Thursday, May 16, 2013

Celebrating Spring with a Luncheon

What better way to celebrate blooming Rhododendrons than having a Spring luncheon with a gardening theme.
Fresh lemon slices add to this arrangement with a pair of gardening gloves arranged near the  vase.
First course: Mandarin Orange Pecan Salad. This recipe was posted Tuesday May 14th.
Second Course: Focaccia Pesto Turkey Spinach Sandwiches. This recipe was previously posted as a mini appetizer cut into small bites.
Ingredients:
  • Focaccia bread 
  • prepared pesto
  • spinach leaves or Romaine
  • deli roasted turkey or roasted chicken
  • provolone or colby jack cheese
  • grape tomatoes

Directions:
  • Slice bread horizontally
  • On one side of bread spread pesto
  • Layer spinach, turkey or chicken and cheese
  • Slice bread into fourths for sandwiches
  • Use toothpick and add 2 grape tomatoes to the top

This photo shows a completed plate. On  the left is a small mini waffle cone filled with fresh fruit, salad, sandwich and chips

Lemon Bars
Cook's notes: recipe adapted from Cindy's file. Use a 9 inch square glass pan. Add 4 TB. lemon juice rather than 3 TB. in the filling if you like more lemon flavor. 
Ingredients:
Crust
  • 1/2 cup softened butter
  • 1 cup flour
  • 1/4 cup confectioners sugar
  • 1/2 tsp. cinnamon
  • 1/3 cup toasted coconut
  • 1/4 cup chopped walnuts
Directions:
  • Use a mixer and combine ingredients
  • Pat into pan and bake @ 350 for 16 minutes
  • Let cool 2-3 minutes before adding filling
Ingredients:
Filling
  • 1 cup sugar
  • 2 TB flour
  • 1/2 tsp. baking powder
  • 3 TB. lemon juice
  • 2 eggs 
  • 4 TB. lemon zest
Directions:
  • Use a mixer and combine ingredients
  • Pour over crust and bake @ 350 for 20-25 minutes
  • While still warm sprinkle with powdered sugar



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