Jonie
12-13-2004, 11:49 AM
This review was written by our hostess for December, Mary!
>>The cooking light club of Pittsburgh met on December 4 at Marys house. Eight of the 11 ladies in the club were able to attend - also added was the hostess' mother who had been wanting to come for months. The menu was Holiday Fare - with a twist. Heavy appetizers were served along with mimosas, a cranberry slush and wines. Dinner was served - there was no soup course or tranditional salad course - Just a cranberry waldorf served with dinner. The Dessert and coffee followed - and we handed out Secret Santa gifts * focused on cooking/food.
Menu:
Stuffed Mushrooms - March 02
brie, date and carmelized onion (served on baquette slices)
Smoked Trout spread on melba Toast - Dec 04
Cranberry Waldorf Salad (oldie but goodie - Dec 87 Yes - 87 - a family favorite since
Apple Cidar Pork Loin - Nov 03
Gorganzola Potato gratin - Nov -03
Holiday Green Bean - Dec 99
Pear Crumble ( not CL - but rather Real Simple Magazine
Everthing was delicious. The cook made the stuffed mushrooms but added ricotta and asigo instead of cottage cheese and parmesean. She also added canned diced shrimp and some red pepper flakes - which in my opinion made it terrific. Without these additions/substitutions - it would not have been as delicious.
The brie, date and onion appetizer was wonderful - would be as good (and it was) with crackers (the leftovers were even better the next day)
The Smoked trout was fantastic - a big hit. And the cook said it was easy to make. Just look for the already smoked trout in the fish market of your grocery store.
The cranberry waldorf is always good - its made with yogurt, apples, cranberries, walnuts, cinnamon, - etc. I've been making it for holiday dinners since 1987 and I have the 1987 magazine (sans the cover* since then. Its a real crowd pleaser.
Holiday Green Beans - fast and easy - can be made ahead and "finished" before serving
Gorganzola Potato Gratin - for your gorgazola lovers= really rich and delicious= can also be (and should be ) made ahead and reheated. A keeper
Apple Cider Port Loin = this was also a big hit - all was done on the stove. The cook added fresh rosemary and orange rind strips instead of zest - and marinated it all day, rather than one hour. It was cooked on the stove top in about 30 minutes while the gratin was reheating in the oven. This pork dish was the most tender I have ever eaten. And the sauce is to die for. period.
Last was the Pear Crumble - although not a cl dish= it was still light *sorta(./ The cook said she wanted to double the dish - but actually had enough for three pies. The resulting dish was terrific - it had pears, ginger, and orange zest - which made it different and very good.
That ended the 2004 season and we all looked forward to starting the new year off right at our gal pal Nancy's House - the first event of 2005. Best wishes for a happy and healthy christmas. Seasons Eatings!
>>The cooking light club of Pittsburgh met on December 4 at Marys house. Eight of the 11 ladies in the club were able to attend - also added was the hostess' mother who had been wanting to come for months. The menu was Holiday Fare - with a twist. Heavy appetizers were served along with mimosas, a cranberry slush and wines. Dinner was served - there was no soup course or tranditional salad course - Just a cranberry waldorf served with dinner. The Dessert and coffee followed - and we handed out Secret Santa gifts * focused on cooking/food.
Menu:
Stuffed Mushrooms - March 02
brie, date and carmelized onion (served on baquette slices)
Smoked Trout spread on melba Toast - Dec 04
Cranberry Waldorf Salad (oldie but goodie - Dec 87 Yes - 87 - a family favorite since
Apple Cidar Pork Loin - Nov 03
Gorganzola Potato gratin - Nov -03
Holiday Green Bean - Dec 99
Pear Crumble ( not CL - but rather Real Simple Magazine
Everthing was delicious. The cook made the stuffed mushrooms but added ricotta and asigo instead of cottage cheese and parmesean. She also added canned diced shrimp and some red pepper flakes - which in my opinion made it terrific. Without these additions/substitutions - it would not have been as delicious.
The brie, date and onion appetizer was wonderful - would be as good (and it was) with crackers (the leftovers were even better the next day)
The Smoked trout was fantastic - a big hit. And the cook said it was easy to make. Just look for the already smoked trout in the fish market of your grocery store.
The cranberry waldorf is always good - its made with yogurt, apples, cranberries, walnuts, cinnamon, - etc. I've been making it for holiday dinners since 1987 and I have the 1987 magazine (sans the cover* since then. Its a real crowd pleaser.
Holiday Green Beans - fast and easy - can be made ahead and "finished" before serving
Gorganzola Potato Gratin - for your gorgazola lovers= really rich and delicious= can also be (and should be ) made ahead and reheated. A keeper
Apple Cider Port Loin = this was also a big hit - all was done on the stove. The cook added fresh rosemary and orange rind strips instead of zest - and marinated it all day, rather than one hour. It was cooked on the stove top in about 30 minutes while the gratin was reheating in the oven. This pork dish was the most tender I have ever eaten. And the sauce is to die for. period.
Last was the Pear Crumble - although not a cl dish= it was still light *sorta(./ The cook said she wanted to double the dish - but actually had enough for three pies. The resulting dish was terrific - it had pears, ginger, and orange zest - which made it different and very good.
That ended the 2004 season and we all looked forward to starting the new year off right at our gal pal Nancy's House - the first event of 2005. Best wishes for a happy and healthy christmas. Seasons Eatings!