Baby Shower Menu and Recipes

Baby Shower Menu and Recipes

Hosting a baby shower is a wonderful honor and serving delicious and creative food is an important part of creating a memorable gathering. Unless you are hosting an intimate gathering where a sit-down meal would be ideal, you might consider offering a buffet-style meal, with a variety of dishes for you guests to choose from. Set your foods around the room to encourage guests to mingle.

Food for a Baby Shower: Traditional Showers

Late morning is a great time to host a baby shower. It is well before the mama-to-be needs her afternoon nap and brunch is such a versatile meal.

If you have an afternoon baby shower planned, try a lunch menu that focuses on ease and a variety of flavors, colors and textures for a visually and tastefully appealing meal. Entice your guests with the following recipes, which can all be assembled ahead of time.

A variety of cheese and crackers, as well as bottled sparkling water and juices, would also make a nice addition to the menu. For an extra-special touch, order personalized baby shower cookies or cupcakes from a local bakery for dessert.

If you are not hosting a virtual baby shower, scroll down to the Late Morning Baby Shower Brunch Menu and the Afternoon Luncheon Baby Shower Menu!

Baby Shower Food: Virtual

This is a tough one! Culturally, it is ingrained in us to celebrate with a meal, so serving food to guests of a virtual baby shower is something everyone asks about, but not everyone pulls off. Here are some ideas for you:

  • Skip it — it’s a virtual shower, no one will be offended at not being offered virtual food to eat (LOL)
  • Gift Certificates to popular coffee or tea houses (possibly can be delivered electronically / email)
  • Baby shower food favors such as candy bars, cookies or candies (requires mailing)
  • Online meal or grocery delivery services; expensive but would certainly impress your guests!

If you think of anything else, please let me know!

Late Morning Baby Shower Brunch Menu & Recipes

Afternoon Baby Shower Luncheon Menu & Recipes

Baby Shower Menu and Recipes written by Jill Abell. Jill is a food writer and mom living, eating, and playing in Central Oregon. Prior to becoming a mama, she owned Holistic Gourmet Cooking School at Lake Tahoe, California.

Baby Shower Brunch Recipes

Late morning is a great time to host a baby shower. It is well before the mama-to-be needs her afternoon nap and brunch is such a versatile meal.

A delectable variety of brunch recipes can be prepared ahead of time. We suggest serving a frittata, which is easy to assemble and serves a large crowd. They can be cooked ahead of time and served warm or at room temperature. Following are two very different frittata recipes that can easily be adapted to meet your needs and tastes. Feel free to substitute your favorite sautéed vegetables and cheese and add crumbled sausage, bacon or smoked salmon for an extra special dish.

In addition to these egg dishes, we suggest serving a savory bread, such as biscuits or croissants, with jam. A gourmet fruit salad, sweet bread or muffins, fruity “Party Punch,” tea and coffee complete this mouth-watering meal.

This baby shower brunch menu and the recipes are brought to you by Web Baby Shower: The Fun and Easy Way to Host A Virtual Baby Shower Online! Start Your Web Baby Shower Today!

Late Morning Baby Shower Brunch Menu & Recipes

Feta, Sun-Dried Tomatoes And Basil Frittata Recipe

Yield: 12

This is a very versatile dish and many substitutions can be made. Try using diced Roma tomatoes instead of the sun-dried tomatoes, cheddar cheese instead of feta cheese, and a variety of sautéed vegetables such as shitake mushrooms, red peppers and onions instead of the Kalamata olives.

Ingredients

  • 20 large eggs
  • ½ cup heavy cream or milk
  • 3 cups crumbled feta cheese (about 12 ounces)
  • 20 drained oil-packed sun-dried tomatoes, finely chopped
  • 1 cup fresh basil leaves, finely chopped
  • ½ teaspoon ground black pepper
  • 1 stick butter
  • 2/3 cup pitted Kalamata olives, chopped
  • 1 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Instructions

  1. Preheat broiler.
  2. Whisk eggs and cream in large bowl to blend.
  3. Stir in feta cheese, tomatoes, basil and pepper.
  4. Using two 10-inch heavy nonstick skillets, melt half the butter in each skillet over medium-high heat.
  5. Add half egg mixture to each; do not stir.
  6. Cook until eggs start to firm and sides and bottom begins to brown, lifting sides occasionally to let uncooked egg run underneath, about 5 minutes.
  7. Sprinkle each with half the olives and Parmesan cheese.
  8. Transfer the skillets to the broiler and cook until the eggs start to puff and brown, about 2 minutes.
  9. Using flexible spatula, loosen edges and bottom of frittata. Slide out onto plate.
  10. Slice frittata into wedges.
  11. Serve warm or at room temperature.

