Appetizers, Entertaining, Main Dish, Supper Club

Jubilee Supper Club: Fall’s Bounty by the Bay

 


Fall is my favorite season, hands down. And for good reason–I spent most of my early childhood through my teens in Brookline, a suburb of Boston. September meant apple picking. October often meant trick or treating wearing a heavy coat over our costume. November usually ushered in the first light dusting of snow. To me, autumn tastes like the snap of a Honeycrisp apple, my absolutely favorite variety. Fall, with its leaves a riot of flaming reds, yellows, and oranges, is the last exhale before the brutal, breath-snatching New England winter. It was–is–magical. 

Although it’s December already and essentially winter in Brookline, southern Alabama doesn’t exactly mirror New England’s climate. Here, we have enjoyed a few snaps of chilly weather (we had to turn the heat on for a few days, yay!) but for the most part, it’s still been t-shirt weather. It was warm enough for us to sit outside and enjoy the company of Jubilee Supper Club, this time at the gorgeous bayside home of Scott and Elizabeth. It was a marriage of the best of this side of the world: Gulf Coast seafood and the spicy, deep, earthy, flavors we associate with this time of year. Scott and Elizabeth’s breathtaking home is on a bluff, so we were treated to a gorgeous Mobile Bay sunset as we sipped our beverages. 

photo by Elizabeth Minto

Scott mixed us up some beautiful and delicious cocktails, like this Earl Grey-Bourbon Punch one from Bon Appetit magazine. I absolutely love a tea cocktail, especially Earl Grey. The bergamot (what gives Earl Grey its distinct taste) is such a deep, unique, floral flavor that mingles perfectly with almost any spirit.

Bon Appetit's Earl Grey Bourbon Punch
Bon Appetit’s Earl Grey Bourbon Punch

 We began with my beet, endive, and goat cheese mousse appetizer. For another JSC years ago, I did a beet carpaccio salad with crumbled goat cheese and arugula, and I wanted to replicate those gorgeous colors and earthy flavors for this appetizer. It needed to be a quick, one handed amuse-bouche, so I decided to serve it on individual endive leaves. I also wanted to incorporate some of our  own homegrown citrus, specifically satsumas and Meyer lemons. Two days before the supper club, I roasted the beets ahead of time in the oven, and peeled and diced them into tiny uniform cubes. I squeezed the juice of one lemon and one satsuma into the bowl of beets, added a few splashes each of vinegar and olive oil, and seasoned with salt and pepper. For the goat cheese, I whipped up sour cream and an entire large log of goat cheese with a little olive oil and salt and pepper. Because we were going across the Bay for dinner, I couldn’t assemble these ahead of time. So I schlepped my beets in a tupperware, my chopped herbs in a lidded ice cube tray, my goat cheese mousse in a plastic bag, and my whole heads of endive. I wouldn’t recommend rolling up to an acquaintance’s home and taking over their kitchen while they’re cooking dinner for you, but it’s okay if it’s one of your ride-or-die friends.

On each leaf of endive went a healthy piped mound of goat cheese, topped with cubed, marinated beets, and a smattering of chopped basil and mint. It was fresh and zingy, creamy and earthy. (If you love beets, stay tuned for my all-beet dinner party menu sometime this winter.)

Marinated Beets and Goat Cheese Mousse on Endive


Satsuma Marinated Beets on Endive with Goat Cheese Mousse

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  • Cook Time: 1h

Ingredients

Beets

  • 3 beets
  • 1 satsuma orange, juiced
  • 1 lemon, juiced
  • 1 tablespoon balsamic vinaigrette
  • salt and pepper

Goat Cheese

  • 8 ounces log of goat cheese
  • 8 ounces carton sour cream or creme fraiche
  • 1 teaspoon olive oil
  • salt and pepper

Endive

  • 2 heads endive, washed, ends trimmed, leaves separated
  • 1-2 tablespoons each of chopped basil and mint
  • 1-2 tablespoons each of chopped basil and mint

