Sassy Living with Caryn

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Bridal Party Lunch

Friday I have the sincere honor to cater the bridal lunch for Madison Marquadt and her wedding party. I can’t help but be a little bit sentimental. Weddings remind me of my own. I can still remember my nervous anxiety worrying that everything would “go ok” even though I knew it would not. Scared that saying “I do” would truly stand the test of time. Hoping that my fiancee was equally as nervous about this very sacred commitment we were about to make. Luckily, God blessed our union and it has been a wonderful 23 years.

So, today as I prepare the food for Madison, I cook hoping to bless her special day. These recipes are tried and true. Simple yet complex in flavor. Basically, these recipes will stand the test of time. It is my wish that Madison and Nyko have a blessed day and many years of wedded bliss!

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Madison’s Chicken Salad Sandwiches
4 boneless skinless chicken breasts
water
1/2 lemon, lemon sliced
Fresh rosemary, parsley, and tarragon
1 teaspoon peppercorns
1 cup green grapes, sliced
1/2 cup celery, chopped
2 green onions, chopped
1/4 cup dried cranberries
1/4 cup candied pecans, chopped
1/2 cup mayonnaise
1/4 cup sour cream
1 teaspoon fresh tarragon
1 teaspoon honey
salt and pepper
Prepare your chicken by poaching it. To poach chicken: Bring a large saucepan add 3 cups of water. Place the sliced lemons, herbs, salt and peppercorns to the water. Bring to a boil. Add in the chicken breasts and return the water to a boil and continue boiling for 3 minutes. Turn off the heat and place a lid on the chicken. Allow the chicken to sit in the warm water for 13-15 minutes. Remove from the water and allow the chicken to cool.
To prepare the chicken salad: Shred the poached chicken and place in a medium sized bowl. Add in the grapes, celery, green onions, cranberries and pecans, Toss together. In a small bowl, mix together the mayonnaise, sour cream, fresh tarragon, and honey. Add salt and pepper to taste. Pour the dressing over the chicken mixture and toss together. Chill the chicken salad overnight. Serve the chicken salad on croissants or the bread of your choice.
Honey Bun Cake
1 box yellow cake mix
4 eggs
1 cup sour cream
3/4 cup canola oil
1/4 cup honey
1 cup pecans, finely chopped
3/4 cup light brown sugar
1 tablespoon pumpkin pie spice
Glaze:
2 cups powdered sugar
4 tablespoon milk
1 tablespoon vanilla
Preheat oven to 325 degrees. Spray a 9×13 baking dish with nonstick cooking spray. In a large bowl mix together the cake mix, eggs, sour cream, canola oil and honey. Beat together with an electric mixer till smooth. In a small bowl combine the pecans, brown sugar and pumpkin pie spice. Pour 1/2 of the cake mix into the baking pan. spread to cover the bottom and then sprinkle with the brown sugar and pecan mixture. Pour the remaining cake over the top and spread to cover the pecans. Bake for 40 minutes or until the cake is done in the middle. Remove from the oven.
To prepare the glaze: In a small bowl stir together the powdered sugar, milk and vanilla till smooth. Pour the glaze over the slightly cooled cake. Serve!