To celebrate the premiere of the new season of Downton Abbey (yes, I know, the season started a few weeks ago but we have this thing called the DVR), we thought it would be fun to have a British-themed Supper Club that the residents and staff of Downton Abbey would enjoy.
Appetizer: Cheese Plate and Welsh Rarebit. Kim went with an “upstairs-downstairs” theme for the cheeses. The “upstairs” enjoyed a variety cheese plate of: Stilton blue, vintage english white cheddar, huntsman and Cottswold while the “downstairs” snacked on welsh rarebit. Who can really go wrong with cheese? I thoroughly enjoyed the cheese plate and the welsh rarebit was a perfect comfort food for a cold January Sunday.
Entree: Roast Beef with Roasted Vegetables. This was my first adventure in making a roast beef and overall, it was good. The roasted vegetables were delicious and flavorful. The roast beef wasn’t too bad, it was a little dry due to my overcooking of it. Even though it was overcooked, there was some nice flavor to it as well. I will try this recipe again but I will make sure to not cook it as long. It was not the recipe’s fault, just the cook’s.
Side dishes: Wilted Spinach and Mashed Potatoes. Some simple side dishes to go along with the roast beef.
Dessert: Sticky Toffee Pudding. A classic English dessert that tasted divine. The cake was moist and the sauce just soaked in and enhanced the experience.
Mrs. Patmore would have been proud of this menu.
Apparently the last time I posted a Supper Club entry was February 2012. That was a while ago. Oh well, new year, new start! What better way to kick off the new Supper Club year than with a birthday celebration? It’s Katie’s birthday and how do we celebrate? Quiche and cupcakes, of course!
Entree: Italian Tomato Tart. A wonderful, light dinner entree that just perfectly satisfied your tastebuds. The main ingredient for the crust was cooked white rice, weird, right? But it worked well. It carried the flavor of the basil pesto well. The prosciutto brought a nice saltiness to the dish and the hints of goat cheese made your palate interested for more. I would definitely recommend this dish.
Side Dish: Pear-Almond Salad. One thing I enjoy about winter is that it is pear season and I am a huge fan of them in salads. Just throw some pears in a spinach salad, add some crunch, a balsamic vinaigrette and voila, a simple yet tasty salad.
Dessert: Really, this is the real reason why we celebrate, we get to have fancy cupcakes! This time I decided to give The Cup a try. I got the Confetti, Red Velvet, Raspberry Beret, German Chocolate, Salted Caramel Crunch and the Island Dream. I was very impressed with all of them. I have been getting Jilly’s cupcakes for a while now and they are excellent cupcakes. After having tonight’s selection, I feel like the Cup’s cupcakes are more my speed due to the fact that they do not pile the icing sky-high. If you are into falling into a sugar coma, go with Jilly’s, if you are looking for less icing, pop on over to the Cup. Both are great and you can’t go wrong with either.
Entree: Chicken with Citrus Sauce. This is a delicious meal and fairly simple. The only thing is that it does take a while for you to make the sauce. I do enjoy the citrus flavor, it’s very refreshing and flavorful. My suggestion would omit adding the sections of fruit to the dish afterwards, it made it a bit too tart for my taste.
Side Dish: Spinach Gratin. A word of warning: this makes A LOT. I have never had spinach gratin before and for the first time, it wasn’t too bad. I ended up picking off the cheese but you know I’m not one for eating a lot of baked cheese.
Dessert: Homemade Oatmeal Creme Pies. This dessert brought me back to college when I practically lived off of oatmeal creme pies. Then I got so burnt out on them that I hadn’t had any since then (10 years!). Two thumbs up, it tastes just as good as the Little Debbie versions, maybe even better.
Breakfast for dinner, my favorite!
Entree: Stuffed French Toast. Absolutely wonderful! Delicious! Tasty! And easy too! I used strawberry jam and along with cut up strawberries for the “stuffing.” I took another reader’s suggestion and doubled the recipe for the cream cheese mixture and was able to not be stingy on stuffing these bad boys.
Side Dish: Bacon and Cheese Egg Cups. Another delicious and easy recipe to make. And it’s a perfect dish if you are having a brunch at the house. Note, though, eggs to keep cooking so if you want runny yolks, watch the time in the oven and make sure you take it out of the muffin tins immediately.
A perfect Sunday morning breakfast/brunch menu.
No, no, we didn’t cop out and buy Chick-Fil-A just because I had a baby. We just tried to replicate it with our own twist.
Entree: Sweet Chicky Nuggets. These were damn good chicken nuggets, who would have thought that you would add sugar to the recipe? And very easy to make. If you’re jonesing for some nuggs, I would highly recommend these.
Side Dish: Chick-Fil-A Waffle Fries. The secret to waffle fries are the holes. My mandolin was unable to produce adequate holes in the fries so we improvised and stabbed them with a fork. It seemed to work okay. If you want to make waffle fries, make sure your cutting utensil works well for it.
Dessert: Lemon Meringue Pie. Damn the science of baking! I have this major problem with pies that jiggle. Unfortunately, my pie did not firm up, instead it was lemon meringue soup. I don’t know why I keep trying these recipes that require it to be baked “until set.” I just can’t seem to handle it. But I won’t give up, this is Alton’s recipe and he has a segment about it, I’ll have to watch it before I try again. At least it looked pretty.