• Tweet
• Sharebar

• Tweet

I attended my cousin’s bridal shower yesterday… well my cousin-to-be’s bridal shower.

It was a large event held in a banquet hall.  Believe it or not, it’s the first bridal shower I’ve ever attended.  Imagine that!  I didn’t know what to expect.  It was a lovely afternoon.

Inspired by the theme, I came home and let my inner Martha Stewart out and planned a bridal shower luncheon menu for a smaller gathering that caters to someone with my gluten sensitivities.  As the guests at traditional bridal showers are women, I focused on a menu that featured light dishes that are light on the waistline.

Each recipe is gluten-free and is a perfect alternative to a bridal luncheon held in a hall (most do not cater to gluten-free brides).  If you’re planning a larger event, be sure to advise the banquet hall of your sensitivities.  Most are more than willing to work with you to ensure you have a healthy day.

Bridal Shower Luncheon Menu

Brie Stuffed with Peach Preserves

An easy and delicious appetizer to serve while guests arrive and cocktails are served.  Serve with rice crackers.

1 wheel Brie
1 10-ounce jar unsweetened peach puree

Slice the wheel of Brie in half sideways with a large knife and spread a thin layer of peach puree on the bottom half.  Replace the top layer of Brie and present on a large round decorative platter with the slices of French bread or crackers spread out in a circle around the cheese.  Clusters of red or green grapes make a nice decorative touch and compliment the cheese as well.

Wild Rice Salad

This salad is a variation of another salad I make often: the Milestones Salad.  I like adding fresh fruit to my salads and it’s always a hit with my family.  You can save time by making the rice the night before and garnishing with the strawberries and dressing right before serving.  This recipe serves eight so you may need to adjust the quantities as necessary.  This salad is a great choice for those with gluten-allergies or sensitivities.

3 cups water
11/2 cups wild rice
1/3 cup chopped scallions
1 pound strawberries, quartered and then sliced
1/3 cup olive oil
1/3 cup orange juice
1/3 cup raspberry vinegar

In a medium-large saucepan, boil water over a high heat.  Once boiling add wild rice to the water and return to a boil.  Lower heat and simmer for 50 minutes or until water is absorbed.  If you have a rice steamer, this recipe works really well with steamed rice.  Allow rice to cool and add oil, orange juice, vinegar, scallions and strawberries.  Toss and serve.

Green Bean Salad with Vinaigrette Dressing

Wild rice may not be everyone’s cup of tea.  If the shower is held in the summer (which most are!) then consider offering a refreshing green bean salad as an alternative to the traditional lettuce-based salads on most Bridal Shower menus.  This recipe serves eight so you may need to adjust the quantities as necessary.  This salad is a great choice for those with gluten-allergies or sensitivities.

2 pounds green beans, blanched
2 tablespoons Dijon style mustard
2/3 cup olive oil
6 tablespoons balsamic vinegar
2/3 cup chopped dill

To blanch the beans, place in a large saucepan with enough water to cover and boil until cooked but still crisp.  Drain them in a colander and pour cold water over them to stop the cooking process. Drain thoroughly and toss with chopped dill.  Prepare the dressing by blending the olive oil, balsamic vinegar and mustard together.  Toss with green beans and serve.  You may also sprinkle almond slivers or pumpkin seeds on the salad before serving.

Chicken Saltimbocca with Lemon Sauce

My mum used to make this for us regularly, in tiny little bit sized pieces (you could serve it as an appetizer). This recipe calls for using the entire chicken breast so it will serve as an entree. This recipe also serves eight and is gluten-free.

8 large skinless boneless chicken breast halves
16 large fresh sage leaves
16 thin prosciutto slices
1 cup plus 4 teaspoons gluten-free all purpose baking flour
2 tablespoons butter
3 tablespoons olive oil
4 tablespoons dry white wine
1 cup low-salt chicken broth
4 tablespoons olive oil
Splash of dry white wine or, white or red wine vinegar
1 cup warm water
Fresh thyme stems for garnish

Place chicken between 2 sheets of plastic wrap on work surface.  Using mallet, pound chicken to 1/3-inch thickness.  Sprinkle chicken with salt and pepper.  Place 2 sage leaves on each chicken breast half.  Top each chicken breast with 2 prosciutto slices.  Spread 1/2 cup of gluten-free flour on plate.  Dredge chicken in flour by turning chicken in flour to lightly coat both sides.

Melt butter with oil in large nonstick skillet over medium-high heat.  Add chicken, prosciutto side down; cook 4 minutes.  Turn chicken over and cook just until cooked through, about 3 minutes.  Transfer to platter and cover to keep warm; reserve skillet.

Whisk wine with remaining flour in small bowl.  Add broth and lemon juice to same skillet; bring to boil.  Add wine mixture; whisk until sauce thickens slightly, about 30 seconds.  Season to taste with salt and pepper.  Spoon sauce over chicken and serve.

Kitchen Table Talk…

If you try one of my recipes, please let me know what you thought by sharing a comment in the area below.  Or if you like this post, share it with your friends and family through your favorite social media service.

Who Is The Accidental Chef?

Deborah, or iDeborah as she’s affectionately known on Twitter, loves to experiment in the kitchen. Some of her best dishes were created by accident! She started this blog to encourage others to get creative in the kitchen… and to record some of her accidental creations so she can enjoy them again! To learn more about what she does when she’s not in the kitchen, visit iDeborah.com

  

Related Reading:

33 Delicious and Nutritious Vegetarian Main Entree Recipes (The Ultimate Guide to Vegetarian Cooking)

Cooking with the Jersey Girls: Entrees

101 Conversation Starters for Couples

The Peacekeepers. The Warlord. Book 9.

Vegan Entrées For a Healthy Lifestyle (Scrumptious Vegan Delights Volume 1)