Need food ideas for a REALLY girly fru-fru wedding shower at 5pm
- Thread starter cheezz
- Start date
How many people? are you doing it all? Was thinking of couple of somewhat labor intensive things--
making the little parmesan cups filled with individual caesar salads. I'm not sure I still have the recipe but bet someone does, it floated around Epi a while back.
Did this for our Sunday Brunch, sauce is amazing: http://www.mrbreakfast.com/superdisplay.asp?recipeid=472
also did this crepe one-- https://www.allrecipes.com/recipe/24569/crepes-with-spinach-bacon-and-mushroom-filling/
actually the dudes wolfed down both crepes.
I have been wanting to do a tea though and think that would be wonderful. Sandwiches, scones, cookies, a very nice punch?
Have fun,
Nan
making the little parmesan cups filled with individual caesar salads. I'm not sure I still have the recipe but bet someone does, it floated around Epi a while back.
Did this for our Sunday Brunch, sauce is amazing: http://www.mrbreakfast.com/superdisplay.asp?recipeid=472
also did this crepe one-- https://www.allrecipes.com/recipe/24569/crepes-with-spinach-bacon-and-mushroom-filling/
actually the dudes wolfed down both crepes.
I have been wanting to do a tea though and think that would be wonderful. Sandwiches, scones, cookies, a very nice punch?
Have fun,
Nan
Last edited by a moderator:
cynupstateny
Well-known member
Gretchen's recipe for veggie sandwiches. I've used it many times for showers and luncheons Excellent
Pepperidge Farm bread workd best.
Vegetable Sandwiches
Prepare filling at least one day in advance
2 cucumbers, peeled and seeded
1 carrot
1/2 onion
1/2 green or red pepper
2 ribs celery
A little salt and pepper
Finely finely shred or grate the vegetables. Put in a sieve over a bowl and let drain reserving any liquid.
Soften 1 envelope of gelatin in 1/2C cold water, using any vegetable juice. Add to 1/2C water and boil to dissolve gelatin completely.
Cool slightly. Add 1C mayonnaise and the grated vegetables.
Mix thoroughly and refrigerate until set.
When ready to assemble sandwiches:
Using very fresh sandwich style (square) bread, cut off crusts. Spread veggie mix and top. Cut into triangles.
Note: If you can get wheat sandwich bread it is nice to make the bottom white and top wheat.
Pepperidge Farm bread works well but just plain Wonder bread is what is usually used.
Pepperidge Farm bread workd best.
Vegetable Sandwiches
Prepare filling at least one day in advance
2 cucumbers, peeled and seeded
1 carrot
1/2 onion
1/2 green or red pepper
2 ribs celery
A little salt and pepper
Finely finely shred or grate the vegetables. Put in a sieve over a bowl and let drain reserving any liquid.
Soften 1 envelope of gelatin in 1/2C cold water, using any vegetable juice. Add to 1/2C water and boil to dissolve gelatin completely.
Cool slightly. Add 1C mayonnaise and the grated vegetables.
Mix thoroughly and refrigerate until set.
When ready to assemble sandwiches:
Using very fresh sandwich style (square) bread, cut off crusts. Spread veggie mix and top. Cut into triangles.
Note: If you can get wheat sandwich bread it is nice to make the bottom white and top wheat.
Pepperidge Farm bread works well but just plain Wonder bread is what is usually used.
This was on TV a couple of days ago. I thought the sandwich torte was a fun idea
and really attractive. Plus the pink soup was a hit.
http://www.foodtv.ca/ontv/titledetails.aspx?titleid=110716
and really attractive. Plus the pink soup was a hit.
http://www.foodtv.ca/ontv/titledetails.aspx?titleid=110716
desertjean
Well-known member
What about mini lemon tarts?
Epicurious has a good recipe that I used for a shower a couple of years ago. I can look it up if you are interested. You make them in mini-muffin pans, lined with a pastry and prebaked. then fill with lemon curd and top with a raspberry.
Epicurious has a good recipe that I used for a shower a couple of years ago. I can look it up if you are interested. You make them in mini-muffin pans, lined with a pastry and prebaked. then fill with lemon curd and top with a raspberry.
marsha-tbay
Well-known member
I sent this idea to a couple friends...Thanks for the link, I've had fun collecting more recipes! smileys/smile.gif
Here's another
These programs are on as I'm making dinner. There were a couple of cute ideas in this but I didn't see much of the show.
http://www.foodtv.ca/ontv/titledetails.aspx?titleid=111351
These programs are on as I'm making dinner. There were a couple of cute ideas in this but I didn't see much of the show.
http://www.foodtv.ca/ontv/titledetails.aspx?titleid=111351
dawn_mo
Well-known member
My godmother used to makes this for luncheons. The torte sounds great!
