Shoestring Gourmet: No Turkey

by Alan Gore

At  October’s gathering we feasted on the foods of fall. The table was laid with Glenn Case's sourdough bread, with an assortment of wines from host Ursula Gore and our assembled guests.  Nedra Case provided an assortment of salads.  Esther Shaw prepared a salad of bowtie pasta, caramelized onions, garlic and mushrooms. Joice Braden brought out cornbread with a glaze of apricot honey and dried apricots, accompanied by French onion soup with garlic cheese croutons and melted cheese. Linda Brazelton served smoked kielbasa with diced zucchini and crookneck squash. Her Greek paximadia cookies did a fine job of clearing our palates for the entrees.

Once the grill was warmed up, Ursula cooked and served elk bratwurst and elk and buffalo steak. This went well with Pat Hull’s stewed strawberry, rhubarb and oranges, and Jane Khatiblou’s red cabbage and apples. Kebba Buckley served dessert: a yam swirl double chocolate cake with pecan topping.

For November, our theme will be Thanksgiving dishes that do not include turkey. It’s your chance to be original at a relatively unoriginal time of year. Our locale this month will be the bountifully landscaped home of Linda and Gerry Brazelton in north central Phoenix. We will meet at 6 pm on Saturday, November 10. Please call Linda at 602-997-9057 before Thursday, November 8 to coordinate dishes.