Article published November 01, 2009
Luncheon toasts old friends, taste of fall harvest season
Taste after taste and course after course, the luncheon menu at the home of Janet George was a tribute to the harvest season and happy times and people from Toledo culinary memories.
But why would anyone expect anything else from someone who is as dedicated a foodie as Janet is?
Janet was the coordinator of the popular cooking classes at Gourmet Curiosities, which was owned by Geneva and Bruce Williams. Occasionally Janet and Geneva team up for demonstrations at Kitchen Tools and Skills in Perrysburg.
Janet served guests cups of steaming spiced cider and invited them to hang out in the kitchen with her and try a new recipe. Pumpkin Pie Dip, like the cider, saluted the season. Don't grimace at the thought of canned pumpkin being turned into a dip. With spices and cream cheese it is really very good, especially when gingersnaps and tart apple wedges are dipped into it.
Mention Andre's and any Toledoan who has eaten at the Summit Street restaurant will mention a favorite soup. Recipes from Andre's are scarce, but Janet and her friends think they have come close to the tomato soup formula. It may not be precise but it was excellent and served with mini grilled cheese sandwiches coated with crisp parmesan cheese.
The next course provoked fond memories of the late Betty Timko and her famous spinach salad. Betty's Pasta Salad is a takeoff on the original salad, but adds cauliflower and broccoli. No bean sprouts. It features Betty's Dressing that is available in local stores, or you can make your own. Trays of tea sandwiches served with the salad gave guests a choice of chicken with smoked almonds, ham, and salmon.We should have put down our forks and walked around the block before the last course. But we had heard Geneva Williams made chocolate mousse with real whipped cream. Rich and creamy, it filled parfait glasses and was encircled with three kinds of cookies. It was served with chocolate mint tea. Thanks Janet, for the memories, the recipes, and the calories.
Mary Alice Powell is a retired Blade food editor.
Contact her at: mpowell@theblade.com.
1 8-ounce package cream cheese, softened
2 cups powdered sugar
1 cup canned pumpkin
1/2 cup sour cream
1 teaspoon each: ground cinnamon and pumpkin pie spice
1/2 teaspoon ground ginger
Beat cream cheese and powdered sugar smooth. Beat in remaining ingredients until smooth and well blended. Serve with gingersnaps and apple slices.
1 1-pound package rotini pasta, cooked and drained
1 pound bacon, fried, drained, crumbled
8 ounce package shredded cheddar cheese
2 hard-cooked eggs, or more
1 jar Betty Dressing
Fresh broccoli, cut into bite-size pieces
Fresh cauliflower, cut into bite-size pieces
1 bunch green onions, chopped
2 large tomatoes, pared and chopped
Combine pasta with vegetables. Stir in dressing. Spoon into serving dish. Complete by layering tomatoes, bacon, chopped eggs, and cheese. If desired pour more Betty Dressing on top. Refrigerate at least an hour before serving.
1 cup milk
2 1/2 cups miniature marshmallows
1 7-ounce chocolate almond bar
2 squares semi-sweet chocolate
2 tablespoons unsweetened cocoa
2 cups whipped cream
Combine milk, marshmallows, chocolate bar, and chocolate squares. Heat in microwave on high 3 or 4 minutes. Blend in cocoa. Cool completely before folding in whipped cream.
1/2 gallon apple cider (8 cups)
1/2 cup fresh lemon juice, plus 1 strip zest
1/2 cup fresh orange juice, plus 1 strip zest
3 cinnamon sticks
4 whole cloves
1 tablespoon unsalted butter, softened
Optional:
Bourbon, rye, or whiskey
Cinnamon candy sticks
Combine all ingredients except butter in large pot. Simmer over medium heat, about 20 minutes but do not boil. Ladle cider into mugs, but leave zest and spices in pot. Add 1/2 teaspoon butter to each mug.
Optional: Spike the adults' drinks with a shot of liquor and garnish with cinnamon stick candies.
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