one thing I love to make for these kind of things is using tortillas plain or otherwise and spread w/ cream cheese...some w/ chive some plain...use the whipped it's easiest. I spread different things on them and roll them up (wrap in plastic wrap to firm up in the fridge and then cut on an angle about an inch thick (kind of like you'd do w/ a jelly roll) before serving.
I use these combos for filling:
-Smoked salmon/chive cream cheese
-finely chopped veggies or better yet julienned carrots/yellow squash/red onion or thinly sliced red pepper/ plain cream cheese
-thinly sliced ham and/ plain cream cheese
these look nice and are easy to do and make ahead.
I like a Waldorf chicken salad for August luncheons. There are many recipes on line but the main ingredients are chicken, walnuts, grapes, apples, and celery. I also add grated carrot for sweetness and color. The add ins really stretch the chicken. One chicken breast will feed three to four. That and a simple green salad (with a poppy seed or citrus dressing) or a citrus salad. Add a fresh bread basket and basket of assorted crackers. Include two cheeses on a cutting board and deviled eggs to round the menu out and accommodate guests who may not eat meat. Sprinkle the cheese board with almonds and dried fruits such as figs, apricots or cherries. Make chilled non-caf mint tea with added spices such as cloves, cardamom and cinnamon for the prego crowd. You can make the tea days in advance. For that matter the chicken salad too.
1 English (seedless) cucumber, peeled
1/2 cup peas*(either no salt added canned or fresh or thawed frozen)
1 tablespoon horseradish mustard
1/4 cup sour cream, reduced fat
1/4 cup hummus
1 sprig fresh dill, separated into 12 sections
Cut the cucumber into rounds (approximately 1 1/2 inches each). Scoop out the inner flesh being careful not to scoop out all the way through to the bottom.(I used a melon baller) Place the slices on paper or cotton towels to drain.
Puree the peas, mustard, and sour cream using a blender or immersion blender, or mash with a fork until smooth.
Fill each cup with 2 teaspoons of hummus, then fill to the top with the pea mixture. Garnish with a dill sprig.
One filled cup per serving.
Number of Servings: 12
Green salad with maple dressing
If possible, start with arugula lettuce (makes such a difference) and some baby spinach, or baby spring greens and red and green lettuce. (I used spring mix)
sliced hearts of palm
cut in half baby artichoke hearts
lots of red onion
candy some pecans in a skillet by tossing them in melted sugar and honey
sliced ripe pear
sliced baby portabella mushrooms
lots of crumbled goat cheese
Dressing for an extra large salad
Balsamic vinegar ¼ cup
Maple extract 2 tsps
Mayo ¼ cup
Dijon mustard 1/8 cup
Olive oil 1/8 cup
Warmed maple syrup ¼ cup
You can of course adjust any of the ingredients to taste without doing any harm.
The theme is "Baby's Firsts"... first Christmas, first food, first word, etc. and let people choose which one they want to do. There will be about 25 people there. It starts at 4:30 and we were hoping to have dinner as a cookout afterward. I will have help from a dear friend and from the mom, but not much from her because she's recovering from 2 broken ankles right now (osteoporosis).
Thanks for all the good ideas!
Color is probably a yellow since she painted the baby's room yellow with a lighter yellow tree silhouette. Thinking a sweet simple little baby bird thing.