How do you know your Cookbook club meeting is a success? When you have to find a larger table to hold all of the food!
For our December meeting, we decided to concentrate on holiday cooking. We covered appetizers, brunch, main dishes and of course, desserts.
Elaine made Ricotta Prosciutto Pies from the 4 Ingredients Christmas cookbook. She found the title a little misleading since there are many more than 4 ingredients in some of the recipes. She also made Walnut Cream Rugelach from Taste of Christmas Cookie Cookbook and Inspiration for the Season.
Ellen was interested in the biographical stories accompanying the recipes in Christmas with Paula Deen. She was a little disappointed in the fact that so many recipes used prepared foods such as cake mixes and canned soups but was happy with the Applesauce Cake and Blueberry Muffins she made. Elaine found this book’s size a little awkward to handle and keep open but the recipes were good.
Jessica made 4 types cookies and one brownie recipe from the Joy of Cooking: Christmas Cookies and said the recipes were delicious. Each recipe was accompanied by great photograph, good cooking and storage tips, but 2 of the doughs were hard to handle.
Joanna was pleased with the Almond Jelly Roll from Gluten-Free Holiday Baking and will be making this recipe regularly.
I made several recipes out of the Betty Crocker Christmas Cookbook and would make all of them again. As is typical of Betty Crocker books, this book had good explanations for beginners, plentiful photographs, alternative ingredients and serving suggestions.
Margaret tested several recipes in the 2012 edition of Taste of Home Best Christmas Recipes and was not impressed by the taste of the Cherry Cake which was made by adding ingredients to a cake mix. She shared the more successful Chocolate Biscotti and Chocolate Raspberry Cream Cheese Brownies and highly recommended the 2013 edition of this book.
Olga is an experienced cook but learned a new technique for fluffy scrambled eggs and tasted truffle oil for the first time in the Linguini from Christmas with Gordon (Ramsay). Olga commented that the mixture of imperial and metric measurements and Ramsay’s British terminology were a bit of a challenge but she liked the end results. She warned us that this book is full of butter and cream and not for people who are watching their fat intake.
Here’s some pictures of the food we made:
We ended the evening with full stomachs and new recipes to try. I think every one of us come away from the meetings having learned something new, either from a book or another book club member.