 

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Potato And Cheddar Frittata

Yield: 12

Ingredients

  • 20 large eggs
  • ½ cup heavy cream or milk
  • ¾ teaspoon salt
  • 1 ½ teaspoons black pepper
  • 2 garlic cloves, halved
  • ¾ cup olive oil
  • 2 cups diced onion
  • 4 cups sliced mushrooms, preferably shitake or cremini
  • 6 cups frozen shredded hash brown potatoes
  • 4 cups chopped fresh spinach
  • 3 cups grated cheddar
  • 1 cup diced tomato
  • 1 large avocado, pitted and sliced into 12 pieces

Instructions

  1. Put oven rack in middle position and preheat oven to 375°F.
  2. Whisk together eggs, cream or milk, salt and pepper until just combined.
  3. Heat oil in two ovenproof 10-inch heavy nonstick skillets over medium heat.
  4. Put half of the garlic in each skillet and cook, stirring occasionally, until golden, about 2 minutes. Discard.
  5. Add half of the onions and mushrooms to each skillet.
  6. Cook until starting to brown, about 5 minutes.
  7. Add half the potatoes and spinach to each skillet and cook until beginning to brown, about 5-10 minutes.
  8. Pour half the beaten eggs evenly over potato mixture in each skillet and sprinkle cheese over eggs.
  9. Transfer skillets to oven and bake frittatas, uncovered, until set and just cooked through, about 15 minutes.
  10. Invert a plate over skillet and, holding them together with oven mitts, invert frittatas onto two plates.
  11. Sprinkle with chopped tomato and serve with avocado slices.
  12. Can be served warm or at room temperature.

 

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Banana Coconut Muffins

Yield: 8 muffins or 1 loaf

The coconut in this recipe is a surprising and delicious change to the standard banana bread recipe. Feel free to add sprinkled chopped nuts, such as macadamia or walnuts, to the batter and top of these before baking. Keep an eye on these towards the end of baking to make sure the coconut does not burn.

Ingredients

  • 1 ¼ cups all-purpose flour
  • 1 teaspoon baking powder
  • ¼ teaspoon salt
  • 2 very ripe bananas, mashed (about 1 cup)
  • 6 tablespoons unsalted butter, melted
  • ¼ cup white sugar
  • ¼ cup brown sugar
  • 1 large egg
  • ½ teaspoon vanilla extract
  • ¼ teaspoon almond extract
  • ¾ cup sweetened flaked coconut, slightly toasted in a dry skillet
  • Special equipment: a muffin tin with 8 (½ cup) muffin cups; paper liners or 1 loaf pan

 

Instructions

  1. Put oven rack in middle position and preheat oven to 375°F.
  2. Line muffin cups with liners or grease loaf pan.
  3. Whisk together flour, baking powder and salt in a bowl.
  4. Whisk together bananas, butter, sugar, egg, vanilla extract, almond extract and ½ cup coconut in a large bowl until combined well,then fold in flour mixture until flour is just moistened.
  5. For muffins, divide batter among lined muffin cups and sprinkle with remaining ¼ cup coconut.
  6. For bread, spread batter in loaf pan and sprinkle with remaining coconut.
  7. Bake until muffins or bread are puffed and golden, about 25 minutes for muffins, 35 minutes for bread.
  8. Transfer muffins to a rack and cool slightly.

