COMMITTEE
List Attendees Signed up
PROCEDURES FOR THE Dining at Tradition
RETURN TO TOP OF PAGE
- The Diners Club at Tradition events will be held at the Residents' Club House. The
events are open to the community residents who sign up
[first come, first served] and pay based upon the attendee limit, by event, by the published deadline.
Events will be developed and priced by the committee and posted on the internet at T29585.com/Dining.htm.
MENU ASSIGNMENTS
- Diner couples (or singles) will be assigned a menu item(s) (recipe) to prepare by a lottery system. The menu item may be an appetizer, entree, salad, bread, side or dessert and must be prepared at
home and brought ready to eat in a casserole dish with proper serving utensils. Re-warming of foods will be done at the club house, however, no cooking may take place there.
Menu assignments will be posted on the internet.
DINER RESPONSIBILITIES
- The Dining at Tradition is a "GO GREEN INITIATIVE", which means no paper products will be provided and limited trash will be generated. Every diner is required to bring
his/her own place settings including dinner plates, salad plates/bowls, dessert plates, utensils and glassware AND you are expected to take these items home with you.
Diners will be instructed on specific items to bring based upon the event.
- For dinners, tables for eight will be set up in the club house for Free-Style dining, no table assignments will be made, groups may sit together however they please.
Mingling will be encouraged during appetizers to meet new neighbors and re-acquaint with old friends. Salads, Entrees and Desserts will be served Family Style.
All residents are expected to participate in clean up activities including taking down tables, returning chairs, cleaning the floors and kitchen to return the club house
to the pristine condition as it was found.
- For Sit-Down dinners, Diners are expected to arrive promptly by 6:00pm. Diners responsible for appetizers are urged to come early or send the appetizer ahead. Residents are welcome
to come early to reserve and set their tables and to help the committee with set up. Club house availability and set up times will be posted on the internet for each event.
- For sit-down dinners, appetizers will be set out during the cocktail hour (BYOB) from 6:00 to 6:30. Guests will be seated by 6:45 to begin serving.
Servers will deliver the food from the kitchen to the table which will be passed family style. All guests are asked to remain seated during serving.
EXPENSES
- Diners will be reimbursed for the cost of their assigned recipe up to the pre-determined cost associated with the recipe as posted on the internet.
- Recipe costs will be based upon sharing of ingredients with others making the same recipe. Pantry staples such as flour, sugar, salt, oil etc., unless used
in large quantities, will not be factored into the cost.
- The committee may choose to purchase garnishes and bulk items such as meats and hard to find ingredients and distribute to the diners for their recipes. Diners will not
be reimbursed for these ingredients.
CANCELLATIONS
- No refund will be issued to diners who cancel after dinner assignments have been made. If diners must cancel, they are asked to find a substitute and
notify the committee immediately. Diners who cancel less than 24 hours before the dinner will be responsible to make the recipe and deliver to a committee member
or to the Pool House.
|
REGISTRATION
RETURN TO TOP OF PAGE
To Print The Registration Form : PRINT FORM
Cost will be $10 per person to attend the dinner. Each diner (or couple) who signs up will be assigned a recipe to make for this dinner.
Ingredients and directions for each recipe will be posted on the internet and available to download and print.
Members will be reimbursed for the cost of the dish on the night of the event.
The dinner will be open seating and diners must bring their own place settings.
Please read the procedures for participation in Dining at Tradition posted on this web site.
If you would like to attend Under the Tuscan Sun dinner, please print and fill out the coupon below.
Please deliver the coupon along with $10 cash or check payable to cash for each person attending to one of the committee members.
Do not leave money in a mailbox unless you call first to make sure the committee member is home.
Deadline for registration and payment is September 25th. The event is open to the first 64 community residents to register and pay.
Recipe assignments will be done by lottery system and diners notified by email and on the web site.
Committee
Pat Castanara 237-0185
Dot Ellison 235-8071
Dot Franco 237-9190
Sue Guzlas 235-3006
Celise McLaughlin 235-8532
Carolyn Pacella 237-7799
- - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - - -
Date: ____________________
I/We are interested in attending the Dining at Tradition “Under the Tuscan Sun” on October 9th at 6p.m.
Name (s) ________________________________________________________
Address _____________________________ Phone ______________
Email ________________________________ Amount Enclosed $ _________
|
|
THE RECIPES
RETURN TO TOP OF PAGE
Red Pepper Bruchetta To Print A Copy of this Recipe : PRINT RECIPE
| | |
| Large Baquette | 3.00 |
| Garlic | 0.25 |
| Fresh Basil | 3.00 |
| Roasted Red Peppers | 5.00 |
| Parmesan | 1.50 |
| | |
| TOTAL | 12.75 |
|
Ingredients:
1 large loaf Italian or French bread or baguette
2 tablespoons olive oil
2 jars roasted sweet red peppers – drained and chopped
3 cloves garlic, chopped
6 leaves, basil, chopped
3/4 cup shredded parmesan cheese
Directions:
Preheat your oven's broiler
Slice bread loaf into 16 1-inch thick portions.
