Brocton Preceptor Beta Epsilon Sorority
Members of the Brocton Preceptor Beta Epsilon Sorority met recently at the home of Lois Smith with Gina Hesslink serving as co-hostess.
The Service committee reported that flowers were recently planted in the Village Arch Park and a clean-up of the park and village by members of the BCS Interact Club, village crew and other volunteers with flowers provided by CHRIC. Sorority members also planted flowers, provided by the chapter, in the Arch Park.
Several members of the Preceptor Beta Epsilon and the Eta Tau Brocton chapters of Beta Sigma Phi will be participating in the parade on Sunday, July 14th during the Bicentennial festivities. A banner has been purchased depicting Beta Sigma Phi in black and gold, the official colors and the Beta Sigma Phi flower, a yellow rose.
Members voted on the "Program of the Year" and chosen was Valerie Lis for her interesting and enlightening narrative about her and her husband's recent trip to Iceland. Members found it very educational about a land they seldom think about. She stated it is about the size of Virginia Beach with approximately 280,000 residents. There are many, many volcanos with six of them active. Residents' homes are heated with geothermal energy.
The group will meet for the last time this season for their official Birthday Picnic at the home of Marie Zambotti on Tuesday, June 25 at 6 p.m. with each person providing a dish to pass, a beverage of choice and a birthday gift for their Secret Sister. Secret Sisters will be revealed that evening. The Chapter Scrapbooks will be brought to the picnic so the ladies can recall many fond memories during the evening.
After the club's recent birthday picnic, regular meetings will resume at the end of August.
The Gourmettes held its monthly dinner meeting on Friday, June 21 at the home of Eileen Small. Sue Rodgers assisted as co-hostess. "Gluten Free Recipes" was the evening's theme. The table settings of gold-rimmed bone china, crystal stemware and gold-plated silverware were placed on ivory-colored linens with a centerpiece composed of a single lavender dahlia surrounded by snowball bush blossoms. Ivory tapers completed the table.
The evening's appetizers, prepared and served by Bettie LaChiusa and Rose Spann, were Deviled Eggs with Shrimp and Garbanzo Bean Salad. Rodgers prepared Cranberry Wine Punch for the evening cocktail. For the soup course, Cream of Mushroom Soup was presented by Diana Cross. Quinoa Salad with Asparagus, Goat Cheese and Black Olives by Kathy Ehrheart was served for the salad course. The entree, selected by Small, was Gluten Free Meatloaf and was accompanied by Cheesy Baked Potato Casserole prepared by Barb Shalkowski. The vegetable served by Carolyn Musso was Seasoned Asparagus Spears. Cabernet Sauvignon wine was served with dinner. The meal concluded with Lemon Squares by Pat Kaczar.
The July meeting will be held at the home of Sue Rodgers. Members will be preparing recipes for a Greek dinner.
The members chose the following recipes to share with OBSERVER readers.
Cream of Mushroom Soup
2 large onions
3 lbs sliced mushrooms
2 sticks butter
2 cups gluten-free flour
3 tbs chicken base
1 pint heavy cream
1 gallon whole milk
Sautee onions in half the butter, add chicken base, then add mushrooms and cook down a little.
Meanwhile, in a separate pan, melt remaining butter, then whisk in flour to make a roux. Slowly add mild and heavy cream.
Add mushroom and onion mixture, then salt, pepper and sherry to taste.
Note: This recipe serves 24 and may be cut in half to serve 12. For 12 servings approx. 3/4 cup of sherry was added.
Quinoa Salad with Asparagus, Goat Cheese and Black Olives
1/4 cup red wine vinegar
1 tbs honey
1 tbs mustard
1/2 olive oil
Kosher salt and freshly-ground black pepper
4 cups salted water or vegetable stock
2 tsp chopped fresh thyme
2 cups quinoa
16 spears asparagus, trimmed
Olive oil, for brushing
Kosher salt and freshly-ground black pepper
1 cup pitted nicoise olives
4 oz aged goat cheese, shaved
1/4 cup fresh basil
1/4 cup fresh parsley leaves
For the vinaigrette: Combine the vinegar, honey and mustard in a blender and blend until smooth. With the motor running, slowly add the olive oil and blend until emulsified. Add salt and pepper to taste and pulse a few times to incorporate.
For the quinoa salad: Bring the salted water or vegetable stock to a boil and add the thyme. Stir in the quinoa, bring to a boil, reduce the heat to low, cover and simmer until cooked through, about 30 minutes. Remove from the heat and let sit 5 min. Fluff with fork.
Preheat grill. Brush the asparagus with olive oil and season with salt and pepper. Grill on all sides until just cooked through, about 5 minutes. Remove from the grill and cut into 1/2 inch pieces.
Transfer the quinoa to a large bowl, fold in the asparagus, olives, goat cheese, basil and parsley. Add just enough vinaigrette to moisten the salad; don't make it too wet. Transfer to a platter and drizzle with more of the vinaigrette.