W O N D E R D I N N E R S G U I D E

celebrate connect champion in

spire

vol. 01

BETHEL REDDING’S

IT’S ALL ABOUT FUN AND

CONNECTION

HOW TO HOST A WONDER DINNER

HOW TO USE THIS GUIDE

Here you’ll find recipes and resources to help you host your first Wonder Dinner. We hope it will inspire you as you gather women around the table this fall. Whether you’re hosting for the first or the 100th time, we have tips and tricks that will make hosting easy and stress-free. We can’t wait to hear about the stories and conversations that will happen!

1Find a

co-host.

2Choose your

style.

Potluck, Small Plates,

or Theme Dinner

3Set a date and time.

4Invite 6 friends.

#WONDERDINNERSREDDING

Host a dinner? We’d love to see it. When posting on Instagram use

HELLO

We’re so excited that you’ve decided to host your own Wonder Dinner this fall. Inspired by the Wonder Dinners (available for viewing on Bethel.TV) and Conference led by Havilah Cunnington, we were challenged to pursue connection through conversation, gathering women around a common table. May you find encouragement, celebrate one another, and link arm in arm as we journey towards all that God has called you to in this season, together.

Our vales in hosting Bethel Redding’s Wonder Dinners:

1. Champion and celebrate women.With these dinners, we’re creating a margin and a way to honor the women in our lives. Whether it’s the neighbor across the street you’ve wanted to have over, the coffee date you’ve rescheduled, or being intentional with your current community, the goal is simple, to share a meal around the common table, creating a space and place for amazing things to happen.

2. Connection is more important than being “Pinterest perfect.”This guide is a great resource to help you plan out your evening. However, real life happens. Whatever your budget or time, we know that even getting dinner on the table for your family can be a challenge. Regardless of what it looks like, our heart is for women to gather that may have never met. We love partnering with other women and leaning on their strengths. Designating a co-host to help you with prep can lighten the load and keep things fun.

3. Know your people, but take risk.This evening is intended to be fun and a start to something bigger than one night. We suggest you invite guests and then ask your guests to bring someone with them. It allows you to know familiar faces and meet new friends as well.

We can’t wait to hear all that happens surrounding the table this fall.

Enjoy!Candace and Team

P.S. Hosting a dinner? We’d love to see it! Use #wonderdinnersredding on social media so we can follow along.

Having friends over is fun and exciting. You don’t have to break the bank to have an amazing gathering. With a bit of creativity and budgeting, it’s easy to stretch a dollar. You can host a potluck or a themed dinner where each person can bring their own ingredient. Whether it’s a taco night, grilled cheese night, breakfast for dinner, or offering small plates; there’s plenty of cost-effective options.

Want to get a bit more creative? Here’s a pro tip: Plan a meal where you can stretch meat for a crowd. We love a great chicken pasta or homemade burrito bowl. This will lighten the financial responsibility for the hosts and allow every individual a part to play in the evening.

For a finishing touch, skip the floral section at the grocery and go for a walk in nature. Forage greenery and collect blooms to use for the table. Looking for a table runner? Use a favorite scarf and place it in the middle of the table.

TIGHT ON CASH?

TIGHT ON TIME?

IS HOSTING A STRETCH?

TIPS TO MAKE THIS THE BEST NIGHT EVER

Consider purchasing a items that require less prep. Put together a meat and cheese platter with various hot options. This can be done in 30 minutes and is perfect for hosting on a weeknight. Another option is to take responsibility for the main course and delegate the first course and dessert to others attending.

Have you always dreamed about having people over but think you need the wooden table, perfect white plates, and numerous courses? Ask friends who are coming and have talents to show them off. For your friend that loves decor and all things style, ask her to help lay out the table. Ask another friend to help in the kitchen. Delegate and watch what your friends can help you pull off!

POTLUCK

Remember growing up and watching communities come together with a potluck? We love the idea and think there’s a few great ways to make a modern potluck for your gathering.

Nostalgia nightIn honor of childhood, encourage everyone to bring their favorite comfort food. This idea is perfect for the rainy days of winter.

A Common IngredientHave a group who loves to cook? Give everyone a common ingredient to use in their dish. It allows for each person to experiment with a new recipe or prepare a favorite.

