<p>Looking for suggestions. We’re an evening group; most members have already eaten dinner. Looking for something to go with the vino!! All my old stand-by recipes seem boring. I seen previous threads, but my search came up empty.</p>
<p>For those drinking red wine—A wedge of Stilton, walnuts, grapes and some Carrs Wheat Biscuits. Always goes over well in the early evening. For those drinking white wine…pears and wedges of good Monterey Jack cheese.</p>
<p>(and some chocolate chip cookies for those drinkin’ milk!)</p>
<p>Apple Crisp and Ginger Ice Cream…</p>
<p>Cupcakes…I cheat and use box mix and yet make my own frosting…</p>
<p>fondue… cheese and or chocolate…</p>
<p>Apple turnovers…</p>
<p>Slice a baguette or loaf of French bread on the diagonal, for thin slices
Top each slice with a whole basil leaf, chevre cheese, and julienned sun-dried tomato piece, and put the slices on a cookie sheet
Broil the slices for a minute or so, until heated through; serve warm</p>
<p>On the pears above, gorgonzola cheese also goes well with them. Yum yum!</p>
<p>Jarlsberg cheese atop Swedish ginger snaps</p>
<p>masslou, what are your old stand-by recipes?</p>
<p>I haven’t been in a book group for a long time, but I remembers us trying to pair the snacks with the book. Don’t try to be too literal, but you could do some fun things with this.</p>
<p>Apples and pears are in season. There are a lot of different varieties. Cheeses will go well along with a white wine and a light red wine.</p>
<p>A round of brie, pilsbury crescent rolls and strawberry preserves.</p>
<p>Unroll dough and press out creases. Spread the jam/preserves on top of brie and wrap the dough around brie, seam side on bottom. Bake in oven til golden. Serve with additional fruit like grapes, apple slices and crackers.</p>
<p>^ These all sound delicous…This is the area in which our online book club falls terribly, terribly short. :(</p>
<p>Just give me a time & your address, masslou. (by the way, what book will we be discussing?)</p>
<p>I love the brie en croute and you can use a variety of spreads. I love pepper jelly with brie but for fall, a mix of cinnamon, brown sugar and walnuts (sauteed in butter) is great. Put that mixture on top of the brie before the pastry is wrapped. I have also had a great vidalia onion jam with brie.</p>
<p>My book club is now a bunco club – guacamole was a huge hit at the last meeting (w/tortilla chips). I think I ate most of it, convincing myself it was healthy.</p>
<p>I always have double choc chip cookies when people come over. They invariable go quickly! </p>
<p>Did the ‘book theme food’ once w/my old bk club. That can be fun! Esp if reading something like “Fried Green Tomatoes!”</p>