WONDER DINNER HOSTING GUIDE T WO
Each one of us shines the heart of God to the world in a unique way. At our second Wonder Dinner, it’s our hope God will give you eyes to see the wonder He’s placed inside those around you through inspired conversation around the table. 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 the women in your life as we focus on on theme “The Wonder of You.” As you share your hearts, a meal, and hopefully a few laughs, you’ll be reminded of the great purpose He’s spoken over His children. ARE YOU READY TO HOST YOUR OWN DINNER? HERE ARE A FEW IDEAS TO GET YOU STARTED:
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): Beet Citrus Salad Smoked Salmon with Dill Hollandaise DESSERT: Almond Tart with Berries SALAD:
ENTRÉE:
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 second dinner “The Wonder of You” we focused on the themes of discovery, comparison and celebration. You can use the following questions to stir and guide conversation throughout your evening: •
What does it mean to live a life of wonder, specifically when it comes to celebrating the wonder God has put inside others?
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How can we live a life focused on affirming and honoring the purpose God has spoken over other women’s lives?
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Have you ever struggled with comparison? How does comparing ourselves with others keep us from fulfilling our Kingdom purpose and living in full abundance?
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How has the Lord used community and relationships in your life to reveal Himself to you?
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What does true community look like to you? How can you pursue it with those around you more intentionally?
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What role does unity play in the body? How does unity in the body of Christ bring us and others closer to Him?
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Go around the table and share specific ways you see God’s heart expressed through another woman’s personality, passions, or gifts.
W H AT D O E S T R U E COMMUNITY LOOK LIKE TO YOU?
SALAD RECIPE
BEET CITRUS SALAD
INGREDIENTS
• • • • • • • • • • • • •
2 lbs 5 Tbl 4 Sprigs 2 Tbl 1 Tbl ¼C 1 1 Tbl 1 1 1C Pinch Pinch
Raw Beets Extra-Virgin Olive Oil (divided) Rosemary or Thyme Sherry Vinegar Agave Nectar (or honey for non-vegan versions) Toasted Pine Nuts (divided) Small Shallot (finely minced, about 1 Tbl) Walnut Oil Grapefruit (cut into segments) Orange (cut into segments) Arugala Leaves (loosely packed) Kosher Salt & Fresh Ground Black Pepper Orange Zest for Garnish
INSTRUCTIONS
Adjust oven rack to middle position, and preheat oven to 375°F. Fold two 12-inch by 18-inch squares of heavy duty aluminum foil in half cross-wise. Crimp the left and right edges to form a tight seal (leave the top open). Scrub beets under cold running water and remove the greens and stems. Toss beets with 1 tablespoon olive oil and season with salt and pepper. Divide evenly between foil pouches. Add 2 sprigs rosemary or thyme to each pouch, then tightly crimp top of pouch to seal. Place pouches on a rimmed baking sheet and place in oven. Cook until beets are completely tender, about 1 hour. Open pouches and allow beets to cool for 30 minutes. Peel under cold running water (the skin should slip right off ). Cut beets into rough 1 1/2-inch chunks. Combine vinegar, agave nectar, half of pine nuts, and shallots in a medium bowl. Whisking constantly, slowly drizzle in remaining 4 tablespoons olive oil followed by walnut oil. Season dressing to taste with salt and pepper. Toss beets with half of dressing in a large bowl, then transfer to a serving plate. Add grapefruit, orange, and arugula leaves to bowl along with 1 more tablespoon dressing. Toss and season to taste with salt and pepper. Drizzle remaining dressing around beets, sprinkle with remaining pine nuts, top with orange zest, and serve.
ENTRÉE RECIPE
SMOKED SALMON WITH DILL HOLLANDAISE
BRINE / INGREDIENTS
ADDITIONAL INGREDIENTS
• • • • • • • • •
• • • •
1C 1C 2C ½ tsp ½ tsp ½ tsp ½ tsp ⅓C ¼C
Water Dry White Wine Soy Sauce Tobasco Sauce Onion Powder Garlic Powder Pepper Sugar Non-Iodized Salt
3-4 lbs 2C 2 4-6
Salmon Filets with Skin Arugala Leaves (loosely packed) Tomatoes (sliced) Eggs (optional)
INSTRUCTIONS
In a large bowl, mix all brine ingredients thoroughly. In a large, deep pan combine whole salmon fillets with the brine mixture to soak over night, keeping refrigerated. Rinse thoroughly after brining, then pat dry with a paper towel and allow to air dry for at least one hour prior to smoking. Lay salmon fillets on smoker rack skin side down and cook in smoker at 165°F for 3-5 hours. Keep in mind that cooking time will depend on the thickness of your fillets.
ENTRÉE RECIPE
SMOKED SALMON WITH DILL HOLLANDAISE
DILL HOLLANDAISE / INGREDIENTS
• • • • •
3 1 lb 2 Tbl 1 Tbl 2 Tbl
Egg Yolks Melted Butter or Ghee Fresh Dill Salt Hot Water
INSTRUCTIONS
First, place yolks, salt, hot water, and dill in a blender or food processor. Turn processor on low, then remove center cap of blender. Carefully and slowly drizzle melted butter into blender until combined. If hollandaise is too thick, then add a small amount of water to thin it slightly. Assemble the dish on a plate by placing two tomato slices on top of a bed of arugala. Place a salmon filet on top of the arugala and tomato. Finish with a fried egg (sunny side up) and a drizzle of hollandaise. Garnish with fresh dill.
DESSERT RECIPE
A L M O N D TA RT W I T H B E R R I E S
DOUGH / INGREDIENTS
• • • • • • •
7 Tbl ⅓C 1 ¼ tsp ½ tsp ¾C 1C
Unsalted Butter (softened) Sugar (or sweetener of choice) Egg Salt Pure Vanilla Extract Flour (regular or gluten-free) Almond Flour
FILLING / INGREDIENTS
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⅛C 2C ¼C 1 Tbl 4 1 Tbl 1 Tsp 2C
Sugar (or sweetener of choice) Milk (or milk of choice) Xylitol Corn Starch (can substitute tapioca starch or arrowroot) Egg Yolks Unsalted Butter Pure Vanilla Extract Mixed Fresh Berries (strawberries, blackberries, raspberries, blueberries)
INSTRUCTIONS
For crust, combine butter, sugar, egg, salt, and vanilla. Mix flour with your almond flour in another bowl, and add to the butter/egg mixture. Do not over-mix; stop when dough is well combined. The dough will be wet. Wrap it in plastic wrap and chill overnight, or at least 2 hours before use. The dough will be workable once chilled. Place dough in a well-greased tart pan, and prick the bottom of the shell. Bake in a 350-degree F preheated oven for 15-20 minutes or until golden brown. For filling, mix ⅛ cup sweetener into milk in a saucepan, and bring to a boil, stirring occasionally. In a separate bowl, combine ¼ cup xylitol with starch and yolks, mixing well with a whisk. Once the milk is boiling, pour some of it into the egg mixture to temper, stirring constantly. Pour egg mixture into the rest of the milk and return to heat, stirring until the cream thickens and comes to a complete boil. Remove from heat, then add butter and vanilla. Pour the cream into a bowl, cover with plastic wrap, and cool to room temperature. Finally, spread the cream into tart shell and decorate it with fruit. Enjoy!