Cherry Blossom Ladies Luncheon

Cherry blossoms, spring rolls, iced herbal tea, and a delicious chocolate ending could be your next party! Whether it’s a bridal, baby shower, or book club party, this party menu will be sure to please! ~Amy

Cherry Blossom Ladies Luncheon

Fresh Fruit Spring Rolls with Creamy Citrus Dipping Sauces


Spring Rolls:

Fresh Strawberries, thinly sliced
Fresh Blackberries, halved
Goat Cheese, crumbled
Coconut Rice
Salad Greens
Candied Pecans, chopped

Mango, sliced
Salad Greens
Goat Cheese, crumbled
Coconut Rice
Cashews, chopped

Kiwi, thinly sliced
Strawberry, thinly sliced
Feta Cheese
Coconut Rice
Salad Greens

Pineapple Spears, sliced thinly
Green Apple, sliced thinly
Coconut Rice
Cabbage, shredded

Dipping Sauces:
Creamy Lime Poppyseed Sauce
Creamy Orange Passionfruit Sauce

Ginger Coconut Cashews

Silver Spoon Chocolate Mousse*

Iced Passion Fruit Punch


Fresh Salad Spring Rolls:

Rice paper wraps
Assorted fruit
Salad greens
Shredded cabbage
Goat cheese
Feta cheese
Candied pecans

Lay out a damp cloth.
Soak paper for 20-30 seconds in water. Place on damp cloth and assemble spring roll by placing a small amount of desired ingredients into the center. Starting with the fruit and ending with the rice. Place both sides towards the center and roll, burrito style. Place on serving platter and cover lightly. Repeat until desired amount is completed. Serve immediately with dipping sauces.

Creamy Lime Poppyseed Dipping Sauce:

1/2 cup sour cream
3 tbsp sugar

1/4 tsp poppyseeds
Juice of 1-2 limes
Zest from 1 lime

Whisk together sugar and sour cream. Add juice. Stir in zest and poppyseeds, chill until ready to serve.

Creamy Orange Passionfruit Dipping Sauce:

1/2 cup sour cream
2 tbsp sugar
3 tbsp Passionfruit juice
Zest from 1 orange

Whisk together sugar and sour cream. Add juice. Stir in zest and chill until ready to serve.

Coconut Rice:

1 cup Jasmine Rice
1 cup water
1/2 cup Coco Real Coconut Cream, found in the drink mixers aisle
1/2 tsp salt

Rinse rice until water is almost clear. Drain. 1 cup water, coconut cream and salt. Stir together, and bring to a boil. Cover and simmer on low for 18 minutes. Do not lift the lid. Remove from heat and let it set covered for 5 minutes. Remove lid and fluff with a fork. Cool.

Iced Passion Fruit Punch:

3 bags Tazo Passion Herbal Tea
3 1/2 cups Passion Fruit juice

Heat 3 cups water to an almost boil. Add tea bags and steep until water has cooled. Remove bags. Pour into pitcher, add juice and stir to combine. Chill until ready to serve.

Makes 4-6 servings

Ginger Coconut Cashews

2 cups cashews, roasted and salted
1/2 cup Torani Coconut Syrup
1/2-1 tsp ground ginger
1/4 Fine shredded coconut, optional

In a medium sized sauce pan, whisk together syrup and ginger. Add nuts and cook over medium high heat until the syrup is hot, bubbly and mostly absorbed. Remove from heat and quickly stir in coconut. Pour onto parchment or foil, separate nuts with a wooden spoon and cool.

Recipe and party ideas by Amy Richardson

*recipe found at


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