VictoriaL
01-08-2004, 04:00 PM
The Pittsburgh Supper Club had its (now) annual Christmas party on Saturday December 6th at Vicci’s house. As last year, many husbands willingly came along in order to sample our collective culinary skills! A 10” snowfall the night before made for a few anxious moments for the host until her wonderful husband spent several hours shoveling the sidewalks and long driveway! Following is a summary of the recipes prepared:
Pre-dinner
A selection of soft drinks and beer plus white zinfandel, my Mom’s wonderful lowfat eggnog (accompanied by rum), and cranberry cordial were offered.
Caponata with Garlic Crostini
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=222358
There were mixed reviews about this appetizer, with those who didn’t like it mentioning the sweet-sour taste as the most likely reason. Personally, I liked it as did several others. Jenni said that all of the chopping required was a bit tedious, but that she thought it to be an easy recipe to prepare.
Dinner
Pork Tenderloin with Savory Cherry Port Sauce
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=420093
Nancy made this recipe and all who tried it agreed that was tender and quite good with the accompanying cherry-wine sauce. She used a sweet red wine instead of the port because she thought that the port would have too strong of a taste, and that substitution worked out very well.
Chicken with Roasted Pears and Wild Rice
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=231577
Kathleen said that the pears took longer to roast that specified in the recipe but, other than that, it was a very easy and quick-to-put-together recipe. She used Craisins instead of tart dried cranberries so she left out the additional sugar. This was a delicious recipe, and the cinnamon added a wonderful spice taste to the dish.
Butternut Squash and Parsnip Baked Pasta
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=522199
I specified this recipe because it’s a great one to make ahead and transport, and it is very good. Patty noted that cooking the flour and butter roux for 3 minutes seemed to be a little too long because the mixture appeared to be getting quite dark, but it turned out very well. She said that the recipe was easy and that she used a combination of Parmesan and Asagio cheeses. The sauce seemed at first to be a little too thin, but it was absorbed by the pasta and not a problem. Most everyone liked this dish with a dissenting vote or two, perhaps due to the flavor of the parsnips.
Barley Pilaf with Mushrooms, Red Peppers, & Spinach
I found this in an old Eating Well magazine.
This was delicious and hearty, with the chewy barley and the flavorful mix of vegetables and a finishing splash of balsamic vinegar. Because of all of the chopping required Jenni found the recipe to be a bit labor-intensive (especially since she had lots of chopping to do for the caponata!), but it was very good and seasonally pretty with the mix of red pepper and spinach.
Sweet Potato and Apple Gratin
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=357649
Christine used whole wheat breadcrumbs, doubled the maple syrup from ¼ cup to ½ cup (as suggested by reviews on the website), and added nutmeg. Apparently everyone liked this because there was very little of it remaining! Before baking she put the mixture into a 9”x13” pan as directed but it seemed to her that the pan was too big so she baked it in a casserole dish, which worked just fine (and probably kept it from drying out a bit as it was reheated). Some of the members thought it was a little sweet for a side dish and suggested that it would make a nice, healthy dessert, perhaps with the addition of a sharp cheddar.
Scalloped Potatoes with Cheese
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=223556
Everyone obviously thought that these were great since there was only a little bit leftover. Jonie used Jarlsberg instead of Gruyere, sprinkled garlic powder between the layers of potatoes, and jazzed up the appearance of the dish with a sprinkling of paprika. She also mentioned that the sauce is quite thin and, if she were making it to serve immediately, she would thicken it before adding to the potatoes. As it turned out, though, since she prepared it a few hours before serving (keeping it hot in an insulated carrier) the starch in the potatoes thickened the sauce nicely.
Green Beans with Caramelized Shallot Butter
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=549953
These were prepared by Meridee. They were perfectly cooked and she used the magazine’s make-ahead suggestion so that preparation at the party was quick. The caramelized shallot butter gave a nice and unusual flavor to the beans.
Smoked-Gouda Rolls
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=520098
I made these and they were quite easy (except I did have a bit of trouble kneading the shredded cheese evenly into the dough). I baked them a week before, and then re-heated the thawed rolls for 10 minutes in the oven after the main courses were done cooking.
