Thursday, December 3, 2015

DECEMBER 2015 SUPPER CLUB


Instead of going to one of our homes, we've decided to try a new restaurant as a group for December this year since everyone's so busy during Christmas season.

We'll meet as a supper club at someone's home again (actually my husband and I are hosting!) in February (2016).

Our group voted on where to go, and this restaurant won out (by a nose):

LUCIANO'S

Here are a few pics of our silly group (who ALL made it to this month's Supper Club):















Love all these people!
Next up - Amore! 

It'll be a Valentine's Dinner for 12 
at our house for the next 
Suwanee Supper Club!

UNTIL THEN:

MERRY CHRISTMAS!!!!

Wednesday, September 16, 2015

FALL INTO OCTOBER 2015 - SUPPER CLUB AT SHEILA AND RUSSELL'S


It's FALL! Looking forward to our upcoming Supper Club at our friends' Russell and Sheila's home. It's been a while since we've all gotten together since we had to cancel in August, so I'm super excited to see everyone and enjoy some great food!
catebogue
They're preparing an Autumn menu that already sounds delicious! The rest of the group are filling in with appetizers, salad and dessert.

FALL MENU:

ANTIPASTO PLATTER from Wendy
CHEESY PEPPERONI SQUARES from Cate

MAIN:
Balsamic Pork Tenderloin with Pear/Apple Chutney from Sheila
Twice Baked Sweet Potatoes from Sheila
SALAD from Leslie
Asiago and Rosemary breads

DESSERT: Decadent Chocolate Cake from Sharon

DRINK DU JOUR: Caramel Apple Martinis!


CHEESY PEPPERONI SQUARES
(Adapted from what the fork food blog)
whattheforkfoodblog
I haven't made this appetizer before, but...how bad could it be?  4 cups of mozzarella and 8 oz of pepperoni - sounds pretty delish!  And, it's super easy to throw together, bake and cut into squares.

2 cups milk
2 cups flour
2 eggs
1⁄2 tsp ground pepper
2 TBSP fresh parsley, chopped
1⁄2 tsp dried oregano
1⁄4 tsp granulated garlic powder
16 oz mozzarella cheese, shredded
8 oz pepperoni, chopped (turkey or regular)
catebogue
Pre-heat oven to 350 degrees F, and spray a 9x13 pan with non-stick spray. In a large bowl, combine eggs, milk, flour, pepper, parsley, oregano and garlic powder.

Fold in pepperoni and cheese.

Spread batter evenly into pan and bake for 45 minutes.


Before cutting, pour any excess pepperoni grease out of the pan and dab the top to absorb extra grease. Cut into small squares and serve hot.


And, if you want to be really decadent - - - serve a yummy marinara sauce to dip the squares in! DELISH!
Cheesy Pepperoni Squares with Marinara
BALSAMIC PORK TENDERLOINS WITH PEAR APPLE CHUTNEY
(food network)

4 1/2 pounds pork tenderloins, 2 packages with 2 tenderloins in each package
4 tablespoons balsamic vinegar
4 tablespoons extra-virgin olive oil
8 cloves garlic, cracked
Steak seasoning blend or coarse salt and black pepper
4 sprigs fresh rosemary leaves stripped and finely chopped
4 sprigs fresh thyme, leaves stripped and finely chopped

Preheat oven to 500 degrees F. Trim silver skin or connective tissue off tenderloins with a very sharp thin knife.

Place tender loins on a nonstick cookie sheet with a rim. Coat tenderloins in a few tablespoons of balsamic vinegar, rubbing vinegar into meat. Drizzle tenderloins with extra-virgin olive oil, just enough to coat. Cut small slits into meat and disperse chunks of cracked garlic cloves into meat. Combine steak seasoning blend or coarse salt and pepper with rosemary and thyme and rub meat with blend.

Roast in hot oven 20 minutes.

Let meat rest, transfer to a carving board, slice and serve.

