Calling all pampered palates! Are you interested in creating a Gourmet Society? Gourmet supper clubs can be a lot of fun! Some groups are called gourmet clubs; some are called dinner clubs. No matter what they're called, they unite groups of people who share a passion for preparing and sharing fine food. Each group is different. Some like to be adventurous and experiment with new cuisines or gourmet ingredients.  Another group may decide to serve ethnic meals after research on a given country.  In some cases the group cooks the entire meal in the home of one of its members. Other clubs ask members to bring the dishes ready to be served. The typical size of these groups range from 8 to 12 members.  Select your group carefully. “The cult of gourmets, like marriage, is not to be entered into lightly.”  Here are some tips for organizing and running your own Gourmet Society:  Invite friends who share similar food interests and skill levels to join the club. You don't want novices to be intimidated by professional chefs in the group. Determine a set schedule for the club in advance, such as the second Saturday of every month. Decide how the menus will be planned and where the food will be cooked. Establish how many courses will be served, and how they will rotate among members. Discuss whether budget is a consideration, and if so, what it will be. Agree on whether alcoholic beverages will be on the menu, and if yes, whether everyone will contribute alcohol to each meal or take turns. Meet every six months to determine whether the group is happy with how things are proceeding and whether any changes need to be made.  Happy Cooking!

Cognac Scented Liver Pate

1 pound chicken livers

½ pound fresh mushrooms, sliced

1/3 cup minced green onions

1 clove garlic, minced

1 teaspoon paprika

¼ cup butter

1/3 cup dry white wine

¼ teaspoon dill weed

4 drops hot sauce

½ cup butter, softened

¼ cup cognac

1 teaspoon salt

1/3 cup chopped parsley

Saute chicken livers, mushrooms, green onions, garlic, and paprika in 1/4 cup butter.  Add white wine, dill, and hot sauce.  Cover and cook over low heat 10 minutes.  Cool.  Puree mixture in a food processor until blended and light in texture.  Stir in 1/2 cup softened butter, cognac, and salt.  Spoon into desired serving container.  Garnish with chopped parsley. Serves 12.

Goat Cheese Salad

¼ cup orange juice

3 tablespoons white wine vinegar

1/8 teaspoon salt

½ teaspoon ground white pepper

1/3 cup vegetable oil

¼ cup olive oil

6 ounces goat cheese, cut into 1/4-inch thick slices

8 cups mixed salad greens

Fresh raspberries, blueberries, or blackberries

Combine first 4 ingredients in container of an electric blender.  With blender on high, gradually add oils in a slow steady stream, processing until blended. Place goat cheese slices on a lightly greased baking sheet.  Heat in a preheated 300 degree oven for 4 to 5 minutes.   Toss salad greens with vinaigrette. Arrange salad greens and warm goat cheese slices on individual salad plates.  Garnish with fresh berries.  Serves 6.

Praline Muffins with Cranberry Butter

For the butter:

2 sticks unsalted butter, softened

¾ cup dried cranberries

6 tablespoons powdered sugar

2 teaspoons grated lemon peel

For the muffins:

1 cup coarsely chopped pecans

1 cup light brown sugar

½ cup all-purpose flour

¼ teaspoon baking powder

¼ teaspoon salt

2 eggs

½ teaspoon vanilla extract

2 tablespoons butter, melted

Coarsely chop cranberries with sugar and lemon peel.  Add butter and blend until mixture is combined but slightly chunky.  Cover and chill. Combine next 5 ingredients in a medium bowl and mix well.  Add eggs, vanilla, and butter.  Stir until all ingredients are combined.  Spoon into greased muffin pans, filling half full.  Bake at 300 degrees for 20 to 30 minutes.  Serve with Cranberry Butter that has been brought to room temperature.  Serves 12.

Fillet Mignon with Portabello Mushroom Sauce

6 (6-ounce) beef tenderloin fillets

½ teaspoon freshly ground pepper

5 tablespoons butter, divided

8 ounces fresh baby portabello or white mushrooms, sliced

1/3 cup dry red wine

½ cup sour cream

¾ cup (3 ounces) Roquefort or blue cheese, crumbled and divided

2 tablespoons chopped fresh parsley

Rub fillets with pepper.  Melt 2 tablespoons butter in a large skillet over medium-high heat.  Cook fillets 4 to 5 minutes on each side or to desired degree of doneness.  Remove from skillet, and keep warm.  Melt remaining 3 tablespoons butter in skillet.  Add mushrooms, and saute 3 to 4 minutes or until tender.  Add wine and cook 1 to 2 minutes, stirring to loosen particles from bottom of skillet.  Stir in sour cream.  Sprinkle 1/4 cup cheese into sauce, stirring until melted.  Arrange fillets on a serving platter, and drizzle with sauce.  Sprinkle with remaining cheese and garnish with chopped parsley. Serves 6.

