Wednesday, December 12, 2007

Supper Club - Holiday Traditions. On Sunday the Supper Club got together for a casual celebration of holiday traditions in food and good company. And we shared all kinds of traditions from Hanukkah to Christmas to Japanese New Year's. Here's a look at our food offerings.

First up were a few bites:

Endives with Fresh Chevre and Rosemary Salt

Tom H. invented an appetizer and arranged a holiday colorful plate of Endives with Fresh Chevre and Rosemary Salt.

Dark bread with Chopped Liver spread

Isadora told of how she came of age as a homemaker with the blessing of her mother-in-law the first time she succeeded in making chopped liver spread which she served with matzo crackers and a dark, dense German bread which required 'sawing' to cut.


And just after the champagne ran out, Stephanie had made Bob's Glögg on his behalf since he wasn't able to make it. The Glögg did him proud.

Kinpira Gobo

Then we did a round of the mains and most of the sides for a simple sit down. I brought Kinpira Gobo, braised burdock and carrots which represented a Japanese New Year's dish. Root vegetables signify relationships, so it is served for harmonious and continuing good relationships during the year.


And roasted potatoes go well with most anything, especially -

Brisket of Beef (laden with Onions, Carrots and Potatoes)

Tom's brisket with carrots, parsnips and potatoes, and


Connie's Sauerbrauten which she marinated for days... yum!


Stephanie's prize winning (literally) latkes with sour cream and


applesauce also blended right in with these fabulous mains.

Asparagus with Mushrooms

Linda brought asparagus with mushroom sauce, using a recipe given her daughter by the Chef of the restaurant at the Silverado Resort in Napa. It was well-executed and a very nice blend which went well with the meat dishes and the other sides.

Shrimp Salad

Gillian, who is from Scotland, brought a typical celebratory Scottish dish, Shrimp Salad, explaining that the thrifty Scots stretch the salad by adding small steamed cauliflower florets which have a similar texture to the shrimp.

Corn Souffle

Janis brought in her perfectly piping hot and unfallen Corn Soufflé just as we were finishing our plates. It was beyond good, and when queried about the recipe Janis said that it is so simple, it is embarrassing.

Celebration Salad with Gorgonzola, Pears and Glazed pecans

The main plates were then whisked away while Karen prepared a Celebration Salad with Gorgonzola, Pears and Glazed pecans, which was layered with flavors, including a balsamic vinegar reduction syrup to top it off.

Indian Pudding & Ice Cream

We paused before going on to the dessert round, which we also enjoyed buffet style. Arthur researched an authentic Indian Pudding recipe with vanilla ice cream (necessity), which is close to the Durgin Park recipe. Apparently, in old days anything with cornmeal in it received the label "Indian", and this one is likely to have come by the name that way rather than actually having its origin with the Native Americans.

Pumpkin Pudding

Janis & Bill also brought the lightest most delicious pumpkin pudding,

Real whipped cream

and a luxurious cream whipped by hand.

Millionaire Shortbread

Gillian & Richie also brought another Scottish favorite, Millionaire's Shortbread, which was a dense and rich shortbread topped with two kinds of fudge and dipped in dark chocolate.. it was decadent! And thus ended another gastronomical adventure, and the last Supper Club for 2007.

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