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How to Set a Beautiful Table in the Garden and What to Serve

May 31, 2022

I recently attended Mayfair, Paducah Garden Club’s premiere event that’s held every other year. I was not only inspired by beautiful gardens, but also by wonderful ideas for serving guests outside. If you read last week’s post, you’ll know just how incredibly special each garden setting was. These gardeners know how to do things right!

And their recipes are fabulous too. Here’s all the inspiration you need to host a lovely outdoor luncheon…

Tarragon Chicken Salad

2 C chopped, cooked chicken breast (use bone-in, skin-on breasts, cooked with salt, pepper and bay leaf)
1/4 C Craisins
1/4 C golden raisins
1 C celery, sliced (do not split the stalks)
1 tsp. lemon juice
1/2 tsp lemon zest
1/4 C mayonnaise
1/4 C sour cream (do not use low- or non-fat)
1 tsp dried tarragon
1/4 tsp salt
1/8 tsp pepper
Mixed baby greens tossed lightly in olive oil.

Directions:
Combine the mayo, sour cream, lemon juice, and spices. Add chicken, celery, Craisins, and raisins and toss until well mixed. Serves 4

French Asparagus Salad with Thyme

4 quarts water with 1 tsp salt
1 pound (27-30 spears) asparagus, stem ends trimmed
2 T extra-virgin olive oil
2 tsp red wine vinegar
1/2 tsp salt
1/2 tsp freshly-ground black pepper
1/2 clove fresh garlic, peeled and minced
1 T finely chopped fresh Italian (flat leaf) parsley
1 tsp fresh thyme–strip leaves from stems

Directions
In a large saucepan, bring the water to a boil. Add 1 tsp of the salt and the asparagus and boil until tender but still crunchy, about 4 minutes. Drain into a colander and immediately place under cold running water for 30-40 seconds to halt the cooking.

In a bowl whisk together the olive oil, vinegar, pepper, the remaining 1/2 tsp salt, garlic, parsley and thyme. Add the slightly warm spears and turn until well-coated. Transfer to a serving dish and serve barely warm or at room temperature. Serves 9 (3 spears per serving)

Cinnamon muffins

2 C flour
1 C sugar
4 tsp baking powder
1/2 tsp salt
1 T cinnamon
1 C milk
1/2 C vegetable oil
2 eggs

Topping:
2 T sugar
1 tsp cinnamon

Directions:
Preheat oven to 375. Spray 48 mini muffin cups with Pam.

In a large bowl, combine flour, sugar, baking powder, cinnamon and salt. Stir with a whisk.

In another bowl, beat together the milk, oil and eggs. Make a well in the middle of dry ingredients and add wet ingredients. Stir until combined, but don’t over-mix.

Fill muffin cups about 3/4 full. Do not fill to top as they rise.

In a small bowl, mix together topping. Sprinkle over top of muffins. Take a knife and swirl into each muffin.

Bake 13-15 minutes. Remove from pans while still warm. Yields 48 mini muffins

Garden Party Cupcakes

1/2 C butter, softened
3 large eggs
1 box Duncan Hines Butter cake mix
1 20-ounce can crushed pineapple, with juice

Directions:
Preheat oven to 350. In mixer, cream butter until smooth. Blend in eggs. Add cake mix and pineapple with juice. Mix until smooth. Arrange 20 decorative cups on a jelly roll-type pan and fill cups about half full, being careful not to drip on sides of cup. Bake for about 25 minutes and test for doneness.

Poke 3 holes in hot cakes with the handle of a wooden spoon. Top with frosting while cakes are warm.

Frosting:
1/2 C butter
1 C sugar
3/4 C evaporated milk
1 C chopped pecans
1 C shredded coconut

Directions:
Bring butter, sugar and milk to a boil on top of the stove. Cook and stir about 3 minutes. Remove from heat and stir in nuts and coconut. Yields 20 cupcakes

Beauty for All the Senses

It was a delightful day with beauty for all the senses tucked into every minute. The sights of well-tended gardens. The scent of flowers and plants. The taste of fresh ingredients and home-grown spices. The sound of birds singing and friends visiting. The touch of velvety leaves and a perfect breeze. Heavenly!

What about you? Were you inspired by any of these pictures or recipes? Do you like to host outdoor luncheons or dinner parties? Please share in the comments.

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