Medovik #SundayFunday

Thin layers of cake sweetened with honey and drenched in a sour cream frosting, this traditional Russian cake is labor-intensive and delicious.  It is best made a day before you serve it.

The Sunday Funday Bloggers are sharing Cake recipes today......

And Just Like That, It's Time for the Halloween Week Menu

Is it just me or does time seem to pass so quickly anymore?  It feels like it was only yesterday that I was lounging around in the pool and now I'm getting ready for the Holidays!!!  

Remembering Egypt with a Casual Gathering and the Weekly Menu

 It has been 4 months since our trip to Egypt and Scuba Diving in the Red Sea.  Sunday afternoon the gang is coming over to share memories and have some laughs.  It is always a good time when we are together with our "Dive Family".

Celebrating New Years Eve on the 6th Day of Christmas

Another year is in the books.  It was a very tough year for so very many of us.  I, for one, am very happy to celebrate the end of this year and I pray that the New Year is better for all of us.

Monster Brains and Witches Brew #FoodnFlix

These fun recipes that I am sharing today are just like the movie by which they were inspired.... The Addams Family.

They are creepy, kooky, mysterious, spooky and altogether ooky.  And oh so much fun!!  Just like the film.

Delight your little ghosts and goblins by serving up Monster Brains and Witches Brew with dinner this Halloween.  They are spectacularly scary and ghoulishly good!!

Muffuletta Salad #MardiGrasRecipes

This salad takes all of the ingredients you love from the Muffaletta sandwich and puts it into a bowl.

Join the Festive Foodies as we celebrate Mardi Gras......

Scenes from a Baptism and the Weekly Menu

Marissa's Baptism was truly amazing and special.  The ceremony was conducted by our Deacon who baptized Marissa as well as 3 infants.  Our friend, Catherine Nutter, did an amazing job of playing and singing this song that has very special meaning for Marissa.

Please join me as I share photos of the ceremony and the celebration that followed.......

Baked Apple Pancake #AppleWeek

This post is sponsored in conjunction with AppleWeek . I received product samples from sponsor companies to aid in the creation of the AppleWeek recipes. All opinions are mine alone.

Tender, delicious apples covered in a crepe like batter and baked to a puffy, golden perfection.  This is the perfect start to a crisp fall weekend.

Welcome to Day 4 of Apple Week.  We are sharing tons of amazing apple recipes and some awesome giveaways all week long.......

Mexican Beer Chili #NationalBeerDay

Tender pieces of pork in a slightly spiced broth made with a rich, dark Mexican beer is sure to be a crowd pleaser at your next tailgate party.

It is National Beer Lover's Day.....Bottoms Up.......

Seafood Mini Quiches ala Sid #FishFridayFoodies

These delectable little quiches are the perfect bite to take on your next picnic.  Chock full of crab and shrimp in a cheesy custard  and baked to a golden brown, they are sure to impress.

Join us today as the Fish Friday Foodies share Picnic Fare........

Menu for Christmas Week

Happy Friday everyone.  One short weekend and Christmas is upon us.  I haven't even finished my Christmas shopping yet!  So that is the second order of business today.  The first order of business is to make up and deliver a late Christmas Basket to a person who was late calling the food pantry.

Our choir party last night was a huge success.  The chicken marsala is always a popular dish.  I had made a ton and what didn't get eaten was taken home by guests.  It is going back on the menu for Christmas day.

Tomorrow will be spent finishing up anything left to do before the big day.  We will go to Mass at 4 pm.

Frank's brother and his wife are hosting Christmas Eve.  We will be singing at Midnight Mass.

Christmas Day dinner will be here.  I will be serving buffet style as I am not sure how many people will be showing up for the celebration.

When I went to the calendar to write this post I was absolutely thrilled to see that on Tuesday Frank had scheduled "sleep" for the entire day.  Sounds good to me.  Our Little Miss will be home enjoying time with Mama who has the week off from work.

Wednesday we are hosting a dinner party for our friends, Fr. Rooney, Sr. Maryann and Mary Agnes, who is my right hand at the food pantry.

No choir practice on Thursday so we have a free day.  I think maybe a date night.  There are several movies out that I want to see right now.

