Dancing With The Devil In The City of God

Dancing with the Devil in the City of God is a deeply reported and beautifully written biography of the seductive and chaotic city of Rio de Janeiro from prizewinning journalist and Brazilian native Juliana Barbassa.

Barbassa moved a great deal throughout her life, but Rio was always her home. After twenty-one years abroad, Barbassa returned to find the city that once ravaged by inflation, drug wars, corrupt leaders, and dying neighborhoods was now on the precipice of a major change.

Rio has always aspired to the pantheon of global capitals, and under the spotlight of the 2014 World Cup and the 2016 Olympic Games it seems that its moment has come. But in order to prepare itself for the world stage, Rio must vanquish the entrenched problems that Barbassa recalls from her childhood. Turning this beautiful but deeply flawed place into a predictable, pristine showcase of the best that Brazil has to offer in just a few years is a tall order—and with the whole world watching, the stakes couldn't be higher.

With a cast of larger-than-life characters who are driving this fast-moving juggernaut or who risk getting caught in its gears, this kaleidoscopic portrait of Rio introduces the reader to the people who make up this city of extremes, revealing their aspirations and their grit, their violence, their hungers and their splendor, and shedding light on the future of this city they are building together.

Dancing with the Devil in the City of God is an insider perspective into a city on the brink from a native daughter whose life, hopes, and fortunes are entwined with those of the city she portrays.

It was a great book to read as we watched the 2016 Summer Olympics. Unfortunately, some of the problems encountered in Rio were not surprising to us after finishing Dancing with the Devil in the City of God.

We enjoyed the following foods while we had a lively discussion regarding the book, and the pros and cons of holding the Olympics in a different venue every 4 years.  Food for thought!

APPETIZERS & DRINKS
Heart of Palm Salad Skewers (This recipe was used with some adaptions in italics from Salada de Palmito no Espeto by Denise Browning)
Serves:  4

Ingredients:
For the Heart of Palm Salad Skewers:
6 heart of palm stalks, cut each stalk in half and split lengthwise if large
8 grape tomatoes
Arugula or spring mix leaves
½ ham or prosciutto slice
8-16 chunks of red onion (optional)

For the Lemon Vinaigrette Dressing:
2 tablespoons extra-virgin olive oil

  2 tablespoons fresh lemon juice

2 teaspoons Dijon mustard
A pinch of salt
A pinch of freshly ground black pepper
A dash of sugar
Fresh thyme leaves to sprinkle

To prepare the salad, assemble 4 heart of palm salad skewers by inserting and alternating heart of palm chunks, grape tomatoes, salad leaves, and chunks of red onion (optional) as shown in the pictures, or as desired. Each of our skewers contained 3 heart of palm chunks, 2 grape tomatoes, salad leaves, ham or prosciutto, and 2 to 4 chunks of red onion (optional). Once skewers are assembled, chill in refrigerator for about 30 minutes, covered with a wet paper towel.

Meanwhile, prepare the dressing. In a small bowl, whisk all the ingredients together well until obtaining a thick and homogeneous dressing. Drizzle the heart of palm salad skewers with the dressing, sprinkle with thyme leaves, and serve.

Caipirinha  ( Peasant’s Drink)
Referred as the national drink of Brazil

Serves:  2

1 lime quartered
¼ cup Cachaca (Brazilian rum) or another white rum
1 ½ teaspoons sugar
1 cup crushed ice
2 lime quarters for garnish

Squeeze the 4 lime quarters into a cocktail shaker, add the cachaça, sugar, ice and shake.  Pour into cocktail glasses and garnish with the additional lime quarters.


MAIN ENTREE
Grilled Chicken with Spicy Brazilian Tomato and Coconut Sauce

Ingredients:
4 tablespoons cooking oil
3 cloves garlic, minced
1 whole chicken breast, or 6 chicken legs
¾ teaspoon salt
ground pepper to taste

1 onion, chopped
1 tablespoon minced fresh ginger
1 jalapeno pepper minced with seeds and ribs removed
1 ¼ cups canned crushed tomatoes in thick puree
1 cup canned unsweetened coconut milk
2 tablespoons chopped cilantro or parsley

Light the grill.  In a shallow dish, combine 3 tablespoons of the oil with 2/3 of the minced garlic. Coat the chicken with half of the garlic oil and season with ¼ teaspoon of the salt and 1/8 teaspoon pepper.  Grill the chicken over moderately high heat, basting with the remaining garlic oil, until just done, about 10 minutes per side for the breasts, 13 minutes for the legs.

