wonder AWS
WONDER DINNER HOSTING GUIDE 2017
We’d love for you to be part by hosting a Wonder dinner in your local community. It’s our hope that God will awaken your heart to the beauty He’s placed inside you at our first gathering, which will focus on the wonder of me. Explore God’s design for your life, find great connection, and definitely laugh together. HERE ARE SOME LOOSE IDEAS FOR HOSTING YOUR FIRST WONDER DINNER:
Design your evening. Plan your meal, and choose the decor. Remember: the goal is connection, not perfection. Try to focus on creating space for women to share their hearts and encounter God in a new way. Invite your people. Extend an invitation to the women in your life. Ask God which family members, friends, coworkers or neighbors He wants to share His heart with. We encourage you to limit your group size to no more than eight women so everyone has a chance to connect and share in an atmosphere of intimacy. Get ready! Prepare your heart to be vulnerable as you connect on a deeper level with yourself, God, and those around you. And just as importantly, plan to have fun. Enjoy the evening exploring and celebrating the beauty inside you. If you need a place to start when you plan your meal, here’s the menu from our Wonder dinner (recipes start on page three of the guide): SOUP:
Pumpkin Ginger Soup
ENTRÉE:
Herb-Crusted Lamb Chop, Sweet Potato Purée, and Braised Brussels Sprouts
DESSERT:
Flourless Chocolate Cake with Apricot and Chocolate Glaze
E N G A G I N G AT Y O U R W O N D E R D I N N E R
During our first dinner “The Wonder of Me” we focused on the themes of discovery, vulnerability and celebration. You can use the following questions to stir and guide conversation throughout the evening: •
What does it mean to live a life of wonder, specifically when it comes to celebrating the wonder God has put inside of you?
•
Name one thing about yourself you think God delights in. What parts of God’s heart or personality does that trait reveal?
•
Share a favorite memory--something you’ve experienced that brought you to life and connected you to God in a profound way. What does that experience reveal about how God created you and the purpose He’s set before you?
•
What is one dream you have for yourself that you haven’t acted on? How could God use your stepping out boldly into this dream to impact the world for the Kingdom?
•
Are there areas of your life where God is encouraging you to be more vulnerable?
•
Where are areas you’ve felt God ask you to be kinder to yourself?
•
How do you celebrate the milestones in your life?
W H AT I S O N E D R E A M F O R Y O U R S E L F T H AT Y O U H AV E N ’ T A C T E D O N ?
SOUP RECIPE
PUMPKIN GINGER SOUP
INGREDIENTS
• • • • • • • • • •
28 oz 1 lb ½ c 2 tsp 3 C ½ Tbl 1 Opt. Opt. Opt.
Can Pumpkin Puree Diced Carrots Diced Shallots Fresh Grated Ginger Vegitable Stock Chili Powder Lime (Juice Only) Salt (As Needed) Olive Oil (As Needed) Coconut Milk (As Needed)
INSTRUCTIONS
In small stock pot pour a little olive oil and saute carrots for 2 minutes. Add shallots and cook for 1 minute on high heat. Add remaining ingredients stirring well. Cook on low heat until carrots are soft (approximately 10-15 minutes). Remove from heat and pour mixture into blender. Carefully pulse the blender and continually open lid to relieve pressure (I hold the lid on with a towel and pulse it carefully). Let the blender run until soup is a smooth consistency. If the soup is too thick, add a little coconut milk to thin slightly. Salt to taste.
ENTRÉE RECIPE
HERB-CRUSTED LAMB CHOP
INGREDIENTS
• • • • • • • • •
1 1 Tbl 1 tsp 1 tsp 1 tsp 1 tsp 2 tsp 1 tsp ¼ C
Rack of Lamb Dijon Mustard Parsley Oregano Mint Rosemary Salt Crushed Garlic Almond Flour
INSTRUCTIONS
Mix together salt, mustard and herbs, and then cover the lamb with the mixture. Coat the lamb with almond flour. Heat saute pan to medium heat, add oil to pan, and sear lamb on all sides and ends. Leave the lamb in the saute pan and place in oven at 400 degrees until meat is 135 degrees internal temperature. Let the lamb rest covered for 5-10 minutes then slice.
SIDE DISH RECIPES
S W E E T P O TAT O P U R É E & BRAISED BRUSSELS SPROUTS
SWEET POTATO PURÉE / INGREDIENTS
• • • •
1 lb 1 C 3 Tbl 1 Tbl
Yams/Sweet Potatoes Coconut Milk Coconut Oil Salt
INSTRUCTIONS
Peel and cube sweet potatoes. Add cold water to cover. Add 1 Tbl of salt to water and bring to boil. Reduce and cook until potatoes are soft. Remove from heat, strain and return to pot. Add coconut oil and coconut milk, and mash by hand or with a hand mixer on low speed.
