TIN CAN CANTEEN SUPPER CLUB MENUS

 

MEZZE PARTY for the girls (Carbon Dating)

  • roasted red pepper hummus with crudités
  • smoked salmon pate with lightly pickled radish slices on rye toast points
  • marinated and herbed fresh mozzarella with mixed olives
  • sun-dried tomato and herbed shrimp skewers
  • balsamic caramelized onion tarts with chestnut polenta crusts
  • cheesecake-filled profiteroles drizzled with dulce de leche
  • pistachio honey nougat terrine
  • toffee truffles
  • candied walnut tartlets
  • almond marzipan cookies
  • sparkling water with lime slices

 

FIRST PRACTICE SUPPER (Silver Lining)

  • mineral water
  • smoked scallops rimmed with fresh, thin arugula leaves, dotted with cranberries, and served on crispy, lacy almond crackers
  • cider-infused apple terrine wrapped in bacon, sliced thin and laid on nests of wilted spinach
  • osso buco and creamy Parmesan risotto
  • roasted green beans with walnut vinaigrette
  • herbal tisane for a palate cleanser
  • cheesecake with grilled pineapple caramel sauce
  • coffee with mocha macaroons

 

FIRST LIBRARY BENEFIT GALA (Silver Lining)

  • olive tapenade tartlets
  • fresh baby greens tossed with balsamic-lime vinaigrette
  • roasted figs in a smoky, citrusy chimichurri rojo sauce
  • shredded chicken in mole sauce with tangy coleslaw on homemade flour tortillas
  • grapefruit-clove sorbet for a palate cleanser
  • crispy shortbread, caramel and dulce de leche layered frozen terrine

alternate dishes for the SECOND LIBRARY BENEFIT GALA (Silver Lining)

  • fruited mineral water
  • herbed roasted chicken served on creamy polenta with spiked au jus
  • warm grilled pineapple and leche flan

 

SUPPER CLUB (Oxygen Burning)

  • caprese salad
  • mixed-herb gremolata encrusted salt-brined Cornish game hens
  • roasted summer vegetables (eggplant, haricots verts and yellow summer squash) topped with melted Brie (passed under the broiler until bubbly) and pine nuts
  • flourless dark chocolate cake with bing cherry sorbet and whipped mascarpone cream cheese

 

BREAKFAST SNACKS for the police department (Oxygen Burning)

  • huckleberry scones with fresh strawberry jam, lemon curd and clotted cream
  • pecan cranberry coffee cake
  • a dried apricot and Medjool date and hazelnut concoction that is basically a fruitcake (one that bucks all the negative stereotypes) in disguise
  • banana almond bread with cream cheese frosting
  • poppyseed muffins with orange zest and brown sugar crumble topping
  • bacon-wrapped maple profiteroles

 

SUPPER CLUB (Oxygen Burning)

  • strawberry and jicama chutney wrapped in tender spinach leaves and sealed with a dab of chevre (like spring rolls) with toasted sesame honey sauce on the side
  • buttery oven-roasted skin-on potato wedges topped with creamy Oregon crab bisque and shaved Parmesan
  • grilled andouille sausages served on a smear of soft ricotta polenta
  • tangy kale and kohlrabi slaw dressed with paper-thin Granny Smith apple slices, a citrus-poppyseed vinaigrette, and sprinkled with finely chopped toasted hazelnuts
  • coconut madeleines and pecan shortbread with after-dessert coffee

 

SUPPER CLUB (Oxygen Burning)

  • creamy cucumber, dill and mint salad
  • Beef Wellington à la Eva (tenderloins sliced into lengthwise and stuffed with an herbed goat cheese mixture, heavy on the peppercorns and rosemary; then slathered on the outside with a chicken liver pate that has been whipped with a dense saute of finely chopped oyster mushrooms; then wrapped with thin crepes to seal in the moisture; and then wrapped in decorative puffed pastry and finished with an egg-white-and-water wash)
  • honey-drizzled nectarine and pistachio tarts topped with lavender infused whipped cream

 

SUPPER CLUB (Iron Sinking)

  • paper-thin slices of kohlrabi, pickled red onions, Castelvetrano olives and shaved Parmesan tossed with a spicy dressing
  • butternut squash and Granny Smith apple coconut curry soup garnished with slivered leeks
  • medley of cubed red potatoes, parsnips, turnips, and sweet orange beets roasted and topped with a blend of Gruyere, sharp Cheddar and Emmentaler cheeses, passed under broiler until bubbly and garnished with chopped hazelnuts
  • pork shoulder roasts simmered in Chardonnay with rosemary and caramelized garlic
  • pears poached in a smooth port wine, then drizzled with a thin chocolate-orange sauce and topped with a scoop of homemade cardamom vanilla ice cream

 

SUPPER CLUB (Neon Warning)

  • bruschetta topped with a crisp pickled vegetable tapenade (cauliflower, carrots, porcini mushrooms for meatiness, a little red cabbage and beets for color, marinated in rice wine vinegar, sesame oil and spices)
  • butternut squash, prosciutto and provolone stromboli
  • turkey breast stuffed with feta, spinach, pine nuts and wild rice with cranberry chutney on the side
  • heirloom apple cake accompanied by rose hip and cinnamon sorbet and whipped crème fraîche
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