I enjoy bridal showers. I enjoy the clinking of glasses, the aunts making comparisons, and the somewhat chaotic arrangement at the gift table. I’m not quiet about the food I like. I want a spread that feels a bit special, but also that the host does not have to do all the work, and can eat and enjoy everything while it is still warm. This gives me a small window to find as many as 35 recipes (brunch, lunch, desserts) that will work.
Contents
- Brunch (1-15)
- 1) Mini Quiche Assortment
- 2) Smoked Salmon Tea Sandwiches
- 3) Classic Deviled Eggs
- 4) Lemon Ricotta Pancakes
- 5) French Toast Casserole
- 6) Yogurt Parfait Bar
- 7) Croissant Breakfast Sandwiches
- 8) Caprese Skewers
- 9) Lox Dip
- 10) Fresh Fruit Salad
- 11) Savory Scones
- 12) Shakshuka Cups
- 13) Avocado Toast Platter
- 14) Breakfast Potatoes
- 15) Mini Cinnamon Rolls
- Lunch (16-27)
- 16) Chicken Salad Croissants
- 17) Quinoa Vegetable Salad
- 18) Tomato Soup Shooters
- 19) Turkey Brie Sandwiches
- 20) Spinach Strawberry Salad
- 21) Prosciutto Wrapped Asparagus
- 22) Pesto Pasta Salad
- 23) Crudités Board
- 24) Mini Chicken Waffle Bites
- 25) Mediterranean Hummus Platter
- 26) Salmon Salad
- 27) Mac And Cheese Cups
- Dessert (28-35)
- 28) Mini Pavlovas
- 29) Lemon Bars
- 30) Strawberry Shortcake Cups
- 31) Chocolate Dipped Strawberries
- 32) Thumbprint Cookies
- 33) Vanilla Cupcakes
- 34) Mini Cheesecakes
- 35) Grapefruit Sorbet
Brunch (1-15)
1) Mini Quiche Assortment
I have to say, I trust mini quiche at 10 a.m. more than I trust most people. They’re neat, oven-to-table transfer seamless, and you don’t need a knife to eat them. They definitely give the impression of a huge effort, with pie dough rounds and a variety of fillings in muffin tins. If you’re hosting, treat yourself and make them in advance. It makes warm-up and serving easier for you!
2) Smoked Salmon Tea Sandwiches
These sandwiches might look like they’ve taken a lot of time to make, but that’s definitely not the case. Make sure to dry the cucumber slices before putting them into the sandwich so that the bread doesn’t become soggy. I like to add some lemon zest to the cream cheese as it really makes the dish pop. If you make the sandwiches small enough, they’ll be gone in seconds while people are sipping their coffee and having a chat.
3) Classic Deviled Eggs
Deviled eggs exude nostalgia, reminding me of the countless school and birthday parties these were prepared for by mothers. Thank you! You can add a little bite to the mix with some Dijon mustard and be sure to add plenty of salt or else the eggs will taste flat. Piping eggs into the egg whites can be intimidating, but I can assure you that spooning the egg mixture in is completely acceptable, you can do it! They should be stored in the refrigerator up until the last moment so they keep their shape.
4) Lemon Ricotta Pancakes
You might envision these pancakes being served at a brunch restaurant with a long wait and mismatched mugs and decor. The best part is you can make these at home! Ricotta cheese makes these pancakes soft and gives them a light and airy texture. Also, the added lemon helps prevent the pancakes from tasting too heavy. If you don’t want to do that awkward flip and talk thing while cooking, you can prepare the pancakes before. They’ll need to cool on a cooling rack, but you can reheat them in a low oven right before serving. In my experience, this ends with one burnt pancake and a distracted smile.
5) French Toast Casserole
If you’re a breakfast host who needs a bit of applause but doesn’t want to be stationed over a hot skillet, here’s an idea! Assuming you made the topping the night before, you can put the dish in the oven in the morning while you do your hair and makeup (or whatever else you need to do to prepare for the day). The topping will become crispy and caramelized, while the center will remain custardy. To brighten the offering so it doesn’t feel like a dessert for breakfast (even though it is), serve it with berries.
