Invite a few friends over in the afternoon to enjoy a plate of delicious and easily prepared salads in the shade of the garden. This dear friend’s garden is truly a masterpiece and is her own creation. Not only did she design it, she also plants, prunes, weeds, and tends it. And she has also shared her talents with many others over her lifetime. She has encouraged and helped too many people to count, and I am one that she has blessed and mentored with her talents.
The table, covered with a blue and white chintz cloth with large floral bouquets and ribbons, is set under magnificent, mature trees with greenery and beautiful blooms in every direction. It is a feast for all the senses with birds and butterflies everywhere.
The simple centerpiece is a few blue hydrangea blooms in an antique Italian urn. The place settings are layered with beautiful blue and white floral plates and simple glass chargers with thin gold bands that allow the blue and white chintz tablecloth to peek through. Napkin rings are wide blue ribbons tied into large bows with a single blue delphinium stem peeking from each.
As ladies enjoy visiting in the garden setting, a plate is served featuring Shrimp Pasta Salad, crisp asparagus with a creamy Dijon sauce, fresh seasonal fruit, mini Caprese salads on skewers, and light-as-air Sour Cream Biscuits with cool, sweet tea. A light and beautiful French dessert of puff pastry with lemon cream and fresh raspberries delights everyone.
And of course, the dear friend with the amazing garden sends each guest home with a unique plant to enjoy in her garden!
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Asparagus with Creamy Dijon Sauce
Mini Caprese Salad
Shrimp Pasta Salad
Fresh Fruit Salad
Sour Cream Biscuits
Raspberry Mille Feuille
Shrimp Pasta Salad
5 cups water
½ teaspoon salt
1 lemon, cut into 4 pieces
1½ pounds fresh medium shrimp, unpeeled
1 (12-ounce) package rainbow twirl pasta
1 cup thinly sliced celery
1 green bell pepper, diced
1 red bell pepper, chopped
2 green onions, finely chopped
2 tablespoons medium pitted black olives, sliced
1 cup Italian dressing
For garnish: lettuce
In a saucepan over medium heat, bring water, salt, and lemon pieces to a boil. Add shrimp and cook for 3 to 5 minutes. Drain and rinse shrimp in cold water. Chill. Peel and devein shrimp; set aside. Cook rainbow pasta al dente according to package directions. Drain, rinse, and place in a large bowl. Gently blend in celery, bell peppers, green onions, and olives. Stir in dressing. Stir in shrimp. Chill for several hours or overnight. Serve on a bed of lettuce or inside hollowed out bell pepper bowls.
Yield: 10-12 servings
Lena Causey, Madison
Asparagus with Creamy Dijon Sauce
1 pound fresh asparagus, ends trimmed
1 teaspoon salt
Creamy Dijon Sauce:
¼ cup mayonnaise
1 tablespoon Dijon mustard
1 teaspoon lemon juice
½ teaspoon red pepper
1 teaspoon lemon zest
In a saucepan, bring water and salt to a boil. Add asparagus, cover, and cook for 3 to 4 minutes. Remove to ice water; set aside. For sauce, in a bowl, stir together mayonnaise, mustard, lemon juice, and red pepper. Drizzle over cool asparagus and sprinkle with zest.
Yield: 6 servings
Mini Caprese Salad
Grape tomatoes
Mozzarella cheese balls
Fresh basil leaves
Balsamic vinaigrette
Layer grape tomatoes, mozzarella cheese balls, and fresh basil leaves on skewers. Place on a bed of greens, and drizzle with balsamic vinaigrette.
Fresh Fruit Salad
¼ cup sugar
2 tablespoons lemon juice
Fresh green grapes, pineapple chunks, blueberries, and strawberries
In a bowl, stir together sugar and lemon juice. Drizzle over fresh fruit.
Sour Cream Biscuits
1 stick salted butter, melted
1 tablespoon buttermilk
1 cup sour cream
2 cups biscuit mix
Preheat oven to 425 degrees. In a bowl, stir ingredients until combined. Spoon into greased miniature muffin cups, and bake for 12 to 15 minutes.
Yield: 3 dozen
Raspberry Mille-Feuille
Pastry:
1 sheet puff pastry, thawed
1 pint fresh raspberries
Confectioners’ sugar for sprinkling
Lemon Cream Filling:
1 (8-ounce) cream cheese, softened
1 (14-ounce) can sweetened condensed milk
1/3 cup lemon juice
1 teaspoon vanilla
1 pint fresh raspberries
Garnish:
1 pint fresh raspberries
Sweetened whip cream
For pastry, preheat oven to 375 degrees. On a floured surface, unfold 1 sheet of puff pastry. Using a sharp knife, cut along fold lines, then cut each section into thirds, yielding 9 squares. Place on a parchment-lined baking sheet about 1 inch apart. Bake for 12 to 15 minutes until puffed and golden. Remove to wire rack to cool; set aside. For filling, with mixer, beat cream cheese until light and fluffy. Beat in condensed milk, lemon juice, and vanilla. Chill until ready to serve. To serve, split each puff pastry square in half and place bottom part on plate, spoon on 2 tablespoons lemon filling, and place several raspberries on cream. Add top of puff pastry square, and garnish with cream and berries. For sweetened whip cream, beat 1 cup whipping cream with 2 tablespoons confectioners’ sugar. Spoon over each dessert.
Yield: 9 desserts
