The Cooking Light Virtual Supper Club are back at it. This month our theme is 'Spring is a Berry-licious Season' which is tinged in irony here since it is neither springlike nor are there fresh berries (local berries, anyway) anywhere to be found. Happily I had some frozen raspberries from last year's harvest in the freezer which I decided to sacrifice to the cause.
What better thing to enjoy with my supper club pals but a refreshing drink on the patio before we tuck into the main event?
1 (6-ounce) container raspberries
3/4 cup Simple Syrup
1 tablespoon fresh lemon juice
3 cups crushed ice
1/2 cup rum
3 tablespoons fresh lime juice
Combine first 3 ingredients in a blender, and process until smooth. Strain mixture through a sieve into a bowl, and discard solids. Combine raspberry mixture, 3 cups crushed ice, rum, and lime juice in blender, and process until smooth
As always, Val has done a brilliant job of pulling the rest of the menu together . . .
Roz of La Bella Vita brings the "piece de resistance Pork Medallions with Spicy Pomegranate-Blueberry Reduction . With chipotles and blueberries this makes a tangy addition with that WOW factor.
To accompany our meal Val brought along an outstanding salad of Mesclun with Berries and Sweet Spiced Almonds. Strawberries add bright colour and several good-for-you nutrients like fiber, antioxidants, and vitamin C. Almonds are a good source of vitamin E and monounsaturated fats. Chives, members of the onion family, add phenols and flavonoids.
As a finale to a delicious meal Jamie of Mom's Cooking Club brings us a comforting dish of Balsamic Strawberry Topping. This is perfect for on top of your favourite ice cream, pound cake or angel food cake.