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 and 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) Cupcakes with Vanilla
- 34) Mini Cheesecakes
- 35) Grapefruit Sorbet
Brunch (1-15)
1) Mini Quiche Assortment
I’m personally a huge fan of mini quiches as they seem to be the only reliable thing in the world right now. They’re easy to serve and you can eat them without a fork. They’re definitely an impressive party dish, especially when the individual quiches are baked in mini pie crusts and crafted with a different filling in each cup. If you’re the one hosting, do yourself a favor and make these ahead of time – it will make it so much easier when it comes time to warm and serve them!
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, or else the bread will get 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
I appreciate a properly made deviled egg. They are a staple of nostalgia. When I think of them, I remember every birthday and school party where they were the highlight of lunch. The show of appreciation is always welcomed. Just remember to cut the eggs like an 8th grader would. Try adding a bit of excitement by mixing in some Dijon mustard along with a hefty pinch of black pepper.
Remember to store the eggs in the fridge to prevent them from losing their Western Conference Championship winning shape. They could also be enjoyed as Western Conference finalists until the very last moment by storing them in the fridge.
4) Lemon Ricotta Pancakes
These pancakes might be what you envision when you think of a brunch spot with a long wait and mismatched decor and mugs. The great thing is that you can make these pancakes yourself, and you don’t have to wait! The ricotta cheese gives them their softness as well as an airy texture. The additional lemon will prevent you from feeling like you just ate a lead pancake.
If you prep everything before hand, you can avoid that weird flip and talk thing while cooking. To do that, just cool them on a cooling rack, then reheat in a low oven right before serving. From my experience, this ends with one burned pancake and a distracted smile.
5) French Toast Casserole
Here’s an idea for you breakfast entertainers that appreciate a little applause, but don’t want to be stuck at the stove: if you made the topping the night before, you can pop the dish in the oven in the morning while you style your hair (or do any last minute preparations). The topping will turn crispy and caramelized while the middle stays custardy. To brighten the offering and avoid it feeling like a dessert for breakfast (even though it is), add some berries.
Nathaniel’s Pantry Notes: Carry out your ideas for a buffet
- The first thing in line should be plates. Then napkins should be placed on top, along with forks. Be sure to not bury the napkin halfway down the line.
- Store hot and cold items in the hot and cold items respectively. Cold items are at the front as they are out the longest so will probably cause slow decision making. The middle sections of the warmer can be used for hot items.
- At the end there are pastries, fruit, and scone treats. This is designed so guests finish all the savory bits first before going for the sweets. People may only take a cinnamon roll but then it will feel strange for them to have had just that for lunch.
- The drinks are at a separate table from the food. Carafes of coffee, juice, mimosas, and water. They are separated from the food table so the food line moves and the drink table doesn’t become a secondary social point.
- Please do not throw trash or used dishes at the food station, do that at the drinks. To make it easy for staff to keep the food table clean, guests are encouraged to dispose of their plates as they go up to refill their drinks.
6) Yogurt Parfait Bar
I appreciate the “I care about you but also my sanity” option. It is a parfait bar, meaning all of my guests get to customize their parfaits, even the friend who “doesn’t do sugar” and my cousin who definitely does. I will offer two types of granola: nutty and simple. Plus, I will use Greek yogurt so it feels a little more indulgent. I love watching people as they build their perfect bowls like it is a little edible personality test.
7) Croissant Breakfast Sandwiches
Even if you bought the croissants from the grocery store yesterday, you can still elevate them by integrating them into a meal. Just integrate soft scrambled eggs. Baking with a little thyme to add some flavor to the ham and cheese combination (best with Gruyere cheese) is excellent. The scent is so good that it draws people to the oven as some would “pop into the kitchen to see what’s happening” The leftover croissants can be stored in some foil to help keep their warmth in the oven.
