Fresh Bridal Shower Menu

If you’re planning to host a bridal shower, here’s a menu idea from The Wedding Chicks. Great for non-bridal parties as well. On the menu:

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The presentation. A window table.

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Kiwi and lime infused water with a splash of mint:

  • 6 cups chilled still water or seltzer water
  • 12 slices unpeeled cucumbers (thin slices)
  • 4 slices limes (thin slices)
  • 4 sprigs fresh mint, 2 inches long, slightly crushed
  • 2 Kiwis (thin slices)

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Recipe – Mint Mojito:

  • .25 oz Captain Morgan Original spiced rum
  • 12 mint leaves
  • 1 tbsp sugar
  • 0.5 oz lime juice
  • 2 oz soda water
  • Place mint leaves in bottom of glass. Add crushed ice, Captain Morgan Original Spiced Rum, sugar, and lime juice, and muddle. Add soda water and garnish with mint leaves.

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Recipe – Tuna, Asparagus, and New Potato Salad with Chive Vinaigrette and Fried Capers Salad:

  • 1 1/2 pounds thick asparagus, stems peeled
  • 1 1/4 pounds baby red potatoes, halved or quartered
  • 1/3 cup olive oil
  • 1/2 cup capers, drained, patted dry
  • 8 ounces mixed spring greens
  • 16 large radishes, trimmed, very thinly sliced (about 3 cups)
  • 3 large hard-boiled eggs, peeled, quartered
  • 12 ounces imported tuna packed in oil, drained
  • Chive blossoms (optional)

Recipe – Vinaigrette:

  • 1/3 cup chopped fresh chives
  • 1/4 cup Champagne vinegar
  • 1 small shallot, coarsely chopped
  • 1 teaspoon honey
  • 1 teaspoon Dijon mustard
  • 2/3 cup vegetable oil
  • 1/3 cup extra-virgin olive oil

Recipe – Garlic Bread:

  • 2 teaspoons finely chopped garlic
  • 1/2 stick (1/4 cup) unsalted butter, softened
  • 1 tablespoon extra-virgin olive oil
  • 2 tablespoons finely chopped fresh flat-leaf parsley
  • 1 (15- by 3 1/2-inch) loaf Italian bread

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Bon Appetit! Check out my earlier cocktail par-tay time post for another option.

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