Gourmet hosts: The lamb for this weeks menu will be on reserve at Casey's Foods, Friday November 18th.

Classic Menu From The Past

This menu from the past is inspired by a photograph. I was sorting through some old photos to put together a montage frame I'm working on and I spotted a photograph of one of my favorite cakes from gourmet club. Who takes pictures of cakes anyway? I remember this cake because when the idea for it was presented in one of our planning sessions, my first reaction was that it was too difficult to reproduce without some pastry training. Again, I was proven wrong when everyone was able to create this wonderful cake with the recipe the committee included.

So we are including the entire menu from January 1999, including the photograph and recipe for the Decadent Fudge Cake.

January 1999 Menu

Apple-Butternut Squash Soup

Pork Tournedos with Blackberry Gastrique and Mango Salsa

Buttered New Potatoes

Wax Beans with Parsley Oil

Decadent Fudge Cake

Apple-Butternut Squash Soup

Serves 10
4 C. Chicken Broth

3 Butternut Squash

3 McIntosh Apples
5 T unsalted butter, melted
1/2 C. chopped leek, white part only

1 t. grated orange zest
Pinch of ground cinnamon
Salt & Pepper
2 whole leeks, trimmed, cleaned and sliced

Preheat oven to 450°F.

Cut 2 butternut squash in half and scoop out the seeds. Core and quarter the apples. Generously brush the butternut squash with 4 tablespoons of the melted butter. Fill the center of each squash with the apples, place them in a roasting pan, cover with foil, and roast 35 to 40 minutes, or until tender when pricked with a fork. Scoop out the pulp from the skin, discarding the rind. Pass the squash pulp and apples through a food mill or puree in food processor or a blender. Transfer to a large bowl, add 2 cups of the chicken stock, and set aside.

Peel, seed, and cut into chunks the remaining one butternut squash. In a stockpot combine the squash, 1 1/2 teaspoons of butter, chopped leek, orange zest, cinnamon, and the remaining 2 cups of stock. Bring to a boil, then reduce the heat and simmer over medium-low heat for 30 to 35 minutes, until the squash is tender. Puree the mixture in a food processor until smooth.

In a large stockpot combine the two purees and season to taste with salt and pepper. Reheat or keep warm over low heat. Add a bit of water if the soup is too thick. Soup can be made a day ahead to this point and refrigerated.

When you are ready to serve the soup, place the remaining butter in a skillet. Add the sliced leeks and sauté over medium heat until softened, 5 to 6 minutes. Garnish each serving with some of the sautéed leeks.

Pork Tournedos With Blackberry Gastrique and Mango Salsa

For Salsa
1 firm ripe mango, pitted, peeled, and cut into 1/2 inch dice

3 T. finely chopped red onion
1/2 t. freshly grated lime zest
2 T. fresh lime juice
3 T fresh mint leaves, chopped

For Gastrique
1 C. Red wine vinegar
4 T seedless blackberry preserves (Dickenson's)

1/2 t salt
8- 1 1/2 inch thick center-cut boneless pork loin chops (about 10 oz. Or 5 lb. whole roast cut-up.)
freshly ground black pepper
3 T unsalted butter

Make Salsa
In a bowl stir together salsa ingredients with salt to tast and let stand, covered, at room temperature. Salsa may be made 2 hours ahead and kept at room temperature, covered.

Make Gastrique
In a small saucepan simmer vinegar until reduced to about 3 or 4 tablespoons, about 10 minutes. Whisk in preserves and salt, whisking until smooth, and keep warm, covered.

Season pork with pepper and salt. In a 12-inch heavy skillet melt butter over moderately high heat until foam subsides and sauté pork until golden, about 4 minutes on each side. Cook pork, covered, over moderate heat until just cooked through, about 5 minutes more.
Divide gastrique amount 8 eight plates in small puddle on plate and top with pork and top pork with the salsa. Serves 8.

Buttered New Potatoes

2 Ibs. Small new potatoes (about 1 1/2 inches in diameter)

2 T unsalted butter

Prepare at home just prior to arriving at host's home. Reheat in microwave and serve.

