In the South, mother-daughter relationships are special. They are best friends with a God-given love and bond with each other that never ends. They are present for one another in all circumstances. They also enjoy fellowship with their mother-daughter friends and always enjoy spending time together.
This luncheon is about sharing time together and honoring mothers, daughters, grandmothers, and friendships. It is a celebration to share memories, traditions, and stories and to laugh and enjoy time with a multi-generational group.
The table is set with one large floral arrangement of white hydrangeas, pink peonies, white garden roses, pink tulips, pink lilies, white delphinium, and wax flowers. Place settings consist of pale pink and gold-edge chargers displaying pink floral bordered dinner plates topped with green and white stripe-edge salad plates centered with pink hydrangeas. Place cards are antique Italian Capodimonte pink china roses with gold printed name cards. The feminine theme is completed with ruffle-edge linen napkins, sterling flatware, and pink goblets.
The menu is easily prepared and delicious. It begins with a cool Mock Vichyssoise followed by Spring Mix Salad with pears and raspberries and a creamy Raspberry Dressing. The main course is Chicken Florentine over Angel Hair Pasta served with Lemon Asparagus and Herbed Crescent Rolls. The dessert is Caramel Brownies with Vanilla Bean Ice Cream.
It is a special time to be shared by mothers, daughters, and friends making new memories and sharing old ones. It is a perfect time to pass on the Southern Mother-Daughter traditions of love and friendship. Happy Mother’s and Happy Daughter’s Day!
Menu
Mock Vichyssoise
Spring Mix Salad with Raspberry Dressing
Chicken Florentine over Angel Hair Pasta
Lemon Asparagus with Almonds
Herbed Crescents
Caramel Brownies
Mock Vichyssoise
2 (14.5 ounce) cans chicken broth
2 (10.5-ounce) cans cream of potato soup
1 (16-ounce) carton sour cream
2 teaspoons minced onion
For garnish: fresh chopped chives, chopped green onions, or parsley
In a bowl, stir together chicken broth, cream of potato soup, sour cream, and onions. Chill for several hours. Serve cold, and, if desired, garnish with fresh chives, green onions, or parsley.
Yield: 8 servings
Jane Baird, Jackson
Spring Mix Salad with Raspberry Dressing
Raspberry Dressing
¾ cup sour cream
¼ cup raspberry preserves
3 tablespoons red wine vinegar
1/8 teaspoon Dijon mustard
Salad
2 Bosc pears
1 tablespoon lemon juice
1 (16-ounce) package spring mix salad
1 cup fresh raspberries
For dressing, in a bowl, whisk together sour cream, raspberry preserves, red wine vinegar, and Dijon mustard; set aside. For salad, slice pears and brush with lemon juice. To serve, place spring mix salad, a few pear slices, and raspberries on each plate. Drizzle with dressing.
Yield: 8 servings
Sheila Moore, Morton
Chicken Florentine over Angel Hair Pasta
1 (16-ounce) package fresh spinach
4 thinly sliced chicken breasts
½ teaspoon ground black pepper
½ cup mayonnaise
½ cup sour cream
1 cup shredded Monterey Jack cheese
½ cup grated Parmesan cheese
1 (16-ounce) package angel hair pasta cooked according to package directions
Preheat oven to 400 degrees. In a greased 9×13 inch baking dish, pack fresh spinach into bottom of dish. (it will be thick) Top with chicken breasts. Sprinkle with black pepper. In a bowl, stir together mayonnaise and sour cream. Spoon over chicken. Sprinkle with Monterey Jack cheese. Sprinkle with Parmesan cheese. Bake for 30 to 35 minutes or until spinach shrinks and chicken breasts are cooked through. To serve, place pasta on plate and top with spinach and a chicken breast topped with cream mixture and cheeses.
Yield: 4 servings
Lemon Asparagus with Almonds
1 pound fresh asparagus spears, ends removed
5 tablespoons salted butter
Zest and juice of 1 lemon
½ cup toasted sliced almonds
Salt and black pepper to taste
Bring a saucepan of water to a boil, add asparagus, and boil for 2 to 3 minutes. Immediately drop asparagus into a bowl of ice water to stop cooking process. In a skillet over medium-high heat, melt butter. Sauté asparagus for 1 to 2 minutes in butter. Squeeze lemon juice evenly over asparagus. Add salt and pepper, and sprinkle with almonds and zest.
Yield: 4-6 servings
Herbed Crescents
½ stick salted butter
1 (.6-ounce) package Italian Salad Dressing Mix
1 (8-ounce) package crescent rolls
Preheat oven to 350 degrees. In a bowl, melt butter and stir in salad dressing mix. Separate rolls into triangles. Bruch each dough triangle with butter mixture, and roll and shape into a crescent. Place rolled crescent rolls on a parchment-lined baking sheet, and bake for 10 to 12 minutes or until lightly browned.
Yield: 8 rolls
Caramel Brownies
Brownies
1 stick unsalted butter, melted
1 (16-ounce) package brown sugar
3 eggs, beaten
1 teaspoon vanilla
1¼ cup all-purpose flour
½ teaspoon baking powder
½ teaspoon salt
1 cup chopped pecans
Preheat oven to 375 degrees. In a bowl, cream butter and sugar. Stir in eggs and vanilla. Stir in flour, baking powder, and salt until combined. Stir in pecans. Pour into a greased 9×13-inch baking pan. Bake for 30 minutes. Cool, and frost with Caramel Icing. Cut into shapes or circles to fit into tea cups. Serve with vanilla ice cream.
Yield: 10-12 servings
Caramel Icing
1 stick unsalted butter
1 cup light brown sugar
¼ cup heavy whipping cream
3 cups confectioners’ sugar
In a saucepan over medium heat, melt butter and add brown sugar. Bring to a boil, and stir for 2 minutes or until thick. Lower heat and let cool slightly. Add cream, and beat with a whisk until smooth and creamy. Whisk in confectioners’ sugar until smooth spreading consistency, adding more cream if needed. Spread over cool brownies.
Lena Causey, Madison
