(Some of us may, but that's beside the point.)
Welcome to the first real entry of our book club blog, Reading Between the Wines. Each month we will give a quick recap of the book and will also provide that month's recipes. We will spare you the rundown on the amount of wine consumed.
September's book was Orphan Train by Christina Baker Kline, and it was well received. We had an almost full house; the one missing member was scheduled to give birth the very next day, so she got a pass. Besides, she'd already learned all about the importance of a good swaddle at our August gathering.
photo credit: Goodreads
Most of us had no idea of the history of the real orphan trains. While the story unfolds in two different strands, we agreed that the older plotline (the one set in the early 1900's) was more intriguing. Orphan Train is a quick, enjoyable read made all the more fascinating by its historical basis.
Roasted Red Pepper Pimento Cheese
1 jar of roasted red peppers, finely chopped
1/2 c minced green onion
2 cloves garlic, minced
1 8oz block of extra sharp cheddar cheese, grated
1 8oz block pepper jack cheese, grated
1/2 c mayonnaise
several dashes of Tabasco sauce
1 T fresh lemon juice
salt and pepper
Serve with various types of crackers.
This recipe was rather labor intensive; grating the cheese by hand made it a little tedious, but the strength of the recipe hinges on the quality of cheese used.
It's better if made the day before and allowed to hang out in the fridge overnight.
This recipe was rather labor intensive; grating the cheese by hand made it a little tedious, but the strength of the recipe hinges on the quality of cheese used.
It's better if made the day before and allowed to hang out in the fridge overnight.
Black Bean and Sweet Potato Chili
2 T olive oil
1 large yellow onion, chopped
1 red bell pepper, cored, seeded & chopped
2 jalapeno peppers, seeded & diced
2 medium sweet potatoes, peeled and diced
3 large garlic cloves, minced
3 T chili powder
2 t salt
2 t cumin
1 t black pepper
1/2 t crushed red pepper
2 t dried basil
1/2 t marjoram
1 bay leaf
1 14.5 oz can diced tomatoes
28 oz vegetable or chicken broth
2 15 oz cans of black beans, rinsed and drained
juice of 1 lime
garnishes: chopped onion, chopped fresh cilantro, sour cream, shredded cheddar cheese
Heat oil in large saucepan; add onion and cook under tender. Add bell pepper, jalapeno and sweet potato; cook for 5 minutes. Stir in garlic and cook about 1 minute. Add chili powder + next 7 ingredients; stir and cook 1 minute. Add tomatoes and broth; simmer, uncovered, about 30 minutes. Stir in beans; cook 10 minutes. Remove bay leaf and add lime juice.
This isn't as labor intensive as it sounds. Tinker around with the spices to get it just right.
Cinnamon Roll Cake
CAKE:
3 c flour
1/4 t salt
1 c. sugar
4 t baking powder
1&1/2 c milk
2 eggs
2 t vanilla
1/2 c butter, melted
TOPPING:
1 c butter, softened
1 c brown sugar
2 T flour
1 T cinnamon
GLAZE:
2 c powdered sugar
5 T milk
1 t vanilla
Preheat oven to 350. Spray a 9x13 glass baking pan with cooking spray. Set aside.
In large bowl, mix the flour, salt, sugar, baking powder, milk, eggs and vanilla.
Once well combined, slowly add in the melted butter. Pour into prepared pan.
For topping, in a large bowl mix the butter, brown sugar, flour and cinnamon together until well combined and creamy.
Drop evenly over the batter by tablespoonfuls and use a knife to marble/swirl through the cake.
Bake at 350 for 28-32 minutes or until toothpick inserted in center comes out clean.
FOR GLAZE: In medium bowl, mix powdered sugar, milk and vanilla together with a whisk.
Drizzle evenly over the warm cake.
This is a hit every time. Best served warm.
Bon appetit and happy reading!