It incorporates egg salad, deviled ham, and chicken salad. You take a whole loaf of white bread and trim off the crust surface. Then cut the loaf of bread horizontally so that you have four long slices. Starting with bread on the bottom, spread one of the salads, cover with a slice of bread, then another salad, then bread then your last salad, then the last bread. Then you soften cream cheese with milk or sour cream, and "frost" the entire loaf. I assume that you would refrigerate it at this point. To serve, you slice it into maybe 1/2 inch slices.
It incorporates egg salad, deviled ham, and chicken salad. You take a whole loaf of white bread and trim off the crust surface. Then cut the loaf of bread horizontally so that you have four long slices. Starting with bread on the bottom, spread one of the salads, cover with a slice of bread, then another salad, then bread then your last salad, then the last bread. Then you soften cream cheese with milk or sour cream, and "frost" the entire loaf. I assume that you would refrigerate it at this point. To serve, you slice it into maybe 1/2 inch slices.
Sandwich torte, however, I remember the sandwich loaf mentioned by Cathy Z
which is the same idea but vastly easier to make. take a long uncut sandwich loaf, and slice horizontally into four or five layers (remove crusts first). spread each layer with the fillings and frost with flavored cream cheese "icing". easier to handle than the torte, I think. good luck
which is the same idea but vastly easier to make. take a long uncut sandwich loaf, and slice horizontally into four or five layers (remove crusts first). spread each layer with the fillings and frost with flavored cream cheese "icing". easier to handle than the torte, I think. good luck
dawn_mo
Well-known member
What about this one from MariaD? REC: Cake and Ice Cream "Presents" with Strawberry Sauce
These look like wrapped presents on the plate. Very pretty.
Cake and Ice Cream "Presents" with Strawberry Sauce.
Makes 18. Layers of cake, lemon cream and strawberry ice cream are wrapped in chocolate ganache and topped off with a ribbon of icing. A bonus: these can be made a week ahead.
Note: read through recipe before making as it takes steps over more than 1 day.
CAKES
2 c all purpose flour
2 t baking powder pinch of salt
1 c milk
2 T (1/4 stick) of unsalted butter
4 large eggs, separated
2 c sugar
FILLINGS
3 c whipping cream
1 1/2 c sugar
6 T fresh lemon juice
4 1/2 T grated lemon peel
4 1/2 c purchased strawberry ice cream, softened slightly
GANACHE
2 1/2 c whipping cream
1/2 c light corn syrup
2 lbs bittersweet or semi-sweet chocolate, chopped
1/4 c cognac or brandy
RIBBON ICING
3 1/2 c powdered sugar
5 T water
Strawberry Sauce (see below)
FOR CAKES:
Preheat oven to 350:F. Butter and flour two 8 inch square cake pans. Sift flour, baking powder and salt into a medium bowl. Bring milk and butter to simmer in small saucepan over medium-high heat. Remove from heat; cover to keep hot.
Beat yolks and one cup sugar in large bowl until pale, about 1 minute. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until stiff but not dry. Beat dry ingredients into yolks alternately with hot milk mixture, beginning and ending with dry ingredients. Fold in whites in three additions. Divide batter between baking pans. Bake cakes until tester in center comes out clean, about 30 minutes. Cool in pans 10 minutes. Turn out onto floured kitchen towels. Cool. Cut each cake horizontally into 3 equal layers.
FOR FILLINGS:
Mix cream, sugar, lemon juice and lemon peel in medium bowl until sugar dissolves. Freeze lemon cream until slightly firm but still soft enough to spread, about 2 hours. Line 2 clean 8 inch square baking pans with plastic, overlapping sides. Place one cake layer in each prepared pan. Spread 2 1/4 cups strawberry ice cream over each. Top with second layer of cake. Spread 2 1/4 cups lemon cream over each. Top with third layer, cut side down. Cover and freeze cakes overnight.
Turn 1 cake out onto baking sheet. Peel off plastic. Trim cake edges. Cut cake into nine 2 1/2 inch squares; place in freezer. Repeat with remaining cake.
FOR GANACHE:
Bring cream and corn syrup to a simmer in a large saucepan. Remove from heat. Add chocolate; stir until melted. Stir in cognac. Cool until thickened slightly but still pourable.
Remove 3 cakes from freezer and place on wire rack set over baking sheets. Pour 1/3 cup ganache all at once over top of one cake. Working quickly, spread ganache over sides. Repeat with remaining 2 cakes.
Return to baking sheet in freezer. Glaze remaining cakes, 3 at a time. Freeze until glaze is firm, about 1 hour.