Inspired by the SeasonsWith every season comes fresh produce and flavors that we love. During the fall, pumpkin, apple, ginger, and cinnamon are some favorites that come to mind. In winter, we love to use fresh citrus, squashes, gourds, and root vegetables. With spring, we welcome floral blooms, asparagus, and fresh herbs to the mix. In summertime, seafood, salads, tomatoes, and berries, keep palettes light and crisp. Allow guests to bring their favorite dish inspired by seasonal produce.

SMALL PLATES

THEME NIGHTS

GARLIC SHRIMP

Whether you create small plates of traditional Spanish Tapas or other small plates, below you’ll find our favorites. Short on time? Ask everyone to bring a small plate to share.

Pick a theme and have everyone contribute. Here are a few great ideas. Small plates, tacos, fancy grilled cheeses and soups, salads, or pizzas are great options for getting everyone to rally around a theme.

Ingredients:• 1/2 cup extra virgin olive oil• 10 large cloves of garlic, finely minced• 1 tsp. red pepper flakes, or 2 whole dried cayenne peppers• 1 lb. shrimp, 25 count to a pound• Juice from 1 lemon• 1 tsp. sweet Spanish paprika (optional)• Salt and freshly ground pepper, to taste• 3 tsp. chopped fresh parsley• 1 fresh baguette

Directions:In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about 1 minute or until the garlic just begins to brown, but careful not to let it burn.Raise the heat to high and immediately add the shrimp, lemon juice, and paprika if using. Stir well, then sauté until the shrimp turn pink and curl, about 3 minutes. Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley and serve with the fresh bread.

SOME FAVORITE ITEMS TO INCLUDE:

CHEESEBOARD

Create a stunning cheeseboard and mix things up with a variety of fruit, vegetables, meats, and cheeses.

• Roasted red peppers• Prosciutto• Pan seared chicken breast• Marinated artichoke hearts• Kalamata olives• Olive oil and balsamic dip• Fresh rosemary

• Fresh berries• Dried Fruit• Raw almonds• Sun dried tomatoes• Brie• Goat cheese• Gouda

FLATBREAD

with Butternut Squash and KaleIngredients:• 1 Pizza Dough • 1 C roasted butternut squash, cubed• 2 C kale• 1/2 C medium onion, sliced• 2 cloves garlic, minced• 1/2 C pancetta, cubed• 2 sprigs of fresh rosemary• 3 T olive oil• 2 T warm water• 8 oz smoked mozzarella, sliced in rounds around 1/4” thick • 12 oz grated mozzarella cheese• 2 oz goat cheese• Salt and pepper, to taste

Directions:Place sprigs of rosemary in 2 T of olive oil to infuse. Carmelize onions in skillet with 1/2 T olive oil over medium high heat. Place to the side. Add 1/2 T olive oil and garlic to the skillet. Allow garlic to cook halfway. Add kale and 2 T of warm water. Cover with lid until kale is bright green. Remove and allow all the liquid to cook out. Salt and pepper to taste. Using a pastry brush, spread the infused olive oil on the crust. Then layer the toppings. Add butternut squash, kale, caramelized onion, grated mozzarella, pancetta, smoked mozzarella, and goat cheese Bake for 20 minutes and enjoy!

RECIPE IDEAS

PUMPKIN APPLE SOUP

Ingredients:• 2 celery stalks, diced• 2 carrots, diced• 1/2 c of onion, diced• 2 T butter, salted• 1 fuji apple, diced• 2 cans of pumpkin puree• 2 cans of chicken stock

Directions:Begin by dicing up onion, celery, and carrots. Place butter, onion, celery, and carrot in a dutch oven on the stove on medium heat. Cook for 10 minutes or until, onion is translucent and the carrots are almost tender. Add the diced apple. Add cumin, cayenne pepper, ginger, cinnamon and salt. Cook the spices through for a few minutes. Next, add pumpkin puree and stock. Cook for an additional 20 minutes. Blend soup in blender or with immersion blender and puree until smooth. Return to stove. Add half-and-half and heat through. Serve and garnish with a drizzle of half-and-half and fresh black pepper. Enjoy!

