FRIENDSGIVING, FRIENDSGIVING, GATHERINGS, SMALL TALK

Autumn Luncheon with Neighbors

French Pear Liqueur from Alsace almost gone! Turns out it’s liquid Gold because I tried to order online and it can’t be shipped to my State. On the list if I get back to France!

Nearly everyone we know is experiencing some form of stress in 2020, from health concerns of a family member, to financial restraints, home schooling children, and more. Here in the South alone, our anxiety level has been on edge as we have waited out multiple hurricanes and tropical storms. As we try to slowly and carefully gather with small groups of friends once again, I extended an invitation to three of my neighbors for a late afternoon autumn lunch.

Setting the table I tried to create some space between each chair.

One of the ladies has been taking care of an ailing family member for a long time, and I thought she could use a day out of the house; another recently put her house up for sale and will be moving away within a month; and the third organized a neighborhood bunco group several years ago that brought us all together and has been one of my closest friends for nearly seven years. While my work life has been extremely stressful and busy, I find my joy in spoiling others. So this, my second Autumn luncheon was scheduled more than 14 days since the fondue and was limited to three guests.

A French Country theme works well in the Fall, and I prepared a Fall inspired menu that was partially prepared by me and partially purchased. I made the roasted carrot ginger soup a day ahead (most dishes taste even better the next day) , the poached pears and palmier I prepare the morning of the lunch; and I purchased the Autumn salad at a local cafe’.

The Autumnal salad was a new item on the menu that I had tried the weekend before, filled with roasted beets and sweet potatoes, red quinoa, pumpkin and sunflower seeds, golden raisins, spring greens and frisee, green apples, small broccoli florets, radicchio and topped with alpha sprouts. Tossed in an apple cider vinaigrette, it couldn’t be more perfect. There were so many ingredients that it was just more feasible to purchase two salads that I split four ways.

MENU

  • Apple Pie Wine
  • Roasted Carrot Ginger Soup with Crème Fraîche, Gremolata and Fried Shallots
  • Autumnal Salad
  • Poached Pears and Crispy Palmier
  • French Pear Liqueur
  • Hot tea (Chai or Apple Cider herbal)

Pears Poached in Apple Cider & Apple Brandy

Adapted from Martha Stewart – my own little changes are listed below the photos. https://www.marthastewart.com/341355/poached-pears

2 1/2 cups of apple cider and 1/2 cup of Calvados (Apple Brandy)
For a little crunch I made palmiers to serve on the side. Another idea was to finely chop some crystalized ginger and pistachios and fold into slightly softened vanilla ice cream and then place back in the freezer. A small scoop on the side of the pear.

Roasted Carrot Ginger Soup

Ingredients:

2 lb bag of carrots (peeled and chopped into 1 inch pieces)

2 macintosh apples (peeled and cubed same size as carrots)

fresh ginger (1 tablespoon grated)

1 lemon zest the entire lemon ( juice see below)

salt and pepper

1 garlic bulb sliced in half horizontally

2 to 3 tablespoons olive oil

1/2 cup of coconut milk

1 quart vegetable stock

1 large yellow onion (thinly sliced)

Juice of 1/2 of the lemon)

1 small fresno pepper chopped

2 large shallots (thinly sliced on a mandolin)

1 cup of canola or vegetable oil

Gremolata (optional)

Creme fraiche

Preheat oven to 400 degrees. Drizzle a baking sheet with about 1 tbsp. olive oil. Place cubed carrots and apples, grated ginger, lemon zest, 1 teaspoon of salt and 1/2 tsp. ground black pepper into a large bowl. Drizzle with about a tablespoon of olive oil and then stir or toss with hands until everything is coated evenly. Pour onto the oiled baking sheet and spread into on even layer. Nestle in the halved garlic bulb and drizzle with a little olive oil. Bake for 20 minutes, then remove the the oven and toss with a spatula (turning carrots and apples over). Return to the oven and bake another 20 to 30 minutes until carrots are tender.

