Supper Club

Jubilee Supper Club Menu: An Elegant Sit-Down Dinner for 12

Jubilee Supper Club
Jubilee Supper Club

One of my favorite things in life (to host and attend) is a dinner party. Like I mentioned in my  Girls on Food bio, I discovered my love of food by devouring every word and gorgeous photo in Martha Stewart’s 1982 cookbook, Entertaining. I daydreamed of the days I might attend such elegant affairs. As an adult, I now get to see those dreams into fruition. Many people love to entertain but do not host dinner parties because of the stress, time, and expense; but what if you only had to make one dish, and not a whole menu? Enter: Supper Club.

A few years ago, we got together with several food-loving friends, created a Facebook group, and Jubilee Supper Club was born.We gather every eight weeks or so, and alternate hosting. Whoever hosts provides the main course and usually a few other nibbles, and we all pitch in with appetizers, drinks, side dishes, salads, and a dessert. Jubilee Supper Club is named after the spectacular phenomenon of a Mobile Bay jubilee, when flounder, crabs, fish, and skate inexplicably beach themselves and wait for the lucky passersby to score some fresh seafood for dinner. It happens at least once a year, always in early morning, and is a sight to see.

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Allison’s gorgeous table

Jubilee Supper Club was also a sight to see this past Saturday night. Our dear friend, Allison, hosted (it was a major bonus that she lives eight doors down from us). Everything was gorgeous. The table setting was a sea of gorgeous gold-rimmed china and crystal.

Allison arranged our appetizers on her buffet against the wall. Marinated gigante beans, St. Andre-peach crostini, and grilled octopus were perfect nibbles with our cocktails or rosé. The octopus I prepared, using the recipe from my first blog post. It was melt-in-your-mouth tender, with a slight char from its short stint on the grill. The 4-year-old demanded some before I left the house, so I had to cut off the head and flip it upside down for it to be serve-able (and photographable).

Mediterranean-Style Grilled Octopus
Mediterranean-Style Grilled Octopus

Amy brought the crostini, which was a delight. The rich, pungent cheese was perfect with the sweet, juicy peach. A drizzle of sweet-tart balsamic fig glaze topped it off, and the crowning glory, a sprinkle of Amy’s garden-fresh basil and mint. We are so lucky to have access to Chilton County peaches, which are the best peaches in existence. Not trying to start an Alabama-Georgia thing here, but #eatlocal and all.

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Crostini, Octopus, and Beans, proffered by the lovely Bria

 

“Peaches and Cream” Crostini

    Related

  • Prep Time: 5m
  • Cook Time: 10m
  • Total Time: 25m

Ingredients

  • 1 french baguette
  • garlic-infused olive oil
  • black pepper
  • St. Andre triple cream cheese
  • 3 ripe peaches, pitted and thinly sliced
  • Fig-Balsamic glaze (can be found at specialty food stores)
  • a few sprigs of mint and basil, chopped

Instructions

  1. Slice the baguette thinly, and paint each slice with a very small amount of garlic infused olive oil. Sprikle with ground cracked black pepper, then baked at 350 about 10 minutes. When still warm, but not hot, spread a thin layer of St Andre triple cream cheese. Once cool, add another layer of the Saint Andre and top each with a slice of Chilton County peach. Then drizzle fig balsamic vinegar glaze over the crostini and garnish with chopped mint and basil.

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Our starter was Chris’s chilled Spanish soup, salamorejo. The fresh tomato base was reminiscent of gazpacho, but the inclusion of breadcrumbs and garnish of hard-boiled egg and Serrano ham gave it a richness and tongue-coating heft that gazpacho just lacks. When I serve gazpacho, I pair it with a whipped goat cheese crostini as a foil to the vegetal tang. This soup needed no such pairing.  It was also adorned with a drizzle each of olive oil and sherry vinegar, which played nicely with each other despite their differences. The salamorejo was rich and creamy (without any cream) while staying true to its tomato-based self. It was truly a first course to remember.

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Buck’s Authentic Salmorejo

Chris's notes: You will need to adjust vinegar, sugar, and/or salt to account for how ripe your tomatoes are. The final soup should taste of very ripe tomato; a bit sweet with a subtle, underlying flavor from the garlic. While less traditional, you can also add some finely chopped mild chili pepper (or sweet bell pepper) for a bit of fresh bite, color, and texture. While I have seen this in Andalusia, it is not very common, although I think it really adds to the dish. (It is a common misconception that Spanish food is spicy, but that is not true at all!) 

