The thing I love most about this project is that it allows me to share not only the printed recipe cards, but the baked product as well. Most of the recipes make way too much food for Ryan and I to eat on our own and it has been fun to share them with our families, friends and my poetry group. This weekend, The Found Recipe Box made its first appearance at a dinner party. But this wasn’t just any dinner party; it has a history that was the perfect fit for a recipe from the box.
A few years ago, a couple of women took a cooking class. Afterward, they thought it would be a fun idea to have a dinner party where friends would gather to share their recipes and teach each other how to make each one. One of the women volunteered her house as the gathering place and then each guest was asked to bring ingredients for an appetizer, salad, main course, beverage, or dessert along with a copy of the recipe to share with the other guests. I have added many fabulous recipes to my own collection from these dinner parties and this weekend was no exception.
The evening began with appetizers of cheese, crackers and the most unique and delicious version of guacamole I think I’ve ever tasted. It was called Avocado, Blue Cheese & Bacon dip. In addition to the ingredients in the name it also includes sour cream, lemon juice, Tabasco, garlic, Worcestershire sauce and cumin. It was hard to stop dipping chips in the bowl. The main meal consisted of Caesar salad, Irish Soda Bread and Bruschetta Chicken. It was the perfect combination of flavors and everything was absolutely delicious.
I contributed dessert and I choose the recipe for Fluffy Chocolate Sponge Cake from the box. After the challenges presented by the Burnt Sugar Cake last week, it was nice to have an easy recipe to make. The card didn’t suggest a frosting, but I chose to use the Whipped Cream/Cream Cheese frosting and topped it with chocolate shavings. It was the perfect compliment to the light, spongy chocolate cake. Everyone seemed to enjoy it and I even saved a piece for Ryan (who quickly gobbled it down as Murphy stood by his side drooling, waiting for his chance to taste the latest creation).
The recipe for the frosting made more than was needed to cover the cake so there was quite a bit leftover. But I found a great use for it – a dip for strawberries! It would be a great fruit dip for a summer picnic and I think it would taste great with just about any type of fruit.
It was a great evening of catching up with friends who, coincidentally, not only share a love of cooking but also horses. I got to live vicariously through their many tales of horse adventures and we even discussed getting together for a trail ride this summer. To be followed, of course, by a collaborative dinner party.
A few years ago, a couple of women took a cooking class. Afterward, they thought it would be a fun idea to have a dinner party where friends would gather to share their recipes and teach each other how to make each one. One of the women volunteered her house as the gathering place and then each guest was asked to bring ingredients for an appetizer, salad, main course, beverage, or dessert along with a copy of the recipe to share with the other guests. I have added many fabulous recipes to my own collection from these dinner parties and this weekend was no exception.
The evening began with appetizers of cheese, crackers and the most unique and delicious version of guacamole I think I’ve ever tasted. It was called Avocado, Blue Cheese & Bacon dip. In addition to the ingredients in the name it also includes sour cream, lemon juice, Tabasco, garlic, Worcestershire sauce and cumin. It was hard to stop dipping chips in the bowl. The main meal consisted of Caesar salad, Irish Soda Bread and Bruschetta Chicken. It was the perfect combination of flavors and everything was absolutely delicious.
I contributed dessert and I choose the recipe for Fluffy Chocolate Sponge Cake from the box. After the challenges presented by the Burnt Sugar Cake last week, it was nice to have an easy recipe to make. The card didn’t suggest a frosting, but I chose to use the Whipped Cream/Cream Cheese frosting and topped it with chocolate shavings. It was the perfect compliment to the light, spongy chocolate cake. Everyone seemed to enjoy it and I even saved a piece for Ryan (who quickly gobbled it down as Murphy stood by his side drooling, waiting for his chance to taste the latest creation).
The recipe for the frosting made more than was needed to cover the cake so there was quite a bit leftover. But I found a great use for it – a dip for strawberries! It would be a great fruit dip for a summer picnic and I think it would taste great with just about any type of fruit.
It was a great evening of catching up with friends who, coincidentally, not only share a love of cooking but also horses. I got to live vicariously through their many tales of horse adventures and we even discussed getting together for a trail ride this summer. To be followed, of course, by a collaborative dinner party.
okay, like Murphy, I'M DROOLING!!!!!!!!! YUM. :-)
ReplyDeletethanks a lot you are doing a nice job
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