Meanwhile, add the thinly sliced onion and place is a small non-stick pan. Over medium heat slowly saute’. Add small amounts of water as they begin to dry or stick to the pan. Watch carefully until golden brown making sure not to burn. May take up to 20 minutes or more. Set aside.

Remove carrot tray from the oven. Let cool for about 15 minutes.

Carefully squeeze the softened garlic over the cooked carrots and dispose of all of the husks. Deseed and finely chop the fresno pepper (a 1/2 teaspoon of red pepper flakes is an option). Depending on the size of your food processor, you may be able to puree everything at one time or you may have to divide the ingredients into small portions and puree in batches. If making in batches try to use equal parts of carrot, apple, caramelized onions and fresno pepper. Add 1/2 cup of vegetable stock and puree. Continue to add stock 1/2 cup at a time until you reach the consistency that you prefer. Pour each batch into a medium saucepan to reheat. When all of the batches are complete and transferred to the pot, add the juice of 1/2 lemon and 1/2 cup of coconut milk to add a little richness. You may of course add as little or as much as you would like according to your taste. Just remember to taste as you add. Salt and pepper to taste.

Gremolata (optional) – this is a mixture of herbs (parsley, cilantro, thyme, sage) finely chopped, finely grated parmesan, toasted chopped nuts, and lemon zest. I even used some of the carrot tops (greens). Nut options can be pine nuts, pistachios, walnuts or other nuts can be added. A gremolata adds a little color and herbaceous freshness to the top of the soup.

Lastly, slice two large shallots on a mandolin (or slice very thinly with a sharp knife.) Place 1 cup of canola or vegetable oil to a medium saucepan and heat. Add the shallots and cook with an occasional stir until golden brown and crispy. Place fried shallots into a sieve or strainer to drain the oil. Sprinkle with kosher salt.

To serve place the heated carrot soup in a bowl, either swirl a small amount of creme fraiche (or sour cream or greek yogurt) over the surface. I placed my creme fraiche into a condiment squirt bottle, but you can use the tip of a spoon or even a zip bag and make a small cut in the bottom corner to apply the cream. Top with gremolata and then fried shallots.

The table was also dressed with a couple of pumpkins and a crock vase filled with sunflowers and hydrangeas. The napkins wrapped with twine and a crocosmia stem in bright orange.

I always have some kind of little take home favor for my guests. I found these miniature mums that were wrapped in Halloween paper that had a plastic coating. I removed one of the wraps and used it as a template to shape some gift wrap I had to recover each. I used a small tube of glue, to attache bot together, re-wrapped the little pot and tied with black gingham. I then cut out one of the gold bees and glued it over the ribbon knot. Trimmed the ribbon edges and placed one at each place setting. I also make pumpkin bread loaves that I wrapped and sent everyone home with.

A few hours later, we had enjoyed an afternoon of sharing the year’s experiences, offering support for each other’s future and a satisfying meal.

I found this apple wine at Fresh Market.
Served ice cold was, light ,crisp and slightly sweet. A lovely afternoon drink.

I have several friend between my wine club, book club and mother’s tea groups. So in few weeks I’ll be hosting yet another small luncheon for another 2 or 3. See you soon!

FRIENDSGIVING, GATHERINGS, WINE CLUB

🍁🍂 Travel Memories Gathering🍁🍂

We drove past many fields of Sunflowers and grapevines. We also were introduced to Crémant a pleasant, sparkling, refreshing wine from Alsace, France.

🍁I think we would all agree that the year 2020 has really thrown us off course. Whatever our routines may have been in the past, nearly everything has been forced to change. The routine that gives me the most pleasure and provides the content for this blog, is planning “social interactions and parties” for my family and friends. Social distancing obviously put a serious halt to all of those gatherings for several months, but as the “phases” allow us to slowly move forward and restrictions begin to slightly relax, I finally sent my first invite for a small gathering.

