Our Gourmet Club, established in 1995 decided we should re-visit some of the dinners we prepared from the past. Here are some of our favorites.
The Appetizers
Prepared by Marlene, with help from the Pickell girls, the first was an Onion Tart, originally created November of 2004, at our "Tribute To Julia Child" Dinner
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| Onion Tart |
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| Onion Tart |
Next was Lemon-Herb Goat Cheese from "An Evening In Provence"-May of 1999
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| Lemon-Herb Goat Cheese | | | |
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Last were Greek Stuffed Mushrooms from our "Greek Dinner" Feb 1999
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| Greek Stuffed Mushrooms |
The wines served were.......
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| Ascension 2012 Torrontes Salta- Argentina |
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| Rutherford Ranch Merlot 2012 |
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The Entree
Prepared by Betty Ann and Mike was from "Foods That Warm Up The Winter" Feb 2003
Braised Lamb Shank with Orange Gremolata
Garlic Mashed Potatoes
Roasted Winter Vegetables
Wine served was a Chateau Lescalle 2009 Bordeaux Superieur~France
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| Chateau Lescalle 2009 Bordeaux Superieur~France |
The Dessert
The dessert, chosen and prepared by Carrie and Phil, was Baked Pears on Sugared Puff Pastry with Caramel Sauce originally prepared at our "Italian Gourmet Dinner" May of 1997
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| Baked Pears on Sugared Puff Pastry with Caramel Sauce | | |
The dessert wine served was a NJ wine. A Hopewell Valley 2007 Dolce
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| Hopewell Valley 2007 Dolce |
