Dear Gourmet Gatherers,
A new optional reading selection of food-related fiction is included in this session of Gourmet
Gatherings. Decide as a group if all or some would like to include a discussion of the reading
as part of your dinner." The books are available in paper back or at the library. Thank you to
Carlynn Miller-Gore for selecting the books.
The book titles are ...
The School of Essential Ingredients by Erica Bauermeister , follows the lives of eight students
who gather in Lillian's Restaurant every Monday night for cooking class. It soon becomes
clear, however, that each one seeks a recipe for something beyond the kitchen. Students
include Claire, a young mother struggling with the demands of her family; Antonia, an Italian
kitchen designer learning to adapt to life in America; and Tom, a widower mourning the loss
of his wife to breast cancer. Chef Lillian, a woman whose connection with food is both soulful
and exacting, helps them to create dishes whose flavor and techniques expand beyond the
restaurant and into the secret corners of her students' lives.
One by one the students are transformed by the aromas, flavors, and textures of Lillian's food,
including a white-on-white cake that prompts wistful reflections on the sweet fragility of love
and a peppery heirloom tomato sauce that seems to spark one romance but end another.
Brought together by the power of food and companionship, the lives of the characters mingle
and intertwine, united by the revealing nature of what can be created in the kitchen.
A Christmas Memory by Truman Capote First published in 1956; this much sought-after
autobiographical recollection of Truman Capote's rural Alabama boyhood has become a
modern-day classic. We are proud to be reprinting this warm and delicately illustrated edition
of A Christmas Memory—"a tiny gem of a holiday story" (School Library Journal, starred
review). Seven-year-old Buddy inaugurates the Christmas season by crying out to his cousin,
Miss Sook Falk: "It's fruitcake weather!" Thus begins an unforgettable portrait of an odd but
enduring friendship between two innocent souls—one young and one old—and the memories
they share of beloved holiday rituals.
A reminiscence of a Christmas shared by a seven-year-old boy and a sixtyish childlike
woman, with enormous love and friendship between them
Gourmet Gatherings Fall 2013
October
Mini Ruebens
Sauerkraut and Spareribs with Mashed Potatoes
German Red Cabbage
Apple Pie Slices
Menu and Recipes submitted by Janet Sell
November
Kreatopita (meat pie triangles)
Pasta e Fagioli
Cavolini di Bruxelles
Key Lime Pie with Ginger Snap Crust
Menu and Recipes submitted by Rob Gore
December
Hash brown Casserole
Blueberry Banana Pancakes
Mini Frittatas
Mixed Berry Salad
Menu and Recipes submitted by Lori Young
January
Toasted Ravioli
Greek Salad
Make your own pizza
Lemon Granita
Menu idea from Leane Schmiesing
Recipes from Lori French
October
German Dinner – submitted by Janet Sell
Mini Ruebens
1 (1 pound) loaf cocktail rye bread
1 cup thousand island dressing
1 ½ pounds deli slied corned beef
1 (16 ounce) jar sauerkraut, rinsed and well drained
1 pound sliced Swill cheese
1. Preheat the oven’s broiler.
2. Arrange cocktail rye slices on a baking sheet. Top each one with about 2 teaspoons of
thousand island salad dressing, then fold about ½ slice of corned beef to fit the bread
and lay over the dressing. Place small amount of sauerkraut over the meat, then top
with ¼ slice of the Swiss cheese, or a slice about as big as the bread.
3. Broil for 3 to 5 minutes, until cheese is melted. Serve warm.
Sauerkraut and Spareribs
3 ½ - 4 lbs of Country style spareribs.
2 Packages of sauerkraut available in the refrigerator section of the grocery store (you can
also use canned or bottle if you prefer).
Boil spareribs for 3 – 4 hours until tender. Add sauerkraut and heat.
You may also use a slow cooker and cook spareribs and sauerkraut for 6 – 8 hours.