🍁Just one year ago (in early September 2019) when life was clearly different than it is has been this year, I met two of my friends in Europe for an unexpected adventure. We spent one week visiting a castle in Southern Germany; medieval towns in Alsace,France and the Swiss Alps of Mürren, Switzerland. What better way to shake off our 2020 blues, than to recreate some of the food and wine experiences from our trip and gather to talk and recall special moments of this memorable time we spent together. Our best memories pictured below:

German Salad with edible marigolds.
Cornichons, capers and pearl cocktail onions;
French Pear Liqueur brought back from Eguisheim, France,
that tastes like sweet caramelized pears to sip with dessert.
Store bought truffle mousse, charcuterie meats, garlic toasts.
I found this truffle mousse (pate’) in the cheese section at Whole Foods. It didn’t have much of a truffle flavor, but was still very good and filled two ramekins.
A traditional Swiss fondue made with Emmethal and Gruyere cheeses, garlic, white wine & kirsch, served with roasted (rather than boiled multi-colored potatoes and toasted baguette cubes (see link at the end for the recipe ).
Napkins reminiscent of a French country kitchen and colorful rooster place mats.

🍁I needed this gathering to be relaxing for myself as well as my gal pals. So while I prepared the salads and the fondue, I took shortcuts here and there and bought items prepared, like the pate’ and this Black Forest cake, that while not like the original version we enjoyed in the Black Forest of Germany, was light after all of the cheese, bread and potatoes and still recalled the memory of that day.

After removing the fondue pot, I placed two large pieces of cake on a platter in the middle of the table and we grabbed forkfuls with a cup of coffee and an occasional sip of our Pear Liqueur cordial.

🍁”Where should we go when we can safely travel again?” asked on of my friends. Spain was suggested…. they’ve both been there – I haven’t. Once again, I’d be thrilled to just go along for the adventure!

Recipes and planning can be found on my 2019 Friendsgiving post https://socialinteractionsandparties.wordpress.com/category/friendsgiving/

Images from our European Adventure can be found on my Travel Journal category posts https://socialinteractionsandparties.wordpress.com/2019/09/30/the-spontaneous-traveler-bonus-edition/

FRIENDSGIVING, WINE CLUB

How to Host an Alpine-Alsace Friendsgiving Wine Tasting Party – Fondue..

My Alpine-Alsace Friendsgiving Wine Club party was planned for an afternoon with just the girls from the club. I wanted to share some of the experiences and memories that three of us who traveled together in mid-September had, with the rest of the ladies in our group. With a bottle of Crémant from the Alsace region of France, the re-created German salad from southern Germany and the cheese fondue from Mürren, Switzerland all I needed was a few added touches to bring this Alpine-Alsace themed party to life.

A few months ago, I invited a friend I hadn’t seen in quite a while to join my S I P Facebook page. As she praised me for my creative ideas and the special touches I added to my various parties, she remarked, “You even etched the wine glasses with numbers!” The thing is, they weren’t etched. Hmmm… why didn’t I think of that? Do you have any idea how much time it would have saved me to not have to write the numbers on all of the glasses for each party? What a great idea!

This party would not involve any judging of wines or require my guests to bring a small bite as we usually do; so as a little activity ,after we’ve finished our fondue lunch, I decided to have the ladies give me a hand with the task of etching our wine tasting glasses for our future meetings.

A couple of weekends prior, I spent an entire Sunday etching several sets of glasses until I found the best technique for taping, stenciling and etching, leaving the four last boxes for the ladies to etch. I was now prepared with what I felt was the best method that I could share with them for the best results.

As always, a party begins with an invitation. In this day of texting and emailing everything, I selected an image I found online with the rich colors of fall and some royal looking purple grapes that gave an added pop of cheerfulness to typical oranges, golds and browns of the Autumn season. I added a similar colored font for the invite information that I then took a picture of and cut and paste the image of the completed invite into an email about a month before the scheduled date that I sent to my invited guests.

