At bridal or baby showers, the guest of honor should be the center of everyone’s attention — hostess included.
The key is planning a menu that includes variety, freshness and, above all, do-aheadability.
A menu such as this: Smoked salmon and crab rolls, heirloom tomato and summer fruits salad with barbecue shrimp and airy pavlova to end the meal.
The salmon and crab rolls keep their flavor even if prepared two days ahead. Come party time, sear them in a hot, lightly oiled pan, slice and serve. And it’s great with chilled champagne.
Smoked salmon and crab rolls
Preparation time: 12 minutes
Cooking time: 2 minutes
Serves: 20 servings
2 packages (4 ounces each) smoked salmon, finely chopped
1 cup (6 1/2 ounces) crabmeat
1/4 cup creme fraiche
3 Sprigs green onions, finely chopped
1/2 cup finely chopped cilantro leaves
2 tablespoons finely chopped tarragon leaves
2 tablespoons capers
Juice of 1 lemon
1/2 teaspoon pepper
20 8-inch-round fat-free flour tortillas
1. Combine salmon, crabmeat, creme fraiche, onions, cilantro, tarragon, capers, lemon juice and pepper in a large mixing bowl; set aside. Place a tortilla on a flat surface. Place 2 tablespoons of salmon mixture on one end of the tortilla. Tuck in the ends of the tortilla and roll the tortilla around the filling. Brush the bottom edge lightly with water; press and seal. Repeat with remaining tortillas and filling.
2. Spray a large non-stick skillet with cooking spray. Place tortilla rolls in skillet over high heat, sealed edges down, in batches. Cook until the edges seal and the tortillas begin to brown, about 1 minute. Turn; cook 1 minute. Remove from skillet; transfer to a cutting surface to cool, 1 minute. Cut each tortilla on an angle, about 1 1/2 inches long. Arrange on a platter for serving.
Serving suggestion: Can be served with mango guacamole (mix 1 diced ripe mango with 2 cups of store-bought guacamole). When serving, put a dollop of sour cream on each slice and top with chopped cilantro.
Nutrition information per serving:
187 calories, 25% of calories from fat, 5 g fat, 1 g saturated fat, 10 mg cholesterol, 26 g carbohydrates, 9 g protein, 370 mg sodium, 2 g fiber
Heirloom tomato and summer fruits salad with barbecue shrimp
Preparation time: 20 minutes
Yield: 6 servings
4 medium heirloom tomatoes, coarsely chopped
2 navel oranges, peeled, sectioned, membrane reserved
1 large Bartlett pear, cored, coarsely chopped
1 each: fennel bulb, thinly sliced, shallot, thinly sliced
1 bag (6 ounces) mixed greens
3 tablespoons balsamic vinegar
1 garlic clove, minced
1/2 teaspoon each: salt, pepper
1/4 cup extra virgin olive oil
barbecue shrimp (see recipe below)
Combine the tomatoes, oranges, pear, fennel, shallot and greens in a large mixing bowl; set aside. Squeeze the juice from the reserved orange membranes; strain into a small bowl. Whisk in balsamic vinegar, garlic, salt and pepper; slowly whisk in the oil. Add some of the dressing to the fruit and vegetable mixture; toss gently just to coat the leaves; add a bit more dressing if needed. Arrange salad on a large platter, scatter shrimp over salad.
Nutrition information per serving:
288 calories, 33% of calories from fat, 11 g fat, 2 g saturated fat, 115 mg cholesterol, 32 g carbohydrates, 18 g protein, 695 mg sodium, 4 g fiber
Barbecue shrimp
Preparation time: 5 minutes
Cooking time: 3 minutes
Yield: 6 servings
1/2 cup each: ketchup, packed brown sugar
1/4 cup reduced-sodium soy sauce
2 teaspoons or to taste hot pepper sauce
1 pound uncooked medium shrimp, peeled, deveined
Combine ketchup, brown sugar, soy sauce and hot sauce in a large bowl; add shrimp. Set aside 30 minutes. Meanwhile, heat a grill or grill pan. Grill shrimp, turning once, until just cooked through about 1 to 1 1/2 minutes each side.
Nutrition information per serving:
128 calories, 10% of calories from fat, 1 g fat, 0 g saturated fat, 115 mg cholesterol, 13 g carbohydrates, 16 g protein, 467 mg sodium, 0 g fiber
Pavlova
Preparation time: 45 minutes
Cooking time: 35 minutes
Cooling time: 30 minutes
Yield: 18 servings
1 cup sugar
2 tablespoons arrowroot
1 tablespoon cornstarch
6 egg whites
1/4 teaspoon cream of tartar
1 tablespoon vanilla
2 tablespoons white vinegar
1 kiwi, peeled, diced
5 large strawberries, diced
1 cup blackberries
Whipped cream, optional
1. Heat oven to 300 degrees. Stir together sugar, arrowroot and cornstarch in a small bowl; set aside. Beat egg whites, cream of tartar and vanilla with a mixer on medium speed until foamy, about 3 minutes. Add the sugar mixture, alternating with the vinegar gradually; beat until the meringue is stiff, smooth and glossy, 3 minutes.
2. Spoon 3 tablespoons of the mixture for each meringue on a baking pan covered with parchment paper. Smooth each top with the back of a spoon; press each center to make it a little hollow.
3. Bake in the center of the oven until the outside is firm but not browned, about 35-40 minutes. Turn off oven; prop oven door open. Let meringues cool to room temperature in the oven at least 30 minutes.
4. Meanwhile, combine kiwi, strawberries and blackberries in a small bowl. Transfer meringues to a serving platter. Spoon diced fruits in the center of each meringue; garnish with whipped cream, if using.
Nutrition information per serving:
64 calories, 1% of calories from fat, 0 g fat, 0 g saturated fat, 0 mg cholesterol, 14 g carbohydrates, 1 g protein, 19 mg sodium, 0 g fiber
Nutritionals by Jodie Shield
Ron Bilaro is a personal chef in Chicago. Send e-mails to home& garden@tribune.com.
