1 oz. apple schnapps
1 oz. pumpkin juice (place a cheesecloth over a sieve and fill with a can of pumpkin--let sit for 2 hours until the juice has separated from the pumpkin).
1 apple, cut into dice and frozen
Splash of pineapple juice
Sprinkle of cinnamon

Shake vodka, schapps, pineapple juice and pumpkin juice in a martini shaker with ice. Pour into a martini glass, add a few apple ice cubes and sprinkle with cinnamon.

A Taste of the Mediterranean

The theme for our June Cooking Club was The Mediterranean and we were all able to spend the evening with baby Kate--thanks for sharing her with us Kim!

Nan--Appetizer—Bacon Wrapped Dates http://www.foodnetwork.com/recipes/dave-lieberman/ricotta-stuffed-bacon-wrapped-dates-recipe/index.html

Caroline—Appetizer—Chorizo and Potato Spanish Tortilla--http://www.epicurious.com/recipes/food/views/Chorizo-and-Potato-Spanish-Tortilla-Bites-236695

Molly—Main Dish—Grilled Shrimp over White Bean Salad

http://www.eatingwell.com/recipes/grilled_shrimp_bean_salad.html

Jen--Side Dish--Tabbouleh

http://www.foodnetwork.com/recipes/ina-garten/tabbouleh-recipe/index.html

Rebecca--Side Dish—Panzanella

http://www.foodnetwork.com/recipes/ina-garten/panzanella-recipe/index.html

Cindy: Dessert—Baklava

http://www.epicurious.com/recipes/food/reviews/Walnut-and-Pistachio-Baklava-364612

Mexican Fiesta

Here is the menu from our April Cooking Club. The theme was Mexican and those mango margaritas went down so smoothly!

Rebecca - Mango Margaritas:  http://www.foodnetwork.com/recipes/foodnation-with-bobby-flay/the-mango-margarita-recipe/index.html

Caroline - Black Bean, Tropical Fruit, and Queso Blanco Salsa (with tortilla chips): http://www.foodnetwork.com/recipes/sara-moulton/black-bean-tropical-fruit-and-queso-blanco-salsa-recipe/index.html

Molly - Chili Pork Empanadas with Avocado Dipping Sauce: http://www.foodnetwork.com/recipes/aaron-mccargo-jr/chili-pork-empanadas-with-avocado-dipping-sauce-recipe/index.html

Jen - Boston Lettuce Avocado Salad and Lime Dressing: http://www.foodnetwork.com/recipes/dave-lieberman/boston-lettuce-avocado-salad-and-lime-dressing-recipe/index.html

Kim - Arroz Mexicano: http://www.foodnetwork.com/recipes/marcela-valladolid/foolproof-mexican-rice-arroz-mexicano-recipe/index.html

Cindy - Chicken Enchiladas: http://www.bettycrocker.com/recipes/chicken-enchiladas/ff9ea89e-4a48-416d-b990-2991616fcf12#?st=6&term=chicken enchiladas&ps=9&pi=9&fv=AND(HasGridViewImage%3ATrue)

Nan - Flan Mexicano: http://allrecipes.com/recipe/flan-mexicano-mexican-flan/detail.aspx?event8=1&prop24=SR_Title&e11=mexican%20flan&e8=Quick%20Search&event10=1&e7=Home%20Page

Appetizer Dinner!

A dinner of appetizers--aren't they the best part of the meal?

Molly- Morrocan Style Meatballs
http://www.williams-sonoma.com/recipe/moroccan-style-meatballs.html

Caroline- Tandoori Style Chicken Burgers
http://www.marthastewart.com/314660/tandoori-style-chicken-burgers

Rebecca: Crab Cakes with Remoulade Sauce
http://www.foodnetwork.com/recipes/ina-garten/crab-cakes-recipe/index.html

Rebecca: Upside-Down Mushroom Tartlets
http://www.marthastewart.com/319487/upside-down-mushroom-tartlets?czone=entertaining/holiday-entertaining/holidaycenter-foods&center=276958&gallery=275428&slide=284794

Kim: Carmelized Onion Dip with Bacon and Gruyere
http://www.myrecipes.com/recipe/hot-caramelized-onion-dip-50400000116080/

Cindy: Tomato and Goat Cheese Tarts
http://www.foodnetwork.com/recipes/ina-garten/tomato-and-goat-cheese-tarts-recipe/index.html

 Nan: Gorgonzola Flatbread with Prosciutto & Dates

1 TBSP Olive oil, plus more for baking sheet

1 LB store-bought pizza dough

all-purpose flour, for work surface

4 oz. gorgonzola cheese, crumbled (1 cup)

2 oz. fontina cheese, shredded (1/2 cup)

1/3 cup pitted dates, coarsely chopped

ground pepper

4 oz. thinly sliced prosciutto

1. Preheat oven to 450 degrees. Lightly brush a large rimless baking sheet with oil.

2. Divide dough in half. On a lightly floured surface, roll and stretch dough into two 16-by-4 inch ovals. Transfer to a prepared baking sheet. Dividing evenly, brush top of dough with 1 TBSP olive oil.

3. Sprinkle dough with gorgonzola, fontina and dates; season with pepper. Bake until crust of flatbread is golden, 15-17 minutes.

4. Transfer to cutting board. Drape prosciutto on top of flatbread and cut crosswise into small triangles. Serve immediately.

Farmer's Daughter Cocktail

Simplified Ginger Shrub Syrup

Ingredients

4 cups water
4 cups demerara sugar ( if not demerara then 3 cups white and 1 cup brown)
2 cups chopped peeled ginger root (use a food processor )
2 cups apple cider vinegar (non-distilled)

Technique

Put sugar in water and boil until sugar is dissolved

Add chopped ginger and simmer covered for 30 minutes
Add vinegar and bring to a boil
Boil for 15 minutes or until reduced by 1/2
Cool and strain syrup (pressing out the ginger)

Mix with your favorite spirit, water or club soda.
The base will freeze
Keep refrigerated