Friday we are hosting a Cocktail Party for our surrounding neighbors, some of whom have not yet met the others. I will be serving substantial appetizers.

So here is my Weekly menu including Christmas Day.  I hope that your week is filled with merriment and love.......

Saturday
Dinner out after Mass

Sunday-Christmas Eve
Dinner at Dan and Rebecca's

Monday-Christmas Day
Field Greens with Dijon Dressing
Apple and Fennel Slaw
Bourbon Glazed Ham
Chicken Marsala
Ginger Garlic Shrimp
Mashed Potatoes
Broccoli Gratin
Steamed Green Beans
Buttered Corn
Trifle

Tuesday
Leftovers

Wednesday-Dinner with friends
Barszcz Wolyinski
Cucumber Salad with Dill
Hungarian Pancakes
Fresh Kielbasa
Kapusta
Steamed Broccoli and Cauliflower
Chocolate Swirl Cheesecake

Thursday
Out for dinner and a movie

Friday-Cocktail Party
Charcuterie Platter
Asst. Breads and Rolls
Sweet and Sour Meatballs
Smoked Salmon Mousse
Chicken Strudel
Fresh Veggie Platter with Dill Dip
Fresh Fruit Platter
Asst. Desserts

Pork Wellington #CooktheBooks

Our novel for this session of Cook the Books was chosen by Debra of Eliots Eat's.  It is the story of a slave from Ancient Rome who is coveted by many masters because of his skill in the kitchen.

I listened to Feast of Sorrow by Crystal King on Audiobooks, narrated by Simon Vance.

It was my favorite novel assigned in our CTB to date.  I LOVED this historical fiction account of Thrasius, a slave who is acquired, at great cost, by gourmand, Marcus Gavius Apicius.

Apicius is very wealthy and obsessed with serving as culinary advisor to Caesar.  He purchases Thrasius believing that he is the best of the best and will get him this coveted position.  Thrasius, is an amazing cook and creates for Apicius the reputation of giving the best, most lavish parties in all of Rome.

Since Apicius own Thrasius all of Thrasius' talents then belong to Apicius who receives all the credit for every dish Thrasius makes.  Apicius loves to cook as well and has huge dreams and goals.  Apicius creates the first cookbook, starts the first culinary school and becomes a legacy in the Roman culinary world.

Thrasius, previously owned by a cruel taskmaster who didn't hesitate to beat him and use him for his sexual deviancy, wants very badly to impress and please Apicius.  The very first meal he serves him is Ham in Pastry.  You can learn more about this selection and how to join in this event by going to Debra's Announcement Post.

In my mind's eye, when I heard this dish spoken of, I saw Pork Wellington.  That is the dish that I decided to make, inspired by this novel.

I found this recipe for Pork Wellington by Alton Brown. It is pork tenderloin stuffed with dried apples, wrapped first in prosciutto and then in puff pastry. I served it at my first dinner party of the Christmas season.  

It was delicious and I'm sure Apicius would have allowed me to live one more day.......

I doubled this recipe, making two Wellingtons,  as we were having 6 for dinner.  This gave me plenty and allowed for leftovers.  I thought the best tip from Alton was cutting the tenderloin in half and then turning one so they lay tail to end on each side, so that they cook evenly.  Other than that I made the recipe exactly as written.

I am also linking this post to Foodies Read.  Stop by and see what the others are reading this month.

Pork Wellington

courtesy of Alton Brown

1 egg

1 T. water

1 oz. dried apple rings or chips

1 whole pork tenderloin

4 1/2 oz. prosciutto, thinly sliced

salt and pepper, to taste

1 t. fresh thyme leaves

1 sheet frozen puff pastry, thawed per package directions

1 T. whole grain mustard

Whisk together the egg and water.  Set aside.

Pulse the apple in a food processor, until they are the size of medium dice.

Trim the tenderloin of any extra fat and all silverskin.  Cut in half, lengthwise, then turn one of the halves so the tenderloin is laying tail to head, making them the same size on each end.

Place the prosciutto onto a piece of parchment paper a little longer than the tenderloin.  Top with a second piece of parchment and, using a rolling pin, roll over the parchment so the prosciutto adheres together.  Remove the top piece of parchment. Season the prosciutto with salt, pepper and thyme.