Salad
This was one of my own creations, simply consisting of pre-packaged spring mix combined with shaved asiago and chopped pecans. I used my Pear-Cranberry Vinaigrette, which is a lowfat dressing using a base of pureed fresh pear blended with cranberry vinegar, a little canola oil, and roasted cashews. Unfortunately the cheese and pecans all dropped to the bottom of the serving bowl so the first ones through the buffet line received mostly greens and the last ones got a windfall. Next time, I will add the dressing to the before serving, which will help the cheese and nuts “stick” to the lettuce! Cook and learn... ;)
There were bottles of Pinot Grigio and Shiraz at each table to accompany the meal.
Dessert!!!
Sweet Potato Tart with Pecan Crust
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=522234
Jonie used baked sweet potatoes, and she subbed finely chopped crystallized ginger for the fresh. She had a bit of trouble when reducing the maple syrup because it turned into “brown sugar lumps”! But, ever inventive, Jonie bounced back by mashing the lumps, mixing them into Cool Whip light, and frosting the top of the pie with that mixture! Worked darn well, too. She also sprinkled freshly-grated nutmeg over the surface. It turned out to be a delicious, creamy, sweet pie to end a great meal!
German Chocolate Bundt Cake
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=222773
The most-repeated comment about this cake was “I can’t believe that it’s low fat!”. And yes, it is. Meridee baked it in a special star-shaped bundt pan, and when the glaze was drizzled over it looked like snow-glazed chocolate mountain peaks! really.... Yummy, pretty, and lowfat!
Celestial Seasoning’s “Gingerbread Spice” and “Nutcracker Sweet” herbal teas were also served, as well as Irish Crème coffee.
After dinner, the dining table that was set up in the living room was cleared then disassembled and put away and all members participated in the Secret Santa gift exchange (while the guys went to play billiards).
Also, shortly before the invitations were sent out, I had read an article in the newspaper about a regional food bank that was seriously low on donations for the holiday season. So I asked all members to bring a bag full of non-perishable foods. The week after the party I repacked all of the donations and got about 4 boxes and 3 bags full of food! DH and I took them all to the Greater Pittsburgh Community Food Bank and they were very happy. I received a very nice letter from the Food Bank thanking our group for its kind donation.
Once again, a great evening was had. Photos will be posted on a separate thread, hopefully just after I submit this one.
Good friends, good food, what more could we ask for? And, because I’m so late in writing this, we will be meeting the next time in only two days. Look for the review of our Italian Festa soon!
Pre-dinner
A selection of soft drinks and beer plus white zinfandel, my Mom’s wonderful lowfat eggnog (accompanied by rum), and cranberry cordial were offered.
Caponata with Garlic Crostini
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=222358
There were mixed reviews about this appetizer, with those who didn’t like it mentioning the sweet-sour taste as the most likely reason. Personally, I liked it as did several others. Jenni said that all of the chopping required was a bit tedious, but that she thought it to be an easy recipe to prepare.
Dinner
Pork Tenderloin with Savory Cherry Port Sauce
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=420093
Nancy made this recipe and all who tried it agreed that was tender and quite good with the accompanying cherry-wine sauce. She used a sweet red wine instead of the port because she thought that the port would have too strong of a taste, and that substitution worked out very well.
Chicken with Roasted Pears and Wild Rice
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=231577
Kathleen said that the pears took longer to roast that specified in the recipe but, other than that, it was a very easy and quick-to-put-together recipe. She used Craisins instead of tart dried cranberries so she left out the additional sugar. This was a delicious recipe, and the cinnamon added a wonderful spice taste to the dish.
Butternut Squash and Parsnip Baked Pasta
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=522199
I specified this recipe because it’s a great one to make ahead and transport, and it is very good. Patty noted that cooking the flour and butter roux for 3 minutes seemed to be a little too long because the mixture appeared to be getting quite dark, but it turned out very well. She said that the recipe was easy and that she used a combination of Parmesan and Asagio cheeses. The sauce seemed at first to be a little too thin, but it was absorbed by the pasta and not a problem. Most everyone liked this dish with a dissenting vote or two, perhaps due to the flavor of the parsnips.
Barley Pilaf with Mushrooms, Red Peppers, & Spinach
I found this in an old Eating Well magazine.
This was delicious and hearty, with the chewy barley and the flavorful mix of vegetables and a finishing splash of balsamic vinegar. Because of all of the chopping required Jenni found the recipe to be a bit labor-intensive (especially since she had lots of chopping to do for the caponata!), but it was very good and seasonally pretty with the mix of red pepper and spinach.
