Gourmet Club

Breaking Bread With Friends

Gourmet Club

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Breakfast for Dinner

Recipe For Success

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Friends

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Food

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Fellowship

Fabulous Feast of Food

It really all began 16 years ago...

We have all been friends for many, many years ~

and during all of those years we have been:

raising our kids together, enjoying activities,

ministering at the same church, celebrating victories,

supporting each other during difficult times, laughing,

crying, creating and dreaming...it has been an awesome

adventure with much more to come!!

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This gourmet club was inspired and birthed

out of a passion for fine food and the pure

pleasure of friendship.

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Our gourmet club will dine together monthly on

a 4-course feast complete with a grand theme!

Each month one couple will host the event in

their home and be responsible for the main entree.

The other couples will bring all the other courses.

It is also our heart to extend an invitation to

an additional couple for each gala affair.

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The name of our gourmet club is:

Breaking Bread With Friends

although we are endeavoring to be more upscale or

at least somewhat sophisticated ~ we do have a slogan

dreamed up by one of our very own that we cannot seem

to stop chanting...

"Food so good it will make you wanna slap your mama"

Meet the couples...

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Thomas & Concetta Young

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Peter & Jennifer Napoli

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Fred & Tanya Wilbon

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Randy & Lisa Routte

Coffee Delights...

I set up a small little coffee bar on the counter top...

homemade whipped cream...
hand-dipped chocolate spoons...

This month we were at the home of

Randy & Lisa Routte.

Lisa set a beautiful table with exquisite china...

breakfast for dinner is a wonderful treat...

Mock Mimosa Party Punch

Fresh Fruit w/ Honey Sour Cream Sauce

Concetta's Crab Quiche

Frittata w/ Potato & Bacon

Each couple brought a signature quiche as

well as a delicious accompaniment.

Mound of Crepes Apple Flambe

affectionately named:

Pete's Flaming Pancakes

Mock Mimosa Party Punch

(prepared and presented by the Young's)

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1 qt. orange juice

2 c pineapple juice

2 c apricot or peach nectar

sparkling white grape juice

fresh fruit

Mix together orange juice, pineapple juice and nectar

in a punch bowl or pitcher.

Place fresh fruit slices in each glass.

Top off with sparkling juice.

Fruit Salad

w/ Honey Sour Cream Sauce

(prepared & presented by the Wilbon's)

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1 c sour cream

2 T honey

2 T orange juice

Combine ingredients and blend well.

Cover and chill for one hour

Serve with fresh fruit.

Buttermilk Berry Muffins

(prepared & presented by the Routte's)

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2 1/2 c flour

3/4 c sugar

2 t baking powder

1/2 t baking soda

1/4 t salt

zest of one orange or lemon

1 large egg, beaten

3/4 c buttermilk

2/3 c canola oil

1 t vanilla

1 1/2 -2 c fresh or frozen berries

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Preheat oven to 375 degrees.

Grease 12-cup muffin pan.

In a large bowl, whisk together egg, milk, oil and vanilla.

In another large bowl, combine flour, sugar, baking soda,

baking powder, salt and orange zest.

Gently stir in berries. Fold batter into dry ingredients.

Mix until just combined - do not over mix!

Fill each muffin cup to almost full.

Bake for 20 minutes.

Cool on wire rack and dust with powdered sugar.

Julia Child's Spinach Quiche

(prepared & presented by the Napoli's)

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Spinach

2 T shallots or scallions, finely minced

1 1/4 c frozen spinach, thaw & drain

2 T butter

1/2 t salt

1/4 t pepper

1 pinch nutmeg

Saute shallots/onions in butter until soft.
Add spinach and continue to cook until water evaporates.
Stir in seasonings and adjust to taste.

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Egg Custard

3 eggs

1/4 t pepper

1 T butter

1 1/2 c whipping cream

1 c Swiss cheese, grated

Beat the eggs, cream and seasonings in a bowl.

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Pastry Crust

Preheat oven to 400 degrees.

Bake pastry crust for 9-10 minutes.
Remove from oven and cool.