Place the tenderloin onto the prosciutto.  Place the diced apple in between both halves and press together.  Using the parchment paper on which the prosciutto lies, wrap the prosciutto around the pork tenderloin so that it is completely enclosed.  

Roll out the pastry to an approx. 12x14".  Spread the mustard down the center of the pastry. Lay the tenderloin on top of the mustard and fold the pastry up over the tenderloin, using the egg wash to seal the edges.  Place onto a silicone or parchment lined baking sheet, seam side down.  Pinch the edges shut, using the egg wash to seal.  Brush the entire package with the remaining egg wash.

Bake in a preheated 400* oven for about half an hour, until an internal temperature reading is at least 140* and the pastry is golden brown.

Let rest on a wire rack for 10 minutes before slicing and serving.  Print Recipe

Santa Claus Came to Town......

Santa Claus comes to visit us each year.  We gather all of the Dubrul Clan together during December so that we can spend time during the holidays.  Our parents had 6 children all of whom had children of our own.  We have grown quite large as you might imagine.

My brother, Larry, is the eldest.  He and his two sons, Scott and Chad,  live in California.  His grandchildren, Quinn, Jack and Molly were with us in our hearts.  We hope, one year to have them all here in person for our Santa party.

Next born was my brother, Gary.  He had two daughters, Stephanie and Denise.  Each of whom gave him a grandchild.

This is Gary's grandson, Gavin.  He belongs to Denise.

This is Sterling.  She belongs to Gary's daughter, Stephanie.

The third son is my brother, Dick.  He had 2 sons, Kevin and Jim. He and his wife also adopted their nephew and niece, Jack and Jennifer, when they were young and lost their Mom.  Jack recently married Maranda, who has 3 fine sons, unfortunately they were unable to join us today.

But we had Dylan, the eldest of my parent's great grandchildren, being a good sport about having his photo taken with Santa.

And our Abby-Girl who is becoming our Abby-Woman before our very eyes. 

She and Dylan belong to my niece, Jen.

Kevin's daughter, Breanna, is growing up fast as well.

Breanna's brother, Devin, was able to work up a smile for Santa even though he wasn't feeling very well for the party.

Jim's son, Carter, completes the family photos of Dick and Jackie's grand-kids.

My brother, Dan, was next in line.  Dan had 4 children.  His eldest, Dan Jr. is in heaven with his Dad. His second son, Doug, was able to attend the party.  His daughter, Amanda, is living in Texas and his son, David, was not able to attend.

This is Dan's granddaughter, MacKenzie, she belongs to my nephew, Doug.  She makes my heart sing each time I see her.

I am next in line in my family.  The second daughter of my parents.  The first child, a girl, born before my brother Larnzy, died shortly after birth.  I gave my parents Amy and Chuck.  Then I married Frank and gave them Anthony and Nicole.  Then we gave them Marina from Russia, Dian from Denmark, Tingting from China, Zoey from Denmark and Max from Germany.  I have been blessed with two grandchildren.  My Little Miss Melody whose Mama is Tingting and Jordan whose Daddy is Dian.  Jordan lives in Denmark.  Chuck is in Virginia.  Amy had another obligation today. Anthony and Nicole both had to work but........

My little Angel Face was here in all her glory.

The baby of the family, Dawn, has three boys, Jim, Jake and Ryan.  Jim has blessed her with 2 granddaughters.   Teaghyn was unable to spend the day with us and we missed her terribly.

Aurora wasn't sure about getting on Santa's lap but she was sure interested in the package he had for her.

It was a wonderful party.  It always is and it is always my favorite party of the Christmas season.  There is nothing I love more than a house full of kids.  It is what Christmas is all about and I am grateful that all of my nieces, nephews and children find time in their busy schedules to give me this day with their children.

They are all getting so big so fast. 

 I hope they never outgrow the magic of the Christmas spirit and that I am always blessed enough to spend one day with all of them each year.

Thank you Santa and Mrs. Claus.  May God bless and keep you.

The Shark; An Audible Book Review and an Early Weekly Menu

This is the first of a new series, The Forgotten Files, by Mary Burton.  It is a police drama mystery series dealing with long past unsolved cases.

