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!

All the Light We Cannot See

All the Light We Cannot See by Anthony Doerr was read by our group in May.  All the Light We Cannot See was awarded the 2015 Pulitzer Prize for fiction and was a finalist for the 2014 National Book Award.  In 2007, the British literary magazine Granta placed Doerr on its list of 21 Best Young American novelists.  We certainly agreed, fabulous book!
The main character, Marie Laure lives with her father in Paris within walking distance of the Museum of Natural History where he works as the master of the locks. When she is six, Marie goes blind, and her father builds her a model of their neighborhood, every house, every manhole, so she can memorize it with her fingers and navigate the real streets with her feet and cane. When the Germans occupy Paris in June of 1940, father and daughter flee to Saint-Malo on the Brittany coast, where Marie-Laure’s agoraphobic great uncle lives in a tall, narrow house by the sea wall.
In another world in Germany, an orphan boy, Werner, grows up with his younger sister, Jutta, both enchanted by a crude radio Werner finds. He becomes a master at building and fixing radios, a talent that wins him a place at an elite and brutal military academy and, ultimately, makes him a highly specialized tracker of the Resistance. Werner travels through the heart of Hitler Youth to the far-flung outskirts of Russia, and finally into Saint-Malo, where his path converges with Marie-Laure’s.
Doerr’s gorgeous combination of soaring imagination with observation is electric. Deftly interweaving the lives of multiple characters, Doerr illuminates the ways, against all odds, people try to be good to one another.
Our dinner for the evening included the following, with recipes including food and ingredients mentioned in the book.  We hope you enjoy!

APPETIZER
Stuffed Mushrooms
15-20 large white mushrooms
1/2 pound of Italian Sausage
1/2 cup chopped onion
2 crushed cloves of garlic

1/2 cup breadcrumbs
2 tablespoons fresh parsley
1/4 cup grated Parmesan cheese
1/4 cup shredded mozzarella
1/4 cup marinara sauce
Clean mushrooms with a moist paper towel and remove stems.  Chop stems and set caps aside.  Preheat oven to 400 degrees.  In a skillet, saute sausage until brown.  Drain and put into a large bowl.  Salute onion, garlic and mushroom stems in the same skillet with the drippings until tender.  Add to the bowl with sausage and stir in remaining ingredients.  Fill each mushroom cap and place on a large baking sheet.  Bake 20 minutes.
NOTE:  I usually have filling leftover so if you need more servings, just increase number of mushrooms.  Filling is also great with scrambled eggs in the morning!

MAIN COURSE
Cassoulet (with help from Julia Child)
3 ½ cups great northern beans (soaked overnight)

1 ½ pounds pork tenderloin
1 link Andouille sausage
1 chicken thigh
½ pint beef stock
½ pint tomato paste
1 cup dry white wine
1 cup water
Salt and pepper to taste
Bay leaves
1 cup onion, cut into 1” long slivers

• In large pot, place great northern beans with enough water to cover well.  Bring to boil, and boil for 5 minutes  Turn off heat and let beans sit in hot water for 1 hour.
• Pork tenderloin is roasted in separate roasting pan to inside temperature 175-180°.  I rubbed the tenderloin with Long’s Peak rub (found at Savory Spice), salt and pepper.
• In separate pot, add beef stock, tomato paste, wine, water and bay leaves.  Add salt and pepper to taste.  Cook chicken thigh and Andouille sausage.  
• Cut tenderloin into bite sized pieces, shred chicken thigh, and cut sausage into bite sized pieces.
• Use a 4 quart casserole dish or a dutch oven.  Layer ingredients in the dish, starting with beans (drain liquid they were sitting in), meat and onions.  Set left over sauce from cooking chicken and sausage aside.  The casserole can be refrigerated overnight before cooking.
• 2 hours before serving, heat ingredients on stove top until bubbling (if refrigerated).  Sprinkle 1 cup bread crumbs over the top.  Bake uncovered 20 minutes at 375°.  May need to cover as it dries out quickly.   Reduce oven to 350° and add left over sauce if it is becoming dry.  A crust may form so break it up by poking it with a fork and pressing it down, every 20 minutes or so.  Bake 1 hour altogether.  

DESSERT
Cherry and Pear Clafoutis
Serves 8
Ingredients:
2 1/2 cups fresh cherries (Pitted-*French recipe is un-pitted)
2 pears-peeled, cored and sliced in 1/4 inch thick slices
4 large eggs
6 tablespoons sugar
1 teaspoon vanilla extract
3/4 cup milk
1/4 cup heavy cream, half/half, or creme fraiche
2 tablespoons Amaretto or other liqueur
6 tablespoons flour (I used gluten free/almond mix)
Pinch of salt
1 1/2 teaspoons ground cinnamon

1. Preheat oven to 400 degrees and use lower rack of oven. Lightly butter 11x7x2 inch oval baking dish or 9 1/2 inch ceramic dish 2 or more inches in height.
2. Pat the fruit dry. Arrange the fruit in the baking dish.
3. Using an electric mixer, beat the eggs and sugar until light and fluffy.
4. Beat in the vanilla, milk, cream, and liqueur. Beat in the flour, salt, cinnamon until   well blended.
5. Pour the batter over the fruit. Bake for 35-40 minutes until it is set and firm in the center and top is lightly browned.
6. Let cool for 5-10 minutes and serve.

