27139072
When I hosted a wedding shower for a close friend 16 years ago, it was for her second marriage. But since she eloped the first time and soon divorced, her family and friends felt she should have a shower the second go-around.
There were about a dozen women of all ages who arrived at my home for the shindig. I love surprise parties and a mutual friend helped me pull this one off by telling the guest of honor we were going shopping.
Planning a wedding-shower menu is fun and setting up a buffet is the easiest, most efficient way to enjoy a party. I had colorful high-quality paper goods and plastic ware but brought out all my pretty serving bowls and platters. I served the Champagne in crystal flutes because I don’t like the taste of wine if it’s poured into a paper or plastic cup.
The dishes at the shower reflected foods that were popular in the late 1980s. I served my favorite Salmon Mousse, which was all the rage when Ronald Reagan was in the White House. An Asian-inspired chicken salad also was on the buffet, along with crudite and dip, a cheese platter and baskets of crackers and rolls. I can’t remember who brought the cake, but it was beautiful and delicious.
I set up the drink service in the kitchen and it included Champagne, a pitcher of orange juice, soft drinks, paper cups for coffee and tea and my good old standby, an ancient coffee urn.
It was mid-May so the weather behaved and my dogwood tree was still in pink-and-white bloom.
I asked a friend to arrive an hour before the appointed time to help set up.
My dining table looked lovely, covered with pink cloth and an arrangement of fresh flowers in the center. Paper plates and napkins sat side-by-side and forks were placed in a basket.
It is always a good idea to serve finger foods and eats that only require a fork at buffet parties — it is difficult to cut a piece of beef on a paper plate with a plastic knife and fork.
The following recipes serve 12 guests and can be easily doubled.
Salmon Mousse
Ingredients:
1 envelope of unflavored gelatin
1/2 cup of cold water
1 (15-ounce) can of red salmon
2 teaspoons of dried onion flakes
Juice of 1 lemon
Several sprigs of fresh dill, snipped with scissors
1 cup of Hellmann’s mayonnaise
1/2 cup of chili sauce
1 cup of whipping cream
Directions:
Place the gelatin in a large mixing bowl. Pour in the water and blend. Let sit for about 15 to 20 minutes.
Pick over the salmon for any skin or bones. Place in a food processor fitted with a steel blade and process until smooth. Add to the gelatin and blend well. Add the remaining ingredients, except for the cream, and blend well.
Place the cream in a bowl and whip with a handmixer until soft peaks form. Gently add to the salmon mixture and blend well.
Pour into a greased, 6-cup mold or serving bowl. Cover with plastic wrap and chill overnight.
When ready to serve, place in a bowl of hot water to loosen. Gently run a knife around the edge of the mold. Invert on a platter and serve.
Note from Phyllis: I still use my copper fish mold I received when Edward and I became engaged. A thinly sliced English cucumber makes good fish scales and a half of an olive can be the fish eye.
Asian Chicken Salad
Ingredients:
6 whole chicken breasts on the bone, halved
Kosher salt and freshly ground black pepper, to taste
4 baby bok choy, diced
Handful of sliced almonds
Canola oil
Sesame oil, to taste
Directions:
Preheat the oven to 350 degrees.
Place the chicken on a cookie sheet and sprinkle with the salt and pepper. Bake for about 30 to 35 minutes, or until the juices run clean when pierced with a knife.
Remove from the oven and place on a paper towel-lined cookie sheet. Let cool at room temperature.
Shred the chicken from the bones and place in a large mixing bowl. Wrap the bones in plastic wrap and foil. Put in a plastic bag and freeze for later use.
Add the remaining ingredients to the shredded chicken and blend well. Don’t overuse the canola oil. Taste and correct for seasoning.
Note from Phyllis: Baking the chicken on the bone retains flavor.
