MizShay
09-06-2006, 05:51 PM
Here are the menu selections for the August ’06 meeting of the Gold Coast Supper Club, along with a link to my review of each recipe. See additional comments following this list:
ASIAN CUCUMBER SOUP
http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=1087064
JICAMA & ORANGE SALAD WITH GINGER-SESAME VINAIGRETTE
http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=1087018
SEARED SCALLOPS ON BRAISED WILD MUSHROOMS
http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=1010492
GARLIC & GINGER RICE
http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=686208
CHERRIES IN SPICED WINE SYRUP WITH POUND CAKE CROUTONS
http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=686198
We have been together for four years now and always enjoy our monthly gatherings. Each month is a new experience as we continue to try new recipes and wines. Speaking of wine, here’s what was served with this August menu: Rosemont Traminer Riesling 2005, Hare’s Chase Red Blend 2004, Yellow Tail Merlot 2004, Robert Mondavi Fume Blanc 2004. The dessert wine was Framboise which went very nicely with the spicy cherries.
ASIAN CUCUMBER SOUP
http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=1087064
JICAMA & ORANGE SALAD WITH GINGER-SESAME VINAIGRETTE
http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=1087018
SEARED SCALLOPS ON BRAISED WILD MUSHROOMS
http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=1010492
GARLIC & GINGER RICE
http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=686208
CHERRIES IN SPICED WINE SYRUP WITH POUND CAKE CROUTONS
http://food.cookinglight.com/cooking/recipefinder.dyn?action=showRatings&recipe_id=686198
We have been together for four years now and always enjoy our monthly gatherings. Each month is a new experience as we continue to try new recipes and wines. Speaking of wine, here’s what was served with this August menu: Rosemont Traminer Riesling 2005, Hare’s Chase Red Blend 2004, Yellow Tail Merlot 2004, Robert Mondavi Fume Blanc 2004. The dessert wine was Framboise which went very nicely with the spicy cherries.