I'm hosting a baby shower in July and I'm starting to think about the food.

A

amanda_pennsylvania

Well-known member
(Yes, I'm really into planning ahead!) The mom-to-be is *really* into food, as are all the guests, so no pressure...! It's going to be on a Sunday after church, so I'm thinking a light lunch sort of thing.

Here are my thoughts thus far:

~Cucumber sandwiches

~Egg salad sandwiches

~Couscous salad (with raisins in it)

~Vegetables with dip

~Cheese thumbprints (have been wanting to make these)

~Fruit salad (Traca had one with a dressing that sounded good although can't remember the name at the moment)

~Coconut sugar cookies

~Something chocolate? (Mom-to-be loves chocolate)

~Angel Tea punch and other drinks

So, is this a "light lunch" menu or a "finger foods" menu? I'm never sure about the distinction. I'm going to search through the archives and do a regular search for more food ideas. I know that I don't want dishes that I have to fuss over.

This will be the first party in the new house (three years, now, not so new!). Hopefully this will inspire my husband to finish striping the dining room wall paper and get the room painted! We'll also need to get the carpet cleaned...and fix our two broken chairs (or buy new ones). And I need to unpack all my entertainment dishes. Lots to do...

 
How could you put a question mark after chocolate??!!! Definitely! How about mini chocolate cupcakes

or dark chocolate cookies or small brownie wedges/squares or dark chocolate truffles or mini chocolate cheesecakes?

 
Rec: Chicken Salad with Grapes and Walnuts

I made this for a recent celebration; Great because can be made ahead, lovely presentation. (I am sure this rec came from either here or Gails).



CHICKEN SALAD WITH GRAPES AND WALNUTS
(You can make this 2-3 days ahead.... I would probably double and serve on a large platter, lined with lettuce)

Yield: Makes 4 to 6 servings

4 cups cubed (1/2 inch) cooked chicken (about 1 3/4 pound - I have grilled it as well as cooked in the oven...Both good)
1 cup walnuts,toasted and chopped
1 celery rib, cut into 1/4-inch-thick slices (1 cup) (I omitt)
2 tablespoons finely chopped shallot (I use red onion; and add more...IF your onion is too onionish; you can put in a bowl with a lil honey, mix together, then proceed)
2 cups halved seedless red grapes
3/4 cup mayonnaise (I use less and add some sour cream)
3 tablespoons tarragon vinegar (I use either tarragon or white wine vinegar)
2 tablespoons finely chopped fresh tarragon
1/2 teaspoon salt
1/2 teaspoon black pepper (I use freshly ground, cracked pepper)

My Addition: I added chopped green apple (To replace the crunch of the celery)


Toss together all ingredients in a large bowl until combined well.

 
Give consideration to a different pasta. I think Couscous is a lil challenging. I have served it,

and found it in my carpet, etc.... ((just my experience with buffet and a heads up!))

 
Which brings me to my point--have the carpet cleaned AFTER the party. The menu sounds wonderful,

Check out Cheez' recipe for cucumber sandwiches if you haven't already. I did them open-face on whole wheat bread for a baby shower and they were fantastic.

 
Hee. We'll probably need to clean it twice.

The people who owned the house before us put in WHITE carpet. I'm not sure who can live with white carpet, but we are not those people, especially with a toddler and a carpenter husband. Hopefully we can put in hardwood next year.

 
Chocolate chip cream scones with curd?? I also posted the BEST cucumber sandwich

on this board... search 'cucumber sandwiches' by my username: cheezz

Oh, and the scones are here as well.

 
YAY! I'm so glad you tried it. Surprised this isn't one of the most popular recipes on the swap.

 
OK then, if it's really gross. But skip the second cleaning and just hold out for the hardwood.

By the way Amanda, when I served cheezz's cucumber sandwiches it was with my regular sandwiches of Salmon Rillettes, which I can't recommend highly enough, as a spread or as a sandwich filling. It's in T&T. But egg salad is a favorite of mine too. Like Deviled Eggs--you don't see it much but when you make it people go crazy for it.

For the salmon sandwiches, you would buy sturdy sliced white bread, spead thinly with soft butter, and fill 2 slices generously with the salmon mixture while it is still soft. If you have extra chives, sprinkle on a layer so you will have a green stripe when you cut the sandwiches. Refrigerate overnight so the butter will firm up, then cut off the crusts and cut into triangles. (Save the salmony crusts for the sraff!)

http://eat.at/swap/forum11/30_Salmon_Rillettes

 
BTW, this is really becoming a "Lady's Luncheon" "High tea" or "Heavy Hors d'oeuvres" menu.

 
REC:Chicken and Wild Rice Salad with Maple Vinaigrette

Chicken and Wild Rice Salad (easily doubled/tripled,etc).

Serves 6

* 1 pkg. of Uncle Bens Original Recipe (not 'fast cooking) Wild Rice
* 3 boneless chicken breasts**, cut into 1/2" pieces
* olive oil
* 1 tsp. basil and oregano*
* 1/2 tsp. salt and 1/4 tsp. pepper
* 1/2 cup dried cherries
* 3 green onions, chopped
* 1 cup of pecans, toasted then chopped


1. Make the packaged wild rice according to package directions. Cook and then let cool 20 minutes.
2. Spray a skillet with non-stick spray. Add olive oil and turn heat to medium-high. When the oil shimmers add the chicken. Sprinkle the chicken with the basil and oregano. Let cook 2 minutes and then stir. Chicken should be done in about 4-5 minutes. Cut into a piece (one of the larger ones) and check to make sure it isn't pink inside. Remove from heat and season with the salt and pepper.
3. In a bowl combine the rice, chicken, cherries, green onions and pecans***. Refrigerate until needed. Bring to room temperature before serving and dress with vinaigrette 20 minutes prior to serving.

Maple Vinaigrette (Bon Appetit, 2002)

You will only need about 1/4 of this recipe for this salad. Save leftover vinaigrette for another use (it's delicious on a lettuce salad too!).

* 1/4 cup mayonnaise
* 1/4 cup pure maple syrup
* 3 Tbsp. white wine vinegar
* 2 tsp. sugar
* 1/2 cup vegetable oil


1. Blend all ingredients in a blender until emulsified. Or, add all ingredients to a medium sized bowl and whisk to blend. Then gradually whisk in oil until mixture thickens.

*Pat the chicken dry before you cut it. Wet chicken steams as you saute instead of developing a nice sear that you want for flavor and looks.

**Don't worry if you don't have both. Use whatever you have on hand, or just salt and pepper.*

***To toast pecans preheat your oven to 350F. Spread the pecan on a baking sheet and cook about 4 minutes. Nuts can go from toasted to burnt in a matter of minutes so the first time you make these watch your pecans carefully.

http://www.divaentertains.com/blog/2010/05/chicken-and-wild-rice-salad-with-maple-vinaigrette/

 
Yeah, the carpet's pretty bad in certain spots. I can't wait for hardwood.

Thanks for the input on what to call it--I think it helps to give people an idea of what kind of food will be served so they can plan their own meals that day.

Plus, I want to keep it light as it will be in late July and undoubtedly hot and we don't have air conditioning. (Although we live in a forest so the house stays pretty cool.)

My one concern is that I don't know if any men are coming to this. They'll probably want something more substantial, in which case I'm going to cook a pork tenderloin and serve it cold, sliced.

 
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