May 30, 2010

The table was set, the flowers cut and the aroma wafting from the kitchen would play Pied Piper for even the pickiest eaters. It was our second time to host a 1913 Club dinner and we were delighting in the anticipation of dancing taste buds and hungry guests soon to arrive.

Due to a last-minute postponement, our menu was actually for the third weekend in May but was prepared on the fourth. Quite possibly it was the amount of time we had to prepare, or perhaps practice really does make perfect, but while far from perfect, the flow in preparation and presentation this time seemed much easier.

Research starts at least a week in advance and preparation two to three days before the meal. We consulted a local butcher on the best cut of meat for our dinner and of course a trip to Central Market was required to gather other necessary ingredients. Thanks to Ron, a very helpful Central Market employee, our asparagus salad had perfect pepper rings, and a conversation with Ted, the Fromager, once again yielded a wonderful cheese selection for our dishes. This time we used a delectable Edam cheese to accompany dessert and a white cheddar appropriately labeled "Ted's choice." Our only non-edible purchases for this meal were an enameled iron roaster and a butter dish. Thank you Sandy, for lending your butter dish for our last meal.


Menu: Third Sunday in May

• Cream of Asparagus Soup
• Braised Calf's Liver
  
• Rice Au Gratin
• Carrots and Turnips in a Light Cream Sauce
• Asparagus Salad
• Custard Pie with Edam Cheese and coffee

Cream of Asparagus Soup (recipe below):
A once again smooth and dreamy concoction that melds a heavy cream base with onions and asparagus on a level that would make well-seasoned palettes sing. The recipe begins with a combination of beef stock, asparagus and onions, reserving the feathery green tips for later. The mixture cooks on the stove and then is blended to liquidity. A roux of flour, butter and heavy cream is then added to form the most yummy soup. The asparagus tips are cooked separately and added last to give the best presentation possible. Add a little cracked pepper and VOILA!

Braised Calf's Liver (AKA Pot Roast):

While we try our best to adhere to Mrs. Hillar's suggestions for a tasty and wholesome meal, preparing calf's liver for dinner was beyond the capacity of acceptance for seven stomachs. After a unanimous vote of 1913 Club members our braised calf's liver promptly, and pleasantly, morphed into a pot roast. Prepared almost as directed by the recipe for calf's liver, the roast slow cooked and browned in its juices for almost five hours. The fantastic aroma and brown, meaty goodness was accompanied by carrots, onions, celery, parsnips and topped off with rosemary. After cooking, the juices were used to make a flavorful gravy.

Rice Au Gratin:
Served in a bright red Le Creuset heart pan, this dish looked perfectly presented. Cooked rice layered with butter, cheese and cayenne pepper (use sparingly) is baked in the oven topped with buttered breadcrumbs until browned. A simple, yet rich dish that complimented its menu counterparts. The best part was a Central Market white cheddar that became invisible in the white rice but provided gooey, cheesy goodness throughout.

Carrots and Turnips in a Light Cream Sauce:

Cooked separately and then combined in a thin white sauce, the carrots and turnips were pleasantly simple. The turnips added a nice flavor alongside the carrots and both complimented each other well in this dish.

Asparagus Salad:

Resting on a lettuce leaf and wrapped in orange and yellow pepper rings, chilled asparagus clusters provided a refreshing interlude to an otherwise heavy meal. The salad was served with a French dressing and made a delicious and colorful tabletop presentation.

Lemon Custard Pie:

Putting our own twist on Mrs. Elizabeth O. Hiller's suggestion for a traditional custard pie in a doughy crust for dessert, we opted to kick it up with lemon and a graham cracker crust instead. This pie was the highlight of the meal with a smooth, creamy texture and just the right amount of tartness accompanied by a cloud-like whipped cream topping. Served with Edam cheese and coffee, this delectable lemon marvel made us all wish our stomachs were empty so we could enjoy more.

When dinner was over, our stomachs were more than full from the food and our hearts were warm from the conversation of good friends. Music played on the Victrola and the player piano's keys danced to the notes of Scott Joplin's "The Entertainer." Another dinner had passed but we were already looking forward to our next gathering and the next 1913 Club dinner.

Cream of Asparagus Soup
Ingredients: (We doubled the recipe)
3 cups white (chicken) stock
1 bunch asparagus
2 cups cold water
2 slices onion
4 tablespoons butter
4 tablespoons flour
1 1/2 cups scalded milk
1/2 cup hot cream

Process: Wash, scrape and cut asparagus in one-inch pieces; reserve the tips. Cover with boiling, salted water, cook 10 minutes; drain, add chicken stock and onion slices, cook until tender. Remove from stove, liquify in blender, set aside. Melt butter in pan, add flour and stir to a smooth paste; remove from fire and add first mixture slowly, stirring constantly. Season with salt and pepper; add hot milk and cream, continue stirring. Steam asparagus tips until tender. Add tips to soup and serve.


NOTE: The next 1913 Club dinner will be the first week in June on Sunday, June 6.