Brush each slice on one side with olive oil. Broil oil-side up until golden.
Remove and cool.
In a medium bowl, mix together roasted pepper, garlic and basil.
Spread mixture evenly on each toast portion.
Top with Parmesan cheese.
Return to broiler until cheese is melted.
Place appetizer on Serving dish and cover with foil. Bring warm appetizer to pool house with serving spatula.
Appetizers will be served promptly at 6 p.m. from the counter.
Note to Server: Place appetizers with napkins on the serving counter
Italian Chopped Salad To Print A Copy of this Recipe : PRINT RECIPE
| | |
| Romaine Lettuce | 2.00 |
| Genoa Salami | 3.00 |
| Pepperoni | 2.50 |
| Provolone | 2.50 |
| Pimento | 0.75 |
| Black Olives | 1.75 |
| Artichokes | 3.00 |
| Red Onion | 1.00 |
| Italian Bread | 2.50 |
| TOTAL | 19.00 |
|
Ingredients:
- 1 loaf of Italian bread, sliced into 8 portions and replaced in bag.
- 1 large head romaine lettuce, cut into 1-inch squares
- ¼ pound sliced pepperoni, chopped
- ¼ pound sliced Genoa salami, chopped
- ¼ pound sliced provolone, chopped
- 1 4-ounce jar sliced pimentos (drained)
- 1/3 cup chopped red onion
- 1 15-ounce can artichoke hearts, drained, rinsed and chopped
- 1 ½ cups pitted black olives, chopped
- 3 TBSP red wine vinegar
- ¼ cup olive oil
- ½ tsp salt
- ¼ tsp ground black pepper
Directions:
In a large bowl combine romaine, pepperoni, salami, provolone, pimentos, onion, artichokes and olives. Toss to combine.
Cover with plastic wrap and chill.
To make dressing: In small jar, with tight fitting lid, add vinegar, oil, salt and pepper.
Note to Chef: Bring Salad Bowl and tongs, bread with bread basket and napkin, butter dish and knife, small bowl for olive oil for dipping
and salad dressing to the pool house. Do NOT dress the salad.
Note to Server: Committee to provide 1/2 cup of grated parmesan cheese, 1/2 stick butter, 1/4 cup of olive oil for dipping
Prior to serving: Shake dressing and pour over top of salad. Toss thoroughly and sprinkle with Parmesan Cheese. Place bread on napkin in basket.
Place butter on butter dish and olive oil in small bowl.
Deliver dressed salad, bread, butter and oil with serving utensils to table.
Chicken Marsala To Print A Copy of this Recipe : PRINT RECIPE
| | |
| Chicken Breasts | 12.00 |
| Butter | 0.75 |
| Chicken Broth | 1.25 |
| Mushrooms | 7.00 |
| Marsala Wine | 3.00 |
| Flour | 0.25 |
| | |
| TOTAL | 24.25 |
|
Ingredients
- 1 cup all-purpose flour
- 2 tablespoons Creole Essence*, recipe follows
- 6--1/2 chicken boneless, skinless chicken breasts (3 to 4 lbs)
- 2 tablespoons olive oil
- 1 stick butter, 8 tablespoons, divided
- 6 cups (2 packages)mushrooms (cleaned & sliced)
- 1 1/2 cup Marsala wine
- 2 cups chicken stock or broth
- Chopped chives, for garnish (by Committee)
Directions:
If needed, trim fat and grizzle from each breast. "Cut each breast in 1/2 length-wise resulting in 12--1/4 breast pieces.
Place these pieces between two sheets of plastic wrap, wax paper or in a freezer bag and pound with the smooth side of a meat mallet until 1/8 thick.
Once you have all pieces 1/8 thick cut them into serving size pieces which will be easier to handle.
In a shallow bowl or plate mix the flour and Essence and stir to combine thoroughly.
Quickly dredge the chicken breast halves in the seasoned flour mixture, shaking to remove any excess flour.
Heat 1 tablespoon of the oil in a large skillet over medium-high heat until very hot but not smoking.
Add 1 tablespoon of the butter and cook the chicken breasts in batches until golden brown on both sides,
about 3 minutes per side. Transfer to a plate. Add another tablespoon of oil and another tablespoon of butter
and cook remaining chicken breasts until golden, transfer to plate.
Add 1 tablespoon of butter to the pan and add the mushrooms. Cook, stirring frequently, until mushrooms are golden brown around the edges and have
given off their liquid - about 5 minutes. Slowly add the Marsala wine and bring to a boil, scraping to remove any browned bits from the bottom of the pan.
Continue boiling until the liquid has reduced by half, stir in the chicken stock and cook for 3 minutes, or until the sauce has thickened slightly.
Lower the heat to medium and return the chicken breasts to the pan and continue to cook for about 3 minutes.
Swirl in the remaining butter, one table spoon at a time, until melted.
