The Gourmet Escape: GG and Brittany

In October GG and Brittany hosted a fabulous Bewitching Dinner. These cute invitations were tied to witches hats for each guest.

Front

Back of Invite

To add to the "creepy" factor GG's husband had a huge snake whose cage happened to be in the corner of the room we were in.

More decor

Place Setting

Appetizers: Deadmans toes, witches fingers, deviled eggs and scream cheese an cackles.

There were also a variety of poisons and tonics to drink...

They might have had creepy names but they tasted great!

Amy and Leslie

Katie and Tanya

Alyssa and Corinne

Brenda and Carrie

Rachel and Alisha

and the host witches of the evening...GG and Brittany

Emily and Mandy

Roasted Butternut Squash Salad with Warm Cider Vinaigrette

Rotten Apple Soda

Deviled Chicken with Potatoes and Beets

Dessert was mini pumpkin cheesecakes with gingersnap crusts, Apple slices dipped in chocolate,

Take homes were so much fun. We each got a hand soap from Bath & Body Works, some delicious gingersnap cookies, and an adorable witches hat decoration for future Halloweens.

Appetizers:

Wicked Witches Fingers –
INGREDIENTS
Asparagus
Roasted garlic grape seed oil
Rancher stake rub
DIRECTIONS
Fresh asparagus rolled in roasted garlic grape seed oil, sprinkled with rancher stake rub, broiled for about 5 min until tender.

Cheesy Witch Hat –
INGREDIENTS
2 8oz packages cream cheese, softend
½ cup butter softend
2 ½ cups shredded cheddar cheese
1 4oz jar chopped pimentos, well –drained
¼ cup poppy seeds
1 large carrot, peeled, sliced thin
DIRECTIONS
Combine all spread ingredients except poppy seed in bowl. Beat at medium speed until creamy. Reserve 2 tablespoons cheese mixture in small bowl. Cover; refrigerate.

Divide remaining cheese mixture in half. Spread one-half into 6-inch circle in middle of serving plate to form brim of hat. Shape remaining half of cheese mixture into 4-inch ball. Wrap each in plastic food wrap; refrigerate 1 hour.

Assemble hat by centering cheese ball in middle of hat brim. Shape ball into cone to form top of witch’s hat. Sprinkle or press poppy seed over entire hat to cover.

Attach carrot slices to form hatband by using reserved cheese mixture. Carefully cover with plastic food wrap; refrigerate at least 2 hours.

Remove from refrigerator about 30 minutes before serving. Serve with assorted crackers and vegetables

Dead Man’s Toes –
INGREDIENTS
1 lb sliced bacon
1 14oz lil smokies cocktail links
¼ cup brown sugar
DIRECTIONS

1. Cut bacon strips lengthwise into thirds. Wrap a piece of bacon around each sausage link. Secure each with a toothpick. Place onto a foil-lined cookie sheet. Sprinkle with brown sugar.

2. Bake at 350F for 35-40 minutes or until bacon is crisp, turning once.

Makes about 3-1/2 Dozen

Rotten Apple Soda –
Jones soda with cute labels

SALAD – ROASTED BUTTERNUT SQUASH SALAD WITH WARM CIDER VINAIGRETTE
INGREDIENTS
1 ½ pound butternut squash, peeled and ¾ inch diced
Good olive oil
1 tablespoon pure maple syrup
Kosher salt and freshly ground black pepper
3 tablespoons dried cranberries
¾ cup apple cider or apple juice
2 tablespoons cider vinegar
2 tablespoons minced shallots
2 teaspoons Dijon mustard
4 oz baby arugula, washed and spun dry
½ cup walnuts halves, toasted
¾ cup freshly grated parmesan

DIRECTIONS

Preheat the oven to 400 degrees F.

Place the butternut squash on a sheet pan. Add 2 tablespoons olive oil, the maple syrup, 1 teaspoon salt and 1/2 teaspoon pepper and toss. Roast the squash for 15 to 20 minutes, turning once, until tender. Add the cranberries to the pan for the last 5 minutes.