In a saucepan combine potatoes and water to cover by 1 inch and bring water to a boil. Simmer potatoes 10 minutes, or until tender, and drain well. Return potatoes to pan and toss with butter and salt and pepper to taste. Serve potatoes warm. Can reheat in the microwave covered, about 2 1/2 minutes. Serves 8.

Wax Beans with Parsley Oil

3 T Olive oil
2 T unsalted butter
1/3 C. packed fresh parsley leaves, washed well, spun dry

1 1/2 lbs. Yellow wax beans, trimmed.

Bring above ingredients and prepare at Host's home.
In a small skillet heat oil and butter until hot and butter is melted and transfer to a blender. Add parsley and blend mixture until smooth, scraping down side of blender occasionally. Return mixture to skillet.
Cook beans in a large saucepan of boiling salted water until crisp and tender, about 3 minutes. Drain beans well and return to pan. Add parsley oil, tossing to coat. Season beans with salt and pepper and serve warm. Serves 8.

Decadent Fudge Cake

1 C. Butter or margarine, softened

1 1/2 C. sugar
4 eggs
1/2 t. baking soda

1 cup buttermilk
2 1/2 C. all-purpose flour
1 C. semisweet chocolate mini-morsels
2 (4 oz.) bars sweet baking chocolate, melted and cooled. (Baker's)

1/3 C chocolate syrup
2 t. vanilla extract

For Chocolate icing
1/2 C. semi-sweet chocolate mini-morsels

1 - 6 oz. box white chocolate, chopped
2 T. plus 2 teaspoons shortening, divided

Chocolate and white chocolate leaves (optional)

Cream butter in a large mixing bowl; gradually add sugar, beating well at medium speed of an electric mixer. Add eggs, one at a time, beating after each addition.

Dissolve soda in buttermilk, stirring well. Add to creamed mixture alternately with flour, beginning and ending with flour. Add 1 cup mini­-morsels, melted chocolate, chocolate syrup, and vanilla, stirring just until blended. (Do not overbeat.)

Spoon batter into a heavily greased and floured 10-inch (12 cup) Bundt Pan spreading evenly. Bake at 300 F for 1 hour and 25 to 35 minutes or until cake springs back when touched. Invert cake immediately onto a serving plate, and let cool completely. It will take about 1 to 2 hours to cool completely before icing.

For Icing:
Combine 6 ounces chopped white chocolate and 2 tablespoons shortening in small bowl and microwave for 45-60 seconds. Drizzle melted white chocolate mixture over cooled cake. Melt remaining 1/2 cup mini-morsels and 2 teaspoons shortening in microwave 45-60 seconds, stir once until smooth. Remove from heat, and let cool; drizzle over white chocolate. If desired, garnish with chocolate and white chocolate leaves.

Chocolate leaves for garnish can be found pre-made at Jewel or you can make your own following the recipe below. Yield: one 10-inch cake. Serves 10-12.

Chocolate Leaves
4 oz. Semi-sweet dark chocolate 1 - 6 oz box white chocolate 30-40 lemon or rose leaves (we used rose leaf discards from floral)

Melt chocolate separately in a small bowl in the microwave for 45-60 seconds. Coat leaves on one side with a pastry brush. Set on cookie sheet covered with wax paper and cool completely in refrigerator. Remove leaves. Can be prepared a day ahead and kept in airtight container in the refrigerator or freezer.
Use as garnish for each piece or place around cake.

November Menu

Campus Green Gourmet Club
November 2005
Menu

Spinach and Blue Cheese Salad with Sliced Apples and Spiced Caramelized Pecans
~
Roasted Rack of Lamb with Date Ginger Puree
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Crusty French Bread
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Vegetables with Rosemary
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Red Potatoes Roasted with Onions, Thyme & Sherry Vinegar
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Triple Chocolate Ice Cream Pie
~

Trial Meal for November

The executive committee of the Campus Green Gourmet Club met Saturday October 22 to trial the meal for the November club dinner.