Meanwhile, in a medium saucepan, heat the remaining 1 tablespoon oil over moderately low heat.  Add the onion and cook, stirring occasionally, until translucent.  Add the remaining garlic, ginger, jalapeno pepper, stirring for about an additional minute.   Add the tomatoes, coconut milk, and remaining salt and pepper.  Bring to a simmer and cook, stirring occasionally, until thickened, about 5 minutes.

To serve:  Place chicken on a platter, spoon sauce of the chicken, sprinkle cilantro over the top.  Serve with rice.


DESSERT
Spanish Flan
Serves:  6

Ingredients:

2 cups evaporated milk
1/4 teaspoon salt
6 whole eggs
1/2 cup white sugar + 6 tablespoons
1 teaspoon vanilla

Preheat oven to 325 degrees. In a medium, heavy saucepan add 1/2 cup of sugar and place pan over low heat. Cook until golden caramel is obtained. Pour caramel into a 1 1/2 quart warmed round casserole dish and quickly coat bottom of dish by rotating and tilting dish until bottom is completely coated. Set aside to cool and harden caramel.
Using the same saucepan that was used to make caramel, scald milk with salt. In a mixing bowl, beat eggs with the 6 tablespoons of sugar and 1 teaspoon of vanilla until light and foamy. Slowly add scalded milk to egg mixture stirring constantly. Strain egg and milk mixture into casserole dish covering caramelized bottom.
Place casserole dish in shallow pan which has been filled with hot water half way up dish (Bain Marie). Cover flan mixture with piece of parchment paper cut to fit in order to prevent skin from forming on top. Place pan in center of oven and cook for approximately 45 minutes or until custard is set. Test for doneness by inserting a cake tester into center of custard. When removed, if tester is clean the custard is done.
Cool, then cover and refrigerate until well chilled. To serve, run knife around edge of custard and shake gently. Invert custard onto rimmed serving plate. The caramel will drip down the sides of the custard to form a delicious sauce.

Euphoria

Inspired by events in the life of revolutionary anthropologist Margaret Mead, Euphoria is the story of three young, gifted anthropologists of the 1930s caught in a passionate love triangle that threatens their bonds, their careers, and, ultimately, their lives. Definitely worth the read.

We chose to not cook as one of us has a Golden Retriever puppy that is oh so happy to have people come to visit HIM! Instead we ate at Cafe Terracotta in downtown Littleton. Cuisine was superb! As was the wine. It was a wonderful evening full of rich discussion, delicious food and as always, the best of friends. 

Sisters in Law: How Sandra Day O'Connor and Ruth Bader Ginsburg Went to the Supreme Court and Changed the World

Linda Hirshman tells the fascinating story of the intertwined lives of Sandra Day O’Connor and Ruth Bader Ginsburg, the first and second women to serve as Supreme Court justices.

The relationship between Sandra Day O’Connor and Ruth Bader Ginsburg—Republican and Democrat, Christian and Jew, western rancher’s daughter and Brooklyn girl—transcends party, religion, region, and culture. Strengthened by each other’s presence, these groundbreaking judges, the first and second to serve on the highest court in the land, have transformed the Constitution and America itself, making it a more equal place for all women.

Linda Hirshman’s dual biography includes revealing stories of how these trailblazers fought for their own recognition in a male-dominated profession—battles that would ultimately benefit every American woman. She also makes clear how these two justices have shaped the legal framework of modern feminism, including employment discrimination, abortion, affirmative action, sexual harassment, and many other issues crucial to women’s lives.

Sisters-in-Law combines legal detail with warm personal anecdotes that bring these very different women into focus as never before. Meticulously researched and compellingly told, it is an authoritative account of our changing law and culture, and a moving story of a remarkable friendship.

Here are the recipes we enjoyed that memorable evening . . .