While the squash is roasting, combine the apple cider, vinegar, and shallots in a small saucepan and bring to a boil over medium-high heat. Cook for 6 to 8 minutes, until the cider is reduced to about 1/4 cup. Off the heat, whisk in the mustard, 1/2 cup olive oil, 1 teaspoon salt, and 1/2 teaspoon of pepper.

Place the arugula in a large salad bowl and add the roasted squash mixture, the walnuts, and the grated Parmesan. Spoon just enough vinaigrette over the salad to moisten and toss well. Sprinkle with salt and pepper and serve immediately.

MAIN COURSE:

Deviled chicken

INGREDIENTS

12oz Ale (beer)

¼ cup kosher salt

2 tbs white sugar

1 tbs whole cloves 2 cups ice

2 cornish game hens (1.75 to 2 lbs each)

1 large lemon

2 tbs melted butter

½ tsp salt

½ tsp pepper

DIRECTIONS

In a pot over medium high heat, add the wheat beer, salt, sugar and cloves. Cook, stirring frequently, until the sugar and salt have dissolved, remove from heat. Add the ice, stir until dissolved.
Rinse the game hens inside and out, place together in a large bowl. Pour the brine over the hens, refrigerate for 6 to 12 hours.
Preheat oven to 425.
Remove hens from brine, rinse thoroughly and pat dry.
Place in a roasting rack of a roasting pan or on a wire rack on a rimmed baking sheet. Cut lemon into quarters. Place one quarter into each hen, place the remaining two in the roasting pan beneath the hens.
In a small bowl combine melted butter, salt and pepper.
Brush the hens liberally with the butter mixture.
Roast at 425 for 45 minutes or until the internal temperature reaches 165.

Potatoes and beets –

INGREDIENTS

1 tablespoon extra –virgin olive oil

1 ½ pounds purple potatoes, halved if large

2 bunches red baby beets

DIRECTIONS

Toss potatoes with oil, and season with salt and pepper. Spread in a single layer on rimmed baking sheet. Transfer potatoes to oven during the last 20 minutes of chicken's cooking. Bake until tender, about 20 minutes.

Fill a medium saucepan with water. Add beets and salt to taste. Bring to a boil. Reduce heat, and simmer until beets are tender, 16 to 18 minutes. Drain beets. When beets are cool enough to handle, remove skins.

DESSERT:

Mini Pumpkin Cheesecakes with Gingersnap Crusts

Apple Slices Dipped in Chocolate

Gingersnap Cookies

INGREDIENTS
1 ½ C butter
2 C sugar
½ C molasses
2 eggs
4 C flour
½ t salt
2 t baking soda
2t each ground cloves, cinnamon, and ginger
½ C sugar for rolling and baking

DIRECTIONS

In a stand mixer or large bowl, beat the shortening or butter and sugar until well combined and slightly fluffy. Add the molasses and eggs. Mix well.
In a separate bowl, combine the flour, salt, baking soda, and spices. Add the dry ingredients to the wet ingredients in the mixer and stir until just combined.
Scoop and roll into 1″ balls. Lightly roll the dough balls in a shallow bowl of sugar. Place on a cookie sheet sprayed with cooking spray or lined with parchment paper.
Bake at 350 for 8-10 minutes.

On September 25th we had the great pleasure of attending a Southern dinner party hosted by GG and Brittany.

We received postcard style invites explaining that we would be enjoying "A Night in the South", and to dress appropriately. We had fun pretending to be Southern Belle's.

When we arrived GG and Brittany met us out front. We took group pictures while it was still light out.

GG and Brittany

The whole group

Top Row - Holly, Tanya, Alisha

Bottom Row - Tori, Brenda, Brittany, Carrie, Emily, GG, Mandy, Corinne, Alyssa

Our other partnerships

Tori, Holly and Mandy

Carrie and Tanya

Brenda, Alyssa and Corinne

Alisha and Emily

The event was hosted at GG's parents home overlooking the Sandy River. It was absolutely gorgeous.

We were first escorted to the side lawn for appetizers.

The little tables were so beautifully set with lace squares and fresh flowers.

Each place setting had it's own little bud vase. I loved this touch.

