Entertainment--Delphi Study Club Menu

The menu above is what I served (in addition to my World's Best Chicken Salad Tea Sandwiches which is a proprietary recipe--sorry!) at the October meeting of my Delphi Study Club Meeting. Most of the recipes are included in previous posts on this blog.

I have also included pictures of my set table, not to boast but to share with you how easy setting a fabulous table can be. I like using items for my centerpieces that can either be used in some other way, such as planted in my yard, or is edible. Here, I did both. Because my table is so long and the hand-carved wooden ornament hanging below my chandelier is a prized possession given to me last year as a Christmas present made by and given to me by the parents of a student I taught my very first year hangs there all year. One centerpiece is a three-tiered fruit stand that I brought out of the kitchen, lined each tier with excelsior and then added plants, fruit and veggies. The other end boasts a beautiful mum that I found at  Whole Foods in Birmingham. The mums and other plants will find their forever home in my flower beds. The food items are already being consumed.

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Creole Veggie Dip

On aluminum tray on right side.

2 cups small curd cottage cheese

1 2/3 cups sour cream

2-3 tablespoons Creole seasoning

1 tablespoon Worcestershire sauce

1 teaspoon lemon juice

1 teaspoon salt

green onions or chives, finely chopped

raw vegetables

Place cottage cheese in bowl of food processor. Process until smooth. Add sour cream, Creole seasoning, Worcestershire sauce, lemon juice and salt. Process until thoroughly blended. To serve, place dip small bowl and garish with finely chopped green or chives. and arrange a variety of raw vegetables cut into bite sized pieces around bowl of dip.

Yield: About 4 cups

Author’s notes:

1. Control the degree of spiciness with the amount of Creole seasoning added.

^2. Be creative with dip container. Use a hollowed our bell pepper of any color or a polished red onion with center removed to within ¼” of onion wall.


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It's Christmas Party Time

How would you like to have been a guest invited at this gluten free spread?

Between 50 and 60 folks enjoyed an evening of good food, good conversation and good wine. Did they know they were eating gluten free? Most of them did not.

Here's How I Put Our Christmas Party Together:

• I began with a pristine white tablecloth of linen and  cotton. 
• Using glass blocks as risers, I designed an interesting display of varying heights for platters and serving pieces.
• I used a cranberry colored synthetic blend tablecloth to cover the glass risers.
• Two 3-foot candle holders, which was home to two 3-inch column candles carried the eye upward for a BIG impact.

What's Were Those Yummies on the Table?

Smoked Salmon Spread

(Proprietary Recipe)

Pimento-Olive Cheese Loaf

World's Best Chicken Salad Served on Rice Wafers

(Proprietary Recipe)

Creole Veggie Dip with Veggie Dippers (Recipe)

Creamy Artichoke Caesar Dip

with Against the Grain Toasted Baguettes


Date-Nut Meringue Balls (Recipe)

Mocha-Chocolate Fondue with Marshmallows

Light Fruit & Cheese Tray with 

Maple Infused Fruit Dip (Recipe)

Mints

Toasted Mixed Nuts

Hot Cider

Artisan Wine

WOW!!!!! Lighted Fruit & Cheese Tray

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Homemade Cracker Jacks

One fun way to jazz up a  Halloween party for any age is to serve good ole' fashioned cracker jacks made from scratch & served in seasonal food safe to-go boxes. This snack is completely safe for those who are gluten free intolerant/celiac.

1 bag Orville Redenbacher popped popcorn
10 tablespoons unsalted butter
1 1/2 cup brown sugar firmly packed
1/2 cup corn syrup
1/2 teaspoon salt
1 1/2 teaspoons vanilla extract
1/2 teaspoon baking soda
2 cups salted peanuts

1. Preheat oven to 250 degrees Fahrenheit. Spray large roasting pan with non-stick cooking spray; set aside.

2. Place popped popcorn in large mixing bowl; set aside.

3. Place softened butter in large sauce pan over medium heat. When butter melts, add brown sugar, corn syrup and salt. Bring to a boil. Turn heat to medium low and continue to simmer, stirring constantly, until mixture is slightly thickened, about 3 to 4 minutes.

4. Remove from heat and stir in vanilla and baking soda. Add peanuts and pour mixture over popped popcorn. Stir to coat popcorn thoroughly. Pour coated popcorn into prepared roasting pan.

