It was a rainy muggy day which is why I had the lights on but we didn't care. What a great way to spend a yucky afternoon than with good friends, good food and good wine. Doesn't get any better than that.
Of course, every pretty table needs a table arrangement, some flowers bought but most were cut from my own garden.
I had made the Bourbon Balls from this book, placed in little bags and tied with blue and white ribbon as a take home "happy" for each guest.
I always enjoy using my collection of sterling napkin rings. These are just a few from my collection.
All of the recipes brought to this luncheon were amazing. Some may not sound terribly interesting but they were delicious and different from same ole same ole Southern recipes. The one thing each dish had in common was how easy each were to prepare.
Marinated Shrimp on Baked Saltines
Mini Corn Muffins with Smoked Salmon and Dill Crème Fraiche
Summer Squash Casserole
This truly was a really good Squash Casserole, a little different to most. Our conversation around the table was that if we changed it at all it would be to slice the squash in rounds rather than chopping it. I really liked the texture of the squash being chopped and I saved some for my husband to try. He whole heartedly agreed. It was excellent and my husband wants me to make this again soon.
Mushroom Bread Pudding
Another really good dish and I definitely want to make this myself.
And my contribution from this book, Frozen Whiskey Sours.
"Frozen Whiskey Sours"
Serves about 32
3 fifths bourbon whiskey, such as Maker's Mark
2 quarts fresh orange juice
2 cups fresh lemon juice
2 cups sugar
Four 10-ounce jars maraschino cherries
1 orange, thinly sliced, for garnish
Place the whiskey, orange juice, lemon juice, and sugar in a large bowl (I usually have to resort to a stockpot) and stir vigorously to dissolve the sugar. Dump in one jar of the cherries with their juice and mix well. With a strainer over a medium bowl, strain the rest of the cherries and reserve the juice. Add the cherries to the whiskey mixture and sweeten to taste with the remaining cherry juice.
Mix well and pour into a large plastic container (a big Tupperware bowl, a couple of pitchers, or the aforementioned Ziploc bags will work). Cover and freeze until slushy (it actually never freezes hard).
Serve the mixture in a punch bowl, making sure some of the cherries rise to the top. Float a few orange slices on top as well, dotting them in the center with a cherry.
On a rainy and muggy day they were quite refreshing and most everyone went back for seconds. OOPS
I think it's fair to say that a good time was had by all, each of us really enjoyed the recipes shared and this book is a keeper of a cookbook. I was pleased with my choice of books. I had marked most all of these recipes so it was nice to have a taste test of recipes that I plan prepare myself and will use this book over and over again. We also missed three others in our group, I know they would have enjoyed it.
I am sharing this post at Tablescape Thursday hosted by Susan at Between Naps On The Porch and Foodie Friday hosted by Michael Lee West at Rattlebridge Farm. Sharing also at Marty's blogging party Inspire Me Tuesday at A Stroll Thru Life.