Linderhof


Gardening, Cooking and Decorating on the Prairie of Kansas


Welcome to Linderhof, our 1920's home on the prairie, where there's usually something in the oven, flowers in the garden for tabletops and herbs in the garden for cooking. Where, when company comes, the teapot is always on and there are cookies and cakes to share in the larder.

Friday, March 14, 2014

Ladies Who Lunch

The tradition of a ladies lunch dates back to my childhood when once a year, it would be my mother's turn to host the bridge club. I think the ladies always had the same luncheon -- chicken salad! I don't think all of the ladies had the exact same chicken salad nor the exact same side dishes although the meal always included a fruit salad and bread as well as a chicken salad. Desserts were where the ladies showed their culinary skills for they were often over the top!

I love having ladies at Linderhof for a luncheon. If it is only 4, we eat in the breakfast room overlooking the garden. If it's more, we serve them in the dining room.
For memories, I love the chicken salad/fruit salad plate. A muffin, a savory madeline, or my favorite -- banana bread accompanies the salads.

I have my favorite chicken salad which is an adaptation of my mother's and which I call Linderhof's Chicken Salad, but I am always eager to try new recipes.
A favorite place in the city is the Nelson Gallery. A much beloved place from childhood on. I was thrilled when they put a roof on Rozelle Court and created the most European of dining spots outside of the Continent. Their chicken salad is to die for and I was lucky to receive the recipe. It does have a "secret" ingredient which is what makes it so special.

The ladies had a grand time and the afternoon passed all too quickly. Unlike my mother's luncheons, there is no bridge involved. Just good food and good conversation.

Rozelle Court Chicken Salad

3 pounds chicken breasts, poached, cooled and shredded into bite size pieces
2 cups mayonnaise
1 1/2 cups sour cream
1/2 cup sweet chili sauce for chicken (see note)
1 1/2 cups black olives, sliced
1 1/2 cups celery, small dice
1 1/2 cups water chestnuts, chopped
To taste - salt and pepper

Mix mayonnaise, sour cream, sweet chili sauce, salt and pepper in a large mixing bowl. Add shredded chicken and mix well. Taste and adjust seasonings.
NOTE: You can find the chili sauce in the Asian Market -- it's from Thailand and called Maeploy.

NOTE: This makes a ton of chicken salad, I usually halve the recipe when I make it and it still makes plenty.
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NOTE: You can find the chili sauce in the Asian Market – it’s from Thailand and called Maeploy.

This makes a ton of chicken salad – I used half the receipt when I made it and it was still plenty!



3 comments:

LauraC said...

Your Linderhof's Chicken Salad is superb and I served it once to a friend who agreed with me. The new recipe sounds interesting, but I think I'll stick with perfection.

GardenOfDaisies said...

Looks delicious! We enjoyed going for dinner at Rozelle on Friday nights when they had live Jazz. It's been a while... I need to find out if they still do that.

Pat Cantwell said...

Martha,
YuMMy!!!
Chicken salad makes me feel so indulged, dear one!!!
Like you, though, I'm usually the one who makes this dish for others to enjoy!
I, too, have fond childhood memories of The Nelson Art Gallery. Perhaps a Spring Road Trip is in order to re~visit in my Senior years?
Thanks for sharing this recipe!
Here's wishing your week of "Spring Break" will bring sunfilled days!!!
Fondly,
Pat