Tag Archives: gourmet group

Gourmet Group 9/24/11 – Lemons!

 

Once a month our group gathers together (you can read more about that here) to make as much wonderful food as we can…and this month our theme was Lemons.  So that meant that all of our courses, from appetizer to dessert, had to make that delightful and tart citrus fruit the star of the show.   If you like, you can read about last month’s Gourmet Group theme here.

The theme of lemons was chosen by one of our hostesses, as a way to hang on to the last few moments of summer, and I have to say it really was one of our great dinners!

 

The Appetizer...Lemon thyme bruscetta with ricotta cheese and honey drizzle

 

What's Gourmet Group without libations? Parkside Fizz and Lemoncello with sparkling wine

 

Lemoncello shots for everyone!
One of our hostesses, adding the final touches of fresh rosemary

 

The Main Course...Chicken al Mattone (Chicken with a Brick)

 

Side Dish...Arugula and Mescaline salad with corn, tomato, blue cheese and lemon vinaigrette
Side Dish...Lemon Garlic Roasted Potatoes with fresh dill and chives
Yum! Our fantastic dinner.
Dessert! Lemon cake with basil infused syrup and fresh cream

Everything was so delicious that night…I really liked it all.  The appetizer was creamy and tart and crunchy, so great.  One of our group members makes her own Lemoncello, and it’ll knock you off your feet!  Between those shots and the Parkside Fizz mixed drinks, we were all ready to cheer for the lemon.  I’ve never been a great drink maker, so I’m always pretty grateful that we have a couple of members who really know how to put a good drink together.

The vinaigrette for the salad was beyond belief (and no oil!), I managed to use it on just about every course on my plate except dessert.  The potatoes turned out really nicely, they were my course, and soon I can post the recipe.  I never thought about combining lemon and potato, but man, once the fresh dill and chives hit the warm potatoes, I knew I would be making it again soon.

The chicken was so moist, and it was great to see it cooked under a brick!  A regular brick was wrapped in foil and laid on top of a butterflied chicken in a very hot oven.  It created such a wonderful moist roast, if you haven’t tried it I recommend doing some research and finding yourself a brick and some poultry!

And the dessert…it was so good.  Really.  No wheat was used in the cake batter, and the result was a light, almost angel food cake texture.  The basil infused sauce really made the whole thing, and it rounded out the light cake and cream so well.

Another great Gourmet Group, gang!  Next month I’m hosting…now I just need to think of a really great theme.

Anyone have any good ideas?

 

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