Serve over mashed potatoes
You may combine multiple types of potatoes for extra flavor. I leave the skins on the baby red
potatoes and add butter and milk to make them creamy.
German Red Cabbage
1 large head red cabbage, shredded
1 large onion, diced
3 large apples, peeled and diced
3 heaping Tabsp. Bacon fat
1 ½ tsp salt
1 cup brown sugar
1 ¼ cup vinegar
2 cups water
2 – 3 bay leaves
4 whole allspice
4 – 5 cloves
12 peppercorns
Remove outer leaves from cabbage, wash head. Core cabbage, shred. Peel onion and apples,
dice and toss with cabbage. Add remaining ingredients to cabbage mixture. Simmer 1 ½
hours in a covered pan. Thicken slightly with 4 Tbsp cold water. It is excellent with brats. It
freezes well. 12 – 15 servings.
Apple pie slices
2 ½ C flour
2 Tbsp sugar
1 tsp salt
1 cup lard (half spry)
Mix like pie crust. Put 1 or 2 egg yolks into a measuring cup and add enough milk to make
2/3 C liquid. Add to crust.
Mix and roll out half of the dough to fit a jelly roll pan.
Add about 2 – 5 hands full of corn flakes crushed (so it covers the bottom crust)
Add 8 – 10 sliced apples (enough to fill the pan)
Mix 1 C sugar with 1 tsp cinnamon and sprinkle over the apples.
Roll out the other half of the crust and place on top of apples
Pinch the edges together. Beat 2 egg whites until stiff and spread over the top crust.
Bake 1 hour in 4000 oven.
Remove from the oven and pour over a powdered sugar glaze while it is still warm
November
submitted by Rob Gore
APPETIZER
Kreatopita (meat pie triangles)
2 Tbls oil
1-1/2 lbs ground beef or lamb
2 8oz tubes of crescent roll dough
1 onion - minced
2 cloves garlic - minced
1/4 C dry red wine
2 Tbls tomato paste
3/4 tspn oregano
1 tspn salt
1 tspn pepper
1/2 tspn cinnamon
1 lrg egg - lightly beaten
1/3 C Parmesan cheese
2 Tbls fresh parsley
1. Heat oil in heavy skillet. Lightly brown meat, breaking up with fork as it cooks. Transfer
meat from pan to bowl with slotted spoon. Discard all but 2 Tbls fat.
2. Sauté onion and garlic until soft. Add wine, tomato paste, oregano, salt, pepper, and
cinnamon. Stir to blend and cook for 3 minutes. Stir mixture into meat. Let cool 10 mins. Beat
in egg, cheese and parsley (lightly).
3. Dough: Spread out contents of two 8 oz tubes of crescent roll dough. Pinch perforated lines
together and with rolling pin lightly roll each piece of dough to fit into 9x13 pan. Spread
filling evenly over dough. Top with remaining dough. Beat 1 egg yolk w/1 Tbl cold water and
brush top of dough.
4. Bake at 375 for 15 mins. Turn oven down to 350 and bake another 15 minutes. cut into
triangles and serve.
MAIN DISH
Pasta e Fagioli
1 tablespoon extra-virgin olive oil, plus more for drizzling
5 ounces uncooked pancetta or bacon, chopped fine
1 large onion, chopped fine
2 celery ribs, chopped fine
1 carrot, chopped fine
6 medium garlic cloves, minced or pressed through garlic press
1 1/2 teaspoon dried oregano
1/4 teaspoon red pepper flakes
4 anchovy fillets, minced to paste (or 1 1/2 tablespoons of Asian Fish Sauce)
1 (28-ounce) can diced tomatoes with liquid
1 (14-ounce) can of diced tomatoes with liquid
1 piece Parmigiano Reggiano cheese rind, about 5 inches by 2 inches (you can get these from
Lunds or Byerlys at the deli - make sure it's just the rind.)