In this first novel, Riley Tatum, a Virginia State Trooper, finds herself eerily caught up in a murder that is somehow related to her past.

As a teenager, Riley, had fled a dysfunctional home and found herself vulnerable and on the streets of New Orleans. She awakes, drugged, on a bus in Virginia and is saved by a couple who have put their sordid past behind them and now spend their lives saving young girls who are looking for a safe haven.

Many of these girls find themselves drug addicted and forced into prostitution.  Riley, realizing that there but by the grace of God, is where she would have been, works with the couple, Duke and Maria, to save as many of these lost souls as possible.

Now, someone is killing these girls and leaving playing cards in their pockets.....the same as Riley had found in her pocket when she awoke in that bus station.

It is a disturbing story as it strikes on such truth and sadness in this world where, unfortunately, young girls find themselves in situations where they don't see a way out.  Society is quick to write off these victims as the criminals, instead of recognizing that they are just trying to survive in a cold, cruel world.

I have ordered up the next novel in the series.

I am posting my Weekly Menu today because I don't know that I will get an opportunity to spend time with it over the weekend.  Our weekend is pretty full already and it isn't even here yet.

Tomorrow, we are helping Lily move from her dorm into an apartment.  She and her Mom, Jen, will be spending the night at our house before heading back north where Lil will enjoy her winter break and the holidays with her family.  The whole family will be back down after the New Year and that is when we will have our Christmas celebration with them.

Saturday, we have a very special guest coming for lunch.  Santa will be popping in to see all the greats.  There are 14 great grandkids in this family and 10 of them will be coming to the party.   We will miss our Quinn, Jack and Molly who live in California and our little Teaghyn Lou who is not going to be attending.

Sunday we are having our family Christmas Dinner.  Chuck won't be home this year as he is heading to Amsterdam right after Christmas.  Anthony's gal, Jamie, is  unable to attend and Tingting isn't sure if she can make it both Saturday and Sunday as it's a crazy time of year for her too and she has things that she needs to finish up for the holidays as well.  Keeping our fingers crossed that she gets her errands done in time to join us for a short while.  

Monday, Kurt and Kim are coming over for dinner.  Wednesday is the Christmas Basket Distribution for the Food Pantry.  Thursday, we are hosting the Choir Christmas Party.  

Then we are at the weekend and will have Friday and Saturday to run any last minute errands and finish up any shopping before the Christ child arrives.

I'm feeling a little overwhelmed.  The Weekly Menu not only helps us to eat each day, it helps me, during this busy time, to retain some semblance of control.  Planning and writing it down, calms me and quiets my mind.

I will be posting each day and sharing recipes and photos.  I hope you find some down time for yourself to stop by and say hello.

Saturday-Santa Party

Baked Pasta

Salad Bar

Asst. Bread and Rolls

Birthday Cake for Jesus (Provided by Steph)

Christmas Cookies

Sunday- Family Dinner

Mom Klik's Mushroom Soup

White Bean Salad

Orecchiette with Butternut Squash

Roast Pork Loin

Roasted Root Vegetables

Pineapple Upside Down Bundt Cake

Monday-Friends for Dinner

Mushroom Soup (I will make extra on Sunday)

Tossed Salad (with ingredients bought for salad bar)

Pan Seared Filet Mignon 

Garlic Mashed Potatoes

Steamed Broccoli

Christmas Cookies

Toddler Tuesday

Leftover Pasta

Wednesday

Dinner out after Basket Distribution

Thursday-Choir Pot Luck

Cocktails, Beer and Wine-Frank

Chicken Marsala-Wendy

Everything else-Everyone else

Friday

Who knows.....I'm tired......

You Make Me Blush Champagne Cocktail #CranberryWeek #MadeinFrance

I thought I would serve a cocktail on this Friday, the last day of  Cranberry Week.  I don't know how your week has been but I can really use a cocktail to kick off what I hope will be a relaxing weekend.

The cocktail starts out with this gorgeous, ruby red simple syrup made from fresh cranberries and cranberry juice cocktail.  Not only is it perfect for this drink but it would be absolutely beautiful drizzled on a dessert plate or over ice cream.

