Wednesday, July 21, 2010

Gourmet Club

Breaking Bread With Friends
Gourmet Club
Breakfast for Dinner
Recipe For Success

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 has been an awesome
adventure with much more to come!!
This gourmet club was inspired and birthed
out of a passion for fine food and the pure
pleasure of friendship.
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.
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...
Thomas & Concetta Young
Peter & Jennifer Napoli
Fred & Tanya Wilbon
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)
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)
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)
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
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)
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.
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.
Pastry Crust
Preheat oven to 400 degrees.
Bake pastry crust for 9-10 minutes.
Remove from oven and cool.
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)
1 9" pastry crust baked @ 400 degrees for 10-15 minutes
Saute 2 T butter and 2 T chopped shallots until soft.
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
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)
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
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
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.
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)
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
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!

I am linking to:
Foodie Friday
hosted by Michael Lee @ Designs by Gollum
* **
Tuesday Tea Party
hosted by Wanda Lee @ The Plumed Pen
Tea Cup Tuesday
hosted by Martha @ Martha's Favorites
Teapot & Tea Things Tuesdays
a shared meme hosted by
Wanda @ The Plumed Pen and
Pamela @ A Breath of Fresh Air


  1. What an incredibly fabulous idea!!! All the dishes look SO delish!! Thank you for sharing the recipes...and the lovely idea for fellowship.

    Hope you're having a lovely day.

    Patti (Fill My Cup with Beauty)

  2. You can add Michael and I as the next couple!!!! We want to be included. we could host one here...I know it is a bit of a drive, but I am sure you could all manage!!! Love and miss y'all.

  3. Oh my gosh, you are the most amazing cook!!! And the crab quiche looks wonderful--too pretty to eat!!! What a gorgeous dinner party...that is a wonderful idea...maybe I'll do it here in Louisiana...that would be really nice!
    Can't wait to see your story tomorrow!!

  4. Oh my goodness! Everything looks so delicious and it sounds like you had a wonderful time of fellowship along with the great food. Your crab quiche is making my mouth water, but I have to say "Pete's Flaming Pancakes" look absolutely phenomenal!!! :)

  5. Such a beautiful spread, and such fun, Concetta! You are an awesome woman! You are a fabulous cook, you know how to show hospitality, you care deeply for others. God bless you and yours!
    Blessings, Beth


Please leave a comment on my Blog of Life ~ I love hearing from you!


The Kitchenettes ~ A Hospitality Club

Romans 12:13
Pursue the practice of hospitality.

The Kitchenettes is all about teaching and mentoring young girls in the art of hospitality. It is so much more than cooking or doing domestic tasks ~ hospitality is the very heart of God ~ a demonstration of pouring His love onto others. This group of young girls are learning the very nature and character of God as they serve people and sharpen their skills in homemaking.



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