5. Place roasting pan filled with coated popcorn in preheated oven. Bake for 1 1/2 hours or until popcorn is a golden brown and caramel has set.

6. Cool completely; break into clumps and serve. Popcorn will keep in an airtight container at room temperature for up to 5 days.

Servings: 8
Yield: 2 1/2 quarts

Homemade Cracker Jacks

Total Time: 1 hour and 50 minutes

Oven Temperature: 250°F

Nutrition (per serving): 682 calories, 363 calories from fat, 42.7g total fat, 38.2mg cholesterol, 633.2mg sodium, 438.6mg potassium, 70g carbohydrates, 4.7g fiber, 48.2g sugar, 13.8g protein.

Recipe Type: Appetizer, Finger Foods, Gluten Free, Holiday, Snack, Vegetarian

Source
Author: Dr. Jacquelyn P. Horne
Copyright: 2011

Homemade Cracker Jacks

Italian Potato Pancakes

Although intended as an appetizer, this recipe may be divided into several small pancakes and served as a breakfast dish.

3 teaspoons prepared garlic

1 pinch dried rosemary, crushed

1 pinch dried basil, crushed

1 pinch dried oregano, crushed

1 pinch dried thyme leaves, crushed

2 tablespoons bacon pieces

1 teaspoon kosher salt

1/4 cup Ener-g bread crumbs, toasted

2 egg whites, lightly beaten

1 cup mozzarella cheese shredded

1/2 cup parmesan cheese grated, divided

3 tablespoons canola oil

6 russet potatoes, shredded

1 medium zucchini squash, shredded

2 tablespoons olive oil, for drizzling

1 cup Ricotta cheese

1/4 cup whipping cream

32 sprigs thyme leaves

1. Place rack in center of oven. Preheat oven to 450 degrees Fahrenheit. Cover bottom of baking pan with piece of parchment paper; set aside.

2. In small mixing bowl, combine garlic, rosemary, basil, oregano, thyme, bacon pieces, salt, bread crumbs, egg whites, mozzarella and 1/4 cup parmesan cheese. Set aside.

3. Grate potatoes & zucchini; place in towel and squeeze liquid out. Place grated vegetables in large mixing bowl. Add cheese mixture and combine thoroughly.

4. Working quickly so that potatoes do not discolor, place canola oil in 12 inch Teflon coated skillet over medium high heat. Add potato mixture. Using the back of a wooden spoon, pat potato mixture flat. Drizzle with olive oil & sprinkle with remaining parmesan cheese. Turn heat to low.

5. Cook for 8 to 10 minutes or until edges begin to brown. To check for browning on the bottom, gently run a flexible Teflon spatula under the edge. When underside begins to brown, gently slide pancake, cooked side down, onto parchment paper lined baking pan. Bake for 20 to 25 minutes or until top of pancake begins to brown & edges are crispy.

6. For a most crisp pancake, bake on 375 degrees Fahrenheit for ab

out 40 to 45 minutes, watching carefully so that pancake does not burn.

7. When cooked to desired degree of brown and crispy, remove from oven & allow to cool completely. When completely cool, cut rounded edges off to make a square. Using a serrated knife, cut into 32 1 1/2-inch squares.

8. Place ricotta cheese & whipping cream in a small mixing bowl. Stir vigorously to mix thoroughly. Place 1/2 to 1 teaspoon of ricotta cheese mixture in center of each square. Garnish each with a sprig of fresh thyme.

Servings: 32

Total Time: 1 hour and 30 minutes

Nutrition (per serving): 100 calories, 58 calories from fat, 6.6g total fat, 11.9mg cholesterol, 146.9mg sodium, 213.9mg potassium, 7.7g carbohydrates, 1g fiber, <1g sugar, 3.2g protein.

