Book Club Notes

 

BOOK CLUB NOTES

Recently, a book club I belong to in Arizona made their picks for 2024-2025. I'm sharing the titles if you are looking for some new ideas. We have picked an interesting array of titles. 

The All Girl Filling Station by Fannie Flagg

The Lost Girls of Willowbrook by Ellen Marie Wiseman

Shoemaker's Wife by Adriana Trigiani

Forest of the Vanishing Stars by Kristen Harmel

Cutting for Stone by Abraham Vergnese

Me Before You by JoJo Moyes

I did my best to champion Spirit Crossing by Kent Krueger and The Women by Kristen Hannah, but several ladies who belong to other groups had read these two books. Coming to a consensus of opinion on what books to choose can be challenging; lucky we had some fall-ish snacks to fuel up on helping the decision making. 

Ingrid's killer Apple Cider Margaritas were definitely a hit. She made a large pitcher and in each serving were apple slices and a cinnamon stick. What I love most about this apple cider margarita is how it bridges the gap between seasons with its fall flavors. It’s got that refreshing zing of a summer marg, but with a warm, spicy kick that screams autumn. 

Cook's Notes:

• This cocktail uses Blanco tequila because of its lighter flavor profile. However, you can also use gold tequila if you prefer. 
• Triple sec, an orange-flavored liqueur, adds a depth of citrus flavor to the margarita. 
• Freshly squeezed lime juice is best to get the best flavor in this recipe! Don’t have limes handy? You can also use fresh lemon juice. 
• Use fresh apple cider! Make sure that it is not apple juice.

The following recipe serves 8 and is made in a pitcher. 

Apple Cider Margarita  

For 8 people, you will need:

• 2 cups Blanco tequila
• 1/2 cup triple sec
• 1/4 cup fresh lime juice
• 4 cups apple cider
• rimming sugar
  
  
  • 1/3 cup granulated sugar
  • 3 tsp ground cinnamon
• garnish cinnamon sticks and apple slices

Note: You can make this ahead of time in a pitcher with no ice. Store in the refrigerator for up to 24 hours. Add ice and stir to mix up sediment that might have settled on the bottom just before serving.

The recipe is easily halved, and drinks can be made using a cocktail shaker. 

Directions:

• Rim the glass-Stir together the sugar and ground cinnamon for the rimming sugar. Spread the sugar on a small plate evenly. Rub the edge of your cocktail glass with a lime wedge to wet it. Roll the wet rim of the glass through the cinnamon-sugar mixture. Set aside.
• Fill a pitcher with ice, then pour in the ingredients, stirring to combine. Serve in cinnamon sugar-rimmed glasses filled with ice. Garnish with cinnamon sticks!

Caramel Sauce

Cook's Notes: This was one of my food contributions. The caramel sauce was"off the charts" in flavor and taste. I ate a lot of apple slices, so my rational it was sort of a healthy treat😁

The sauce is versatile. Imagine just 5 ingredients and 10 minutes to make! 

Leftover caramel sauce pairs well with ice cream, cake slices, waffles, pancakes, fresh fruit, brownies, or as a jarred gift. It will last up to a month being refrigerated. The recipe is from fivehearthome.com. 
Ingredients:

• 1/2 cup salted butter (1 stick)
• 1 cup brown sugar
• 2/3 cup heavy cream
• 1-1/2 teaspoons pure vanilla
• 1/8 teaspoon sea salt

Directions:

• Melt the butter in a medium saucepan set over medium-low to medium heat. Mix in the brown sugar using a whisk and stir for 2 minutes. Mix in the heavy cream and whisk continuously for 2 more minutes (the sauce should be gently bubbling, so adjust the heat if necessary). Remove the pot from the heat and stir in the vanilla and the salt whisk until well incorporated.
• Pour the hot caramel sauce into a jar and cool completely. Cover and store in the refrigerator for up to a month.

Cooking Notes:
Be sure your saucepan is deep enough to accommodate the bubbling caramel that may rise to the sides of the pot as it cooks.
The caramel sauce will be thin when it is done cooking, but it will thicken up nicely at room temperature and even more once chilled. Use a microwave to thin out later when serving it.