Bridal Shower Food Recipes

Bridal Shower Food Recipes

Throwing a bridal shower is fun, but it is also a lot of responsibility, especially regarding the food menu. The following article will provide you with some creative bridal shower food recipes and solve your problem.
Traditional Japanese Sushi

Ingredients
  • Nori seaweed sheets, 4
  • Prawns, 4 ounces (cooked)
  • Asparagus spears, 4 (blanched and sliced)
  • Fresh tuna, thinly sliced, 4 ounces (raw)
  • Fresh salmon, thinly sliced, 4 ounces (raw)
  • Octopus, 4 ounces (cooked)
  • Sushi rice, 2 cups (cooked)
  • Salmon caviar,1 tablespoon
  • Wasabi paste,1 tablespoon
  • Shiitake mushrooms, blanched and sliced
Process

Start by placing the nori sheets on a serving plate. Spread ½ cup sushi rice onto each nori sheet, press with fingers to adhere. Spread wasabi paste in the middle of each nori roll, now arrange the tuna, octopus, salmon and tuna evenly over the sushi rice on each sheet. Top with mushrooms and asparagus spears. Slowly roll the sushi in jelly-roll style and slice the rolls into ¾-inch pieces. Serve immediately.

Mini Quiches

Ingredients
  • Eggs, 2
  • Chopped green chilies, 1 4-ounce can (drained)
  • Cream cheese, 1 3-ounce package (softened)
  • All-purpose flour, 1 cup
  • Monterey Jack cheese, 1 cup (shredded)
  • Butter or margarine, ½ cup (softened)
  • Whipping cream, ½ cup
  • Salt, ¼ tsp.
  • Pepper, ⅛ tsp.
Process

Mix cream butter and cream cheese in a small mixing bowl, add in flour, and beat until well blended. Form 24 small balls, cover, and refrigerate them for 1 hour. After an hour, press the cream cheese balls in greased miniature muffins cups. Add a teaspoon of cheese and ½ teaspoon of chillies in each shell and set aside. Take a bowl and beat eggs, salt, cream, and pepper in it. Spoon this mixture into the shells and bake for about 30 - 25 minutes at 350ºF or until golden brown. Let it stand for 5 minutes and then serve. You can refrigerate the leftovers, if any.

Cheesecake Brownie

Ingredients
  • Eggs, 5
  • Cream cheese, 400 grams
  • Icing sugar, 250 grams
  • Dark chocolate, 200 grams (roughly chopped)
  • Unsalted butter, 200 grams
  • Raspberries, 150 grams + extra to decorate
  • Icing sugar, 150 grams
  • Plain flour, 110 grams
  • Icing sugar, 100 grams
  • Whipping cream, 300 milliliters
  • Vanilla extract, ½ teaspoon
Process

Preheat the oven to 340ºF. For the brownie, melt chocolate in a heatproof bowl by keeping it over a pan of shimmering water. Cream butter and 250 grams of icing sugar in a food mixer. Add in 3 eggs, one at a time, mixing well after each addition. Slowly beat in the flour, increase the speed to high, and blend until smooth. Lastly, add in the melted chocolate and mix thoroughly. Pour this mixture into a 33 centimeter x 23 centimeter x 5 centimeter baking tray lined with greaseproof paper. Smoothen the surface with a palette knife.

For the cheesecake, combine cream cheese, 150 grams of icing sugar, and the vanilla extract. Beat until smooth and thick in an electric mixer. Add in two eggs, one at a time, mixing well after each addition. Do not overmix. Spoon this mixture on top of the brownie mixture and smooth over with a palette knife. Bake for about 30 - 40 minutes in the preheated oven until cheesecake cake is firm to touch. Let it cool completely and then cover and refrigerate for 2 hours or overnight.

For the icing, beat 100 grams of sugar, raspberries, and cream until firm. Place the brownie on a board cheesecake side up. Spread the topping over this evenly and decorate with lots of raspberries.
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