Recipe(tried): Icebox Butterhorn Rolls, Chilly Melon Cups, Pavlovas - Bridesmaid Luncheon Recipes and menu

Here is a menu off the top of my head. This can all be made ahead of time. Are you having appetizers also?

Chicken salad in pita bread halves or on lettuce leaves
Icebox butterhorn rolls
Chilly melon salad
Pavlovas (meringues) with white chocolate raspberry swirl ice cream (Godiva brand) with fresh raspberries sprinkled on top.
Raspberry iced tea, ( I use Lipton raspberry instant iced tea)
Coffee

ICEBOX BUTTERHORNS
Makes 2 dozen rolls

1 pkg active dry yeast
2 Tablespoons warm water (110-115 degrees F)
2 cups warm milk (110-115 degrees F)
1/2 cup sugar
1 egg, beaten
1 teaspoon salt
6 cups all-purpose flour, divided use
3/4 cup butter or margarine, melted
Additional melted butter

In a large mixing bowl, dissolve yeast in 3 tablespoons water.

Add milk, sugar, egg, salt and 3 cups flour; beat until smooth. Beat in butter and remaining 3 cups flour (dough will be slightly sticky). DO NOT KNEAD. Place in a greased bowl. Cover and refrigerate overnight.

TO SHAPE AND BAKE:
Punch dough down and divide in half. On a floured surface, roll each half into a 12-inch circle. Cut each circle into 12 pie-shaped wedges. Beginning at the wide end, roll up each wedge. Place rolls point side down, 2-inches apart on greased baking sheets. Cover and let rise in a warm place until doubled, about 1 hour.

Bake at 350 degrees F for 15-20 minutes or until golden brown. Immediately brush tops with melted butter.

CHILLY MELON CUPS

1 cup water
1 cup sugar
1/2 cup lemonade concentrate
1/2 cup orange juice concentrate
4 cups watermelon balls or cubes
2 cups honeydew balls or cubes
2 cups pineapple chunks
2 cups fresh raspberries

In a large bowl, combine the water, sugar and concentrates; stir until the sugar is dissolved. Add fruit and stir gently to coat. Spoon into foil-lined muffin cups (I use white ramekins - it makes for a better presentation) I use the 6 oz, size ramekins .

Freeze for up to 3 months. Before serving, thaw overnight in the refrigerator or at room temperature for 30-45 minutes until mixture is slushy. When I thaw them in the frig, overnight, they are ready around noon. Yield: 12-14 servings.

PAVLOVAS

4 large egg whites
1/4 teaspoon salt
1/8 teaspoon cream of tartar
1 cup sugar
1 tablespoon distilled white vinegar
1 tablespoon cornstarch
1 teaspoon vanilla

Preheat oven to 250F. and line a baking sheet with parchment or foil.

In a bowl with an electric mixer beat egg whites with salt and cream of tartar to soft peaks. Add sugar gradually, beating, and beat meringue to stiff peaks. Beat in vinegar, cornstarch, and vanilla.

Onto prepared baking sheet spread meringue with the back of a spoon into 3 1/2- to 4-inch rounds, making them slightly higher around the edges to form shells. Bake meringues in lower third of oven 1 hour, or until crisp on outside but soft in middle.

Peel parchment carefully form meringues and cool meringues on a rack. Meringues keep in an airtight container 1 day.

Servings: 6
Gourmet
March 1994