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Set oven temperature to 375 degrees.

Add the spinach to the custard mixture.

Pour into partially baked pastry shell.

Sprinkle with cheese and dot with butter.

Bake for 25-30 minutes or test with a pick.

Concetta's Crab Quiche

(prepared & presented by the Young's)

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1 9" pastry crust baked @ 400 degrees for 10-15 minutes
Saute 2 T butter and 2 T chopped shallots until soft.

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Ingredients

1 1/2 c fresh lump crab meat

(mix w/ 1 T flour)

3 eggs, beaten

1 1/2 c Swiss cheese, shredded

1 c half-n-half cream

1/2 c mayonnaise

1/2 t dry mustard

1/2 t salt

1/4 t nutmeg

white pepper, to taste

1/2 c fresh parsley, chopped

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Place 3/4 c cheese in bottom of pastry shell.

Top with crab meat then sauteed shallots.

Add the remaining cheese on top.

Mix together: eggs, cream, mayo, parsley and seasonings.

Blend well and pour over crab and cheese layers.

Bake @ 350 degrees for 30-45 minutes.

Clark's Quiche

(prepared & presented by the Routte's)

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2 9" unbaked pie shells

1/2 lb. thick sliced bacon.

(brown, drain, crumble, set aside)

1 pkg. frozen spinach

(cook, cool, squeeze dry)

1 8 oz. sour cream

2 T onion, finely diced

2 T olive oil

1/2 lb. fresh mushroom, finely diced

2 c smoked ham, finely diced

8 oz. Montery Jack cheese, shredded

8 oz. Cheddar cheese, shredded

4 oz. Parmesan cheese, grated

8 eggs

1 1/2 c half-and-half cream

1 T dried parsley

salt & pepper

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Heat olive oil in a skillet over medium heat.

Saute onions until soft, stir in mushrooms and cook for 2 minutes.

Stir in ham and cooked bacon. Remove from heat.

In a large bowl, combine spinach, sour cream salt and pepper.

Divide and spread inbetween 2 pie shells. Layer with meat mixture.

Mix cheeses together and sprinkle over pies.

Whisk together: eggs, cream, seasoning and parsley.

Pour egg custard on pies. Place pies on a baking sheet.

Bake @ 375 degrees for 40 minutes.

Frittata with Potato & Bacon

(prepared & presented by the Wilbon's)

adapted from Giada de Laurentis

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2 T olive oil

1/2 onion, chopped

1 large potatoe, peel and dice into 1/2" cubes

1 garlic clove, minced

1/4 t salt

1/4 t fresh ground black pepper

6 large eggs

1/4 c whipping cream

1/4 c Parmesan cheese, grated

2 oz. thinly sliced bacon, cooked

2 T fresh basil, chopped.

In a 9 1/2" ovenproof nonstick skillet, saute onion in olive oil.

Add the potato, garlic, salt and pepper - saute for 15 minutes.

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In a medium bowl, whish the eggs, cream, Parmesan, bacon and basil.

Stir the egg mixture into the skillet of potatoes.

Cover and cook over medium-low heat for 2 minutes or

until the egg mix is almost set.

Place the skillet under the broiler for about 4 minutes.

The top will be set and golden brown.

Run a rubber spatula around the frittata to loosen from the skillet.

Slide onto a plate and cut into wedges.

Potato Casserole

(prepared & presented by the Napoli's)

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1 (30oz.) pkg. frozen hash brown potatoes

c Cheddar cheese, shredded

1 (16 oz.) sour cream

1 can cream of mushroom soup

1 onion, chopped

1 c butter (2 sticks)

3 c corn flakes, crushed

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Preheat oven to 425 degrees.

In a large bowl, combine cheese, sour cream and soup.

Saute onion in 1 stick butter for 5 minutes - add to cheese mixture.

Grease a 9 x 13" baking dish, pour in hashbrowns.

Spread cheese mixture over potatoes.

Melt remaining butter and pour over crushed corn flakes.

Top casserole with cornflakes and bake for 1 hour.

A sweet ending to our decadent meal!

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