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Thursday, July 28, 2022

SUPPER CLUB IN THE SUMMER: Denise and Greg's

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 Our next supper club is at the end of July (after a long hot summer!).  Looking forward to gathering with friends at Denise and Greg's home! Ole! 




MENU:

GUACAMOLE AND CHIPS
COWBOY CAVIAR
PORK TACOS

TRES LECHES CAKE

MARGARITAS 
RANCH WATER


TRES LECHES CAKE (aka THREE MILKS CAKE)
(Adapted from Tastes Better From Scratch)


Cake:

1 cup flour
1 1/2 tsp baking powder
1/4 tsp salt
5 large eggs , separated
1 cup sugar, divided
1/3 cup whole milk
1 tsp vanilla extract

Milk Mixture:
12 oz can evaporated milk
14 oz can sweetened condensed milk
1/4 cup whole milk

Whipped Topping:
1 pint heavy whipping cream
3 TBSP powdered sugar
1/2 tsp vanilla extract
ground cinnamon, for topping
Strawberries, for topping

Preheat oven to 350 degrees F. Grease a 9×13'' pan with non-stick cooking spray.

In a medium bowl combine flour, baking powder, and salt. Separate the eggs into two other mixing bowls.
Add ¾ cup sugar to the bowl with the egg yolks and mix on high speed until yolks are pale yellow. Add ⅓ cup milk and vanilla and stir to combine. Pour the egg yolk mixture over the flour mixture and stir gently just until combined (don't over-mix).



Use electric beaters to beat the egg whites on high speed. As the begin to whip into stiff peaks, gradually mix in the remaining ¼ cup of sugar. Fold the stiffly beaten egg whites into the batter gently, scraping the bottom and sides of the bowl, until combined.


Pour batter into prepared pan and smooth it into an even layer. Bake for 25 to 35 minutes, or until a toothpick inserted in the center of the cake comes out clean. Remove from the oven and allow cake to cool completely. 




Combine the evaporated milk, sweetened condensed milk, and whole milk in a small bowl. 

Once the cake has cooled use a fork to poke holes all over the top of the cake. 


Slowly pour the milk mixture over the the top of the cake, making sure to pour near the edges and all around. 

 Cover and refrigerate the cake for at least 1 hour, preferably overnight, to allow it to soak up the milks.

After cake has been refrigerated, and you're ready to serve, whip the pint of heavy cream, 2 TBSP of powdered sugar and a teaspoon of vanilla until stiff peaks form. 


Smooth whipped cream mix over the top of the cake. 

Sprinkle cinnamon on top, and serve with fresh sliced strawberries, if desired. 


A few pics from the evening:

Our hosts Denise and Greg:


















Tuesday, March 1, 2022

March 2022: Supper Club at Leslie and Mark's!

It's been awhile since our group has gotten together!  So excited to reconnect with our friends at Leslie and Mark's house this March.  

Here's what we're going to enjoy:


WARM SPINACH ARTICHOKE GOUDA DIP

SOUTHWESTERN CHOPPED SALAD

KING RANCH CASSEROLE

BANANA PUDDING 



WARM SPINACH ARTICHOKE GOUDA DIP
(Adapted from Food and Wine)




(I'm doubling the recipe for my group - it's THAT good!)

6 oz cream cheese, softened

3 oz Gouda cheese, grated (about 3/4 cup)

2 oz low-moisture part-skim mozzarella cheese, shredded (about 1/2 cup)

1 cup chopped thawed frozen spinach, drained well

3/4 cup chopped thawed frozen artichoke hearts

1/4 cup chopped scallions (from 3 scallions)

1/4 cup mayonnaise

1 tsp finely chopped garlic (from 1 garlic clove)

1/2 tsp kosher salt

1/4 tsp cayenne pepper

1 oz Parmesan cheese, grated (about 1/4 cup)
Crostini or tortilla chips

Preheat oven to 400 degrees F. 

