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: