Posts Tagged ‘wild rice salad’

Shower Power

August 8, 2012

 

Last weekend, we hosted a baby shower for two very special people.

Of course, everything had to be homemade. And of course we had WAY too much food!

It’s hard to approximate how much to prepare for 50 people. Now we know it’s nearly half of the quantity we thought we needed. ( more on this to follow!)

The guests knew they had arrived at the right place, when they saw our chalk art on the sidewalk outside:

The decorations were simple:

We stretched a clothesline on a big, blank wall behind the dining room table. Using mini clothespins, we hung a variety of baby clothes on the line. It was festive and useful, and the parents-to-be took home all of the items for their newborn.

On the coffee table, wooden blocks spelled out the baby’s name, surrounded with vases of daisies.

A good time was had by all, and the new parents got lots of great things for their little boy! ( the pillow was handmade by B!)

Mostly, it was all about the food…tons and tons of food!

There were two serving areas, each with a variety of items. On the dining room table, was a continental breakfast, featuring muffins, coffee cakes, and bagels, as well as fruit, yogurt and homemade granola.

The buffet was set with luncheon salads.

Later, we put out dessert.

A great time was had by all, and the happy couple went home with lots of wonderful things for their baby boy. We can’t wait to meet him in early October!

Here are some of the dishes we served:

Blueberry and Raspberry Muffins and Pumpkin Pecan Mini Muffins

Sour Cream Coffee Cake with Cinnamon Crumble

Lemon Yogurt Loaf Cake

Homemade granola

Luncheon Salads:

Chinese Chicken Salad with Soy Peanut Dressing (recipe here)

Kale Salad with Mint, Edamame and Cranberries in Lemon Herb Vinaigrette ( note to self: don’t do this one for a crowd ever again! recipe here)

Wild Rice Salad with Cranberries, Oranges, Grapes and Pecans.

Just of few of the desserts:

Lemon Shortbread Bars

Marbled Cheesecake Brownies

Pecan Pie Bars

A good time was had by all! We can’t wait to meet you Landon!

Photos: Spencer Jones / Glasshouse Images shot exclusively for indigo jones

Unrecipe of the Week

August 7, 2012

This wild rice salad is a refreshing summer side dish, that can be made in advance and served at room temperature.

It is filled with juicy oranges, dried cranberries, green grapes and toasted pecans and tossed with a tangy raspberry vinaigrette.

Wild Rice Salad with Fruit and Pecans:

Cook 1 cup of wild rice in 4 cups of salted boiling water and simmer until tneder, about  50 minutes.

Cook 1 cup of brown rice in 2 cups of boiling salted water  until  tender, about 45 minutes

Drain, and mix the rice together in a large bowl.

For the dressing, whisk together about 1/4 cup each of olive oil, orange juice and raspberry vinegar. Add 1/2 cup of dried cranberries and allow the

mixture to sit so that the cranberries start to plump a bit. ( this can be made in advance and refrigerated.)

Toss the rice with the vinaigrette. Sprinkle with freshly ground black pepper to taste.

Mix in  2 oranges, peeled with white pith removed and cut into small pieces, 1 cup of green grapes, cut in half, and 3/4 cups of chopped, toasted pecans. Mix in 2 scallions, thinly sliced.

Let the rice mixture to sit at room temperature for at least 30 minutes to allow the flavors to develop and enjoy!

photo: Spencer Jones / Glasshouse Images exclusively for indigo jones

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