Our March gathering was at Tonya's. Tonya treated us with a Butterfingers blind taste test (Joe broke the tie and the OLD recipe won. Obviously, he does not have evolved tastes like Butterfingers told me when I erroneously thought at first that the old was better than the new recipe. I have since drank the koolaid and agree with the new owners of Butterfingers. I am quite passionate about this subject if you have not figured it out yet.)
We also were treated with a rendezvous with the chickens. There are two new ones that are being integrated with the two, old broads.
Now, the food.
Angelica started us off with an appetizer of Mediterranean Cucumber Cups. These cute, finger foods were healthy as well flavorful. It is kind of like a tapenade served on top of cucumber chips.
Angelica started us off with an appetizer of Mediterranean Cucumber Cups. These cute, finger foods were healthy as well flavorful. It is kind of like a tapenade served on top of cucumber chips.
Our cocktail was stirred by Mary and this Sparkling Orange and St. Germain was so refreshing. St. Germain is an elder flower liquor and is a very unique flavor. Also, we do not know why the labels on this champagne are upside down.
Some St. Germain Essential Facts:
Don’t hold on to your St-Germain forever. Since it’s made without preservatives, a bottle should be finished within six months.
Looking for an easy and tasty cocktail? Next time you pour yourself a glass of dry white wine or Champagne, add a shot of St-Germain.
HOW YOU SHOULD DRINK ST-GERMAIN:
On the rocks
With sparkling water
With champagne
With white wine
The Greek Salad that was prepared by Michelle had the traditional flavors and was simplified with a bottled dressing. I am on a huge salad kick lately and after chopping all the vegetables it is nice to not have to whisk and emulsify a dressing. I also think feta cheese can make any salad more delicious by adding some saltiness and creaminess without over powering the other salad components.
For the side Tonya whipped up the most delicious rice I think I have ever had! This saffron rice was moist and a perfect accompaniment to the stew. There are also onions which add flavor on top of the saffron which I did not really notice. It does make for a nice color.
The main dish picked by Tonya was to celebrate Spring. We had lamb in Middle Eastern Lamb Stew. This was cooked in an Instapot which in a short time makes tender meat. I am debating purchasing an Instapot but I think the main advantage of it is quick cooking time and that is not my problem as I do most of my cooking on the weekends when I have plenty of time.
The stew gets its Middle Eastern flavors from these spices: cumin, coriander, turmeric and cinnamon. Cinnamon is always an interesting addition to a savory dish and a little goes a long way. There are chickpeas in the stew which add texture, protein and fiber.
I picked this dessert because it has berries and fresh whipped cream on top of a meringue. All of it is light yet decadent. OH. And chocolate ganache. Ganache is a sauce made with chocolate and cream. This pavlova does have alot of sugar but it is not heavy or fatty. The base is crisp on the outside and chewy on the inside kind of like a marshmellow. All the components can be made a day or so ahead of time and then put together immediately before serving.
Our intense, blind, Butterfingers Taste Test
Biscuit likes to remind us of his presence while we cook. He is allowed out when we are done eating.
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