Recipe(tried): Here are Some Fabulous Tea/Shower Ideas & Recipes for You Vickie!

Dear Vickie,

I have posted a variation of this before for someone looking for ideas for a wedding shower. 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 appreciate the pictures of the food, the table setting, and flower arrangements. I know the pictures will inspire you to give it your own twist. In this case, change all the flower ideas to hydrangeas... 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 potted hydrangeas 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

Bellini Cocktails
Creamy Cucumber Soup
Rosemary Rolls
Bruschetta with Gorgonzola Cheese & Drizzled Honey
Mesclun Salad with Lemon Vinaigrette or
Fruit Salad with Honey Vanilla Dressing
Chicken Mushroom and Swiss Quiche
Quiche Lavita
Banana Crunch Muffins with Marmalade Butter
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.


Bruschetta with Gorgonzola Cheese and Honey
Source: Giada DeLaurentiis

36 slices (1/2-inch thick) baguette bread, about 1 loaf
1/4 cup extra-virgin olive oil
8 ounces Gorgonzola, sliced
3 tablespoons honey

Preheat the oven to 400 degrees F.
Arrange the sliced baguette on a baking sheet. Brush with olive oil. Bake until the bread is pale golden and crisp, about 10 minutes.

Arrange the cheese on the toasts and bake until the cheese is melted, about 3 minutes.

Drizzle the toasts with honey. Place on a serving platter and serve immediately.


Bellini Cocktails
Source: Michael Chiarello

4 tablespoons white peach puree
1 bottle Prosecco or Champagne, chilled (use sparkling juice or seltzer for a non-alcoholic cocktail)

Place 1 tablespoon white peach puree into the bottom of a Champagne flute. Fill the glass with Prosecco or Champagne.


Fruit Salad with Honey Vanilla Dressing
Source: Ina Garten

2 cups plain yogurt
2 tablespoons good honey
1/2 teaspoon pure vanilla extract
Seeds scraped from 1/2 vanilla bean, optional
1/2 orange, juiced
1 banana, sliced
1/2 pint fresh blueberries
1/2 pint fresh raspberries
1 pint fresh strawberries, hulled and cut in half
1 bunch seedless green grapes, halved

Combine the yogurt, honey, vanilla extract, and vanilla bean seeds in a bowl and set aside. Combine the orange juice and banana slices in a separate bowl. Add the berries and grapes and gently mix the fruit mixture together. Spoon the fruit into serving bowls and top with the yogurt.


Banana Crunch Muffins
Source: The Barefoot Contessa Cookbook

3 cups all-purpose flour
2 cups sugar
2 teaspoons baking powder
1 teaspoon baking soda
1/2 teaspoon salt
1/2 pound unsalted butter, melted and cooled
2 extra-large eggs
3/4 cup whole milk
2 teaspoons pure vanilla extract
1 cup mashed ripe bananas (2 bananas)
1 cup medium-diced ripe bananas (1 banana)
1 cup small-diced walnuts
1 cup granola
1 cup sweetened shredded coconut
Dried banana chips, granola, or shredded coconut, optional

Preheat the oven to 350 degrees F.

Line 18 large muffin cups with paper liners. Sift the flour, sugar, baking powder, baking soda, and salt into the bowl of an electric mixer fitted with a paddle attachment. Add the melted butter and blend. Combine the eggs, milk, vanilla, and mashed bananas, and add them to the flour-and-butter mixture. Scrape the bowl and blend well. Don't overmix.

Fold the diced bananas, walnuts, granola, and coconut into the batter. Spoon the batter into the paper liners, filling each 1 to the top. Top each muffin with dried banana chips, granola, or coconut, if desired. Bake for 25 to 30 minutes, or until the tops are brown and a toothpick comes out clean. Cool slightly, remove from the pan, and serve.


Marmalade Butter
Source: Ina Garten

1/4 pound unsalted butter, at room temperature
1/2 cup good orange marmalade
1/8 teaspoon kosher salt

Combine the butter, orange marmalade, and salt in the bowl of an electric mixer fitted with the paddle attachment. Serve at room temperature.



Quiche Lavita
Serves: 8
Source: Occasions to Savor, Delta Sigma Theta Sorority

1 9-inch refrigerated pie shell
1 1/2 c. torn spinach, washed
crumbled bacon, to taste
grated cheese of your choice, to taste
chopped onion, to taste
3/4 t. seasoned salt
4 large eggs
2 c. whipping cream
1/4 t. garlic powder
1/2 t. dried parsley flakes
1/2 t. sugar
1/4 t. cayenne pepper

Preheat oven to 425 degrees.

Lightly coat a pie plate with cooking spray. Unfold the slightly chilled pastry, place in the baking dish, and crimp the edges. Line the pastry with the spinach. Layer the bacon, cheese and onion; sprinkle with the seasoned salt. Beat the eggs slightly in a medium bowl; beat in the cream and the remaining ingredients. Pour into the pan. Bake 15 minutes.

Reduce the oven temperature to 300 degrees and bake 30 minutes longer. Place aluminum foil around the edges and tent over the top, if necessary, during the last 10 - 12 minutes. Remove from oven and let stand 10 minutes before cutting. Serve in wedges.