September 21, 2025

 Tonya hosted and started us off with a cocktail. It was refreshing and beautiful.

Angie's appetizer was a Caramelized Onion Dip from the Home for the Holidays by Baker by Nature book.

Sauté 3 pounds of onions in butter and olive oil with 1 tbs brown sugar, 1 1/2 tsp thyme leaves and cook until onions brown, about 15 minutes. Stir in 3 tbs water. Reduce heat and cook 45 minutes until onions are very brown and soft. 

Remove 1/4 cup onions and set aside.

Stir 1 tbs apple cider vinegar and 1/2 tsp coarse mustard into remaining onions. 

In a bowl of stand mixer, combine 8 oz cream cheese, 8 oz sour cream, 1/2 cup mayo and dashes of Worcestershire sauce, tabasco, garlic and onion powders, salt and pepper. Beat until well combined. Add caramelized onions and mix again. Chill 30 minutes to 4 hours.  Top with remaining 1/4 cup onions and serve with mixed vegetables and toasts.

Mary prepared an herb potato salad. I make this version when I do not want to cut up a bunch a vegetables since this is potatoes, herbs and onion or shallots.

Tonya picked a fast version of an all day recipe in this cassolette. Make sure you follow the directions about the topping or it will not crisp up.  It was so good and hearty and makes great left overs.

For dessert Angelica brought classic creme brulee and torched the sugars table side.  The crispy topping, creamy custard and berries were a fabulous ending.