FREE BLACK & WHITE CLIP ART FROM CRAVINGSOMECREATIVITY.COM
I colored in the leaves and berries with markers using some of the same colors as my invitation.

Over the weeks that followed I put the rest of my plan together little by little. The free clipart above was only available in a black and white sketch form. I printed the set and selected several markers (from my grandchildren’s box) similar to those in the art on my invite and did what the kids do – I colored in portions of the thankful cards. When finished I still found they were a little bland and decided to print sheets of the art from my invitation that I then cut slightly larger than the card and using a glue stick, attached the colorful background to frame the thankful card.

I then used a very small hole punch to make two side by side wholes at the top of the card. A rustic twine was tied around an aubergine colored napkin and then the ends where thread through the holes in the cards and tied into a bow. The prepared napkins were placed on top of the plate for each of my guests with a sprig of fresh rosemary and a fondue fork.

My hammered copper fondue pots, ordered from Switzerland, arrived with a set of fondue forks; but unlike the forks my mother bought back in the 1970’s, they do no have colored tips at the end of the handle. The colored tips of yellow, orange, dark blue, green, light blue and red help everyone identify which fork is theirs when they get mixed around in the pot, just as wine charms help guests keep track of which glass in the room is theirs. While the fork doesn’t usually sit in the pot for cheese a fondue, when oils are used to cook meats and vegetables, the forks remain in the pot for a while until the food is cooked and can become intertwined.

Not fully dressed table – but pulling the plan together.

Drawing from the images and experiences of my time in Europe, I found these little condiment bowls with red roosters that reminded me of France. I imagined them filled with pieces of hard cheese brought back from Switzerland my one of my traveling companions, cornichons, and caper berries like those we shared while there.

One of the red roosters of Eguisheim.

To create a cozy warm table setting, I used a neutral colored plaid throw placed over a cream tablecloth; copper bowls on each end of the table will be filled with bread cubes and roasted potatoes and carrots to be passed around and dipped into the hot buttery cheeses. Shimmering copper colored round place mats beneath gold rimmed china and my mother’s wood handled bronzeware utensils all brought together the comforting Alpine setting I was trying to achieve.

Fields we passed along the highways in France were filled with sunflowers. Fortunately sunflowers are also available in the floral sections of grocery stores and I mixed them with some rust and purple colored chrysanthemums. The shops of Eguisheim were also filled with large tin hearts painted in various colors, but the red and white stood out in my memory the most. Switzerland replaces hearts with cowbells. So the two cowbells I found at Hobby Lobby resemble a combination of the painted tin heart and cowbell as one for a fraction of the cost of those in Europe.

Practicing the flower placing.

When we entered our hotel room in Mürren there was a glass bottle like the one above filled with water ( and the name of the hotel etched on the outside) with a few tumbler glasses. I repurposed this French Lemonade bottle filling it with water for the table as a nod to another of our memories. The wood disk trivets add the Alpine feel of the beautiful black forest of Germany and the Alpines among the Alps of Switzerland. A recent rain storm left debris from the pine trees scattered on the streets and in parking lots. I gathered some of the branches with small pine cones to slip between the flowers for an added alpine touch.

🌲🐓🐄🌻Alpine- Alsace Wine Club Friendsgiving Fondue Table 🌻🐄🐓🌲

Delicious cheese wrapped in wax paper covered with colorful cows and their bells brought home from a little shop in Zurich by one of my traveling companions. The rind of the cheese in the forefront is crusted with wildflowers and herbs – beautiful and delicious. It was the lighter of the two cheeses in flavor as well.

Another memory was a jar of caper berries that one of my friends picked up in a shop that she served one evening with meats and cheeses in our little German cottage. I filled the Alsace red rooster condiment bowls (I have two) with the caper berries, cubed pieces of the cheeses, cornichons and cocktail onions.