Pasta Salad with Walnuts, Gorgonzola & Mozzarella
Leslie's yummy salad:
SERVES 4

1 cup Walnuts (chopped or crushed)
10 ounces Fusili
2 tablespoons Balsamic Vinegar
3/4 pound Mixed Salad Greens
8 ounces Gorgonzola cheese (diced or crumbled)
2 cups Finely Chopped Kale
1/3 cup Grated Parmesan Cheese
6 ounces Mozzarella Cheese (diced)
1 cup Whole Flat-Leaf Parsley Leaves
2 tablespoons Extra-Virgin Olive Oil
Kosher Salt & Freshly Ground Black Pepper

Preheat oven to 350°F. Place half of the Walnuts in a roasting pan & toast in the oven for 20 minutes then set aside to cool.

While the Nuts are toasting, bring a large pot of Salted Water to a boil. Add the Pasta, return to a boil, and cook for 8 minutes. Drain & run under cold water.

In a large bowl, combine the Vinegar, Salad Greens, Gorgonzola, Kale, Parmesan, Mozzarella, and Parsley. Add the Pasta & both the Toasted & Untoasted Nuts and mix gently. Drizzle with the Olive Oil and season with Salt & Pepper to taste.

Caramel Apple Martinis!
(inspired by charm)
Sheila's festive bar for the evening:


2 ounces Apple Cider
2 ounces Caramel Vodka
1 ounce Butterscotch Schnapps
Sliced fresh apple, caramel, and / or cinnamon sugar for garnish.
The martini ingredients:
Rim your martini glass with caramel or cinnamon sugar. To get the cinnamon sugar to stick to the glass, dip the rim in a little apple cider, then the cinnamon sugar.

Combine the apple cider, caramel vodka, and butterscotch schnapps in a cocktail shaker filled with ice. Shake vigorously.

Pour mixture into the rimmed martini glass and garnish with a slice of fresh apple.



A few more pics of our fun night!

Wendy's beautiful antipasto platter:
The girls:

No words:

The prom pose:
Half of the trivia team:






Sharon's gorgeous dessert:

YUM! Now THAT'S a Fall meal!

Sheila's beautifully set table:


Sunday, June 21, 2015

JUNE 2015 = LESLIE AND MARK'S PLACE!

SUMMER IS FINALLY HERE!

awakenings2012

So looking forward to June's Supper Club hosted by Leslie and Mark.  It'll be a seafood extravaganza with our friends~
Cate Bogue
MENU:

APPETIZER:
CRAB DIP
TUNA DIP
SHRIMP AND CHEESE GRITS
CAESAR SALAD

DESSERT:
ANGEL LEMON PIE


CRAB DIP
I'm bringing this appetizer to Supper Club this month.  I usually go with a hot crab dip, but since it's been in the 90s for the past 10 days or so, I thought I'd opt for a cold dip instead.  And it doesn't get much easier than throwing all the ingredients in a bowl and mixing it up!

1/2 cup sour cream
2 TBSP mayonnaise
1 package (8 ounces) cream cheese, softened (I use lower fat)
1 tsp horseradish
1/2 tsp dry mustard
1/2 tsp onion powder
1/4 tsp white pepper
1/2 tsp Worcestershire sauce
1/4 tsp hot pepper (I use tabasco)
1 tsp lemon juice
1 cup shredded Cheddar cheese
8-12 oz crab meat
paprika
catebogue

Combine all ingredients, and mix.
catebogue
Place in a serving bowl, and sprinkle with paprika before serving.
catebogue
Better to prepare it a few hours in advance to allow the flavors to blend.  Serve with veggies, pita chips, crackers or potato chips.

And I may make this tuna dip if time allows.  It's always a crowd pleaser!

TUNA DIP
(Adapted from Biggirlssmallkitchen)
Photo Credit: Biggirlssmallkitchen
Serves 4---can easily be doubled for a large group.
2 TBSP lemon
1 cup sour cream
1 cup tuna
1 tsp paprika
1 tsp garlic powder
a pinch of garlic salt
a few turns of black pepper
1/2 tsp ginger powder
6 scallions chopped
1/4 cup minced onion
2 TBSP pickle relish
4 TBSP mayonnaise
4 hard boiled eggs chopped
1 lemon wedge for presentation
Crackers
Photo Credit: Cate Bogue
Mix the lemon, sour cream, tuna, paprika, garlic powder, garlic salt, pepper and ginger in a food processor.
Photo Credit: Cate Bogue
Place in a bowl and stir in the scallions, onion, relish (if using) and mayo.
Photo Credit: Cate Bogue
catebogue
Peel the eggs, dice it up, and gently fold it into the dip.
catebogue
SHRIMP AND CHEESE GRITS


