Weddings… with a chance of showers

Weddings… with a chance of showers

Weddings are back in full force, now more than ever as the event industry is booming with couples wishing to tie the knot after waiting almost two years to enjoy their special day. And in anticipation of this milestone, wedding showers are also on the rise and there are so many fun and creative ways to honour and celebrate the bride.  

Want to host a wedding shower but not sure where to start? Whether you’re a bridesmaid, a relative of the bride, or you have a friendship that goes way back, hosting a shower is a lovely way to gather with friends and family and make the soon-to-be bride feel loved and honoured. Not surprisingly, any successful gathering requires food and drinks, so here is one suggestion, complete with some recipe ideas.

AFTERNOON TEA BRIDAL SHOWER

An afternoon tea bridal shower is a fantastic opportunity to celebrate the bride, and food and beverage options are easy to organize. And who doesn’t like afternoon tea…. especially if mimosas are on the menu.

Beverages:

Nothing is more fun at a wedding shower than a Bubbly Bar, which adds a celebratory feel to any party. This is sure to be a hit, as who doesn’t love a mix of fruit juice and champagne? Make it easy and set up a “host yourself” mimosa bar. All it requires is an ice bucket for your bubbly, an assortment of juices, some fruit garnish, and champagne glasses.

Note: It’s also surprisingly inexpensive to rent champagne glasses, which means no washing up later!

Other beverage options include serving wine and/or flavoured ciders. Alongside the alcoholic offerings, be sure to provide non-alcoholic offerings such as punch, sparkling water, coffee, tea, etc. If you want to focus on the “tea” aspect of your afternoon tea, consider offering a selection of different types of tea for your guests.

AFTERNOON TEA MENU

Depending on your numbers and time of day, you can use any or all of the menu suggestions suggested below. If your tea is meant to be “lunch” then definitely serve more food options, but if you are planning on a mid-afternoon tea, then you might choose to limit your food portions.

MENU

• Tea sandwiches (recipes below)
• Sausage rolls or mini quiche (easy to purchase – a nice addition to the savoury portion of your tea)
• Vegetable platter & dip
• Fruit platter
• Scones & Devonshire cream (recipe below)
• Chocolate dipped strawberries (recipe below)
• Teatime Vanilla Sprinkle Cookies (recipe below)
• Cake – we have so many wonderful bakeries here on the island, so you can custom order a cake to suit depending on the size of your group and your preference of styles

Tea sandwiches 

Use a combination of white and whole wheat bread for a more aesthetically pleasing look for your sandwich platter. Remove crusts before cutting each sandwich into 4 triangles. Add cherry tomatoes and parsley as garnish to your sandwich platter. These can be made several hours in advance. Cover with plastic wrap and store in the fridge until just before serving.

Classic egg salad

6 hard-boiled eggs, shelled and chopped
¼ cup mayonnaise
2 Tbsp. chopped green onion
Salt and pepper to taste

Mix together and spread over sandwich bread. Depending on the size of bread, this should make 4 to 5 full sandwiches.

Cucumber and cream cheese

1 cucumber – sliced thinly
Spreadable cream cheese (at room temperature)  ½ – ¾ cup
Salt and pepper to taste

Spread cream cheese on the insides of the sandwich bread. Layer with cucumber and sprinkle with salt and pepper.  Makes approximately 5 to 6 sandwiches.

Chicken curry sandwiches

2 cups cooked chicken, chopped into small pieces
½ cup mayonnaise
½ cup finely chopped celery
¼ cup chopped walnuts or pecans
1 green onion, finely chopped
2 tsps curry powder
Salt & pepper to taste

Mix all ingredients together and spread over sandwich bread. Makes approximately 5 to 6 sandwiches depending on the size of the bread. (Note: this is also lovely served on croissants)

Scones & Devonshire cream

Easy Scone recipe

2 cups flour
1/3 cup sugar
4 tsp. baking powder
½ tsp. salt
½ cup butter or margarine
¾ cup milk
½ raisins *

Mix flour, sugar, salt and baking powder in a bowl. Add butter and mix in with a pastry blender. Stir raisins into the mixture. Add milk and stir together. Knead the mixture slightly on a floured surface and roll a thickness of about 1” to 1 ½”. Cut into rounds and place on a cookie sheet. (I often sugar the tops of the scones – optional). Bake for approx. 10-12 minutes at 400 degrees. Allow to cool slightly before serving. Enjoy!

*Variations: substitute cranraisins and white chocolate chips for the raisins.

Mock Devonshire cream

Note: you can buy the real deal at the store, but it’s expensive, so this “do-it-yourself” version is a great substitute.

1 cup whipping cream
1 cup cream cheese
¼ cup sugar
2 tsp vanilla
2 tsp lemon juice

Whip cream and set aside. Using a mixer, blend cream cheese, sugar, vanilla and lemon juice. Add whip cream and mix well. This keeps well in the fridge for up to 2 weeks.

Serve with scones and jam

Teatime Vanilla Sprinkle Cookies

2 cups flour
½ tsp. baking soda
½ tsp. salt
½ cup margarine or butter
1/3 cup oil
½ cup sugar
½ cup icing sugar
1 egg
2 tsp. vanilla
About 1 cup of sprinkles (any colour of choice)

Cream together butter (or margarine), oil, sugar & icing sugar until fluffy – this takes about 3 or 4 minutes. Add egg and vanilla and mix well. Add dry ingredients and mix until the dough comes together. Chill dough for about 30 minutes. Preheat the oven to 350 degrees and prepare 2 cookie sheets lined with parchment. Form cookies into balls and then roll in the sprinkles. Flatten balls slightly with the palm of your hand. Bake cookies until golden at the edges – about 12-14 minutes.

Chocolate dipped Strawberries

Everyone always goes crazy for these delectable treats.

Melt white or dark chocolate chips over medium heat. Dip strawberries into chocolate and place them on a parchment-covered cookie sheet. Add sprinkles if desired. Cool in the fridge until set. Can be made the night before.

Written by Dorothy Hawes
Email: dorothyannhawes@gmail.com
IG: @any_excuse_for_a_party
Photos by Jenny Hawes
IG: @jennyhawes

Get your bridal shower ready and don’t forget to share your photos with us. We can’t wait to see your creations!

Written by

Dorothy Hawes, BA, MA, AVCM

Guest Writer