Nathaniel’s Pantry Notes: The Brunch Buffet Flow (Where Everything Goes)
On my first bridal shower, I unintentionally put the coffee on the same table as the food. I noticed one of my aunts took an unusually long time to put cream in her coffee and it caused a traffic jam of over ten people behind her. The woman behind her shuffled a stack of empty plates and literally lost her patience. I learned there is a flow chart for the brunch buffet, and I learned the flow is very necessary.
The layout of the buffet is important to the success of the shower. Ideally, guests will walk all the way through the buffet and take full plates so that they won’t linger by the kitchen island during the entire shower. If the layout is bad, people will get stuck, dump napkins, and form awkward groups where some will have to hold their drinks without anywhere to set them. The solution is the same as good restaurants: separate the hot food to the middle, put desserts at the end, and have the drink station on a separate table.
• Start with the plates and napkins. Plates go first, then the napkin and fork are placed on top. Don’t bury the napkin halfway down the line.
Store cold items at the front and hot items at the center. Cold items can go at the front because they will be out for the longest period and can cause decision delay. The middle sections of the warmer can be used for hot items.
• At the end, there are treats like pastries, fruit, and scones. It’s a tactic to make guests complete their savory sections before going for the sweets. Otherwise, people might only grab a cinnamon roll and it would feel strange for them to have only that for lunch.
• Drinks are at a different table. \n \nCarafes of coffee, juice, mimosas, and water. Separated from the food table so the food line moves and the drink table becomes a secondary social spot.
Please do not throw away any trash or used dishes at the food station. You can do that at the drink station. To help keep the food table clean, guests are encouraged to dispose of their plates as they go up to refill their drinks.
What I intentionally omitted: a centerpiece on the buffet (it “eats” serving real estate), serving spoons in assorted sizes (chaos), and coffee in the kitchen (you’ll be stuck behind the barista bar for an hour). The buffet is a choreography. If you are able to navigate it smoothly, you will actually be able to enjoy your party.
6) Yogurt Parfait Bar
I enjoy the “I care about you but also my sanity” option. It is a parfait bar which allows all of my guests to customize their parfaits including the friend who “doesn’t do sugar” as well as my cousin who definitely does. Offer two types of granola: nutty and simple. Plus use Greek yogurt so that it feels a little more indulgent. I love watching people build their perfect bowl as if it is a little edible personality test.
7) Croissant Breakfast Sandwiches
Even if you purchased the croissants from the grocery store yesterday, you can still elevate them by incorporating them into a meal. Simply incorporate soft scrambled eggs and, if you like, some other things such as ham and cheese (Gruyere is best), and a sprig of thyme, then bake until the tops are golden. The scent is so appealing that individuals are often drawn to \”pop into the kitchen to check\” what is happening. Store the leftover croissants in foil to help maintain their warmth in the oven.
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8) Caprese Skewers
They resemble small bits of confetti that are simple to grab and are colorful. Use mini mozzarella balls and sweet cherry tomatoes to ensure each bite has a lovely equilibrium. A balsamic glaze drizzle will make it party ready and won’t waste your time! If the basil bruises easily (as it does for me), then don’t overthink it and tuck the leaves in gently.
9) Lox Dip
This dip will definitely keep people around the snack table! It has cream cheese, smoked salmon, fresh lemon, and dill, with everything bagel seasoning sprinkled on top. It’s creamy and salty, and holds on to a bit of that fancy feel considering it takes less than 10 minutes to whip up. Even if you have a guest who ‘doesn’t like fish’, this dip is the exception!
10) Fresh Fruit Salad
The combination of mint and lime in fruit salad transforms it from being an afterthought to a purposeful, cohesive addition to a meal. Incorporating mint a few hours before serving allows for a bright finish. To elevate the fruit salad and avoid the perception of a bowl of wet grapes, I recommend the inclusion of a variety of textures, such as berries, melons, and citrus. Furthermore, this dish helps to balance the richer selections.