3 (15½-ounce) cans cannellini beans, drained and rinsed
4 cups homemade or low-sodium chicken broth (1 box)
3½ cups water
1 lb small pasta, such as ditalini or baby shells
1/2 cup chopped fresh parsley leaves
Salt and ground black pepper
2 ounces (1 cup) grated Parmesan cheese
The cheese rind is key to this recipe - do not omit.
1. Heat the oil in a large Dutch oven over medium-high heat until shimmering but not
smoking, about 2 minutes. Add the pancetta and cook, stirring occasionally, until it’s
beginning to brown, 3 to 5 minutes. Add the onion, celery and carrot; cook, stirring
occasionally, until the vegetables are softened, 5 to 7 minutes. Add the garlic, oregano, red
pepper flakes and anchovies (or fish sauce); cook, stirring constantly, until fragrant, about 1
minute. Add the tomatoes, scraping up any browned bits from bottom of the pan. Add the
cheese rind and beans; bring to a boil, then reduce the heat to low and simmer to blend the
flavors, 10 minutes.
2. Add chicken broth, water and 1 teaspoon salt; increase the heat to high and bring to a boil.
Add the pasta and cook until tender, about 8 minutes (refer to package instructions to better
estimate pasta cooking time).
3. Discard the cheese rind. Off the heat, stir in 3 tablespoons of the parsley; adjust the
seasoning with salt and pepper. Ladle the soup into individual bowls; drizzle each serving
with olive oil and sprinkle with a portion of the remaining parsley. Serve immediately with a
hearty, crusty bread, passing the grated parmesan separately.
SIDE
Cavolini di Bruxelles
1 1/2 pounds fresh Brussels sprouts
3 tablespoons extra virgin olive oil
4 plump garlic cloves, sliced
1/4 teaspoon red pepper flakes
1/4 teaspoon salt
Lemon Sauce
2 lemons
4 cloves garlic
2 medium onions, diced
1/2 teaspoon salt, or to taste
1/4 teaspoon crushed red pepper
2 tablespoons olive oil
1 1/2 cups water
1. Tear Brussels sprouts into individual leaves (core as necessary). Cook garlic in oil about 4
minutes. Add Brussels sprout leaves, sprinkle with seasonings and cover. Let cook and wilt 4-5
minutes, giving pan an occasional shake. Uncover, turn with tongs. Brussels sprouts should be
sizzling, but not browning. Lower heat if necessary. Cover again. Cook another 4-5 minutes.
2. If desired, serve Brussels sprouts atop lemon sauce (see below).
Can use the same process with cauliflower instead of Brussels sprouts, but use 1/2 teaspoon salt and cook 12-15 minutes in all.
Lemon Sauce
1. Peel the lemons. Remove and discard the white pith from the rind. Squeeze the lemons and
strain the juice.
2. In a small saucepan, bring the lemon rind and juice, garlic, onions, salt, red pepper, 1
tablespoon of the olive oil, and the water to a boil. Cover and boil gently for 20 minutes.
3. Uncover the sauce and boil on high for 15 minutes more, or until the liquid barely covers
the onions. Transfer to a blender (or use an immersion blender) and puree the mixture until
smooth, adding the remaining 1 tablespoon olive oil as you blend. Sprinkle with salt.
DESSERT
Key Lime Pie with Ginger Snap Crust
Ginger snap crust
1 1/4 cups ginger snaps ground into fine crumbs
2 tablespoons sugar
5 tablespoons unsalted butter, melted
Filling:
1 (14-ounce) can sweetened condensed milk
4 large egg yolks
1/2 cup plus 2 tablespoons fresh lime juice
2 Tbs lime zest
For topping:
3/4 cup chilled heavy cream
Make crust:
1. Preheat oven to 350°F. Stir together the ginger snap crumbs, sugar and butter in a bowl
with a fork until combined well, then press mixture evenly onto bottom and up side of a 9inch (4-cup) glass pie plate.
