Thanksgiving Feast

Friday, November 21, 2008



We will celebrate this season of Thanksgiving by having a "traditional" Thanksgiving meal with our international friends.



Please join us at Okjin's House from 10 am to Noon.

Please be ready to share what you are thankful for this season or this year.

Fondue Fest

Friday, October 24, 2008


We enjoyed a savory classic cheese fondue and a delicious broth fondue with a variety of fresh fall vegetables like sweet potatoes, yams, zucchini, carrots, etc. along with Oregon grown chicken. We topped off our melting pots meal with a sweet chocolate fondue, dipping bananas, pretzel sticks.


Recipes:

Classic Cheese Fondue
1-2 cloves of garlic
juice of ½ lemon
1 cup dry white wine
1/2 pound shredded Swiss cheese
1/2 pound shredded Gruyere cheese
2 tablespoons all-purpose flour
1/4 teaspoon salt
1/4 teaspoon ground nutmeg

DIRECTIONS
Rub garlic halves in fondue pot.
Simmer wine in fondue pot. Add lemon juice. (Prevents separation.)
Add Swiss cheese, Gruyere cheese, 1/4 pound at a time. Stir after each addition of cheese until melted. Stir in flour. When all the cheese has melted, stir in salt and nutmeg. Serve with cut-up French bread.

Serve fondue with any or all of the following:

• Fresh sausages such as lamb, beef, chicken and pork, broiled or sautéed and cut into bite-size pieces


• Small Red Bliss potatoes, boiled


• Bagels, cut into smaller size


• French bread, cut into chunks


• Blanched green beans


• Blanched asparagus


• Drained pickled vegetables such as cauliflower

Broth Fondue:

2 qt chicken or vegetable broth

heat in stockpot, bring to boil and lower temperature.

• Parboil, root vegetables


• Thinly slice chicken, beef

Cook raw meat thoroughly in the hot pot using fondue forks.


Enjoy the fondue with a variety of dipping sauces.


Chocolate Fondue:

Use one package of good chocolate chips

Add 1/2 cup heavy cream

Melt over low heat

Serve chocolate fondue with:

• marshmellows


• banana slices


• strawberries


• poundcake cubes


• pretzel sticks

Fifth Friday Luncheon - October 31, 2008

Gathering Together Farm
25159 Grange Hall Rd
Philomath, Oregon

This farm supplies many of the better restaurants in our area with fresh produce. There is also opportunity to shop at the farm. Each person is expected to pay for their own lunch.We have a reservation for 1:00..........which means that if you want to carpool, meet at Okjins' house at 12:30.If you need a ride or have a question, please call Cheryl Black or email us at icccorvallis@gmail.com

Heavenly Harvest Farm

Heavenly Harvest Farm

Welcome to International Cooking Club

Fall is Here.

Welcome to our Cooking Club. To celebrate this harvest season we will meet at Heavenly Harvest on Hwy 20 at 2:00pm, where we will be able to select a pumpkin to take home and enjoy a cup of hot cider while we visit with friends and new aquaintances. Save this date, Friday, October 10, 2008 for Cooking Club. There is no school for our school district and children are welcome to join us. Handouts on future cooking club dates and "what's cooking" will be available at the first meeting.

Wear your boots and/or bring change of shoes. Activites may include:

*A hayride to our 5 acre patch to pick your own pumpkin. *Duck Races (you keep the rubber duck!)*Corn Maze, Hay Bale Maze, and a Corn Box *CORN CANNON – get an ear in the bucket and win $25!*Pumpkin Launcher*Warm Apple Cider.

Our first cooking session will Fondue, both savory and sweet on October 24th from 9:30 to noon.

We will be posting recipes and photos.