What’s on the Menu at a Baby Shower for 30?

August 30, 2011 No comments

Last weekend, good friend Susan Dube’ hosted a baby shower for Maria, with help from several friends, Wendy Johnson, Barbara Zaugg, Helen Wood and Lise’ Zondler.  It’s always a big job to come up with the menu for such an event.  Susan did a great job putting it all together in her beautiful home and back yard:

Maria with Cake and Lemon Blackberry Cupcakes

Guest of Honor at Baby Shower

 

Summer Punch of Lemondade, Limeade, White Wine, Champagne and Sparkling Water
   with lemon slices and mint

Mimosas

Green Salad of Butter lettuce, red leaf lettuce, avocado, grapefruit sections, and candied almonds
   with Champagne Vinaigrette*

Grilled Chicken Salad (Recipe to follow)

Israeli Couscous with pineapple, shallots, pistachios, cilantro

Three Quiche Selections:  Lorraine, Spinach with Goat Cheese, Salmon (Champagne Bakery)

Mixed Summer Fruit Bowl

Baguettes

Chocolate cake with fruit filling (From Bakery & Cafe, www.bigjoyfamily.com)

Award-winning Lemon Blackberry Cupcakes
http://bit.ly/r0a1Zn

 


Grilled Chicken Salad for 30
15 chicken breasts (with skin and bones)
2 cups walnuts, chopped and toasted
4 celery ribs, chopped
1 red onion, chopped
2 cupes seedless red grapes, halved
2 cups seadless green grapes, halved

1 cup mayonaise
4 tablespoons tarragon vinegar
3 tablespoons fresh tarragon, chopped
2 Tablespoons lemon juice (freshly squeezed)

2 teaspoons salt (or to taste)
1 teaspoon pepper(or to taste)

Grill the chicken breasts until nicely browned. (The meat is very juicy and tasty when grilled with skin on and bone in)
Remove skin and bone and cut chicken into cubes.
Add chicken, walnuts, celery, onion, and grapes into large bowl.

In a medium bowl, combine the mayonaise, vinegar, tarragon and lemon juice.  Mix well.
Add to the chicken mixture.  Add salt and pepper.
Mix well.  Place in large decorative serving bowl.  Garnish with fresh tarragon leaves.

Serves 30.

 
**Gary’s Champagne Vinaigrette (Gary made the dressing for us at 6X these quantities)

3 tablespoons olive oil
1 tablespoon champagne vinegar
2 teaspoons Dijon mustard
½ teaspoon honey
Salt and pepper to taste

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