Spring Bridge Luncheon

While lying around the pool in Bali and being utterly lazy for a week, I decided once we return home our diet has to change to a healthier one with a lot less sugar (=less belly fat – at least that’s what research promises!).

I realized that I am hosting a bridge luncheon that very next week and decided to put my plan into action. I knew my fitness conscious bridge buddies would appreciate it as well.

However, while deciding what cake to bake, I came across my mom’s Rhubarb Torte recipe. Although it didn’t fit the ‘less sugar’ category, rhubarb is in season and not a fruit/veg you can get year round and I had a sudden craving.

So the menu came together like this:

Insalata Caprese

Asparagus Salad

Chicken & Arugula Salad

Fresh Strawberries

Rosenblüten Secco

Van Houten chocolate covered almonds (from Singapore)

Rhubarb Torte (Omi's Recipe)

Whipped Cream

Wurzelbrot

homemade Bärlauch Pesto

Salted butter

I’m always amazed at how quickly the Insalata Caprese is eaten. I had some ‘issues’ with the dressing for the Chicken & Arugula Salad, but after some searching, found an excellent substitute on the internet. 

The blog I found the recipe on is called “Orangette” http://orangette.blogspot.com. I was so impressed by Molly Wizeberg’s blog, that I immediately ordered her book “A Homemade Life” http://www.amazon.com/Homemade-Life-Stories-Recipes-Kitchen/dp/1416551050

and have loved every word of it so far.

The asparagus salad’s dressing also gave me some trouble. I reduced the balsamic vinegar too long and it became almost solid. On the second try, I boiled it for only a minute or two. It turned out delicious and I could have eaten the dressing with a spoon.

Asparagus Salad

Epicurious

2 lbs                 asparagus, cut on diagonal into 1 – 2 in pieces

1 small             red bell pepper, chopped

1/3 cup            pecans, toasted and chopped

1/3 cup           balsamic vinegar (boil 3 min until reduced by half)

3 Tbs.              olive oil

1 Tbs.              Dijon mustard

1 tsp.               dried majoram

1 tsp.               minced garlic

Whisk together ingredients for dressing.

Cook asparagus for 4 minutes and rinse with cold water. Mix with dressing.

Sprinkle with pecans and small red bell pepper.

Chicken and Arugula Salad

Ingredients:

·         Chicken breast, cooked and cubed

·         Arugula

·         Grape tomatoes, halved

·         Black kalamata olives, pitted

·         Pine nuts, toasted

·         Parmesan cheese, shaved

Dressing:

1 Tbs               Dijon mustard, preferable Grey Poupon

3 Tbs               good-quality red wine vinegar
½ tsp              fine sea salt
5 Tbs               good-quality olive oil

Combine mustard, vinegar, and salt in a small bowl, and whisk to combine. Add the oil one or two tablespoons at a time, whisking continuously to emulsify. Taste to correct vinegar-oil balance, if necessary

OMI’S RHUBARB TORTE

1 cup               flour

5 Tbs.              powdered sugar

½ cup             butter

½ tsp              salt

Mix flour, sugar and salt together and cut in butter as you would for pie crust. Pat gently into an 8 by 8-inch greased baking pan. Bake 15 minutes at 350 degrees.

Prepare the following filling:

2                        eggs, beaten

1 ½ cups          granulated sugar

⅓ cup                flour

¾ tsp.               baking powder

                            dash of salt

2 cups               diced rhubarb

¾ cup               chopped nuts

Add the sugar, flour, baking powder and salt into the beaten eggs and mix well. Stir in rhubarb and chopped nuts.

Pour over slightly cooled crust; return to oven and bake an additional 40 to 45 minutes. Serve with a dab of whipped cream or ice cream. Serves 8 or 9.