This coming Sunday, I am hosting a baby shower for one of my dearest friends. It was going to be a rather casual affair, but we suddenly realised we have more than 60 people coming! Luckily, we live in the tropics, and the party can spill out into the pool area.
Cooking for those you love is a form of service and joy. I have cooked for birthdays and weddings, for those who are ill and for those who want to celebrate. I dont think I have ever cooked for a baby shower though. This crowd is going to be a lovely mix of women, some who are new friends, and others who I have known for decades.
Making food for a celebration is always special – but to celebrate a new life, well, now, thats just a beautiful moment. My friend is gathering around her all those who mean much, and it is such an honour to be able to provide the food for such a group.
I love cooking for parties, but I have to admit, 60 people is a bit daunting. At least we invited them for tea, and not for a major meal! AngelKitten and I have been working quite hard to come up with a balanced and delicious high tea, that has luxurious and exotic elements to it.
Here is what we are going to serve:
- Baked spinach and artichoke dip – this one is a standby that is delicious every time we make it. We have adapted it somewhat to suit the Asian palette – we add a lot of very hot chili powder to the mix. It transforms the dip into something very special.
- Mini cheddar cheese scones – stuffed with herbed cream cheese / chili jam / cranberry cheese – I love these, and they are easy to make and delicious to eat. Stuffing them with a variety of fillings gives variety from a single bake.
- Avocado and feta dip – salty, creamy, fresh and bright. Avocados always feel luxurious, and feta is the perfect complement to the cool green flesh. A little lemon juice and some herbs make this dip complex, and yet it is so easy to make.
- Sliced carrots and chips on the side – so that those who want a little indulgence can have chips, and those who want a lighter option can munch on the carrots!
- Truffled potato salad – because sometimes a new, decadent twist on an old favourite is called for! I like having at least one dish that is different, and that will spark people’s interest and appetites. I will probably use mascarpone with the truffles … simple and deeply flavourful.
- Starry starry night cookies – these baked truffle cookies, made with bittersweet chocolate, honey, almond flour, eggs and sugar, are my friend’s favourite. They are so good.
- Ginger cake with vanilla cream cheese frosting – a request from my friend. I have some gorgeous ginger curd from O’Gourmet Food Hall which I am considering using in the cake batter to make it deeper, damper and more delicious. Luckily, we also found some Bentong ginger at O’Gourmet, so I know that the cake will be bright and beautifully gingery.
- Chocolate cake with chocolate frosting – because you cant have too much chocolate, and because AngelKitten and I were worried that with 60 people, one cake wouldnt be enough!
- Fruit salad with iced raspberry puree – a fresh alternative to all the rich desserts. We have a watermelon, kiwi and dragon fruits… and we are freezing raspberry puree into ice molds. These will be dotted amongst the salad, and will keep it cool and fresh, as well as add flavour and taste.
- Iced fruit tea with starfruit
And for thank you gifts for all our guests, I am making blondies – ten per person … Ive just filled about 45 little gift bags, and will do the rest tomorrow.
What do you think? Any other suggestions? 🙂