PEAR APPLE SALAD

Ingredients:• Dried cranberries• Candied walnuts• Organic bartlett pear• Blush Wine vinaigrette• Organic romaine lettuce• Farm fresh goat cheese

Directions:Wash lettuce and spin dry. Chop lettuce into bite size pieces. Clean pear and dice. Chop walnuts into smaller pieces. I typically chop mine into quarters. Place candied pecans, dressing, dried cranberries, and chopped lettuce to your bowl. Top with crumbles of your farm fresh goat cheese. When ready to serve, toss the salad.

BRAISED CHICKEN THIGHSwith Garlic, Lemon, and Olives

Ingredients:• 8 bone-in, skin-on chicken thighs• Salt and black pepper, to taste• 3 T extra-virgin olive oil• 12 garlic cloves• 2 large yellow onions (about 4 cups)• 1 lemon, thinly sliced• 2 T fresh oregano• 1 C mixed Greek olives• Juice of 1 lemon

Directions:Remove the chicken from the fridge 20 minutes before cooking to remove the chill. Preheat the oven to 350°. Season the chicken on both sides with salt and pepper.

In a large ovenproof pan or Dutch oven large enough to hold all the thighs in a single layer, heat the olive oil over medium-high heat. When the oil is hot, add the chicken, skin-side down, and sear until golden brown, 5 to 6 minutes. Add the garlic cloves to the pan and flip the thighs over. Cook until the garlic is fragrant and has gotten a little brown, 2 to 3 minutes. Remove the chicken and garlic from the pan and set aside.

With the pan still hot, add the onions, lemon slices and oregano, and season with salt and pepper. Cook, stirring often, until the onions have wilted and the brown bits on the bottom of the pan have loosened, 6 to 8 minutes. Nestle the thighs skin-side up in the onion mixture and add the garlic and the olives. Pour the lemon juice over the chicken and transfer the pan to the oven. Bake for 40 to 50 minutes. Scatter fresh oregano leaves over the top and serve.

GLUTEN-FREE PUMPKIN MADELEINES

Ingredients:• 2 large eggs• 3/4 C coconut sugar• 1/2 C coconut oil• 3/4 C canned pumpkin

puree• 1/2 C almond flour• 1/2 C coconut flour• 1 t baking powder• 1/2 t baking soda• 1/4 t fine sea salt• 1 1/2 teaspoons pumpkin

pie spice

For whipping cream:• One pint heavy whipping

cream• 1 T bourbon vanilla extract• 1/2 C coconut sugar

For garnish:• Powdered sugar, for dusting• Pumpkin seeds, for garnish

(optional)

Directions:Preheat the oven to 350 degrees F. Coat the madeleine tin with a thin coat of coconut oil. In the bowl of the stand mixer, mix eggs, sugar, coconut oil, and pumpkin puree. Beat on medium for about 1 minute or until smooth. In a separate bowl, combine all the dry ingredients. Mix. Add half of the dry ingredients to the mixer on low and mix for 30-60 seconds. Then add the remaining mixture and mix on low until smooth. Spoon batter into the molds. Bake until golden brown and a toothpick inserted comes out clean. Around 15 minutes. Remove from oven and cool. Then transfer to a cooling rack.

For the whipping cream:Using a whisk attachment in the stand mixer, whip the cream, starting on low and increasing the speed. As the cream thickens add sugar and vanilla. Blend until whipping cream is in stiff peaks, around 5 minutes.

To serve: Add a dollop of whipping cream and stack two madeleines. Dust with powdered sugar and top with a few pepitas. Serve with a delicious cup of coffee or tea.

CONVERSATION STARTERS

• What has been a high/low of your last

season?

• What’s God been teaching you?

• Describe the most courageous thing you

have ever done.

• Describe your ideal Saturday morning.

• What strength do you bring to this table?

• What do you hope to grow in by

connecting with women this year at

Bethel?

LET’S SEE YOUR DINNER!

#WONDERDINNERSREDDING

MORE THAN A DINNER

#WONDERDINNERSREDDING

Our heart for these nights is connection and fun. We hope it has given you a new margin and space for relationships. This year may you continually gather women around the

table who champion each other and inspire you to become all that God has called you to

be. Have any questions? We’d love to hear from you at

bethelredding.events@bethel.com.