Friday, March 23, 2012



Book club was a success last night with all the Hunger Games themed appetizers. We had lamb meatballs with a red wine dipping sauce, representing the first meal Katniss has on the train to the Capitol. With baked "Peeta chips." I served goat cheese from Prim's goat. It went very well with the leftover walnut pesto from a couple nights ago. Finally, we had a dozen "President Snow's Rose" cupcakes with a "poison berry" filling. 

Paleo Lamb Meatballs
with a red wine dipping sauce

1 lb ground lamb
1 garlic clove, minced
1/4 small onion, minced
1 egg
2 Tbsp mint leaves, minced
2 Tbsp Cilantro, minced (or 1/2 tsp ground coriander)
1/4 tsp cinnamon
1/2 tsp salt
1/4 tsp pepper

Combine all the ingredients in a bowl with your hands.

Roll into meatballs small enough to eat in one bite. Fry in coconut oil in a large pan, 3-4 minutes per side. Since these don't have breadcrumbs, they are a little harder to flip. Use a spoon. 

Remove the meatballs from the pan; set aside until ready to serve. 
Do not clean the pan. Now start working on your wine sauce!

Red Wine Dipping Sauce

1/2 small onion, minced
1 garlic clove, minced
1 campari tomato, minced
1/2 c beef stock
1/4 c dry red wine
1/2 tsp tomato paste
Salt and Pepper to taste

Sautee the onion over medium high heat in the pan with the rendered lamb fat until soft. Add the tomatoes and garlic. Cook about 30 seconds, then add the stock, wine and tomato paste. Season with salt and pepper. Bring to a boil, reduce to simmer until the liquid reduces by half. Serve with lamb meatballs.

President Snow's Cupcakes had surprise poison berry filling!

Berry filling:
1 c berries
3 Tbsp sugar
1/2 tsp lemon zest

Bring ingredients to a boil in a small saucepan. Let cool. 
Stuff inside some vanilla cupcakes. I always use Martha Stewart cupcake recipes.

Pipe white roses! 

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