We tested the meal starting with the salad course, a spinach and blue cheese salad with sliced apples and spiced caramelized pecans.

The entrée consisted of roasted rack of lamb with date-ginger puree, vegetables with rosemary and red potatoes roasted with onions, thyme & sherry vinegar.


Desert was a triple chocolate ice cream pie.

The wine featured with the meal was a Robert Mondavi Cabernet Sauvignon which worked very well with the lamb and roasted vegetables.


After reviewing the meal the committee decided this dinner was near perfect as conceived and needed almost no changes before the November dinner. This seldom occurs during a trial meal as something almost always needs tweaking before the meal menu is sent to the hosts. We hope everyone enjoys this hearty November meal.

Gourmet Club Kickoff 2005

Saturday October 1st provided a warm autumn, evening to kickoff this year’s Gourmet Club in Campus Green. The Gourmet club is one of the oldest organizations in Campus Green with menus dating back to the early 1980’s. Every autumn we meet to socialize, greet our new members and enjoy the company of old friends. This is the only meeting of the year where the entire membership meets as a group; it’s the kickoff of our new season.

This year, twenty four couples have joined Gourmet Club, the largest group in recent history. Gourmet or Dinner Clubs are becoming popular again in many areas of the country, in fact Cooking Light Magazine has devoted a section of the website to organizing and launching such clubs.

This year the kickoff was held at the Price’s residence. Back by popular demand, Alan Mirikani returned to offer his evening of wine tasting and wine trivia. Alan has been in the field of hospitality over 30 years. He studied and apprenticed as a hotel and restaurant merchant in Germany and Sweden. He served as wine steward at the Hyatt Regency Chicago and the Ritz Carlton Hotel. He has owned and operated his own catering business, and managed such restaurants as Truffles, Morton’s of Chicago and a chain of over 50 restaurants in four states. This years topic was Sparkling wines, the group tasted examples of four excellent sparking wines and learned why they are called sparkling wines instead of champagne. In addition to tasting sparkling wines and the members own food, the group sampled hors d’oeuvres created for us by Naperville area restaurants, Heaven on Seven, Hugo’s Frog Bar, Café Buonaro, 10 West and Branmor’s.

The four sparkling wines featured included;

Domaine Ste. Michelle Luxe 1999, Luxe is a very delicate Blanc de Blancs sparkling wine crafted in the time-honored méthode champenoise tradition. As in Champagne, only free run juice is used which results in extremely delicate flavors. The 1999 vintage, juice was fermented in French oak after inoculation and aged for 12 months to build layers of flavor and creaminess. The second fermentation in the bottle lasted 20 weeks and then the wine was aged for 3.5 years for added complexity.






Domaine Ste. Michelle Cuvee Brut Nicely balanced, Brut is not too dry and not too sweet. This crisp and jazzy wine delivers delicate apple and citrus characteristics with a fresh, light toastiness.







Chandon Blanc de Noirs is characteristically a delicate salmon color. Dark cherry, currant and strawberry dominate both aroma and flavor with hints of cassis and blackberry. These red fruit flavors build in the mid-palate and finish with a soft, lingering, creamy texture.









Chandon Riche pairs particularly well with rich and spicy foods and fruit based desserts. Winemaker Tom Tiburzi and Chef Chris Manning explain that this sweeter style wine coats the palate and balances the heat of spicy foods, complementing dishes featuring chilies, cilantro, lemon grass, or green curry. This wine works equally well with rich foods like patй and foie gras, or desserts like fresh fruit tarts. For a refreshing apéritif, pour ice-cold Chandon Extra-Dry Riche into a chilled flute.

These quotes were provided by the vintner’s own literature. As you might suspect there was no consensus on the best sparkling wine in this group but everyone had one or two favorites. All of these wines were very affordable with the possible exception of Luxe which retails in the $20-30 dollar range.

The Gourmet club is always interested in new members, even if our current roster fills up we always have room for substitute diners, substituting is a great way to tryout the club without making a commitment. For more information, contact a board member.

