Peggy
09-24-2000, 01:10 PM
Good Morning!
Last night our CL Supper Club had our monthly meeting and we selected most of the recipes from the North of South America article in the September 2000 issue. Since we haven't seen very many reviews for these recipes, we thought we would post our opinions. The following is our menu:
Spinach and Artichoke Dip - Excellent! Outstanding! Our husbands succeeded in devouring the entire dip before dinner, (and there was A LOT of dip).
Corn Cakes with Smoked Cheese and Chilies - We got this recipe off the recent appetizer thread. At first we were concerned that the cakes would not hold together, but we were pleasantly surprised. They cooked up like little pancakes. We served them with salsa. My husband's comments, "Light, flavorful, not filling... theoretically they could be a light dinner when served with a salad". Enough said...everyone liked these.
Watermelon-Cantaloupe Sorbet - Our palate cleanser. An unexpected crowd pleaser. A small part of the entire meal but a memorable addition. Delicious! The kids especially liked it!
Grilled Cornish Hens With Honey Mustard-Cilantro Glaze - Beautiful presentation, wonderful aromas, full flavored glaze. Much spicier than the name implied. More of a honey-pepper flavor than a honey mustard.
Grilled Sea Scallops with Pine Nut-Raisin Compote - The subtle flavor of the scallops very overpowered when served along with the "assertive" cornish hens. Perhaps they would be better matched with foods that were equal in their intensity.
Plantains With Balsamic-Basil Glaze - As we write this, we are still laughing about the size of the plantains brought to the party. Against what measure do we judge a good plantain? Does size really matter?? http://www.cookinglight.com/bbs/eek.gif Everyone seemed to have an opinion on the subject. Made for very interesting conversation. But seriously, most people had never had plantains before and they were a hit and a hoot!
Peruvian Sarsa Salad - Everyone loved this! A good compliment to the cornish hens. Very bold flavors, yet refreshing.
German Chocolate Bundt Cake - This was very good, but we should not have baked it quite as long. The glaze was not as thick as it appeared in the picture. Our hostess kept adding powdered sugar in an effort to thicken the glaze. It was a nice close to our dinner party.
In closing, our dinner was a success. Lots of laughs, thanks to the plantains! It was a lot of preparation but not complicated. We recommend any of these recipes to those of you who haven't yet ventured North of South America Cooking Light style.
Peggy, Cindy, JoAnne, and Laurie
Last night our CL Supper Club had our monthly meeting and we selected most of the recipes from the North of South America article in the September 2000 issue. Since we haven't seen very many reviews for these recipes, we thought we would post our opinions. The following is our menu:
Spinach and Artichoke Dip - Excellent! Outstanding! Our husbands succeeded in devouring the entire dip before dinner, (and there was A LOT of dip).
Corn Cakes with Smoked Cheese and Chilies - We got this recipe off the recent appetizer thread. At first we were concerned that the cakes would not hold together, but we were pleasantly surprised. They cooked up like little pancakes. We served them with salsa. My husband's comments, "Light, flavorful, not filling... theoretically they could be a light dinner when served with a salad". Enough said...everyone liked these.
Watermelon-Cantaloupe Sorbet - Our palate cleanser. An unexpected crowd pleaser. A small part of the entire meal but a memorable addition. Delicious! The kids especially liked it!
Grilled Cornish Hens With Honey Mustard-Cilantro Glaze - Beautiful presentation, wonderful aromas, full flavored glaze. Much spicier than the name implied. More of a honey-pepper flavor than a honey mustard.
Grilled Sea Scallops with Pine Nut-Raisin Compote - The subtle flavor of the scallops very overpowered when served along with the "assertive" cornish hens. Perhaps they would be better matched with foods that were equal in their intensity.
Plantains With Balsamic-Basil Glaze - As we write this, we are still laughing about the size of the plantains brought to the party. Against what measure do we judge a good plantain? Does size really matter?? http://www.cookinglight.com/bbs/eek.gif Everyone seemed to have an opinion on the subject. Made for very interesting conversation. But seriously, most people had never had plantains before and they were a hit and a hoot!
Peruvian Sarsa Salad - Everyone loved this! A good compliment to the cornish hens. Very bold flavors, yet refreshing.
German Chocolate Bundt Cake - This was very good, but we should not have baked it quite as long. The glaze was not as thick as it appeared in the picture. Our hostess kept adding powdered sugar in an effort to thicken the glaze. It was a nice close to our dinner party.
In closing, our dinner was a success. Lots of laughs, thanks to the plantains! It was a lot of preparation but not complicated. We recommend any of these recipes to those of you who haven't yet ventured North of South America Cooking Light style.
Peggy, Cindy, JoAnne, and Laurie