C.L.O.G. Supper Club 2009 Kick Off

The Cool Ladies of Gray (C.L.O.G.)started their very own supper club this past Saturday night. Our Girls Night Group which has been meeting for a year, decided with the leadership of Stephanie to get a supper club going this summer. We each take turns hosting a dinner at our homes and decide on the menu. The host selects the recipes, hands them out to each of the women and they are responsible to make the one item assigned to them and bring it to the supper. It gives us a wonderful opportunity to try new recipes, add a bunch to our own collection and taste them, of course among great friends. We included our husbands, decided kids were off limits and set the dates!

Since Stephanie has been a part of a supper club in her last neighborhood and suggested ours, she hosted first. The menu consisted of the following:

Avocado Relish with Mozzarella Quesadillas

Sweet Vidalia Onion Tart

Rum Swizzles (these can totally wreck you!)

Low Country Boil

Marinated Tomatoes

Key Lime Meringue Tarts

Strawberry-Blueberry Compote in Red Wine Syrup over ice-cream.

Here are some pics of the C.L.O.G.S and their dates:

Stephanie and Tom
Marla and Paul
Trina and Hal
Oops! That's not Annette and Stan. It is Annette and Marla. I missed getting a pic of Stan and Annette this go round. I will catch them together next supper!

Me and Don

The food was fantastic and the recipe that I was given to make was the Key Lime Meringue Tarts. I will share the recipe with you all at the end of the post!

Yummy appetizers! Trina rocked this recipe out!! She made the avocado relish and mozzerella quesadillas. The avocados were like eating butter and the basil sauce with all of it made it super fresh.Sweet Vidalia Onion Tart. The main event! The low country boil. It turned out really good. Stephanie's recipe had a real Louisianna flare to it. A bit different from the recipe's I have been exposed to while living in the South. It used Zatarain's creole crab boil which gave it a bit of a kick.

Here is some of the gang waiting for desert!Here are the Key Lime Tarts. It was a great recipe and were easy to make. They also make a great presentation. They are however, very rich and very sweet, but very yummy!!!

We also finished up dinner with the Berry Compote in Red Wine Syrup which was excellent. I will be trying all of the recipes again myself. I also brought a hostess gift. I made Stephanie a decorated match stick box with some votive candles in a matching gift bag. I hope she liked it. I forgot to take picture, of course.

We had a wonderful time and our Hub's all seemed to get along great! We are looking forward to our next dinner at Trina and Hal's. Stay tuned for more great summer fun and great recipes.

Here is the Key Lime Meringue Tart recipe for you to try:8 egg yolks

2 cups sweetened condensed milk

Lime zest from 1 lime

3/4 cup sugar

8 tart shells (Available in frozen food section)

4 egg whites

1/4 cup lime juice

Combine the egg yolks, sweetened condensed milk and lime peel in a bowl and whisk together until well mixed. Whisk in the lime juice gradually. Ladle into the tart shells, filling 3/4 full. Bake at 400 dgrees for 15-20 minutes our until filleing is set. Cool on wire rack.

Beat the egg whites with 1 tablespoon of sugar in a mixing bowl until soft peaks form. Add remainig sugar very gradually, beating constantly until stiff peaks form and all of the sugar is incorporated. Bake at 400 degrees just until goldne brown. Cool completely at room temperature, then place into the refridgerator until ready to serve.

Note: I used x-tra large eggs so I ended up getting 12 tarts out of this batch instead of 8.