The August dinner meeting of the Gourmettes was held in the home of Rose Spann with Bettie Lachuisa as co-hostess. The dinner theme was "Cooking with Tequila" and the evening began with "Blue Lagoon" punch and cheese fondue with chipolte and tequila along with stuffed mushrooms prepared by Patricia Kaczar.
Special guests Linda Anzalone and Sandra Dickenson (who was a former Gourmettes member) were welcomed by the ladies.
Dinner began with corn chowder prepared by Caroline Musso, followed by tequila lime fruit salad made by Sue Rodgers. Grilled portobello mushrooms prepared by Eileen Small, orzo with tequila orange sauce made by Diana Thurston Cross and "My Favorite Roast Pork" prepared by Rosa Spann were enjoyed.
After dinner, coffee with flavored liqueurs was served by Kathy Ehrheart along with tequila bars baked by Barbara Shalkowski.
The group is happy to share the following two recipes:
Orzo with Tequila Lime Sauce (serves four)
1/2 cup white tequila
2 Tbsp. freshly-squeezed lime juice
2 Tbsp. minced shallots
1 tsp. minced garlic
1 Tbsp. chopped fresh Italian parsley
1/2 tsp. salt
3 turns freshly ground black pepper
1/4 cup heavy cream
8 Tbsp. unsalted butter cut up, at room temperature (1 stick)
1 cup orzo, cooked per package instructions
Combine tequila, lime juice, shallots, garlic, Italian parsley, salt and pepper in saute pan over high heat and bring to a boil.
Reduce by half. Stir in cream and simmer for three minutes. Whisk in butter and remove from heat. Continue whisking until all butter is incorporated. Add cooked orzo and stir to combine.
1 12 oz. box vanilla wafers
1/2 cup pine nuts
3/4 cup unsalted butter
1/3 cup tequila
1/2 cup fresh lime juice
5 large egg yolks, plus 2 egg whites
1 14 oz. can sweetened condensed milk
1 Tbsp. sugar
Preheat oven to 350 degrees. Pulse wafers and pine nuts in food processor until well ground. Add butter and blend until evenly mixed. Set aside 1/4 cup of crumbs; press the remainder evenly into a 9 x 13 baking pan. Bake until golden brown (15 to 18 mins.). Cool.
In medium bowl, beat egg whites and sugar with electric mixer until they hold soft peaks. Gently fold egg whites into tequila mixture. Spread filling evenly over crust and bake for 25 mins. Cool.
Sprinkle reserved crumbs on top.
Chill in refrigerator for two hours or overnight before cutting. Drizzle with honey if desired.