Bridal Shower or Baby Shower Recipe
Published by Carolin on Tagged Appetizer
Baby shower or bridal shower it is the season. It seems that from now until the end of October it not only is a busy time for bridal showers it also happens to be a busy time for baby showers. After all a lot of couples had to do something to keep warm through the winter months. The one thing I love about either a baby shower or a bridal shower (no it is not the games) is the food. They always have the tasty little finger foods. I have to be honest I love all those little sandwiches, the little desserts the whole bit. I am quite happy just stuffing my face and believe me that is what I am usually doing.
In the past when someone was putting on a bridal shower or baby shower they were the ones cooking for the bridal shower or baby shower. But things have changed a bit. Now if you are putting on a shower it is quite ok to be asking that other people help with the cooking or food preparation. Everyone has bridal shower recipe or a baby shower recipe. Not that there is a difference in my world. A lot of times the recipes are more traditional with an added twist. That twist is making these recipes faster and easier.
Well today I have one of those more traditional Bridal shower or Baby Shower recipes. I had not made it in ages and the other day my mom needed a recipe for a baby shower she was going to. This recipe popped into my mind right away. It is very easy and looks great for presentation.
Ham – Spinach Baguette
1 baguette
2 cups fresh spinach finely chopped
¼ cup fresh dill finely chopped
125 grams (1/2 block) cream cheese
1 Tbsp milk or cream
4 cups minced ham
1 Tbsp Dijon mustard
1/3 cup mayonnaise
In a food processor blend cream cheese, milk until spreadable. Stir in spinach and dill. Incorporate quite well. Now you can do this in the food processor as well I just find then the mixture turns all green and it doesn’t look as appealing to the eye.
Then mix ham, Dijon and mayonnaise.
Slice the baguette in half lengthwise. Hollow it out so the shell is about ½” thick. On the bottom half spread the cheese mixture. Pack ham mixture on top mounding it slightly. Top with the top piece of the baguette. Wrap tightly with plastic wrap. Refrigerate 2-8 hours. When ready to serve slice into 2” slices.
Note: You can make both mixtures the night before and then the next day stuff the baguette.
COOKING TIP OF THE DAY
Instead of fresh spinach use frozen just make sure you drain it well. I place the frozen spinach in a tea towel and twist it up to squeeze out all the excess water.
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