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I like to serve this at The Gardens Café in the spring and fall
using organic carrots from our local purveyor. We've dressed
it up in a martini glass for a black tie dinner and served it with
a beet salad for a "not your usual soup and salad" dinner.
A staple luncheon item on our menu at The Gardens Café. I
like to add a dash of fresh lemon juice when mixing. You can
vary the nuts—almonds are a great complement, but in the
South we think pecans make everything better!
Honey Mustard Pecan
Chicken Salad
1 ½ pounds chicken, chopped
3 ribs celery, chopped
1 cup toasted pecans, chopped
1 teaspoon salt
1 teaspoon white pepper
½ cup mayonnaise
¼ cup Rothchild raspberry honey mustard
Place skinless chicken breasts in a saucepan and
cover with cold water. Bring water to a boil and
poach chicken over medium-high heat until chicken
reaches an internal temperature of 165 degrees.
Drain. Cool chicken. Chop or shred chicken into
bite-sized pieces. In a bowl, mix chicken with all of
the remaining ingredients.
yield: 4 cups
yield: 8 servings
Carrot Ginger Soup
1 tablespoon olive oil
2 medium onions, sliced
¼ cup fresh ginger, peeled and grated
3 cups chicken stock
4 large carrots, roughly cut in even pieces
salt and white pepper
2-4 tablespoons heavy cream
In large saucepot, heat olive oil over low heat, and
sauté onion until translucent. Add grated ginger
and sauté for an additional two minutes. Increase
the heat and add the chicken stock and carrots.
Simmer over medium heat until carrots are tender.
Season with salt and pepper. Puree. Finish with a
small amount of cream.
garden party
