The Improper Chef always enjoys a menu challenge. Holidays, sports, graduation, awards shows. The latest challenge? Baby shower! This is probably the funnest menu I've put together, because I got to look at tons of cute stuff, and to think about what I'd want someday at my own shower.
Punch-
My friend Steph and I actually made this for our joint birthday party on Saturday, it was a pajama/ducky theme. The punch was cute and delicious! If you'd like to make it a girl punch, serve it in a pink bowl, use a pink colored juice, and float some raspberry sherbert instead. If you'd like to have a cocktail version, serve pink champage on the side for a girl punch, or regular champage for the blue punch.
http://tidymom.net/2011/ducky-baby-shower-punch/
Baby rattle cupcakes-
These are too cute. Especially if the sex of the baby is unknown and you want to have a gender-neutral theme. Plus, who doesn't love cupcakes?!
http://www.bettycrocker.com/recipes/baby-rattle-cupcakes/93494979-0161-4c11-aaf5-e1ae3cdd2278
Artichoke asiago dip-
Mix 8oz light cream cheese, 1/3c light sour cream, 4oz shredded asiago, 14oz drained chopped artichoke hearts, 1/3c banana peppers, 1/2c sliced baby bella mushrooms, 1/3c diced green onion, 2 minced garlic cloves, 1/4c grated parmesan, salt, pepper and paprika. Spread into a pie plate and bake on 375 for about 25 min, or until cheese is melted and dip is nice and hot
Mini Lasagnas-
(makes 12)
http://www.canyoustayfordinner.com/2010/11/04/petite-lasagnas/
Melon & prosciutto rolls-
(serves 20)
Seed & remove the rind from 2 melons (honeydew or cantaloupe). Cut into 2 inch chunks. Take 1/2lb of thin sliced prosciutto, cut into strips, and wrap the prosciutto around the melons. Skewer with baby shower themed picks.
Chicken & goat cheese wraps-
(serves 8)
Preheat the oven to 325 degrees. Line a baking sheet with foil and place 3 sliced plum tomatoes in a single layer. Drizzle with olive oil and season with salt, pepper, and some italian seasoning. Bake about 30 min. Saute 2 boneless skinless chicken breasts in oil, then cut into thin strips. Heat 4 8-inch tortillas in the microwave for 10 seconds, one at a time. Spread each one with some goat cheese (you'll need about 5 oz for the recipe), some shredded romaine lettuce, roasted tomato, and chicken. Roll tightly, wrap in plastic and chill. When ready to serve, remove the plastic and cut into 1-inch diagonal pieces.
Baked Zucchini Sticks-
http://www.kingarthurflour.com/blog/2011/07/28/baked-zucchini-sticks-and-sweet-onion-dip-that-bloomin-zucchini/
Salad stuffed tomatoes-
Cut the tops off of 36 cherry tomatoes and remove the seeds, hollowing them out. Cut a tiny bit off the bottom of the tomato so that the bottom is still intact but so it creates a base so that the tomato can stand upright. Combine 2c butter or romaine lettuce, 1/3c chopped cooked bacon, 1/3c crushed croutons, and approx 3 tbsp of your favorite creamy dressing. Bleu cheese, ranch, caesar or creamy italian would work perfect here. Season with salt & pepper, and a pinch of salad seasoning if you have it on hand. Stuff the tomatoes.
Stuffed mushrooms-
These are my favorite stuffed mushrooms, from Giada over at foodnetwork.com:
http://www.foodnetwork.com/recipes/giada-de-laurentiis/stuffed-mushrooms-recipe/index.html
Baby Cherry Cakes-
https://www.facebook.com/photo.php?fbid=236984346364588&set=a.205599749503048.52177.205571772839179&type=3&theater
Mini beef wellingtons-
(makes 24 pieces)
Heat some olive oil in a skillet. Season 2lb of beef tenderloin (cut into 24 1-inch cubes) with salt & pepper. Cook 2 min on 2 of the sides (4 min total) to sear and remove from the heat. Cool. Meanwhile, cook 10oz of chopped baby bella mushrooms in olive oil for 5 min. Add 1 lg chopped shallot, cook for 10 min. Remove from heat & cool. Preheat the oven to 400 degrees and line a baking sheet with parchment paper. Roll out 2 thawed frozen puff pastry sheets into 2 rectangles. Place 1 tsp at a time of the mushroom mix onto the pastry sheets, spacing it out so that you have 4 rows of 3 on each sheet (24 total). Top with beef, seared-side up. Cut the dough around the beef & mushroom mix into squares and fold into a packet. Place onto the parchment paper seam side down. Bake 20-25 minutes, until the pastry is a nice golden color. Cool 10 min, and serve with your favorite horseradish dipping sauce.
Horseradish dipping sauce-
Mix 1c sour cream, 1/3c horseradish (in the refrigerated case near the bacon), 2 tbsp chopped green onion, 1 tbsp minced shallots, 1 tsp lemon juice. Season with salt & pepper and refrigerate until serving.
Pancetta & goat cheese tartlets-
(makes 30 pieces)
Prepare a baking sheet with 2 packages of mini phyllo cups (15 each). Heat 2 tbsp of olive oil on medium. Saute 4oz pancetta until browned, then remove with a slotted spoon and drain on paper towels. In a small bowl, whisk 2/3c half & half or light cream, 2 large egg yolks, and season with black pepper and garlic salt, and a pinch of cayenne or paprika. Stir in 4oz crumbled goat cheese, the cooked pancetta, and 1c diced green onion. Mix well and fill all the phyllo cups. Bake approx 15 min- they should be slightly browned and the goat cheese should be melted.
Caesar salad crostini-
Preheat the oven to 400 degrees. Slice a baguette into thin pieces and place on a baking sheet. Mix 1/3c olive oil, salt, pepper and a pinch of garlic powder, and brush the tops of the sliced baguette. Bake 3 min, just so they toast slightly. Remove and cool. In a medium bowl, toss some romaine lettuce with your favorite caesar dressing and some grated parmesan cheese, mixing well. Arrange the baguettes on a serving platter and stop with the salad mix.
Antipasto Squares-
My friend Deb just made these for a company function and they were a huge hit! Unroll and smooth out 1 package of crescent rolls in the bottom of a 9x13 pan, closing the seams between each one. Layer half of 1/2lb each sliced deli ham, provolone, salami, swiss cheese and pepperoni, then some roasted red or banana peppers, and repeat with the meat and cheese (ending with pepperoni). Beat 3 eggs, 3 tbsp grated parmesan, and some black pepper. Pour over the meat and cheese mix, reserving some to brush on top of the pastry. Cover with another package of crescent rolls (again, smoothing and closing the seams) and brush with the reserved egg mix. Bake, covered, for 30 min. Uncover and bake for another 10-15 minutes. Cool and cut into squares.