2. Bake crust in middle of oven 10 minutes and cool in pie plate on a rack. Leave oven on.
3. Make filling and bake pie (Note: You can use an electric hand mixer or stand mixer for this
part; otherwise you can hand whisk.) Whisk together condensed milk and yolks in a bowl
until combined well. Add lime juice and zest, then whisk until combined well (mixture will
thicken slightly).
4. Pour filling into crust and bake in middle of oven 15 minutes. Cool pie completely on rack
(filling will set as it cools), then chill, covered, at least 8 hours.
5. Make topping -- just before serving, beat cream in a chilled bowl with an electric mixer
until it just holds stiff peaks.
Serve pie topped with cream.
December
Brunch - submitted by Lori Young
Hash Brown Casserole:
1 24-ounce frozen hash browns
1 can cream of celery soup
1 can cream of potato soup
8 ounces sour cream
1 cup choppped onions
salt and pepper to taste
1/2 to 1 cup cheddar cheese.
Combine all ingredients except the cheese. Place in 9 x 13 casserole and top with grated
cheese. Bake at 350 degrees for an hour and a half. Cover for half the time.
Blueberry banana pancakes:
4 cups flour
1/2 cup sugar
2-1/2 T baking powder
2 tsp salt
4 eggs, (well beaten)
3 cups milk
1/2 cup melted butter
1-1/3 cups mashed banana's
2 tsp vanilla
4 cups fresh blueberries, can use frozen, just dry a little.
Mix flour, sugar, baking powder, and salt. Add eggs, milk, butter, banana's, and vanilla. Stir
until well blended and gently fold in blueberries. Spoon about 1/4 cup of batter onto greased
griddle.
Mini Frittata's
2 dozen eggs
splash of milk
Mix the milk and eggs. Grease two muffin tins.
Can add anything you want, suggestions:
Ham, sausage, bacon, turkey sausage, canadian bacon, your choice
red pepper, green peppers, orange peppers, onions, mushrooms,etc... your choice
Fill the muffin tins with meat and vegetables and cheddar cheese, about 1/4 full, fill each tin
3/4 full of egg mixture and bake at 350 for 20 to 30 minutes until cooked through.
Mixed Berry Salad:
4 T. Low fat yogurt(try key-lime or lemon)
juice of 1 lime(2T)
2 cups chopped canteloupe
8 strawberries
1/2 cup blueberries
1/2 cup raspberries
Whisk the yogurt, lime juice, and mint together, add in fruit.
this recipe can be changed with any fruit you want.
January
Recipes submitted by Lori French
Toasted Ravioli
2 dozen filled ravioli, thawed if frozen
2 eggs lightly beaten
1 cup Italian seasoned breadcrums
Parmesan cheese
Vegetable oil for frying
Marinara sauce for dipping
1. Cook ravioli in boiling salted water until they float to the top, remove from water and
drain.
2. Set aside to cool.
3. Pour vegetable oil in to a fry pan or fryer until it is 2 inches deep.
4. Heat vegetable oil to a temperature of 3750
5. Dip ravioli in lightly beaten egg and then cover with bread crumbs.
6. Fry in batches in hot oil until golden brown, about 5 minutes, drain.
7. Sprinkle hot ravioli with parmesan cheese.
8. Heat marinara sauce and st aside in serving bowl.
9. Serve ravioli with dipping sauce.
Make your own Pizza
Step 1 The dough. You can purchase Pillsbury ready made dough or you can make the
dough from scratch and roll out 8 small pizza crusts.
Makes:2 (14-inch) pizza crusts
Pizza Dough
3 1/2 to 4 cups bread flour, plus more for rolling
(Chef's Note: Using bread flour will give you a much crisper crust. If you can't find bread flour, you can substitute it
with all-purpose flour which will give you a chewier crust.)