DRINKS & APPETIZERS

Fresh Fruit Margaritas
Juice the following fruits:
3-4 oranges
5 limes
1 lemon
1 mango (optional)
Container of coarse salt, large enough for glass to fit.
Tequila of choice, we splurged and used Hussong’s Tequila.
Crushed ice
Margarita glasses

Juicing can be done earlier and stored in refrigerator until ready to use.

At serving time, quarter 1 lime, rub one section of lime on rim of Margarita glass, then salt the rim.  Pour one jigger of tequila in bottom of glass - add more to taste, if desired.  Add crushed iced, pour juice over ice to fill glass.  Stir and set lime quarter on rim.

Made 3 servings in large margarita glasses.

Guacamole
3 large ripe avocados
1 small tomato
1 small fresh jalapeño finely chopped
2-3 tablespoons lime juice
Salt, pepper to taste
Bag of corn tortilla chips

Cut avocados in half, scoop out fruit, save 2 of the pits and set aside.  Mash the avocado with fork until smooth texture.  Finely chop tomato and jalapeño. Gently stir in tomato and jalapeño to mashed avocado. Add lime juice and salt and pepper to taste.

To keep guacamole from turning brown: insert 2 pits into the guacamole, so they are entirely covered.  Smooth top of guacamole, cover with plastic wrap, press wrap onto guacamole so there is minimal space between the wrap and guacamole.  Refrigerate until serving time.

Place chips in serving container, such as a basket if desired.

Enjoy! We certainly did!

MAIN ENTREE

Chicken Tinga-slow cooker recipe 
Makes 10 servings
4 skinless, boneless chicken breast halves
1 onion, chopped
1 (15 ounce) can tomato sauce
1 tablespoon cider vinegar
1 cup chicken broth (used lower sodium)
1/4 (7 ounce) can chipotle chili peppers in adobo sauce, chopped and seeded (If you like    heat add 1/2 to 3/4 can)
1 tablespoon adobo sauce from can
1 fresh med. jalapeño pepper, seeded and chopped (add 1 more if you want spice)
2 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon dried marjoram
1/2 teaspoon dried thyme
1/4 teaspoon red pepper flakes
1 pound chorizo sausage
salt and pepper

*Serve on tostada shells or corn tortillas. Chicken Tinga is very versatile and can also be used in nachos, burritos and other dishes.

Directions:
Mix chicken, onion, tomato sauce, vinegar, chicken broth, chipotle chili peppers, adobo sauce, jalapeño pepper, garlic, oregano, cumin, chili powder, marjoram, thyme, and red pepper flakes in a slow cooker.

Cook on low until chicken is tender and no longer pink in the center, 3 1/2-4 hours. Remove chicken from slow cooker and shred using 2 forks, then return to the slow cooker.

Heat a large skillet over medium-high heat. Cook and stir chorizo sausage in the hot skillet until browned and crumbly, 5 to 10 minutes; drain and discard grease. Stir chorizo into chicken mixture.
Cook on low for 45 minutes to 1 hour.

Top with Amy’s Cilantro Cream Sauce and serve with Cilantro and Lime Coleslaw Dressing (recipes below)

Amy's Cilantro Cream Sauce
*This cilantro cream sauce can be used as a dip, or as a sauce for fish or chicken.
1 (8 ounce) package cream cheese, softened
2 tablespoons sour cream
1 (7 ounce) can tomatillo salsa (used “mild”)
1 teaspoon freshly ground black pepper
1 teaspoon celery salt
1/4 teaspoon ground cumin
2 teaspoons garlic powder (used 1 teaspoon Penzeys roasted   garlic)
3/4 cup fresh cilantro, chopped
1 tablespoon fresh lime juice

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

NOTE: Recipe adapted from Allrecipes.com

Cilantro and Lime Coleslaw Dressing
1/4 cup chopped green onions
1/2 cup cilantro leaves
2 cloves garlic, chopped
1/2 teaspoon seasoning salt
1/2 teaspoon pepper
1/4 cup fresh lime juice
1/4 cup water
1/4 cup oil
1/4 cup mayonnaise
1/4 cup sour cream

Put first 7 ingredients in a food processor and pulse until combined. When mostly smooth, while processor is running, slowly pour in the oil. Add the mayonnaise and sour cream, pulse until combined. Taste and adjust as needed.