8) Caprese Skewers
They look like fun little snatches and are easy to grab. For a perfect proportion of flavor use mini mozzarella balls and sweet cherry tomatoes. A drizzle of balsamic glaze will make it party ready in no time! If the basil bruises easily, (like it does for me) don’t overthink it and tuck the leaves in.
9) Lox Dip
This dip will definitely keep people snacking! It consists of cream cheese, smoked salmon, a fresh lemon, dill, and topped with everything bagel seasoning. It will definitely feel fancy, but only takes 10 mins to prepare. If someone says they don’t like fish, let them try this dip. They won’t regret it!
10) Fresh Fruit Salad
If mint and lime are combined with the fruit salad, it can change from a simple afterthought to a meal worthy salad. If you add mint a few hours before serving it will look nice and will brighten up the salad as well. To avoid the perception that you are serving a bowl of wet grapes, use a good variety to give the salad texture. Berries, melons, citrus, and more will really elevate the salad. This dish also helps to balance out the richer selections.
11) Savory Scones
A scone could be a decent choice if you are looking for a morning pastry and it is 11 a.m. However, don’t expect any icing. They are a bit salty and crumbly, and with some butter, while warm, they are best. If you want to go to town on the melty creamy, cheese is allowed and you can bring your own shredded. For a moment I felt a bit fancy eating these with some fruit.
12) Shakshuka Cups
Shakshuka is spicy and tomatoey which gives a warm and cozy feeling. The dish is also fun and interesting enough to keep your taste buds dancing. One of the best parts of this dish is a sunny side up egg on top! Using oven-proof ramekins for this dish is cool! It holds the portions separately and makes it a bit more restaurant style. Pair it with some toasted pita or artisan bread for dunking. Don’t worry if one egg is a little overcooked! Someone will appreciate it for sure!
13) Avocado Toast Platter
Avocado toast is always a good idea. Because of its creaminess and crunchiness, it has become popular and there might be some jokes made about it. The way I prepare a toast platter is great, everyone can customize their own. Jammy eggs are a good addition if you want a bit more than just an avocado. And please, for the love of toast, don’t make it un-toasted. Crunchy party toast is what you want.
14) Breakfast Potatoes
We all know that one person who sifts through the buffet looking for something tasty. That is usually me. How about instead of the usual buffet potatoes, mixed with onions and sweet peppers, roasted to a perfect golden brown, we elevate the experience and finger foods with a mashup of some good ol’ ketchup and hot sauce?
15) Mini Cinnamon Rolls
Mini cinnamon rolls evoke memories of family, and hugs in pastry form. Oh, and we get to take just one (without having to ‘commit’ to a whole spiral of sugar). But I won’t judge you for going back for seconds! Just as a heads up, if you’re planning on making the dough from scratch, you’ll have to do it the day before, and if you’re planning on using some decent store-bought dough, we can keep that between us!
Nathaniel’s Pantry Notes: The Mini Format Trick (Why Tiny Versions Feel Generous)
- Mini quiches are preferred over whole quiches. Each order comes in two-bite portions so no slicing is required, and guests can easily take three without feeling greedy. Just a regular muffin tin works.
- From what I’ve seen, the used espresso cups (or shot glasses) have made an awkward-to-eat dish transform into a one-bite wonder. It will be a sip-and-move-on situation for guests.
- We have mini cinnamon rolls! They are made from the same dough as the giant cinnamon rolls but are made with smaller dough portions so you get more rolls. Also, since the rolls are pre-portioned, no one will have to awkwardly cut a roll at the table!
- Instead of cheesecake slices, we have individual mini cheesecakes. Each mini cheesecake is baked in a muffin liner with a graham cracker crust on the bottom, cooled, and then topped individually. They look like they belong in a bakery display case.
- Strawberry shortcake cups in clear glasses. Visibly layered. No plating drama, eats with one hand.
