Bridesmaid's Luncheon

7:28 AM, May 22, 2011   |    comments
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Bridesmaid Tea Menu
Ribbon Sandwiches
Chocolate Covered Strawberries
Scones
Lemon Curd
Jam
Clotted Cream
Assorted Teas
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Ribbon Sandwiches
One loaf un-sliced bread
Chicken salad
Pimento chasse
Egg salad
Cut top crust off bread and sides then cut long ways to make three sections. Spread chicken salad on the first layer then top with bread, then repeat with pimento cheese and the egg salad.
Whip two 8 oz cream cheese with a little bit of milk and iced loaf as if you were icing a cake. Chill then cut sandwich slices and you will have a pretty ribbon sandwich.

Chicken Salad
1 large cooked chicken breast chopped or shredded
1 stalk of celery finely chopped
1 tablespoon finely chopped onion
2 to 3 tablespoons DILL relish
Salt and pepper to taste
Mayonnaise to taste
Combined all ingredients and chill

Pimento Cheese
8 ounces of finely grated cheddar cheese
One jar 4ounces pimento drained well
1 teaspoon sugar
Salt to taste
Mayonnaise to taste
Combine all ingredients and chill

Egg Salad
5 hard cooked eggs grated
1 stalk of celery finely chopped
1 tablespoon finely chopped onion
12 green olives with pimentos chopped
Salt and pepper to taste
Mayonnaise to taste
Combine all ingredients and chill
Scones
2 ½ cups all purpose flour plus more for working surface
¼ cup sugar
1 tablespoon baking powder
½ teaspoon coarse salt
½ cup butter (1 stick) cold and cut into small pieces
½ cup buttermilk
1 tablespoon finely grated orange zest
¼ cup orange juice from orange you just zested
1 large egg yolk
1 ½ teaspoons poppy seeds
Coarse or sanding sugar

Preheat oven to 400 degrees and move racks to upper and lower third of oven
In a large bowl whisk together first 4 ingredients, with pastry blender or fingers mix in butter to it resembles a coarse mixture, add rest of ingredients and mix with fork until just blended. On lightly floured surface turn out dough and knead about 10 times. Form dough into 7" square then cut into 9 squares, then cut the 9 squares diagonally. Transfer dough triangles to 2 cookie sheets lined with parchment paper and brush tops with buttermilk and top with coarse sugar. Bake 15 to 17 minutes rotating cookies sheet half way through baking, until lightly brown on the top. Eat warm or let cool and store in air tight container for up to 3 days. Warm up before serving.

Clotted Cream
1 cup heavy cream
¼ cup powdered sugar
½ teaspoon cream of tarter
1 teaspoon clear vanilla extract
Combine all ingredients in medium missing bowl and beat with mixer until stiff. Refrigerate


Manifold Shrimp
½ pound shelled (tails left on) deveined shrimp
Spicy rub of your choice
1 tablespoon butter
Heavy duty foil
Coat shrimp with rub. Lay shrimp on piece of heavy duty foil and add butter cut into small pieces, fold foil to make a seal package, put in manifold cooker and drive for 30 miles. You could also do this on the grill for about 20 to 30 minutes.
Carefully remove and open package, enjoy.

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