Recipe(tried): Bridal Luncheon Recipes - Some Ideas for Toni...

Hi Toni,

How exciting, you will be hosting a bridal luncheon!! Here are some "tried and trues" from my kitchen that will have all guests smiling and coming back for the recipes!! They are all easy and delectable!! I have included 2 beverage recipes using alcohol and one without. Also, included are the recipes I would use in a Bridal Shower, I don't know how many ladies will be attending but it is always better to have more than less, at least the leftovers are delicious! I always have buffet style when there is more than 8, have plenty of fresh flowers in vases around and lots of fun games to entertain the guests! Enjoy!!

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EARLY MORNING PEACH FUZZ BUZZ
Makes 8 drinks

4 medium-size ripe peaches
1 (6 oz.) container frozen pink lemonade
6 oz. rum
4 oz. vodka
Ice

Cut up the peaches, leaving the peel on. Place in a blender with remaining ingredients. Blend till smooth.

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STRAWBERRY SPARKLERS
makes 6-8 drinks

2 1/2 cups freshly squeezed orange juice
10 oz. frozen strawberries, partially thawed
1 bottle dry champagne, chilled
whole strawberries for garnish

Put berries and juice in the blender and blend. Pour into a pitcher and refrigerate. Just before serving, add champagne and stir gently. Garnish with a berry.Here's a non-alcoholic punch recipe, just in case!!

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GINGER ALMOND ICED TEA
yields 3 qts.

1 cup boiling water
5 reg. size tea bags
1 cup. sugar
4 cups water
1/2 cuplemon juice
1 tsp. vanilla extract
1 tsp. almond extract
1 qt. ginger ale, chilled

Pour boiling water over tea bags, cover and steep 5 mts. Remove tea bags, squeezing gently. Stir in sugar and next 4 ingredients, chill. Stir in ginger ale just before serving. Serve tea over ice.

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LEMON AND BLUEBERRY TEA CAKE
Recipe Courtesy of Emeril Lagasse
Makes 1 loaf

1 1/2 cups sugar
1/4 cup brown sugar
2 1/3 cups flour
8 tablespoons butter, room temperature
1 teaspoon cinnamon
1 egg
1/2 cup half and half
1/2 cup sour cream
Juice of two lemons
2 teaspoons baking powder
1/4 teaspoon salt
2 1/2 cups fresh blueberries
2 tablespoons grated lemon juice

Preheat the oven to 375 degrees F. Grease a 9 by 5 inch loaf pan.

In a small mixing bowl, combine 1/4 cup of the sugar, brown sugar, 1/3 cup flour, 4 tablespoons butter, and 1/2 teaspoon cinnamon. Mix until the topping is incorporated. Using an electric mixer, cream the remaining sugar and butter together. Add the egg, 1/2 and 1/2, sour cream , and lemon juice, blend until smooth.

In a mixing bowl, sift the remaining flour, baking powder, salt and remaining cinnamon together. With the machine running, slowly add the flour until all the flour is incorporated. Fold in the blueberries and lemon zest. Pour the batter into the prepared pan. Sprinkle the topping on top of the batter.

Bake the bread for about 50 minutes, or until the top is golden brown. Remove the pan from the oven and cool for 5 minutes. Remove the bread from the oven and cool on a wire rack. Slice and serveYield:

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ORANGE GINGER MUFFINS
Source: Houston Chronicle, January 20, 1999
From: Gina, Fla
Makes 12 muffins

1 3/4 cups flour
1 1/2 teaspoons baking powder
1 1/2 teaspoons baking soda
1/2 teaspoon salt
1 medium orange
1/2 cup butter or margarine, softened
3/4 cup sugar
1 egg
1/2 cup orange juice
1/4 cup finely chopped crystallized ginger

Preheat oven to 375 degrees F.

Combine flour, baking powder, soda, and salt; reserve. Finely grate zest from orange to make 2 teaspoons; reserve. Peel orange, discarding rind and white pith. Finely chop orange, removing seeds; set aside.

With electric mixer, beat butter and sugar until light and fluffy. Beat in egg. Stir in reserved orange and zest. Beat in reserved flour mixture alternately with orange juice, ending with flour.

