Wine Club

There was a change of scenery at Wine Club this month! The hostess for our July gathering recently moved into a new home, so we got to sip our Sancerre while enjoying her comfortable, new abode. I was also quite impressed with my friend’s skills in the kitchen; she tackled homemade gnocchi for the first time, and they turned out beautifully.

We started with a tasty hummus plate, complete with hummus-stuffed tomatoes – great presentation!

Along with the hummus, we dove into Creamy Crab Rangoon Dip, which really tasted like the Chinese restaurant fried puff. This is a much better way to get your fix!

Next, we had a Watermelon and Feta Salad with Arugula and Spinach that was so light and fresh, I felt like I could have eaten bowls and bowls of it! This is the perfect salads for summer.

Now for the gnocchi! My friend boiled the homemade dumplings, and then pan-seared them, making them al dente and slightly crispy on the outside. The gnocchi were then tossed in a basil pesto sauce. 


For dessert we had Sticky Popcorn Cake with M&Ms. If you love popcorn like I do, then you won’t want to miss this! The cake is like a giant rise crispy treat, but made with popcorn. We spent the remainder of the night chiseling away piece of the cake. One you start, its difficult to stop!

Watermelon and Feta Salad with Arugula and Spinach

Source: Allrecipes.com

What You Need

  • 3 tablespoons extra-virgin olive oil
  • 2 teaspoons white balsamic vinegar
  • 1/2 teaspoon kosher salt
  • 2 cups arugula
  • 2 cups baby spinach leaves
  • 1 cup thinly sliced red onion
  • 1 cup grape tomatoes, halved
  • 1/2 cup crumbled feta cheese
  • 2 cups bite sized watermelon chunks

What To Do

  1. Whisk the olive oil, white balsamic vinegar, and salt together in a small bowl; set aside.
  2. Combine the arugula, spinach, onions, and tomatoes in a large salad bowl. Drizzle the vinaigrette over the salad mixture; toss to coat. Add the feta cheese and watermelon to serve.
http://glorioffood.com/2012/08/01/wine-club-7/

Homemade Gnocchi

What You Need

  • 1 (8 ounce) container ricotta cheese
  • 2 eggs
  • 1/2 cup freshly grated Parmesan cheese
  • 1 teaspoon salt
  • 1 teaspoon pepper
  • 1 teaspoon garlic powder
  • 1 cup all-purpose flour, plus more to keep the dough from sticking when rolling out dough (up to 1 additional cup)

What To Do

  1. Stir together the ricotta cheese, eggs, parmesan cheese, salt, pepper, and garlic powder in a large bowl until evenly combined. Mix in 1 cup of flour. Add additional flour if needed to form a soft dough. Set aside to let the dough rise.
  2. Once the dough has risen, divide into 3 or 4 pieces, and roll into 1/2-inch-thick ropes on a floured surface. Cut each rope into 1-inch pieces. Take a fork and place it upside down on the counter. Press the 1-inch pieces of dough gently on the back end of the prongs of the fork and roll the dough to form a gnocchi-like shape. Place pieces on a lightly floured baking sheet. Place in the refrigerator until ready to use.
  3. Bring a large pot of lightly salted water to a boil over high heat. Boil the gnocchi until they float to the surface, 2 to 3 minutes, then drain.
  4. In a large skillet, heat olive oil over medium-high heat. Add the gnocchi in a single layer and cook until golden and crisp, about 3-4 minutes. Turn the gnocchi and cook until golden and crisp, about 3 more minutes.
  5. Remove from heat and toss with your favorite sauce.
  6. Serve warm with additional Parmesan cheese.
http://glorioffood.com/2012/08/01/wine-club-7/

Sticky Popcorn Cake with M&Ms

Source: http://jennysteffens.blogspot.com

What You Need

  • 2 bags of popcorn, popped
  • 1 bag of marshmallows (10 oz.)
  • 1 stick of butter
  • 1 cup of M&M's
  • 1 cup of peanuts
  • Bunt pant

What To Do

  1. In a large bowl, melt butter in the microwave for about 30 seconds. Add marshmallows and stir in with the butter. Microwave the marshmallows and butter for 1 1/2 - 2 minutes (or more) until the marshmallows have puffed. Stir together, breaking down the puffed marshmallows into a sticky sauce.
  2. Add popped popcorn and nuts and stir together. I wait to plug the M&M's in the outside so they don't discolor the 'sticky' marshmallow sauce.
  3. Butter or spray with cooking spray, a bunt pan. Pour in popcorn mixture.
  4. Cover and refrigerate or let sit for 1 hour. To remove from the pan, loosen sides with a knife. Transfer onto a cake stand or plate by placing the plate upside down on the bunt pan, then inverting it. Cover with plastic wrap to keep it fresh.
http://glorioffood.com/2012/08/01/wine-club-7/

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