BRAISED BRUSSELS SPROUTS / INGREDIENTS
• • • • • • •
1 lb ¼ C ¼ C 1 6 ½ C ½ C
Brussels Sprouts Sliced in Half Diced Carrots Diced Carrots Leek Sliced, All White Area Strips Bacon Diced White Wine Chicken Stock
INSTRUCTIONS
Lightly brown bacon over med/high heat. Add carrots and celery and cook for 1 minute. Add leeks and cook for an additional 1-2 minutes. Add wine and reduce half of liquid, then add chicken stock cook for 1 minute. Remove from heat and pour all contents into oven safe dish. While saute pan is still hot add 1Tbl oil, place brussels sprouts and saute until browned. Add to oven safe dish with other ingredients, cover with foil and bake in 350 degree oven for 30 minutes.
DESSERT RECIPE
F L O U R L E S S C H O C O L AT E C A K E W I T H A P R I C O T A N D C H O C O L AT E G L A Z E
CAKE & CHOCOLATE GLAZE / INGREDIENTS
• • • • • •
5 oz 5 oz 5 1½ oz 4 1½ oz ¼C ¼ C 1 Jar
Semisweet Chocolate Butter, Unsalted (Coconut Oil if Dairy Free) Egg Yolks Sugar Egg White Sugar Brandy Sugar Apricot Preserves
CAKE & CHOCOLATE GLAZE / INGREDIENTS
• • •
4 oz 3 oz ½ oz
Chocolate Butter Honey
INSTRUCTIONS
Combine chocolate and butter in microwave safe bowl and melt in 30 second increments till soft and smooth (do not overheat). Whip 5 yolks and 1½ oz sugar until tripled in volume then fold into chocolate and butter. Whip 4 egg whites and 1½ oz sugar until you have medium peaks and then fold into mixture. Pour into two 8 inch cake pans and bake at 350 degrees until a toothpick comes out clean. Let the cakes cool for 30 minutes and then remove from pans carefully. Combine brandy and ¼ C sugar in saute pan and heat until sugar is dissolved. Light the brandy to burn off alcohol and remove from heat to cool. Place 1 layer of cake on plate, brush with brandy sauce liberally and then spread on apricot preserves. Place 2nd layer of cake on top, brush with brandy sauce. Combine chocolate, butter and honey in microwave safe bowl and heat in 30 second increments until smooth pourable consistency. Pour over top of cake and spread on the cake. Let the cake set and enjoy!
We’d love for you to be part by hosting a Wonder dinner in your local community. It’s our hope that God will awaken your heart to the beauty He’s placed inside you at our first gathering, which will focus on the wonder of me. Explore God’s design for your life, find great connection, and definitely laugh together. HERE ARE SOME LOOSE IDEAS FOR HOSTING YOUR FIRST WONDER DINNER:
Design your evening. Plan your meal, and choose the decor. Remember: the goal is connection, not perfection. Try to focus on creating space for women to share their hearts and encounter God in a new way. Invite your people. Extend an invitation to the women in your life. Ask God which family members, friends, coworkers or neighbors He wants to share His heart with. We encourage you to limit your group size to no more than eight women so everyone has a chance to connect and share in an atmosphere of intimacy. Get ready! Prepare your heart to be vulnerable as you connect on a deeper level with yourself, God, and those around you. And just as importantly, plan to have fun. Enjoy the evening exploring and celebrating the beauty inside you. If you need a place to start when you plan your meal, here’s the menu from our Wonder dinner (recipes start on page three of the guide): SOUP:
Pumpkin Ginger Soup
ENTRÉE:
Herb-Crusted Lamb Chop, Sweet Potato Purée, and Braised Brussels Sprouts
DESSERT:
Flourless Chocolate Cake with Apricot and Chocolate Glaze
E N G A G I N G AT Y O U R W O N D E R D I N N E R
During our first dinner “The Wonder of Me” we focused on the themes of discovery, vulnerability and celebration. You can use the following questions to stir and guide conversation throughout the evening: •
What does it mean to live a life of wonder, specifically when it comes to celebrating the wonder God has put inside of you?
•
Name one thing about yourself you think God delights in. What parts of God’s heart or personality does that trait reveal?
•
Share a favorite memory--something you’ve experienced that brought you to life and connected you to God in a profound way. What does that experience reveal about how God created you and the purpose He’s set before you?
•
What is one dream you have for yourself that you haven’t acted on? How could God use your stepping out boldly into this dream to impact the world for the Kingdom?
•
Are there areas of your life where God is encouraging you to be more vulnerable?
•
Where are areas you’ve felt God ask you to be kinder to yourself?
•
How do you celebrate the milestones in your life?
W H AT I S O N E D R E A M F O R Y O U R S E L F T H AT Y O U H AV E N ’ T A C T E D O N ?
