Shoestring Gourmet: Midsummer Chill |
Although June’s Shoestring Gourmet took place in our newly restored home the week we moved back in after our recent flood, all assembled thought that the stacks of moving boxes and art-free walls added to the ambience we were trying to create, “Last Dinner on the Titanic.” Our menu for the evening combined dishes from all three classes of service on that Night To Remember back in the spring of 1912.
Our hors d’oeuvre course started with Esther Shaw’s celery sticks filled with caviar and cream cheese, accompanied by baguettes from Chuck and Joice Braden. As we noshed, we sampled wines that went with each course. Host Ursula Gore offered delicate poached salmon with buttery mousseline sauce and sliced cucumber. Ursula’s creation went with her seafood dip served with Melba toast and crackers. Nedra and Glenn Case prepared salad: tender asparagus spears with a champagne-based vinaigrette.
We enjoyed two entrées for the evening. Pat Hull and Bernie Lumbert prepared sauté of chicken Lyonnaise with green peas, pearl onions and mushrooms. Our second was a combination of several talents: Ursula’s roast lamb with chopped mint-leaf sauce, Nedra & Glenn’s creamed carrots with nutmeg, and Esther’s parsleyed buttered boiled new potatoes (Just try to say that one fast!).
Our dessert courses began with Syd Golston’s punch Romaine, which was originally to be served sorbet style, with finely crushed ice. Since the blender had already gone down with the ship, Syd served it on the rocks. Our grand finish was Chuck and Joice’s Waldorf pudding, which featured nuts, apple and raisins in a custardy base.
We’re still deciding on the theme for July. We meet on Saturday, July 14; Pat Hull is gathering suggestions. In midsummer we often try cold dishes, but the kitchen floor is open for your ideas. Call Pat at 602-863-4855 to offer suggestions and coordinate the dishes.