Fold in ginger. Divide batter among muffin cups lined with paper-liners filling almost to the top.

Bake 18-20 minutes or until pick inserted in center comes out clean. Remove from pan; cool on wire rack.

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FLORIDA ORANGE-HONEY MUSTARD BISCUITS WITH HAM
Makes 8 servings

FOR THE BISCUITS:
2 cups flour, sifted
4 tsp. baking powder
1/2 tsp. salt
1/2 tsp. cream of tartar
2 tsp. sugar
1/2 cup butter
2/3 cup milk
1 Tbsp. chopped fresh parsley
FOR THE ORANGE-HONEY MUSTARD:
1/2 cup Dijon mustard
3 Tbsp. mayonnaise
1/4 cup honey
2 Tbsp orange juice
FOR SERVING:
Orange-Honey Mustard (recipe follows)
16 slices thin country-baked ham

TO MAKE THE BISCUITS:
Preheat oven to 350 degrees F.

Sift dry ingredients into large bowl. Cut in butter until coarse crumbs. Add milk and stir gently with fork until dough forms.

Turn dough out onto lightly floured surface. Sprinkle with parsley and roll out into 1/2-inch rectangle. Cut dough straight down (no twisting) into 16 rounds using a 2-inch cutter dipped in flour.

Bake on ungreased cookie sheet 10-12 minutes.

TO SERVE:
Split biscuits in half, spread halves with Orange-Honey Mustard and top with ham slices.

ORANGE-HONEY-MUSTARD

1/2 cup Dijon mustard
1/4 cup honey
3 Tbsp. mayonnaise
2 Tbsp orange juice

Blend all ingredients in a small bowl and refrigerate to set flavors.

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GOAT CHEESE AND SPINACH MORNING TART
serves 8

1 unbaked pie shell
2-3 shallots, minced
9-11 oz. goat cheese
2 cloves garlic, minced
1/4 cup fresh dill
handful fresh spinach leaves
1 cup heavy (whipping) cream
3 eggs
white pepper to taste

Preheat oven to 350 degrees F.

Saute shallots and garlic til limp. Stir in dill and spinach and let it wilt.

Puree cheese, cream, eggs and pepper. Blend togethr with spinach mixture and pour into pie shell.

Bake 45 minutes at 350 degrees F til golden and puffy.

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VEGETABLE FRITATTA
serves 6-8

This is "to die for"...great for light suppers or brunch or lunch.

1 cup sliced and halved zucchini
1 cup sliced mushrooms
3/4 cup chopped green bell pepper
3/4 cup chopped onions
1 clove garlic, minced
3 Tbsp. olive oil
6 eggs
1/4 cup cream
2 pkg. (8 oz. each) cream cheese
2 cups cubed white bread, crusts removed
1 1/2 cups grated sharp Cheddar cheese
1/2 tsp. salt
1/2 tsp. pepper

Preheat oven to 350 degrees F.

Saute zucchini, mushrooms, bell pepper, onion and garlic in oil til barely soft. Cool.

Beat eggs and cream together in a large bowl. Add cream cheese in pinches. Add bread, cheddar and cooled veggies. Add salt and pepper. Pour mixture into a well-buttered 10-inch springform pan.

Bake 55 minutes. Let stand 10-15 minutes before serving.

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LAYERED FRUITS IN LEMON-PEAR SAUCE
serves 8-10

1 (29 oz.) canned pear halves in heavy syrup
1 egg, beaten
2 Tbsp. flour
1 tsp. butter
2 tsp. lemon juice
1 cup heavy (whipping) cream, whipped
2 Tbsp. powdered sugar
1 (16 oz.) can pineapple chunks, drained
1 medium banana, sliced
1 pint strawberries, sliced
1 (11 oz.) can mandarin oranges, drained
2 kiwis, chilled, peeled and sliced
1/4 cup slivered almonds or pecans

Drain the pears, reserve 1 cup juice. Combine the juice, egg and flour in a saucepan. Cook til thickened. Stir in butter and lime juice. Cool thoroughly.

Fold in whipped cream sweetened with the powdered sugar; set aside.

Cut 4 pear halves in half lengthwise and reserve. Dice remaining pears.

