664733 Wed Nov 04 12:48:36 -0800 2009 14 31 Home Cooking 0 5155905 I'm helping to host a baby shower for about 30 guests, some vegetarians, and I'm having a hard time finding a menu that I'm completely thrilled with. I figured I would come to you all as my trusty food professionals! It's a 1:30pm start time and I'm guessing people will have had a late breakfast but no lunch. Here are my thoughts: _______________________________ pickle board - pickled veggies (fave of the mom to be) cheese boards - served on slate boards with some good local cheeses, honey, breads - one sweet, one plain, and spicy mustard from dr. gonzo crudites, hummus (or creamy dip) pita chips, carmelized onion dip or buffalo chicken dip (undecided between favorites) mini blts bacon, lettuce, tomato, aioli/mayo on baguette slices bbq tofu sandwiches baked bbq tofu, sharp cheddar, foccacia chicken salad mini croissants lentil salad green salad ________________________ I'm waivering on whether it's substantial enough food and whether the lentil salad is really the way to go. would you for something else warm given the cooler fall weather? or does it balance out well? looking forward to all of your comments, thank you in advance! Wed Nov 04 12:48:36 -0800 2009 94987 jmacd 1 5156097 I just hosted a baby shower last weekend with many of the same concerns, plus I was coming from out of town, and so portability and ability to make ahead were key for me. My biggest successes were homemade quiche/tarts that I made in square shells (used loaf and 9x9 pans) and then served in small rectangles. I did leek and chevre, with a lot of veggies/cheese compared to the egg/cream so that it came out more of a tart than an eggy quiche. I also made and froze them well in advance, thawed them day of, and finished for 20 minutes in a low oven. The other big successes were gougeres (made that afternoon and reheated last minute, but they also freeze very well), although these aren't so substantial. Lots of little cookies (froze small balls of dough for gingersnaps and insane chocolate choc chip and then baked day of) were also popular and are an easy way to add a sweet note. Also, if you want something seasonal, it's easy to make pumpkin pie in a square baking pan and serve it as bars. More than anything, I'd say load up on things you can prepare 24+ hours in advance, as time flies the day of and you don't want to be flustered. Wed Nov 04 13:50:34 -0800 2009 5155905 15819 sholli 2 5158181 I like the gougeres idea and have filled them with both chicken salad and shrimp salad before. Perhaps replacing the crescent with gougeres would be nice, and they're great since they're just more than bite-size and so people can try a lot of different dishes. Thu Nov 05 09:38:23 -0800 2009 5156097 87249 katecm 1 5156129 How about a soup, you could do a white bean soup that would fill the vegatrians up as well as everyone else. I make a really nice orzo and roasted shrimp salad. I think the sandwhiches sound like a lot of work. Why not add some sliced meats to your cheese boards instead. Some stuffed mushrooms would be nice. Wed Nov 04 14:01:50 -0800 2009 5155905 166707 JEN10 1 5157008 Maybe add some roasted or grilled seasoned vegetables.. I know you're doing pickled veggies, but a platter of roasted or grilled will go fast too. Perhaps also a fruit salad or a fruit plate... maybe with a lime honey yogurt dip. Little cookies always are a nice way to finish as well. Or if you don't go with fruit salad, maybe some fruit tarts. A trifle would be an easy (prepare ahead) comforting dessert. Wed Nov 04 19:31:31 -0800 2009 5155905 15572 Emme 1 5157517 We recently did one and made three different types of pinwheel sandwiches - very nice to do them the day before, wrap in syran, then slice the day of the shower. You could easily do a veggie one like roasted eggplant and hummus, or spinach & roasted red pepper. We did a blt with avacado, a muffaletta (cold cuts and olive mix) and a turkey/cranberry/spinach. It really was a nice presentation but easy on the day of the shower. (giving you time for all those other wonderful dishes) Thu Nov 05 05:18:57 -0800 2009 5155905 49588 lexpatti 1 5157835 since the weather is coolish, i would do roasted veggies, instead of a crudite platter. besides, i'm sorry, but