Lunch (16-27)
16) Chicken Salad Croissants
Chicken salad. Controversially, this recipe usually wins over most people. The additional sweetness from the grapes, combined with the crunch of the celery, gives the overall dish a balanced texture. The croissants add a touch of classiness to the recipe, as well as decreasing the odds of it being a desk lunch. My conclusion is that patrons taking a single bite and then going silent is a positive sign.
17) Quinoa Vegetable Salad
What makes this salad perfect for buffets is the fact that it won’t get sad and soggy. You can combine some roasted vegetables with quinoa and a zesty lemon vinaigrette. This dish requires little effort, and best of all, it’s naturally gluten free! If you’re concerned it’s too healthy, just toss in some feta, and you’re golden!
18) Tomato Soup Shooters
People will be served soup in small cups inevitably put a smile on people’s best effort at dissuading you otherwise. Likewise, grilled cheese can be made into stick form for easy soup dipping. A smooth and rich soup will be appreciated by all. If you are making this in advance, be mindful of how you reheat.
19) Turkey Brie Sandwiches
This captures all of the festive potential without the family aggravation. The cranberry has just the right amount of tartness, and the brie is always creamy. If you want to go all out for the tea party look, use some soft bread and remove the crusts. I made these when I was still getting ready to host, and they stayed presentable.
20) Spinach Strawberry Salad
Some may say they “don’t really do salads” but this one is always the first to go. The fresh strawberries and tender spinach are more than enough to explain the surprise. The retro combination is finished off by the poppy seed dressing. For even more crunch, toss in some toasted pecans or almonds. Be sure to dress the salad just before serving to keep the greens fresh.
21) Prosciutto Wrapped Asparagus
Although this dish looks complicated, it is quite simple once you know the steps involved. Collect your asparagus and prosciutto, wrap one piece of prosciutto around an asparagus stalk, and roast. That’s it! While the prosciutto roasts, it will gain an elegant crisp and snap making the whole dish look beautiful, and because it is wrapped around the prosciutto, the asparagus will remain nice and snap.
Select stalks that are nice and thick and will be able to defy the graspy limpness. Don’t be surprised if you find yourself making multiple batches as this is an easy dish to overserve.
22) Pesto Pasta Salad
Considering the number of guests and being able to please everyone, a pasta salad is a great choice for a dish to serve. It doesn’t require too much supervision, and since it can be served cold, it can sit out for longer. For this dish, a short pasta gives the most advantage for the pesto to stick to each individual pasta better. To make the dish bright and creamy, add chopped tomatoes and mozzarella cheese. If making this dish ahead of time, save a tiny bit of pesto to mix in before serving.
Nathaniel’s Pantry Notes: What Holds Up on a Buffet (and What Wilts)
23) Crudités Board
A vegetable board without dip is very sad. Green goddess dip has a very pleasant herb garlic dip. I have found it to be a pretty good dip for the other options. I hate spending $10 on produce so I like to cut the veggies in different shapes so it looks like I have more variety and volume. I also like to finish the presentation with a few cut lemon wedges for extra flair.
24) Mini Chicken and Waffle Bites
This is where things get fun, and that’s a positive. They encourage laughter before consumption and they are very plain finger foods that are sweet and salty. If you want to keep it respectful, just buy mini waffles from the store. You can choose to do the syrup at the waffle pile or on the side for easy cleaning!
25) Mediterranean Hummus Platter
A hummus platter is arguably the most underrated option. It provides enough variaty and portion size to fully satisfy the bold eater and the timid picker. It’s easy! Just do a large swoosh in the hummus and drizzle some olive oil (sprinkle some paprika to show you really worked hard). Warmed pita bread is actually a little more special than regular crackers. For paragraph 5, you might want to add very finely chopped parsley plus some lemon zest for a little more kick.