 

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Cinnamon Blueberry Bread

Yield: 1 loaf

Ingredients

  • ¾ stick (6 tablespoons) unsalted butter, softened
  • 1 cup + ¼ cup packed light brown sugar
  • ½ cup whole milk
  • 1 large egg
  • 1 cup all-purpose flour
  • ½ cup whole wheat flour
  • 1 ½ teaspoons baking powder
  • 1 Tablespoon cinnamon
  • ½ teaspoon salt
  • 1 ½ cups blueberries (7 ½ oz)
  • 1 loaf pan

Instructions

  1. Put oven rack in middle position and preheat oven to 400°F. Grease loaf pan.
  2. Whisk together butter, 1 cup of brown sugar, milk and egg in a bowl until well combined.
  3. Whisk together flour, baking powder, cinnamon and salt in a large bowl. Add milk mixture and stir until just combined. Fold in blueberries gently.
  4. Pour into loaf pan and sprinkle with remaining brown sugar.
  5. Bake until golden brown and a wooden pick inserted into center of a muffin comes out clean, 25 to 30 minutes.

 

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Baby Shower Fruit Salad

Serving Size: 16

Ingredients

  • 4 cups green grapes
  • 4 cups cubed pineapple
  • 2 cups blueberries
  • 2 cups peeled and cubed apples
  • 2 cups mandarin oranges
  • 1 cup Grand Marnier, Cointreau or other orange liqueur
  • 1 cup orange juice
  • 4 tablespoons sugar
  • 2 cups sliced strawberries
  • 2 cups sliced bananas

Instructions

  1. Combine all ingredients, except strawberries and bananas, in large bowl.
  2. Cover and refrigerate up to 8 hours.
  3. Add strawberries and bananas right before serving.

 

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Baby Shower Party Punch

Yield: 16

Ingredients

  • 4 cinnamon sticks
  • 2 cups water
  • 3 cups orange juice
  • 1 cup pineapple juice
  • 2 liters 7-Up

Instructions

  1. In a saucepan, simmer cinnamon with water for 5 minutes. Cool.
  2. In a large bowl, combine cinnamon mixture with orange juice and pineapple juice.
  3. Pour in 7-Up just before serving.

 

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Baby Shower Lunch Menu & Recipies

If you have an afternoon baby shower planned, try a lunch menu that focuses on ease and a variety of flavors, colors and textures for a visually and tastefully appealing meal. Entice your guests with the following recipes, which can all be assembled ahead of time.

Start with Donna’s Amazing Artichoke Dip on sliced fresh baguette accompanied by fresh vegetables from the Red, White and Orange Crudités Platter and the decadent Pesto and Feta Pinwheels. Follow these scrumptious appetizers with the colorful Parmesan, Tomato and Corn Pie or the Pasta Salad With Mozzarella, Sun-Dried Tomatoes and Olives. The fun and easy Baby Shower Toasts compliment the vegetable pie and pasta dishes.

A variety of cheese and crackers, as well as bottled sparkling water and juices, would also make a nice addition to the menu. For an extra-special touch, order personalized baby shower cookies for dessert.

This baby shower lunch menu and the recipes are brought to you by Web Baby Shower: The Fun and Easy Way to Host a Virtual Baby Shower Online! Start Your Web Baby Shower Today!

Donna’s Amazing Artichoke Dip

Yield: 16

Ingredients

  • 3 cloves garlic
  • (2) 14 ounce can artichokes, drained (see note)
  • 1 ½ cups mayonnaise
  • 2 cups grated Parmesan cheese, preferably Parmigiano-Reggiano
  • 8-ounce can chopped green chillis (or roasted red peppers)
  • 1 dash cayenne pepper
  • 1 fresh baguette, thinly sliced diagonally
  • Optional: Sprinkle with chopped green onions or tomatoes just before serving.

Note: Be sure to purchase artichokes that are not marinated and are packed in water.

Instructions

  1. Preheat oven to 350°F.
  2. Puree garlic in a blender or food processor.
  3. Add remaining ingredients, except baguette, and puree.
  4. Bake in an ovenproof dish for 20 minutes.
  5. Turn on broiler to brown the top.
  6. This dish can be served warm or at room temperature.

 

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Pesto & Feta Pinwheels

Ingredients

  • ½ package (17 ¼ ounce size) Pepperidge Farm Frozen Puff Pastry Sheets (1 sheet)
  • 8 ounces prepared pesto
  • 6 ounces crumbled feta

Instructions

  1. Thaw pastry sheet at room temperature for 30 minutes.
  2. Preheat oven to 400°F.
  3. Unfold pastry on a lightly floured surface.
  4. Spread the pesto evenly over the pasty.
  5. Sprinkle with feta.
  6. Starting at one side, roll up like a jelly roll.
  7. Cut into 20 (½ inch) slices.
  8. Place 2 inches apart on baking sheet.
  9. Bake 15 minutes or until golden.
  10. Serve immediately.