Layer diced pears, pineapple, bananas, strawberries and oranges in a large glass bowl. Spread the cooled topping over. Cover and chill overnight.

Just before serving decorate with the peeled and sliced kiwis and reserved pear sliced. Sprinkle with the nuts.

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CHICKEN IN A BASKET
Serves 8

I like to cut these into squares and arrange them on a pretty napkin in a basket for brunches. Cranberry sauce or salad completes this entr e.

4-5 boneless, skinless breasts, cooked, and chopped
6 cups stale bread crumbs
1/2 cup butter, melted
1/4 cup chicken broth (Made with Superior Touch Better Than Bouillon)
2 eggs, well beaten
3/4 teaspoon salt
1 1/2 teaspoons powdered sage
1/2 cup chopped celery
3 tablespoons chopped onion
2 garlic cloves, minced
2 tablespoons olive oil
FOR THE GRAVY:
3 tablespoons butter
3 tablespoons flour
2 1/2 cups chicken broth (Made with Superior Touch Better Than Bouillon)
salt and pepper

Spread chicken in a buttered 9 x 13-inch baking dish.

Combine the melted butter, broth, beaten eggs, and spices and toss with the bread.

Saute celery, garlic and onion in the 2 tablespoons olive oil. Combine with bread mixture and spread over chicken.

For gravy, melt butter in saucepan. Stir in flour; make a roux. Add chicken broth, salt and pepper. Bring to boil, stirring constantly. Pour gravy over chicken.

Bake at 350 degrees F for 50 minutes or until firm. Cut into squares.

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CHICKEN MARBELLA
Serves 12

This chicken dish is well suited for a large buffet or party. The recipe is easily halved.

5 lbs. boneless, skinless chicken breasts
1 head of garlic, minced
1/4 cup dried oregano
coarse salt and freshly ground black pepper to taste
1/2 cup red wine vinegar
1/2 cup olive oil
1 cup pitted prunes
1/2 cup pitted Spanish green olives
1/2 cup capers with a bit of juice
6 bay leaves
1 cup brown sugar
1 cup white wine
1/4 cup coriander
handful of dried apricots

In a large bowl combine chicken , garlic, oregano, pepper and coarse salt to taste, vinegar, olive oil, prunes, apricots, olives, capers and juice, coriander and bay leaves. Cover and let marinate, refrigerated, overnight.

Preheat oven to 350 degrees Fahrenheit.

Arrange chicken in a single layer in one or two large, shallow baking pans and spoon marinade over it evenly. Sprinkle chicken pieces with brown sugar and pour white wine around them.

Bake for 50 minutes to 1 hour, basting frequently with pan juices.

With a slotted spoon transfer chicken, prunes, apricots, olives and capers to a serving platter. Moisten with a few spoonfuls of pan juices. Pass remaining pan juices in a sauceboat.

TO SERVE CHICKEN MARBELLA COLD:
Cool to room temperature in cooking juices before transferring to a serving platter. If chicken has been covered and refrigerated, allow it to return to room temperature before serving. Spoon some of the reserved juices over chicken.

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Tortellini and Sun-Dried Tomatoes Salad

Cool and refreshing salad....

8 oz. sun-dried tomatoes packed in oil, undrained
1 large fresh tomato, chopped
1/3 cup olive oil
1 Tbsp. fresh lemon juice
2 cloves garlic, minced
1 tsp. black pepper
1/2 tsp. salt
8 oz. marinated artichokes, drained and chopped
4 oz. whole cashews
1 lb. dried cheese-filled tortellini, cooked, drained and cooled

Drain tomatoes, reserving 1 Tbsp. of its oil. Chop and set aside.

Combine reserved 1 Tbsp. of sun-dried oil, olive oil and next 4 ingredients. Stir in chopped tomato, artichokes and cashews. Add tortellini and toss lightly. Let salad stand at room temperature for 1 hour for flavors to blend or chill overnight.

Great with grilled chicken.

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FRESH GREEN BEAN SALAD WITH DILL AND ROQUEFORT

Cool and crunchy salad....

