Wedding Shower Recipes

May 11, 2011

6 min read


Delectable finger foods for a weight-conscious crowd.

Here are some fab finger foods that will really stand out. I also suggest you make the menu dairy: I’m envisioning a Sunday brunch or lunch.

The additional beauty of finger foods is that they are cute, sweet looking, and pleasing to the eye. You and your guests won’t feel like they are eating too much. Bite size always is a winner with a weight-conscious crowd.

Potato and Goat Cheese Triangles

Puff pastry gets a savory addition of potatoes and goat cheese that are perfectly seasoned with fresh lemon zest for a beautiful light appetizer that will both impress and satisfy.

  • Prep time: 20 minutes
  • Cook time: 32 minutes
  • Servings: 12


  • 2 small russet potatoes, peeled and cubed
  • 1 small red onion, diced
  • 2- ounces goat cheese
  • 1 tablespoon unsalted butter
  • 1 tablespoon olive oil
  • 1 tablespoon fresh thyme or 1/2 teaspoon dried
  • Zest of 1 lemon
  • 1 teaspoon Kosher salt
  • freshly ground black pepper
  • 1- pound frozen puff pastry, defrosted
  • 1 to 2 tablespoons all-purpose flour
  • 1 large egg, beaten with 1 tablespoon water


  1. In a small saucepan, cover potatoes with cold water and boil until tender, about 12 minutes. Drain well and transfer to a medium bowl. Mash with a potato masher until fairly smooth. Add onion, goat cheese, butter and olive oil and stir until combined and creamy. Add thyme, zest, salt and pepper and stir to combine.
  2. Roll out puff pastry on a lightly floured surface to about 1/8” thick. Cut into 24 squares. Place a heaping teaspoon full of potato filling in the center of each square. Brush 2 of the 4 edges of each square with egg wash and fold edges over to create a triangle. Slightly press down filling and press edges tightly to seal. Press edges with the tip of a fork to seal and transfer triangles to a sheet pan. Chill 20 minutes or until firm.
  3. Preheat oven to 425 F. Brush the tops of triangles with remaining egg wash and use a small knife to cut a 1/4” slit in the top of each to let steam escape while baking. Bake 10 minutes. Reduce oven to 350 F and bake 10 minutes more or until golden brown. Serve warm.

Crispy Artichoke Hearts Recipe

Handle artichokes very delicately to ensure that the bread crumbs don't fall off.

  • Prep time: 5
  • Ready time: 5 min
  • Servings: 3-4


  • 1 cup seasoned bread crumbs
  • 1 (12-ounce) jar quartered, marinated artichoke hearts
  • 1 1/2 cups extra virgin olive oil
  • 1 1/2 cups vegetable oil


  1. Place bread crumbs in a small bowl.
  2. Drain artichokes and toss in bread crumbs to cover. Set aside.
  3. Heat olive and vegetable oils in a deep 10-inch skillet over medium heat. Temperature should reach 350 degrees to 375 degrees F on a deep-fry thermometer, so a breaded cube tossed in should brown in 60 seconds.
  4. Add artichokes carefully. Fry 1 to 2 minutes until crisp.
  5. With a slotted spoon, remove artichokes from hot oil. Drain on paper towels and serve immediately. Place a decorative toothpick in each piece, if desired

Individual Pavlovas with Lemon Curd Whipped Cream

Pavlovas are just a fancy name for meringues and always wow guests without being too complicated for you in the kitchen. You can make them the day before and then fill with bright lemony whipped cream just before serving.

  • Prep time: 20 minutes
  • Cook time: 45 minutes
  • Servings: 12


  • 2 cups Granulated sugar
  • 2 tablespoons cornstarch
  • 6 large egg whites, at room temperature 30 minutes
  • Pinch of kosher salt
  • 4 Tablespoons cold water
  • 2 cups heavy whipping cream
  • 10 tablespoons lemon curd
  • 2 cups strawberries, stems removed and sliced


  1. In a small bowl, combine sugar and cornstarch. In an electric mixer fitted with a whisk, beat egg whites with salt until soft peaks form. Add water and continue to beat until soft peaks form again. While whipping, sprinkle in sugar mixture a 1/4 cup at a time and beat until stiff peaks form, about 5 minutes.
  2. Divide meringue evenly into 12 round mounds on sheet pans and spread into a 3 1/2” circle with the back of a spoon, making a indentation in the middle and leaving a 1/2” rim around the edge. Bake for 45 minutes, until meringue is puffed up and begins to crack. Turn oven off and crack the door open slightly and allow to dry for 1 hour. Remove and cool completely.
  3. In an electric mixer fitted with a whisk, whip cream until soft peaks form. Add lemon curd and beat until stiff peaks form. Fill each pavlova with about 3 heaping tablespoons of lemon cream mixture and top with one sliced strawberry.

Sparkling Lemon Cocktail

A glass of champagne or sparkling wine always adds a touch of class to any event. This bubbly cocktail adds a touch of lemon liqueur for a hint of color and fresh flavor.

  • Prep time: 5 minutes
  • Cook time: 0 minutes
  • Ready time: 5 min
  • Servings: 1


  • 1 ounce limoncello or lemon liqueur
  • 5 ounces sparkling wine
  • 1 lemon, peeled with a vegetable peeler
  • 2 tablespoons granulated sugar


  1. Pour limoncello in the bottom of a champagne flute. Top with sparkling wine.
  2. For garnish, thinly slice lemon peel. Wrap one slice around the thinnest part of a spoon handle, like a corkscrew, and press firmly. Unwind and toss with sugar. Shake off excess sugar and hang twist on edge of glass.

Smoked Salmon and Goat Cheese Bruschetta

  • Prep time: 15 minutes
  • Cook time: 6 minutes
  • Servings: 12


  • 12 slices Italian bread loaf
  • 3 tablespoons olive oil
  • 1/2 red onion, finely diced
  • 8- ounces goat cheese
  • 12 slices nova smoked salmon
  • 12 sprigs fresh dill


  1. Preheat broiler on high.
  2. Brush sliced bread with ½ of the olive oil using a pastry brush. Broil on high until golden brown, about 1-2 minutes, watching carefully not to burn. Flip over and brush with remaining oil. Broil another 1-2 minutes, , watching carefully not to burn.
  3. In a small bowl, combine red onion and goat cheese. Spread a heaping teaspoon of goat cheese on each slice of bread. Top with a slice of salmon and a sprig of dill and serve.
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