Blackberry Lemonade was served in jam jars with the appetizers.

For appetizers we ate Fried Green Tomatoes, Corn Chowder and Chicken Salad Tartlets. It was beautiful and yummy. The chicken salad was especially good served in a cup made out of cheese with fresh blackberries for garnish!

We were then guided to the back patio for the salad and entree courses. Along the walkway and around the patio there were candles hanging in Mason jars with purple ribbon. It added so much ambiance. My favorite part was that they had rented an outdoor patio heater to keep us warm while we ate. On a September evening in Oregon it's hard to keep warm.

I loved this table configuration. It was formal, and yet personal. It made it easy to be able to chat with everyone there.

The table had more lace, wild flowers and purple. Our name cards and the menus were held up by bent forks.

The sun set and we enjoyed the coziness they had created for us on the patio.

Salad Course was a Juicy Watermelon Salad. It was a delicious balance of sweet and savory.

The beverage served with the entree was a sparkling grape juice. My favorite part was the kabob stick of frozen grapes as garnish. They served as a perfect palette cleanser.

And now for something very special! The entree is served!

Lobster Tail (YES! Lobster Tail!), Cole Slaw and a cheese and herb roll. Brittany was out on the patio with us while we ate our watermelon salads she was grilling the lobster tails. She did a fabulous job. Her pregnant brain did forget to put her apron on, but no matter because she did a great job of cooking our lobster to perfection! It was a special treat, and I can't wait to use this recipe at home.

This was really a progressive dinner of sorts. After dinner we moved to a third table setting for dessert.

Dessert was held in the dining room. More lace and fresh flowers, of course, but also these really fun purple flower chargers.

For Dessert

Lemon Lush, Mississippi Mud, Nana Pudding

Oh my goodness! These were all so scrumptious and very Southern!

The table had down the middle, printed and framed black and white prints of our group photo from earlier in the night. We each got to take one home.

Our other take home gifts were homemade hand soap in a mason jar with pump, and a baked mini pecan pie in little mason jar. It was really fun! I have to say that it was really fun to eat the pie later in the week. It was really good! I can't wait to add this to my Thanksgiving menu.

GG and Brittany did a fantastic job! They put so much into this event and it showed in all the little details.

Thank You!!!

Recipes

Blackberry Lemonade

Ingredients

6 Lemons

2 cups water

2 cup lime soda

1 cup sugar

1/2 cup blackberries

Zest 4 of the lemons and place in a 1 cup measuring cup. Add to the measuring cup the juice from the lemons until the juice and zest combine to make 1 cup.

In a saucepan boil 2 cups water with sugar, stirring, until sugar is dissolved. Add zest, lemon juice, and let cool.

Smash the blackberries. Combine the lemon mixture, blackberries, and 2 cups lime soda. Add ice, or desired garnish (lemon slices, frozen whole blackberries, or mint). Enjoy.

LEMON LUSH

Ingredients

1 1/2 stick butter
1 1/2 cup flour
3/4 cup chopped nuts (walnuts) (plus enough to sprinkle over the top)

8 oz cream cheese
1 cup powdered sugar
1 tub cool whip (separated)

(2) 3.5 oz packages lemon pudding (can do chocolate or other flavors)
3 cups milk

In small mixing bowl mix butter, flour and chopped nuts. Press into a 9x13 inch pan. Bake at 375 for 15 minutes. Cool.

When cool, mix cream cheese, powdered sugar, and 1 cup cool whip in a medium mixing bowl and spread on the first step.

Wisk the pudding with the milk and spread on to make the third layer. Refrigerate until set (5-10 minutes)

Spread remaining cool whip over the top. Sprinkle with chopped nuts.

(Can be made a few days in advance)

FRIED GREEN TOMATOES

Yield: Makes 6 servings

Total: 30 Minutes

INGREDIENTS:

· 1 large egg, lightly beaten

Click to see savings

· 1/2 cup buttermilk

· 1/2 cup self-rising cornmeal mix

· 1/2 teaspoon salt

· 1/2 teaspoon pepper

· 1/2 cup all-purpose flour

Click to see savings

· 3 medium-size, firm green tomatoes, cut into 1/3-inch-thick slices (about 1 1/4 lb.)