DESSERT
Since the rest of our meal was Southwestern fare in tribute to Sandra Day O'Connor, I decided a New York Style Cheesecake was in order in honor of Ruth Bader Ginsburg.  I decided to purchase one in order to save time.  My Father's Table makes a delicious cheesecake which we all shared and thoroughly enjoyed.  Plus, 50% of profits are donated to charities.  You can't beat that!

Circling the Sun

What an amazing book and read this was to share over a meal together!  Circling the Sun by Paula McLain, who also wrote The Paris Wife, was about Beryl Markham, a largely forgotten author, aviator and adventurer.  Here's what NPR had to say about the book . . .

Circling the Sun focused on Markham's life through her 20s; she told her story from the cockpit of her Vega Gull airplane during her record-breaking 1936 flight. Her flight into the past began with her wild-child upbringing. Born Beryl Clutterbuck, raised in British East Africa ("before Kenya was Kenya") to a neglectful mother and an accomplished racehorse-trainer father, she modeled fearlessness throughout her life. Young Beryl always ran with the boys, training up as a warrior among the Kipsigis people of Kenya. Boarding school did not suit her: "I ran away half a dozen times, once hiding in a pig hole for three days." Eventually, following in her father's footsteps, she became the youngest, as well as the only female, licensed horse trainer in Kenya. This in the world of the early 20th century, when a woman simply riding astride shocked high society.

Beautiful, smart and headstrong, the independent young firebrand in trousers bewitched every man and woman she met. Her passions proved uncurbable; Circling the Sun captured the private side of a woman who appeared preternaturally self-assured, even as her world was crashing down around her ears. Undeterred by a failed affair, a wretched divorce and looming poverty, she pressed on. She turned her fortunes around with a filly named Wise Child, a long shot she brought to greatness on the turf.

Paula McLain created a voice that was lush and intricate to evoke a character who was enviably brave and independent. Markham's self-stated challenge was overcoming the "horrible crimes [of] being a woman and daring to think I could be free." Soaring high over the Atlantic at the age of 28, she finally embraced the freedom she sought when she learned to defy gravity.

Here are our delicious recipes from that wonderful evening.  Make sure to include champagne.  We did!  (Spoiler alert - the characters drank a lot of champagne in the book.)

APPETIZER
Softened Brie with pumpkin jam and toasted walnuts.  Served with a variety of English crackers.

MAIN COURSE
Rolladen, taken from the New York Times International Cook Book
By Craig Claiborne

3 large, thin slices of bottom round beef (each about ¼ inch thick and about 12x6)
Salt and pepper to taste
6 teaspoons of regular prepared mustard
½ to ¾ cup thinly sliced onion strips, about 2 inches long
¼ cup chopped onion
4 full strips of bacon
4 dill pickle spears                                                    

 ¼ cup butter
1 tablespoon paprika
2 cups beef stock

Lightly tenderize the meat slices, cut in half, so each piece is about 6x6 inches.  Sprinkle with salt and pepper, then spread with mustard.

Cut bacon strips in half horizontally, cut lengthwise, so bacon is ¼ inch strips.
Cut pickle spears so they about ¼ inch by 2 inches long.  Arrange bacon, pickles and onion along straight edge of meat, and all pieces are parallel to each other, roll meat around filling, so that it is all encased.  Using kitchen twine, tie at the top and bottom of the rolled meat so it all stays together.

Heat the butter in a skillet and add the remaining onion.  Cook, stirring, until golden, then sprinkle with paprika.  Cook,  stirring, about 7 seconds, no longer.  Add the beef rolls and turn them in the paprika mixture until well coated on all sides.  Add one cup of the beef stock and cover.  Cook over medium-high heat for about 30 minutes, taking care that the meat doesn’t burn or stick.  Turn the meat and add ½ cup of the stock.  Cover and cook 30 minutes longer, add the remaining stock and continue cooking another 15-30 minutes or until the meat is fork tender.

Serve with steamed potatoes.

Steamed potatoes
2-4 medium sized potatoes, peeled and quartered.

Place potatoes in large pot with about 1 inch of water and 1 tablespoon of cooking oil.  Cover and cook over medium heat until potatoes are fork tender.  Watch potatoes carefully, adding more water as needed, so that potatoes do not stick or burn.

Serve Rolladen and potatoes on large platter, serve sauce from meat in gravy boat.  Enjoy!


