Our featured supper club from Indianapolis, Ind., created this party-worthy menu of favorite recipes.
August 20, 2009
1 of 7Howard L. Puckett
Roasted Vegetable-Rosemary Chicken Soup
It may be a common dish, but "you’ve NEVER had chicken soup before unless you’ve had this," club member Christie says. "I put boneless skinless chicken breasts, onion, carrot, celery, fresh ginger, peppercorns, etc. with plenty of water in the crock pot overnight to make the stock and cook the chicken. All the veggies are roasted separately. So easy, yet so yummy!! I get so many compliments on this."
This recipe was a life-changer for Cathy C., who says, "It reminds me so much of a Julia Child recipe. I could not stand eating tomatoes in my childhood and the Child recipe completely changed that. Having a version that is better for me and my guests health absolutely makes this one of my favorite recipes."
Nancy says, "This recipe is a delicious combination of sweet and savory. It's very easy to make, and you probably have all the ingredients on hand." No raspberry jam? Use whatever fruit jam or preserves are in the fridge―apricot is particularly delicious with chicken.
Mushroom, Roasted Red Pepper, and Goat Cheese Bread Pudding
Stephanie B. says of this meatless main: "It is often tricky for me to come up with creative vegetarian dishes that are sure to impress. This one does the trick―and you just can't go wrong when goat cheese is one of the featured flavors!"
This sweet-spiced bread is great for any time of year that you have a lot of guests to feed. "This looks SO gorgeous, but really isn’t very difficult to make," says Cathy F. "It has a wonderful sweet flavor that can compliment any menu and has a great 'wow' factor."
6 of 7Randy Mayor
Individual Chocolate Soufflé Cakes
"I make this all the time," says Steph. Our simple directions make a properly risen soufflé a cinch. For easy variations in flavor, substitute almond, lemon, or orange extract for the vanilla.