You can use any sparkling wine that you like with this cocktail.  I had a bottle of French Champagne from Jacques Bardelot that I received during our #MadeinFrance event.  That event was a wine and cheese party and this cocktail was also served up with a cheese platter as guests arrived for dinner one evening.

I would like to make a toast right now to Caroline of Caroline's Cooking who hosted this week long event.  It is a lot of work making an event successful and she pulled it off without a hitch.  Cheers Caroline!

You Make Me Blush Cocktail

adapted from Cuisine at Home, issue #60

1 1/2 c. fresh cranberries

1 c. cranberry juice cocktail

1 c. sugar

1 orange, zested and juiced

1 bottle Champagne or Sparkling Wine

Dip the rim of 6 champagne flutes into the orange juice and then into sugar, set aside.  

Place the remaining orange juice and the cranberries into a food processor and pulse until coarsely chopped.  Transfer to a sauce pan with the sugar and orange zest.  Bring to a simmer over medium heat and let cook for 10-15 minutes, until syrupy.  Strain and allow to cool to room temperature.

When ready to serve pour 1-2 T. of syrup into the prepared champagne flutes.  Top with Champagne and serve.  Print Recipe

See all the other recipes being shared for today's final Cranberry Week post - we hope you've enjoyed following along and will try some of the many cranberry creations!

• Cranberry Bliss Bars (Starbucks Copycat) from Family Around The Table
• Cranberry Clementine Gin from Culinary Adventures with Camilla
• Cranberry Clusters by The Freshman Cook
• Cranberry Cream Cheese Bars from Sew You Think You Can Cook
• Cranberry-Pistachio Dark Chocolate Bark from Books n' Cooks
• Panettone from Caroline's Cooking
• You Make Me Blush Cocktail by A Day in the Life on the Farm
• Warm Cranberry Punch from Everyday Eileen

The Last Week of July!! How is that possible?? Oh Well, here is the Weekly Menu

Wow this month has flown by in the blink of an eye.  We have been having a blast, entertaining and being entertained.  It has been a lot of fun and this week is going to be another whirlwind.

Last night, our niece, Stephanie, and her husband, Tom, hosted another family party.  It was a great gathering.  All the siblings, most of the kids and most of the grand-kids were there.  It is the last time we will all be together before Larry heads back next Saturday and Mary heads back on August 2nd.

Today, Nicole and Pierre are working a craft show for their Petoskey and Pine products.  We are going to go take a walk around and check out their competition. Tonight, Frank and I, Larry and Mary, and Dick and Jackie, are going out to dinner.  Tomorrow is Larry and Mary's 51st Wedding Anniversary so we will celebrate this evening.

Sunday, Mary's sister, Susie and her husband, Tony, are coming to stay for a day or two.  Our sister in law, Rebecca, will be joining us for dinner as well.

Monday we are meeting Nicole, Pierre and Anthony for an early lunch before they go to work. Between being in the restaurant business and the soap business, they were not available for either of the family gatherings.  We are meeting Mary's cousin, Michelle, and her husband, Jerry, for dinner in the evening.

Monday would have been my Pop's 101st birthday and my brother, Dan's, 64th birthday.  My brother, Dan's longtime partner and mother of his two youngest children, passed away on Thursday morning. I find comfort in knowing that they are together again.  They loved each other very much.

Tuesday we have our Angel Face so Grampy will make her spaghetti. This seems to be our weekly routine.

Wednesday is clear thus far.  Thursday night we are going to Roz and Ron's for dinner.  Friday night we are going to dinner with our friends, the Greens and the Lents' at a new restaurant that has opened in the area.  One of Rob's friends is the chef and we will be celebrating John's birthday and retirement both of which occur on Friday.

So, as you can see, there are not many meals at home but I will share what we will be enjoying on those few days.

Saturday
Out for dinner

Sunday
Rum Glazed Pork Tenderloins
Baked Russet and Sweet Potatoes
Corn on the Cob
Summer Squash with Lemon and Basil
Dessert by Rebecca

Monday
Out for dinner

Tuesday
Spaghetti with Meat Sauce

Wednesday
Casimer Rice

Thursday
Dinner at Roz and Ron's

Friday
Dinner out

Yes, It is Monday and I'm just now sharing the Weekly Menu

This being late sharing the weekly menu seems to be coming a habit for me.  It has been a pretty active summer here so I have to grab the time I have to plan and post.