DESSERT
Inside-Out Apple Crumbles
Servings: 4
4 small sweet apples, such as Honeycrisp or Fuji
1 tablespoon packed dark brown sugar
1/4 cup chopped walnuts
1/4 cup rolled oats
3/4 teaspoon cinnamon
1/4 teaspoon nutmeg                                  
1/4 teaspoon ground dry ginger
1 tablespoon butter
Topping:
1 cup low-fat plain Greek yogurt
1/2 teaspoon vanilla extract
1 tablespoon honey
*Note from book group member: Adjust to your likes. I like to grind my own cinnamon and nutmeg for better flavor. I made the recipe for 6 apples and doubled the recipe. When tightly packing each apple, I ended up using all the ingredients. Also, better if you the apples are still warm when putting on the yogurt.

Heat the oven to 400 F.
Use a melon baller to carve out the core of each apple, but leave about 1/2 inch at the bottoms (don't scoop all the way through). The goal is to create about a 1-inch-wide cavity down the center of each apple. Set aside.

In a medium bowl, mix together the sugar, walnuts, oats, cinnamon, nutmeg and ginger. Break apart the butter and mash it into the sugar mixture with a fork until well incorporated. Divide the mixture among the apples, spooning it in and packing it tightly into the cavity of each apple.

Arrange the apples in a baking dish, add 1 inch of water to the bottom of the dish, then cover with foil.

Bake for 25 minutes, then remove the foil and bake for another 20 to 25 minutes, or until a paring knife slides into the apples with no resistance. Set aside to cool slightly.

Meanwhile, in a small bowl whisk together the yogurt, vanilla and honey. Whisk in 1 teaspoon water at a time until the sauce resembles a thick whipped cream. Serve each apple with a quarter of the yogurt cream drizzled over top or on the side for dipping.

Nutrition information per serving: 240 calories; 80 calories from fat (33 percent of total calories); 9 g fat (3 g saturated; 0 g trans fats); 10 mg cholesterol; 20 mg sodium; 36 g carbohydrate; 5 g fiber; 26 g sugar; 7 g protein.

Original recipe from: Melissa D'Arabian, The Associated Press | September 1, 2015 8:46 AM ET.

Rebel Queen

The book, Rebel Queen by Michelle Moran, was quite the page turner for us.  We all thoroughly enjoyed it.  Here's a quick summary by Goodreads . . .

When the British Empire sets its sights on India in the 1850s, it expects a quick and easy conquest. After all, India is not even a country, but a collection of kingdoms on the subcontinent. But when the British arrive in the Kingdom of Jhansi, expecting its queen to forfeit her crown, they are met with a surprise. Instead of surrendering, Queen Lakshmi raises two armies—one male, one female—and rides into battle like Joan of Arc. Although her soldiers are little match against superior British weaponry and training, Lakshmi fights against an empire determined to take away the land she loves.

Told from the perspective of Sita, one of the guards in Lakshmi's all-female army and the queen’s most trusted warrior, The Last Queen of India traces the astonishing tale of a fearless ruler making her way in a world dominated by men. In the tradition of her bestselling novel Nefertiti, which Diana Gabaldon, author of the Outlander series, called “a heroic story with a very human heart,” Michelle Moran once again brings a time and place rarely explored in historical fiction to rich, vibrant life.

Instead of cooking Indian food, we dined at a new Indian Restaurant in Littleton called Zaikai Indian Cuisine.  The food was delicious and the service was impeccable.  All in all, a wonderful evening with friends eating, sharing a bottle of wine, and discussing a book we all enjoyed.

The Husband's Secret

The Husband's Secret by Liane Moriarty was another great book that our book club has read this year.   Acclaimed author Liane Moriarty has written a gripping, thought-provoking novel about how well it is really possible to know our spouses and ultimately, ourselves.  The Husband’s Secret begins with the main character, Cecilia, reading a letter that’s not meant to be read: My darling Cecilia, if you’re reading this, then I’ve died. . .   Imagine that your husband wrote a letter to you and it was only to be opened after his death.  To make matters worse, this letter contains his deepest and darkest secret.  A secret that has the potential to destroy not just the life you built together, but the lives of family members and friends, as well.  And you stumble across this letter while your husband is still alive.
Needless to say, a lively discussion ensued.  We hope you enjoy this book as much as we did.  And of course, along with our menu for a delicious meal.
Note:  Australia is the setting of this book.  We took some liberty with the foods offered this evening :*).  The mashers were out of this world!  Thanks, Ina!

