December Supper Club Recipes

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Supper Club December RecipesOur December Supper Club gathering was here before we knew it, and as usual, we enjoyed a meal fit for queens as our hostess with the mostess treated us to a holiday-themed feast.

Check out the recipes below, from our once-again successful girls’ dinner:

 

Paprika-Spiced Almonds
Almendras al Pimentón

Serves 4-6

Ingredients:

  • 1 1/2 tbsp. coarse sea salt
  • 1/2 tsp. smoked sweet Spanish paprika, or hot paprika to taste
  • 3 1/2 cups blanched almonds*
  • Extra virgin olive oil

Preparation:

  1. Put the sea salt and paprika in a mortar and grind with the pestle to a find powder, or use a mini spice blender (the amount is too small to process in a full-size food processor).
  2. Place the almonds on a baking sheet and toast in a preheated oven, 400 degrees F, for 8-10 minutes, stirring occasionally, until golden brown and giving off a toasted aroma. Watch carefully after 7 minutes because they burn quickly.  Immediately pour into a heatproof bowl.
  3. Drizzle over about 1 tablespoon of oil and stir to ensure all the nuts are lightly and evenly coated; add extra oil, if necessary.  Sprinkle with the salt and paprika mixture and stir again.  Transfer to a small bowl and serve at room temperature.

*Cook’s tips: It is best, and more economical, to buy unblanched almonds and blanch them as and when required, because they start to dry out as soon as the thin, brown skin is removed.  Put the unblanched almonds in a heatproof bowl.  Pour over boiling water and let stand for 1 minute.  Drain well, then pat dry and slip off the skins. 

From:  World Food, Spain:  The Food and the Lifestyle.

Festive Arugula Salad with Oranges, Pomegranate Seeds & Feta Cheese

Serves 10 – 12

Ingredients:

For citrus dressing:

  • 3/4 cup extra virgin olive oil
  • 1/4 cup fresh lemon juice
  • 2 tablespoons orange juice
  • 2 tablespoons red wine vinegar
  • 1 teaspoon sugar
  • 3/4 teaspoon coarse salt

For salad:

  • 5 oranges
  • 14 ounces arugula, trimmed (about 16 cups)
  • 3/4 cup pomegranate seeds or dried cranberries
  • 5 ounces fresh feta cheese, crumbled
  • 1/3 cup finely chopped red onion
  • ¼ cup pine nuts, toasted

Preparation:

For the dressing:

  1. Combine the olive oil, lemon juice, orange juice, vinegar, sugar and salt in a jar with a tight-fitting lid and seal tightly.  Shake to mix.

For the salad:

  1. Peel the oranges and remove the white pith.
  2. Cut the oranges into 1/4 to 1/2-inch rounds and cut each round into quarters.
  3. Combine the orange quarters, arugula, pomegranate seeds, cheese and onion in a bowl and mix well.
  4. Add the desired amount of dressing and toss to coat.  Sprinkle with the pine nuts before serving.

From:  Pomegranates & Prickly Pears, The Junior League of Phoenix Cookbook

 

Roasted Tomato Soup
Sopa de Tomates Asados

Serves 4-6

Ingredients:

  • 2 lb. large, juicy tomatoes, halved
  • 2 tbsp. butter
  • 1 tbsp. olive oil
  • 1 large onion, sliced
  • 2-3 tbsp. tomato paste, depending on the flavor of the tomatoes
  • 3 1/2 cups vegetable stock
  • 2 tbsp. amontillado sherry
  • 1/2 tsp. sugar
  • Salt and pepper

Preparation:

  1. Preheat the broiler to high.  Place the tomatoes, cut sides up, on a baking sheet and broil about 4 inches from the heat for 5 minutes, or until just starting to char on the edges.
  2. Meanwhile, melt the butter with the oil in a large pan or flameproof casserole over medium heat.  Add the onion and cook for 5 minutes, stirring occasionally.  Stir in the tomato paste and continue cooking about 2 minutes.
  3. Add the tomatoes, stock, sherry, sugar, and salt and pepper to taste to the pan and stir.  Bring to a boil, then reduce the heat to low and let simmer, covered, for about 20 minutes until the tomatoes are reduced to a pulp.
  4. Process the soup through a mouli* into a large bowl.  Return to the rinsed pan and reheat, uncovered, simmering 10 minutes, or until the desired consistency is achieved.
    *Cook’s tips: If you don’t possess a mouli, puree the soup in a food processor or blender then work through a fine strainer to achieve the smooth texture. 
  5. When serving chilled, swirl 1 tablespoon of sour cream in each bowl and sprinkle with parsley.

From:  World Food, Spain:  The Food and the Lifestyle.

