So, this weekend the Supper Club came together to enjoy an elegant and delicious meal from the group’s previously selected Fire and Ice theme. Today’s Fire and Ice menu includes both spicy and mild, or hot and cold dishes. Each member of the club selects their own recipe, makes the dish, and then shares it with the others.
Table Setting
Initially, our dinner hostess covered the table with a white Damask tablecloth. Then, fine China dishes ringed with a gold band were placed at each seating. Lastly, silver napkin rings were placed around charcoal colored cloth napkins. The centerpiece was a one-of-a-kind artwork of two hands each holding a wine bottle. Actually, the hosts’ spouse created this unique piece.
WHAT’S FOR SUPPER? – FIRE AND ICE MENU
APPETIZER
First, an appetizer was served to the Supper Club members consisting of a spicy bacon chili crunch sauce spooned over a block of cool cream cheese. Buttery crackers accompanied the appetizer and added to the crunch.
Today’s appetizer is served in a white fluted bowl with a silver spreader.
FIRST COURSE SALAD
Then, a crisp green mixed salad was tossed with sauteed buttered green pears, dried sweetened cranberries, walnuts and crumbled Gorgonzola cheese. The salad was dressed with a tart balsamic vinegarette.
Thin pear slices have the stems and cores removed.
SECOND COURSE – SOUP
Hot Lasagna Soup was served with a dollop of cold Ricotta/Parmesan Cheese mixed with fresh herbs.
The hot lasagna soup is made with lasagna noodles in a tomato soup base.
MAIN COURSE
The main course is pink salmon covered with fresh Greek Tzatziki Sauce. Online research, states Tzatziki sauce tastes refreshingly cool, creamy with prominent flavors of cucumber, garlic and dill plus other herbs. All in all, it is a light flavorful sauce perfect for meats, fish, vegetables or even warm pita bread.
Tzatski sauce or dip is made from yogurt, grated cucumber, garlic, olive oil and fresh herbs. Tart lemon juice or vinegar is often added to increase brightness.
TOMATO SIDE DISH
The salmon is served with a side dish of roasted and then broiled cherry tomatoes over a bed of unflavored yogurt. Today’s side dish is accompanied with crostini toasts.
Again, our research shows, crostini toasts are made from small, toasted or grilled slides of bread brushed with olive oil and topped with various vegetables, meats, or spreads. Or in this case, roasted and broiled cherry tomatoes paired with a yogurt base.
Lastly, the tomato side dish is garnished with fresh mint leaves.
DESSERT, WARM BROWNIE & COLD ICE CREAM
Lastly, after this fine meal, nothing is better than a pie slice of warm chocolate brownie topped with a scoop of freshly churned homemade vanilla ice cream. A playful yellow and white patterned plate serves the dessert.
Really, what a great way to end the Fire and Ice meal than with a warm brownie and a scoop of sweet vanilla ice cream.
Ending Notes on the Fire and Ice Dinner
In conclusion, the Supper Club’s Fire and Ice menu gives our gourmets cooks an opportunity to shine, be creative and pull together a great hot and cold meal. All in all, this group loves to get together for great food, good times, engaging conversations, and, of course, what a wonderful start to the new year.
As always, a Big Thank You to C. for sharing the great photos of this gourmet meal and to the Supper Club Members for allowing me to blog and post photographs of their event.
Resource Site – Google AI overview.