11) Savory Scones
If you want a morning pastry and it is 11 a.m., a good option might be a scone. However, do not expect any icing on them. They are a little bit salty and crumbly and are best with butter when they are warm. If you want to go all out on the creamy melt, you can bring your own cheese to shred. Eating these with some fruit on the side made me feel a little sophisticated for a minute.
12) Shakshuka Cups
The mixture of spices and tomatoes in shakshuka provides a warm and comforting experience. The dish is also lively enough to keep your taste buds engaged. A signature feature of this dish is a sunny side egg on top! The use of oven-proof ramekins for this dish is fun! It keeps the portions separated and makes it a little more restaurant-esque. Serve with some toasted pita or artisan bread for dipping. If one egg happens to be a little overdone, don’t sweat it! Someone will definitely appreciate it!
13) Avocado Toast Platter
Avocado toast might get some jokes but it gains popularity for its creaminess and crunchiness. It’s also fairly easy to make alterations. I enjoy preparing a toast platter because it allows everyone to choose their own toppings. If you want something a little more filling than just an avocado, jammy eggs are very good. Make sure that the bread is toasted properly. Party toast that isn’t crunchy is undesirable.
14) Breakfast Potatoes
Everyone knows that one person who sifts through the buffet looking for something tasty. In most situations, that would be me. Instead of the standard buffet potatoes, mixed with onions and sweet peppers, roasted to a perfect golden brown, why not elevate the experience and finger foods by using a mashup of some good ol’ ketchup and hot sauce?
15) Mini Cinnamon Rolls
Mini cinnamon rolls remind me of family and memories associated with hugs in pastry form. And yes, we get to grab only one (without having to ‘commit’ to a whole spiral of sugar). But I won’t judge you for going back for seconds! If you plan to make them from scratch, remember to prepare the dough the day before. And if you’re using decent store-bought dough, we can keep that between us!
Nathaniel’s Pantry Notes: The Mini Format Trick (Why Tiny Versions Feel Generous)
I observed something odd a few weeks ago: the same food looks like more when it is in smaller portions. A cheesecake platter does not take up much space. A platter with mini cheesecakes looks much more festive. The chicken and waffle dish looks like brunch. But the mini chicken and waffle bites look like something from a wedding magazine. Half the list seems to be intentionally formatted in mini. It’s a trick.
Mini formats serve three functions simultaneously. They offer previews for consumers, allow customers to sample without obligation, and control portions while eliminating the feeling of surveillance. For a 20-person shower, a platter of 30 mini sandwiches seems ample, while a platter of 12 full-size sandwiches feels like there is rationing. The math is the same. Presentation is the only difference.
• Mini quiche takes precedence over full quiche. Each order is two-bite portions, no need to slice, guests can take three without feeling greedy. Simply use a standard muffin tin.
From my experience, the espresso cups (or shot glasses) that have been used turn an awkward-to-eat dish into a one-bite wonder. Guests will take a sip and move on.
• We have mini cinnamon rolls! Made from the same dough as the giant cinnamon rolls but features smaller dough portions in a higher quantity to give you more delicious rolls. Plus, because the rolls are pre-portioned, no one has to awkwardly try to cut a roll at the table!
• Individual mini cheesecakes rather than slices. Each is baked in a muffin liner with a graham cracker crust on the bottom, cooled, and topped individually. They resemble a bakery case.
• Strawberry shortcake CUPS over the shortcake plate. Layered in clear glasses. Visible layered. No plating drama, eats with one hand.
What is intentionally omitted from the list: attempting to shrink everything (some dishes as minis lose their soul: a mini pavlova is fab; a mini lasagna is tragic), purchasing *single-use* party mini ware (muffin pans, shot glasses, mason jars, etc.), and mixing *a lot* of minis on one platter (the mini madness will leave guests struggling to make it through). Choose a limited number of items to create minis while the others should be served family style. The purpose of the minis is the distinction.
