My 2nd Annual Quilt Show in the Garden was full of beautiful quilts. I also whipped up some delicious garden inspired food. My last post showcased the quilts and now it’s time to share the recipes.
Strawberry Carmelized Pecan Salad
- Mixed Greens
- Red Onions (thinly sliced)
- Sliced Strawberries
- Mandarin Oranges (1 can drained)
- Feta Cheese Crumbles (3 to 4 oz)
- Caramelized Pecans (recipe below)
- Salad Dressing (recipe below)
To prepare dressing: 1/3 cup raspberry wine vinegar, 2/3 cup olive oil, 2 cloves minced garlic, 1/2 tsp salt. Combine ingredients, whisk together and chill for at least 1 hour.
Caramelized Pecans: 2 TBS sugar, 1 cup pecan halves; Brown pecans in saute pan with sugar, stirring constantly until sugar melts and caramelize around them.
Chicken Salad Puffs
I found this chicken salad recipe, Chicken Salad Supreme, in the Daily Herald Food Section. I made mini cream puffs and stuffed them with the chunky chicken salad.
- 1 Cup Water
- 1/2 Cup Butter
- 1 Cup Flour
- 4 Eggs
Heat oven to 400 degrees. Heat water and butter to a rolling boil in a 3 quart saucepan. Stir in flour. Stir vigorously over low heat until mixture forms a ball, about one minute. Beat in eggs, all at once, continue beating until smooth and glossy. Drop dough by slightly rounded teaspoonfuls onto ungreased baking sheet. Bake until puffed, golden brown and dry, about 25 minutes. Cool on wire rack. Fill with cream or salad mixture.
Shrimp and Tuna Tea Sandwiches
I served Shrimp Spread and Tuna Walnut Spread on cocktail rye bread.
- 1 Small Can Deveined Shrimp, Drained
- 1 8-oz Cream Cheese Softened
- 2 TBS Onion; Chopped Fine
- 1 TBS Mayonnaise
- 1 Hard Boiled Egg, Chopped
- 1 TBS Lemon Juice
Mash together with fork.
Tuna Walnut Spread
- 1 6-oz Can Tuna
- 1 3-oz Cream Cheese
- Lemon Juice
- Chopped Onion
- Chopped Walnuts
- Pickle Relish
There are no measurements, just mix to taste.
- 2 Bottles of Red Wine (750 ml each, not Merlot)
- 1/2 cup Triple Sec
- 1/4 cup Tequila
- 1/4 cup Sweet Vermouth
- 1/4 cup Fresh Lime Juice
- Sliced Lemons, Limes and Oranges, Sugar to taste
- 2 cups Sprite or 7-Up
Mix wine, triple sec, sweet vermouth and lime juice in container of choice. Add sliced fruit and refrigerate for a few hours, just so your alcohol picks up the fruit flavors. You can also add slices of apples and grapes. After mixture is thoroughly chilled Serve over ice and add sugar and Sprite/Seven-Up to taste.
Finally, a few more pictures . . .