Gone Girl Book Club: Crepe-a-Dillas

Gone Girl

This month’s book selection was the suspenseful mystery Gone Girl by Gillian Flynn. It was the perfect book for book club, lots to discuss, surprising twists, crazy characters and a unique writing style. I liked it a lot, but I may be biased because it was actually my pick. That also meant that book club was at my house so I had to really bring it with the food. Hmm where to start, how about the beginning, on the day Amy goes missing she is makes crepes for their 5th anniversary breakfast. Crepes are not generally a finger food though and since there is always tons of food at out book clubs, the portion size would be too big. So I thought about it and decided to make my own surprising twist on quesadillas, crepe-a-dillas. Individual triangles of crepe-y goodness, perfect for parties.

Crepe-a-dillas

Crepe-A-Dillas

Filling:

8 0z marscapone cheese

8 oz cream cheese (softened)

1/4 c lemon juice

1 tsp lemon zest

3 T honey

10 crepes (you could make your own, but I used pre made ones found in my produce section of the grocery store, flour tortillas would also work)

Blueberry Balsamic Sauce

1 pint fresh blueberries

1/4 c sugar

2 T balsamic vinegar

1/4 c water

For the filling,  mix all ingredients with a mixer  until incorporated. To make crepe-a-dillas lay one crepe flat, spread thin layer of filling on crepe, fold in half and then cut into wedges with pizza cutter of knife.

Crepe-a-dillasCrepe-a-dillasCrepe-a-dillas

Place on a plate and put wax paper or plastic wrap between layers to prevent sticking, place in refrigerator until ready to use.

For the sauce, add all ingredients to a small sauce pan and bring to a simmer. Cook for 10 minutes or until sauce thickens. Place in small bowl and cover. Cool in the refrigerator.

I also made a Chicken Frito Pie, just like the nice woman brought Nick after his wife disappeared which I will share the recipe to in my next post. We also had members bring manchego cheese, chocolate truffles, chili cheese fritos and casseroles, all thematic for the book.

For decorations I really wanted to have live lobsters in a pot (too mean), so I looked for fake ones but I couldn’t find them. I also wrapped a large box in a blue plastic table cloth from the dollar store ( I couldn’t find plain blue wrapping paper anywhere) for the centerpiece. I had a number 5 candle in my crepe-a-dillas. I also thought it would be fun to make some fun quizzes for book club like the ones Amy wrote for magazines.

Caution tape by the front door would have been a nice touch but I thought of that after book club.

I kept a bowl of red jelly beans close by for our discussions so that they could be throw at people for fun if you disagreed with their thoughts about the book. By the way I am still finding red jelly beans in and under my couch. Gone Girl Book Club

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Easiest Dessert: Chocolate Mousse with Lemon Cream

 

I am not a baker, desserts and breads are hard for me. That’s why I love this easy dessert you make in a blender. This is a recipe favorite from Bon Appetit’s Fast Easy Fresh cookbook by Barbra Fairchild. The lemon cream goes perfectly with the dark chocolate mousse but if you prefer use milk chocolate chips instead of dark and vanilla extract (1 t) instead of the lemon juice in the cream. This recipe is doubled from the original recipe in the cookbook and made 6 servings.

Blender Chocolate Mousse with Lemon Cream

2 c chocolate chips ( I used 1 cup good dark chocolate chips and 1 c milk chocolate)

1 1/2 c water

6 T sugar divided

1/2 t instant espresso powder (or instant coffee)

6 large egg whites

2/3 c chilled heavy whipping cream

1 teaspoon fresh lemon juice

1 teaspoon lemon zest

 

Place chocolate chips into a blender. Bring water,  4 T sugar and espresso powder to a simmer in a sauce pan, stir to dissolve coffee and sugar. Pour over chocolate chips in blender. Cover tightly and blend for 5-10 seconds. Add egg whites and cover and blend on high for 1 minute. Pour into glasses or bowls and chill until mousse is set. Mine took about 2 hours.

 

For Lemon Cream:

whisk cream, lemon juice, 2 Tablespoons of sugar and lemon zest in a small bowl until small peaks form, add dollop to top of the mousse.

 

 

 

 

Fettuccine with Bacon Tomato and Arugula

This hearty pasta dish is an easy meal to make on a busy week night.

Fettuccine with Bacon Tomato and Arugula

6 slices of bacon chopped

2 cloves of garlic minced

1/2 small yellow onion chopped

1 pint cherry or grape tomatoes cut in half

2 T balsamic vinegar

1/4 c half and half or cream

1/4 c shredded parmesan cheese (more for serving if desired)

1 c arugula

16 oz cooked fettuccine or other pasta

in a large pan cook bacon over med high heat for 3 minutes, add garlic and onion and cook until bacon is crisp about 3 more minutes.( Surprisingly, I did not need to drain any bacon fat at this point but I know some bacon can be fatter than others, if you find that there is a fair amount of grease in the pan, strain it out before adding the rest of the ingredients) Add tomatoes, 1 T vinegar and stir, getting all the crispy bits from the bottom of the pan,

Turn heat to low cook until tomatoes glisten and have a slight wrinkle on the skin, about 2 minutes. Add half and half or cream, stir and add parmesan, heat through. Remove from heat add arugula and remaining 1 T vinegar. Toss together and serve. Top with more parmesan if desired.