October 6, 2016, posted by Gina – For our October Cookbook Club luncheon our hostess went all out with a Halloween theme. Her decorations were so fun and her place setting certainly set the mood.
We began outside where we were greeted with this cute candy corn floral arrangement filled with mums, roses dianthus and seeded eucalyptus.
Next to this was this wonderful drink table complete with Spanish moss, glasses with spiders on them and fun decorations. The large punch bowl held several nice bottles of wine after I snapped this shot. Close to this great setup was a table filled with individual bottles of “Witches Brew”. As you can see from the label there is a warning on it as well it should have been. It looked innocent but packed a punch!
This large pumpkin with beautiful flowers coming out of the mouth was on the kitchen table. I think we all know what that symbolized but we won’t mention that in this post! The place settings on the kitchen table were complete with a colorful leaf charger topped with black and white skeleton plates and a pumpkin bowl on top.
Moving into the dining room, we found the table complete with a lighted centerpiece and place settings that began with beautiful linen placemats, Annie Glass chargers and dessert bowls and black and white cob web plates. The centerpiece was filled with not only flowers but also skeleton hands, an orange boa and skull head.
Along with all of these fabulous decorations that really put us in the Halloween spirit, we enjoyed a delicious lunch. Our hostess even asked us to dress up as you can see from this photo of a few of the members of our group.
Zucchini Cheese Spread from Come On In
Hot Chipped Beef Dip from Southern Sideboards
Cream of Carrot Soup from Come On In
Marinated Vegetable Salad from Southern Sideboards
Chicken with Mushroom Madeira Sauce from Come On In
Brussels Sprouts with Hot Bacon Dressing from Southern Sideboards
Hot Milk Cake with Caramel Icing from Come On In
Devil’s Food Cake from Southern Sideboards
I would like to share my favorite recipe of the day with you which was the cream of carrot soup.
First, I do not like cooked carrots. I love them raw but something changes for me once they are cooked. So it was very surprising to me that I loved the carrot soup as much as I did. It has a wonderful creamy texture and a savory taste. Many times you find sugar added with carrots and that is not the case with this recipe which is why I think I liked it so much. I am sorry I don’t have a photo to share of this but, as you know, I get to talking and don’t photograph everything. This soup is a beautiful bright orange color and would be fabulous for any fall meal you are preparing.
Cream of Carrot Soup – Come on In
½ cup chopped fresh cilantro or parsley (2 tbs. dried)
1 pound carrots, finely chopped
2 medium onions, finely chopped
2 stalks celery, finely chopped
3 tbs. unsalted butter
1 tbs. all-purpose flour
4 cups chicken stock
3 large egg yolks
½ cup heavy cream
¼ tsp freshly ground black pepper
Chopped fresh cilantro or parsley for garnish
Sauté the chopped cilantro and vegetables in butter until tender, 10 to 15 minutes. Stir in flour and cook 2 to 3 minutes. Stir in chicken stock, cover, cook over medium heat until carrots are soft, 15 to 20 minutes. Strain cooked vegetables and return stock pan. Process vegetable mixture, 2 cups at a time, until smooth. Add puree to stock, stirring until smooth. Process egg yolks and cream until blended. With processor running, gradually add 1 cup hot soup. Stir in egg yolk mixture gradually into remaining hot soup. Stir in pepper and simmer until slightly thickened and hot – do not boil. Just before serving, sprinkle with chopped cilantro or parsley.