Recipe: A Spring-Themed Bridal Shower Menu and Recipes for Mona....

Dear Mona,

What a wonderful gift of your time and love you are giving to the bride! A well-planned menu for a bridal shower will take loads of pressure off your shoulders. Many of the food items I am suggesting will be given with recipes and if you are not inclined to make certain items from scratch, well, that's ok. You can subsitute by buying store bought since there are many, many gourmet items out there.

This menu is featured in the current issue of Southern Lady, one of my favorite magazines. It is the March/April issue and I strongly encourage you to get it at Barnes & Noble or Borders so that you can truly appreciatae the pictures of the food, the table setting, and flower arrangements. I know the pictures will inspire you to give it your own twist. It is on page 77 and the title of the spread is Sisterhood, a Spring Luncheon.

White and blue china or white chinette, goblets, white linens and gorgeous yellow tulips are all the makings of a grand affair. Light and delicious, the fare reflects a refined taste to suit a most honored list of guests. There is also instructions on how to make a stunning lemon tree centerpiece and a picture included.

Have fun planning this affair! Gina

The Bridal Shower Menu

Creamy Cucumber Soup
Rosemary Rolls
Mesclun Salad with Lemon Vinaigrette
Chicken Mushroom and Swiss Quiche
Coconut Mousse with Strawberry Drizzle

The Recipes

Creamy Cucumber Soup
Source: Southern Lady, March/April 2006
Serves: 6-8

4 cucumbers, peeled, seeded, and coarsely chopped
6 green onions, chopped
2 T. chopped fresh parsley
2 t. chopped fresh dill
1/4 c. lemon juice
1 1/2 t. salt
3/4 t. ground black pepper
2 c. buttermilk
1/2 c. sour cream
2 c. heavy cream
sour cream to garnish
fresh dill to garnish

In a large bowl, combine all ingredients. Process cucumber mixture, in batches, in a blender or food processor until smooth, stopping to scrape down sides.

Cover and chill for at least 4 hours or overnight.

Garnish with sour cream and fresh dill, if desired.

Rosemary Rolls
Source: Southern Lady March/April 2006
yield: 1 dozen

1/4 c. salted butter
2 c. self-rising flour
1 c. milk
3 T. mayonnaise
2 T. sour cream
2 T. chopped fresh rosemary
1/4 t. fresh ground black pepper

Preheat oven to 400 degrees. Melt 1/2 t. butter in each cup of a 12-count muffin tin.

In a medium bowl, combine flour, milk, mayonnaise, sour cream, rosemary and pepper; stir to mix well. Spoon batter into muffin cups, filling half way full. Bake for 20-30 minutes or until golden brown.

Mesclun Salad with Lemon Vinaigrette
Source: Southern Lady March/April 2006
Serves: 6

1 pkg. mesclun greens, washed and dried
1/2 head radicchio, chopped
1 pint grape tomatoes, halved lengthwise
1 recipe Lemon Vinagrette
Parmigiano-Reggiano cheese to garnish
toasted almonds to garnish

In a medium bowl, combine meslun greens, radicchio, and grape tomatoes. Gradually add enough dressing to coat leaves, tossing gently.

Shave Parmigiano-Reggiano cheese with vegetable peeler. Top salad with cheese and almonds. Serve with remaining dressing on the side.

Lemon Vinaigrette:
Yield: approx. 1 1/2 cups

1/3 c. lemon juice
1 T. Dijon mustard
2 T. sugar
1/4 t. salt
1/4 t. black pepper
1 c. veg oil

In a small bowl, combine lemon juice, mustard, sugar, salt and pepper. Slowly whisk in oil. Cover and chill.

Chicken Mushroom and Swiss Quiche
Source: Southern Lady March/April 2006
Yield: 6 servings

1 15 oz. refrigerated pie crust
2 T. butter
2T. olive oil
2 cloves garlic, minced
1/2 c. diced onion
1 c. fresh sliced mushrooms
2 boneless, skinless, chicken breasts, diced
3 large eggs
1 c. half-and-half
1/2 t. dry mustard
1/2 t. salt
1/4 t. black pepper
1 1/2 c. grated Swiss Cheese, divided

Preheat oven to 450 degrees. Unroll pie crust on a lightly floured surface. Roll into a 12-inch circle. Place into a deep-dish 9-inch pie plate; fold edges under and crimp. Prick bottom and sides with a fork and bake for 6-8 minutes.

Reduce oven to 375 degrees. In a large skillet, melt butter and olive oilk over med-high heat. Saute garlic, onion, and mushrooms til tender. With a slotted spoon, remove veggies to another bowl, leaving as much oil as possible in the pan.

Add diced chicken to pan and cook until lightly browned; remove from pan ans set aside. In a small bowl, whisk together eggs, half-and-half, dry nustard, salt and pepper.

To assemble quiche, sprinkle 1 cup of cheese on bottom of pie crust, layer chicken and veggies on top and pour egg mixture over top. Top with remaining 1/2 cup cheese and bakae for 30 minutes or until the middle is set.

Let cool for 10-15 minutes before serving.

Coconut Mousse with Strawberry Drizzle
Source: Southern Lady March/April 2006
Yield: 6-8 servings

1/4 c. butter, softened
1 8 oz. cream cheese, softened
3/4 c. sugar
1/2 c. cream of coconut
1/2 t. vanilla or almond extract
1 3/4 c. heavy whipping cream
1/2 c. sweetened coconut flakes
1/2 c. strawberry jam
toasted coconut to garnish

In a large mixing bowl, beat butter and cream cheese at medium speed until creamy. Add sugar, cream of coconut, and vanilla or almond extract, beat well. With mixer running, gradually add whipping cream, beating until stiff peaks form. Gently fold in coconut flakes. Cover and chill until serving time.

In a small saucepan, melt strawberry jam over low heat on stovetop. Strain if desired. Before serving, spoon mousse into glasses. Top with strawberry sauce and toasted coconut.