|Before dinner: uncovering all the potluck dishes.|
The theme of the winter potluck of the Culinary Historians of Ann Arbor was "The Spice of Life." Most people shared one of their favorite dishes, resulting in a great and wonderful variety of tastes. Before we ate, each cook explained briefly what they had prepared and which spices were involved. Lots of different spice blends and ethnic cuisines provided fascinating variety. I really enjoyed sampling Ras-al-Hanout spice blend in a tagine from Morocco, Danish meatballs, Middle-Eastern meatballs, herb-filled quiche, minty chicken squares with garlic mayonnaise, ten-spice lentils, early American pumpkin spice cake, carob brownies, and many other dishes.
|Appetizers included Samosas from East Asia and Muhammara|
from the Middle East.
|Lavendar-Rosemary Shortbread -- fabulous!|
|Our leader Jan Longone.|