A Peruvian Christmas for the Union 3rd ward

Our ward jumped started the season by going to another country

for Christmas.

The Cortez family presented a cultural evening for the Union 3rd ward family.

We had a Peruvian Christmas with many different foods and entertainment,

giving us a taste of Peru.

Eva did all the cooking with her family and some of her friends.

Thank you Eva so much!. What a fun night.

 Costumes were displayed through out the cultural hall.

 It's always fun to see the before and after.

Who will come?

  This punch was made out of purple corn.

Delicious!!

There were several different kinds of soups.

We loved that by each food, Eva had a description of what we were eating.

This was a meat dish served over rice.

A bean dish

This was a potato and chicken dish

 There were several desserts

There was cookie decorating for the little ones.

 Michelle Siebers and others helped the

children decorate.



 yummy!



 There was lots of smiling faces and socializing.

Brother Penovich was the emcee and cracked a few jokes.

Skip gave him a standing ovation.

We had several Peruvian dancers that entertained us throughout the

evening.

Thanks so much for sharing with the union 3rd ward

a Peruvian Christmas.







Happy Thanksgiving 2011

"Gratitude turns what we have into

enough".

Happy Thanksgiving sisters.

 May you have a wonderful

day with family and friends♥

November Relief Society activity

Deborah Tait graciously accepted an

invitation to teach a French cooking class at the ward.

She speaks French, and gave a little

French lesson on where Quiche Lorraine and Tarte Tatin

came from.

Yummy Quiche, with veggies, ham and cheese

must have French bread with your meal

Carrot salad with olive oil, apple cider vinegar and cilantro

Tossed salad with Balsamic dressing

and every ones favorite Apple Tarte Tatin

We left with full tummies, and recipes.

Thanks to our RS meeting committee and

Deborah for a fun night.

************

Quiche Lorraine

1 pie crust

3-4 eggs

1 C. Creme fraiche or sour cream (1/3 to 1/2 tub of sour cream)

herbs (fresh or dried) i.e. oregano, basil, thyme, marjoram, sage, salt-pepper,

1 to 1 1/2 c. whole milk

Cubed ham or bacon

1 to 1 1/2 c. shredded white cheese ( mozzarella, Swiss, Gruyere)

1-4 cloves garlic

1/2 yellow onion minced

****

preheat oven to 425. once heated place crust in a pi dish and prick the bottom

in several places. Cook pastry for 5-10 minutes.

mix eggs first, and then add cream, milk herbs, onion, cheese and meat. stir together with a wooden spoon till blended. Pour into hot pie dish. Bake 40-45 minutes or until golden brown.

****

Tarte Tatin

4-5 golden delicious apples

1/4 c. unsalted butter

juice of 1/2 lemon

1 c. sugar

1 pie crust or puff pastry

1 egg yolk (optional)

1.Peel the apples and cut into pieces

2.On low heat melt the butter and sugar

 in a pan that can go into the oven. Melt the combo into a golden

colored syrup (don't let get too dark)

3. Arrange the apples in a tight circle

 in the golden syrup and cook for 20 min.

4. Remove from heat. Let stand 2-5 min.

 Then cover the apples with the puff pastry.

 If desired, glaze the pastry with the egg yolk.

Prick dough with knife in several spots to let steam out.

5. Bake for 2-30 min or until pastry is golden at 425.

6. Carefully flip the dessert onto a plate.

Hint: I tie kitchen towels around the pan and the plate

before flipping to ensure it flips nicely. Don't burn yourself with the caramel.

DELISH!!!