This month's book club was hosted by the lovely Jamie McDaniel. She prepared a delightful meal of shrimp, crab cakes, bruschetta, benne wafers, and cucumber sandwiches. All going along with the theme of the book. She also made a delicious dessert with strawberries and rhubarb.
Regardless of some of the rumors, we all take book club very seriously and spend a better part of the time we have together discussing the book.
There was so much to discuss in South of Broad it took several rounds of drinks and two bottles of wine to get through it all.
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| FCM Book club Members Recipes from May's Book club Bruschetta 1/4 cup shredded Parmesan cheese
1/4 tspn salt
2 cloves minced garlic
1/3 cup chopped fresh basil
1 tbsp balsamic vinegar
1 tbsp. olive oil
1/4 tspn freshly ground black pepper
Jamie's notes: This is the recipe I followed, but I told you I don't measure things ever, so I know I added way more balsamic and olive oil, cause I love it, and I used sea salt.
Strawberry Rhubarb Fool
1 pint strawberries, sliced
2 tablespoons powdered sugar
4 tablespoons orange juice1/2 cup granulated sugar 1/2 teaspoon vanilla 1 cup heavy whipping cream 1 pound rhubarb, washed and sliced in 1/2 inch pieces, about 4 cups
Preparation:
In a saucepan over medium heat, combine rhubarb with orange juice and sugar. Bring to a simmer. Reduce heat to low and continue cooking, stirring occasionally, for about 5 minutes. Cover and continue cooking for 5 minutes longer, until the rhubarb mixture is very soft. Transfer to a bowl, cover, and chill thoroughly in the refrigerator.
Beat cream in an ice cold bowl until it begins to thicken. Beat in the confectioners' sugar and vanilla and continue to beat until soft peaks form. Layer some of the rhubarb mixture and some sliced strawberries, then a layer of whipped cream, repeating until the fruit and cream are used. This will make about 4 servings, depending on the size of your dessert dishes.
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Looks like a good time ladies!
ReplyDeleteWait, I was there... thanks for the good time ladies!