Sophia & Mike Gabriel………416-6320
Deb & Dave Gorski…………..369-8389
Pam & Ken Price……………..983-5376
Sue & Jim Retterer……………961-5694


Some frequently asked questions about Gourmet.

Q. What is the Gourmet Club?
A. Gourmet is a group of your neighbors that get together for social dinners four times each year.

Q. What if I’m not a gourmet cook?
A. If you can read a recipe and follow directions, you should have few problems as all the recipes are tested by the planning committee the month before the dinner.

Q. What if I do have problems?
A. We will give you some phone numbers, to our planning committee, they have pre-tested all recipes and can help answer your questions.

Q. How large are these dinners?
A. Dinners consist of four couples, the host couple and three guest couples.

Q. Will I have to cook all day to get ready to host?
A. Not at all, as host you will be given the menu plan a week in advance, the host couple will prepare the entrée and assign the other dishes to the guest couples.

Q. Will I dine with the same couples each time?
A. No, the schedule is arranged so the groups are different each time. In fact you will not meet everyone in a single year. We do host a kickoff party in September to allow everyone to meet.

Q. Do I have to pay for all this food?
A. The way we share costs is, at the conclusion of each meal the host polls each couple for the cost of their ingredients adds them up divides by four giving credit to each couple for money already spent.

Q. How often does the group meet?
A. Gourmet Club dines together four times per year, November, January, March and May. Meals are generally scheduled the third Saturday of the month. In addition we meet in early autumn for out kick-off event.



Here's a favorite recipe:

ROAST STUFFED PORK LOIN WITH GRAVY
8 servings

5 tablespoons butter, room temperature
1 ¼ cups chopped onion
1 ½ cups fresh white breadcrumbs*
9 tablespoons chopped fresh herbs (such as parsley, thyme, chives, marjoram, and rosemary)

1 4-pound center cut boneless pork loin roast, trimmed and butterflied

2 tablespoons all purpose flour
3 cups canned low-salt chicken broth

Preheat oven to 375° . Melt 3 tablespoons butter in heavy, large skillet over medium heat. Add onion and sauté until tender and beginning to brown, about 5 minutes. Mix in breadcrumbs and 6 tablespoons fresh herbs. Season stuffing to taste with salt and pepper set aside.

Line work surface with large piece of plastic wrap. Arrange butterflied pork on plastic and open like a book. Top with another large sheet of plastic. Using mallet or rolling pin, pound pork until about ½ inch thick, 10 inches wide, and 13 to 14 inches long. Discard top plastic sheet.

Sprinkle pork with salt and pepper. Spread breadcrumb stuffing evenly over pork. Starting at one long side and suing the plastic sheet as aid, tightly roll up pork. Discard plastic sheet. Tie pork with string at 2-inch intervals to hold shape. Sprinkle pork with salt and pepper. Place in skillet (not non-stick) and sear for a couple minutes on at least two sides . Use the skillet to prepare the gravy. Now, remove the meat from the skillet and place on a rack in large roasting pan in the oven uncovered. Roast stuffed pork until thermometer inserted into thickest part registers 160º, about 1 hour and 15 minutes. Transfer pork to platter; tent with foil to keep warm. (Do not clean roasting pan).

While the roast is cooking in the oven, prepare the gravy using the skillet used for searing the meat. Set skillet over medium heat. Melt 2 tablespoons butter and add 2 tablespoons of flour and remaining 3 tablespoons of herbs and whisk over medium heat for about 3 minutes. Then slowly whisk in 3 cups (2 small cans) of chicken broth and bring mixture to a boil, scraping up any browned bits. Boil gravy until thickened to sauce consistency, stirring constantly, about 4 minutes. Season gravy to taste with salt and pepper. Cut pork crosswise into ½-inch thick slices. Pass gravy.

*Use 2 to 4 day old bread. Peppridge Farm sandwich bread works well. Gingerly pull it apart with a fork, being careful not to crush bread. Do not pack down to measure. Use at once.