This past weekend I hosted a bridal shower for my friend that has a son getting married at the end of June. I had this vision of an intimidate ladies luncheon, no games, good eats, tasty drinks and a themed party (because if you know me, I loved themed parties, gifts, etc.) I decided on a "garden glam" sort of idea - the dining room table was set with my good crystal, silverware and fancy dishes. On the table (see picture under recipe) at each place setting I had a small galvanized bucket with a name "marker", a set of garden gloves and some seeds that I re-covered with a saying. I had also found at Michaels some small metal gardening tools that I used as napkins rings. The other items I found at the dollar store. Easy!
On my kitchen table, I set out drinks (including this tea) and decorated small milk bottles with some cute butterflies and flowers that again I found at the dollar store (they were 4 for a $1). I used galvanized serving trays and I have a three tiered one that I first used for some appetizers then later put out my mini desserts on. While I had hoped to take more pictures, the day got away from me so I only have a few to share.
I had a great time planning the menu. We started out with Peach Bellinis, this tea, a display of marinated olives, caprese skewers and small glasses that held veggies and dip. Our first course was Carrot Ginger Soup, then we moved onto a Chopped Spinach Salad with a honey vinaigrette dressing. The main dish was a Ham and Leek Quiche with fresh fruit. I had a trio of desserts - Lemon Supreme Cups, Peanut Butter & Chocolate Cups and Angel Food Cake with Fresh Strawberries.
Everyone had a good time and the bride got some wonderful gifts! And I don't think anyone went away hungry...hehe!
Raspberry Mango Iced Tea
Prep Time: 10 minutes
Yield 12 servings
- 12 cups of water
- 10 English breakfast tea bags
- 4 cups of mango nectar or juice (I found mine at Trader Joes)
- 3 tablespoons honey
- 2 mangos diced
- 1 cup raspberries
- In a large pot bring the water to boil then add the teas bags and steep for 5 minutes; let cool for 10 minutes then add in the mango nectar or juice.
- Add the honey and stir well
- Add the chopped mango and place in the refrigerator at least an hour
- To serve, pour in a glass with lots of ice and add the raspberries
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