JUNE is wedding month and that means it's bridal shower season.
If you're elected to host a shower for the blushing bride don't panic, this is entertaining at its easiest. Just think fruit punch, finger food and dainty sweets. Steer clear of anything that's messy or drippy since it's likely your guests will be balancing a plate of goodies on their lap. Nothing squelches a party atmosphere more quickly than a big blob of crab dip on somebody's silk dress. Lavish platters of fresh fruit and colourful veggies with a lively dip are easy ways to complete your refreshment table.
PRETTY IN PINK SPARKLING PUNCH
1 can frozen pink lemonade concentrate
4 cups cranberry cocktail
4 cups chilled sparkling water
Lemon slices and fresh raspberries to garnish
In a large pitcher, mix together the lemonade concentrate and the cranberry cocktail; cover and chill for a minimum of one hour. Just before serving, gently stir in the sparkling water. Add lemon slices and raspberries to the pitcher to garnish. Makes about 18 half-cup servings.
For an alcoholic punch, substitute four cups dry sparkling wine for the sparkling water, as well as one-quarter cup orange liqueur, such as Grand Marnier or Cointreau.
HERBED GOAT CHEESE & RED PEPPER CHEESECAKE
Make this the centrepiece of your table. With its glistening scarlet topping it's a showstopper. Serve on a platter surrounded by crisp crackers and flatbreads.
One 250-gr package cream cheese, room temperature
4 oz herbed goat cheese, room temperature
¼ cup sour cream
1 large egg
1 Tbsp finely chopped shallots or green onions
1 ?3 cup chopped roasted red peppers (available in jars in the pickle aisle of your supermarket)
¼ tsp salt
¼ tsp freshly grated black pepper
Topping:
½ cup red pepper jelly (regular or spicy-hot)
Preheat oven to 325 degrees. Prepare a six-inch round cake pan or shallow baking dish by lining the bottom with a circle cut from parchment paper (spray pan lightly with cooking spray before inserting paper to get it to stay in place). Spray sides of pan with cooking spray.
Boil a kettle of water and set it aside. In the bowl of a stand mixer, blend together the cream cheese and goat cheese until completely smooth, scraping bowl as necessary. Add the sour cream, egg, chopped peppers, shallots, salt and pepper and mix at low speed until very well combined, scraping bowl as necessary. Pour the mixture into the prepared pan and smooth top.
Place the pan into a larger, shallow baking dish and place into the preheated oven. Quickly add hot water from the boiled kettle to the larger pan until it comes half way up the sides of the pan containing the cream-cheese mixture. Bake until cheesecake is just firm in the centre (it should still jiggle ever so slightly when gently shaken), about 35 minutes. Remove from the oven; remove baking dish from water bath and set it on a rack to cool. When completely cool, cover it with plastic wrap and refrigerate for at least six hours or preferably overnight.
To serve, run a thin-bladed knife around the edge of the baking dish. Place a serving plate over the top of the pan and quickly invert to release cheesecake onto plate (you might need to jiggle the pan a little to get it to release). Remove parchment paper from cheesecake; spread an even layer of red pepper jelly over top. Makes 12 to 16 appetizer servings.
ROLLED OLIVE SANDWICHES
These are very retro, and were a popular snack in the '60s. They're every bit as delicious today.
24 thin slices fresh sandwich bread, crusts removed
One 250-gr package cream cheese, softened
½ cup each of chopped black olives and chopped pimento-stuffed green olives (drain olives well before chopping)
½ cup chopped toasted pecans
½ cup mayonnaise
¼ tsp freshly grated black pepper
Flatten each slice of bread with a rolling pin. In a medium bowl, mix remaining ingredients together until well blended; spread approximately two tablespoons of olive mixture evenly over each slice of bread, spreading right to the edges.
Roll each bread slice up tightly and wrap securely in plastic wrap; refrigerate for at least four hours. Cut each roll into four slices to serve. Makes 96 appetizers.
Angela Shellard is a self-described foodie. She has done informal catering for sports and business functions and enjoys entertaining family and friends at home. Contact: [email protected].
