Choosing a menu for our Gracious Posse Launch Luncheon was fun, although a bit challenging. We had lofty criteria for the items we wanted to serve. All had to be delicious, easy to make and serve, seasonally appropriate, and beautiful on the plate. This was our result, and the twelve around the table agreed it was simply scrumptious!
Once our guests arrived, we popped open the bubbly and clicked on Alison’s computer to reveal our new website. Nothing says celebrate like pink Champagne! Then we sat down to fellowship and the food.
was the first course. A fellow Posse member made this salad featured in the December 2012 issue of Southern Living for a family gathering at Christmas. The dressing makes the salad oh-so-special. I used red pears for added color.
is always a favorite and nice to make mostly ahead when you are having company. This recipe has been sitting in Alison’s stack of recipes for almost 10 years, and it is still one of her go-tos. It is easily doubled for 8 or tripled for 12, but one grits soufflé really will feed 6-8.
are another simply yet impressive addition to the meal. Alison found this one via Pinterest. (How did we ever live without this amazing site?) Just combine the dry ingredients in a food processor, then add the sweet potato and buttermilk mixture, and process until a sticky ball forms.
White Chocolate Cake
from Peachtree Bouquet of The Junior League of DeKalb County, Georgia. This cake has been a family favorite for years. For the luncheon, we wanted to incorporate the gold and pink colors of our website into the frosting and decoration of the cake. We will feature that technique in a future post.2 cups sugar 1 cup butter, softened 4 eggs 1/2 pound white chocolate, melted and cooled 1 tsp. vanilla extract 2 1/2 cups all-purpose flour 1 cup buttermilk 1 cup chopped pecans (I omit) 1 can coconut (note: I use about a half to 3/4 of a bag of unsweetened coconut) Cream Cheese Frosting
Preheat oven to 350°. Cream sugar with butter. Add eggs, one at a time, beating well after each addition. Add melted chocolate and vanilla; beat, blending well. Alternately add flour and buttermilk, beginning and ending with flour. Blend in nuts, if desired. Pour batter into two 9-inch greased and floured pans. Bake at 350° for 30 minutes. Cool in pan, then remove to wire rack. Cool completely, at least one hour. Frost all layers, top, and sides of cake with Cream Cheese Frosting.
Cream Cheese Frosting1 (8-ounce) package cream cheese, softened 1/4 cup butter, softened 1 (16-ounce) box powdered sugar 1 tsp. vanilla extract
Blend together all ingredients. Mix well until smooth.
is one of our Posse’s favorites. If you think that it is a bit too sweet for your taste, just cut it with some regular unsweetened iced tea.
We hope you find this menu helpful the next time you plan a gathering of your Posse!Gratefully, Ellen and Alison
January 15, 2013