· Vegetable oil

DIRECTIONS:

1. 1. Whisk together egg and buttermilk. Combine cornmeal mix, salt, pepper, and 1/4 cup flour in a shallow dish. Dredge tomato slices in remaining 1/4 cup flour; dip in egg mixture, and dredge in cornmeal mixture.

2. 2. Pour oil to a depth of 1/2 inch in a large cast-iron skillet; heat to 375° over medium-high heat. Drop tomatoes, in batches, into hot oil, and cook 2 minutes on each side or until golden. Drain on paper towels. Sprinkle hot tomatoes with salt to taste.

SWEET SUMMER CORN CHOWDER

INGREDIENTS:

· 6 ears of local sweet corn, shucked

· 1 ½ cups of half and half or cream

· 4 Tbs of butter

· 6 cups chicken stock

· 8 slices of bacon, diced

· 1 Walla Walla sweet onion diced

· 1 – 2 Yukon Gold potatoes, peeled and cut into ½ to ¾ inch pieces

· 4 – 6 Tbs flour dissolved in enough cold water to make a thick slurry for thickening

· 1 Tbs chicken base

· 1 Tbs high quality soy sauce, Yaasa is a

good one

· 1 tsp red pepper flakes (optional)

· Freshly cracked black pepper

DIRECTIONS:

· Saute the onions in the butter until soft and opaque, then add the bacon and cook

until the bacon is done

· Add the soy sauce, the half and half or cream, the chicken stock and base

· Add the potatoes and gently simmer until they are almost tender

· Just before the potatoes are done, add the flour water slowly, checking consistency

While the potatoes are cooking, prep the corn:

· On a large platter, stand an ear on its end and very carefully with a very sharp knife cut the kernels off. Catch all of the corn and milk.

· After removing the kernels, carefully using the knife as a scraper, drag it down the corn at a 90 degree angle to extract any remaining corn milk from the cob. This milk adds natural sugar.

· When steps to prep the soup are completed, add the corn and simmer gently for about 5 minutes.

· Garnish each serving with a pat of butter, a sprinkle of paprika, and some fresh parsley.

CHUNKY CHICKEN SALAD

With Grapes & Pecans

Prep time: 25 min. Yield: 8 Servings

INGREDIENTS:

· ½ cup mayonnaise

· 2 Tbsp. sour cream

· 1 Tbsp. lemon juice

· 1/8 tsp. salt

· 1/8 tsp. pepper

· 4 cups shredded rotisserie chicken

· 1 ¼ cups seedless red grapes, halved

· ½ cup chopped pecants

· ½ cup chopped celery

· ¼ cup chopped sweet onion, optional

DIRECTIONS:

· In a large bowl, combine the first five ingredients.

· Add the chicken, grapes, pecans, celery and, if desired, onion.

· Mix lightly to coat.

· Spoon into parmesan cups, garnish with blackberry, papaya curl and mint leaf and serve.

PARMESAN CUPS

· Heat oven to 350°.

· Spoon about 1/8 cup of grated parmesan cheese into a mound on a silpat.

· Make six mounds on the silpat then, using your fingers, pat gently to spread into a larger circle.

· Bake in middle rack of oven until they are bubbly, 4 to 5 minutes. Watch carefully. Wafers should be golden in color and lacy in appearance.

· Remove as soon as they can be handled and gently place inside a muffin cup to form a small bowl. Allow to cool and become firm.

JUICY WATERMELON SALAD

INGREDIENTS:

· 8 cups cubed seedless watermelon (about 1 medium)

· 1 small red onion, cut into rings

· 1 cup coarsely chopped macadamia nuts or slivered almonds, toasted

· 1 cup fresh arugula or baby spinach

· 1/3 cup balsamic vinaigrette

· 3 Tbsp. canola oil

· Watermelon slices

· 1 cup (4 oz.) crumbled blue cheese

DIRECTIONS:

· Cut triangle slices of watermelon and place on 10 salad plates.