Main Course
Bangers and Mash
Ingredients
2 pounds fresh veal or chicken sausages (8 large sausages)
2 pounds Yukon Gold potatoes, peeled and diced
Kosher salt
4 tablespoons (1/2 stick) unsalted butter, diced
4 ounces creme fraiche
1/2 cup whole milk
2 teaspoons Dijon mustard
2 teaspoons whole-grain or coarse mustard
1 teaspoon dry mustard
1 teaspoon freshly ground black pepper
Fresh parsley, for garnish

Preheat the oven to 425 degrees F.

Place a baking rack on a sheet pan and arrange the sausages in one layer on the baking rack. Bake for 18 to 20 minutes, until the sausages are just cooked through.

Meanwhile, place the potatoes in a large saucepan with 1 tablespoon of salt and enough water to cover the potatoes. Bring to a boil and simmer for 20 to 25 minutes, until the potatoes are very tender. Drain the potatoes in a colander and return them to the saucepan. Add the butter, creme fraiche, milk, Dijon mustard, whole-grain mustard, dry mustard, 1 tablespoon salt, and the pepper and beat the potatoes in the pan with a handheld mixer on low speed until very smooth and creamy.

To serve, mound a generous portion of potatoes on a dinner plate and top with sausages that have been cut in half diagonally. Sprinkle with fresh chopped parsley and serve.

2010, Ina Garten, All Rights Reserved

SALAD
Zucchini Mint Ribbon Salad
Serves 6

Ingredients
◦ 1 1/2 pounds zucchini, peeled
◦ 2 large carrots, peeled
◦ 1/2 medium red pepper and ½ medium yellow pepper, Julienned
◦ 1 green onion, finely chopped
◦ 1/4 cup oil
◦ 1/4 cup lemon juice
◦ 3 teaspoons honey
◦ 1 teaspoon sugar
◦ 2 tablespoons chopped of fresh mint
◦ 1 teaspoon cracked black peppercorns
◦ Sea salt, to taste

Directions
1 Make dressing ahead of time using last 7 ingredients. Place ingredients in a glass jar and shake well to mix.  Place in refrigerator 1-3 days ahead to bring out the herb flavor.
2 Using vegetable peeler, peel long wide strips lengthwise from zucchini.
3 Using a vegetable peeler, peel long strips lengthwise from carrot.
4 Combine zucchini, carrots, peppers and onion in large bowl.
5 Add dressing to vegetables and toss lightly.

Dessert
Hot Cross Buns
Prepare: Dough for Parker House Rolls (changes for Hot Cross buns have been included)
Heat until warm (105°-115°)  1 cup milk
Add and stir until the sugar is dissolved:
    2 tablespoons butter, softened
    ¼ cup sugar
    ¾ teaspoon salt
    ¼ cup currants
    ¼ teaspoon ground cinnamon
    1/8 teaspoon grated or ground nutmeg
Combine in a large bowl and let stand until the yeast is dissolved, about 5 minutes
     2 tablespoons warm water (105°-115°)
     1 package active dry yeast (2 ¼ tsp)
     1 teaspoon sugar (my addition)
When the milk mixture has cooled to lukewarm, stir it into the yeast, beat in 1 large egg.
Have ready:
3 ½ to 3 2/3 cups all purpose flour
Stir in part of the flour, then knead in the rest, using only enough to form a dough that can be handled easily.  Place in an oiled bowl.
Cover and let the dough rise in a warm place until doubled in bulk.  After the first rising, punch down the dough, shape into 18 balls and place about 1 ½ inches apart in rows on greased baking sheets.  Cover and let rise until almost doubled in volume.
Preheat the oven to 425°, bake about 20 minutes, until golden brown.  Decorate with the traditional cross, using Milk Glaze.

Milk Glaze

Beat together until smooth:
½ cup confectioners’ sugar
2 teaspoons hot milk
¼ teaspoon vanilla
Using a knife, drizzle thin lines in shape of a cross across each bun.