 

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Red, White & Orange Crudités Platter

Yield: 12

Ingredients

  • 4 cups baby carrots
  • 3 large cucumbers, peeled, seeded and sliced into sticks
  • 1 large head of cauliflower, broken into small florets
  • 2 red bell peppers, seeded and thinly sliced
  • 1.5 cups prepared Ranch dressing
  • 1.5 cups prepared Blue cheese dressing

Instructions

  1. Arrange vegetables on a decorative platter.
  2. Pour dressing into 2 bowls and arrange either on the platter or next to it.

 

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Parmesan, Tomato and Corn Pie

Yield: 6 to 8
Baby Shower Menu Idea: Parmesan, Tomato & Corn Pie
Ingredients

  • 3 Tbsp. butter
  • 1 cup diced onion
  • 2 garlic cloves, minced
  • 3 cups fresh or frozen and defrosted corn kernels
  • 5 small zucchini, cut into matchstick pieces
  • 2 teaspoons salt
  • 1 teaspoon freshly ground black pepper
  • ¼ cup packed chopped fresh basil
  • 3 to 4 vine-ripened tomatoes, cut into ½-inch slices
  • 1 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano
  • ½ cup Italian breadcrumbs
  • 2 tablespoons olive oil

Instructions

  1. Preheat the oven to 375°.
  2. Heat a large skillet over medium-high heat.
  3. Melt butter and add onion and garlic. Sauté until starting to brown, 5-10 minutes.
  4. Add the corn, zucchini, 1 teaspoon of salt, ½ teaspoon of pepper and basil. Combine well.
  5. Pour the vegetable mixture into a 13 by 9-inch ovenproof baking dish.
  6. Cover with the tomatoes.
  7. Sprinkle with the remaining salt and pepper.
  8. In a small bowl, combine the cheese and the breadcrumbs.
  9. Sprinkle the mixture over the tomatoes and drizzle with the olive oil.
  10. Bake the pie for 30 minutes, or until the cheese is bubbling.
  11. Remove it from the oven and let it stand for 5 minutes before serving.

 

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Pasta Salad With Mozzarella, Sun-Dried Tomatoes And Olives

Yield: 8

Ingredients

  • ¾ cup olive oil
  • 1 cup drained oil-packed sun-dried tomatoes
  • ½ cup balsamic vinegar
  • 2 tablespoons drained capers
  • 2 garlic cloves, minced
  • 1 pound cooked fusilli pasta
  • 1 pint cherry tomatoes, halved
  • ½ cup minced pitted Kalamata olives
  • 2 cups drained artichoke hearts
  • 2 cups blanched chopped broccoli
  • 8 ounces fresh water-packed mozzarella cheese, drained, cut into ½-inch pieces
  • 1 cup (packed) fresh basil leaves, thinly sliced
  • 1 cup freshly grated Parmesan cheese, preferably Parmigiano-Reggiano

Instructions

  1. Blend first 5 ingredients in processor until sun-dried tomatoes are coarsely chopped.
  2. In a large bowl, combine dressing and pasta. Toss to coat well.
  3. Add remaining ingredients.
  4. This can be made 6 hours ahead and kept in the refrigerator. Bring to room temperature before serving.

 

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Baby Shower Toast

Yield: 24

Ingredients

  • ¾ cup grated Parmesan cheese, preferably Parmigiano Reggiano
  • ½ cup mayonnaise
  • 1 small garlic clove, pressed or minced
  • ¼ tsp. grated black pepper
  • 24 slices good-quality wheat bread
  • Special Equipment: Cookie cutter in the shape of a stork, baby carriage or your favorite shape

Instructions

  1. Heat the oven to 400°F. In a small bowl, combine the Parmesan, mayonnaise, garlic and pepper.
  2. Lay the bread on a work surface and cut each slice with the cookie cutter of your choice.
  3. Spread about 2 teaspoons of the mayonnaise mixture evenly onto each shape.
  4. Arrange them on a large baking sheet and bake until golden and bubbly, 5 to 7 minutes.
  5. Serve immediately.

 

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