Mar 152010

Blue Hawaiian Punch Bowl

I served two beverages at my Blue Hawaiian Baby Shower and both were a hit.

Blue Hawaiian Cocktail

This was a special assignment. I couldn’t trust the creation of this beverage to just anyone.

I put my Aunt in charge of mixing the Blue Hawaiian Cocktail for the punch bowl. Her seasoned palette and extensive knowledge of adult beverages (not to mention 35 years working as a Food Science Professor) was just what I needed.  You “Go Girl”!

This recipe is really more like a martini. After too many trials (and one happy Aunt), it was decided that we would tone down the drink with the addition of 7-Up. After all, it was only 1:00pm on a hot July day and we didn’t want the guests to get hammered before 2:00pm. Regardless, the punch was a big hit (who doesn’t wanna drink a bright, blue beverage?!).

Here’s the recipe prior to the addition of the 7-up:

Blue Hawaiian Cocktail


2 fluid ounces pineapple juice
1 fluid ounce blue curacao
1 1/2 fluid ounces coconut-flavored rum


  1. Pour the pineapple juice, curacao, and rum into a cocktail shaker over ice.
  2. Cover, and shake until the outside of the shaker has frosted.
  3. Strain into a chilled martini glass to serve.

Watermelon Thirst Quencher

Initially, I was following a recipe which proved to be too sweet for my liking so I reworked it. People loved this stuff and came back for more. I served it in a huge glass canister half submerged in ice with a ladle.

Note:  Sneak over and give it a stir from time to time as it naturally separates the longer it sits.


750ml watermelon chunks (blender full 1 inch below the rim)
Juice of 1 – 2 limes
2 1/2 – 5 tsps sugar
lime slices for garnish


  1. Cut watermelon into chunks
  2. Fill blender up to 750 ml mark
  3. Liquify
  4. Add lime juice and sugar to taste depending on the sweetness of your watermelon
  5. Stir to mix
  6. Transfer to punch bowl add lime slices for garnish

Note: Ice can be added to the punch but I don’t like to do this as it dillutes the flavour. If you are adding ice, add more lime and sugar in the beginning to create a stronger flavour.

Mar 132010

As you can tell, I was loving everything about my Baby Shower. I enjoyed the planning, the execution but mostly…I enjoyed seeing everyone having so much fun. All the guests and “worker bees” had a great time.

When it came time to plan the food, everyone pitched in. My Mom, Aunt, and Sister did the bulk of the work. Actually, I didn’t see much of my Sister at all, she’s the type of person that’s more comfortable “slaving away” in the kitchen then socializing. I know she ran things from behind the scenes.

I loved the food and; as is always the case, I wish I’d eaten MORE. Let’s face it, at 8 months preggo on a hot day I wasn’t into food. That’s about the time I realized “this thing” was coming out (one way or another) and I started to watch what I ate. Well, until the cake came out….ahhhhhh…the glorious cake.

Back to the menu, this is what we came up with. It was the perfect mix of  “easy to prepare” verses “make ahead” verses “whip up on the spot”.



  • Blue Hawaiian Punch (Alcoholic)
  • Watermelon Juice (Non-alcoholic)
  • White Wine
  • Water
  • Pop


  • Veggie Tray with Spicy Cilantro Dip
  • Hawaiian Chicken Skewers with Peanut Sauce
  • Assorted Sushi Tray
  • Homemade Biscuits with Ham & Honey Mustard
  • Mango Chutney Cheese Ball
  • Spicy-Crusted Shrimp with Lime Remoulade Sauce


  • Fruit skewers with Fruit dip
  • Baby Carriage Cake
  • Tangy Lemon Curd Tarts

Spicy Cilantro Dip
1 (8 ounce) package cream cheese, softened
1 tablespoon sour cream
1 (7 ounce) can tomatillo salsa
1 teaspoon freshly ground black pepper
1 teaspoon celery salt (Note: I find this too salty and more than half the salt)
1/2 teaspoon ground cumin
2 teaspoons garlic powder
1 bunch fresh cilantro, chopped
1 tablespoon fresh lime juice

Combine cream cheese, sour cream, salsa, pepper, celery salt, cumin, garlic powder, cilantro and lime juice in a blender or food processor. Blend until smooth and creamy. Place in a serving bowl.

Recipe from: AMYKINS, (Amy’s Cilantro Cream Sauce)

Spice-Crusted Shrimp with Remoulade Sauce
Yield: 8 servings
(serving size: 6 shrimp and about 1 tablespoon sauce)

1/4  cup  low-fat mayonnaise
1/4  cup  plain fat-free yogurt
1  teaspoon  grated lime rind
1 1/2  tablespoons  fresh lime juice
1  teaspoon  capers, chopped
Dash of ground red pepper

2  teaspoons  ground cumin
2  teaspoons  paprika
1  teaspoon  ground coriander
1/2  teaspoon  garlic powder
1/4  teaspoon  salt
1/8  teaspoon  black pepper
48  large shrimp, peeled and deveined (about 1 1/2 pounds)
1  tablespoon  olive oil, divided
Cilantro sprigs (optional)

To prepare sauce, combine first 6 ingredients in a bowl; stir with a whisk.

To prepare shrimp, combine cumin, paprika, coriander, garlic powder, salt, and black pepper in a medium bowl. Add shrimp; toss well. Heat 1 1/2 teaspoons oil in a large nonstick skillet over medium-high heat; add half of shrimp. Cook 3 minutes on each side or until done. Remove shrimp; keep warm. Repeat procedure with remaining oil and shrimp. Serve shrimp with sauce. Garnish with cilantro, if desired.

Recipes from: David Bonom, Cooking Light, SEPTEMBER 2001

Hawaiian Chicken Skewers with Peanut Sauce

Peanut Sauce
1/2 cup water
1/3 cup rice vinegar
2 tbsp reduced-sodium soy sauce
1 tbsp sugar
4 cloves garlic; peeled
2 tsp arrowroot
1/4 tsp crushed red pepper flakes
2 oz chicken tenders
1 cup hot cooked brown rice
sprigs of fresh cilantro;

In blender combine all ingredients for sauce. Blend until smooth.

Transfer to small saucepan. Heat over medium heat, stirring constantly until heated through and thickened. Do not boil. Cool.

Pour half of sauce into sealable plastic bag, setting remainder aside. Add chicken to bag. Seal and marinate in refrigerator for 1 to 2 hours.

Meanwhile, soak four 6-inch bamboo skewers in water, to prevent burning during cooking. Preheat broiler. Thread chicken tenders on skewers. Broil skewers close to heat, 1 to 2 minutes each side or until cooked through.

In small saucepan heat reserved sauce. Divide hot rice among 4 serving plates. Top with chicken. Drizzle with heated sauce, and serve extra sauce in a bowl. Garnish plates with sprigs of fresh cilantro, if

Recipe from: Richard Simmons Farewell to Fat Cookbook