3 cups chicken broth
1 cup uncooked quick-cooking grits
1/2 tsp salt
1/4 tsp freshly ground pepper
2 TBSP butter
2 cups (8 ounces) shredded Cheddar cheese
6 slices bacon, chopped
2 pounds medium shrimp, peeled and deveined
1 TBSP fresh lemon juice
2 tsp Worcestershire sauce
2 TBSP chopped fresh parsley
6 green onions, chopped
2 garlic cloves, minced

Bring chicken broth to a boil over medium-high heat; stir in grits. Cook, stirring occasionally, 5 to 7 minutes or until thickened. Remove from heat; stir in salt and next 3 ingredients. Set aside, and keep warm.

Cook bacon in a large nonstick skillet over medium-high heat 3 minutes or until crisp; remove bacon from pan.

Cook shrimp in same pan over medium-high heat 3 minutes or until almost pink, stirring occasionally. Add lemon juice and next 4 ingredients, and cook 3 minutes. Stir in bacon.

Spoon grits onto individual plates or into shallow bowls; top with shrimp mixture. Serve immediately.

CAESAR SALAD
(Adapted from Ree Drummond)

catebogue
Salad Dressing:
4 whole anchovy fillets
2 TBSP (and up to 3 tablespoons) Dijon mustard
1 TBSP balsamic or red wine vinegar (balsamic makes it nice and rich)
1 tsp Worcestershire sauce
2 cloves fresh garlic, peeled
1/2 whole lemon, juiced
1/2 cup olive oil
1/4 cup freshly grated Parmesan
1 dash salt
Freshly ground black pepper
Croutons:
1/2 loaf crusty French bread
1/4 cup olive oil
2 cloves fresh garlic, peeled
Salt
Salad:
Hearts of romaine lettuce
Fresh Parmesan wedge

For the dressing: Place the anchovies into a blender or food processor. Throw in the Dijon mustard, vinegar, Worcestershire, garlic and lemon juice. Pulse the processor or blend on low speed for several seconds. Scrape down the sides.

With the food processor or blender on, drizzle the olive oil into the mixture in a small stream. Scrape down the sides. Add the Parmesan, salt and a generous grind of black pepper. Pulse the whole thing together and mix until thoroughly combined. Refrigerate the dressing for a few hours (it just gets better!) before using it on the salad.
catebogue
For the croutons: Slice the bread into thick slices and cut them into 1-inch cubes. Throw them onto a baking sheet.

Heat the olive oil in a small saucepan or skillet over low heat.

Crush-but don't chop-the garlic and add them to the oil. Use a spoon to move the garlic around in the pan. After 3 to 5 minutes, turn off the heat and remove the garlic from the pan.

Slowly drizzle the olive oil over the bread cubes. Mix together with your hands, and then sprinkle lightly with salt. Toss and cook in the pan until golden brown and crisp. (Add a little butter for more flavor!)

For the salad: Wash and dry the hearts of romaine lettuce. Leave them whole. Use a vegetable peeler and shave off large, thin slices of Parmesan.

Drizzle about half of the dressing over the top of the hearts. Throw in a good handful of the Parmesan shavings. Give it a good initial toss, just so you can evaluate how much more dressing you need.

Add more dressing and Parmesan to taste. Add the cooled croutons. Toss gently.

ANGEL LEMON PIE
(Adapted from Mrs. Sam Nunn)


4 large eggs (separated)
Lemon - rind/zest and juice (~6 TBSP)
3 TBSP flour
1/2 cup water
1 TBSP butter
1 1/8 cup sugar (divided)

Cook all in a double boiler until a thick custard consistency, the lemon zest, juice, water, butter, flour, 2/3 cup sugar and the beaten egg yolks (you'll use the remaining sugar and the egg whites for the meringue).  While the custard is still hot, fold in 1/2 of the white mixture, and pour into a baked crust.  Use remaining white mixture for meringue - stiffly beat the egg whites until stiff peaks form (~8 minutes or so), and then gradually beat in the remaining sugar.  Pour on top of the lemon pie.  Cook 10-15 minutes at 350 degrees F or until golden brown.





















NEXT UP - AUGUST Supper Club at Sharon and Daves! See you in 2 months!