Southern hospitality - menu and recipes for bridal showers - includes glossary

Vegetarian Times, June, 1995 by Lillian Kayte

I HAVE ALWAYS been curious about regional customs surrounding weddings. In the small, rural Midwest town where I grew up, a bridal shower is usually hosted by an aunt or a cousin in the living room; there is no "lunch," per se, but rather cake, mints, coffee and punch. But as I attended bridal parties in other parts of the country, I found that meals were actually served; some rivaled most weddings I'd attended.

The South has its own traditions as well, and some hearken to a--shall we say--more dainty time, when attendees wore white gloves, matching shoes and hats, and sipped juleps and ate cheese straws (you weren't properly hitched if you didn't serve cheese straws at your bridal lunch).

Cookbook author Lillian Kayte has captured the flavors of the traditional Southern bridal luncheon in the following menu, so that your special day can reflect those of Southern belles and beaux everywhere. And yes, she does include cheese straws.

Mango Champagne

Almost any fresh fruit will do, but mangos are particularly luscious. If you use peaches instead of mangos, it becomes a Peach Sunrise.

2 or 3 mangos, pureed Nonalcoholic or regular champagne

30 MINUTES OR LESS Strain mango puree. Place 1/4 cup puree in each champagne glass; fill with champagne. Makes about 6 servings.

PER SERVING 139 CAL.. 0.6G PROT.; 0.1G FAT; 15G CARB.; 0 CHOL,; 11MG SOD.; 2G FIBER. VEGAN

Mock Champagne

This "champagne" will hold its fizz for up to eight hours if properly stored.

4 6-oz. cans frozen white grape juice

concentrate, thawed 2 32-oz. bottles chilled seltzer or

club soda

30 MINUTES OR LESS In a large bowl, combine concentrate, and seltzer or club soda. Chill and serve immediately. To retain carbonation, store in tightly capped bottles, such as plastic soda bottles. Makes 118-oz. cups.

PER SERVING- 140 CAL.; 0.4G PROT.; 0 FAT; 34G CARB.; CHOL.; 10MG SOD.; 0.1G FIBER. VEGAN

Lady Julep

These are as refreshing as they are elegant. Serve in a pretty goblet.

1 bunch fresh mint 3 Tbs. powdered sugar 3 cups triple-strength, cold, freshly

brewed tea Shaved ice

30 MINUTES OR LESS Reserve a mint sprig for garnish; crush remaining mint with sugar in a medium mixing bowl. Add tea; stir to blend. Pack goblets with shaved ice and then pour in strained tea mixture. Garnish with reserved mint sprigs. Serve immediately. Makes 6 to 8 servings.

PER SERVING: 16 CAL.; 0 PROT.; 0 FAT; 4G CARB.; 0 CHOL.; 3MG SOD.; 0 FIBER. VEGAN

Fruited `Chicken' Salad with Pecans

The chicken flavor and texture comes from textured vegetable protein steeped in vegetarian, "chicken"-flavored broth. 2 cups `chicken'-flavored broth (see

glossary) 2 cups textured vegetable protein

(TVP) chunks (see glossary) 1/2 cup low-fat regular or vegan

mayonnaise 1/2 cup low-fat sour cream

Juice of 1/2 lemon 1 tsp. brown rice syrup or barley

malt (see glossary) Salt and white pepper to taste 1/2 cup dried cherries or cranberries 1/2 cup diced dried apricots 1 1/2 cups halved seedless red or

green grapes 2 medium stalks celery, finely diced 1 small red onion, finely diced 1/2 cup coarsely chopped pecans Boston lettuce leaves Fresh parsley for garnish (optional)

30 MINUTES OR LESS Heat broth to boiling; combine in a microwave-safe dish with TVP. Cover and let stand 10 minutes. Place in microwave and cook on medium power 10 minutes. Alternatively, place rehydrated TVP in a saucepan; add 2 more cups broth, cover and simmer 20 minutes; drain. Cool to room temperature. Set aside.

In a small bowl, combine mayonnaise, sour cream, lemon juice, syrup, salt and pepper; blend well and set aside.

In a large bowl, combine cherries or cranberries, apricots, grapes, celery and onion. Add `chicken,' mayonnaise mixture and pecans; toss well.

Arrange lettuce leaves on a large platter for a buffet service, or on individual plates for a sit-down meal. Divide salad among plates; garnish with parsley if desired. Serves 6.

PER SERVING: 292 CAL.; 16G PROT.; 13G FAT; 28G CARB.; 8MG CHOL.; 119MG SOD.; 5G FIBER. OVO-LACTO

Jambalaya Rice with Fresh Asparagus

This side dish can be started the day before.

1 1/2 cups raw long-grain rice 1/2 lb. fresh thin stalks of asparagus,

trimmed 4 green onions, cut into 1 -inch pieces 1/2 bunch parsley, large stems

removed 3 Tbs. plus 2 tsp. canola oil, divided 1 lb. white mushrooms, quartered 2 large inner stalks of celery, finely

diced 4-oz. jar pimientos, drained and

diced 3 Tbs. lemon juice 1 to 2 tsp. Dijon mustard Pinch cayenne pepper, or to taste Salt and pepper to taste

Bring a large pot of lightly salted water to a boil; add rice. Cook according to package directions. Drain, transfer to bowl, cover and chill at least 4 hours.

Cut tips plus about 1/2 inches off asparagus; set aside. Cut remaining stalks on the diagonal into 1-inch lengths. Cook sliced stalks in boiling, lightly salted water 2 minutes; add tips and cook 1 minute longer. Drain; plunge asparagus into cold water to stop cooking process. Drain again, cover and refrigerate.

In a food processor, finely chop green onions and parsley; set aside. Heat a non-stick skillet until very hot; add 2 teaspoons oil and mushrooms. Saute over high heat, stirring constantly, until light brown around edges, about 4 minutes. Transfer to a large bowl. Cool, cover loosely and set aside.