26) Salmon Salad
Salmon salad might give off the vibe of being an adult lunch, but it doesn’t sound that difficult. You’d just have to roast the salmon with a little salt, pepper, and lemon, then flake it over some salad greens with some dressing and dill. It’s nice and filling, but still light enough to hold off the lunch coma. Since people can have really different reactions to stronger fish flavors, you might want to keep the prep seasoning down to just the lemon for the sake of not overwhelming people.
27) Mac and Cheese Cups
Mac and cheese cups provide guests with one of the most important elements in comfort food, portion control – no need to commit to a whole bowl. The muffin tin gives you more enticing portions, plus they have crispier edges, which is the best part! For the best combination of flavors, use a melting cheese like Gruyere and blend with a sharp cheddar. I’ve seen these sell faster than anything else ‘festive’ which really says a lot about people!
Dessert (28-35)
28) Mini Pavlovas
While Pavlovas may look like they would take hours to prepare, they are actually super easy! Pavlovas are made with egg whites, a little bit of sugar, and old-fashioned patience to allow the egg whites to cook and form a shell that is crunchy on the outside and soft and marshmallowy on the inside. The addition of berries helps to balance the sweetness. The meringues can be made ahead of time and the Pavlovas should be assembled right before you serve them so that nothing gets soggy. If one of your meringues has a crack in it, just call it “rustic” and move on.
29) Lemon Bars
Lemon bars always show a little fun at the dessert table. The shortbread base should be buttery and firm, and the lemon filling should be zesty. If you want clean edges for your pictures, chill the bars before cutting! I always put an end piece behind to quality check the control slice!
30) Strawberry Shortcake Cups
There’s a hint of nostalgia in these desserts, and the portion sizes are perfect. In clear cups, you can show off the layers of soft cake (or biscuits) with strawberries and whipped cream. To let the berries shine, macerate them in sugar. These desserts are great if you want to avoid the hassle of cutting a cake in front of an audience.
Nathaniel’s Pantry Notes: Showstopper Rule (1 Big Visual, Others Casual)
31) Chocolate Dipped Strawberries
It only takes two ingredients to make your strawberries look classy, and there’s a reason they stay popular. Just make sure to dry the strawberries really well, because if your chocolate is wet, it will seize (this has happened to me at the worst times). You can take some good tempered chocolate and melt it in intervals. Also, if you wanna get a bit more fancy, you can drizzle some contrasting chocolate over the strawberries. You won’t even need sprinkles.
32) Thumbprint Cookies
There is a certain charm about thumbprint cookies. While the jam is easy to make, it does make for a great color contrast and the dough is mildly toasted and super fragrant. When it comes to the filling, the best option is a high-quality seedless raspberry jam. They also happen to be the easiest ones to transport, which is great if you are baking at someone else’s house.
33) Cupcakes with Vanilla
While still performing their purpose, frosting on cupcakes can also be customized to taste like real fruit. For a subtle berry flavor, some prepared, reduced strawberry puree can be mixed into buttercream frosting (reduce it so it does not affect the consistency of the frosting). The cake was baked with real vanilla beans so the scent coming from the cake is from the bakery. I like simple decorations the most because I think nice swirls are better than fussy toppers.
34) Mini Cheesecakes
Choosing to make mini cheesecakes instead of regular sized ones is more efficient in a number of ways. They tend to be less susceptible to cracking (at least that is the case for most people), and they are quicker to bake and cool. The inexpensive berry compote adds to the dessert’s flavor and also conceals a variety of errors. It is essential to let them chill properly; otherwise they will lose their form during the release process and collapsing will happen.
35) Grapefruit Sorbet
There is some playful quality here, but it also extends into something a bit more serious. The combination of grapefruit sorbet and sparkling wine offers an experience that is uniquely bright and bitter in both flavor and texture.
To make this drink non-alcoholic, just substitute the sparkling wine for sparkling water (although you can include a dash of wine, if you’d like). Make sure you keep your scoops small, just enough to offer a refreshing experience, but no more than that. This dessert works particularly well when there has been a lengthy lunch and the group has started to feel tired.
