Your summer calendar may be marked with the date of a special upcoming wedding. Now is the time to start thinking about hosting the bridal shower, and your lakeside setting may be just the right spot to have it! What a wonderful excuse to decorate your yard.

My inspiration was based on every young girl's tea party. Those tea parties were all about Parasols, purses, and high heels. Every bride shared in these dress up fantasies. I wanted to bring this dream to life for the bride; to go back to the days of everything girly, fun, and frilly.

I chose a location in my yard that would create an outdoor dining room. The four large trees surrounding the table seemed the ideal frame for this. To further the appearance of an outdoor room I added a few tables from the inside; the ice cream parlor table and chairs were perfect. Once you've found a spot for your table you can begin to pull out all of your finery. This is the perfect occasion to use your satin, lace, china, and anything else that sparkles. You will want your bride and her special guests to feel pampered and indulged.

An antique umbrella seemed just the thing to build my theme around. To update it and make it more fun, I had the old fabric removed and replaced it with beautiful willowy ribbons. Small flowers were attached to add a finishing touch and the entire umbrella was set into a large floral arrangement as a centerpiece.

My linens and dinnerware were all mixed to add depth to the table, but all were of high quality and loaded with details to let the bride know she was special. To build on the idea of celebrating the bride, I draped her chair with a lace tablecloth and a purse full of flowers. The special theme was carried even further by setting each place with a ceramic high-heeled shoe and a small floral arrangement. Each was topped with a place card indicating where guests were to be seated and doubled in purpose as a small remembrance for each guest to bring home with them.

For the menu, I tried to keep things simple and elegant. As guests arrive, I suggest greeting them with a flute of champagne to celebrate. Wrapped asparagus works well as an accompaniment. I set a sidebar as our buffet table. I chose my serving dishes to coordinate with our theme, and to also add varying heights to the table. For example, a new bird bath was a fun surprise from which to serve the salad. Family wedding photography, candles and vases can all add a special touch to the buffet table. The chicken bacon wraps I chose were not only delicious, but were beautiful on the table as well. A salad and some crusty bread were all that we needed to round out the menu.

Serving dessert from a side location allows your guests to get up and move around a bit. I couldn't resist the charm of the tiered dessert tray with its matching dessert plates and coffee cups. They adorned our dessert table wonderfully.

Hosting a wedding shower can be nostalgic and sentimental. Why not embrace the event and the bride? Let her know she is special by hosting her day in a manner fit for a queen. (At least the queen we all dreamed we would be some day.)

Springtime Salad

Salad:

• 1 head romaine lettuce, washed and torn
• 1 medium red onion, cut into rings
• 1 can mandarin oranges, drained
• 1 pt. fresh strawberries, sliced
• *1/4 c. candied pecans

*Candied pecans:

• 1 tsp. Karo syrup
• 1 T. butter
• 2 T. brown sugar
• 1/4 c. candied pecans

Heat until melted, stir in nuts and let cool.

Dressing:

• 1/4 tsp. salt
• 4 drops Tabasco sauce
• Dash of pepper
• 2 T. vinegar
• 3 T. sugar
• 1/4 c. salad oil

Combine dressing ingredients in a container and shake well. Mix dressing with salad just before serving.

Asparagus Appetizer Wraps

• 6 slices white bread
• 1/2 c. cream cheese
• 1/2 c. blue cheese
• *6 blanched asparagus spears

(*To blanch the asparagus spears simply submerge them in boiling water for three minutes. Remove and immediately place in ice cold water until vegetable is cool through to the center. Pat dry before using in recipe.)

Cut crust off of bread. Mix cheeses together and spread mixture on bread.

Place one asparagus spear on each slice of bread and roll up bread around asparagus. Brush with butter. Bake at 375 degrees for 6 minutes or until golden. Cut into bite-sized pieces and serve.

Gift-Wrapped Chicken with Sesame-Ginger Sauce

• 2-8 oz. pkgs. crescent rolls
• (keep cold until ready to make)
• 2 c. cooked chicken breast, sliced and lightly tossed with sesame-ginger sauce
• 16 broccoli spears, blanched and patted dry
• 16 slices of bacon, cooked
• 8 slices of cheddar cheese
• 1 bottle Litehouse brand Sesame-Ginger Dressing and Sauce (any sesame-ginger sauce will work.)
  

On a cookie sheet, (works best if it is not an air-bake pan) lay flat 2 crescent roll triangles facing away from each other the long way. (Do not ovrlap the crescents, have seams touching and press together with fingers to seal.) Next, lay 2 broccoli spears in the center of the dough, then top with 1/8 of the cooked chicken, 2 strips bacon, and 1 slice of cheddar cheese. Pick up each end of dough, twist on top and lay ends to look like a ribbon. (See picture.) Repeat with remaining ingredients. Bake at 425 degrees for 15 min. or until golden brown. Transfer to serving tray or individual plates. Drizzle 2 T. of sauce on each sandwich wrap. Serve immediately.

Makes eight sandwiches.

Rhubarb Torte

• 2 sticks butter
• 2 c. flour
• 2 T. sugar
• 1/2 tsp. salt
• 6 egg yolks, beaten
• 1 c. cream or hal & half
• 2 c. sugar
• 4 T. flour
• 5 cups rhubarb cut up, fresh or frozen
• 10 egg whites
• 12 T. sugar
• 1 tsp. vanilla
• 1/2 tsp. salt

Crust:
Mix together butter, 2 c. flour, 2 T. sugar. Pat into 9x13 pan.

Bake at 350 degrees for 15 minutes.

Custard:
Mix together 1/2 tsp. salt, egg yolks beaten together with cream, 2 c. sugar, 4 T. flour, and rhubarb. Pour over baked crust. Bake at 375 degrees for 45-60 minutes.

Topping:
Beat egg whites until stiff peaks appear. Add 12 T. sugar (1 T. at a time), vanilla, and 1/2 tsp. salt. Spread over custard and bake at 375 degrees until golden brown, about 10 minutes.

*If using a 10" round form pan (as shown), bake crust 16-18 minutes. Use 3/4 c. less of custard mixture, and use only 4 c. rhubarb.

Our thanks to:

Dilly Lilly
4611 Excelsior Blvd.
St. Louis Park
952.920.7500

Katherine Ltd.
952.949.3190

Linen Effects
6900 Oxford St.
St. Louis Park
952.848.1055

By Teri Bennett