August Dinner Club

The theme of our most recent dinner was to use local produce and products available in August. The sides and appetizers included fruits and vegetables from local CSAs Sweeter Song Farm and Meadowlark Farm, our local food coop, Oryana or area farmers' markets. Appetizers and entree included fish from Lake Michigan. The variety of produce available in August is boundless and thus challenged us limit our choices. We did manage and pairing the menu with local wines raved about dinner all evening.

APPETIZERS

Smoked Fish Mini Pizza
12 wanton wrappers (squares)
olive oil cooking spray
4 (1 ounce) slices smoked fish, cold
4 ounces cream cheese
2 T finely chopped red onion
1 T capers
1 T fresh chopped dill weed
1/2 t grated lemon rind
48 1/2 inch pieces of chives
Preheat oven to 400
Arrange wrappers in a single layer on two cookie sheets. Spray lightly with oil. Bake 5 minutes or until crisp. Cool.
Cut each fish piece into 6 equal portions. Combine all other ingredients except chives stirring well.
Spread 1 t on each wrapper, top with 1 piece of fish and garnish with 2 chive pieces. Serve.

BBQ or Smoked Salmon Spread
8 ounces cream cheese
1/2 C sour cream
1 T freshly squeezed lemon juice
1 T minced fresh dill
1 to 1 1/2 prepared horseradish, drained
1/2 t kosher salt
1/4 t ground black pepper
4 ounces smoked or BBQ salmon
Cream cheese until smooth, add sour cream, lemon juice, dill, horseradish, salt and pepper. Mix.
Add salmon and mix well. Chill and serve with crudites or crackers.
Makes a good spread for wraps. Spread on dried tomato wrap, roll up and wrap with syran wrap. Refrigerate.
When ready to serve, cut up each roll and arrange on platter.

Roasted Eggplant Spread
2 small to medium eggplants, peeled
1 each red, purple, yellow bell peppers, seeded
1 red onion, peeled
3 garlic cloves, minced
4 T virgin olive oil
1 1/2 t kosher salt
1 1/2 t freshly ground black pepper
1 T tomato paste
Preheat over to 400. Cut veggies into 1" cubes. Toss with oil, garlic, salt and pepper. Spread on cookie sheet and roast for 45 minutes or until lightly browned. Toss once during roasting. Cool slightly. Place veggies in food processor with steel blade, add tomato past and pulse 3 or 4 times to blend. Taste for salt and paper. Garnish with parsley. Spread on pita chips or baked wontons. Can be used with tortillas or wraps.

Grilled /Roasted Eggplant Spread Quesadillas
1 recipe Roasted Eggplant Spread
1 package tortillas or sundried tomato wraps
grated monterey jack cheese
grill
Spread eggplant on one half of tortilla or wrap. Sprinkle cheese over spread. Fold in half. Grill each side until cheese melts. Remove to plate. Cut into four wedges.

BBQ Salmon Great Lakes Style
2 T butter
2 T brown sugar
2 cloves garlic, minced
1 T fresh lemon juice
2 t soy sauce
1/2 t ground black pepper
4 salmon steaks or 1 fillet
In small saucepan combine all ingredients except salmon. Cook and stir until sugar dissolves. Grill salmon basting with sauce until salmon flakes easily with a fork.
Serve as is or use in Pate' recipe.

King Salmon Pate'
6 oz. cream cheese
1 t worcestershire sauce
5 - 6 squirts tobasco sauce
1/2 medium salmon fillet that has been barbaqued with the Great Lakes BBQ sauce (above)
Break up salmon, beat slowly 1 minute to break up salmon into smaller pieces. Add cream cheese on low speed mix, adding worcestershire, tabasco, salt and pepper. Mix 1 minute. Serve on favorite crackers.

ENTREE

Cedar Planked Salmon
1 plank 18"x6"x1/2" or so
1 salmon fillet - skin on
kosher salt
olive oil
Old Bay Seasoning
Soak plank in water overnight.
Charcoal fire
Cover fillet generously with olive oil - all over
Sprinkle meat side with course salt and Old Bay (carefully)
Refrigerate for an hour or so.
Put plan on grill and cover. When plank starts to smoke and crackle, put salmon on skin side down, cover.
Should take 8 - 10 minutes (test for flakiness).

SALAD

Garden Greens with Blueberry Viniagrette
Mixed greens topped with
carmelized leeks (saute in olive oil until slightly browned)
blueberries
small dollops of Leelanau Cheese - peppercorn cheese spread
toasted almonds

Blueberry Viniagrette
1 C blueberries heated til bubbly, berries pop and sauce is formed (can strain if desired)
Add 1/3 C olive oil
1/4 C balsamic vinaigrette (or to taste
1 T maple syrup
Mix well, serve with salad

Green Bean, Cherry Tomato, and Grilled Corn Salad (from Bon Appetit)
1 1/2 pounds green beans
3 ears of corn, husked
1 T plus 1/2 C olive oil
1 1/2 C cherry tomatoes (about 9 oz), halved
1/3 C (packed) thinly sliced fresh basil
1 large shallot, chopped
3 T white wine vinegar
Cook beans til crisp-tender. Drain and rinse in cold water and drain again.
Prepare grill. Brush corn with 1 T olive oil. Salt and pepper. Grill until browned in spots, turning occasionally, about 10 minutes. Cool.
Cut kernels off cobs (about 2 C).
Place corn, beans and tomatoes in large bowl.
Mix basil, shallot and vinegar in medium bowl. Whisk in 1/2 cup oil. Season with salt and pepper.
Add dressing to salad and toss.

SIDES

Oil-Roasted Summer Vegetables (from The Silver Palate Cookbook)
6 baby zucchini
6 baby eggplants
1 pound green beans
6 new potatoes
1/3 C olive oil
2 course salt
Preheat over to 375. Wash and dry vegetables. Arrange in shallow baking dish large enough to hold them in single layer.
Drizzle with olive oil, sprinkle with course salt.
Roast in center of oven until brown and slightly shriveled.
All vegetables will not cook at the same rate.
Remove individual vegetables as they become tender.
Cool to room temperature and serve.

Any summer vegetable could be used in this recipe.

DESSERT

Grandma Stanley's Peach Cake
Mix together. Bake in 9" x 13" pan @ 350 for 30 minutes or until done.
2 C flour
2 C sugar
1 t soda
1 t baking powder
1 t salt
2 eggs
2 1/2 C mashed peaches

Topping - Cook 7 - 8 minutes until thick
3/4 C sugar
1 stick butter
3/4 C evaporated milk
2 t vanilla
Poke holes in cake - add topping.

WINES

Arcturos 2005
Pinot Gris
Black Star Farms

Filed under Dinner Club • Recipes • Appetizers • Desserts • Entrees • Salads • Sides