I purchased a bottle of Crémant d’Alsace at Wolfberger winery that brought home to share with my friends. I picked up a second bottle from another region at my wine store back home and one of my friends brought a bottle of French Blue Rosé and all were served during the fondue and etching. We drank a few different Rosés while in France and the bottle of French Blue also had a little effervescence similar to the Crémants. This lovely little pear shaped bottle of liqueur, also from Eguisheim, was supposed to be served with dessert. But sometimes a busy hostess may forget some of her plan. The good news is that we still have a little memory to enjoy from our trip at another wine party.

One of my favorite finds was the German salad. This is a wonderful way to eat a lot of raw vegetables and enjoy a light salad. Left clockwise: shredded carrots, thinly sliced radishes, chopped sugar snap peas, red bell pepper, Persian cucumber and canned corn. Other options were diced pickled beets and smashed boiled and buttered potatoes all tucked beneath a pile of spring greens tossed in a light vinaigrette. For my version, I simply sprinkled the greens with white balsamic vinegar, garlic infused olive oil a sprinkle of kosher salt before tossing. To add a little color I dotted the greens with a few bright viola flowers in memory of the many, many beautiful flowers we saw hanging a window boxes.

A meat tray was also a favorite of my traveling friends, so of course there had to be one at our party. Crisped prosciutto on one end and fresh on the other, with other charcuterie sliced meats and small bowls of black cherry preserves and homemade fig preserves were served with whole wheat crackers.

Our cheese fondue at a family owned restaurant in the Swiss Alps was served with cubes of bread and boiled potatoes (for dipping). For my fondue dippers, I chose to roast baby red and golden creamer potatoes and carved baby rainbow carrots. Roasting adds more flavor and the carrots added fall color.

We lunched at a cafe’ in Eguisheim after our stroll through the quaint town where I tried escargot for the first time. One of my friends took on the job of searching for escargot we could serve at our party. These beauties were found at our local Fresh Market, filled and stuffed with garlic parsley butter that required only a few minutes in the oven before they were ready to serve. These were no where near as melt in your mouth tender as they were in France, but they gave my guests a chance to give them a try. (I also served Rösti cakes which is basically shredded hash brown potatoes formed into a round disk. This was a dish one of my traveling companions ate a couple times prepared in different ways on our trip.)

Escargot before baking…
Escargot after baking.

I didn’t know at the time, but the mirabelles I purchased in France and then made a yogurt bowl with the following morning, can’t be found in the U.S. I learned that according to Bon Appetit, they’re banned because true Mirabelles are grown only in Lorraine, France and import laws make them nearly impossible to procure in the United States. So I was happy to find this box of Quince & Mirabelle tea, the only nod available to this sweet plumy taste experience.

One culinary experience I missed while in France was the crepe. My plan was to make a fluffy chocolate mousse spiked with kirsch and amarena cherries for a crepe version of the black forest cake we had in Germany. My mousse was not very happy with the liqueur, and ended up being a very soft pudding – but I went with it, adding more cherries inside and on top. After eating so potatoes, bread and cheese, the dessert was light and not overly sweet.

The eating part now over we moved on to our planned activity I had set up at my breakfast table. I explained the process I had practiced for etching our wine glasses with numbers for our future tastings. It took a little while to get the method down and we had a couple of mishaps, but in the end everyone seemed to feel a sense of satisfaction as they peeled away the tape and stencil to reveal the elegant number they had each created. I can already imagine the pride on their faces at the next wine club party when their glasses are lined up before them.

I am so grateful for my group of friends. If it were not for their support and encouragement, we would not have enjoyed the past five years of wine club meetings filled with a variety of wines from around the world, great food and fun themes with lasting, shared , fond memories. Happy Friendsgiving my friends!

The hammered copper fondue pots are sold by Bed, Bath & Beyond and this link on Amazon: https://www.amazon.com/Swissmar-F66915-11-Piece-Fondue-Copper/dp/B00A2DSMBO/ref=sr_1_fkmr0_2?keywords=hammered+copper+fondue+pot&qid=1572048708&sr=8-2-fkmr0