Despite what the sign says, I didn’t personally host a holiday luncheon at the Swan Coach House. It was an Eating Cardinal Affair, however I loved my sign on the table and took a picture of it anyway.
The almost famous Eating Cardinals gathered at the Swan Coach House for our annual Christmas Brunch and Ornament Exchange. I had to capitalize the title because it is pretty important after 40+ years of friendship.
We had the Swan Coach House Favorite which consisted of two chicken salad timbales, cheese straws and frozen fruit salad. Some of us opted for their homemade fruit punch. It was all delicious, as usual. We finished our meal with their French Silk Swan. Kim and Nancy said it was too sweet. I mumbled through a mouthful, “Is that even possible?”
We drew numbers for our ornament exchange. Yes, you are allowed to steal an ornament when your number comes up. I scored a glittery cardinal for my cardinal tree at home.
Joanna is smiling now with her ornaments but Gina is smiling last because she stole them from Joanna only moments later.
Another great day with my birds!
Here is my copycat recipe for the Swan Coach House Frozen Fruit Salad. If you want to see other copycat recipes from the Swan Coach House click here or look in the recipe index.
Frozen Fruit Salad
1 cup pitted dark sweet cherries (canned),drained
3/4 cup chopped canned peaches, drained
1/2 cup fresh seedless red grapes (halved)
1/2 cup fresh seedless white grapes (halved)
3/4 cup maraschino cherries (halved)
3/4 cup crushed pineapple, drained
1 cup chopped banana (one medium banana)
1/2 cup chopped pecans
1 pint whipping cream
2 tablespoons powdered sugar
2 tablespoons lemon curd
Drain all fruits in a colander; place in a bowl and use a spoon to mix fruits evenly. Whip the cream until soft peaks form. Fold in the powdered sugar and lemon curd. Mix in the fruits and pecans. Line a mold with cling wrap (you can use a traditional round mold like the Swan Coach House or a large loaf pan works well, or you can freeze individual servings in cupcake papers. Freeze 8 hours or until firm. If using a mold, remove from the mold and slice to serve.