Celebrate Friendship with a Spring Luncheon
By Brenda Hyde
A spring luncheon is the perfect way to celebrate friendships and
rejuvenate our spirits. You can take the old fashioned idea of a
simple tea and lunch and modify it to reflect the personalities
of your dearest friends. These dishes can be prepared ahead and
served at the table starting with soup and tea bread and ending
with dessert. You can also set it up as a small buffet, and
scatter rose petals and candles among the dishes on a table
where guests serve themselves. This would also make a wonderful
baby shower buffet. Finally, you can gather your ingredients and
recipes, then invite your friends over for a hands on
luncheon where everyone pitches in and you visit while cooking!
Regardless of how you serve the dishes at your luncheon, the end
result is an afternoon of relaxation, accented with the beauty of
herbs and friendship.
Tomato and Herb Soup
Ingredients:
2 1/2 pounds ripe plum tomatoes
3 cups chicken broth
2 cups chopped onion
2 tablespoons tomato paste
3 cloves garlic, minced
1/2 cup fresh basil, chopped
extra basil leaves, whole
2 tablespoons chopped fresh chives
2 tablespoons olive oil
1/4 tsp. black pepper
1 1/2 tsp. salt
1 1/2 cups milk
In a large pot of boiling water blanch the ripe
tomatoes for 10 seconds. Cool slightly and
peel off the skins. Cut tomatoes in half, remove
seeds and chop. In a large saucepan, cook
the onion in the olive oil until golden brown,
about 4 minutes. Add garlic and cook 1 more
minute. Add tomatoes, tomato paste, salt,
pepper, and chicken broth. Simmer for 30 minutes,
uncovered. Spoon 3/4 of the mixture into food
processor or blender and puree until smooth.
Return to pan, add the basil and milk. Simmer until
JUST heated through. Stir in chives and divide
into bowls. Garnish with a fresh basil leaf. Makes
6 servings.
Thyme-Rosemary Tea Bread
Ingredients:
2 1/2 cups all purpose flour
3 tsp. baking powder
1 tablespoon fresh thyme
1/2 tsp. dried rosemary, crushed
1/2 tsp. salt
1 egg
3/4 cup sugar
1/4 cup vegetable oil
1 1/4 cups milk
Preheat oven to 350 degrees. Sift flour, salt, and baking
powder. Mix in the thyme and rosemary and set aside.
In large bowl, mix egg, sugar and oil with a wooden spoon
or electric mixer until combined. Add in milk and blend
well. Add flour mixture and mix until smooth. Pour into a
buttered 9x5x3 inch loaf pan. Bake 60 minutes or
until toothpick comes out clean when tested.Brush
with melted butter, remove from pan and serve warm
with additional butter.
Herbed Chicken Salad
Ingredients:
2 cups diced, cooked chicken
1 cup thinly sliced celery
1/2 cup toasted almonds, chopped
Dressing:
2/3 cup mayonnaise
2 tablespoons fresh lemon juice
2 tablespoons milk
2 tsp. Dijon mustard
1/2 tsp. pepper
4 tablespoons fresh snipped chives
1 tablespoon fresh tarragon
Spring lettuce mixture
Pansies
Stir mayonnaise, lemon juice, milk, mustard
and pepper in a large bowl until well blended.
Stir in herbs. Add chicken, celery and almonds.
Stir gently to mix. Line a platter with the spring
lettuce (one small bag will be plenty) Place
the chicken salad in the center of the platter
and arrange the pansies around the edges.
Note: Pansies, nasturtiums and violets are edible.
Whether you buy them or use your own be sure
they are chemical free.
Orange Iced Tea
Ingredients:
6 oranges, washed
1/2 cup sugar
1 cup boiling water
4 cups black tea, chilled
ice cubes
fresh mint sprigs
With sharp knife, cut peel from one orange in a
spiral motion so it's all one piece. Cut spiral into
6 long narrow strips; set aside. Slice peeled
orange and 2 unpeeled oranges into a large bowl.
Add sugar; crush with large wooden spoon or bottom
of a glass until sugar is dissolved. Add water; crush the
slices again. Let steep 15 minutes. Strain the mixture
and combine with the tea. Fill glasses with ice cubes and
add tea. Garnish by twisting reserved peel around straws
or dropping in the ice tea with a sprig of mint. 6 servings.
Sponge Cake with Raspberry Sauce
Ingredients:
6 eggs, room temperature
1 tablespoon lemon juice
1 tsp. grated lemon or orange peel
1 cup granulated sugar
1 cup cake flour
2/3 tsp. salt
Sauce:
1 cup fresh raspberries
1 tablespoon cornstarch
1/4 cup butter
1 cup sugar
1/2 tsp. lemon juice
Preheat oven to 325 degrees. Lightly grease and flour
the bottom of a 10 inch tube or Bundt pan. Sift flour and salt.
Set aside. Break eggs into a large bowl. Add lemon juice
and grated rind. Beat at high speed with electric mixer until
soft peaks form, 12-16 minutes. Add sugar to egg mixture in a
fine stream while beating eggs for about 2 more minutes. Change to
lowest speed and add flour mixture. Scrape sides and beat for
30 seconds. Pour batter into pan and bake 50 minutes or
until toothpick comes out clean. Place pan upside down on
cooling rack, but do not remove cake until cooled.
Sauce: Combine cornstarch with 1 tablespoon cold water; stir to
make a smooth paste. Melt butter in saucepan. Stir in sugar,
raspberries, and cornstarch mixture; bring to boiling, stirring
constantly. Boil 1 minute. Remove from heat and stir in lemon
juice. Cool. Cut the cake into slices and top with sauce. You
can sprinkle with confectioner's sugar and top with chocolate
shavings for an extra touch.
About the Author
Brenda writes on cooking, parenting, gardening, children's activities and
other family topics. Read A Journey of Grace & Whimsy, her home and garden blog at
http://grace-whimsy.blogspot.com/