FOR RIBBON ICING:
Whisk powdered sugar and 5 T of water into medium bowl to blend. Transfer to pastry bag fitted with small plain tip. Remove 1 baking sheet from freezer. Pipe icing over top of each cake, forming bow. Return to freezer. Repeat with cakes on second baking sheet. Freeze until icing sets, about 30 minutes.
(Can be made 1 week ahead. Cover with plastic; keep frozen.)
Place 1 cake on each plate. Pour some of sauce around each cake and serve, passing remaining sauce separately.
STRAWBERRY SAUCE:
Makes about 4 cups 2 16 oz packages frozen sweetened strawberries, thawed 1/2 c orange juice Working in batches, puree berries and juice in blender. Transfer to bowl.
(Can be prepared 1 day ahead. Cover and chill.) December 1999, Bon Appitit
These look like wrapped presents on the plate. Very pretty.
Cake and Ice Cream "Presents" with Strawberry Sauce.
Makes 18. Layers of cake, lemon cream and strawberry ice cream are wrapped in chocolate ganache and topped off with a ribbon of icing. A bonus: these can be made a week ahead.
Note: read through recipe before making as it takes steps over more than 1 day.
CAKES
2 c all purpose flour
2 t baking powder pinch of salt
1 c milk
2 T (1/4 stick) of unsalted butter
4 large eggs, separated
2 c sugar
FILLINGS
3 c whipping cream
1 1/2 c sugar
6 T fresh lemon juice
4 1/2 T grated lemon peel
4 1/2 c purchased strawberry ice cream, softened slightly
GANACHE
2 1/2 c whipping cream
1/2 c light corn syrup
2 lbs bittersweet or semi-sweet chocolate, chopped
1/4 c cognac or brandy
RIBBON ICING
3 1/2 c powdered sugar
5 T water
Strawberry Sauce (see below)
FOR CAKES:
Preheat oven to 350:F. Butter and flour two 8 inch square cake pans. Sift flour, baking powder and salt into a medium bowl. Bring milk and butter to simmer in small saucepan over medium-high heat. Remove from heat; cover to keep hot.
Beat yolks and one cup sugar in large bowl until pale, about 1 minute. Using clean dry beaters, beat egg whites in another large bowl until soft peaks form. Gradually add 1 cup sugar, beating until stiff but not dry. Beat dry ingredients into yolks alternately with hot milk mixture, beginning and ending with dry ingredients. Fold in whites in three additions. Divide batter between baking pans. Bake cakes until tester in center comes out clean, about 30 minutes. Cool in pans 10 minutes. Turn out onto floured kitchen towels. Cool. Cut each cake horizontally into 3 equal layers.
FOR FILLINGS:
Mix cream, sugar, lemon juice and lemon peel in medium bowl until sugar dissolves. Freeze lemon cream until slightly firm but still soft enough to spread, about 2 hours. Line 2 clean 8 inch square baking pans with plastic, overlapping sides. Place one cake layer in each prepared pan. Spread 2 1/4 cups strawberry ice cream over each. Top with second layer of cake. Spread 2 1/4 cups lemon cream over each. Top with third layer, cut side down. Cover and freeze cakes overnight.
Turn 1 cake out onto baking sheet. Peel off plastic. Trim cake edges. Cut cake into nine 2 1/2 inch squares; place in freezer. Repeat with remaining cake.
FOR GANACHE:
Bring cream and corn syrup to a simmer in a large saucepan. Remove from heat. Add chocolate; stir until melted. Stir in cognac. Cool until thickened slightly but still pourable.
Remove 3 cakes from freezer and place on wire rack set over baking sheets. Pour 1/3 cup ganache all at once over top of one cake. Working quickly, spread ganache over sides. Repeat with remaining 2 cakes.
Return to baking sheet in freezer. Glaze remaining cakes, 3 at a time. Freeze until glaze is firm, about 1 hour.
FOR RIBBON ICING:
Whisk powdered sugar and 5 T of water into medium bowl to blend. Transfer to pastry bag fitted with small plain tip. Remove 1 baking sheet from freezer. Pipe icing over top of each cake, forming bow. Return to freezer. Repeat with cakes on second baking sheet. Freeze until icing sets, about 30 minutes.
(Can be made 1 week ahead. Cover with plastic; keep frozen.)
Place 1 cake on each plate. Pour some of sauce around each cake and serve, passing remaining sauce separately.
STRAWBERRY SAUCE:
Makes about 4 cups 2 16 oz packages frozen sweetened strawberries, thawed 1/2 c orange juice Working in batches, puree berries and juice in blender. Transfer to bowl.
(Can be prepared 1 day ahead. Cover and chill.) December 1999, Bon Appitit
Richard's Easy Petit Fours---cut in "theme" shapes or topped with edible flowers
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=52075
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=52075