Annie's Cooking Club

Tradition reigns in Lynchburg, Virginia. This formal–but not fussy–supper club calls itself  The Lucullan Society.

The what? Now, no true Gone With the Wind buff would have to ask, but let author Margaret Mitchell explain. In a passage about a meager supper amid Civil War poverty, she mentions Lucullus, a Roman general known for his lavish banquets. After a dessert of sweet potato pie, Rhett Butler presents coveted bonbons and cigars.  Mitchell writes “Everyone agreed it was indeed a Lucullan banquet.”

In Virginia, The Lucullan Society begins a meal with this appetizer.

Goat Cheese with Sun-Dried Tomatoes and Rosemary

6 sun-dried tomato halves

3 cloves garlic, pressed

2 tablespoons olive oil

1 tablespoon chopped fresh or dried rosemary

1 French baguette

Olive  oil

1 (10 ounce) package goat cheese

Garnish: fresh rosemary sprigs

Cover tomatoes with boiling water; let stand 5 minutes.  Drain and chop. Combine tomatoes and next 3 ingredients; cover and chill up to 4 hours.

Slice baguette thinly; brush rounds with additional olive oil. Place on a baking sheet, and bake at 350 degrees for 8 minutes or until lightly toasted.  Just before serving, place goat cheese on a plate, and top with marinated tomatoes.  Serve with baguette rounds, and garnish, if desired with rosemary sprigs.  Yield: 8 appetizer servings.

Note: Tomatoes should not be marinated more than 4 hours.

Taken from Southern Living 1993 Annual Recipes, page 175

1 lbs.   frozen spinach (thawed) or canned

1          stick unsalted butter

1          cups onion, diced

½         cup flour

2          cups whole milk

1          can whole artichoke hearts, drained and cubed

1 ½      cups Parmesan, shedded

1          tbs. Fresh lemon juice

            Salt and Pepper to tast

            Toasted pita bread, bagel chips or tortilla chips

Preheat oven to 400°, coat a 2-qt baking dish with nonstick spray.

Remove all excess water from spinach.

Melt butter in a saucepan over medium-low heat.  Add onion and cook until translucent, about 5 minutes.

Whisk in flour and cook 2 minutes, then gradually whisk in milk.  Bring to a boil and simmer until thickened, 3 minutes.

Off heat, stir in spinach, artichokes, 1 cup parmesan, lemon juice, salt, and cayenne.  Spoon into prepared dish, top with remaining parmesan, and bake until cheese is melted and golden, 20-25 minutes.  Serve with the pita chips, bagel chips or tortilla chips.

½ cup Mayonnaise

½ ketchup

1 tsp. Worcestershire Sauce

1 tsp. Tabasco Sauce

2 Tbsp. brandy

1 cup flour

1/3 cup cornstarch

1 tsp. Baking powder

1 tsp. Salt

pepper, enough to taste

½ cup cold club soda

8 filets (cut into appetizer size (a few bites per filet))  any white fish will work

flour for dusting

½ cup vegetable oil

lemon wedges

Mix mayo, ketchup, Worcestershire, Tabasco, and brandy together.  Place in frig to chill.

Mix 1 cup flour, cornstarch, baking power and 1 tsp. Salt, pepper. Mix in club soda and place in fridge for 10 minutes.

Dust fish with flour, dip in batter and fry until lightly golden.  Drain on paper towel. 

Serve with Sauce and lemon wedges.  If you prepare individual dishes, put about ¼ cup of sauce in middle of platter, stack a few fish filets on top and add a lemon wedge.  Or let people serve themselves.

Little party franks

Bacon (enough for one piece of bacon per frank)

½ cup yellow mustard

½ cup brown mustard

½ cup honey

tooth picks

Cut each piece of bacon in half.  Use a half to rap around each frank.  Use a toothpick to hold bacon onto the frank. 

Mix mustard, brown sugar and honey.

Dip each frank/bacon piece into the mustard/sugar/honey mixture and place on a baking sheet.

Bake on 350 for 45 minutes. 

For the Sauce:

2 cups heavy cream sauce

1 roasted red bell pepper (the jarred kind is OK)

salt to taste

For the Pizza:

            Loaf of french bread cut into slices, about ¼ inch thick

            1 cup shredded white cheese (your choice)

            2 cups cooked chicken, diced

            4 jalapenos rings (canned works fine)

Preheat 550°

Reduce cream by half in a small saucepan over medium-high heat, 10 minutes.

Puree peppers in a blender until smooth.  Add cream and salt to taste.  Continue to blend until thoroughly mixed. 

On each slice of bread, spread on sauce, top with cheese, chicken, and japalenos slices.  Bake for 5-8 minutes, or until the edges are golden brown. 

Makes 16

Time: 30 minutes

1 cup balsamic vinegar

4 nectarines, halved, pitted

8 slices prosciutto

16 fresh basil leafs

½ lb. Fresh mozzarella, sliced

Coat grill with nonstick spray, then preheat to high

Boil vinegar in a saucepan over high heat until reduced to ¼ cup, about 12 minutes.  (Be careful not to over-reduce, the syrup can scorch).

Grill nectarine halves, cut side down for 5 minutes.  Cut each in half again.

Slice prosciutto into 16 strips, each about 2” wide and 6-8” long.

To assemble, secure a basil leaf and ½ oz. mozzarella on a nectarine quarter with prosciutto as shown.  Repeat with remaining ingredients. 

Before serving, drizzle wraps with balsamic syrup.