· Sprinkle cubed watermelon onto slices, distribute evenly.

· Lay onion rings (2 or three per plate) onto watermelon

· Add nuts and arugula or spinach.

· Drizzle vinaigrette and oil over salads.

· Sprinkle each salad with blue cheese

Note: To toast nuts, spread nuts in a baking pan. Bake at 350° for 5 – 10 minutes or until lightly browned, stirring occasionally.

CHIPOTLE COLESLAW

INGREDIENTS:

· ¾ cup low-fat plain yogurt

· ¼ cup low-fat olive oil mayonnaise

· 2 tbsp fresh lime juice

· 1 tbsp finely chopped chipotle chiles in adobo sauce

· ½ tsp ground cumin

· 1 yellow bell pepper, thinly sliced

· 4 cups coarsely shredded red cabbage

· 4 cups coarsely shredded Savoy or green cabbage

· 1 cup unsalted cooked black beans or BPA-free canned black beans

· Sea salt and fresh ground black pepper, to taste

INSTRUCTIONS:

· In large bowl, combine yogurt, mayonnaise, 2 tbsp lime juice, chipotle chiles with sauce and cumin.

· Fold in remaining coleslaw ingredients and set aside.

· Coleslaw can be prepared up to 2 days in advance.

CHEESY GARLIC BREAD SWIRLS

INGREDIENTS:

· 1 tablespoon active dry yeast

· 1 ½ cups warm water

· 1 ½ tablespoons sugar

· 1 teaspoon salt

· 3 tablespoons vegetable oil

· 1 egg yolk

· 4 – 5 ½ cups flour

· ½ cup real butter, softened

· 1 ½ tablespoons Garlic Bread Seasoning (see below)

DIRECTIONS:

· Combine the yeast, water, and sugar in large mixing bowl and allow to stand 10 minutes or until bubbly.

· Add salt, vegetable oil, and egg yolk and combine.

· Add 3 cups of flour and mix well until combined.

· Add enough remaining flour to make a soft dough that barely sticks to your finger.

· Knead, either by hand or in a mixer for another 2 – 3 minutes.

· Cover and allow to rise 1 hour.

· While dough is rising, combine butter and garlic bread seasoning. Set aside.

· When dough has risen, roll the dough into an 18 X 6-inch rectangle on a work surface lightly sprayed with nonstick cooking spray or sprinkled with flour.

· Smear garlic butter over the entire surface of the dough and then sprinkle with cheese.

· Roll up the dough jelly-roll style and then use dental floss to cut it into 12 equal slices.

· Place each slice in a muffin tin cup that has been sprayed with nonstick cooking spray. Cover.

· Preheat oven to 350° and allow rolls to rise while the oven is heating.

· Bake 18 – 22 minutes. If rolls start to get too brown place a sheet of aluminum foil over the rolls.

Garlic Bread Seasoning:

INGREDIENTS:

· ½ cup powdered Parmesan cheese

· 2 teaspoons kosher salt

· 1 tablespoons garlic powder

· 2 teaspoons each: oregano, basil, marjoram and parsley

DIRECTIONS:

· Shake ingredients together in an airtight container. Store in the refrigerator for up to 3 months.

GRILLED LOBSTER TAILS

With Chile-Cilantro Butter

LOBSTER TAILS

INGREDIENTS:

· 1 clove garlic, minced

· ½ jalapeno or green chile pepper, seeded and minced

· 3 tbls chopped fresh cilantro

· 2 tbsp organic unsalted butter, melted

· 2 tbsp olive oil

· 1 tsp olive oil

· 1 tsp lime zest

· 2 tsp fresh lime juice

· Sea salt and fresh ground black pepper, to taste

· 6 lobster tails (6 to 8 oz each), fresh or frozen, thawed

· High heat cooking oil (such as sunflower, safflower, peanut or grape seed oil, as needed

· 1 lime, cut into wedges, optional

INSTRUCTIONS:

· Prepare butter: In a small bowl, combine garlic, jalapeno, cilantro, butter, oil, lime zest, 2 tsp lime juice, salt and black pepper.