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Gulf Style Boiled Shrimp with Mustard Dill Sauce & Southwestern Remoulade

Gulf Style Boiled Shrimp

2 pounds fresh shrimp, cleaned & heads off
2 teaspoons kosher salt
1 tablespoon Old Bay Seasoning
1 tablespoon freshly squeezed lemon juice
1. In a large pot bring 2 quarts of water to a rolling boil. Add salt, Old Bay Seasoning & lemon juice. Reduce heat and simmer for 15 minutes to flavor the water. Allow to cool, then refrigerate. When completely cold, add the shrimp and marinate overnight.
2. Remove shrimp from marinade, but keep cold. Put the marinade in a boiler, and bring to a boil. Add shrimp, and return water to a boil. Cook shrimp for three minutes. Drain; immediately place immerse shrimp in ice to cool. Serve cold.
Servings: 4          Yield: 2 pounds           Total Time: 24 hours and 28 minutes
Nutrition (per serving): 162 calories, 21 calories from fat, 2.3g total fat, 285.8mg cholesterol, 2223.7mg sodium, 260.2mg potassium, 2.3g carbohydrates, <1g fiber, <1g sugar, 30.9g protein.
Author: Dr. Jacquelyn P. Horne

Copyright: 2011

Mustard Dill Sauce

2/3 cup Hellman's mayonnaise
1/4 cup Creole Mustard
1 tablespoon dried dill
1 teaspoon lemon juice

1. Place all ingredients in a small mixing bowl. Thoroughly combine all ingredients.

2. Cover & refrigerate until time to serve.

Servings: 8        Yield: 1 cup           Total Time: 10 minutes

Nutrition (per serving): 92 calories, 58 calories from fat, 6.6g total fat, 5.1mg cholesterol, 364.5mg sodium, 6.6mg potassium, 6.3g carbohydrates, <1g fiber, 1.3g sugar, <1g protein.


Southwestern Remoulade Sauce

3/4 cup Hellman's mayonnaise
1 tablespoon green onions, finely chopped
1 tablespoon cilantro
1 tablespoon Creole Mustard
1 tablespoon lime juice
2 teaspoons capers
1 teaspoon chili powder
2 teaspoons hot pepper sauce
1/2 teaspoon salt

1. Place all ingredients in a small mixing bowl. Thoroughly combine.

2. Cover and refrigerate until time to serve.

Servings: 8        Yield: 1 cup       Total Time: 25 minutes

Nutrition (per serving): 92 calories, 66 calories from fat, 7.4g total fat, 5.7mg cholesterol, 416.5mg sodium, 18mg potassium, 6.1g carbohydrates, <1g fiber, 1.5g sugar, <1g protein.

Author: Dr. Jacquelyn P. Horne

Copyright: 2011


Eating Gluten Free; Shelfish

Successful Gluten Free Tailgate Party

Eating Gluten Free

Whoever said eating gluten free was boring or limited had never eaten at my house. A group of close friends gathered for a pre-season party. Since we are all Auburn fans, we were all decked out in orange and blue, just like my tablescape.

Toward the end of the evening I asked a few of the newcomers if they realized they had just attended a totally gluten free party. They were totally surprised and had no idea!

Now that is what I call success!

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Almond Thins Topped with Goat Cheese & Blueberry Merlot Jam

And just who said jam was just for breakfast? This beautiful appetizer makes a delicious mid-afternoon treat.

16 Blue Diamond Almond Nut-Thins

1/2 cup blueberry Merlot Jam

1/8 cup goat cheese, broken into small pieces

16 walnut pieces, toasted

Place 16 nut thins on serving plate. Top each with a few pieces of goat cheese followed by approximately 1/2 to 1 teaspoon Blueberry Merlot Jam. Garnish with a walnut piece.

Servings: 8     Yield: 16

Total Time: 5 minutes

Nutrition (per serving): 65 calories, 1278 calories from fat, 152.8g total fat, <1mg cholesterol, 16.2mg sodium, 1045.2mg potassium, 35.3g carbohydrates, 16g fiber, 7.1g sugar, 35.9g protein.

Recipe Type: Appetizer, Finger Foods, Gluten Free

Author: Dr. Jacquelyn P. Horne

Copyright: 2011

Celebrating 18 Wonderful Years Together



Gold & white were the backdrop for celebrating our 18th anniversary. Instead of going out, we decided to devote the entire day to us. 

A medley of vintage oil lamps assisted by the help of tea lights gave just enough light to look into one another's eyes as we listened to romantic music and enjoyed good conversation and a really nice meal.

We chose to serve our dinner in courses over about a three hour period, giving us ample time to talk with one another while putting the finishing touches on the next coarse. The grand finale was a fab dessert (recipe & picture in recipe section of this blog).

We toasted our special day with Billecart Salmon Brut Rose, one of the best champagnes in the world according to Decanter magazine, as we reminisced about our years together. 

Candlelit anniversary dinner at home.