If you are part of a book club, this page is for you! Our authors have hosted countless readings and discussions with book clubs across the country, and along the way they have collected some goodies. Check back soon for more fun stuff from book clubs!
Book Club Recipes
From the Paper Plate Book Club in Vienna, Virginia:
Pumpkin chiffon
(can also be put into prebaked pie shell)
1 envelope unflavored gelatin
1/2 cup dark brown sugar packed
1/2 tsp. salt
1/2 tsp. nutmeg
1/2 tsp. cinnamon
1/4 tsp. ginger
2 egg yolks
1 cup undiluted evaporated milk
1/2 cup cold water
1 1/4 cup dark brown sugar packed
1/2 cup heavy cream, whipped
Combine gelatin, 1/2 cup brown sugar, salt, spices. In double boiler top, beat egg yolks, stir in milk, water, pumpkin, then gelatin mixture. Cook over boiling water, stirring, 10 minutes. Refrigerate, stirring occasionally, until as thick and syrupy as unbeaten egg white. Beat egg whites until fairly stiff, gradually add 1/4 cup brown sugar, beating until very stiff. Fold in pumpkin mixture. Turn into shell or serving dish. Refrigerate until set. To serve spread whipped cream over top.
Suggestion: cut back a bit on the brown sugar its an old recipe and people liked things sweeter back in the day.
Hot mulled cider
apple cider
cinnamon sticks
whole cloves
Heat cider with cinnamon sticks and cloves, to taste, on stove at low heat for half hour. Serve and enjoy.
From The Bad Girls Book Club in Ashland, Oregon:
Mystery Mushroom Soup
Simmer in 6-8 cups chicken stock (home made, but could be commercial):
• 1 medium white or yellow onion, chopped
• 1/2 to 1 cup celery, chopped
• 4-5 peeled white potatoes, cubed (potatoes are used to thicken–you could use flour or cornstarch)
• 2 teaspoon fresh ground dried herbs de provence
• salt and pepper to taste
Strain and put veggies through ricer or food mill–discard mushy remains. Stir in large soup pot and keep simmering on low. Meanwhile, trim and chop:
• 1-2 pounds baby portobello or other flavorful mushrooms into “soup-sized” pieces (you don’t want to have to cut these up after they are in your bowl!)
Saute slightly in
• 3-4 tablespoons butter or olive oil
Stir into soup broth and simmer about 10 minutes. Add:
• cream or half and half (about 1-3 cups, depending on taste, if you want cream of mushroom soup)
Correct seasonings and enjoy! Serve warm and garnish with snips of fresh thyme and/or parsley. A small amount of sherry might be good if you like this flavor or happen to have some around. You may make this the day before and chill it–this brings the flavor of the mushrooms into the broth/cream.
From the “Bookies” Book Club in McLean, Virginia:
Ful (sudanese Beans) Recipe
Made with small brown beans and typically associated with Egypt, ful is a dish popular across the whole of Africa, from North to South. Each country serves it in a slightly different way. This recipe is inspired by a Sudanese version served in Adelaides Racuba restaurant by it’s owner/chef Sam Eltahir. Ful beans are found in any good Middle Eastern grocery – Greek or Lebanese. They are also available in tins – though not quite as nice, they will do as a base. If using tinned beans, omit the soaking and cooking steps and simply crush them with olive oil etc.
1 lb. dried ful beans (soaked overnight in water to cover)
olive oil
2 cloves garlic crushed
lemon juice
cumin
salt & pepper to taste
4 oz. feta cheese, cubed
parsley — finely chopped to garnish
Drain the soaked beans and place in a saucepan with fresh water. Boil them gently until tender (this will take several hours, so don’t panic). When ready, drain and cool. Take half the beans and crush them with olive oil, garlic, lemon juice, cumin, salt & pepper to taste. The mixture should be reasonably sloppy certainly not dry and pasty. Then gently mix through the remaining beans and cubes of feta cheese. Drizzle a little extra olive oil on top and sprinkle with parsley and serve with the following condiments: bell peppers, scallions, and cucumbers.