LOUISVILLE, Ky. (WDRB) -- Most book clubs admit it's just as much about the snacks and adult beverages as it is about the literature. But if you're looking for a little inspiration for your next get together, Cloverfields Farm and Kitchen's Janine Washle is sharing recipes that are easy to make, great for a group and travel well. She's showing how to make chicken, ham and swiss crescent ring and a chocolate eclair cake.
In today's busy world, it is easy to get wrapped up in our jobs, children, and household to do lists not leaving ourselves time for our hobbies like reading, crafting, or even cooking. We owe it to our hardworking selves to engage our minds in something enjoyable. Joining a group that reflects our interests is a good way to do this. By setting regular meeting dates whether with a book club, crafting group, or even a bunko group, we have the opportunity to socialize, and discuss common interests. Of the three, book clubs are particularly popular right now.
Book clubs are popular not only with adults, but with teenagers. They can range from clubs that read bestsellers, all time favorites, one particular genre, even religious-themed books. Typically, a book is decided upon then members read it before the next scheduled meeting. The following month, members gather usually at another member's house to discuss not only the story line, but the cover art, setting, and characters. No matter the subject, the host or hostess provides snacks, or desserts, and drinks.
Many times book clubs meet during the week; therefore, coming up with a few snacks can be stressful especially if your friends are great cooks. It's no secret that many times these gatherings are forums to display a person's culinary skills with friends vying to outdo each other. This really isn't a problem if the majority of the group are foodies, and enjoy it.
Usually though, there are a few who may be intimidated not really having the time or skill to bring a showstopper snack. No problem, really. There are so many easy-to-do crowd pleasing desserts, and snacks that take very little time to assemble. It's just a matter of finding one or two go-to recipes, and falling back on them when needed. Lucky for us, 'signature' is trendy. So, repeatedly bringing your favorite appetizer or snack, and just referring to it as your signature recipe puts you in the trendy crowd! The following is a warm dip that is perfect for fall or winter get togethers.
Warm and Spicy Chorizo Queso
Serves: 10-12
Ingredients:
1/2 pound uncooked chorizo sausage
1/2 cup chopped onion
3 TB minced jalapeño pepper
1 TB minced chipotle pepper with 1 TB adobo sauce (sauce the pepper is in)
1 large garlic clove, minced
2 TB unsalted butter
2 TB cornstarch
1/2 cup water
1/2 cup milk
4 cups shredded cheddar cheese
1/2 cup goat cheese
1/2 cup chopped tomatoes, patted dry
1/4 cup chopped cilantro
Preparation:
In a medium skillet set over medium high heat, cook chorizo sausage until no longer pink. Add onion to pan and cook until onion has softened, about 4 minutes. Add jalapeño pepper, chipotle, adobo sauce, and garlic. Cook until garlic is fragrant, about 3 minutes. Remove from heat.
In a medium saucepan, melt butter over medium high heat. Whisk in cornstarch. Cook for 5 minutes to remove starchy taste. Whisk in water then milk. Once smooth, add handfuls of cheddar cheese whisking until sauce is smooth before adding the next. Finally whisk in goat cheese.
Once mixture is smooth, stir in chorizo mixture. Taste, and adjust salt if necessary. Stir in tomatoes, and cilantro. Keep warm in a chafing dish, small crock pot, even an electric skillet will work.
Serve with tortilla chips, or fresh crunchy vegetables.
Can make recipe up to three days ahead of time. Refrigerate leftovers.
FREE RECIPES BY EMAIL!
Cloverfields Farm and Kitchen also has a special Book Club Recipe Booklet available by email. To ask for a complimentary copy, just email Janine Washle at cloverfields.farm.ky@gmail.com
Janine Washle's CloverFields Farm & Kitchen
Hardin Springs Area
Big Clifty, KY 42712
Connect with Janine and Cloverfields Farm & Kitchen on the website, Facebook, Youtube and Pinterest.
About Janine Washle:
CloverFields Farm & Kitchen is primarily an on-line destination. They are not open to drop-in visitors as it is a private residence.
"Authentically from Farm to Table"
CloverFields Kitchen researches and reinterprets many traditional recipes using local produce, much from their own gardens, and adding a global perspective.
"Exploring Global Tastes through Local Foods"
Janine is working on her first cookbook, but she also has a long resume developing recipes for several companies. She has also won several contests and cook-offs with her original recipes.
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