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A Luncheon Menu - Pictures

8 years ago

Luncheon was a great success and oh, my that pie! It was one of THE best! I definitely will make again!

I sprinkled the top with parsley and some big grain salt before baking:

It is definitely the flavor of summer and the crust is really good as well. There is a lot of it and I told my friends that it would be okay to leave it but everyone ate it all -- for it is really good!

And the peach melba was PERFECT! Especially since they were fresh from the farmers market peaches.

Featured Answer

annie1992

8 years ago

Martha Scott, I usually experiment with new recipes using my friends as testers too, they never know what is going to be served at my house, LOL. They take it in stride, and if it's not that good, they're good sports.

the pie looks delicious, but the peach melba looks and sounds divine.

Annie

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Comments (12)

Louiseab
8 years ago
Looks fabulous! What is the pie? Looks like something I would like
foodonastump
8 years ago
Your chicken pot pie sounded good on the other threads, and now looks great too. Glad to hear everything turned out so well!
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Thanks again everyone for your input. Based on your suggestions, I changed the salad to baby lettuces (farm fresh!), added assorted rolls and butter from our wonderful bakery, and also picked up teeny tiny gourmet cupcakes (in grown up flavors like salted caramel, lemon, etc.). I also bought nice to go containers at the party store. I still had the fresh fruit platter with mango, berries, melon, the cold tandoori chicken, and the leek and goat cheese crustless quiche. But I also made a pearl cous cous salad, based on suggestions here. I served Panna water and Pellegrino sodas. It went well, and I was very glad for the excellent suggestions I got here. The teachers really noticed and appreciated that it was a lighter, healthier menu, and homemade. Since it was only 12 of them it was something I was able to do pretty much by myself so that's why we could do something a little different.
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Not cole slaw, but a very popular slaw in my groups. You can make Napa Slaw head of time and quickly assemble before serving. Have fun! Napa Coleslaw NOODLE MIX 3 packages original flavor Ramen noodles -- crushed 4 tbls black sesame seeds 8 oz sliced almonds Â½ stick melted butter THE DRESSING 1 c. peanut oil 2 tsp. soy sauce 1 c. sugar 1/2 c. rice vinegar 1/2 tsp. salt 2 flavor packets from the Raman noodles THE ASSEMBLY Napa cabbage (Bok Choy) Â shred entire head for a party 1 bunch green onions Â thinly sliced The Noodle Mix The Dressing FOR NOODLE MIX: Combine to coat with butter and heat in 300F oven for approximately 15-20 minutes, watching that the mixture does not get too brown. Cool. It keeps well in a zip-lock. FOR THE DRESSING: Combine and blend well. I use the stick blender. FOR THE ASSEMBLY: Make all components separately the day before. When ready to serve, combine cabbage, dressing, and noodle mix and toss. OPTION: Grilled chicken can be added to the salad to make a main course.
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sending down...
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Comments (24)
Over the years, I've learned to keep large luncheons like this simple. Simple to fix, simple to serve, simple for people to eat with plate on their lap (I'm assuming you are not doing a seated luncheon for 40, but I might be wrong on this point). My go-to for years has been Cheese Strata - yes the kind of recipe found in the old Junior League cookbooks. The beauty of this is that you can make multiple flat pyrex pans of it days ahead of time, cover and refrigerate. The night before, pour the cream/egg mixture over the cheese/bread and re-cover. Bring it out early the morning of the party to come up to room temp and bake. I have silver stands for Pyrex dishes so they always look nice on the buffet table - you only need one - just replace with a full Pyrex pan of the stuff. In the spring, I like to serve fresh asparagus (which can be served hot or cold) and a seasonal fruit salad with poppyseed dressing. I've never served this when there was a single crumb left. People love this!!!! That's why the recipe has been around for decades! Over the years, I've further simplified this recipe. I tear the bread into small pieces, and pour melted butter of it, as opposed to all that cutting/buttering. I don't even remove the crusts - I use GOOD bread. I omit the scallions as some people can't eat even a bit of onion (I'm one!). You cannot go wrong with a recipe like this.
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User
Original Author
8 years ago
louiseab -- it's called Summer Chicken N Biscuit Pie -- it has chicken , corn and fresh chopped tomatoes and herbs in it. Was very impressed. And I do what they tell you not to do -- I always try out new recipes on my friends -- this one I shall make again!
lindac92
8 years ago
Hope it was as good as it ;looks....because it looks fabulous!
User thanked lindac92
Islay Corbel
8 years ago
Looks fabulous.
User thanked Islay Corbel
l pinkmountain
8 years ago
MS, your food arrangement skills are very impressive! I'm more of the Jackson Pollock of food myself.
User thanked l pinkmountain
User
8 years ago
lovely ! It's the Martha in her ... ; )
User thanked User
coconut_nj
8 years ago
They both look great, but I must admit I'm in love with the dessert bowl!
User thanked coconut_nj
User
Original Author
8 years ago
last modified: 8 years ago
Coconut -- it's Spode Camilla and it's a soup bowl -- one of those shallow rimmed ones. Everyone always says to put food in white -- it shows up more -- me, I think food looks smashing in blue and white!
plllog
8 years ago
It's pretty! The white thing is just style. Massive white crockery with delicate portions was the pinnacle in Europe decades ago. I thought all that white made the food look unappealing, even at a three star restaurant with equisite plating. Someone makes a pronouncement and it becomes codified. I agree that ideally the dishes should set off, rather than clash with the food, whatever color, design or style that might be. Blue and peach are complementary colors, so even in theory they should look good together. :)
lindac92
8 years ago
Lovely picture! They don't call it a blue plate special for nothing!!

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