The Lace Reader- By Brunonia Barry

I started a book club about one year ago and I am thrilled to say that it is still going stronger than ever! It's a combination of Chapel Hill and Raleigh friends and we alternate between the two towns every other month. Being October, this month's book was Halloween inspired and had a flavor of witches and magic with an intricate plot line ending in a surprise twist. I would definitely recommend the book! If you have no one to discuss the book with, e-mail me and we'll chat!

The weather is changing to fall and Halloween is right around the corner, I couldn't resist creating a bit more than necessary for our meeting. Here is a list of my treats... no tricks!

Ghoulish goodies:
Everything Cheese Straws
Mini ginger sausages
Avocado quesadillas
Home-made kettle corn
Apples and snicker doodle cookies with a pumpkin dip
Veggies and a creamy dip

Devilish drinks:
Red and White Wine

Spiked Apple Cider

For the center of the treat table I carved a white pumpkin (found at any grocery store) with our book club title "Get Lit."

I didn't carve all the way through the pumpkin to make it last longer! I used wood carving tools from Michael's. Be sure to be very careful and not cut yourself, it does look a little bit easier than it actually is. The white pumpkin contrasted well with the fall flowers and a three tiered black candelabra gave height to the display. The food sat atop white "lace" or doilies in this case in keeping with the theme of the book "Lace Reader."

Our libation station was stocked with the normal white and red wine as well as some "Vampire Juice." For those who felt they needed a bit of warmth in the cooler fall weather we had spiked apple cider. It was a huge hit, almost as big a hit as our designer witch hats that I found for a steal at The Party Store!

The book discussion was inspired and catching up with friends is always a delight. When the evening was over everyone went home filled with good cheer, and a "caramel apple witch's broomstick" (also found at Michael's thanks to Martha Stewart).

Happy Reading!


R.I.P: Recipes In the Post

Everything Cheese Straws (From the America's Test Kitchen Family Cookbook)
1 (9 x 9 1/2 in) sheet frozen puff pastry, thawed
2 ounces Parmesan of Asiago cheese (about one cup)
1/4 tsp salt
1/8 tsp pepper
1-2 tsp sesame seeds
1/2 tsp poppy seeds 1 tsp dehydrated minced garlic
1/2 tsp coarse salt

1. Heat the oven to 425 degrees. Lay the puff pastry on a sheet of parchment paper and sprinkle with all of the ingredients. Top with another sheet of parchment and using a rolling pin, press the cheese into the dough.

2. Remove the top layer of parchment and, using a pizza cutter, cut the dough into 3/4 to 1 in strips. Twist each strip of dough and transfer to a baking sheet lined with parchment, leaving a little space in between each strip.

Mini Ginger Cocktail Sausages (from Better Homes and Gardens Oct. Issue)
1/2 cup orange marmalade with 2 tsp ground ginger
1/2 cup whole grain mustard 1 Tbsp garlic-flavored olive oil
1 Tbsp soy sauce
1 3/4 cooked or smoked cocktail sausages

1. Preheat oven to 350 degrees. Line a shallow baking pan with aluminum foil. In a large bowl, whisk together all of the ingredients. Then add sausages, turn to cover.

2. Arrange sausages which have been covered in the mustard sauce on the pan. Cook for 25-30 min or until browned.

Avocado Quesadillas (from Better Homes and Gardens Oct. Issue)
4 soft flour tortillas
4 oz Manchego cheese, sliced
1 avocado, cut into chunks
16 jarred jalapeno slices
(I also cut up one tomato into chunks to add)

1. Place one tortilla on a work surface and place the cheese on one half.
2. Top cheese with a quarter of the avocado, jalapeno slices, and tomatoes. Fold tortilla in half to form a semicircle.
3. Heat a skillet over medium heat. Slide uncooked quesadillas onto the pan. Cook about one min and turn over until cheese is melted.
4. Repeat with all tortillas. Cut into wedges and serve immediately.

Pumpkin Dip (from food.com)
1 (8oz) package cream cheese, softened
2 cups powdered sugar
1 (15oz) can pumpkin pie filling 1 tsp ground cinnamon
1 tsp ground ginger

Mix all ingredients together till smooth. Refrigerate for about 6 hours and serve with apple slices and snicker doodles.

Creamy Veggie Dip (from Southern Living) 1 (8oz) package of fat-free cream cheese 2 Tbsp fat-free Milk
2 Tbsp grated Parmesan cheese
4 tsp Ranch salad dressing mix
1/4 C chopped red bell pepper
1 green onion chopped (about 2 Tbsp)

Soften cream cheese and combine all ingredients, chill and serve with favorite veggies.