Potatoes Chantilly

8 to10 medium red skinned new potatoes, skin on

½ cup hot milk

1 stick butter

½ cup sour cream

Salt

Pepper

Slice potatoes 1/4-inch thick.  Cook in boiling water for 15 minutes or until fork-tender.  Whip unpeeled cooked potatoes with electric mixer; mix until moderately smooth. Add hot milk, butter, and sour cream. Whip until mixed.  Adjust thickness by adding more milk, if desired.  Salt and pepper to taste.

Serves 6 to 8.

Haricot Vert with Roasted Garlic Vinaigrette

1 pound fresh small green beans

½ teaspoon salt

4 cloves garlic, unpeeled

½ cup plus 2 tablespoons extra virgin olive oil

1 tablespoon Dijon mustard

3 tablespoons red wine vinegar

1 tablespoon honey

Salt

Freshly ground pepper

1 tablespoon butter

2 tablespoons chopped fresh chives

Rinse the green beans and snap off ends if needed.  Bring a large saucepan of water to a vigorous boil, then add the beans and the 1/2 teaspoon of salt.  Cook until the beans are just tender.  Drain immediately, then rinse in very cold water until the beans are cool.  Drain again.  To make the vinaigrette, place the garlic cloves on a small baking sheet and drizzle them with 2 tablespoons of olive oil.  Bake the garlic in a 350 degree oven until the garlic is soft to the touch, about 30 to 40 minutes.  Cool to room temperature.  Remove the papery peels from the garlic by squeezing them into a small mixing bowl.  Mash the garlic with a fork into a coarse puree.  Add the mustard, vinegar, honey, and salt and pepper to taste.  Whisk well. While whisking constantly, drizzle the 1/2 cup olive oil very slowly.  Set the vinaigrette aside at room temperature.  To serve, melt the butter in a saute pan over medium-high heat.  Add the green beans and saute quickly, just to warm.  Remove pan from heat and toss the beans with the vinaigrette and chives.  Serve immediately.  Serves 6.

Creme Brulee

2 cups heavy cream

¼ cup plus 4 tablespoons sugar

Pinch of salt

3 egg yolks

1 teaspoon vanilla

To ensure a smooth consistency, line the bottom of a baking pan with a damp kitchen towel before adding the ramekins and boiling water.  Preheat oven to 300 degrees and have a pot of boiling water ready.  In a saucepan over medium heat, combine cream, 1/4 cup sugar, and salt, and cook, stirring occasionally, until steam rises, 4 to 5 minutes.  In a bowl, beat egg yolks and vanilla until smooth.  Pour hot cream into yolks, a little at a time, stirring constantly, until blended.  Strain mixture through a fine mesh sieve set over a bowl and divide mixture among four 6-ounce ramekins. Place ramekins in a baking pan and add boiling water to fill pan halfway up sides of ramekins.  Cover loosely with foil and bake until custard is just set, 25 to 30 minutes.  Chill for 2 to 3 hours.  Sprinkle 1 tablespoon of sugar evenly over each custard.  With a kitchen torch, move the flame continuously in small circular motions just above the surface until the sugar is evenly melted, bubbly, and browned.

Serves 4.

Symphony Coffee

1 ounce coffee flavored liqueur

½ ounce brandy

6 ounces freshly brewed hot coffee

Sugar

Cream

Fill a coffee mug with hot water to warm it.  Pour the water out.  Pour liqueur and brandy into mug.  Add hot coffee.  Stir.  Add sugar and cream if desired.

Serves 1.

The writer owns Catering by Debbi Covington and is the author of the cookbook, Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .

Dim sum literally means “to the heart's content.” Dim sum are usually small and served as three or four pieces on one dish. Because of the small portions, you can try a wide variety of dishes – to your heart's content!

Delectable dim sum is a southern Chinese cuisine which is a light meal consisting of buns, dumplings and rice rolls filled with a wide range of ingredients. Dim sum can be cooked by steaming or frying. Many classical dim sum restaurants also offer small plates of steamed greens and roasted meats. Tea is always served! The drinking of tea is as important to dim sum as the food. The history of dim sum is fascinating! Travelers along the ancient Silk Road in China needed a place to rest so teahouses were established along the roadsides. Rural farmers, exhausted after working hard in the fields, would also go to teahouses for a relaxing afternoon of tea. At first it was considered inappropriate to combine tea with food because the Chinese people believed that this would lead to excessive weight gain. However, when they later discovered that tea could aid in digestion, teahouse owners began adding a variety of snacks --- and the tradition of dim sum evolved. Enjoying the flavors of small morsels of dim sum and sipping piping hot fragrant Chinese tea while chit-chatting with friends is considered one of the great enjoyments of life!

