We met at my house on Sunday, September 13, 2015. (Note to self: never make anything curried EVER AGAIN. My house STILL smells like curry, 4 days later. Chad thinks it smells like celery and has said as much about 10 times. It’s not celery, dear.)
Appetizer: Angelica, Curried Cauliflower Soup
Cocktail: Angie, Porch-side Paloma
Salad: Mary, Indian Spiced Chickpea Salad
Main Dish: Angie, Curried Chicken and Rice
Dessert: Tonya, Chai Latte Cupcakes
The cocktail is similar to one I have made before. This one has a fancy twist with the jalapeno honey syrup. Jalapenos in drinks seem to be the fad right now. The after-taste of heat is an interesting twist.
1 ½ part tequila
1 part grapefruit juice
1 part lime juice
½ part jalapeno honey syrup*
Combine all and shake with ice. Or, I made it in a big pitcher.
*Add 1 cup honey, 3 jalapeno slices (or more if you want more heat, but 3 seems good) and ½ a cup of water. Bring to a boil, stir and take off heat. Cool then strain.
The soup Angelica prepared perfectly fit with the curry theme (and smell). I’m KIDDING. The soup is thick and rich and would be a great main dish with some hearty bread.
Mary’s salad was most unique! Like the soup, it is healthy and full of vegetables. The yogurt makes for a creamy dressing and the spices make the taste complex. I love chickpeas, and like the soup, this could easily be a main course with the addition of a protein like chicken or shrimp. I even think canned tuna would pair well.
The main dish is a play on one of my favorites: chicken and rice. This dish came together pretty easily and started on the stove but finished in the oven. The rice was perfectly cooked and the chicken was juicy and spicy.
The cupcakes that Tonya made were as beautiful as they were delicious! I am envious of her piping skills. The cake tastes similar to a spice cake and the icing is not-too sweet. Very very tasty.