Janet hosted in her new home and all were in attendance except for Carol and Teresa. Janet's friend, Natalie, was not able to join us but she did send over our appetizer.
Angie: Cocktail, Evening in Kingston
Natalie: Appetizer, Squash Casserole
Janet: Bread, Sweet Cornbread Muffins
Tonya: Salad, Orzo Salad
Mary: Side, Parsnip, Potato, and Turnip Purée
Janet: Main, Chicken Marsala
Angie: Dessert, Roasted Pear Crumble
This cocktail, Evening in Kingston, was potent though tasty. We added some agave syrup to not only sweeten but also dilute.
For our appetizer, Janet's friend Natalie sent over a squash casserole. It had a crunchy topping with squash mixed with a cream. This dish would also be an excellent side dish.
Janet whipped up some cornbread muffins for the bread course. This was a good recipe that equally balances the sweet with the corn meal so it does not taste like a cake.
A perfect side dish for the Chicken Marsala was Mary's Parsnip, Potato and Turnip Puree. It was a fancy take on mashed potatoes and the fresh dill not only looked pretty but made a huge flavor impact. Mary cautioned that the vegetables do not cook at the same rate so you may want to do them separately.
Tonya's Orzo Salad had chick peas and tomatoes mixed with a vinaigrette along with fresh herbs. This was a refreshing and light pasta salad.
The chicken Marsala was delicious. Mary expertly flattened the chicken breasts and the rest of us assisted with chopping, slicing and stirring. If I were to prepare this again I would use much less prosciutto and more mushrooms than called for.
To finish our meal we had Roasted Pear Crumble. This was a simple dish to make and it can all be done ahead of time. I simply warmed up the pears prior to serving. The granola is delicious and I added some cinnamon to it as well as used both almonds and pecans.. The mascarpone cheese is sweet and creamy.