Lunch (16-27)
16) Chicken Salad Croissants
Chicken salad can be controversial, but this recipe usually WINS people over. This version has the added sweetness of grapes along with the crunch of celery, and the tarragon adds just the right amount of fanciness, without being too over the top. The croissant makes it feel a lot classier and reduces the chance of it being a desk lunch. It is a positive indicator when I observe patrons take a single bite and then go silent.
17) Quinoa Vegetable Salad
Because this salad won’t get sad and soggy, it’s perfect for buffets! Pair the roasted veggies with quinoa and a zesty lemon vinaigrette. Hosting is a breeze with this dish, and it’s naturally gluten free. If you’re worried it’s too healthy, just toss in some feta and you’re good to go!
18) Tomato Soup Shooters
Soup served in small cups is bound to put a smile on people’s faces, even if they try to convince you otherwise. Similarly, grilled cheese sandwiches can be prepared in the form of sticks so that they can be dipped into the soup. Everyone will appreciate a better experience if the soup is kept smooth and rich. If you are making this in advance, please be sure to take care during the reheating process.
19) Turkey Brie Sandwiches
This captures all of the festive potential without the chance of family aggravation. The cranberry has just the right amount of tartness and brie is always creamy. If you want to fully commit to the tea party aesthetic, use soft bread and cut off the crusts. I made these while still getting ready to host, and they still looked good.
20) Spinach Strawberry Salad
While some people say that they “don’t really do salads,” this one is always the first to disappear. The fresh strawberries and tender spinach explain the surprise. The poppy seed dressing is the finishing touch to the classic combo. If you want to add extra crunch, toss in some toasted pecans or almonds. To keep the greens sprightly, be sure to dress the salad just before serving.
21) Prosciutto Wrapped Asparagus
Despite the complexity this dish may seem to posses, the process is actually simple; It involves wrapping each asparagus spear in prosciutto then roasting. Easy! The prosciutto gets a nice crisp and saltiness to it while the asparagus remains snap and the whole dish looks elegant. Make sure to select thicker stalks of asparagus so that they do not go limp before the prosciutto has a chance to brown. I usually end up making more since people tend to take more than one.
22) Pesto Pasta Salad
When serving large groups, pasta salad is one of the best options to choose. It works well to please large crowds and take up space on plates. Since it can be served at room temperature, it requires little prep work. For this dish, use a short pasta shape. This will allow the pesto to stick to the pasta more effectively. The addition of chopped tomatoes and mozzarella cheese helps to keep the dish looking bright and creamy. If making this dish in advance, reserve a small spoonful of pesto to add in just before serving.
Nathaniel’s Pantry Notes: What Holds Up on a Buffet (And What Wilts)
While sitting at my sister’s bridal shower a couple of years ago, I noticed the green salad slowly going bad. It was fresh at noon, but by 12:45 it was starting to lose its crunch. By 1:30 it was a mushy, watery mess. Meanwhile, the pasta salad that had been sitting there for the same amount of time was unchanged. The buffet has its own timeline that is separate from dinner. The best food is the food that can withstand a little destruction.
The buffet will open for 2 to 4 hours. Dishes like dips, marinated vegetables, and pasta salad will taste better as time goes by due to the flavors melding. Sandwiches, sliced fruits, and cheese and charcuterie boards will stay the same. Green salads, mayonnaise salads, and hot bread will collapse after 30 minutes. Knowing these differences puts apart a refined spread and a pitiful one. Hold-steady and gets-better items should be your primary picks. Use the wilters (modified trays) strategically and refresh them during the party.
• Gets better. Pasta salads (any kind), marinated vegetable salads, dips that need to meld, deviled egg filling (assemble morning of), chickpea or three-bean salads. These thrive on the buffet table.
• Remains stable for over three hours: cheese boards, charcuterie, sliced bread, croissants, sliced fruit (if cut right before serving), cookies, brownies, anything that needs to be chilled.
You have a time limit of 90 minutes for the following items: quiches, sandwiches with lettuce and tomato, scones, and freshly made dips. Please make another fresh batch of everything at the halfway point of the time limit.
