March 4, 2018

We met at Tonya's and Angelica began the afternoon with a light yet slightly spicy white sangria.

 

I prepared two appetizers, both Martha Stewart recipes.  There was a fancy cheese sandwich with pears called Pears and Camembert and an onion tart called Provencal Onion Tart. I really liked the Camembert and it was as pretty as it was delicious. You can make the topping ahead of time and warm up and serve when needed.  

 

The onion tart was ok though I did not think it was very flavorful.  The recipe called for two onions and one was more than plenty.  I could not find anchovies and I used seasoned tuna instead.  Maybe that would have resulted in a better tasting dish with the salty anchovies.  Of course I found some the next time I was at Sprouts though the placement within HEB still alludes me.

 Mary put together a salad with poppy seed dressing that is perfect for Spring.  It had beets, cheese and mandarin oranges on a bed of spinach.  All the flavors are sweet and this is balanced by the spinach.
 

 

The main dish that we prepared together was Chicken Fricassee. It is a pan seared chicken dish with a creamy, mushroom sauce. It was served over rice with a side of asparagus and a tarragon garnish.  The chicken was moist having finished cooking in the sauce and it stays that way even when reheated the next day.

Our meal was concluded with Michelle's Blueberry Clafoutis. It is a French pancake like dessert full of fresh blueberries.  Michelle took us on a healthy journey with this gluten free dish that also used honey as the sweetener.  Other berries or even apples or peaches would work too.