Baby shower

I did the food for my friend Celia’s baby shower today.  Everything turned out well (if I do say so myself.)  I met with Celia and her daughter a few weeks ago and we planned a menu that we thought had something for everyone.  Here is what was served:

  • Chicken Salad
  • Crab salad in cucumber cups
  • Blanched asparagus with wasabi mayonnaise
  • Bloody Mary tomato salad
  • Pasta salad

Here are the recipes:

Chicken Salad

  • 1 whole bone in chicken breast with skin on (I prefer organic chicken)
  • 1 TB olive oil
  • salt and pepper to taste
  • 1 rib celery, finely chopped
  • 1/4 cup green grapes, halved
  • 1/2 tsp dried thyme
  • 1/2 tsp garlic powder
  • 1/4 tsp Worcestershire sauce
  • 1/4 tsp celery salt
  • salt and pepper to taste
  • 1/4 cup (or as needed) Hellmann’s mayonnaise

Preheat oven to 350.  Rub chicken with olive oil, salt and pepper and place in a ceramic dish.  Roast until chicken is at 150.  Combine chicken with celery and grapes and season with thyme, garlic pwoder, Worcestershire and celery salt.  Add mayonnaise and stir well to combine.  If salad is dry, add more mayonnaise.  Chill and refrigerate until ready to serve.

Crab salad in cucumber cups
  • 2 cucumbers, cut into slices about 3/4 inch
  • 1 pound of crabmeat
  • 2 TB mayonnaise
  • 1 TB lemon juice
  • 1 tsp celery salt (or 1 celery stalk minced)
  • 1/2 tsp Worcestershire sauce

Scoop center out of cucumber slices with a spoon.  Refrigerate until ready to serve.  Gently combine crabmeat with mayo, lemon juice, celery salt and Worcestershire.  Refrigerate until ready to serve.  When ready to serve, mound about 2 tsp of crab salad in cucumber cup and eat.  (For the baby shower I used 2 pounds of crabmeat and 5 cucumbers.  We could have used at least one more cucumber but the crab salad is good by itself.)

Asparagus with Wasabi Mayonnaise

  • Asparagus spears, tough ends broken off
  • 1 cup mayonnaise
  • 4 tsp soy sauce
  • 1 1/2 tsp sugar
  • 2 tsp lemon juice
  • 4 tsp wasabi paste
Blanch asparagus in boiling water for 2 minutes per batch.  Rinse under cold water and refrigerate.  Whisk together remaining ingredients and refrigerate.  Serve asparagus with mayonnaise dipping sauce.  (Mayonnaise keeps in the refrigerator for several weeks and is also good on turkey sandwiches.)  Everyone loved this – I made 3 pounds of asparagus.)

Bloody Mary tomato salad

  • good tomatoes (I used a mix of red and yellow)
  • 1 TB horseradish
  • 2 TB lemon juice
  • 1 tsp celery seed
  • 1/2 tsp Worcestershire sauce
  • 1/2 tsp pepper
  • 1/4 olive oil

Chop tomatoes.  Combine horseradish, lemon juice, celery seed, Worcestershire and pepper.  Gradually whisk in olive oil.  Toss with tomatoes.  Beautiful in the trifle bowl and I found one perfect leafy stalk of celery to garnish the bowl.

Pasta Salad

  • 1 pound tri-color fusilli pasta
  • 1 package Good Seasons Italian dressing (made according to package instructions.)  You can either use the Italian or Zesty Italian – I doubled the recipe and used one of each today.
  • 1 – 2 TB capers, drained
  • 1/4 cup grated Parmesan cheese

Cook pasta according to package directions.  Drain and rinse in cool water to stop cooking.  Toss with dressing, capers and Parmesan and cover.  Refrigerate until ready to serve.  You could add vegetables (blanched broccoli, sliced cherry tomatoes but I figured with everything else, we would just serve it straight.

Doesn’t the table look pretty!

Baby shower

Baby shower