Instructions

  1. One day ahead, roast, peel and dice beets (drizzle with olive oil, wrap in foil, and place on rimmed baking sheet lined with foil. Roast in 400 degree oven for 1 hour. Cool and while still warm, rub skin off with a paper towel. Dice beets into even cubes.)
  2. Place in a non-reactive bowl or tupperware with the satsuma juice, lemon juice, vinegar, and salt and pepper.
  3. Marinate in the fridge until 30 minutes before serving.
  4. Make goat cheese mousse by mixing goat cheese, sour cream, and olive oil in the bowl of a stand mixer with the whisk attachment until mixed. Season with salt and pepper and transfer to a zippered plastic bag.
  5. Arrange endive leaves on a platter, concave side up.
  6. Snip the corner of the plastic bag with scissors and pipe a small dollop of goat cheese on the (core) end of each leaf.
  7. Top each with a teaspoon of cubed beets.
  8. Garnish with chopped basil and mint.
  9. *If you want to forgo the endive in favor of sturdier crostini, go ahead. It doesn\'t have the same intensely fresh flavor, but they're still delicious!

We continued with the absolutely stunning Oysters Kilpatrick, courtesy of Bria and Chris. Served with an apple cider mimosa (my new fall brunch favorite), it was a take on oysters I’ve never experienced before, to my delight. We all know bacon makes everything better, but the port provided a depth of unexpected flavor that elevated this oyster appetizer to new heights. Plus, how gorgeous are they?

Oysters
Oysters Kilpatrick: broiled oysters with port, Worcestershire and bacon

 


Oysters Kilpatrick

Per Bria: "In full disclosure, Oysters Kilpatrick in Australia is simply bacon bits and Worcestershire sauce, but many moons ago I was making the oysters at home for friends and decided to add some tawny port I had open on the kitchen bench. Now, I don’t eat them any other way as I find that the sweetness of the port really cuts the saltiness of the bacon and Worcestershire which can be otherwise overwhelming."

  • Prep Time: 15m
  • Cook Time: 5m
  • Total Time: 20m

Ingredients

  • 1 cup Tawny Port (we used aged 10 yrs)
  • 2 teaspoons (at least) Worcestershire Sauce
  • 16 ounces diced Pancetta
  • 4 dozen shucked Oysters on the half shell
  • Rock Salt
  • Lemons
  • Your favorite hot sauce

Instructions

  1. Reduce 1 Cup Port to 2/3 cup in saucepan and then add Worcestershire sauce to taste. I like a lot, but you will need at least 2 teaspoons otherwise you will need to call this something other than ‘Oysters Kilpatrick’.
  2. Sauté the diced pancetta and drain off excess oil on paper towels
  3. Cover baking trays in rock salt and place oysters on trays on the half shell.
  4. Top oysters with the pancetta
  5. Spoon some of the sauce reduction on top of each oyster
  6. Broil or grill for not more than 5 minutes
  7. Spoon over any extra sauce that you have
  8. Serve with lemon wedges and your favorite hot sauce!
  9. Best served with a bubbly. *We just recently learned that you can add a little bleach to your dishwasher and wash your oyster shells so you can re-use them. Then, you can buy oysters by the pint and don’t have to shuck them. ** Prosciutto or thick cut bacon would work equally well in this recipe, and would be a good substitute for the pancetta.

After devouring our appetizers and topping off our cocktails, we went outside to begin our proper meal (no one ever said Jubilee Supper Club knows the meaning of moderation.) Our first course was Sarah’s Coconut Curry Acorn Squash and Carrot Soup. One of my favorite things about the Supper Clubbers is how they find ways to elevate the classic dishes. This is one example. Instead of a typical roasted squash soup, Sarah found a way to make a classic taste fresh while still retaining the fall-ness of the dish. She used Better Homes and Garden’s recipe for Coconut Acorn Squash and Carrot Soup but added 1-2 tablespoons of curry powder, to taste. A garnish of basil and roasted acorn squash seeds topped off a perfect bowl.

