Tour of Italy

Thanks for hosting us Nan (and please thank Anthony for the fabulous music selection for the evening:)!

Appetizer's:
Molly - The Neely's Caprese Tart
http://www.foodnetwork.com/recipes/neelys/the-neelys-caprese-tart-recipe/index.html

Kim - Stuffed Baby Peppers
http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-baby-peppers-recipe/index.html


Main Course
Nan - Chicken Saltimbocca
http://www.foodnetwork.com/recipes/giada-de-laurentiis/chicken-saltimbocca-recipe/index.html


Sides:
Cindy - Parmesan Broccoli
http://www.foodnetwork.com/recipes/food-network-kitchens/parmesan-broccoli-recipe/index.html

Rebecca - Mushroom Risotto with Peas
http://www.foodnetwork.com/recipes/giada-de-laurentiis/mushroom-risotto-with-peas-recipe/index.html


Dessert:
Caroline - Chocolate Lasagna
http://centercutcook.com/chocolate-lasagna/

Drinks:
Jen--Italian Red, White & Prosecco

Screen Doors and Sweet Tea

All of the recipes come from Martha Hall Foose's cookbook called Screen Doors and Sweet Tea

APPETIZER:

Caroline: Ain’t No Thing, Chicken Wing

2 garlic cloves, minced

1 cup chili sauce

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

2 Tablespoons apple cider vinegar

3 Tablespoons hot pepper sauce

1 Tablespoon honey

12 chicken wings

In a large bowl combine the garlic, chili sauce, cumin, ginger, salt, vinegar, hot pepper sauce and honey. Add the chicken wings and let marinate for one hour in the refrigerator. When ready to cook, preheat the woven to 375 degrees. Line a large, rimmed baking sheet with aluminum foil. Remove the wings from the marinade (reserving marinade) and arrange them in a single layer on the foil.

Bake for 30 minutes. Turn the wings for even browning and cook an additional 20 minutes.

Meanwhile, in a small saucepan over high heat, bring the reserved marinade to a boil. Cook for 3 minutes or until thick. Brush the thickened sauce over the wings and bake for 5-8 minutes, or until the wings are well glazed and no longer pink next to the bone.

SIDE DISHES:

Cindy: Three-Day Slaw

(serves 8)

Ingredients:

1 cup Cider Vinegar

¼ cup sugar

1 teaspoon dry mustard

1 teaspoon celery seeds

1 ½ teaspoon salt

1 cup corn or vegetable oil

1 small head green cabbage, shredded

1 small white onion, halved and thinly sliced

1 red bell pepper, sliced thinly

1 cup shredded, peeled carrot

In a small saucepan over medium heat, combine the vinegar, sugar, mustard, celery seeds and salt.  Bring to a boil stirring until the sugar dissolves. Remove from the heat and add the oil. Cool until just warm to the touch, about 30 minutes.

In a large bowl or resealable bag, combine the cabbage, onion, bell pepper and carrot. Pour the warm dressing over the cabbage mixture. Cover and marinate for 8 hours or up to 3 days in the refrigerator.

*options: stir in an apple sliced into matchsticks, or thinly sliced fennel bulb and orange segments.

Molly--Sweet Potato Biscuits

(makes 12 biscuits)

Ingredients

1 cup mashed sweet potato (about 2 medium)

2/3 cup whole milk

4 Tablespoons (1/2 stick) melted unsalted butter

1 1/14 cups unbleached all-purpose flour

3 ½ teaspoons baking powder

2 Tablespoons sugar

½ teaspoon salt

Preheat the oven to 450 degrees. Grease a baking sheet and set aside.

In a medium bowl, mix the sweet potato, milk and butter. Sift together the flour, baking powder, sugar and salt. Add to the potato mixture. Gently mix the dry ingredients into the sweet potato mixture to form a soft dough. Drop the dough by tablespoonfuls onto the prepared baking sheet.

Bake for 12-15 minutes or until a deep golden orange tinged with brown. Serve warm or cool on a wire rack.

Nan: Jule’s Carrots

(Serves 6)

Ingredients

6 medium carrots, peeled and cut in 1/8 inch thick sliced on the diagonal.

4 Tablespoons (1/2 stick) unsalted butter

½ teaspoon caraway seeds

½ teaspoon ground ginger

¼ teaspoon dry mustard

¼ teaspoon salt

¼ cup packed light brown sugar

Bring a large saucepan of salted water to a boil. Add the carrots and cook until tender, about 4 minutes. Drain well.

In a large skillet over medium heat, melt the butter. Add the carrots, caraway seeds, ginger, mustard, salt and brown sugar.

Cook and stir for 6- 8 minutes until the carrots are fully glazed and cooked. Serve hot.

*Just a ½ cup halved black seedless grapes are beautiful added during the last few minutes of cooking.

Dessert: Darkness on the Delta

Serves 8

7 oz bittersweet chocolate, chopped

2/3 cup whole milk

1/3 cup plus 1 Tablespoon granulated sugar

freshly grated nutmeg

1large egg yolk

1 cup (2sticks) unsalted butter, softened

1 teaspoon vanilla extract

1 teaspoon Bourbon

unsweetened cocoa powder, for serving

Confectioner’s sugar, for serving

Put the chocolate in a large bowl and set aside

Ina saucepan over medium heat, bring the milk, 1/3 cup sugar and a little nutmeg to a simmer. In a small bowl, whisk together the egg yolk and the 1 remaining tablespoon of sugar. Slowly whisk in half of the milk mixture. Return the entire mixture to the saucepan and whisk over low heat, stirring constantly until the mixture thickens, about 5 minutes.  Do not boil.

Pour the hot mixture over the chopped chocolate. Let set for 2 minutes. Slowly whisk in the butter a little at a time, and then add the vanilla and Bourbon. Whisk until the mixture is very smooth.

Spray a 6 inch cake pan with coking spray and line with plastic wrap. Scrap the mixture into the pan and smooth with a spatula. Cover with plastic wrap and freeze for at least 6 hours. When ready to serve, invert the cake onto a serving plate and remove the plastic wrap. Dust with cocoa and confectioner’s sugar.

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