NOTES: 
Clafoutis can be made with other fruits such as apricots, peaches, plums, or blueberries.You can add some lemon zest in the dough. You can sprinkle top with vanilla sugar or confectioner’s sugar when warm.

Batter (make up to step 4) can also be prepared 1-2 days in advance and refrigerated and covered.

The Keeper of Lost Causes

The Keeper of Lost Causes by Jussi Adler-Olsen

What an enthralling book!  One that is a definite page-turner, especially as the reader nears the end.  Here's what Goodreads had to say about The Keeper of Lost Causes . . .

The #1 international bestseller from Jussi Adler-Olsen, author of The Absent One—perfect for fans of Stieg Larsson's The Girl with the Dragon Tattoo.Carl Mørck used to be one of Copenhagen’s best homicide detectives. Then a hail of bullets destroyed the lives of two fellow cops, and Carl—who didn’t draw his weapon—blames himself. So a promotion is the last thing he expects. But Department Q is a department of one, and Carl’s got only a stack of Copenhagen’s coldest cases for company. His colleagues snicker, but Carl may have the last laugh, because one file keeps nagging at him: a liberal politician vanished five years earlier and is presumed dead. But she isn’t dead … yet.   Darkly humorous, propulsive, and atmospheric, The Keeper of Lost Causes introduces American readers to the mega-bestselling series fast becoming an international sensation.

As always, our meal was enjoyed as we chatted and laughed our way through the discussion of The Keeper of Lost Causes.  We highly recommend this book and the food we shared.  Enjoy!

APPETIZER
Danish Smoked Salmon and Cucumber Canapés
Yield: 8 servings
Ingredients
• 1 1/2 tablespoons butter
• 1 1/2 tablespoons Dijon mustard

• 1 tablespoon plain yogurt
• 1 teaspoon fresh minced dill and reserve sprigs  for garnish
• Dash of ground pepper
• 3 tablespoons chopped fresh chives
• 8 4x4-inch slices Danish pumpernickel bread (Available in the refrigerator-deli   section of most supermarkets)
• 1 English cucumber-cut into 16 very thin slices
• 8 ounces thinly sliced smoked salmon


Mix first four ingredients and half of the chives in a small bowl.  Add the dash of black pepper to this mixture.  Spread the bread with the butter mixture. Place 2 slices of cucumber on each bread slice. Divide smoked salmon among bread slices. Sprinkle salmon with remaining 1 1/2 tablespoons chives and dill sprigs.

MAIN COURSE

Pork Tenderloin in Mushroom Cream Sauce (Classic Danish dish)

Serves 4

1 pork tenderloin, cut into ½” steaks, 6-8 steaks

1 small onion, finely chopped

1 garlic clove, crushed or finely chopped

½ pound mushrooms, coarsely sliced

1-2 tablespoons butter

Salt and pepper to taste

3 oz. white wine, not too sweet

3 oz. chicken broth

8 oz. table cream

4 medium sized potatoes.

Peal or scrub potatoes, quarter, boil until tender.

Fry mushrooms in butter until tender, add garlic, onion, fry until clear, do not overcook, remove from pan, set aside, do not pour out remaining juices.

Salt and pepper the tenderloin steaks, fry over medium high heat, in remaining juices.  DO NOT OVERCOOK. Fry only until meat is no longer pink. (About 3 minutes per side).

Remove tenderloin steaks, do not pour out cooking juices.  

Pour white wine and chicken broth into pan, let it come to a boil, add cream, let that boil for 3-4 minutes.

Return meat, vegetables to pan, cook over medium/low to warm up, let sauce slightly thicken if needed.

Serve with boiled potatoes.

Pickled Red Cabbage

½ head red cabbage, finely chopped

2-3  tablespoons butter

4 tablespoons redcurrent jelly (I used a combination of boysenberry and raspberry jelly)

2 teaspoons balsamic vinegar

½ teaspoon allspice

1 teaspoon salt

Mix all ingredients except for the cabbage in a large pot, heat until butter melts and all ingredients are well blended together.

Add cabbage, stir well, cover and let cook over medium heat until cabbage is tender, but not over cooked.

Remove lid, let it boil for 3-4 minutes to reduce extra liquid.

*Note:  Beaujolais wine tasted delicious with this meal.  A bottle was saved from the fall!

DESSERT
Cheese Danish Pie Crust Squares
Serves 4
1 package of Pillsbury Pie Crusts
6 tablespoons low-fat cream cheese
3/4 cup powdered sugar
High quality fruit preserves (I used peach/apricot preserves & strawberry preserves)

Use packaged pie dough according to instructions on carton.  Cut into squares until you have 16 squares.  Press down in the middle of your squares to make a small circular indentation.
In a small bowl, mix cream cheese and powdered sugar together with a fork until it has the consistency of icing.  You may need to add more cream cheese or powdered sugar.  Scoop a small amount in the center of each square.
Bake for 20 minutes at 350 degrees.
When cool, scoop some preserves on top of the cream cheese mixture.  Serve and enjoy! These are great with coffee.