I’ve been having some incredibly fun adventures lately! When the Honorable Edie Rodgers invited me to travel with her to Columbia on April 14th, I jumped at the opportunity to visit our state capital. We had brunch at the Palmetto Room, rendezvoused with Representative Shannon Erickson in her offices, spent some time observing proceedings in both the House and the Senate chambers, and ended our field trip with Tea at the Governor’s Mansion. Governor Henry McMaster and First Lady Peggy McMaster were charming and gracious. The gardens at the Mansion were gorgeous. The weather was perfect. And the food was delicious! Close to 200 guests were served on navy blue and gold banded china bread and butter plates emblazoned with our state seal. The table in the dining room was graced with lush floral centerpieces and loaded with sweet and savory treats. Lemonade was provided in an adjacent room. This week, I’m sharing my recipes for a few of the menu offerings that were served. If you haven’t had an opportunity to visit the Governor’s Mansion, you can book a free guided tour through this link: https://www.scgovernorsmansion.org/bookAtour/. It’s so much fun to be a history nerd! You won’t be disappointed.
Menu:
Garden Crudites with Ranch Dressing
Raspberry & Brie Phyllo Rolls
Curried Chicken Salad Tarts
Cucumber Tea Sandwiches
Pimento Cheese and Bacon Jam Tarts
Assorted Mini Desserts
Lemonade
Curried Caribbean Chicken Salad
Canned pineapple tends to add a lot of extra moisture to this sweet and savory chicken salad. Be sure to drain it very well. To serve at teatime, spoon chicken salad into phyllo or pastry cups.
6 cups cooked diced chicken breasts
1 cup chopped celery
2 green onions, chopped
1 cup mayonnaise
1 teaspoon curry powder
1 tablespoon soy sauce
2 cups seedless red grapes, halved
1 (20-ounce) can pineapple chunks, drained
Salt and pepper, to taste
1 cup toasted sliced almonds
Dash curry, to garnish
Place chicken in a large mixing bowl. Add celery, green onions, mayonnaise, curry powder and soy sauce; mix well to combine. Gently fold in grape halves and pineapple chunks. Season with salt and pepper. Cover and refrigerate for at least 8 hours for flavors to combine. Before serving, stir in toasted almonds. Garnish with a dash of curry powder, if desired. Serves 10.
Seven Layer Magic Cookie Bars
Always a favorite at afternoon tea – especially if you’re a coconut lover!
1½ cups graham cracker crumbs
½ cup melted butter
1 (14-ounce) can sweetened condensed milk
1 cup butterscotch flavored chips
1 cup semi-sweet chocolate chips
1-1/3 cups flaked coconut
1 cup chopped nuts
Preheat oven to 350 degrees. Spray a 9×13-inch baking pan with nonstick cooking spray. Combine graham cracker crumbs with melted butter; mix well. Press crumb mixture firmly into bottom of prepared pan. Pour sweetened condensed milk evenly over crumb mixture. Layer evenly with remaining ingredients; press down firmly with fork. Bake for 25 to 30 minutes or until lightly browned. Loosen from sides of pan while still warm, cool on wire rack. Cut into diamonds or bars. Makes 30.
Old-Fashioned Lemonade
Lemons, sugar, water — the drink to make when life gives you lemons!
6 lemons
1 cup sugar
2 cups boiling water
4 cups cold water
Crushed ice
Lemon slices, to garnish
Firmly roll the lemons between your hand and the countertop to release the juice in the lemons. Slice the lemons in half and squeeze to make 1 cup of juice. Dissolve sugar in 2 cups boiling water. In a large pitcher, combine lemon juice, sugar-water, and cold water; stir. Adjust water to taste. Chill and serve over ice. Garnish with lemon slices. Serves 6.
The writer owns Catering by Debbi Covington and is the author of three cookbooks, Celebrate Beaufort, Celebrate Everything! and Dining Under the Carolina Moon. Debbi’s website address is www.cateringbydebbicovington.com. She may be reached at 843-525-0350 or by email at debbicovington@gmail.com.
