Suggested luncheon menu to enjoy when hosting a group discussion for Courting Calla.
Those who followed my Hallee the Homemaker website know that one thing I am passionate about in life is selecting, cooking, and savoring good whole real food. A special luncheon just goes hand in hand with hospitality and ministry.
For those planning a discussion group about this book, I offer some humble suggestions to help your special luncheon conversation come off as a success.
Calla is a trained chef, but working with an extremely limited budget. She makes chicken florentine for Ian for their first date. This recipe will impress anyone without breaking the bank. It’s delicious, hearty, and beautiful on the plate.
2 chicken breasts, skinned, boned, cut into halves
1/2 tsp salt (Kosher or sea salt is best)
1/4 tsp ground white pepper
1 TBS Extra virgin olive oil
1/2 cup chopped onion
1/2 cup chopped baby bella mushrooms
1/2 of 10 oz. pkg. frozen chopped spinach, thawed, well drained
1/3 cup ricotta cheese
A few grates of nutmeg (no more than 1/4 tsp)
1 egg, lightly beaten
1/2 cup bread crumbs
Slice the chicken breasts in half - like opening a book (so that you’ve reduced the thickness by half and not the length or width by half). Using a rolling pin or mallet, pound each half thin until about 1/3 to 1/2 inch thick. Sprinkle with salt and pepper.
Chop the onions.
Chop the mushrooms.
Place the thawed spinach in a towel and squeeze it dry.
Preheat oven to 350° degrees F (180° degrees C)
Beat egg.
Heat the olive oil in a skillet. Add the onions and mushrooms. Saute until onions are translucent, about 5-6 minutes.
Stir in the cheese and nutmeg. Stir just until heated.
Divide the mixture between the four breasts. Starting with the short end, roll up the breasts. (If necessary, you can secure them closed with wooden toothpicks.)
Dip each breast in the egg, then roll in breadcrumbs.
Place on baking pan, seam side down. Cover tightly with aluminum foil.
Back at 350° degrees F (180° degrees C) for 15 minutes. Remove the foil covering and bake for an additional 10-15 minutes, or until browned.
French bread is the perfect accompaniment to Chicken Florentine. It’s a simple recipe and can easily be turned into garlic bread.
2 1/4 tsp (or 1 packet) dry years
1 1/4 cup warm filtered water -no hotter than 120° degrees F (48° degrees C).
3 1/2 cups flour (I use fresh ground mixture of hard red wheat and hard white wheat - unbleached flour will work if you don’t have fresh ground)
1 tsp salt (Kosher or sea salt is best)
1 TBS extra virgin olive oil
Heat the mixing bowl by filling it with hot tap water.
Drain the bowl. Add the warm water and yeast. Let stand 5 minutes.
Lightly grease a large bowl to use for rising the dough.
Mix all ingredients in bowl with the water and yeast.
Knead with the stand mixer for 2 minutes, or knead by hand for 10 minutes.
Once the dough becomes smooth and elastic, put it into a lightly greased bowl. Turn it once and cover with a light towel. Let it sit in a warm spot until it doubles in bulk. It will take about an hour.
Punch the dough down. Roll dough into a rectangle and roll up tightly. Pinch the ends and place on a greased baking sheet (you can sprinkle the baking sheet with cornmeal if you desire). Cover and let rise in a warm place until nearly double in size.
Bake at 400° degrees F (205° degrees C) for 20-25 minutes. When you tap the loaf, if it sounds hollow, it’s done.
Even though the Spinach Florentine is stuffed with spinach, fresh green beans help the plate look like a work of art.
1/2 lb fresh green beans.
1 TBS extra virgin olive oil
1 clove garlic, minced
2 TBS sliced almonds
Wash the green beans. Cut off the stems.
Heat olive oil in skillet over medium-high heat. Add the garlic and saute for about 2 minutes, stirring constantly. Stir in the green beans and almonds.
Reduce heat to medium-low and cover the pan and cook for about 10 minutes, stirring the beans regularly.
I use a packaged organic wild-rice and brown rice blend.
2 cups vegetable broth
1 cup wild-rice/brown rice blend
1/2 tsp salt
2 tsp extra virgin olive oil
In a medium saucepan, combine all ingredients. Bring to a boil. Cover pan tightly and reduce heat to low. Simmer for 45 minutes or until the brown rice is tender.
Calla wanted to serve a dessert that would be light and easy, but didn’t want to serve "just plain" whipped cream. So, she infused her cream with basil and served that over berries.
1 cup heavy whipping cream
1/3 cup fresh basil leaves
1 TBS powdered sugar
In a small saucepan, heat the cream over medium heat until almost boiling (do not boil) - just until it stars to simmer. Remove from heat and toss in the basil.
Sit at room temperature for 30 minutes. Strain the cream through a mesh strainer into a clean bowl. Refrigerate for at least 3 hours.
Mix the powdered sugar into the infused cream. Beat with a mixer until stiff peaks form.
Serve over fresh berries.