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Archive for the ‘Chicago Speakeasy – Murder Mysery’ Category

Cooking Club – Chicago Speakeasy Murder Mystery

03 Jun

Hal Coppone was found gunned down locked in his secret secured vault. Who was the perpetrator? We found out in our latest Cooking Club gathering, “Chicago Speakeasy Murder Mystery”

First, I just wanted to thank everyone who came for getting into the thick of things by being in costume. Everyone did an excellent job looking like their character, and it was great! (Don’t look now, but you’re role-playing!)  Also to note, it was Evan’s first night away from home, meaning that us “Clubbers” could be as raucous as we’re naturally drawn to be.

Everyone arrived in style, and after a CD intro to the game we dove straight in to introducing some facts about our characters, as well as getting drinks and appetizers out.

The food was delicious, and the drinks flowed in our newly converted home-to-speakeasy.

Greg (Ernie “Bet a Million” G. Ambler)- Antipasti
Desiree (“Silky” M. Adam)- Crab Stuffed Mushrooms with Parmesan
Jason (Billy “The Kid” Thrower)- Crusty French Bread
Paul (Eddie “Socks”)- Green Bean Salad with Cherry Tomatoes and Fried Shallots
Jeanette (Molly M. Awbsterr)- Chicken Scallopini
Jessica (Malissa F. Orrthot “Scoop”) – Warm Apple Cake with Caramel Pecan Sauce
John (S. Treighton Harrow) – Bathtub Gin Bar Drinks
Rebecca (Anna Maria Carlotta Sassine “Torchy”) – A variety of delicious wines, thanks Becca!

After a long night of throwing out juicy clues about one another, we had to make our accusations. Interestingly enough, none of us guessed right!  I guess it was easy getting distracted by the corrupt DA (me!) and his hired assasins, Billy and Torchy, or by the backstabbing “Socks”, or the conniving mastermind G. Ambler and his expert bootlegger driver (Molly) or even the career minded intrepid reporter, “Scoop.

We should have known that “Silky” M. Adam (Desiree) was the perpetrator. Smuggling herself into Hal’s vault with Coppone himself, then gunning down the mobster and secreting out his loot through underground tunnels using her standard bootleg liquor shipment. She woulda gotten away too if it weren’t for those crazy kids.. *fist shake*

 

Warm Apple Cake with Caramel Pecan Sauce

01 Jan

Brought to us by Jessica

Warm Apple Cake
1/2 pound (2 sticks) butter, at room temperature
1 cup sugar
2 large eggs, at room temperature
1 1/2 cups all purpose flour
1/4 teaspoon ground nutmeg
1 1/2 teaspoons ground cinnamon
1 teaspoon baking soda
1/4 teaspoon salt
3 medium sized tart apples, about 1 and 1/4 pounds, peeled, cored and finely chopped
3/4 cup chopped pecans (about 3 ounces)
1 teaspoon vanilla

Preheat oven to 350 degrees. Grease 9 inch X 2 inch round cake pan.

Beat butter and sugar in large bowl with electric mixer on high speed until light and fluffy, about 2 minutes. Beat in eggs on low speed, one at a time.

Add flour, spices, baking soda and salt, beating until just incorporated. Mix in apples, nuts, vanilla.

Spoon batter into prepared pan. Bake in 350 degree oven 35 to 45 minutes.

Top will be golden brown and tester will come out clean. Remove to rack and cool. Turn cake out of pan after 10 minutes. Cake may be wrapped and stored at room temperature or frozen. Reheat in 350 degree oven 10 minutes or until warm.

Caramel Pecan Sauce
4 tablespoons butter
1/2 cup pecan halves
1 cup firmly packed dark brown sugar
1 cup whipping cream

Melt butter in medium sized saucepan. Add nuts.

Cook, stirring constantly, over medium high heat, until nuts are toasted and butter is lightly browned.

Add brown sugar and cream and continue to cook, stirring constantly, until sauce boils and sugars dissolves and turns deep golden brown.

Remove from heat . Sauce will thicken slightly as it cools. Sauce may be prepared several days ahead and store in refrigerator.

Reheat in microwave before serving. To serve, place a wedge of cake on dessert plate. Spoon hot Carmel Pecan Sauce over. For added pleasure, serve with a scoop of vanilla ice cream.

Source – Bed and Breakfast Inns

 

Crusty French Bread

01 Jan

Brought to us by Jason

2 cups warm water
1 tablespoon yeast
1 tablespoon vegetable oil
1 tablespoon sugar
2 teaspoons salt
5-5 1/2 cups bread flour

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Dissolve yeast in warm water (110 degrees) and sugar in large bowl; allow yeast to proof or foam (about 10 minutes).

Add salt, oil, and 3 cups flour; beat for 2 minutes.

Stir in 2 cups flour to make a stiff dough.

Knead until smooth and elastic, about 10 minutes.

Place in oiled bowl, turn dough to coat all sides, cover and let rise until doubled.

Punch down and divide in half.

Shape dough into two long slender loaves.

Grease and sprinkle with cornmeal either a french bread pan or large cookie sheet.

Place loaves in pan and cut diagonal gashes on top of each loaf (I use scissors).

Cover and let rise until doubled.

Bake at 375 degrees for about 30 minutes.

Note: You can sprinkle or spray water on the loaves during baking if you want a really crunchy crust.

Source – Recipezaar