Asian Lettuce Wraps

1 head iceberg lettuce

1 tablespoon sesame oil

1 clove garlic, minced

1 slice fresh ginger, minced

2 green onions, chopped

1 pound ground chicken

1 red pepper, seeded and diced

1 can water chestnuts, chopped

1 stalk celery, diced

1 teaspoon cornstarch mixed with 2 tablespoons water

For the sauce:

1 tablespoon light soy sauce

2 tablespoons oyster sauce

1 teaspoon dry sherry

1 teaspoon sugar

Wash the lettuce, dry, and separate the leaves. Set aside. Mix together the sauce ingredients and set aside. Heat the sesame oil in a non-stick frying pan over medium-high heat. Add the garlic, ginger and green onions and stir-fry until the garlic and ginger are aromatic. Add the chicken and cook until the chicken is browned. Remove the chicken from the pan and set aside. Add the red pepper, water chestnuts and celery to the frying pan. Add the sauce and cook at medium heat. Stir the cornstarch/water mixture and add to the sauce, stirring to thicken. Add the chicken back into the pan. Cook for 2 to 3 more minutes, stirring, to heat through. Lay out a lettuce leaf and spoon a heaping teaspoon of the chicken mixture into the middle. The Asian Lettuce Wraps are designed to be eaten “taco-style,” with the lettuce/chicken mixture folded into a package. Continue with the remainder of the lettuce leaves. Serves 4 to 6.

Crab Rangoon

8 ounces cream cheese, softened

8 ounces crab meat

1 teaspoon red onion, minced

1/2 teaspoon Worcestershire sauce

1/2 teaspoon soy sauce

Freshly ground black pepper, to taste

1 green onion, finely sliced

1 large clove garlic, minced

1 package wonton wrappers

1 small bowl water

Vegetable oil, for deep-frying

Combine the cream cheese and crab meat. Mix in the red onion, Worcestershire sauce, soy sauce, black pepper, green onion and garlic. On a flat surface, lay out a wonton wrapper. Add 1 teaspoon of the filling to the middle and spread it out to the left and right points of the wrapper so that the wrapper won't break during deep-frying. Fold over the edges of the wrapper to make a triangle. Wet the edges with water and press together to seal. Keep the completed Crab Rangoon covered with a damp towel to keep them from drying out while preparing the remainder. Heat oil for deep-frying, 360-374 degrees. Deep-fry Crab Rangoon until they are golden brown, about 3 minutes. Remove with a slotted spoon and drain. Serve with sweet and sour sauce or Chinese hot mustard. Makes 48.

Shrimp and Pork Siu Mai Dumplings

1 pound shrimp, peeled and deveined

1/2 pound ground pork

1 green onion, finely chopped

3 cloves garlic, minced

1 (2-inch) piece fresh ginger, grated

2 egg whites

2 teaspoons cornstarch

2 teaspoons fresh lemon juice

1 tablespoon soy sauce

1 tablespoon sesame oil

1/4 teaspoon salt

1/4 teaspoon black pepper

1 (10-ounce) package round wonton wrappers

Vegetable oil, for brushing the steamer

Cabbage leaves, for lining the steamer, optional

To make the shrimp filling: Pulse shrimp, pork, green onion, garlic, ginger, egg whites, cornstarch, lemon juice, soy sauce and sesame oil in a food processor until partly smooth but not completely pureed. It should have a little texture. Season with salt and pepper. To assemble dumplings: Hold a wonton wrapper in your hand. Dip a spoon in cold water and then drop 1 tablespoon of the filling onto the center of a wrapper (dipping the spoon in cold water will make the filling come off easier.) Gather the edges of the wrapper up around the filling and squeeze the sides slightly with your fingers. The sides will naturally pleat, leaving the filling slightly exposed. Tap the dumpling on the table so the bottom is flat and it stands upright. Repeat with the remaining wrappers and filling. Lightly oil the bottom of a 10-inch bamboo steamer and line it with whole cabbage leaves. Stand the dumplings in the steamer in a single layer. Don't let them touch each other. (You should be able to get 12 in the steamer at a time.) Bring 1 to 2 inches of water to boil in a pot. Set the bamboo steamer over the pot, then cover it with the bamboo lid. Steam for 10 to 12 minutes or until the filling feels firm and is cooked through. Serve it with soy sauce for dipping. Makes 36 dumplings.