 

Classic Coq au Vin

Serves 4-6

Ingredients:

  • 1 pound fresh button mushrooms
  • 1 head garlic, separated into cloves
  • 10 slices bacon, cut into 1/2-inch pieces
  • 1/4 cup flour
  • 2 chicken breasts
  • 2 teaspoons tomato paste
  • 2 chicken thighs
  • 3 cups full-bodied dry red wine, such as
  • 2 chicken legs
  • pinot noir or Cotes du Rhone
  • 2 chicken legs
  • 1 1/2 cups chicken stock
  • 1/2 teaspoon salt
  • 6 sprigs of fresh thyme, or 1 tsp dried
  • 1/4 teaspoon freshly ground pepper
  • thyme
  • 1 onion, finely chopped
  • 1 bay leaf
  • 20 small pearl onions
  • 2 tablespoons chopped fresh parsley
  • 1/2 cup minced shallots (2 large shallots)

Preparation:

  1. Cut the mushrooms into halves or quarters to match the size of the pearl onions.  Cook the bacon in a Dutch oven over high heat until the fat is rendered and the bacon is brown and crisp.  Remove the bacon with a slotted spoon to a paper town to drain, reserving the pan drippings.
  2. Preheat the oven to 350 degrees.  Sprinkle the chicken with the salt and pepper.  Brown the chicken on all sides in the reserved pan drippings over high heat.  Remove the chicken to a platter, reserving ¼ cup of the pan drippings; reduce the heat to medium-high.
  3. Cook the chopped onions, pearl onions, shallots and garlic cloves in the reserved pan drippings for 4 minutes or until the onions and shallots are tender, stirring frequently.  Stir in the mushrooms and cook for 5 minutes longer or until the mushrooms have released most of their moisture and have begun to brown, stirring frequently.  Stir in the flour and tomato paste.
  4. Cook for 1 minute, stirring constantly.  Add the wine and stock gradually, stirring constantly.  Add the bacon, chicken, thyme and bay leaf and mix well.  Bring to a boil, stirring occasionally.  Bake, covered, for 1 ½ hours or until the chicken is cooked through.
  5. Remove the chicken with a slotted spoon to a platter and cover loosely to keep warm, reserving the pan juices.  Skim the fat from the surface of the juices and cook over medium high heat for 15 to 20 minutes or until the sauce is slightly thickened and coats the back of a spoon, stirring frequently.  Discard the bay leaf and taste and adjust the seasonings.  Return the chicken to a Dutch oven and turn to coat.  Cook just until heated through, stirring occasionally, and sprinkle with the parsley.  Serve with hot cooked egg noodles and Braised Leeks.  You may prepare 1 to 2 days in advance and store, covered, in the refrigerator.  Reheat over low heat before serving.

From:  Pomegranates & Prickly Pears, The Junior League of Phoenix Cookbook

 

Braised Leeks

Serves 4

Ingredients:

  • 4 large leeks
  • 2 teaspoons chopped fresh thyme
  • 3 tablespoons butter
  • 1/4 teaspoon salt
  • 1/2 cup chicken stock
  • 1/8 teaspoon pepper

Preparation:

  1. Trim off most of the ends and the ends of the leeks using a sharp knife, leave in enough so that the leeks remain attached at the bottom, primarily reserving the white part.
  2. Cut each leek longwise into halves and then into quarters.  Rinse under cold running water to loose and remove any grit from between the leaves.
  3. Heat the butter in a heavy skillet or sauté pan over medium heat.  Cook the leeks in the butter for 5 minutes stirring occasionally.
  4. Stir in the stock and thyme and reduce the heat to medium low.  Braise, covered for 10 minutes or until tender, stirring occasionally.  Sprinkle with the salt and pepper.

From:  Pomegranates & Prickly Pears, The Junior League of Phoenix Cookbook

 

Vanilla Roasted Pears

Serves 4-6

Ingredients:

  • 1/4 cup sugar
  • 1/2 vanilla bean
  • 1 1/2 pounds slightly-under-ripe, fragrant, medium pears, peeled if desired, halved though the stem and cored (website suggests using Bosc)
  • 2 tablespoons lemon juice
  • 2 tablespoons water
  • 2 tablespoon unsalted butter

Preparation:

  1. Preheat oven to 375°F. Place the sugar in a small bowl. With a thin, sharp knife, split the vanilla bean lengthwise in half and scrape out the seeds. Stir the seeds into the sugar.
  2. Arrange the pears in a large baking dish, cut-side up. Drizzle the lemon juice evenly over the fruit, then sprinkle with the sugar. Nestle the vanilla pod among the fruit (I first slit my halves lengthwise into quarters). Pour the water into the dish. Dot each pear with some butter.
  3. Roast the pears 30 minutes brushing them occasionally with the pan juices. Turn the pears over and continue roasting, basting once or twice, until tender and caramelized, 25 to 30 minutes longer (if the pears are small, test for doneness after 35 or 40 minutes of cooking; a paring knife poked into the thickest part of one should meet with no resistance).
  4. Serve warm, spooned with the caramelized pear drippings from the pan over ice cream, dolloped with crème fraîche, on your morning oatmeal, over slices of gingerbread or so much more.

From: SmittenKitchen.com

 

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  1. Pingback: December Supper Club Recipes | Texas Farmers Daughter | ClubEvoo

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