Saturday was spent visiting with family and friends from out of town.  We hung out at the pool and we had the Grilled Chicken Breasts with Strawberry Butter that had been slated for Thursday but never was made.

Yesterday was a huge gathering of family to welcome Larry and Mary home and to visit with Dian and his family before they head back to Denmark on Saturday.

Today we are just recuperating from the party yesterday.  We may do a little shopping at some of the local stores that we have in the area.  Dinner is going to be leftovers from yesterday.  Mary's friends, Jodi and Kathy, head back to California this afternoon.

Tomorrow we are going into the little town of Lexington and then going to our friend's, the Greens.  I am bringing dinner for us.  It is so nice of Rob and Linda to let us invade their beautiful home on the shores of Lake Huron.  They, Frank, Melody, me, Dian , Helena, Jordan and Mary will be hanging out in town sightseeing and shopping.  Larry, Dawn, Dick and Jackie are taking the Harley's and going to visit my cousin, Louie, while we are doing the tourist thing and then meeting us at the Green's for dinner.

Wednesday we are going to a large outlet mall to hang out during the day. There is a large lego village that I think Melody and Jordan will enjoy.  Thursday we are going to Music in the Park, in Algonac on the waterfront.  I think we will stop at a sub shop on the way and have a picnic dinner.  Friday is Dian's last night and he is taking us all out for a farewell dinner.

So here is the late (again) Weekly Menu....

Saturday
Grilled Chicken with Strawberry Butter
Pesto Primavera
Grilled Peas and Carrots

Sunday-Family Party
Sloppy Joes
Coney Dogs
Potluck dishes from guests

Monday
Leftovers from party

Tuesday-Dinner at the Greens
Mango Gazpacho with Shrimp
Hawaiian Chicken Salad on Baguettes
Pineapple Salsa
Avocado/Cantaloupe Salad

Wednesday
Fajita Burgers
Chips and Guacamole

Thursday
Store bought Subs for Music in the Park

Friday
Out to dinner

Here's What's Happening on the Farm

Followers of this blog know that Frank and I have been blessed with many foreign exchange students that have become an integral part of our family.  You mostly hear about our Chinese daughter, Tingting, because she lives here with us in the USA and has blessed us with our granddaughter, Melody.

But Tingting wasn't our first exchange student.  In fact, she was the third and was introduced to our family by the second, our Danish son, Dian.  Dian returned to Denmark after his year with us but has kept in touch.  In fact, our fourth exchange student was his sister, Zoey. While Zoey was with us, Dian and their mom, Cindy, came for her graduation ceremony and stayed for a visit.

Dian has grown into a fine young man and met a very nice girl.  They gave us a grandson, Jordan, 10 months ago and had been sending us photos and updates regularly.  You can imagine how jump out of our skin excited we were when he asked if he could bring his family home for a visit.

They arrived 10 days ago and life has been a whirlwind around here.  We have been having so much fun.  Helena is a doll....I don't think Dian could have chosen a better person with whom to spend his life and start a family.  We have gone to Eastern Market, Belle Isle, the Detroit Zoo, the Mariner Titanic Museum, Frankenmuth, the Algonac Pickeral Festival, and the local parks. In between, Dian, Helena and Jordan went to Niagara Falls for a couple of days.

We have spent time catching up and getting to know each other.  Dian has bonded with our Angel Face and, after one full week, Jordan now allows Grammy and Grampy to hold and cuddle him.  We have been entertaining and we have been spending time relaxing poolside, catching our breaths from the constant activity.

We have had a lot of fun and a lot of excitement but the most exciting moment is this one that I am sharing for you from Youtube.

It was such a touching moment and we are so overwhelmed that Dian chose to share this moment with us.  We are thrilled to welcome Helena to the family and are keeping our fingers crossed that Dian's dream of finding a job here upon completion of University comes to fruition.  

Dian and Helena left last night to stay at John and Kirsten's for the remainder of their stay in the USA as Larry and Mary are arriving for the month. Some of Mary's dear friends are also going to be here from CA for a few days and we are looking forward to spending time with all of them.  Big party here on Sunday so stay tuned to hear all about it.  Dian can't wait to introduce his family to Larry and Mary with whom we spent time in California while he was here the first visit.