· With kitchen shears, cut away the soft shell of the entire underside of each lobster tail, towards tail and about 1 ½ inches wide, exposing meat.

· Heat grill on medium-high and brush with high-heat cooking oil.

· Add lobster tails to grill, cut side down, and cover.

· Cook until shells are bright red, 4 to 6 minutes.

· Turn and brush meat with butter mixture, dividing evenly.

· Cover and cook until lobster meat is opaque throughout, 4 to 6 minutes.

· Place on serving plates and serve with coleslaw and lime wedges.

SPARKLING WHITE GRAPE PUNCH

· Chill one 64-oz bottle white grape juice and one 2-liter bottle lemon-lime soda.

· Combine grape juice, soda and 1 ½ cups white cranberry juice in a 5-qt. punch bowl

· Keep chilled with frozen grapes on a skewer

· Serve immediately

Makes 24 (3/4-cup) servings

CARAMELIZED BANANA PUDDING

Yield: Makes 8 servings

Total: 1 Hour, 15 Minutes

INGREDIENTS:

· 1/2 cup firmly packed light brown sugar

· 1/4 cup butter

Click to see savings

· 1/4 teaspoon ground cinnamon

· 4 large ripe bananas, sliced

· 1 cup granulated sugar, divided

· 1/3 cup all-purpose flour

Click to see savings

· 2 large eggs

Click to see savings

· 2 cups milk

· 4 large eggs, separated

Click to see savings

· 2 teaspoons vanilla extract

· 48 vanilla wafers

DIRECTIONS:

1. 1. Cook first 3 ingredients in a large skillet over medium heat, stirring constantly, 2 to 3 minutes or until bubbly. Add bananas; cook 2 to 3 minutes or until thoroughly heated. Remove from heat.

2. 2. Whisk together 3/4 cup granulated sugar, next 3 ingredients, and 4 egg yolks in a heavy saucepan. Cook over medium-low heat, whisking constantly, 8 to 10 minutes or until a pudding-like thickness. (Mixture will just begin to bubble and will hold soft peaks when whisk is lifted.) Remove from heat, and stir in vanilla.

3. 3. Divide half of banana mixture, pudding, and wafers among 8 (1-cup) ramekins or ovenproof glass dishes. Layer with remaining banana mixture, pudding, and vanilla wafers.

4. 4. Beat 4 egg whites at high speed with an electric mixer until foamy. Add remaining 1/4 cup granulated sugar, 1 Tbsp. at a time, beating until stiff peaks form and sugar dissolves (2 to 4 minutes). Spread meringue over ramekins. Place ramekins on a baking sheet.

5. 5. Bake at 325° for 15 to 20 minutes or until meringue is golden. Let cool on a wire rack 30 minutes.

PECAN PIE IN A MASON JAR

This pecan pie filling will make a large 9" pie or about 8 of the ½ pint jar pies.

INGREDIENTS:

1 1/2 C. chopped pecans
1/2 C. soft butter
4 large eggs and 1 yolk
1/2 C. sugar, granulated or I like to use granulated Maple Syrup
1 C. Lyle's Golden Syrup or dark Karo
1/2 C. light Karo
2 t. vanilla
pinch of salt
1 1/2 T. heavy cream

Preheat the oven to 350 degrees F.

Line 1/2 pint large mouth Mason Jelly Jars with pie crusts and trim. Take special care to push the pie dough out into the corners of the bottom of the jars.

Crack the eggs into a bowl and beat with the sugar, add the syrups and soft butter and vanilla. Beat with an electric mixer until creamy. Beat in the salt, cream, and pecans until combined. Spoon into the unbaked pie crust jars leaving 1/8" space at the top. Place a pecan half in the center of each jar of pie. Place the jars on a baking sheet and bake in the preheated oven for 45 minutes until done.

Cool and add lid. Keep in refrigerator until ready to eat.

Note: Use the crust recipe from the “Apple Pie” recipe from the Taste of Oregon

Gourmet Club Dinner.

Saturday, October 18, 2014

A Bewitching Dinnner

Monday, October 29, 2012

A Night in the South