Bridal brunch: great new recipes for June weddings - food

Better Nutrition, June, 2003 by Alex Greeley

June is well-known as the month for brides. And weddings always suggest festive mealtimes, when both the happy couple and the celebratory food take center stage.

But even before the big day, friends and family gather for a variety of food-laden festivities such as bridal showers and brunches.

This warm-weather menu honors the bride-to-be, the guests and the hostess with its assorted exotic flavors, and it's perfect for smaller wedding-related gatherings.

pasta salad with shrimp
and vegetables
SERVES 10

This unusual salad makes an elegant
main course for a small
prewedding brunch or luncheon.
And the Green Goddess Dressing
will add a burst of flavor to this
colorful mix.

pasta salad

1 lb. tricolored shaped pasta,
  such as creste di galli or fusilli
3 Tbs. olive oil
2 tsp. minced garlic
2 Tbs. white wine
Salt and freshly ground
  black pepper to taste
1 1/2 to 2 lb. bay shrimp or
  scallops, or a
  combination
1 lb. broccoli crowns,
  trimmed
1 lb. asparagus, trimmed
  and cut into 1-inch-long
  pieces
1 head Bibb or Boston
  lettuce, leaves rinsed
  and separated

1. Bring large pot of water with 1
tablespoon oil to a boil, and
cook pasta until al dente, about
8 minutes.

2. Remove from heat, drain, rinse
and drain again.

3. Heat remaining 2 tablespoons
oil in large skillet over medium
heat, and add garlic, wine, and
salt and pepper.

4. When hot and fragrant, add
shrimp, and saute for about 5
minutes, or until shrimp become
firm and white. Remove from
heat, and set aside.

5. Bring large pot of water to a
boil, and parboil broccoli
crowns for 3 to 4 minutes. Using
tongs, remove from pot, rinse
under cold water and set aside
to cool.

6. Add asparagus to pot, and cook
for 3 to 4 minutes. Using tongs,
remove from pot, rinse under
cold water and set aside to cool.

7. To serve, line salad bowl with lettuce
leaves.

8. Combine pasta, shrimp and vegetables
in another large bowl,
and toss with Green Goddess
Dressing as needed, reserving
any leftover dressing in refrigerator
for another use.

9. Spoon mixture onto lettuce
leaves, and serve.

green goddess dressing

2 cups mayonnaise
8 anchovy fillets
1/2 cup tarragon leaves
1/2 cup chopped parsley
1/2 cup wine vinegar

In blender, combine mayonnaise,
anchovies, tarragon, parsley and
vinegar, and process until mixture
is smooth.

fruit platter with mint and
rose petals
SERVES 10

This unique twist on an old standard
provides a light, refreshing,
healthy dose of color to any festive
occasion.

Vary the fruits and fruit proportions
for this versatile salad to suit
your taste.

2 cantaloupe melons,
  seeded
1 lb. seedless green grapes
1 qt. strawberries, hulled
2 cups blueberries
6 kiwis, peeled and diced
3 Tbs. lime juice, or
  to taste
1/4 cup rose water, or
  to taste
1/4 cup sugar, or to taste
1/2 cup julienned mint
  leaves for garnish
Unsprayed rose petals
  for garnish

1. Using melon baller, scoop cantaloupe
into balls, and place in
large mixing bowl.

2. Add grapes, strawberries, blueberries
and kiwis, and toss together.
Dress with lime juice and rose
water as desired.

3. Sprinkle fruit with sugar, stirring
to combine.

4. Garnish with mint leaves and
rose petals, and serve.

ginger-peach muffins
SERVES 10

The hint of ginger enlivens these
lush warm-weather muffins, which
are especially suited for wedding-morning
brunches or quick prewedding
snacks.

Serve the muffins warm with
peach jam.

1 cup all-purpose flour
3/4 cup cake flour
2 tsp. baking
  powder
1 tsp. baking soda
1/2 tsp. salt
1 cup granulated sugar
2 eggs
3/4 cup buttermilk
1/2 cup melted butter
1 peach, diced
1 1/2 Tbs. grated fresh
  ginger
1 tsp. vanilla
  extract

1. Preheat oven to 400F. Spray 2-inch
round muffin tins with
nonstick cooking spray.

2. Sift flours together into large
mixing bowl.

3. Add baking powder, baking
soda, salt and sugar, and stir to
combine.

4. In separate bowl, beat eggs and
buttermilk together.

5. Add butter, peach, ginger and
vanilla extract, stirring well to
combine.

6. Pour into dry mixture, and stir
together quickly, taking care
not to overbeat.

7. Spoon batter into muffin tins,
filling each cup two-thirds full.

8. Bake muffins 8 to 10 minutes, or
until tops are golden brown.

9. Remove from oven, cool in tins 5
minutes. Remove from tins, and
allow muffins to finish cooling
on cake rack.

orange-almond bars
SERVES 10

An adaptation of the always popular
lemon bars, this light and luscious
almond-scented confection
pairs orange zest and orange juice
with sliced almonds and almond
paste to form an elegant fruit-filled
treat.

Serve these delicious delicacies
with a scoop of orange sorbet to
add a cool, refreshing twist to all
of your warm-weather wedding
gatherings.

crust

3/4 cup unsalted butter,
  softened
1 cup cake flour
1/2 cup all-purpose flour
4 oz. almond paste
1/2 cup confectioners' sugar

filling

4 large eggs
2 cups granulated sugar
3/4 cup all-purpose flour
1 tsp. baking powder
1/4 cup orange zest
1/2 cup fresh orange juice
1 tsp. orange extract
1 tsp. vanilla extract
1/2 cup thinly sliced
  almonds

Confectioners' sugar for
sprinkling

1. Preheat oven to 350F.

2. Spray 9x13-inch baking pan
with nonstick cooking spray.

3. To make Crust: Combine butter,
flours and almond paste,
and beat until well combined.

4. Add confectioner's sugar, and
beat until well combined. Press
into baking pan, making sure
bottom is covered evenly.

5. Bake crust for 15 minutes, or
until just golden.

6. Meanwhile, to make Filling:
Using whisk attachment on
electric mixer, beat eggs and
sugar together until thick.

7. Stir in flour, baking powder,
orange zest, orange juice and
extracts, and beat until mixture
is smooth.

8. Pour mixture onto hot crust,
sprinkle almonds over top and
continue baking until firm,
about 20 minutes more.

9. Remove bars from from oven,
and dust tops with confectioners'
sugar while still hot. When cool,
slice and serve with orange sorbet,
if desired.