Transfer the chicken, mushrooms and sauce to a covered casserole dish or serving dish covered with aluminum foil. Bring a the warm entree in its serving dish,
with a serving fork and ladle to the Kitchen at the Pool House.
*Make your own Essence (Emeril's Creole Seasoning):
- 1 1/2 teaspoons paprika
- 1 teaspoons salt
- 1 teaspoons garlic powder
- 1/2 teaspoon black pepper
- 1/2 teaspoon onion powder
- 1/2 teaspoon cayenne pepper
- 1/2 teaspoon dried leaf oregano
- 1/2 teaspoon dried thyme
Note to Chefs:
- If you do not have creole essence or all these spices in your pantry, please contact Sue Guzlas or other Committee Member
Do not purchase spices!
- Marsala wine may be purchased at any liquor store for $5 to $7 for a 750ml bottle
Do not use marsala cooking wine purchased at the grocery store. If you do not have or use Marsala wine, please share the expense with others making this recipe
- The test kitchen used baby bella mushrooms, but any type of fresh mushroom will work in this recipe.
Note to Servers:
Serving committee will combine all marsala together into one large aluminum pan to keep warm in 300 degree oven until ready to serve.
At serving time, divide equally between 8 serving dishes, garnish with chives and send to each dining table with utensils.
Creamy Orzo with Peas To Print A Copy of this Recipe : PRINT RECIPE
| | |
| Orzo Pasta | 1.75 |
| Shallot | 0.50 |
| Garlic Clove | 0.25 |
| Diced Tomatoes | 1.00 |
| Whipping Cream | 2.00 |
| Frozen Peas | 1.25 |
| Grated Parmesan | 3.00 |
| | |
| TOTAL | 9.75 |
|
Ingredients:
- 1 pound orzo (rice-shaped pasta)
- 1 teaspoon salt
- 2 tablespoons olive oil
- 1 large shallot, finely chopped
- 1 garlic clove, minced
- 1 (14.5-ounce) can diced tomatoes, juices drained
- 1 1/4 cups whipping cream
- 1 cup frozen peas, thawed
- 3/4 cup freshly grated Parmesan
Directions:
Bring a heavy large saucepan of salted water to a boil over high heat. Add the orzo and cook until tender but still firm to the bite,
stirring often, about 8 minutes. Drain, reserving 1 cup of the cooking liquid.
Heat the oil in a heavy large skillet over medium heat. Add the shallot and garlic, and saute until tender, about 2 minutes.
Add the tomatoes and cook until they are tender, about 8 minutes.
Stir in the cream and peas and reserved liquid.
Remove the skillet from the heat; stir in the Orzo.
** Do not add the parmesan cheese.
Transfer the Orzo to covered casserole dish or serving dish covered with aluminum foil. Bring the Parmesan cheese and warm entree in its serving dish,
with a serving spoon to the Kitchen at the Pool House.
Note to Servers:
Serving committee will combine all pasta dishes together into one large pot on stove and keep warm until ready to serve.
Add chicken stock as needed to keep the orzo moist.
At serving time, add the parmesan cheese and stir until thickly coated, divide equally between 8 serving dishes and send to each dining table with serving spoon.
Tiramisu Toffee Truffle Pie To Print A Copy of this Recipe : PRINT RECIPE
| | |
| Pound Cake | 2.75 |
| Heath Bars | 2.75 |
| Hershey Syrup | 1.25 |
| Cool Whip | 2.00 |
| Cream Cheese | 1.50 |
| Instant Coffee | 0.75 |
| Confectioners Sugar | 0.50 |
| | |
| TOTAL | 11.50 |
|
Ingredients
- 1 1/2 tablespoons instant coffee granules
- 3/4 cup warm water
- 1 (10.75-ounce) frozen pound cake, thawed
- 1 (8-ounce) package cream cheese, softened
- 1/2 cup powdered sugar
- 1/2 cup chocolate syrup
- 1 (12-ounce) container frozen whipped topping, thawed and divided
- 2 (1.4-ounce) English toffee candy bars, coarsely chopped
Directions:
Stir together coffee and 3/4 cup warm water until coffee is dissolved. Cool.
Cut cake into 14 slices. Cut each slice in half diagonally. Place triangles in bottom and up sides of a 9-inch deep-dish pieplate. Drizzle coffee mixture over cake.
Beat cream cheese, sugar, and chocolate syrup at medium speed with an electric mixer until smooth.
Add 2 1/2 cups whipped topping, and beat until light and fluffy.
Spread cheese mixture evenly over cake. Dollop remaining whipped topping around edges of pie. Sprinkle with candy. Chill 8 hours.
Note to Chefs: Heath Bar miniatures may be used for the toffee. Dessert may be made ahead and frozen. Bring to pool house with pie server and knife.
Note to Servers: If pie is frozen, leave out to defrost during dinner. If chilled, refrigerate. After dinner deliver pies to tables with utensils.
Allow table to cut and serve.
|
|