Wilts in 30 minutes. Dressings on salads, French toast (soggy after being microwaved), pancakes (which become rubbery), and anything baked that is under 20 minutes from being served.
• Dies completely. Ice cream (obvious but happens), whipped cream on its own dish (becomes a puddle), hot soup in a tureen (cools to lukewarm depressingly fast), guacamole exposed to air (browns).
Chafing dishes may be appropriate for catered events, but they’re too formal for a home brunch shower. Additionally, please avoid any items that require slicing during the event ( we’re hoping you wanted to be a guest at the shower, right?), as well as warm dishes that don’t have a heating element (nobody wants to eat a buffet with lukewarm food). Focus on items that are best after sitting for a while or will improve with some time. Be sure to have the wilters available, as guests will arrive, and they will be eaten first.
23) Crudités Board
A vegetable board feels so sad without a nice dip, but the Green Goddess dip has a nice herby garlic dip with a tangy base that improves the dip options. I don’t like to spend ten bucks on produce so I like to chop the veggies into different shapes so it looks like I bought a larger variety and volume. I also like to finish the presentation with a few cut lemon wedges tucked in.
24) Mini Chicken Waffle Bites
Here is where things get a little silly, and that is a good thing. They make people laugh before they eat, and they are simple finger foods that are sweet and salty. If you want to keep your dignity, just get mini waffles from the store. You can either do it yourself or have the syrup on the side for easy cleaning!
25) Mediterranean Hummus Platter
A hummus platter is, perhaps, the most underrated option. It gives enough variety and portion size to fully satiate both the bold eater and the timid nibbler. It’s easy! Just do a large swoosh in the hummus and drizzle some olive oil (sprinkle some paprika to show you worked really hard). Warmed pita bread is a little more special than standard crackers. For an extra kick, consider adding some finely-chopped parsley and a bit of lemon zest.
26) Salmon Salad
Salmon salad does give off the impression of being an adult lunch, but it doesn’t seem that hard. You would simply need to roast the salmon with some salt/pepper/lemon and then flake it over some greens with dressing and dill. It’s filling, but still light, which is great for an afternoon event. Because some people have different reactions to stronger fish tastes, it might be best to keep the seasonings simple as to not overwhelm people too much.
27) Mac And Cheese Cups
Mac and cheese cups appeal to guests looking for comfort food, but not wanting to commit to a whole bowl. With the muffin tin, you get more appealing portions that are cleaner and have crispier edges, which are the best part. For optimal results, combine a melting cheese such as Gruyere with a cheddar that is sharp. I have observed them sell faster than anything more “festive”, which says a lot about people.
Dessert (28-35)
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28) Mini Pavlovas
The looks of Pavlovas may lead one to assume that they take hours of work in the kitchen. Fortunately, they are a simple dish made of egg whites and a dash of old-fashioned patience. The cooked egg whites form a crunchy outer shell with a marshmallow-like texture and softness on the inside. Sweetness is balanced by the addition of berries. The meringues should be prepared in advance. Assemble everything the moment you are ready to serve the Pavlovas so that the components do not become soggy. If one of the meringues has a crack in it, just call it “rustic” and move on.
29) Lemon Bars
Lemon bars always bring a little brightness and cheer to the dessert table. The shortbread base needs to be buttery and firm while the lemon filling must be zesty. Chill the bars before cutting if you want to get clean edges on your photos! I always place an end piece at the back to quality check the control slice!
30) Strawberry Shortcake Cups
There’s a hint of nostalgia in these desserts. The portion sizes are excellent. You can create layers of soft cake (or biscuits) with strawberries and whipped cream and show off the layers in clear cups. To let the berries stand out, macerate them in sugar. These desserts are perfect if you want to save yourself from the trouble of cutting a cake in front of an audience.
Nathaniel’s Pantry Notes: The Showstopper Rule (One Big Visual, Rest Casual)
At the bridal shower I attended, the host prepared nine different gourmet-looking dishes, and in all her pictures, she looked exhausted. At another event, the host made one over-the-top cake (a three-tier bizarre pale pink thing) and bought the rest of the food from Trader Joe’s. Which one do you think people will remember? The showstopper rule exists, and once you grasp it, you will never host a shower any other way.