Coconut Curry Soup

 


After we finished the lovely soup, we moved on to our salad, courtesy of Allison. I have never had the pleasure of eating a salad garnished with homemade candy, and boy did I realize what I’ve been missing. To be specific, I (and probably you) have missed out on the fabulousness that is an arugula salad with a Gorgonzola wedge, dressed in champagne vinaigrette and garnished with pumpkin seed (pepita) brittle. Yes, you read that right. It was truly awesome.

Pumpkin Seed Brittle


Gorgonzola and Arugula Salad with Champagne Vinaigrette and Pumpkin Seed Brittle

Related

  • Prep Time: 30m
  • Cook Time: 15m
  • Total Time: 45m

Ingredients

  • 1 carton arugula
  • 12 wedges of Gorgonzola cheese
  • 1 bottle Gerard's Champagne vinaigrette
  • 1/2 cup avocado oil
  • 1/2 cup Champagne
  • fresh crushed black pepper
  • 2 tablespoons Dijon mustard
  • 2 tablespoons honey
  • 1 lemon, juiced
  • salt and pepper
  • 2 cups raw pepitas (shelled pumpkin seeds)
  • 1 cup Karo syrup, light
  • 1 1/2 teaspoons Baking soda
  • 2 cups Sugar
  • 1 teaspoon Vanilla
  • 1/4 cup Butter
  • 1 cup Water

Dressing

    Brittle

      Instructions

      Dressing

      1. Strain a half cup of Champagne vinaigrette, removing the bits and pieces. Add avocado oil, Champagne, Dijon mustard, salt, honey, and lemon juice. Salt and pepper to taste.

      Brittle

      1. Grease a cookie sheet with butter and set it aside.
      2. Combine butter, baking soda and vanilla in a bowl and set aside.
      3. Combine sugar, Karo and water in a large sauce pan over medium heat. Cook until mixture spins a thread when drizzled from your spoon.
      4. Add pumpkin seeds and stir while cooking until mixture turns light brown.
      5. Add to the bowl of butter, baking soda and vanilla that you prepared and set aside earlier.
      6. Mix until butter is melted and mixture is foamy from the baking soda.
      7. Pour out onto your prepared cookie sheet and use two forks to spread it out thinly, to about ¼ of an inch thick.
      8. Let cool completely and use a butter knife to break it into pieces.

      Salad

      1. Toss arugula with vinaigrette. Put one handful of arugula on each plate. Top with Gorgonzola and brittle.

      After our lovely salad, the piece de resistance, Elizabeth and Scott’s Crab-Stuffed Beef Tenderloin, was ready to carve. Forget filet and lobster, this was surf and turf to the max. Essentially, it was a crabcake stuffed inside a filet. Yes. Seriously. Elizabeth and Scott win major points for not only having the most amazing waterfront home but also some serious grilling chops. (Pun intended).

      Crabmeat Stuffed Beef Tenderloin

      Related

      • Prep Time: 15m
      • Cook Time: 30m
      • Total Time: 1h

      Ingredients

      • 1 3-4 lb beef tenderloin, trimmed

      Horseradish Remoulade

      • 1/4 cup celery
      • 1/4 cup green onions
      • 1/3 cup mayonnaise
      • 1/4 cup prepared horseradish
      • 2 tablespoons creole mustard
      • 2 tablespoons ketchup
      • 2 tablespoons Worcestershire sauce
      • 1 tablespoon Dijon mustard
      • 1 tablespoon white vinegar
      • 1 tablespoon Crystal hot sauce
      • Juice of half a lemon
      • 1 tablespoon minced garlic
      • Salt and pepper to taste

      Crabmeat Stuffing

      • 1 tablespoon each butter and olive oil
      • One small yellow onion, diced
      • 2 cloves minced garlic
      • One red bell pepper, small dice
      • One green bell pepper, small dice
      • 3 ribs celery, small dice
      • 1 egg
      • Juice of one lemon
      • 2 dashes each Worcestershire sauce and Crystal hot sauce
      • 1 tablespoon Wickle juice (secret ingredient!)
      • 1 cup plain bread crumbs
      • 1 pint lump crabmeat
      • Tony's seasoning, Old Bay, salt and pepper to taste