Shrimp Martini #FoodieExtravaganza

Welcome to this month's edition of Foodie Extravaganza.  Our host for this month is Caroline of Caroline's Cooking.  Caroline went over to The Nibble and discovered that June 15th is World Gin Day.  Who knew there was even such a thing?  I certainly didn't and if you are in the same shoes as I.......not to worry.....we are sharing some great recipes containing gin with you today so that on the 15th you can celebrate with ease.  You will find links to all the recipes at the bottom of this post.

I thought this was such a fun theme.  We are not gin drinkers around here, preferring vodka, but I was game to pick up a bottle and give it a try.  My brother will be here soon from CA and he is a gin drinker so I know that it won't go to waste.

I found this great website for Gin and Vodka out of the UK.  This site answers any questions you might have regarding these liquors and offers a great selection of recipes including one for Gin Infused Prawns with Martini Aioli.  

I thought this recipe sounded like so much fun that I took the idea and ran with it, making it my own. I cut down on the measurements, deleted some items, added some items and served it up, Martini Style.  

I loved the presentation and it was met with delight when our friends, Kim and Kurt, joined us for dinner.  I served this as a first course while we enjoyed cocktails....sorry no gin....we had a vodka tasting along with this wonderful appetizer.

I hope you try this easy and fun dish and I hope you share it with good friends and good cheer.  Then your evening will be as pleasant as ours.  Cheers.

Shrimp Martinis for Four

adapted from the Gin and Vodka website

1/4 c. dry vermouth

2 T. gin

3 grinds of black peppercorns

3 grinds of sea salt crystals

15 large shrimp, peeled and deveined

1/3 c. avocado mayonnaise

1/4 t. garlic paste

zest and juice of 1/8th of a lemon

salt and pepper to taste

1/4 t. dijon mustard

2 drops of hot sauce

1/2 t. gin

2 large olives and 1 pimiento, minced

1 t. finely chopped parsley

1 c. mixed baby greens

Place vermouth, gin, ground peppercorns and sea salt into a medium pan with a tight fitting lid. Bring to a boil, stir in the shrimp, cover and steam for 1 minute.  Stir and cook for another 30 seconds. Remove from heat and allow the shrimp to finish cooking off heat in the hot liquid.  When liquid has cooled transfer contents of the pan to a bowl and refrigerate until ready to serve giving enough time for the shrimp to be well chilled.

Whisk together the avocado mayo, garlic, lemon juice, lemon zest, salt, pepper, gin, mustard, hot sauce, olives and parsley in a small bowl.  Cover and refrigerate until ready to serve, allowing flavors to meld.

When ready to serve, fill 4 martini glasses with the baby greens.  Hang 5 shrimp around the rim of each glass and divide the mayo among the 4 glasses placing a dollop in the center of the greens. Serve immediately.  Print Recipe

See all the other gin-spiration for today's Foodie Extravaganza:

• Bulago Gin Breeze from Food Lust People Love
• Gin-Steamed Bratwurst with Kraut Slaw from Palatable Pastime
• Grapefruit Salty Dog with Fizz from Hardly A Goddess
• Jamuntini from Sneha's Recipes
• Raspberry Collins Cocktail from Caroline's Cooking
• Shrimp Martini from A Day in the Life on the Farm

Posting day for #FoodieExtravaganza is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook page Foodie Extravaganza. We would love to have you! If you're a spectator looking for delicious tid-bits check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out HERE.

Soup Swap; The Book, The Party, The Recipe, The Review #SoupSwapParty

I was fortunate enough to be invited by the authors of The Book Club Cookbook , Judy Gelman and Vicki Levy-Krupp, to partake in a Soup Swap Blogging Party.

Soup Swap Blog Party

Twenty two bloggers were sent the cookbook, Soup Swap, written by Kathy Gunst.  In return, we were requested to choose a recipe to make, review the cookbook and the recipe and blog our personal, honest opinion of the book and the recipe during the week of September 11-20.  I did not receive any monetary compensation for this review or post.  I did however receive some nifty gifts from Chef's Choice and Zeroll.  Neither of these companies requested a review of their product, however I am happy to share my thoughts with you.