Stir together cream cheese, Gouda, mozzarella, spinach, artichoke hearts, scallions, mayonnaise, garlic, salt, and cayenne pepper in a medium bowl until smooth. 

Spoon into a baking dish; sprinkle top evenly with Parmesan. Bake in until browned and bubby, about 25 minutes. Serve with crostini or tortilla chips.

SOUTHWESTERN CHOPPED SALAD

(Adapted from iowagirleats.com)

9 oz shredded or chopped romaine lettuce
2 ears sweet corn, kernels sliced from cobs
1/2 cup black beans
1 avocado, chopped
Handful blue corn tortilla chips, crushed
Ranch dressing
Salsa



For the Pico de Gallo:
2 tomatoes, seeded and chopped
1/4 small white onion, minced
1/2 jalapeño, seeded and minced
1/4 cup packed cilantro, chopped
juice of 1/2 lime
salt

For the Pico de Gallo: combine ingredients in a small bowl then set aside. Can be done a day ahead of time.
Stir together desired amounts of Ranch dressing and salsa in a small bowl to create Salsa-Ranch dressing, then set aside.
Add romaine, sweet corn, black beans, and desired amount of pico de gallo to a large bowl then toss to combine. Add avocado, crushed tortilla chips, and Salsa-Ranch dressing then toss again to combine. Serve immediately.

KING RANCH CASSEROLE






1 1/2 lbs cooked and shredded chicken
1/4 cup butter
1 green bell pepper, chopped
1 yellow onion, chopped
1 tsp Jane's Crazy Mixed Up Salt
1 can Cream of Mushroom soup
1 can Cream of Chicken soup
1 can Rotel tomatoes with green chiles
1 cup salsa, divided
1 cup sour cream
12 6" corn tortillas, torn
3 cups Mexican shredded cheese, divided

Preheat oven to 325 degrees F, and spray a 13x9" glass baking dish with cooking spray.

Saute bell pepper and onion in butter; sprinkle with seasoning.

Combine both soups, sour cream, Rotel and chicken broth.  Layer 1/3 of the tortillas, onion/pepper mix, soup mix and cheese evenly in dish.  Repeat layers twice more.  Finish with 1/2 cup of cheese.

Bake uncovered 40 minutes or until lightly browned and bubbly.

SOUTHERN BANANA PUDDING

4 TBSP flour
1 1/2 cups sugar 
pinch salt
3 large eggs separated (save the egg whites)
3 cups milk
1 teaspoon vanilla
1 box Nilla wafers (approximately 45 wafers)
5-6 bananas
3 egg whites, reserved from above
1/8 tsp cream of tartar
1/4 cup sugar
1 tsp vanilla 

Preheat oven to 325 degrees F.

Combine flour, sugar and salt in a large, heavy saucepan.

Lightly beat egg yolks and combine with milk in a large bowl or measuring cup. Pour the egg and milk mixture into dry ingredients in heavy saucepan. Cook over low to medium heat, stirring constantly, until ingredients are thickened and smooth. Remove saucepan from heat and stir in vanilla.

To layer the banana pudding, begin by placing vanilla wafers on the bottom of a 2 quart oven-safe glass bowl or baking dish.

Slice bananas and place on top of wafers.
Pour one-third of custard over wafers and bananas.
Repeat layering process two more times until all wafers, bananas, and custard have been used, ending with a final layer of wafers.

FOR THE MERINGUE:
Whip egg whites with an electric mixer set at high speed.
Allow egg whites to foam, add cream of tartar and then gradually add sugar one tablespoon at a time.
Continue whipping until sugar is well-dissolved.
Add vanilla once stiff peaks have formed and whip until well-combined.
Spread meringue over banana pudding, making sure to spread to the edges of the dish.
Bake for about 25 minutes until the meringue is lightly brown.


We meet next on June 3rd at Denise and Greg's!