      Instructions

      1. Heat oil and butter in large skillet. Salute all the vegetables and then the garlic until tender, 5-6 minutes.
      2. In a mixing bowl, whisk the egg with the lemon juice and pickle juice, Worcestershire sauce and hot sauce.
      3. Stir in the sautéed vegetables.
      4. Stir in the seasonings.
      5. Fold in the crab and bread crumbs.
      6. Butterfly a beef tenderloin (or buy one already butterflied), place thin line of stuffing down the middle.
      7. Using kitchen string, tie the roast (see link in post for method).
      8. Grill 10 mins per side (4 sides), or roast in a 450 oven for 35-40 mins for medium.
      9. All that leftover stuffing, put in a buttered medium size casserole dish and bake at 350 for 25 mins and serve on the side.
      10. Whiz all the ingredients for the sauce in a food processor or blender and serve on the side.

      I’m not sure if you’ve noticed yet, but JSB is a big fan of all things cheese, especially goat cheese. Amy brought a Cauliflower-Goat Cheese Gratin, which was a crowd favorite. I was actually shocked at the amount of love everyone has for broccoli’s chlorophyll-less cousin. It isn’t that I don’t enjoy it–in fact, one of my favorite vegetable dishes of all time is Domenica’s roasted whole head of cauliflower with whipped feta. But I don’t hear a lot of love for cauliflower, and I was pleased to hear that at least three of us count it as a favorite. Cheesy, tender, and crunchy, Bobby Flay’s Cauliflower-Goat Cheese Gratin slayed. 

      Druhan brought one of my favorite fall dishes, a roasted vegetable medley. Brussels sprouts, or “baby cabbages” as I like to call them, butternut squash, sweet potatoes, and red onion, roasted in a 400 degree oven, drizzled with balsamic vinegar glaze. No fall dinner would be complete without this dish, and Druhan and Pat did not disappoint.

      Roasted Fall Vegetables

      Per Druhan, leftovers make a great veggie hash the next morning topped with a poached egg!

      • Prep Time: 15m
      • Cook Time: 40m
      • Total Time: 1h

      Ingredients

      • 1 large butternut squash
      • 3 -4 sweet potatoes
      • 2 lbs of brussel sprouts
      • 1 red onion
      • 4 large garlic cloves
      • Salt
      • Pepper
      • Butter or evoo
      • Balsamic vinegar

      Instructions

      1. Dice squash and sweet potatoes.
      2. Halve brussel sprouts.
      3. Slice red onions into thin half-moons.
      4. Mince garlic.
      5. Heat 2 tbsp of oil of choice in large skillet and sauté brussels sprouts for 5 min on medium.
      6. Add onion and cook for 3-4 more min until wilted. Add garlic and cook until fragrant.
      7. Coat squash and potatoes with butter or oil and spread out on sheet pan.
      8. Add Brussels mix and stir together.
      9. Salt and pepper to taste.
      10. Pop in 400 degree oven and roast until tender, typically 20-30 minutes.
      11. While veggies roast, pour 1 cup of balsamic in a medium saucepan. Simmer until it is reduced in volume by half or little more for glaze, about 20 minutes.
      12. To serve, drizzle vegetables with glaze and enjoy.

      Elizabeth, who at the time was 9 months pregnant and feeling it, wasn’t able to join us, but she sent this sumptuous Bourbon Pumpkin Cheesecake via her husband, John. She swapped out the traditional crust for this one made of pecans. I loved the addition of the nut crust, and the cheesecake was loved by all. In fact, we all dug in before I could snap a photo. Oops! No getting in between JSB and dessert, that’s for sure.

      image1-13


      Bottom line: Another stunning meal in the books for Jubilee Supper Club. I can’t wait until January’s meeting. Hint: Fans of Mad Men will be drooling. Be sure to follow our hashtag on Instagram to see what Jubilee Supper Club’s eating, and tag your own supper club photos with #jubileesupperclub!

      Beet Goat Cheese Toasts
      Alternatively, pipe the goat cheese on crostini and top with the cubed beets and herbs

      Tell us what you think!