Chef's Choice sent me the Pronto Pro knife sharpener.  Frank is the knife sharpener in the family so I turned this over to him and he set to work sharpening every knife that he could find in the house that needed sharpening.  He said it was easy to use and "fool proof", even I could do it.....he's a funny guy.

Zeroll sent me a ladle and a slotted serving spoon both of which were used in the creation and serving of this recipe and will be used many more times in the future.  I wish to thank both companies for their generosity.

On to the cookbook.....

I got this cookbook in the mail around 2 pm.  I sat right down and read the Introduction where Kathy tells of her love of soup and how it developed into a near obsession during a particularly rough New England winter when she was stuck in her house for months.  Kathy then goes on to say how she and a neighbor decided to host once monthly soup swaps which resulted in not only many good meals and lots of laughs but also to many wonderful and lasting friendships.

I then read the first chapter "The Basics of Hosting a Soup Swap".  By 5 pm, I had chosen a date and invited 3 other couples to join me for a soup swap of our own.

I had set up a buffet table prior to my guests arriving.  I placed a salad at one end, followed by room for all 4 pots of soup and ending with some dinner rolls.  I bought some cute little chalkboards so that each guest could write out the name of their soup and also take the chalkboard home with them as a little remembrance.  I found bowls to match the chalkboards so it was all color coordinated.

We had a lovely selection and all of the soups were tremendously good.  My offering was in the orange section,  Escarole and White Bean Soup, that I made from one of the recipes in the Soup Swap Cookbook.  I wanted a recipe that was quick and easy and would reheat well if made ahead because, as host, I was also providing drinks, salad, dinner rolls and dessert.

I found exactly what I was looking for with this Escarole and White Bean Soup.  You can get a glimpse of how lovely this book is with photos of many of the soups.  Each one more delicious looking than the last. I made a few, very slight adaptations to the recipe and let me tell you....it was mmm, mmm, good!!!

Start off by cooking up your leeks, onions, garlic and thyme seasoned with salt and pepper.

Puree a cup of the beans with a cup of vegetable stock and add it to the pot.

Add in the escarole and the remaining beans allowing the escarole to wilt a bit.

Add the remaining stock and parmesan rind and allow to simmer for 15 minutes.

I placed mine right into the crockpot and left it on low for about an hour before my guests arrived.

Once the guests arrived and we started eating, I forgot to take photos of the soups in individual bowls. They were all lovely and we had a great variety.  Everyone thought the idea of a soup swap was wonderful and while we won't have it monthly, perhaps quarterly would work since there are 4 couples.

I want to thank Chronicle Books for providing the cookbook,  Kathy Gunst for writing this book and the ladies from The Book Club Cookbook for inviting me to partake in this party.

Escarole and White Bean Soup

adapted from Soup Swap by Kathy Gunst

1 lg head escarole

1 lg leek 

1 vidalia onion

5 garlic cloves, minced

1 T. olive oil

2 sprigs fresh thyme

salt and pepper to taste

1 (48 oz) jar Great Northern Beans, drained and rinsed

8 c. vegetable stock

1 parmesan cheese rind, optional

grated parmesan cheese, optional

Remove the core from the escarole, rinse and dry using a salad spinner or pat dry with paper towels. Finely chop half of the head and roughly chop the other half, set aside.

Trim the leek, removing the root end and dark green leaves.  Cut the leek in half lengthwise and rinse well under cold water.  Cut thinly into half moons.  Peel and thinly slice the onion and mince the garlic cloves.

Heat the oil in the bottom of a large soup pot or dutch oven.  Add the leeks, onions, garlic and thyme sprigs.  Season with salt and pepper and let cook until translucent and tender, about 5-10 minutes, stirring often.

Place 1 cup of the beans and 1 cup of the stock into a blender or food processor.  Puree until smooth. Add to the pot with the onions.  Cook and stir for a few minutes.  Add all of the escarole and the remaining beans.  Cook and stir until escarole wilts.  Add remaining stock and cheese rind, if using. Bring to a boil, reduce heat and simmer for about 15 minutes.  Remove thyme sprigs and cheese rind. Serve with parmesan cheese for sprinkling.  Print Recipe