Sunday, September 19, 2010
Will They Eat This? -- The Potomac Cruise Edition
I had the most wonderful opportunity to go on a boat cruise with fellow parishioners from my Church, many of them from my Bible study. Several of us had bid on this auction item, a Potomac Cruise, at our parish gala event -- and WON! Well, we were 2nd runners-up, but the owner of the boat generously donated another trip so that we could go, too! All the proceeds went to support our parish. So, we'd like to thank the generous donor for their considerable gift.
The evening was planned as a wine and appetizer event. Each couple was to bring a sweet and savory and their own favorite beverage to share. Prosecco was on our list and two savory treats: homemade Bruschetta and Garlic toast & Cantaloupe wrapped in Prosciutto. I must admit, I tanked on the dessert, there just weren't enough hours in the day to make the Whipped Cream & Mascarpone Cheese Cream Puffs. That recipe will have to come later.
Could it have been a more perfect evening? The weather was gorgeous; the sun setting as the planes departed from Regan National Airport. The fellowship was lively and festive. We were so pleased to have our new parochial vicar with us, too. It was absolutely wonderful.
So, are you wondering whether they ate my offerings? Do you want the recipes?
Here they are:
Homemade Bruschetta & Garlic Toast
4 medium tomatoes, seeded and diced
2 cloves of fresh garlic minced
6 whole basil leaves, sliced thinly
3 tbs extra virgin olive oil
Kosher salt to taste
1/8 tsp cracked black pepper
Mix ingredients in a bowl; allow to rest for about 1 hr in the refrigerator for the flavors to blend.
2 French Baguettes, sliced thinly
2 cloves of garlic, peeled and smashed
3 tbs olive oil
2 tbs butter
Set oven to broil on high. On the stove top, in a large skillet over medium heat, add oil, butter and smashed garlic (you do not wanted crushed garlic for this -- just the flavor of garlic infused in the oil & butter mixture); allow to melt and simmer for 2-3 min.; take several slices of baguette and add to the pan, with a basting brush, make sure that both sides of the bread are coated; remove the bread from the pan and place on a broiling pan; when the broiling pan is filled with pieces of garlic buttered toast, place under the broiler for 1 1/2 min. per side -- WATCH CAREFULLY -- they burn very easily if left unattended!!!; removed from broiler and allow to cool; repeat until you have coated and broiled all the bread.
Serving suggestions: Spoon the Bruschetta in small serving bowls surrounded by the cooled garlic toast. Place a small amount on a piece of toast and enjoy!
Cantaloupe Wrapped in Prosciutto
1 large Cantalope
15 slices of Prosciutto (1 8oz pkg approx)
Slice open and seed the Cantaloupe; remove the rind and cut into wedges; cut the wedges into 5 to six nice sized chunks; take a slice of Prosciutto and cut it in half horizontally; take one half of the Prosciutto and wrap it around a piece of Cantaloupe; skewer with a toothpick and arrange on a plate to serve. It is that simple!
Everyone enjoyed both offerings! There was nothing left to bring home!
You bet I will make these appetizers again. On a day when I had my plate completely full, I was able to make these in less than 45 min from prep to serving platter. They were simply delicious!
GIVE IT A TRY -- TELL ME WHAT YOU THINK!
Remember: Blessed are you who are now hungry, for you will be satisfied. (Lk 6:21)