OK, so it’s not exactly THE game of the century, but we’re loyal fans and will cheer on the Jackets as best we can!
Here’s what we’re serving:
Parmesan Potato Wedges
Rolls
DRINK:
Apple Cider Martinis
1 14oz can artichoke hearts, drained and chopped
2 green onions, sliced
2 cloves garlic, chopped
1 4oz pkg cream cheese, room temperature
1/2 cup sour cream
1/2 cup grated mozzarella
1/4 cup grated parmesan
1 loaf Italian bread, sliced in half lengthwise
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Mix the artichoke hearts, green onions, garlic, cream cheese, mayo, sour cream, mozzarella and parmesan, reserving some of the cheese. Hollow 1/2 inch out of the center of both halves of the bread.Spread the mixture into the hole in the bread slices and top with the reserved cheese. Bake in a preheated 350F oven covered in foil for 20 minutes. Remove the foil and continue to bake until the cheese is melted and golden brown.
DIRTY MARTINI DIP
(Adapted from Food.com)
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Photo Credit: Food.com |
This dip should have my picture next to it, because it has everything I love in it – olives, cream cheese, garlic, jalapenos, and yes, vodka! Serve with crackers, chips or crudites.
1 8oz pkg cream cheese, softened
1 8oz jar of chopped green olives, drained but reserve juice
1/8 tsp black pepper
2 minced garlic cloves
4 green onions, chopped both tops and green
1/4 tsp garlic salt
~ 1/4 cup mild pickled jalapeno peppers
1 oz vodka
Photo Credit: Cate Bogue |
Combine all ingredients and blend until well mixed.
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Phone Credit: Cate Bogue |
Add some olive juice if desired for that Dirty Martini flavor!
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Chill for an hour.
BEVERLY HILLS GRILLED BEEF TENDERLOIN
(Adapted from The Food Channel)
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Photo Credit: The Food Channel |
1 (4 lb.) whole beef tenderloin, trimmed
1/2 cup soy sauce
1/2 cup red wine
Kosher salt
Black pepper
Herbes de Provence
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Photo Credit: Cate Bogue |
Place tenderloin in large zip-lock bag; pour in soy sauce and red wine. Seal bag.
Marinate in refrigerator for 8 hours, turning occasionally.
Remove meat from marinade and drain (discard marinade).
Season drained beef tenderloin evenly with salt, pepper and herbs.
Grill uncovered over medium- to medium-high heat until instant read thermometer inserted at thickest part of beef registers 130°F for medium-rare or until desired doneness, turning occasionally.
Transfer grilled tenderloin to platter; cover with foil and let rest for 15 minutes.
Slice beef crosswise to serve. Serves 10.
Photo Credit: Saveur
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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Photo Credit: Cate Bogue
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PARMESAN POTATO WEDGES
(Adapted from Simply Classic cookbook)
This dish is so simple to make, yet it’s absolutely delicious. My sister-in-law fixed it for us recently and then generously gave me the Junior League cookbook that the recipe appeared in. Thank you Sarah!
1 2lb bag of buttercream potatoes, UNpeeled
1/4 cup olive oil
1/4 cup grated Parmesan Cheese
1 tsp salt
1 tsp paprika
1/2 tsp freshly ground pepper
Preheat oven to 375 degrees F. Scrub potatoes and cut into wedges. Place wedges, skin side down, in a single layer on a baking dish. Mix remaining ingredients in a small bowl and brush evenly over potatoes. Bake 1 hour or until potatoes are tender. Serves about 6.
FALL CHOPPED SALAD
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Photo Credit: One Lovely Life |
1 apple, diced
1 pear, diced
3 slices bacon, cooked and crumbled
¼c dried cranberries
3-4 TBSP walnuts
3-4 TBSP crumbled feta or bleu cheese
3-4 TBSP creamy poppy seed dressing
Dressing (adapted from Allrecipes.com):
1/3 cup white sugar
1/2 cup white wine vinegar
1 tsp salt
1 tsp ground dry mustard
1 tsp grated onion
1 cup vegetable oil
1 TBSP poppy seeds
Photo Credit: Cate Bogue |
In a blender or food processor, combine sugar, vinegar, salt, mustard and onion and process for 20 seconds.
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With blender or food processor on high, gradually add oil in a slow, steady stream.
Stir in poppy seeds.
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In your largest mixing bowl, toss together lettuce, apple, pear, bacon, cranberries, walnuts and cheese. Add 3-4 Tbsp dressing and toss to coat, adding more dressing as necessary/desired.
OUTRAGEOUS CHOCOLATE COOKIES
(Adapted from Martha Stewart)
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Bake, rotating sheets halfway through, until cookies are shiny and crackly yet soft in centers, 12 to 15 minutes. Cool on baking sheets 10 minutes; transfer to a wire rack to cool completely.
I’m going to make a batch of these for the group. I found 2 recipes, and I’m going to sample each to see which one I prefer before the party.
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(Adapted from Glens Falls Gourmet)
2 oz (60ml) Hick’s apple cider
2 oz (60ml) vodka
1 oz (30ml) brandy
1 oz (30ml) triple sec
1/2 tbsp (7ml) lemon juice, freshly squeezed
1/4 tsp (1g) cinnamon, ground
1/4 tsp (1g) brown sugar (optional)
1/4 tsp (1g) superfine (caster) sugar (optional)
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Ice
Cinnamon stick (optional, for garnish)
Combine cider, vodka, brandy, triple sec, lemon juice, ground cinnamon, brown sugar and superfine sugar in a martini shaker, stirring with a spoon.
Fill the martini shaker 2/3 full of ice.
Shake drink for about 10 seconds
Strain Drink into martini Glass
Garnish with a cinnamon stick (optional)
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OR
VERSION #2 (a lot easier!)
APPLE CIDER SURPRISE
2 parts Apple Cider
1 part Vodka
Place vodka and cider in martini shaker with several ice cubes and shake well.
Strain ice out and pour into martini glasses with cinnamon-sugar rim.
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