Bridesmaid's Luncheon Menu

My aunts hosted the most lovely bridesmaid's luncheon for my sweet bridesmaids and me before my wedding in May.  The menu they chose was light and refreshing - perfect for any springtime or summertime soiree.  Although I don't have the exact recipes, I thought I would share the basics of it with y'all today in a revised menu.  There were two particular items (pineapple chicken salad and fruit sorbet) they served that were stunning in presentation, so I will try to describe them as well as possible.

Chilled Tomato & Basil Soup - A smooth, creamy tomato soup with the light, delicious flavor of basil to brighten it up.  Serving it chilled makes this traditional comfort food seem a little bit more sophisticated.  Served with croissants.

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1 diced onion
• 1 teaspoon minced garlic
• 1/2 cup dry vermouth
• 3 (15-ounce) cans roasted diced tomatoes
• 1/2 cup low-sodium chicken broth
• 10 large fresh basil leaves, chopped, plus more for garnish
• 1/4 teaspoon salt
• 1/2 cup cream

Directions

In a medium pot over medium high heat, saute diced onions and garlic in olive oil for 1 minute. Add remaining ingredients except for cream. Bring to boil, reduce heat to low, and simmer for 5 minutes.

Remove soup from heat. Working in batches, puree soup in blender. NOTE: When blending hot liquids, only fill blender bowl halfway and place kitchen towel over lid. Always start with lower blender settings before puree setting.
Adjust seasoning with salt and pepper. Return puree to saucepan, add cream and heat through. May be served hot or chilled, garnished with chopped fresh basil.

Recipe from Sandra Lee

Pineapple Chicken Salad - A pineapple was quartered and cut-out, with the chicken salad served inside.  Very neat presentation, and the pineapple added a subtle amount of sweet, fruity flavor to the chicken salad, enhancing all the flavors in a very interesting (and delicious) way.

Ingredients

• 1 celery rib, diced
• 2 cups diced cooked chicken
• 2 large hard cooked eggs, peeled and chopped
• 1/2 cup chopped walnuts, toasted
• 1/4 cup sliced scallions, white and light green parts
• 1/2 cup mayonnaise
• 2 teaspoons freshly squeezed lemon juice
• 1 teaspoon salt
• 1/2 teaspoon freshly ground black pepper
• 1/2 cup of sliced red grapes

Directions

In a large bowl, combine the ingredients.  Serve chilled over pineapple slices.

Recipe adapted from Paula Deen

Spinach & Arugula Salad with Raspberry Vinaigrette

Ingredients

• 1/2 cup unsweetened frozen raspberries, thawed
• 1/4 cup extra-virgin olive oil
• 2 tablespoons fresh lemon juice
• 1 tablespoon honey
• Kosher salt and freshly ground black pepper
• 4 cups baby spinach leaves
• 4 cups arugula
• 2 cups cherry tomatoes, halved
• 3/4 cup chopped walnuts, toasted (see Cook's Note)

Directions

For the vinaigrette: Place the raspberries, olive oil, lemon juice, and honey in a blender. Blend until smooth. Season with salt and pepper, to taste.

In a large salad bowl, mix together the spinach, arugula, tomatoes and chopped walnuts. Just before serving, add the vinaigrette and toss until all the ingredients are coated.

Cook's Note: To toast the walnuts, arrange in a single layer on a baking sheet. Bake in a preheated 350 degrees F oven until lightly golden, 6 to 8 minutes. Cool completely before using.

Recipe adapted from Giada De Laurentiis

Lemon, Pineapple and Orange Sorbet - The presentation for this dessert was so pretty!  Lemons, pineapples and oranges had been sliced in half, hollowed out, stuffed with sorbet and put back in the freezer until the peel was frozen.  You can do this by hand, or you can buy the pre-made treats by Island Way Sorbet at Costco.

Fruit Tea -This is the South, after all, and no luncheon is complete without iced fruit tea.  This recipe is taken from The Picnic Cafe in Nashville, Tennessee - perhaps the best fruit tea in the state, hands down!

• 8 cups water, divided
• 1 family size tea bag
• 1 cinnamon stick
• 3/4 cup sugar
• 1/2 cup frozen orange juice concentrate, thawed
• 1/2 cup frozen lemonade concentrate, thawed
• lemon slice, for garnish,if desired
• mint sprig, for garnish,if desired

Directions:

Bring 4 cups of water to a boil in medium saucepan.  Remove from heat and add cinnamon stick and tea bag.  Let stand for 5 minutes.  Remove tea bag.  Add sugar and stir until dissolved.  Add orange juice concentrate and lemonade concentrate.  Pour mixture into pitcher and add remaining 4 cups of water.  Serve over ice with lemon and mint garnish.  Enjoy!

Recipe adaption from here.