SOUP RECIPE
PUMPKIN GINGER SOUP
INGREDIENTS
• • • • • • • • • •
28 oz 1 lb ½ c 2 tsp 3 C ½ Tbl 1 Opt. Opt. Opt.
Can Pumpkin Puree Diced Carrots Diced Shallots Fresh Grated Ginger Vegitable Stock Chili Powder Lime (Juice Only) Salt (As Needed) Olive Oil (As Needed) Coconut Milk (As Needed)
INSTRUCTIONS
In small stock pot pour a little olive oil and saute carrots for 2 minutes. Add shallots and cook for 1 minute on high heat. Add remaining ingredients stirring well. Cook on low heat until carrots are soft (approximately 10-15 minutes). Remove from heat and pour mixture into blender. Carefully pulse the blender and continually open lid to relieve pressure (I hold the lid on with a towel and pulse it carefully). Let the blender run until soup is a smooth consistency. If the soup is too thick, add a little coconut milk to thin slightly. Salt to taste.
ENTRÉE RECIPE
HERB-CRUSTED LAMB CHOP
INGREDIENTS
• • • • • • • • •
1 1 Tbl 1 tsp 1 tsp 1 tsp 1 tsp 2 tsp 1 tsp ¼ C
Rack of Lamb Dijon Mustard Parsley Oregano Mint Rosemary Salt Crushed Garlic Almond Flour
INSTRUCTIONS
Mix together salt, mustard and herbs, and then cover the lamb with the mixture. Coat the lamb with almond flour. Heat saute pan to medium heat, add oil to pan, and sear lamb on all sides and ends. Leave the lamb in the saute pan and place in oven at 400 degrees until meat is 135 degrees internal temperature. Let the lamb rest covered for 5-10 minutes then slice.
SIDE DISH RECIPES
S W E E T P O TAT O P U R É E & BRAISED BRUSSELS SPROUTS
SWEET POTATO PURÉE / INGREDIENTS
• • • •
1 lb 1 C 3 Tbl 1 Tbl
Yams/Sweet Potatoes Coconut Milk Coconut Oil Salt
INSTRUCTIONS
Peel and cube sweet potatoes. Add cold water to cover. Add 1 Tbl of salt to water and bring to boil. Reduce and cook until potatoes are soft. Remove from heat, strain and return to pot. Add coconut oil and coconut milk, and mash by hand or with a hand mixer on low speed.
BRAISED BRUSSELS SPROUTS / INGREDIENTS
• • • • • • •
1 lb ¼ C ¼ C 1 6 ½ C ½ C
Brussels Sprouts Sliced in Half Diced Carrots Diced Carrots Leek Sliced, All White Area Strips Bacon Diced White Wine Chicken Stock
INSTRUCTIONS
Lightly brown bacon over med/high heat. Add carrots and celery and cook for 1 minute. Add leeks and cook for an additional 1-2 minutes. Add wine and reduce half of liquid, then add chicken stock cook for 1 minute. Remove from heat and pour all contents into oven safe dish. While saute pan is still hot add 1Tbl oil, place brussels sprouts and saute until browned. Add to oven safe dish with other ingredients, cover with foil and bake in 350 degree oven for 30 minutes.
DESSERT RECIPE
F L O U R L E S S C H O C O L AT E C A K E W I T H A P R I C O T A N D C H O C O L AT E G L A Z E
CAKE & CHOCOLATE GLAZE / INGREDIENTS
• • • • • •
5 oz 5 oz 5 1½ oz 4 1½ oz ¼C ¼ C 1 Jar
Semisweet Chocolate Butter, Unsalted (Coconut Oil if Dairy Free) Egg Yolks Sugar Egg White Sugar Brandy Sugar Apricot Preserves
CAKE & CHOCOLATE GLAZE / INGREDIENTS
• • •
4 oz 3 oz ½ oz
Chocolate Butter Honey
INSTRUCTIONS
Combine chocolate and butter in microwave safe bowl and melt in 30 second increments till soft and smooth (do not overheat). Whip 5 yolks and 1½ oz sugar until tripled in volume then fold into chocolate and butter. Whip 4 egg whites and 1½ oz sugar until you have medium peaks and then fold into mixture. Pour into two 8 inch cake pans and bake at 350 degrees until a toothpick comes out clean. Let the cakes cool for 30 minutes and then remove from pans carefully. Combine brandy and ¼ C sugar in saute pan and heat until sugar is dissolved. Light the brandy to burn off alcohol and remove from heat to cool. Place 1 layer of cake on plate, brush with brandy sauce liberally and then spread on apricot preserves. Place 2nd layer of cake on top, brush with brandy sauce. Combine chocolate, butter and honey in microwave safe bowl and heat in 30 second increments until smooth pourable consistency. Pour over top of cake and spread on the cake. Let the cake set and enjoy!
