Posted on November 24, 2014
Sometimes a shower deserves an extra special attention to detail when it comes to the menu. So if you’re interested in flexing your culinary muscle, try this combination to impress even the most sophisticated tastebuds. From a custom drink to a beautiful salmon, your guests will talk about this shower for years, just based on the food selection alone.
To start, serve your guests a refreshing glass of Sangria. Using a pitcher or a large jug, prepare this easy to make drink, and take advantage of an opportunity to make the presentation shine with the fruit garnish.
Ingredients: 1 Orange, peeled and cut into small pieces; 1 Lemon, peeled and cut into small pieces; 1 Granny Smith Apple, cut into small pieces (skin can stay on); 1 bottle of either red or white wine; 1 tbsp sugar; 1 shot Brandy; 1 shot Triple Sec; 2 Cups Club Soda.
Pour wine in a large pitcher and add the sugar, brandy and triple sec. Stir to dissolve sugar. Add half of the fruit. Chill for several hours. Add the club soda before serving. Pour into glasses and top with remaining fruit.
Nothing will set the stage for what’s ahead like the amazing Sausage Stars Appetizer. Filled with savory, cheesy goodness, the blend of flavors is pretty much unstoppable. Just make sure to make enough for everyone to have more than one.
Ingredients: 2 cups cooked and crumbled sausage; 1 ½ cup grated cheddar cheese; 1 ½ grated monterey jack; 1 cup prepared Hidden Valley Ranch salad dressing mix; 1 Can Sliced Ripe Black Olives; ½ cup chopped red pepper; 1 package wonton wrappers
Preheat Oven to 350 degrees. Blot sausage dry and combine with cheeses, salad dressing, olives and red peppers into a large mixing bowl. Line muffin cups with won ton wrappers. Fill each cup with mixture and bake 5-10 minutes. Serve hot.
No shower menu is complete without a salad course. When in doubt, include the Bibb Pecan Salad with Raspberry Vinaigrette Dressing. It’s simple to make and the tangy dressing is absolute perfection.
Ingredients: 2 heads Bibb lettuce wash, pat dry; 1 cup pecan halves – roasted and salted; ½ cup crumbled blue cheese. Dressing: 2 cups olive oil, 1/3 cup wine vinegar; 1/3 cup seedless raspberry puree; 1 tbsp dill; 1/2 tsp dry mustard; 1/4 tbsp white pepper; 1/2 tsp salt; 2 tbsp sugar.
Wash and pat dry lettuce. Combine all dressing ingredients in a separate container and shake well. Toss with lettuce, top with pecans and blue cheese.
To go the extra mile with the main course, stray away from mini croissant sandwiches and opt for something healthy and delicious, like the Broiled Salmon with Tarragon Butter.
Ingredients: 3 tbsp unsalted butter; 1 ½ tbsp lemon juice; ½ tsp black pepper; 2 large salmon fillets; 1 tsp dried tarragon or 1 ½ tbsp, fresh, minced (multiply based on number of servings)
Melt butter with lemon juice in a saucepan over low heat. Remove from heat and add pepper. Place salmon, skin side down, on broiler-proof pan. Brush with half of butter mixture. Season with salt to taste. Broil 5 inches from heat source for 8-10 minutes or until fish is no longer pink inside. Stir tarragon into remaining butter mixture and serve over salmon.