1 teaspoon sugar
1 envelope instant dry yeast
2 teaspoons kosher salt
1 1/2 cups water, 110 degrees F
2 tablespoons olive oil, plus 2 teaspoons
Combine the bread flour, sugar, yeast and kosher salt in the bowl of a stand mixer and
combine. While the mixer is running, add the water and 2 tablespoons of the oil and beat
until the dough forms into a ball. If the dough is sticky, add additional flour, 1 tablespoon at a
time, until the dough comes together in a solid ball. If the dough is too dry, add additional
water, 1 tablespoon at a time. Scrape the dough onto a lightly floured surface and gently
knead into a smooth, firm ball.
Grease a large bowl with the remaining 2 teaspoons olive oil, add the dough, cover the bowl
with plastic wrap and put it in a warm area to let it double in size, about 1 hour. Turn the
dough out onto a lightly floured surface and divide it into 2 equal pieces or 8 equal pieces if
making individuals. Cover each with a clean kitchen towel or plastic wrap and let them rest
for 10 minutes.
Toss and pull your dough to the size and shape you prefer. Lightly coat with olive oil.
Step 2 The Sauce You can purchase the sauce or make your own. The following sauce may
be made a day ahead.
Homemade Pizza Sauce
4 Tablespoons olive oil
2 large garlic cloves, minced
2 28-ounce cans Plum Tomatoes
1 ½ Tablespoon kosher salt
½ teaspoon freshly ground pepper
2 teaspoons dried oregano
5 fresh basil leaves, whole
Heat the oil in a skillet over medium heat. Add the garlic and sauté for one minute until
fragrant and light golden. Add the tomatoes and salt and cook, stirring for one minute. Bring
the sauce to a boil, then reduce to a simmer and cook approximately a half an hour, stirring
occasionally until it becomes the thickness you prefer. Add the pepper. Stir in the oregano
and basil. Let the sauce cool before using. (Any leftover sauce may be frozen for future use.)
Step 3 Set out bowls of toppings for everyone to choose from. Here are some ideas:
Basics
Bowls of sauce with spoons for scooping
Mozzarella (shredded)
Cheddar cheese (shredded)
Gouda cheese (sliced or shredded)
Feta (crumbled)
Veggies
Mushrooms
Olives
Bell peppers
Fresh tomato slices
Onion
Fresh pineapple
Fresh basil leaves
Meat
Pepperoni
Cooked and crumbled sausage
Canadian bacon
Step 4. Bake your pizzas at 4250 for approximately 10 minutes or until cheese has melted.
Greek Salad
Dressing
6 Tablespoons olive oil
1 ½ Tablespoons fresh lemon juice
1 Tablespoon red wine vinegar
2 garlic cloves, minced
1 teaspoon dried oregano
Salad
1 large head of romaine lettuce
3 plum tomatoes seeded and coarsely chopped
1 english cucumber peeled and coarsely chopped
1 medium red onion sliced into thin rings and soaked in ice water for 10 minutes to make it
less sharp.
1small green bell pepper cut into thin rings
3/4 cup kalamata olives
¾ cup crumbled feta cheese
Whisk dressing ingredients together until blended.
Season to taste.
Drain onion from ice water and pat dry with paper towels.
Combine all salad ingredients, except the cheese, in large bowl.
Toss with dressing.
Sprinkle cheese over and serve.
Lemon Granita
Print Recipe
Ingredients



3 whole Lemons
1/2 cup Sugar
3 cups Cold Water
Preparation Instructions
Zest all three lemons, then add zest to a medium saucepan. Thoroughly juice lemons into the saucepan. Add sugar.
Stir and bring to a boil, then reduce heat to medium. Allow to simmer for 5 to 7 minutes, or until mixture forms a thin
syrup.
Turn off heat and pour in cold water, then pour into a freezer-safe container with a lid. Wait two hours, then remove
container from freezer and stir gently, being careful to loosen any of the mixture that has stuck to the sides. Put lid
back on, then return container to the freezer. Repeat an hour later, then another hour later. When you're finished,
the mixture should be totally frozen and broken up. Keep sealed tightly in the freezer until ready to serve.
Make with limes, lemons and limes, grape juice, strawberries, or any fruit you have on hand!