BOOK CLUB BASH
One of many "ah-ha moments" that inspired me to write this poem and to share my book club party ode: Ode to a new you!
Awake my friends to the clarion call- Self-Help, Fiction or Mystery appealing to all. It's time to embrace mind-body-spirit, To touch it, to taste it, and lovingly hear it. With Mindy's expertise in party sensations Your global classroom can exceed expectation Healthy food and drinks will nourish conversation So throw a book club bash for the ultimate celebration.
Mind-Body-Spirit Food and Drinks
The foods, drinks and desserts you choose to serve at my Book Club Bash simply celebrate the power of the mind-body-spirit connection. Healthy, mood-elevating and a touch sassy!
Ambiance
Create a welcoming ambience conducive for learning and sharing.
Take a walk in nature or in your backyard and use the beautiful things around you. For instance, place sand along the length of your table, pop in some daffodils, twigs, leaves and aromatherapy candles for decoration.
Be sure you have enough chairs, pillows, highlighters, journals and laptop outlets to keep your guests comfortable and ready to learn.
Visit your local library and decorate the shelves and coffee table with fun and nutritiously-minded authors and books. Not only will the books help set the mood, you can thumb through m to look for topics to help your discussion.
BLOODY MARY SOUP SHOOTERS WITH SHRIMP, PICKLED VEGETABLES & ROSEMARY SPRIGS Prepared in 10 minutes or less plus marinating for at least 1 hour.
This tomato-Worcestershire-vodka soup gets served in shot glasses for fun. Look for the pickled veggies near the jarred vegetables in the supermarket.
32 peeled deveined cooked medium shrimp
2 tbs fresh lemon juice, divided
Pickled vegetables (such as carrots, celery, green beans, and olives)
1 28-ounce can San Marzano tomatoes in juice
2 green onions, chopped
½ cup (or more) low-salt chicken broth
2 tbs Worcestershire sauce
2 tbs vodka
1 tbs horseradish
½ tsp celery salt
Rosemary sprigs
Toss shrimp with 1 tbs lemon juice in a large bowl. Thread 1 shrimp and 1 vegetable on a toothpick.
Repeat with remaining shrimp and vegetables. Cover and refrigerate until ready to serve.
Place San Marzano tomatoes with juice, green onions, ½ cup broth, Worcestershire sauce, vodka, horseradish, celery salt and remaining 1 tablespoon lemon juice in blender.
Cover; blend until smooth. If mixture is too thick, thin with additional broth by tbsfuls. Season Bloody Mary mixture to taste with salt and pepper.
Transfer to pitcher. Pour Bloody Mary mixture into shot glasses or small glasses. Garnish each with shrimp-vegetable skewer and fresh rosemary sprigs. Serves 4-6.
Option: Skewers and soup can be made 1 day ahead. Cover and chill.
GRILLED SALMON KEBABS Prepared in 25 minutes or less.
4 10-inch bamboo or metal skewers
2 10 oz pieces center-cut salmon fillets, skinned
2 medium zucchini
½ cup dry white wine
4 tbs olive oil
2 tbs chopped fresh dill leaves
2 tsp minced garlic
12 vine-ripened cherry tomatoes
Prepare grill. If using bamboo skewers soak in warm water 15 minutes. Pat salmon dry and cut into 16 cubes.
Cut zucchini into ¾-inch-thick rounds. In a bowl stir together wine, oil, dill, and garlic. Add salmon, zucchini, and tomatoes, tossing to coat, and let stand, covered, at room temperature 15 minutes.
Alternately thread salmon, zucchini, and tomatoes onto skewers and season with salt and pepper.
Grill kebabs on an oiled rack set 5 to 6 inches over glowing coals, turning kebabs, until salmon is just cooked through, 6 - 8 minutes. (Alternatively, kebabs may be broiled under a preheated broiler 3 to 4 inches from heat.) Serves 4-6.
Zurich's Toblerone dark chocolate works well in the dish, because its honey-nougat blend echoes the honey and almond flavoring that are also in the recipe.
DARK CHOCOLATE FONDUE WITH FRUIT SKEWERS Prepared in 15 minutes or less.
6 tbs whipping cream
3 tbs acacia honey
2 3.52-ounce bars Toblerone dark chocolate or 7 oz semisweet chocolate, chopped
1 tbs kirsch (clear cherry brandy)
¼ tsp almond extract
Assorted fresh fruit skewers (such as whole strawberries, raspberries, blueberries, pears, Fuji apples, melon, orange segments and thick slices of peeled banana).
Bring cream and honey to simmer in heavy medium saucepan. Add chocolate; whisk until melted. Remove from heat. Whisk in kirsch and extract. Pour fondue into bowl; place on platter. Surround with fruit skewers. Serves 4-6.
