Friend Maybelle and two of her friends came to lunch today
The first lunch of summer
Held inside not outside
It was close to 100 degrees on the prairie today!
A white lace cloth
The blue and white Spode
a white damask napkin in a silver ring
Garden daylilies in a new ice bucket,
brought back from our trip to Minneapolis
flanked by two iron birds
I adore birds on the table
I used one of my English lead flower frogs
Shaped like a flower
Outside the vase, they're almost sculpture
And when they're "idle", they decorate the sideboard in the breakfast room
There's always a menu
at each place
It's summer . . .
Spring pea soup served in Spode Blue Italian coffee cups
Linderhof chicken salad
Chilled succotash salad
A strawberry tart for dessert
with Grand Marnier flavored whipped cream
And when I got home this afternoon after running an errand . . .
This was waiting for me
A thank you from Friend Maybelle who arranged the luncheon
The recipes are really simple --
SPRING PEA SOUP
2 cups of chicken broth, one small onion, minced; and 2 cups of frozen peas. Put peas and onion in chicken broth and cook until peas are done. Puree in a blender or with handheld blender. Heat to serving temperature. Add a goodly amount of cream or half and half and heat again. Serve garnished with a borage flower.
LINDERHOF CHICKEN SALAD
Chicken breasts, roasted (pull off skin and remove bone); equal amounts of chopped celery and minced red onion. I like to shred my chicken but if you prefer diced, that's fine too. Mix celery and onion and chicken. Use equal amounts of sour cream, plain yogurt and mayonnaise and a dash of freshly squeezed lemon juice. Mix and pour over chicken and vegetable mixture. To this you can add whatever fruit and nuts you like or serve plain. For this luncheon, I added dried cranberries and pecans and a good sprinkle of chopped fresh tarragon.
CHILLED SUCCOTASH SALAD WITH RED VINAIGRETTE
(I found this in the latest issue of Tea Time)
1/2 c. yellow corn (I used frozen but you could use fresh cut off the cob)
1/2 c. frozen okra
1/2 c. frozen baby lima beans
1/2 c. canned black eyed peas, drained and rinsed
1 recipe Red-Wine Vinaigrette
Mix all the vegetables together and pour over the vinaigrette. I used the vegetables straight from the freezer and they thawed in dressing on the counter. I also salt and peppered to taste.
RED WINE VINAIGRETTE
1/4 c. red wine vinegar
1 t. minced shallot
1/2 t. salt
1/4 t. pepper
1/2 t. sugar
2 T. olive oil
In a small bowl, combine vinegar, shallot, salt and pepper and sugar, whisking to blend. Gradually add olive oil in a slow steady stream whisking until emulsified. Store vinaigrette, covered, at room temperature and use the same day.
OR you could use your favorite oil/vinegar salad dressing!