Weddings

Bridal Party

By Anna Pump • Photography by Courtney Winston
Honor the important women in your life with a simple yet elegant bridesmaids' luncheon.

A wedding is such a joyful time, but it can be a stressful one, too. Providing some much-needed relaxation is one reason why arranging a bridesmaids’ luncheon, held about two weeks before the wedding, is a wonderful idea. This menu I created is simple and light yet elegant — perfect for a gathering of six to eight women. The beauty of these dishes is that many elements can be prepared beforehand, which allows the host to enjoy herself as well.

Start the luncheon with a refreshing creamed carrot soup with ginger and lime. If serving chilled, take the soup out of the refrigerator a half-hour before serving. This takes the cold edge off and allows the natural flavors to come through. To make it your own, sprinkle parsley or add a swirl of sour cream.  

Next, serve shrimp cakes paired with an herb sauce. An asparagus salad with goat cheese complements the shrimp cakes beautifully because it has a lot of vegetables. I like this menu combination because you can prepare the salad, sauce, and shrimp cake mixture the day before. My shrimp cakes are a take on the oh-so-popular American crab cake, but I make them in a more Scandinavian way. I include dill, vegetables, and almonds to add a crunch. When I use the food processor to chop the shrimp, I leave them a little bit chunky so you can see that there are actual shrimp in them, not just a fish mince.

End the meal with a peach tart with an almond topping and a cookie crust. Cut it into small slices and serve with a spoonful of crème fraîche or vanilla ice cream.  

This delicious, no-fuss menu is certain to give your guests a lovely first memory of the wedding festivities.

Anna Pump, a former Frenchtown resident and now proprietor of Loaves & Fishes in the Hamptons, is the author of The Loaves and Fishes Cookbook, Country Weekend Entertaining, and Summer on a Plate.

The Recipes


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