Bridal Luncheon: Light and Lovely Fare

Bridal LuncheonLight and Lovely FareThis super easy menu is perfect for a luncheon honoring a bride and her attendants. The setting for this luncheon was the home of Andreé and Joe Gamberi in Natchez, Mississippi, on October 1, 2021, where bridal party, family, and guests honored Joanna Frederick, who married Chris DeRosia on October 2, 2021. Greenery gathered from the home’s flower beds and surrounding property and placed in ceramic jars accented the formal table setting of the family china, silver, and linens. At each place setting, the soon-tobe bride put a personalized gift for each of her bridesmaids and her flower girl. Hostesses each contributed to the menu and provided Bloody Marys, Mimosas, and iced tea. The dessert was slices of a homemade cake made especially for the occasion’s Cake-Pull (See article on pages 18-19.) and served with champagne for toasting.

CRUSTLESS MINI QUICHE

Allrecipes.com 1 pound bulk sausage 1 cup shredded Cheddar cheese 1 cup shredded Swiss cheese 1/2 cup chopped green onion 8 eggs 2/3 cup instant potato flakes 1/2 cup heavy whipping cream Salt and black pepper to taste Preheat oven to 325 degrees. Spray 36 mini muffin cups with cooking spray. Heat a large skillet over medium-high heat and crumble in sausage. Cook and stir until sausage is crumbly and evenly browned, about 10 minutes. Drain and discard any excess grease. Sprinkle sausage, Cheddar cheese, Swiss cheese, and green onion evenly into the prepared muffin cups. Beat eggs, potato flakes, and cream together in a bowl, season with salt and pepper. Pour egg mixture evenly over the sausage-cheese mixture in the muffin cups. Bake in the preheated oven until quiches are set in the middle and lightly browned, about 22 minutes. Cool for 5 minutes before serving.

CHICKEN SALAD

4 cups cubed, cooked chicken 2 tablespoons fresh lemon juice 1 cup mayonnaise 1 teaspoon salt and pepper 1 cup grape halves 1 cup toasted, slivered almonds 1/2 cup chopped water chestnuts

(Add any additional seasonings per your taste.) Buttered croissant rolls Mix chicken salad ingredients and chill. Slice croissant rolls and fill generously, adding lettuce, sliced pickles, or any other condiment to your liking.

CLASSIC DEVILED EGGS

Food network Courtesy of Mary Nolan foodnetwork.com 6 eggs 1/4 cup mayonnaise 1 teaspoon white vinegar 1 teaspoon yellow mustard 1/8 teaspoon salt Freshly ground black pepper Smoked Spanish paprika for garnish

BABY LETTUCES WITH FETA, STRAWBERRIES, AND ALMONDS

https://www.foodandwine.com recipesbaby-lettuces feta strawberries-and almonds 2 teaspoons Dijon mustard 1 teaspoon honey 1 small shallot, minced 2 tablespoons red wine vinegar, preferably Banyuls 1/3 cup extra-virgin olive oil Salt Freshly ground pepper 12 cups packed assorted baby lettuce (about 6 ounces) 1 quart strawberries, hulled small berries halved, large ones quartered 4 ounces feta (preferably French), crumbled (1 cup) 1 cup smoked almonds or pecans, chopped

In a small bowl, stir together the mustard, honey, shallot, and vinegar. Stir in olive oil and season with salt and pepper. Put the lettuces in a large bowl. Add strawberries, feta, and almonds or salted pecans. Drizzle the dressing over salad, toss, and serve.

Place eggs in a single layer in a saucepan and cover with water that comes to 1 and 1/2 inches above the eggs. Heat on high until water begins to boil; then cover, turn the heat down to low, and cook for 1 minute. Remove from the heat and leave covered for 14 minutes; then rinse under cold water continuously for 1 minute.

Crack the eggshells and carefully peel them under some cool, running water. Gently dry with paper towels. Slice the eggs in half lengthwise, removing yolks to a medium bowl, and placing the whites on a serving platter.

Mash the yolks into a fine crumble using a fork. Add mayonnaise, vinegar, mustard, salt, and pepper; and mix well. Evenly disperse heaping teaspoons of the yolk mixture into the egg whites. Sprinkle with paprika and serve.

FRESH FRUIT SALAD

Grapes, Blackberries, Blueberries, Cantaloupe, Honey Dew, Watermelon, Pineapple, and Mango

Select fruits that are in season. Slice, and mix gently in bowl and serve.