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Tuesday, August 9, 2016


It's getting to be the end of Summer (sadly), but in Atlanta it's definitely still hot and humid!  Our Supper Club this month will be a warm and sunny one and is at Sharon and Dave's.  Looking forward to a fun evening by the pool with good friends....

Here's a pic of our hosts taken (obviously) in December:
Photo Credit: Cate Bogue

So due to one couple moving their daughter in college, another on the mend from surgery and another husband is out of town on business (yes that would be MY husband!), our Supper Club this month is a smaller crowd. Summertime can be a challenge to have everyone available. No matter, we'll still have great food and so much fun! Can't wait to see my friends and enjoy some great food, drinks and laughter as usual!




(Adapted from Sandra Lee)
1 (4 to 5-pound) beef rib roast
5 cloves garlic, slivered
1/4 cup peppercorn and garlic marinade (recommended: McCormick's)
2 tablespoons spicy brown mustard
Salt and freshly ground black pepper
2 teaspoons Worcestershire sauce
1/2 cup red wine
1 cup beef broth

Preheat the oven to 350 degrees F.
Using a paring knife make small slits into roast about 3-inches apart and press the garlic slivers into the slits. Using a pastry brush, coat the entire roast with the mustard. Sprinkle on the peppercorn and garlic marinade to completely cover the roast. Place on a rack in a roasting pan and cook until the thermometer inserted into the center reads 130 degrees F. Remove the roast from the oven, cover with foil and allow to rest for 10 to15 minutes.
To make the Au Jus: Place the roasting pan over stovetop burners on medium low. Whisk in the worcestershire sauce and wine and scrape up the little brown bits from the bottom of the roasting pan. Reduce slightly and add the broth. Bring to a simmer and reduce slightly. Serve along with the sliced prime rib.


2 cups canned black beans, drained and rinsed
2 cups crisp canned corn, drained
1/3 cup chopped red onion
1/4 cup chopped fresh cilantro
3 tablespoons lime juice
1 teaspoon olive oil
1/2 teaspoon salt
1/2 teaspoon ground cumin
1/8 teaspoon ground red pepper

Mix all ingredients and chill overnight.


7 to 8 medium russet, gold yukon or red potatoes
1 - 8 oz. pkg. cream cheese (I used 1/3 less fat)
1 cup sour cream (reduced fat)
1/2 cup butter
1/2 cup grated parmesan cheese
garlic salt to taste (1/2 to 1 teaspoon)

Bring potatoes to a boil in a dutch oven filled with water and about 1 tsp of salt.

Boil for 20 minutes or until tender, then drain. Mix together cream cheese, sour cream, butter, cheese and garlic salt. With potato masher or hand held mixer combine with potatoes.

Put in buttered baking dish and top with cracked pepper and or cheese, bacon, green onions. Bake at 375 degrees F for ~ 30 minutes.
(Adapted from Smitten Kitchen)

This recipe for strawberry shortcake might possibly be THE best one there is!  I love strawberry shortcake but find that usually the "shortcake" part is dry and sort of tasteless.  You need the strawberry juices to seep into the "cake" to give it any flavor.  I typically eat the strawberries and cream and call it a day.  BUT - that was before I tried this version!  OMG!  The shortcake is absolutely divine and when you combine the flavors of the tangy strawberries (with a bit of lemon) and the creamy whipped cream (with a bit of vanilla) - just wow! The recipe is from one of my favorite bloggers - Smitten Kitchen.

The best part about this version is that you make the shortcake part in advance (a day or two) and then place them in an airtight container. Then mix up the strawberries and place them in a plastic container. Finally whip up some whipping cream and put that in a 3rd plastic container. Place the strawberries and cream in a cooler and when you're ready to enjoy dessert, just assemble and enjoy. It'll be a nice, summery, cool dessert that wont weigh you down.

1 2/3 cups flour
3 1/2 TBSP sugar
1 TBSP plus 1/2 tsp baking powder
2 hard-boiled egg yolks
1/8 tsp salt
6 TBSP cold unsalted butter, cut into 1/2-inch cubes
2 tsp lemon or orange zest (optional)
2/3 cup plus 1 tablespoon heavy cream

Shortcake assembly
1/2 pound strawberries, washed, hulled and quartered
2 TBSP sugar
1 TBSP lemon juice
1 cup whipping cream, beaten to soft peaks~ 3-4 minutes (with 2 TBSP powdered sugar and 1 tsp vanilla added at the end)

In the bowl of a food processor, combine the flour, sugar, baking powder, egg yolks, and salt. Pulse to combine.

Add the butter and zest, if using, and pulse until the flour resembles coarse meal. Add 2/3 cup of cream and pulse until the dough comes together.

Turn the dough out onto a lightly floured work surface and gather into a mass. Knead a couple times to make it into a cohesive mass and then pat it into a rough circle about 6 to 7 inches in diameter, and 3/4 to 1-inch thick.

Using a sharp knife, cut the circle into 6 wedges and arrange on a parchment-lined baking sheet. OR--- use a cookie cutter to make shapes of your choice (my dough made 8 cookie cutter shapes plus an irregular one leftover - that will be put to good use I assure you!). Chill for 20 minutes (and up to 2 hours).

Preheat oven to 350 degrees F. Brush the tops of the shortcakes very lightly with heavy cream and sprinkle lightly with the coarse sugar.

Bake until risen and golden brown, 18 to 20 minutes (mine took 20). Turn the pan around halfway through to ensure even cooking.

If you're not baking the shortcakes in advance, while the shortcakes are baking, toss the strawberries, sugar and lemon juice together in a bowl. Let stand several minutes (or refrigerate until serving). And whip the cream (about 3-4 minutes) until soft peaks form.  Then mix in 1 tsp vanilla and about 2 TBSP powdered sugar (to give it a tad of sweetness).

Spooned into a plastic container and ready to transport to supper club:

Split the shortcakes in half horizontally and set the tops aside. Place the bottoms on dessert plates and heap strawberries over them. Spoon whipped cream generously over the strawberries and replace the shortcake tops. Serve immediately with any remaining whipped cream on the side.
*If making a bit in advance, bake the shortcakes then allow them to cool. Place in an airtight container and then serve as directed above when you're ready! I'm making mine in advance, placing them in a container and then putting the whipped cream and strawberries in 2 other plastic containers to transport.  Easy peasy to put the strawberry shortcakes together at the dinner party!

A few pics from our evening (And somehow we didn't get a pic of Dave!  Next time....):

Sharon and Dave's punch! 

Pinot Grigio, vodka and OJ mixed with fresh fruit = delish!!!

Shrimp with cocktail sauce in Scott's absence:

Dining al fresco:
Not sure how we got on "tea parties or tea partying" and other "humor" but we did!

No words:

So much fun with these girls! And Leslie is STILL taller than me wearing 3 inch wedges!


***all photos are mine unless otherwise noted