Ladies Luncheon – Great in the Spring, Summer and early Fall
A delicious luncheon of Honey Chicken Salad, Fresh fruit and Lemon Blueberry Poundcake that can be made ahead.
A few weeks ago, my sister and I hosted a group of friends for a luncheon at my mother’s house. It was an unusually warm fall day so we were able to sit on the porch and enjoy visiting with one another. We started out with some cheese and crackers and Tazo Passion Iced Tea. For the luncheon, we served Honey Chicken Salad, and fruit. Afterwards, we all enjoyed a Lemon Blueberry Poundcake for dessert. I had so many people ask for the recipe, that I decided to post the party to share.
The first thing that you should do is poach the chicken breasts. While they are cooking, preheat your oven for the pound cake and mix up your batter. If you need to toast the pecans, go ahead and place them in the oven, being careful not to burn! (350 degree oven for 5-10 minutes stirring half way through.) I often forget about them, so be sure to set a timer. Add your cake to the oven. Once the chicken is finished cooking, remove and let cool. While the lemon cake is cooking and the chicken is cooling, mix up the dressing for your salad in a large bowl. Cut your chicken into smallish chunks and add to the dressing. add the remaining ingredients and gently fold to combine. Cut up your fruit and add to a bowl. If you want to be a little fancy, you can drizzle tablespoon of Chambord or Gand Marinier on the fruit. Top with a few sprigs of mint if desired.
If you don’t have enough time to make all of these things, there are some lovely boxed lemon cakes at the market. Either bake as directed or add some blueberries to the boxed mix. You can still glaze the cake with the glaze from the following recipe.
Honey Chicken Salad
Ingredients
- 4 cups chopped cooked chicken
- 3 celery ribs diced (about 1 1/2 cups)
- 1 cup sweetened dried cranberries
- 1/2 cup chopped pecans toasted
- 1 1/2 cups mayonnaise
- 1/3 cup honey
- 1/4 teaspoon salt
- 1/4 teaspoon pepper
- Garnish: chopped toasted pecans
Instructions
- Preparation
- 1. Combine first 4 ingredients.
- 2. Whisk together mayonnaise and next 3 ingredients. Add to chicken mixture, stirring gently until combined. Garnish, if desired.
Lemon Blueberry Pound Cake
Ingredients
FOR THE CAKE:
- 1/2 cup milk
- 1 tablespoon grated lemon zest packed (see note)
- 2 tablespoons fresh lemon juice
- 2 cups + 1 teaspoon all-purpose flour spooned into measuring cup and leveled-off with a knife
- 1/4 teaspoon baking soda
- 1/4 teaspoon salt
- 1 cup blueberries if using frozen blueberries, do not defrost
- 1 stick 1/2 cup unsalted butter, softened
- 1-1/4 cups granulated sugar
- 2 large eggs
FOR THE GLAZE:
- 3/4 cup confectioners’ sugar
- 1/4 teaspoon lemon zest packed
- 1-1/2 tablespoons fresh lemon juice
Instructions
- Begin by zesting the lemons into a bowl large enough to hold the milk, lemon zest and lemon juice.
- Add the milk and lemon juice and whisk to incorporate. Let sit for at least 10 minutes while you proceed with the recipe. (By mixing lemon juice and milk you are creating buttermilk.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt.
- In a separate small bowl, toss the blueberries with the remaining teaspoon of flour and set aside. This helps the berries to "float" in the batter instead of sinking to the bottom.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), combine the butter and sugar. If you do not have a stand mixer just use your electric hand mixer.
- Beat on medium speed until light and fluffy, 2 to 3 minutes.
- Beat in the eggs one at a time, beating well after each addition.
- With the mixer on low speed, beat in a third of the flour mixture.
- Next, beat in half of the milk mixture.
- Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture. Scrape down the sides of the bowl and mix briefly to make sure the batter is evenly combined.
- Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean.
- Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter and make the glaze. In a small bowl, combine the confectioners’ sugar, lemon zest, and lemon juice.
- Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey).
- Spoon the glaze over the top of the cake, letting it drip down the sides.
- Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
- Preheat the oven to 350°F and set an oven rack in the middle position. Spray a 9×5-inch metal loaf pan with nonstick cooking spray. Line the bottom of the pan with parchment paper, then spray the pan again.
- In a small bowl, whisk together the milk, lemon zest, and lemon juice. Let sit for at least 10 minutes while you proceed with the recipe. (It will curdle; that’s okay.)
- In a medium bowl, whisk together the 2 cups flour, baking soda, and salt. In a small bowl, toss the blueberries with the remaining teaspoon of flour. Set both aside.
- In the bowl of an electric mixer fitted with the paddle attachment (or beaters), cream the butter and sugar on medium speed until light and fluffy, 2 to 3 minutes. Scrape down the sides of the bowl, then beat in the eggs one at a time, beating well after each addition. Scrape down the sides of the bowl again. With the mixer on low speed, beat in a third of the flour mixture, then half of the milk mixture. Beat in another third of the flour mixture, then the remaining milk mixture, followed by the remaining flour mixture, scraping the bowl as necessary. Add the flour-dusted blueberries to the batter and, using a spatula, fold until evenly combined.
- Transfer the batter into the prepared pan and smooth the top.
- Bake for 50 to 60 minutes, until the cake is golden brown and a tester comes out clean. Let the cake cool in the pan for about 10 minutes, then turn out onto a rack to cool completely.
- When the cake is cool, transfer it to a serving platter.
- Make the glaze: In a small bowl, mix together the confectioners’ sugar, lemon zest, and lemon juice. Add more confectioners’ sugar or lemon juice as necessary to make a thick but pourable glaze (it should be a little thicker than you’d think, about the consistency of molasses or honey). Spoon the glaze over the top of the cake, letting it drip down the sides. Let the glaze set for 10 to 15 minutes before serving. Slice with a serrated knife. The cake will keep on the countertop for up to 3 days; store in a covered container or wrap in plastic wrap.
- Freezer-Friendly Instructions: The cake can be frozen (without the glaze) for up to 3 months. After it is completely cooled, double-wrap it securely with aluminum foil or plastic freezer wrap, or place it in heavy-duty freezer bag. Thaw overnight on the countertop before serving. (Add the glaze after the cake is thawed.)