OK, I’m back to the Land of the Living … barely. I was home yesterday from 10 am on, waiting for a delivery. Luckily, because of that, I got a head start on my cooking, because about 3 hours before Supper Club, we lost all power! It, thankfully, came on right before everyone arrived, although dining by candlelight might have been fun.
Believe it or not, there are only 7 members in our Supper Club. Everyone usually brings 2-3 items (sometimes more!) and we leave stuffed, but most importantly, with leftovers for the next day, and The Husbands. :)
All the food was, as usual, delicious. There were some great highlights last night, and a bunch of new recipes to add to my cache. Julie brought these fantastic Peanut Butter Burgers. It wasn’t so much the burger that was terrific, as the peanut butter sauce she paired with it. A unique combination, it worked. Hey, if you can make a peanut satay sauce for chicken, why not the same type of thing for your burger?
One of Letty’s contributions were delicious Amaretto cupcakes with an amazing, rich frosting. That will be a definite repeater. Another winner was Jessica’s Chocolate Raspberry Bars … the thin chocolate glaze on top was perfect and Nicholas polished off one after dinner tonight.
Christie made a Chilled Blueberry Soup, taking full advantage of summer crops. A surprise ingredient of cardamon, it was unexpected, yet good, flavoring.
Zarina … two more winners. A lemon-marinated chicken that The Husband gave two thumbs up to, and these chicken skewer things with a peanut sauce (the second peanut sauce for the night!) – delicious stuff.
And Nan, the Alcohol Mistress of the evening, provided Pink Panties. Alcohol, ice cream and the color pink – how can you go wrong?
As for my own contributions, I really liked the Falafel-Spiced Pecans (very addicting) and the Indian Potato Salad (so flavorful and healthy). I will definitely be repeating both, and I think the Pecans might make it into homemade gift jars once the holidays start coming around.
A great evening, but a late one. The festivities lasted well past midnight, and I, for one, am still beat.
Before I forget, I promised to post the recipe for the Mocha Truffle Cookies I made the other day. They are perfect warm, right from the oven, and the recipe can’t be simpler, using ingredients you probably already have on hand.
Date Night tomorrow … until then…
Mocha Truffle Cookies
1/2 cup butter
1/2 cup chocolate chips
1 tablespoon instant espresso
3/4 cup sugar
3/4 cup brown sugar
2 large eggs
2 teaspoons vanilla extract
2 cups flour, all-purpose
1/2 cup cocoa
1/2 teaspoon baking powder
1/4 teaspoon salt
1 cup chocolate chips
Melt butter and 1/2 cup chocolate chips. Add instant coffee and blend well. Allow to cool for 5 minutes. Add sugars, eggs, and vanilla to coffee mixture. Add dry ingredients. Stir in chocolate chips. Drop by tablespoon on greased cookie sheets. Bake at 350 degrees for exactly 10 minutes. Do not overbake. Yield: 3 dozen
Peanut Butter Burgers
1-1/2 lb ground beef
salt and pepper to taste
1/4 cup smooth peanut butter
1 tablespoon garlic minced
2 tablespoon softened butter
add a few shakes of cajun seasoning
Set up BBQ or broiler. Mix ingredients, shape patties and refrigerate at least two hours. Grill until done the way you like it.
Peanut Butter Sauce for Topping
2 tablespoons peanut butter
2 teaspoons low-sodium soy sauce
1-1/2 teaspoons dark sesame oil
1 teaspoon water
1 teaspoon rice vinegar
1 garlic clove, minced
To prepare sauce, combine first 6 ingredients, stirring with a whisk until smooth.
Indian Potato Salad –
Woman’s Day magazine, modified
3 pounds potatoes, cut in bite size chunks
2 T olive oil
2 T mustard seed
2 tsp coriander seed, crushed
1 tsp salt
½ cup low-fat plain yogurt
1 cup cilantro leaves, finely chopped
½ tsp salt
¼ tsp pepper
2 green onions, trimmed, sliced
Heat oven to 400. Toss together the potatoes, oil, mustard seed, crushed coriander and salt in roasting pan. Roast in oven for 35-45 minutes or until potatoes are light brown and fork tender. Meanwhile, combine yogurt, cilantro, salt and pepper. Toss together potatoes and dressing in bowl. Add green onion. Serve.
Food & Wine magazine
Toasting nuts briefly in the oven makes them crispy but tossing them with
falafel mix first makes them even crunchier. You can substitute walnuts in
place of the pecans here.
2 cups pecan halves
2 tablespoons unsalted butter, melted
1/4 cup falafel mix
1 tablespoon sugar
1/2 teaspoon cayenne pepper
Preheat the oven to 350°. In a medium bowl, toss the pecans with the melted butter until evenly coated. In a small bowl, combine the falafel mix with the sugar and cayenne. Pour the spice mix over the pecans and toss to coat. Spread the spiced nuts on a lightly greased baking sheet, sprinkle with salt and toast for about 9 minutes, stirring once or twice, until golden. Let cool. The pecans can be stored at room temperature for up to 1 week.