For 20+ years eight friends have met once a month to enjoy each other’s culinary concoctions.  Over the years we’ve formed precious friendships.  We’ve laughed and cried together; raised children  together and have watched our children grow into amazing adults.  While sharing our recipes, we’ve shared our lives.  These women have enriched my life abundantly and I hope when you read about our monthly luncheons, and occasional dinners when we include our husbands, you will be inspired to form your own group.

Each year we divide into two different teams.  This year my team is Nancy, Kathi and Linda P.  The other team is Lin, Glo, Julia and Peggy.  Every month one team is responsible for “making it happen.”  The hostess provides an hors d’oeurve and an entree.  The second person brings soup or salad.  The third person brings a dessert and the fourth person brings the wine.  The following month the other team takes their turn.

This month Lin hosted with an Easter theme.  Tiny African violet pots held the flags that displayed placecards.  Darling salt and pepper bunnies complimented the bunny candle holder and Lin’s flower arrangement of white roses, hydrangeas and blue delphiniums.

Lin served a lovely leek and goat cheese tart for the hors d’oeuvre and a main course of osso buco.  When we begged for the recipe she held up the jar she purchased from Williams Sonoma.  We couldn’t believe how easy this delicious dish came together.  Browned veal shanks were placed in a crock pot and the contents of two jars were added; six hours later, we ate the best osso buco I’ve tasted. 

Check out the following recipes for the Goat Cheese and Leek Tart, the Spring Salad with Apples, White Cheddar and Caramelized Walnuts and the White Chocolate, Lemon and Strawberry Parfait.

GOAT CHEESE AND LEEK TART

CRUST

1 cup flour

1/4 teaspoon salt

1/2 cup unsalted butter, cut into 1-inch pieces

2-4 teaspoons ice water

FILLING

2 tablespoons unsalted butter

3 leeks, white part and 2 inches of the green, halved lengthwise, washed, dried, diced into 3/4-inch pieces

salt and freshly ground pepper

1/2 pound fresh goat cheese

1/4 cup freshly grated Parmesan cheese

1 teaspoon fresh thyme

3/4 cup half and half

3 eggs

Mix flour and salt in a bowl and add butter.  Beat until it resembles small peas.  Add water a tablespoon at a time, and beat until it holds together.  Form dough into a ball and flatten into a 6-inch round.  Wrap in plastic wrap and chill for 1 hour.

In a large frying pan melt the butter over medium low heat.  Add leeks and cook until soft.  Stir occasionally until no moisture remains, about 30 minutes.  Season with salt and pepper.  Transfer to a bowl and cool.

Roll out pastry on a floured surface to a round 10-inches in diameter.  Transfer to a 9-inch tart pan with removable bottom.  Press pastry into pan and trim top edges.  Freeze until firm, about 20 minutes.  Preheat the oven to 325 degrees.

Line the pastry shell with aluminum foil and fill with pie weights.  Bake until golden on the edges, about 15 minutes.  Remove the pie weights and continue to bake until lightly golden, about 4 minutes.

Crumble the goat cheese into a bowl.  Add Parmesan, thyme, half and half, eggs, salt and pepper to taste.  Whisk until blended and stir in leeks.  Pour filling into warm tart shell.  Bake until set, about 20 to 30 minutes.  Cool for 5 minutes and cut into wedges.

SPRING SALAD WITH APPLES, WHITE CHEDDAR AND CARAMELIZED WALNUTS

2 bags Santa Barbara or Spring Mix Salad

2 Gala apples

4 ounces white cheddar cheese, shaved

1 1/2 cups dates, pitted and sliced

2 large shallots, minced

1 cup caramelized Walnuts (see recipe)

Vinaigrette

1/2 cup balsamic vinegar

1 cup walnut oil

3 tablespoons white wine vinegar

Whisk oil and vinegars in a bowl.  Season with salt and pepper.  (Can make fours ahead and keep at room temperature).

Toss salad, apples, half of cheese, dates, walnuts and shallots with enough vinaigrette to coat.  Season with salt and pepper.  Place salad on plates and top with remaining cheese.

Caramelized Walnuts

1/2 cup sugar

2 tablespoons balsamic vinegar

1 1/2 cups walnuts

Preheat oven to 325 degrees.  Line baking sheet with foil and spray foil with PAM.

Combine sugar and vinegar in saucepan and stir over medium heat until sugar dissolves.

Add nuts.  Toss to coat.  Place on baking sheet and bake for 5 minutes.  Stir and bake 5 additional minutes.

Cool completely and break up.  Store in airtight container.

WHITE CHOCOLATE - LEMON MOUSSE AND STRAWBERRY PARFAITS

5 egg yolks

1/2 cup sugar

1/2 cup fresh lemon juice

4 teaspoons finely grated lemon peel

pinch of salt

2 2/3 cups heavy whipping cream + 1/4 cup heavy whipping cream

1 3.5-ounce bar Lindt white chocolate

5 cups strawberries, hulled and sliced

Whisk the first 5 ingredients in the top of a double boiler.  Continue to whisk over simmering water until mixture is thick, about 6 minutes.  Place in bowl and cool.   

Combine 1/4 cup cream and white chocolate in top of double boiler until chocolate is barely melted and smooth.  Pour in a bowl and cool to room temperature.

Beat remaining 2 2/3 cups whipping cream in large bowl until firm peaks form.  Divide whipping cream between the lemon and chocolate mousse bowls, approximately 3 cups each.  Fold in one cup at a time.

In wineglasses layer 1/4 cup of lemon mousse.  Top with 2 tablespoons of strawberries.  Layer 1/4 cup of white chocolate mousse on top of strawberries.  Repeat layering.  Cover with plastic wrap and chill.  Can be made 1 day ahead.  Top parfait with additional strawberries and serve.