First, the tables. Sherry says to make them beautifully endearing so guests are drawn into a friendly, relaxed ambiance. Using un-matched napkins adds whimsy and a don"t-take-it-so-seriously feel. She then uses a central color (in this case, pink plates) to provide continuity and anchor the tablescape.
Since her theme for this table is spring, she plays with viney wreaths, eliciting thoughts of nature. Then she uses blue bowls to replicate the color of robin eggs and fills them with her fresh, lemony chicken salad. Tiny blue birds peek through vintage vases filled with Central Market flowers paired with pansies from the yard. The aura here is a cozy, yet lovely celebration.
And the food? Sherry's version of chicken salad is over-the-top delicious, and her buttery Mini Yeast Rolls are surprisingly simple. To brighten up the table, she serves Central Market's fresh Strawberry Lemonade in clear stemmed glasses. Rhubarb and Strawberry Compote over Ice Cream tops off the meal with a beautiful and delicious ending.
Whether celebrating a special occasion or a fete to simply salute a lovely spring day, this delightful, pretty party is just the ticket.
Chicken Artichoke Salad
Yield: 6-8 servings
"Always add a wink of glam," says Sherry Ratliff, whose inspiration comes from her grandmother. "My grandmother was a delightful cook. Her dishes were always filling and satisfying - but she always put a lot of thought into making them pretty. And her tables? Oh, they were fun and special. She used flowers from her yard, interesting vases, and funky personal things from around her house."
2 packages Near East brand garlic and herb flavored rice mix
4 chicken breast halves, cooked and chopped
1, 15-ounce can artichoke hearts, cut into fourths
3 cups seedless grapes, halved
1 cup chopped celery
1 cup sliced almonds, toasted
1/2 bunch scallions, sliced
1/2 cup chopped red bell pepper
1/2 cup mayonnaise
1/2 cup sour cream
1/2 cup fresh lemon juice
Salt and pepper to taste
1/2 cup crumbled feta cheese
- Prepare rice mix according to package directions but cook only 15 minutes. Set aside.
- In a large bowl, toss together chicken, artichoke hearts, grapes, celery, almonds, scallions and bell pepper.
- In a small bowl, stir together mayonnaise, sour cream, lemon juice, salt and pepper. Pour over chicken mixture and toss gently. Add feta cheese and toss lightly to combine.
Mini Yeast Rolls
Yield: 20 rolls
"Try to incorporate one really simple recipe in your menu - it will help keep things easy and fun," advises Sherry.
2 loaves frozen bread dough, defrosted
1/2 stick butter, melted
- Preheat oven to 375 degrees. Spray mini muffin tins with non-stick coating.
- Divide each bread dough loaf into 10 even pieces. Form each piece into a smooth ball and place in muffin tins. (If possible, use every other muffin cup so the bread has room to rise.) Bake 10 minutes or until golden brown. Remove from oven and brush tops with butter.
Rhubarb and Strawberry
Compote over Ice Cream
Yield: 6 servings
"Rhubarb brings sweet memories to so many people because most of our grandmothers cooked with it - usually in pies. My grandmother always made this bright red sauce - I could eat a bowlful!" says Sherry.
1/2 cup water
1 cup sugar
2 tablespoons corn starch whisked together with 1/4 cup water
2 cups sliced fresh rhubarb or 1, 16-ounce package frozen rhubarb
1 tablespoon fresh lemon juice
1 quart fresh strawberries, sliced
red food coloring
1/2 gallon vanilla ice cream
- In a medium saucepan, combine water and sugar and cook over medium heat until mixture comes to a simmer. Whisk in cornstarch and water and continue to whisk until a slightly thickened sauce forms. Add rhubarb and simmer gently five minutes or until rhubarb is tender.
- Remove from heat; stir in lemon juice and strawberries. Add food coloring until sauce is a beautiful, bright red. Serve warm or chilled over ice cream.
