Supper Club: April 21, 2010

Appetizer: Crostini with Goat Cheese and Leek Confit. Leeks are part of the onion family so if you’re not a fan of onions, this is not the dish for you. Like other onions, when you cook them down, they become sweeter and I like how it goes well with the goat cheese.

Entree: Roasted Apples, Brie and Pecan Panini. This is a very fun panini, who would have thought raisin bread would work well with this dish. I was surprised that the roasted apples and bread didn’t overwhelm the panini with sweetness. Excellent choice if you’re looking for a different spin on your normal grilled cheese sandwich.

Side Dishes: Baked Sweet Potato Fries and Sauteed Green Beans with Onions and Bacon. Two very delicious side dishes. I’m such a huge fan of sweet potato fries and this is a very easy dish, all you have to do is throw them in the oven. Now, the fries won’t come out crispy but they are sill delicious, nonetheless. With the sauteed green beans, really, anything is better with bacon. I do have one suggestion: use regular pearl onions or even chopped onions next time. The cocktail onions, in my opinion, were too tart for me, it was like a burst of vinegar in your mouth whenever you bit into it.

Dessert: Annie’s Fruit Salsa with Cinnamon Chips. Love, love this fruit salsa. I made it once before and said that I would reduce the amount of sugar, which I did this time. And it tasted just as fabulous. You want to have the natural sweetness of the fruit come through. I only put in half of the sugar and only one tablespoon of the fruit preserves. The cinnamon chips can be eaten on its own. Great summer party dish.

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