Cooking for a Crowd

Spring Luncheon

Serve it in a croissant. Place a scoop of salad into a split croissant, add a lettuce leaf.
Place a rounded scoop of salad on a lettuce leaf, and add a cluster of grapes and a strawberry or two.
Simply place the salad in a lovely bowl.
Cut a cantaloupe in half and clean out the seeds. Rinse. Place a rounded scoop of salad into the center. When cutting the cantaloupe, make a jagged cut all the way around, keeping it in the middle so you have two “bowls” for your salad. You can serve the cantaloupe without peeling the fruit, but it is more attractive to peel it so you can see the great color. It makes it easier to eat as well.
One other possibility is to use flavored taco wraps. Choose a wrap that blends with your color scheme, and a flavor that will blend. Place the salad on the wrap and roll it up tightly, cover and chill. To serve, cut the filled wrap at a diagonal in the center. Two halves that are stacked make them easier to eat and more interesting to serve.
For each of these methods, add a cluster of grapes, and/or a couple of strawberries on the side for color.

If you’d like a little more on the menu, add your favorite potato or pasta salad. End with a great dessert, such as Strawberry Chocolate Tart. If strawberries aren’t available, use a fruit that is in season, or frozen fruit. Keep frozen until ready to serve since, as the fruit thaws, the juices will thaw.

Chicken Salad

8 Servings

4 cups diced cooked chicken
1 cup purple onion, chopped
2 cups celery, diced
1 cup sweet pickle relish
1 cup water chestnuts, sliced
Tarragon to taste
½ - 1 cup mayonnaise

50 Servings

24 cups diced cooked chicken
6 cups purple onion, chopped
12 cups celery, diced
6 cups sweet pickle relish
6 1/2 cups water chestnuts, sliced
Tarragon to taste
4-6 cups mayonnaise

Preparation

Mix together all ingredients. Use enough mayonnaise to bind together, and seasonings to your taste. May be made ahead, covered and refrigerated for up to two days.

Strawberry Chocolate Tart

8 Servings

Prebaked 9”shortbread tart crust (see recipe below)
Chocolate filling (see recipe below)
1 ½ pints strawberries, washed and stemmed
½ cup red currant glaze
Sprig of fresh mint for garnish

50 Servings (6 tarts)

Prebaked 9”shortbread tart crust (see recipe below)
Chocolate filling (see recipe below)
9 ½ pints strawberries, washed and stemmed
3 cups red currant glaze
Sprig of fresh mint for garnish

Shortbread Tart Crust

2 ½ cups flour
½ cup sugar
½ lb. butter, softened
1 large egg
1 teaspoon vanilla
1 teaspoon almond extract

Chocolate Filling

1 cup semisweet chocolate chips
2 tablespoons sweet butter, melted
3 ¼ cup powdered sugar, sifted
2 tablespoons water

Preparation

Shortbread Tart Crust: Mix together dry ingredients, add butter, egg, and flavorings. Knead and blend together, shape into a ball, and chill. Roll out dough between 2 sheets of cooking parchment or waxed paper, making a large round to fit your tart pan. Trim edges to top of pan and press into place. Chill. Preheat oven to 425 degrees; bake for 8 minutes. Prick the bottom of the dough with a fork in several places. Return to oven for 8 minutes or until lightly browned. Cool.

Tip: If you made too much pastry, roll it out and bake as shortbread cookies.

Chocolate Filling: Place butter in small pan placed over simmering water. When the butter is heated, add the chocolate to the pan and whisk quickly until smooth. Add 3¼ cups confectioner’s sugar and sugar, continuing to whisk until smooth. While the mixture is still warm, pour it into the tart shell. Filling should be about 1/8 inch thick. Place berries, tips up, over the warm chocolate filling in a circular pattern, working from the outside, in until the surface is covered. Warm the glaze until thin enough to brush easily, then coat berries evenly. Refrigerate tart for 2 hours; remove from refrigerator 45 minutes before serving. Garnish with a mint sprig.