And, now the rest of the story...
Frittata with Smoked Cheese and Canadian Bacon (Cooking Light, May 2002)
This was another “team” menu item. Patty and I contributed the ingredients, and Jonie. The Canadian bacon was accidentally omitted, but not missed. I subbed smoked gouda for the smoked cheddar or mozzarella that was specified in the recipe.
This was a very good breakfast entrée. I had doubts about the potatoes, but they were delicious!
Sour Cream Coffeecake (Cooking Light ?/00)
Meridee was up early so that we all could awaken to the aroma of baking coffeecake! She said that preparation was very easy.
This cake was delicious. It had a nice, tender crumb and the streusel in the middle was cinnamon-ey. Four of us ate half of the cake.... apparently willpower is lacking on a Sunday morning!
We would like to try to reduce the sugar fat in this recipe because 10 tablespoons of butter and 2 cups of sugar seems to be excessive (and it was a bit too sweet for a couple of us).
Tropical Fruit Salad (Cooking Light, April 2003)
This was a very special fruit addition to our breakfast. Jonie toasted the finely-shredded coconut on a baking stone, and kept a watchful eye over it so that it turned an even, light golden color and not even the edges burnt (which I need to learn how to do!), and it was crisp, chewy, and a great topping to the fruit salad.
The combination of fruit was very good, but presentation could use some color in the form of kiwi or strawberries.
It was a tad on the sweet side for breakfast, but appropriately sweet for a lunch or dinner dessert.
Raspberry-Orange Sunrises (Cooking Light, May 2002)
Patty whipped this up while the frittata was cooking. Perfect for Sunday breakfast! She used Asti Spumante.
Very tasty—thick, and fruity, and bubbly!
(My note: I have now learned not to schedule too much in such a short period of time! The dips and the punch were to be served on the patio while we took turns on the boat. Unfortunately, this was not to be, and we ended up snacking on these while making lunch. Because of the crudités, I omitted the Tomato & Mozzarella Salad which had been planned as a part of the lunch.)
Thomas Fogarty Chardonnay 2000
Baba Ga-Hummus (Cooking Well, May 2002), Crackers
Meridee found that she needed to roast the eggplant for about 20 minutes longer than the recipe specified. Otherwise, it was pretty easy to put together. She roasted the eggplant the previous evening when the eggplant for the ratatouille was also in the oven. Doing it ahead of time didn’t seem to make a difference in flavor or texture of the finished dish.
The eggplant flavor was not overpowering but a nice compliment to the chickpeas and tahini.
Served with toasted pita triangles.
Crudites with Thai Peanut Sauce (Eating Well, )
Patty prepared this a few days in advance. She thought that it was too thin, and added 2 tablespoons extra peanut butter.
This was soooo good! Spicy and peanutty, perfect with chilled vegetables (sliced cucumbers, strips of green pepper, baby carrots, etc.)
Even those not crazy about peanuts loved it!
Pasta Tossed with Shrimp, Vegetables, and Pesto (Cooking Well, September 2002)
It took a bit of time to prepare the veggies and the pesto, but was well worth it! Patty used chicken breast strips instead of the shrimp (an equal amount).
This was very good, and in leaving out the lemon juice we discovered that this dish really needs that ingredient! Luckily, it was easy enough to stir in even after the individual servings had been portioned.
The recipe could have specified more vegetables; it seemed a little “light” on those.
Golden Onion Tart
Can you day “dud”???? I apologize to Meridee, who was assigned this recipe! I saw it in a recent issue of Canadian Living and thought that it would be an interesting one to lighten. Unfortunately, I blew it because of two reasons. One, fat-free sour cream does not bake well. I didn’t realize this until afterward and I did a little research, but it appears that the tart did not set-up very well because of this substitution. We had to bake it for twice as long as the recipe indicated which, of course, overbaked the crust. Two, the onions should have been cooked in a large skillet, preferably in two batches, rather than in a Dutch oven. They would have been more flavorful caramelized rather than steamed. The recipe directed that they be “cooked until golden” which did nothing to enhance the onion flavor and sweetness. Oh well, no more will our host members have to dread assigning that first “loser recipe” because it has already been done!
Teo’s Punch (Cooking Light, May 2002)
This was used at a previous Supper Club event and so good that I decided to bring it back for an encore!
In addition to being served “as is”, we also had the option of adding a shot of coconut rum to each individual serving. Needless to say, this really added something special...
My note: we had a third of a bottle of Asti leftover at breakfast and I jammed a foil plug into the bottle opening, then set it aside where I found it the next morning. I then discovered that it hadn’t lost its “sparkle”, so I mixed it with the leftover Teo’s Punch for a very unusual, and enjoyable, Monday morning treat (all Mondays should start out that way)!
And now, the photos....
Relaxing before starting dinner on Friday Night
From Left: Jonie, Alison, Nancy, Jenni
Our picnic at Coopers Rock State Forest
from left: Patty, Alison, Jonie, Meridee, Jenni, Nancy
Pre-Hiking (we were standing on a slight incline—Patty and I really aren’t that much taller than Alison!)
from left: Vicci, Patty, Jenni, Nancy, Jonie, Meridee, Alison
Cooking Sunday Lunch
from left: Jonie, Patty, Vicci, Meridee
”Mem-ries, misty cooking-colored Memmmm-ries.....”
Okay, the cute graphic of the musical notes and the woman singing didn't transfer, so imagine, if you will...
After we all returned home and resumed our lives I asked for everyone’s favorite memory of our time together, one that we would remember in thirty years’ time, and received these responses:
“The natural beauty of the place...”, “...I felt really comfortable “hanging” with every person who attended. We really have a nice, down-to-earth group of people.” (Jenni)
“.. trying to blow up our air mattresses at 1:30 am”, “...a group of women from all different areas of life have melded so well together that we all had an enjoyable time just talking and creating great food!” (Jonie)
“Sitting at the dinner table on Saturday night and feeling great pleasure and satisfaction when thinking of the growth of our group has had over the past year.” (Meridee)
“...Sunday morning at 7am down on the dock, the fish jumping and the blue heron sailing through the air... later that day the waterfall from the canoe.” (Patty)
Realizing that I am not alone!!! There are people out there who enjoy cooking and entertaining as much as I do and I’ve found them!!! Joy!!!
And, finally, the tips and hints that we learned from each other:
It really is very easy to can, providing you have the right equipment.
Use a straw to suck the last bit of air from the ziplock bag when you’re storing food, or, to make it easier, just buy a Food Saver!
You can place hot pans and baking dishes right on the unglazed ceramic tile counter.
Heat a lemon or lime for 20 seconds in the microwave, then roll it on the countertop with your palm, and you will get lots more juice from it.
Save the plastic strip off of the frozen juice cans for use in the garden, for tying tomatoes to their supports.
I thank everyone involved for making this Supper Club Weekend such a great, enjoyable one!
Last edited by VictoriaL; 10-01-2003 at 11:00 AM.
Can't you just eat what I put in front of you? Do you have to know what it is?
Ria Parkinson, Butterflies (BBC, 1978-83)