Teriyaki-Glazed Pork Spare Ribs

1 rack pork spareribs, trimmed of excess fat

Salt

Freshly ground black pepper

1/2 cup Chinese five-spice powder

2 tablespoons white sesame seeds

Cilantro leaves, chopped

Green onion, thinly sliced

For the teriyaki glaze:

1 cup low-sodium soy sauce

1 cup fresh grapefruit juice

1/4 cup hoisin sauce

3 tablespoons ketchup

2 tablespoons rice wine vinegar

1 fresh red chile, split

2 cloves garlic, minced

1 (2-inch) piece fresh ginger, cut into 1-inch coins

Preheat oven to 300 degrees. Cut spareribs in half, through the bone, so you have 2-inch length riblets. Mix the salt and pepper in a small bowl with the five-spice powder. Rub the mixture all over the ribs and arrange the ribs in a single layer in a roasting pan and slow-roast for 2 hours.

To make teriyaki glaze: In a pot, combine the soy sauce, grapefruit juice, hoisin sauce, ketchup, rice wine vinegar, chile, garlic and ginger over medium heat. Bring to a slow simmer and cook, stirring, until thickened, about 20 minutes. Reserve 1 cup of glaze in a small bowl and set aside. During the last 30 minutes of cooking, baste the ribs with the glaze. When they are done, the meat will start to pull away from the bone. Just before serving, baste the ribs with more glaze and place them under the broiler for 5 minutes to make the spareribs a crusty brown. Separate the ribs with a sharp knife, cutting at every second rib so there are 2 bones per piece. Serve ribs on a platter with the reserved glaze. Garnish with sesame seeds, chopped cilantro and green onion. Serves 4 to 6.

Beef and Cabbage Egg Rolls

1 pound lean ground beef

1 onion, thinly sliced

1 clove garlic, minced

4 tablespoons soy sauce, divided

1 teaspoon salt, divided

1 teaspoon black pepper, divided

4 tablespoons sherry, divided

1 tablespoon fresh minced ginger

1 large head cabbage, finely shredded

1/4 cup water

1 tablespoon vegetable oil

1 teaspoon sugar

1 (16-ounce) package egg roll wrappers

Vegetable oil, for deep-frying

Bottled duck sauce

In a large skillet, over medium-high heat, brown beef. Drain well and return to skillet with onion, garlic, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper, 2 tablespoons sherry and 1 tablespoon ginger. Saute until onions are tender. Transfer mixture to a bowl and set aside. In the same skillet, sauté cabbage with 1/4 cup water, 1 tablespoon vegetable oil, 1 teaspoon sugar, 2 tablespoons soy sauce, 1/2 teaspoon salt, 1/2 teaspoon pepper and 2 tablespoons sherry. Saute until cabbage is crisp-tender, about 5 minutes. Return beef mixture to pan and stir together with cabbage over low  heat until heated through. Remove from heat. Fill each egg roll wrapper with approximately 1/4 cup of filling and roll up according to package directions. Heat vegetable oil to 350 degrees. Fry in preheated oil until golden brown. Drain on paper towels and serve with duck sauce for dipping. Makes 16 egg rolls.

Shrimp Toast

8 ounces fresh shrimp, peeled and deveined

1 large egg

1 egg white

2 tablespoons minced green onion (green parts only)

2 tablespoons chopped Italian parsley

1 teaspoon minced garlic

1/2 teaspoon salt

1/8 teaspoon freshly ground white pepper

3 ounces cream cheese, softened

1/4 cup heavy cream

8 slices white bread

Butter, softened

Combine shrimp, egg, egg white, green onions, parsley, garlic, salt and white pepper in a food processor and process until blended but still slightly chunky. Add the cream cheese and pulse until smooth and thick. Add the cream and pulse just until blended, being careful not to over-process. Spread 1/4 cup of the shrimp mixture onto 4 slices bread, spreading to the edges. Top with remaining 4 slices of bread. Spread softened butter lightly on each side of filled bread slices. Cut into quarters, diagonally. Heat a large skillet over medium high heat. Cook the Shrimp Toast in batches until golden on the first side, 2 to 2-1/2 minutes. Turn and cook until golden on the second side, about 1-1/2  minutes. Makes 16.

The writer owns Catering by Debbi Covington and is the author of the cookbook, Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 525-0350 or by email at This e-mail address is being protected from spambots. You need JavaScript enabled to view it .