The focal point of a party display should be one large dramatic piece, while the rest of the offerings can be more casual. The piece can be a showstopper and pull the eye of the audience so that the rest of the ensemble may be viewed as simple and even just garnish. One elaborate dish paired with five more simple offerings reads as polished and intentional. In contrast, six fussy and elaborate dishes can read as anxious overcommitment. Choose one piece to spend time on, and let the rest be easy.
A side of salmon. Slow-roasted salmon with lemon and herbs served with yogurt, cucumber, and dill. It looks like it could be for a wedding and tastes amazing. It only takes an hour and a single pan.
A pavlova tower or multi-layered cake tower has a lot of impact from a height and a drama perspective. An imperfect three tier cake will always be more impressive than a single finished layer cake.
A huge grazing/charcuterie board with a whopping 10 feet of space for cheese, meat, fruit, crackers, honey, and jam! All you have to do is shop and organize. The photos will look prettier than every piece of food you prepare.
• A whole roasted bone-in chicken or ham. Either carved at the table or pre-sliced and plated. No fuss. Just centerpiece energy.
• A statement dessert. Trifle in a glass bowl, croquembouche tower, naked layer cake with fresh flowers. The dessert table only needs ONE of these.
I take pleasure in list-making and, as opposed to most people, I appreciate doing this purposefully.
I would also choose not to have two showstoppers (typically one is a losing contestant), and a complex set piece that has to be put together in the middle of the event (which absolutely ruins the casual atmosphere), plus a showstopper that has to be described in great detail to be considered impressive (showstoppers should speak for themselves).
Select one item that takes a considerable amount of time to prepare, and set the remaining items at a prep time of 15 minutes. The photos will serve to communicate the message.
31) Chocolate Dipped Strawberries
Only two ingredients are needed to make your strawberries look glamorous. They are a classic, and there is a good reason for that. Just remember to dry the strawberries very well. If chocolate gets wet it will seize ( this has happened to me at the most unfortunate times ). Take some good tempered chocolate and melt it in increments. If you want to get a bit more fancy, you can drizzle a contrasting chocolate over the strawberries. No need for sprinkles.
32) Thumbprint Cookies
There is a certain appeal to thumbprint cookies. Although the jam is simple to make, it adds a pop of color and the dough is gently toasted and super aromatic. When it comes to the filling, the best option is a high-quality seedless raspberry jam. They are also the best option to transport as they are very easy to travel with, if you are baking at someone else’s house.
33) Vanilla Cupcakes
Although they continue to fulfill their function, the frosting on cupcakes that gives them a bit more of a special touch can be customized to taste like real fruit. To create a light berry flavor, you can mix some of your prepared, reduced strawberry puree (you will need to reduce it so it doesn’t affect the frosting’s consistency) into some buttercream. The scent wafting from the cake comes from the bakery, as we used vanilla beans in the cake batter. I prefer simple decorations because pretty swirls are better than fussy toppers.
34) Mini Cheesecakes
Making mini cheesecakes as opposed to full-size cheesecakes is the most efficient option. Mini cheesecakes are less likely to crack (at least that’s the case for most people), and they also bake and cool faster. The flavor of the dessert is enhanced with the simple berry compote and also covers up a number of mistakes. The cheesecakes need to be left to chill so they do not lose form when they are released.
35) Grapefruit Sorbet
While there is a playful aspect here, it also ventures into the more sophisticated realm. Grapefruit sorbet and sparkling wine together create a uniquely bitter- and bright-textured experience. If you’d like to keep it alcohol-free, simply replace the sparkling wine with sparkling water (though you can add a splash of wine, if you wish). Be sure to keep your scoops small—they should be just enough to provide a refreshing sensation, rather than overwhelming your guests. This dessert is ideal for those moments when the group seems a little drowsy after a long lunch.