  • Prep Time: 20m
  • Total Time: 20m
  • Serves: 12
  • Category:

Ingredients

  • 2 pounds ripe tomatoes (cored)
  • 2 cloves roasted garlic (can substitute 1-2 cloves raw garlic, but I far prefer to use roasted)
  • 1 cup breadcrumbs (make your own, or you can cheat w/ commercial seasoned bread crumbs; a lot easier!)
  • 1 cup extra virgin Spanish olive oil
  • 1 teaspoons Sherry Vinegar (can substitute good-quality Red Wine Vinegar)
  • a pinch of sugar (or more, to taste)
  • Kosher or sea salt, to taste
  • Garnishes: chopped Jabugo or Serrano ham (can substitute Prosciutto, if you must), chopped hard-boiled egg, mild chili pepper, such as poblano (optional), sherry vinegar, olive oil

Instructions

  1. Process tomatoes in a blender/mixer until they are a chunky consistency. Add garlic halfway through the tomato, blending so that garlic is processed and infused throughout tomato mixture. Add breadcrumbs and blend until just incorporated into mixture, which will be a thick, paste-like consistency. Continue blending while slowly adding olive oil in a thin stream until you've attained the desired consistency of your soup. Add 1 teaspoon vinegar and a pinch each of sugar and salt; blend at high speed for 30 seconds. Check seasonings, adjust as necessary, then refrigerate until cold. Serve very cold in chilled bowls w/ a drizzle of Spanish olive oil, ham shavings and boiled egg garnish (to be added to taste at the table). (Lemon Baby's note: I also adorned my bowl with a splash of sherry vinegar and olive oil because I believe more is more sometimes.)

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After everyone practically licked their soup bowls clean, we were treated to a gorgeous and tangy snap-pea salad. I absolutely adored the way Sarah sliced the pods lengthwise to reveal the cross-sections of peas all snuggled up in their pods. Slivers of red onion provided sharp contrast to the sweet peas, and the freshness of parsley and cilantro along with the tangy vinaigrette danced on the tastebuds.

Snap-Pea Salad


Sarah notes: At first, I thought the dressing needed "something." But once it was added to the salad, the flavors were perfect.

  • Prep Time: 20m

Ingredients

  • Salad
  • 4 cups firmly packed fresh basil, coarsely chopped
  • 3 cups firmly packed fresh mint, coarsely chopped
  • 2 cups firmly packed fresh flat-leaf parsley leaves
  • 1 (16 oz.) package sugar snap peas, sliced lengthwise
  • 1 cup thinly sliced red onion
  • Dressing
  • 3/4 cup fresh lemon juice
  • 1 minced shallot
  • 1 cup olive oil
  • 1/4 cup minced fresh flat-leaf parsley
  • 2 tablespoons honey
  • 1 1/2 tablespoons whole grain Dijon mustard
  • Salt and black pepper to taste

Instructions

  1. Toss together basil and next 4 ingredients in a large serving bowl. For the dressing, whisk all ingredients together. Drizzle with 1/2 cup dressing (see next recipe); toss to coat. Add more dressing if necessary. Remaining dressing will keep for 1 week in the fridge.

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Peeling in action

After salad, Allison served the piece de resistance: New Orleans-style BBQ shrimp. This is a classic preparation of head-on shrimp bathed in butter and garlic, served with crusty bread to mop up all of the deliciousness. She paired this with another (equally fabulous) dish of peeled shrimp sautéed with butter and garlic. The best part? Allison’s father caught the head-on shrimp the day before. Although BBQ shrimp is a messy dish, we all unselfconsciously tucked in, deftly peeling the shrimp with our fingers and relishing the buttery, succulent meat.

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Allison’s BBQ Shrimp

Allison’s BBQ Shrimp

Related

  • Cook Time: 30m
  • Total Time: 30m

Ingredients

  • 5 lbs head-on shrimp (20-25\'s)
  • 2 sticks of butter
  • 1 tablespoon dried rosemary
  • Salt/pepper
  • 1 tablespoon Tony Chatchere\'s seasoning
  • 3/4 cup Worcestershire sauce
  • Juice of 3 lemons (keep the rinds)
  • 1 teaspoon onion powder
  • 1 teaspoon garlic powder
  • Dash of cayenne pepper

Instructions

  1. Heat all ingredients together (except for shrimp) in a saucepan until combined. Using a very large pan (Allison uses a full commercial aluminum serving pan), combine all ingredients and cook 20 mins in 425 degree oven, stirring every 5 mins. Top with flat leaf parsley and serve with crusty bread to sop up the goodies. Wine pairing: Cellers can Blau, Monsant
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Garlic-Sauteed Shrimp

Sautéed Garlic Shrimp

Related

  • Cook Time: 15m

Ingredients

  • 5 lbs jumbo shrimp, peeled and butterflied, tails on
  • 2 sticks butter
  • 5 garlic cloves, minced
  • 1/4 cup chopped parsley
  • 1 tablespoon celery salt
  • juice of 2 lemons

Instructions

  1. Season shrimp with celery salt, salt and pepper. In a saucepan, heat 2 sticks of butter until melted and bubbly. Add garlic and lemon juice and bring back to high heat. Add shrimp, stir continuously until cooked through. Serve immediately with crusty bread.

Elizabeth and Scott brought the perfect side dish to accompany the shrimp: a butter bean (Limas to those outside the South) corn, okra, and tomato sauté that beautifully reflected the bounty of a Southern summer. Sautéed in bacon but not overly heavy, this succotash was spot on. The succotash of my youth (my Granny’s) was just lima beans and corn, but the addition of tomatoes, bacon, and okra makes it almost a meal unto its delicious self.

