What type of food/refreshments do you serve at a poetry club/poetry night?!
2 lbs. ziti, penne, or other pasta, cooked
Pesto Sauce:
2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste
Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.
Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.
Can also be served at room temperature.
BAKED BRIE IN PUFF PASTRY
1 sheet Pepperidge Farm puff pastry - thawed
1 Brie - about 1 lb. in size
1 egg yolk mixed with
1 tsp. water
Set out frozen puff pastry about 20 to 30 minutes before ready to use.
Roll out pastry to 1/8" thickness. Cut off a 4" strip and set aside to use as decoration.
Place Brie in center of puff pastry and bring up edges and crimp edges together around Brie, sealing completely. Turn Brie - crimped dough side down on a baking sheet. With remaining 4" of dough left cut out leaf design or anything you may want to use as a decoration. Place on top of dough covered Brie. Refrigerate until ready to bake. This can be kept overnight for your convenience. Just cover with plastic wrap.
When ready to bake - remove plastic wrap. Mix egg yolk with 1 teaspoon water and brush entire dough covered Brie.
Preheat oven to 400 degrees. Bake for 15-20 minutes. Remove from oven and let set 20-25 minutes before serving
FONDUE, NEUCHATEL STYLE:
1 clove garlic
1/2 c. dry white wine per person
1 1/2 c. grated Swiss cheese per person
1 tsp. flour per person
3 tbsp. Kirsch per person
Freshly ground pepper
French bread, cut in bite size pieces
Fondue pot or flame-proof earthenware casserole
Alcohol lamp or chafing dish
Long handled fork for each guest
Wire whisk for stirring
Rub inside of casserole with cut garlic clove. Put in wine and when it starts to warm gradually, add the cheese which has been mixed with the flour. Be sure to stir with a wire whisk as it melts. When cheese is all melted and is bubbling, slowly add Kirsch or a very dry sherry.
The fondue ritual begins with the addition, by the host, of freshly ground pepper. Each diner helps himself to bread pieces which are speared and dunk into the fondue, turning it around to coat all sides. Lift it out of the fondue, twirling the fork to keep it from dripping until you get it over your plate. When cool enough to eat, take the whole piece at one delicious bite. As each guest dunks, he must stir the whole mixture with his fork to keep it from getting thick on the bottom. No other food is ever served with a fondue. The Swiss custom is to drink hot coffee or tea with it and to have a small glass of Kirsch halfway through and then another Kirsch at the end.
If fondue gets too thick, you can thin it a bit by adding some warmed wine. After fondue is all eaten, there will be a delicious crust on the bottom of the pan
Answers: SICILIAN PASTA PESTO SALAD
2 lbs. ziti, penne, or other pasta, cooked
Pesto Sauce:
2 cups fresh basil leaves, chopped
1/2 cup walnut or pine nuts (optional)
4-6 large cloves garlic, minced or pressed
1 cup olive oil
1 1/4 cups grated Parmesan cheese
3-4 anchovies, blended (optional)
1/4 teaspoon crushed red pepper flakes
dash of black pepper
salt to taste
Place the olive oil into a small saucepan add the garlic, red pepper, grated imported Parmesan cheese and herbs and spices. Crush the anchovies into the oil until blended. Bring to a simmer for 1 minute and immediately remove from heat.
Pour this mixture over cooked hot pasta, stir well, and serve with bruschetta.
Can also be served at room temperature.
BAKED BRIE IN PUFF PASTRY
1 sheet Pepperidge Farm puff pastry - thawed
1 Brie - about 1 lb. in size
1 egg yolk mixed with
1 tsp. water
Set out frozen puff pastry about 20 to 30 minutes before ready to use.
Roll out pastry to 1/8" thickness. Cut off a 4" strip and set aside to use as decoration.
Place Brie in center of puff pastry and bring up edges and crimp edges together around Brie, sealing completely. Turn Brie - crimped dough side down on a baking sheet. With remaining 4" of dough left cut out leaf design or anything you may want to use as a decoration. Place on top of dough covered Brie. Refrigerate until ready to bake. This can be kept overnight for your convenience. Just cover with plastic wrap.
When ready to bake - remove plastic wrap. Mix egg yolk with 1 teaspoon water and brush entire dough covered Brie.
Preheat oven to 400 degrees. Bake for 15-20 minutes. Remove from oven and let set 20-25 minutes before serving
FONDUE, NEUCHATEL STYLE:
1 clove garlic
1/2 c. dry white wine per person
1 1/2 c. grated Swiss cheese per person
1 tsp. flour per person
3 tbsp. Kirsch per person
Freshly ground pepper
French bread, cut in bite size pieces
Fondue pot or flame-proof earthenware casserole
Alcohol lamp or chafing dish
Long handled fork for each guest
Wire whisk for stirring
Rub inside of casserole with cut garlic clove. Put in wine and when it starts to warm gradually, add the cheese which has been mixed with the flour. Be sure to stir with a wire whisk as it melts. When cheese is all melted and is bubbling, slowly add Kirsch or a very dry sherry.
The fondue ritual begins with the addition, by the host, of freshly ground pepper. Each diner helps himself to bread pieces which are speared and dunk into the fondue, turning it around to coat all sides. Lift it out of the fondue, twirling the fork to keep it from dripping until you get it over your plate. When cool enough to eat, take the whole piece at one delicious bite. As each guest dunks, he must stir the whole mixture with his fork to keep it from getting thick on the bottom. No other food is ever served with a fondue. The Swiss custom is to drink hot coffee or tea with it and to have a small glass of Kirsch halfway through and then another Kirsch at the end.
If fondue gets too thick, you can thin it a bit by adding some warmed wine. After fondue is all eaten, there will be a delicious crust on the bottom of the pan
starbucks coffee...croissants and chicken salad....something kinda classy
poetry lover= liberal= starbucks
The brie is definitely great. Have some sliced apples to dip in the melted cheese. Yum. Either wine or tea is nice, depending on the crowd.
Cheese and fruit is good too. Wait, that sounds like the baked brie and apples.
chili sauce and black pepper