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Summer Wedding & Big Orange Mimosa

July 15, 2011

Today I am catering the Bridesmaids Luncheon for a dear friend’s daughter in the home of another dear friend.

IMG 0879
Spearmint for the fresh fruit.

Bill of Fare

  • Big Orange Mimosas – the groom is a University of Tennessee football player
  • Fresh Cut Fruit with Mint
  • Chicken Walnut Salad on a bed of Mixed Greens
  • Bowtie Pasta Salad
  • Homemade Yeast Rolls with Lemon-Herb Butter
  • Sparkling Raspberry Lemonade
  • Unsweetened Iced Tea
  • Pound Cake Squares with Whipped Cream & Summer Fruit
  • Chocolate Truffles
  • IMG 0877
    Lemon thyme for the Lemon-Herb Butter.

    Big Orange Mimosa

    For all those Big Orange fans out there…& the rest of us, too.


    • Orange Juice
    • Champagne
    • Orange slice, thinly sliced & small enough to fit flute, lightly toasted over a flame
    • Grand Marnier
    • Orange Edible Glitter


    1. Pour 1.5 oz (a jigger or a shot) of OJ into a tall flute.
    2. Fill with champagne.
    3. Place an orange slice in the flute.
    4. Pour 1 tablespoon of Grand Marnier over orange.
    5. Dash orange edible glitter on top.

    Written 5/17/11 for SEB’s July Bridesmaids Luncheon.


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