FOR THE DRESSING:
1 cup vegetable oil
1/4 cup vinegar
3 Tbsp. lemon juice
1/2 tsp. black pepper
1 Tbsp. dried dill
1/4 tsp. paprika
1/2 tsp. dried mustard
1 clove garlic, minced

Combine in a glass jar and shake well. Refrigerate for later use.

FOR THE SALAD:
2 lbs. whole green beans, trimmed
1 tsp. seasoned salt
1 clove garlic, minced
1 sliced onion
1/2 lb. bacon, cooked, drained and crumbled
3 stalks green onions, chopped
4 oz. Roquefort cheese
1/4 cup mayonnaise
2 Tbsp. sour cream

Bring a pot of water to a boil and cook beans til tender with salt, garlic and onion slice. Drain and cool.

Toss beans with bacon, green onions, cheese, 1/4 cup dressing, mayo and sour cream. Chill before serving.

Use more dressing if needed before serving.

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BAKED BROCCOLI AND SPINACH
serves 6-8

3 Tbsp. olive oil
1/2 cup butter
1/2 medium onion, chopped
3 Tbsp. flour
3 garlic cloves, minced
1 (10 oz.) pkg. frozen chopped spinach, drained and thawed
2 cups fresh raw broccoli, chopped coarse
3 eggs, slightly beaten
2 cups small curd cottage cheese
8 oz. grated cheddar
salt and pepper to taste

Preheat oven to 350 degrees F.

Heat 3 Tbsp. olive oil in a skillet and saute onion and garlic, when wilted and golden, add spinach and broccoli and blend well. Cool and set aside.

Melt butter in a saucepan and when melted add the flour to form a roux. Add to the vegetable mixture along with the cheeses, eggs and salt and pepper. Mix well and pour into a casserole dish.

Bake 45 minutes.

To dress up this dish, remove dish from oven after 30 minutes and arrange sliced tomatoes on top, sprinkle with Parmesan and bake another 15 minutes.
YUM!! SPINACH QUICHE

1 pie shell, sprinkle inside with 1/2 package of Ranch dressing powder
1/2 cup Monterrey Jack cheese, shredded
3/4 cup mozzarella, shredded
3/4 cup Swiss, shredded
1 pkg. frozen chopped spinach, thaw and drain
3 eggs, beaten
1 cup half and half
1 tsp. salt
1 tsp. oregano
1/2 tsp. garlic powder
dash of black pepper
sprinkling of fresh parsley

Set oven at 350 degrees F.

Combine first four ingredients. Pour into prepared pieshell.

Mix remaining ingredients and pour over spinach mix.

Bake 45-55 minutes in center of a cookie sheet til set.

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PRINCESS BRIDAL DREAMS CAKE
Makes 12 servings

FOR THE CAKE:
6 large eggs
1 1/2 cups sugar
1/3 cup water
1 tsp vanilla
1 1/3 cups flour mixed with 1/2 tsp baking powder
FOR THE FILLING:
3 cups heavy (whipping) cream
1 Tbsp vanilla
1/2 cup sugar
3 pints strawberries; rinsed, hulled; sliced (reserve some whole for garnish)

TO MAKE THE CAKE:
Preheat oven to 350 degrees F. Grease two round cake pans. Line bottom with waxed paper; grease paper. Add sugar to each pan; coat and shake out excess.

Beat eggs until pale. Gradually add 1 1/2 cups sugar, beating until thick - about 2 minutes and has tripled in volume. A ribbon will form when beaters are removed. Quickly mix in vanilla and water. Fold in flour mixture just until completely blended. Pour into pans.

Bake 30 to 35 minutes until golden and a tester comes out clean when inserted into the center. Cool in pans on rack for 10 minutes. Run knife around pan to loosen. Invert on rack. Remove paper and cool.

TO MAKE THE FILLING:
Beat cream and vanilla until soft peaks form. Gradually beat in sugar until cream is of spreading consistency.

TO ASSEMBLE THE CAKE:
Slice each layer in half horizontally, with a serrated knife. Place a layer on a plate, spread with a cup of whipped cream, top with a third of the berries. Repeat with 2 more layers. Place remaining layer on top; spread remaining cream over sides and top. Garnish with berries. Chill.