crudites are at every one of these things and people eat mostly the carrots and celery. everything else goes to waste. i'd also pass on the lentil salad, because even though i love lentils, it's not a visually appealing dish. also not sure about the bbq tofu? will it be drippy? if so, i'd reconsider. don't know what you were planning for sweets, but gotta have chocolate. i offered this list to another baby shower thread and everything can be made or assembled the night before: mini sandwiches of chicken salad, almonds and grapes mini sandwiches of turkey, cheddar and granny smith apple strata or mini quiches deviled eggs shrimp cocktail vegetarian lasagne lemon/ginger marinated drumsticks hummus or bean dip quesadillas asparagus and orange salad muffins bagels and a variety of cream cheeses with smoked salmon couscous or bulgur salad with lots of lemon and fresh herbs sesame noodle salad chopped cobb salad teriyaki chicken on skewers skewers of buffalo mozz, cherry tomatoes and fresh basil trays of olives and nuts cheese and crackers fruit salad on skewers mini cupcakes with pink, yellow or white icing, and candied flowers as garnish cookies, maybe some cute gingerbread boys or girls? Thu Nov 05 07:39:06 -0800 2009 5155905 30273 hotoynoodle 2 5158220 Agree with a roasted veg platter instead of crudites. Also agree that a lentil salad is NOT visually appealing, in the least. And how do you do quesadillas ahead of time? I find the ones I can buy premade, then heat up in the microwave to be a little rubbery and heated unevenly. Do you crisp up the tortillas on an oiled sheet in the convection oven? I like to make puff pastry tarts, which can be frozen and baked day of, with sauteed leeks & gruyere cheese. Bake at 400 for 35 mins or so, let cool a bit, and slice into thin wedges. Can be served at room temp. These always go, and everyone wants the recipe. A nice confit made with shallots, onions & dried cherries or cranberries would go well with your cheese board. It's very easy to make up to a week ahead, and quite different. Again, always get requests for that recipe. Maybe something a little more substantial, if the weather's cool, like a chili in the crockpot? Can do vegetarian or not, even a white bean & chicken chili. I also like the idea of a soup to serve in cups, again vegetarian or not. Seems like you have the vegetarians covered anyway. Thu Nov 05 09:51:03 -0800 2009 5157835 90755 Phurstluv 3 5159193 phurstluv--you were totally the inspiration for my leek/chevre tart that was a huge hit last weekend. Thanks!! Also, I think it's possible to do a sort of upgraded crudite that involves good raw veggies (I only used yellow/orange/red peppers and radishes) plus some good steamed/roasted ones that still dip well (asparagus and broccoli florettes). Then it's a bit nicer than usual but still more finger-friendly than some roasted veggies. I also put two bowls of olives on the same platter w/ the hummus, veggies, and bread. Thu Nov 05 14:43:10 -0800 2009 5158220 15819 sholli 4 5159487 Interesting...we are always left with the celery and carrots...the cauliflower, broccoli and jicama go first.... Thu Nov 05 16:35:25 -0800 2009 5159193 11854 LaLa 4 5160831 You're very welcome!! It's always a hit here, no matter where I serve it. I sometimes add bacon to it, and saute the leeks & onions in the bacon fat, adds another delicious dimension! Fri Nov 06 08:31:41 -0800 2009 5159193 90755 Phurstluv 4 5160843 You can add some steamed baby potatoes to that mix, they come out lovely! (the crudite mix) Fri Nov 06 08:33:39 -0800 2009 5159193 90755 Phurstluv 3 5159738 quesadillas can be assembled the night before and baked for service. i do not own a microwave so never consider that as a possibility. Thu Nov 05 18:31:19 -0800 2009 5158220 30273 hotoynoodle 4 5160840 How do you bake them? I always just use a saute pan, and coat with oil, then press into a hot pan, then use a plate to flip and brown the other side. Do you use a real hot oven, so you don't have to flip, or just broil on side at a time? Fri Nov 06 08:32:53 -0800 2009 5159738 90755 Phurstluv 5 5161103 if i am only making one or two, i use a cast iron skillet and a weight on top. flip with a spatula. if i'm making batches i broil. Fri Nov 06 10:01:28 -0800 2009 5160840 30273 hotoynoodle