Bridget's Summer Kick-Off BBQ

Although not an official "gourmet group" it seems appropriate to mention the evening of Friday, June 13, 2008 since 5 out of the 6 "gourmet girls" were in attendance and all brought very tasty dishes! (Plus, we have to post the recipe for Lara's amazing "Mint Brownies"!) The main course (by Bridget) was BBQ'd kabobs with marinated tri-tips and chicken, peppers, zucchini, pineapple, tomatoes and mushrooms. Lynley made a fabulous mixed greens salad with strawberries and candied almonds, Jodi made her delicious brie appetizer, and L.S.'s "Perfect Guac" may have been the hit of the night! Okay, it was a toss up between the brownies and the guac. (See guac recipe in June 3rd entry). Too bad we didn't take any pictures of the food.

LS and Bridget

"The McBrides" Sister-in-law Whitney & Bro Dustin, Mom & Bridget
(http://mymcbride.blogspot.com/)

Lara’s Amazing Mint Brownies
Brownie Part:
2 ¼ cubes margarine
12 large T cocoa powder
3 3/4 c sugar
7 eggs
2 t vanilla
3 c flour
1/3 t salt
Preheat oven to 350 degrees. Melt margarine and put in kitchen aid. Slowly add cocoa powder (while mixer is on), then add sugar and eggs (one at a time). Beat until smooth. Add vanilla, flour and salt and mix for 1-2 minutes. Pour into greased cookie sheet (jelly roll pan). Bake at 350 for 25 minutes (mine oven is exactly this time) and let completely cool on a cooling rack.
Mint frosting:
1/2 c margarine (cubed)
2 c powdered sugar
2 T milk
1 t peppermint extract
4 drops green food coloring
Melt butter and put in kitchen aid. Stir in all other ingredients and make sure nothing is stuck to bottom of mixing bowl. Pour evenly onto cooled brownies.Chocolate frosting:1 1/2 cubes butter1 1/2 c semisweet choc. chips. In a saucepan, melt butter then add choc chips; stirring continuously until all the way melted. Pour over mint frosting (green frosting does not need to cool down). Place in fridge to set up until 10 minutes before serving.

Brie in Puff Pastry by Jodi (also served at Feb '08 gourmet night)

2 pound wheel of Brie cheese

1 package frozen Pepperidge Farm puff pastry

1 egg, separated

Brown sugar

Chopped nuts (pecans, walnuts, or hazelnuts)

Cut wheel of Brie in half horizontally. Sprinkle on brown sugar and chopped nuts. Replace top of the Brie. Place Brie on one sheet of the pastry. Beat the egg white with a fork and brush onto the cheese and pastry. Place the other sheet of pastry on top of the cheese, cutting off excess pastry. Wrap bottom pastry up to top and crimp edges to enclose cheese completely. Beat the egg yolk with a fork and brush over top and sides of pastry. Place on baking sheet and bake at 425 degrees for 30 minutes, or until lightly browned. Remove, and let stand for 10 minutes before serving. Serve with apples, sliced French baguette, grapes, etc.