Beautiful Baby Shower Menu

The food is the star of any baby shower.



Amy Richardson shares her throwback menu perfect for any baby shower.

Pastel Sandwiches
1/2 pound asparagus, trimmed
4 oz goat cheese, crumbled
4 oz whipped cream cheese
2 tbsp sour cream
Sciabica’s Orange Olive Oil


Heat oven to 425



Place asparagus on parchment lined baking sheet. Drizzle with olive oil, sprinkle with fresh cracked pepper and sea salt. Cook for 4-5 minutes until crisp tender.



In a medium sized bowl, mix together cheeses.



To assemble:
On the bottom layer, spread the cheese evenly all the way to the edges. Top with a single layer of asparagus. Drizzle with orange oil, adding fresh cracked pepper if desired. Repeat again. Sandwich should have two layers of filling and three layers of bread. Trim sides, and cut with a sharp serrated knife into desired shapes. Cover with a lightly dampened cloth and refrigerate until ready to eat.



Makes 8 servings


French Herb Cheese, Radish and Black Pepper Pastel Party Sandwiches



1/2 loaf pastel orange sandwich bread


1/2 pound radishes, grated


Fresh pea shoots, trimmed



8 oz whipped cream cheese


3 tbsp creme fraiche


1 1/2 tsp minced scallions or green onion


1 1/2 tsp minced fresh parsley


1 1/2 tsp minced fresh dill


1/2 tsp lemon juice



In a medium sized bowl, mix together cheese and creme fraiche.

Stir in herbs and lemon juice.



To assemble:
On the bottom layer, spread the cheese evenly all the way to the edges. Top with a layer of radish. Add a thin layer of pea shoots, and fresh cracked pepper. Repeat again. Sandwich should have two layers of filling and three layers of bread. Trim sides, and cut with a sharp serrated knife into desired shapes. Cover with a lightly dampened cloth and refrigerate until ready to eat.



Makes 8 party sandwiches


Fresh Strawberry Mascarpone and Cream a Pastel Party Sandwiches



1/2 loaf pastel pink sandwich bread


4 oz mascarpone


4 oz whipped cream cheese


1/4 cup confectioners sugar


1/2 cup fresh strawberries chopped


1/4 pound sliced strawberries



In a medium sized bowl, mix together cheeses. When well blended, ad the chopped strawberries.



To assemble:



On the bottom layer, spread the cheese evenly all the way to the edges. Top with a thin layer of sliced strawberries. Repeat again. Sandwich should have two layers of filling and three layers of bread. Trim sides, and cut with a sharp serrated knife into desired shapes. Cover with a lightly dampened cloth and refrigerate until ready to eat.



Makes 8 party sandwiches

Chocolate Cream Puffs with Double Dark Chocolate Ice Cream and Godiva Chocolate Sauce
Chocolate Cream Puffs*
Godiva Chocolate Sauce*
Double Chocolate, either Talenti, or Haagen Dazs ice cream, purchased ice cream
Fresh raspberries, fresh mint, and cocoa for dusting if desired



Chocolate Cream Puffs:

1 cup water
1/2 cup butter
1/4 cup Dutch processed cocoa
2 tbsp sugar
1/8 tsp salt
4 eggs


Preheat oven to 400 degrees
Fresh raspberries, fresh mint, and cocoa for dusting if desired



In a medium sized saucepan, bring water, butter, sugar and salt to a boil. Into the mix, stir in flour and cocoa all at once, stirring until it forms a ball; about 1-2 minutes. Cool 10 minutes.
Using an electric mixer, beat in eggs one at a time, until mixture forms a consistent dough. Either pipe or scoop tablespoons of dough onto a parchment lined baking sheet.
Fresh raspberries, fresh mint, and cocoa for dusting if desired



Bake for 22-25 minutes or until lightly browned. Turn off oven. With a sharp knife, make a small slice in the side near the bottom to release the steam. Return to the oven and cool with the door propped open, about an hour.
Fresh raspberries, fresh mint, and cocoa for dusting if desired



Godiva Chocolate Sauce:
Fresh raspberries, fresh mint, and cocoa for dusting if desired



1/2 cup butter
1 cup sugar
1 cup evaporated milk
3.5 oz Godiva 72% Dark Chocolate Bar, broken into pieces
1/2 cup bittersweet chocolate pieces
Fresh raspberries, fresh mint, and cocoa for dusting if desired



In a medium sized saucepan over medium heat, melt butter. Add sugar, evaporated milk, and chocolate. Whisk until smooth and comes to a simmer. Remove from heat and let cool.
Fresh raspberries, fresh mint, and cocoa for dusting if desired



To assemble:
Fresh raspberries, fresh mint, and cocoa for dusting if desired



Lightly dust individual plates with cocoa. Cut cream puff in half. Place bottom half on plate. Fill with a scoop of ice cream. Cover with top half of the cream puff. Drizzle with chocolate sauce and garnish with fresh raspberries and mint.
Fresh raspberries, fresh mint, and cocoa for dusting if desired



Makes 12-16 individual servings

Iced Sparkling Pink Lemonade and Fresh Berry Fruitinis
Assorted berries, raspberries, blackberries, and strawberries
Sparkling pink lemonade
Crushed ice
Fresh Mint
Skewers, with ribbon markers
Small straws


Place a few berries and a sprig of mint onto ribboned skewers.
Place desired amount of berries and ice into glasses, pour sparkling lemonade over the top and serve with a straw.



Iced Sparkling Limeade with Watermelon, Honeydew, and Cantaloupe Fruttinis



Watermelon, scooped into melon balls
Honeydew, scooped into melon balls
Cantaloupe, scooped into melon balls
Sparkling Limeade
Crushed ice
Fresh Mint
Skewers, with ribbon markers
Small straws



Place a few berries and a sprig of mint onto ribboned skewers.
Place desired amount of melon and ice into glasses, pour sparkling limeade over the top and serve with a straw.



Find more of Amy’s recipes at www.greattastebuds.com.

Add comment