Hot Cross Buns- Recipe taken from Joy of Cooking, By Irma Rombauer, Marion Becker and Ethan Becker,  Edition 2006
Note:  Buns originated in medieval England, to commemorate Good Friday.
   

   

We hope you enjoy the book along with the meal as much as we did!

   

The Bookseller

The 3 of us fully expected to enjoy reading The Bookseller by Cynthia Swanson.  After all, Swanson is a local author - she resides in Denver - and we like to support Colorado and its authors.  However, we were sorely disappointed with The Bookseller.  The story takes place in Denver during the early 1960's, which was the fun part of the book.  It was interesting to read about "new" shopping centers such as University Hills, which has since changed immensely, if it's even there anymore.  The Bookseller tells the story of Kitty Miller - a single woman in her late 30s who owns a bookshop with her best friend on Pearl Street in Denver, and begins to have nightly dreams of an alternative reality in which she's a married woman with children (and no more bookstore). Swanson does a good job of confusing the reader as to what exactly is the main character's "real" life.  It was a fast, engaging read and great for discussion but not one of our favorite books we have read this year.  The following recipes are variations of foods mentioned in the book, such as Kitty enjoyed eating and making PBJ sandwiches, so I made PBJ Bars for dessert.  We'd love to know what you think of the book.  Please add your comments and enjoy the food!  It was a hot evening so we had cold food!

Main Course
Extreme Chef's Salad
Yield: 4-6 servings
Ingredients:
8 cups salad greens-I used romaine, torn into bite-sized pieces
4 ounces Swiss cheese, cut into julienne strips
4 ounces baked ham, cut into julienne strips
4 ounces smoked turkey, cut into julienne strips
2 hard-boiled eggs, cut into wedges
1 ripe avocado, diced
4 ounces radishes thinly sliced
6-8 ounces mushrooms sliced
4 ounces red pepper, cut into julienne strips
4 -6 ounces artichoke hearts, drained and quartered
4-6 ounces rinsed and drained white beans
10 grape tomatoes, halved
6 ounces Kalamata and assorted Greek olives, pitted and sliced in half
Kosher salt and freshly ground black pepper
1 cup dressing of your choice, such as shallot or herb vinaigrette, ranch, or blue cheese

Wash and dry lettuce and tear into bite sized pieces.  Toss the lettuce with the rest of the ingredients. Season with salt and pepper to taste. Pour dressing over salad right before serving and toss again.

Fruit Salad

1cup honeydew melon, cut into small pieces

1 orange, each slice cut into thirds

1 apple, each thin slice cut into thirds

2 cups red grapes (about)

Salad Dressing:

Juice and zest of ½ orange

Juice of ½ lime

Juice of ½  lemon 

1 tablespoon honey, add more if needed

Place all fruit in large bowl, mix fruit gently.

In separate small bowl, mix all juices and honey together for dressing and pour over fruit.

Refrigerate until serving.

Dessert

Peanut Butter & Jelly Bars (from Barefoot Contessa's cookbook, barefoot contessa at home)

1/2 pound (2 sticks) unsalted butter, at room temperature, plus more for greasing pan

1 1/2 cups sugar

1 teaspoon pure vanilla extract

2 extra large eggs, at room temperature

2 cups creamy peanut butter (I used Skippy Low Fat PB - 18 oz jar)

3 cups all purpose flour, plus more for dusting pan

1 teaspoon baking powder

1 1/2 teaspoons kosher salt

1 1/2 cups good quality raspberry jam or other flavor of your choosing (18 oz jar)

2/3 cup salted peanuts, coarsely chopped

Preheat oven to 350 degrees.  Grease and flour 9x13x2 inch baking pan.

In bowl of electric mixer fitted with paddle attachment, cream butter and sugar on medium speed until light yellow, about 2 minutes.  With mixer on low speed, add vanilla, eggs, and peanut butter.  Mix until well combined.

Spread two thirds of the dough in the prepared pan, using a spatula to spread mixture evenly.  Spread jam evenly over dough.  Drop small globs of remaining dough evenly over jam.  Don't worry if all the jam isn't covered; the dough will spread when it bakes.  Sprinkle with the chopped peanuts and bake for 45 minutes until golden brown. Cool and cut into small squares.  Yum!