May 2012
The Literate Epicures braved the rainy night to have the opportunity to share their favorite recipes highlighting ARTICHOKES or CHERRIES. There were only a few of us, but we had a terrific time. The evening began with a couple of wonderful artichoke appetizers. I tried to link recipes where I could, I hope it worked.
Marianne brought Steamed Artichokes with Herbed Butter. Definitely delish and will be made again. Perfectly steamed artichoke leaves were served with melted butter that was infused with oregano and a few other herbs. Elegant simplicity at it’s finest.
Brenda had never made artichokes before so this was an adventure for her. Fresh artichokes were quartered, trimmed and steamed and served with a lovely vinaigrette. The recipe is from Williams Sonoma under Artichokes Vinaigrette.
Yours Truly made Artichoke Puffs in Roasted Peppers from Cold Weather Cooking by Sarah Leah Chase. This was a “go to” recipe for a long time at my house, but I hadn’t made it in years. I honestly don’t know why, it is really good and got lots of compliments. It will be making regular appearances again since it was fairly easy and quite good.
Janet brought Pork tenderloin in a Cherry Sauce. The sauce used dried cherries that are reconstituted in port and created a luscious sauce. I can absolutely imagine how delicious it would be over a crispy roast duck as well. I’m so glad she shared the recipe, it will be made again soon.
Liza made a Triple Cherry Cheesecake from Epicurious. She mentioned it is definitely a 2 day recipe (or longer depending on schedule) but is worth every bit of effort. Rich, creamy heavy cheesecake is blanketed with an amazing cherry topping that draws from several cherry flavors. You may want to save this one for special occasions unless your cardiologist is on speed dial.
The next meeting is June 12 at my house and the spotlight ingredients are Spinach and Apricots. No, you don’t have to use both ingredients, pick one that focuses on the ingredient, make the dish to share and bring copies of the recipe. Happy cooking and I can’t wait to see everyone again!