Sweet, Southern, Summer Bounty
Sweet, Southern, Summer Bounty

Elizabeth’s Succotash

    Related

  • Prep Time: 10m
  • Cook Time: 30m
  • Total Time: 40m

Ingredients

  • 3 cups fresh butter beans
  • 3 cups fresh corn (cut off cob)
  • 1 small onion, chopped
  • 2 cups fresh okra, sliced
  • 8 roma tomatoes
  • 2 tablespoons sugar
  • 1/2 stick of butter
  • 6 slices thick cut bacon
  • salt and pepper

Instructions

  1. Bring a large pot of water to a boil.  Make an X at the bottom of each tomato, and put them all in the boiling water for about 2 minutes.  Remove to an ice bath for a few minutes, then slip off the skins.  Chop the peeled tomatoes. Cook 4 of the strips of bacon in a large skillet until crisp, remove and set aside. Add the onion to the skillet and stir, then add the okra and saute about 7 minutes until it's tender.  Salt and pepper to taste. Put the butter beans in a pot and cover with water.  Add the other 2 slices of bacon and salt and pepper to taste.  Bring to a boil, cook for about 15 minutes until tender.  Drain and transfer to a large serving bowl (discard the boiled bacon.) In the same pot, melt the 1/2 stick of butter and add the corn.  Saute over medium heat until tender, about 7 minutes. Stir in the chopped tomatoes (seeds and juice and all) and add the sugar, and about a teaspoon each of salt and pepper.  Stir, then pour into the serving bowl with the beans.  Add the sautéed okra, and crumble in the cooked bacon. 

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For dessert, Druhan and Patrick brought a towering key-lime icebox pie. The shards of extra crust surrounding the pie reminded me of the ramparts of a castle. Druhan squeezed two bags of tiny, not-quite-golf-ball-sized key limes to procure more than a cup of juice needed for this confection, but her efforts did not go unappreciated. Topped with a sweet, smooth layer of whipped cream, this pie was a gorgeous, delicious triumph.

Druhan’s Key Lime Icebox Pie

Related

  • Prep Time: 20m
  • Cook Time: 25m
  • Total Time: 45m

Ingredients

  • 14 whole graham crackers, broken
  • 1/4 cup sugar
  • 1/4 teaspoon salt
  • 6 tablespoons of butter, softened
  • 2 14-oz. cans sweetened condensed milk
  • 1 1/4 cups fresh key-lime juice
  • 2 tablespoons finely grated regular (not key lime) lime  zest
  • 8 large egg yolks
  • 3/4 cup whipped cream
  • 1 tablespoon vanilla extract
  • 2 tablespoons powdered sugar
  • Lime twist for garnish

Instructions

  1. Preheat your oven to 325 degrees F. In the bowl of a food processor, combine the graham crackers and sugar. Pulse until finely ground but not powdery. Add butter and pulse until crumbly and will hold together when pinched. Transfer to a 9-inch springform pan and press into the bottom and two-thirds up the side. Set the pan on a baking sheet. In a medium bowl, whisk together sweetened condensed milk and lime juice. In another bowl, combine lime zest and egg yolks. Using a handheld mixer, beat the yolks until pale yellow. Beat in the condensed milk mixture until smooth. Pour the filling into the crust. Bake in the preheated oven for about 25 minutes, or until the edges are set and the center jiggles slightly when the pie is moved. Transfer the pan to a rack. Allow it to cool completely. Whip cream, sugar, and vanilla together with a handheld mixer until peaks form. Smooth Chantilly cream over top and garnish with a lime twist. Loosely cover the pan with plastic wrap and freeze the pie for at least 6 hours or overnight. Just before serving, wrap a warm, damp kitchen towel around the side of the springform pan to release the pie and remove the ring. Using a hot knife, slice the pie, transfer to plates and serve immediately. (Recipe courtesy of Druhan Howell) Wine pairing: Cava

Bottom line: I hope this post has inspired you all to start your own supper clubs. Be sure to check out our Instagram hashtag #jubileesupperclub for more shots of our gatherings!

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Appetizer Spread
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Vodka-St. Germain Soaked Watermelon
Rum
The Rum Collection

8 Comments

  1. Faye Johnston ( friend of Harry & Glenda Risher)

    It is so nice to see you young people participating in the art of fine living and beautiful entertaining. In this world of fast food and casual living it is refreshing to see you use that China you got for wedding gifts and actually not just have dinner but to make it a well planned gorgeously prepared dinner party. Congratulations Jubilee Supper Club for living life and loving it.

    Reply
    1. Allison

      Thank you! I appreciate your kinds words. My china and silver patterns are also that of my parents (grateful to borrow a few matching pieces from mom last weekend to help with my table setting). Growing up a Risher, I was lucky to learn from both parents how to cook & entertain. Many memories of my mom and dad cooking for over 100 people- maybe not all with their china and fine dining, but it was always well executed and deliciously prepared.

      Reply
  2. Allison

    OMG!!!! I seriously just pulled my car over to a parking lot to read this blog. #jubileesupperclub rocks my socks off! Beautiful post @Lemonbabyco !

    Reply

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