Sweet Potato and Apple Gratin
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=357649
Christine used whole wheat breadcrumbs, doubled the maple syrup from ¼ cup to ½ cup (as suggested by reviews on the website), and added nutmeg. Apparently everyone liked this because there was very little of it remaining! Before baking she put the mixture into a 9”x13” pan as directed but it seemed to her that the pan was too big so she baked it in a casserole dish, which worked just fine (and probably kept it from drying out a bit as it was reheated). Some of the members thought it was a little sweet for a side dish and suggested that it would make a nice, healthy dessert, perhaps with the addition of a sharp cheddar.
Scalloped Potatoes with Cheese
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=223556
Everyone obviously thought that these were great since there was only a little bit leftover. Jonie used Jarlsberg instead of Gruyere, sprinkled garlic powder between the layers of potatoes, and jazzed up the appearance of the dish with a sprinkling of paprika. She also mentioned that the sauce is quite thin and, if she were making it to serve immediately, she would thicken it before adding to the potatoes. As it turned out, though, since she prepared it a few hours before serving (keeping it hot in an insulated carrier) the starch in the potatoes thickened the sauce nicely.
Green Beans with Caramelized Shallot Butter
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=549953
These were prepared by Meridee. They were perfectly cooked and she used the magazine’s make-ahead suggestion so that preparation at the party was quick. The caramelized shallot butter gave a nice and unusual flavor to the beans.
Smoked-Gouda Rolls
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=520098
I made these and they were quite easy (except I did have a bit of trouble kneading the shredded cheese evenly into the dough). I baked them a week before, and then re-heated the thawed rolls for 10 minutes in the oven after the main courses were done cooking.
Salad
This was one of my own creations, simply consisting of pre-packaged spring mix combined with shaved asiago and chopped pecans. I used my Pear-Cranberry Vinaigrette, which is a lowfat dressing using a base of pureed fresh pear blended with cranberry vinegar, a little canola oil, and roasted cashews. Unfortunately the cheese and pecans all dropped to the bottom of the serving bowl so the first ones through the buffet line received mostly greens and the last ones got a windfall. Next time, I will add the dressing to the before serving, which will help the cheese and nuts “stick” to the lettuce! Cook and learn... ;)
There were bottles of Pinot Grigio and Shiraz at each table to accompany the meal.
Dessert!!!
Sweet Potato Tart with Pecan Crust
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=522234
Jonie used baked sweet potatoes, and she subbed finely chopped crystallized ginger for the fresh. She had a bit of trouble when reducing the maple syrup because it turned into “brown sugar lumps”! But, ever inventive, Jonie bounced back by mashing the lumps, mixing them into Cool Whip light, and frosting the top of the pie with that mixture! Worked darn well, too. She also sprinkled freshly-grated nutmeg over the surface. It turned out to be a delicious, creamy, sweet pie to end a great meal!
German Chocolate Bundt Cake
http://food.cookinglight.com/cooking/display/recipefinder.dyn?action=displayRecipe&recipe_id=222773
The most-repeated comment about this cake was “I can’t believe that it’s low fat!”. And yes, it is. Meridee baked it in a special star-shaped bundt pan, and when the glaze was drizzled over it looked like snow-glazed chocolate mountain peaks! really.... Yummy, pretty, and lowfat!
Celestial Seasoning’s “Gingerbread Spice” and “Nutcracker Sweet” herbal teas were also served, as well as Irish Crème coffee.
After dinner, the dining table that was set up in the living room was cleared then disassembled and put away and all members participated in the Secret Santa gift exchange (while the guys went to play billiards).
Also, shortly before the invitations were sent out, I had read an article in the newspaper about a regional food bank that was seriously low on donations for the holiday season. So I asked all members to bring a bag full of non-perishable foods. The week after the party I repacked all of the donations and got about 4 boxes and 3 bags full of food! DH and I took them all to the Greater Pittsburgh Community Food Bank and they were very happy. I received a very nice letter from the Food Bank thanking our group for its kind donation.
Once again, a great evening was had. Photos will be posted on a separate thread, hopefully just after I submit this one.
Good friends, good food, what more could we ask for? And, because I’m so late in writing this, we will be meeting the next time in only two days. Look for the review of our Italian Festa soon!