IT'S RAINING SHOWERS BRIDAL OR BABY - THE KEY IS TO PLAN AHEAD AND KEEP IT CASUAL.

Byline: Natalie Haughton Food Editor

Your best friend is getting married or having a baby - and you're planning to host a shower at home. Although having it at a restaurant would be ideal, your budget just can't cut it.

There are lots of options, depending on your space and the amount of time you can afford to invest.

Keep it simple and don't make yourself crazy, advises caterer and party planner Randy L. Fuhrman, president of Randy Fuhrman's Creative Concept in Los Angeles.

``It's all about being organized,'' he says, adding that intimate, personal and homey parties are trendy these days.

``Concentrate on what (food) you want to spend your time and effort on, and then buy the rest,'' advises Alicia Ross, co-author with Beverly Mills of ``Desperation Entertaining'' and ``Desperation Dinners.''

``As a host, you want the food to taste delicious and be beautiful and satisfying.'' Your goal should be to have all the work done when the party begins so you can enjoy it along with your guests.

Start by creating a game plan or time line. Shower fare should be manageable fork food, says Fuhrman.

``Pretend you're going to the party and not throwing it - would you be happy with the way things are presented to you?''

Fuhrman, who just catered an all-Italian shower, recommends serving lunch with great salads that present themselves well, such as an Italian chicken salad made with chicken breast pieces, peppers, asparagus tips and baby peas and dressed with a mayonnaise-based dressing with Italian seasonings. An antipasto or grilled vegetable platter, a pasta salad, grilled fish, and a variety of cheeses and breads are other possibilities to complete the menu.

His secret to wonderful grilled vegetables - ones that aren't charred or falling apart - is to marinate them in a balsamic vinaigrette or a mango chutney dressing, then cook on a hot grill until they have pronounced grill marks. After removing from the grill, dip back into the marinade and bake in a 350-degree oven, about 10 to 15 minutes, until tender.

Brunch offers another wonderful way to entertain. Quiches are coming back, but in more flavorful dress. Try a south-of-the border variation with salsa, corn and black olives mixed in. You can bake the quiche ahead, refrigerate and rewarm. Serve with a jicama, citrus (orange), cilantro and romaine salad. For the dressing, add some orange juice, cilantro and a little bit of red onion to your favorite vinaigrette and whirl in a blender.

Ross suggests serving a strata-style brunch casserole (assembled the night before) or a mushroom quiche (prepared and frozen up to a month ahead) with a fruit salad, tea punch (iced tea mixed with fruit juice) and croissants or a coffee cake (from the bakery).

Another flexible shower option, points out Ross, even if the party takes place during a traditional mealtime, is lots of light bites - nibbles, dips, finger foods, snack pizzas, Cajun barbecued shrimp and such - spread out on a buffet, dining or coffee table. People can graze, and it's a fun way to visit. It works especially well for a couples shower.

If you opt for a couples wedding shower and you want to avoid doing all the work yourself, Fuhrman suggests asking guests to contribute a favorite dish along with the recipe (to help the bride-to-be start her recipe file).

Start with flavored lemonades - blackberry, cranberry, raspberry. You can freeze berries in ice-cube trays with a little lemonade and then use the frozen cubes in store-bought or frozen lemonade zipped up with fresh lemon squeezed into it. Or use berry or other flavored syrups (like Torani, available at Cost Plus and some supermarkets) mixed with lemonade. Garnish the drinks with fresh berries, lemon or lime slices. If you plan to serve wine, stick with white, says Fuhrman (think about your furniture and carpet).

For dessert, pick up an apple tarte tatin at a good bakery and warm it in the oven. Other delicious options include fresh strawberries with brown sugar and sour cream (you can blend the sugar and sour cream for less mess) or with lemon curd (from Trader Joe's) folded into freshly whipped cream or whipped with yogurt, suggests Fuhrman. Another easy, yummy choice is chocolate fondue (which is making a big comeback) with cutup pound cake and fresh fruits and marshmallows. Ross suggests creme brulees with fresh berries or a strawberry shortcake trifle assembled in one large, pretty serving dish.

Although most showers skip entertainment, Fuhrman says a fortuneteller can be fun. For baby shower decorations, cover floral containers with diapers, pin them and add stork decorations to the fresh flowers.

Pull out all your dishes, crystal, serving platters and utensils in advance of party day and check them out. Label the platters with names of items to be served on them. Buy the dry grocery items at the beginning of the week and the produce three days prior to the party. Post a menu time line on the fridge so anyone can assist you on the day of the party.

``Just have a good time,'' stresses Fuhrman.

LOBSTER COBB SALAD 

This is like a Cobb salad but with fresh lobster meat instead of chicken. Of course, you can always substitute cooked chicken or shrimp if you have a crowd, but this is a special meal for times when you really want to please someone.

VINAIGRETTE:

1 1/2 tablespoons Dijon mustard

1/4 cup freshly squeezed lemon juice (2 lemons)

5 tablespoons olive oil

3/4 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

SALAD:

2 ripe Hass avocados

Juice of 1 lemon

1 1/2 pounds cooked lobster meat, cut in 3/4-inch dice

1 pint cherry tomatoes, cut in half OR quarters

1 1/2 teaspoons kosher salt

1/2 teaspoon freshly ground black pepper

1/2 pound lean bacon, fried and crumbled

3/4 cup crumbled English Stilton OR other crumbly blue cheese

1 bunch arugula, rinsed and spun dry and leaves cut in half crosswise if large

For Vinaigrette, whisk together mustard, lemon juice, olive oil, salt and pepper in a small bowl.

For Salad, cut avocados in half, remove seed, and peel. Cut into 3/4- inch dice and toss with lemon juice.

Put lobster meat and tomatoes in a bowl. Sprinkle with salt and pepper and toss with enough Vinaigrette to moisten. Add diced avocados, crumbled bacon, blue cheese and arugula and toss again. Serve at room temperature. Makes 4 to 6 servings.

From ``Ina Garten Barefoot Contessa Family Style.''

CHAMPAGNE FRAMBOISE

This summer drink is prettier and tastier than pink champagne or a kir royale.

2 pints raspberries

2 bottles chilled champagne

Rinse raspberries and allow to dry on a paper towel for a few minutes. Set aside 16 raspberries for garnishing drinks. Puree rest in a blender and strain through a sieve to remove seeds. Place 1 teaspoon raspberry puree in bottom of each champagne flute, then fill with champagne. Garnish each glass with a whole raspberry, either dropped directly into the glass or suspended across top with a toothpick. Makes 8 servings (2 glasses each).

From ``Suzy Bales Garden Parties.''

SAVORY SMOKED SALMON APPETIZER CHEESE CAKE

1 cup rye bread crumbs (about 2 1/2 slices rye bread, processed to crumbs)

2 tablespoons butter, melted

5 (5.2-ounce) packages garlic and fine herbs cheese

3 eggs

2 egg yolks

1 cup sour cream

1 tablespoon fresh lemon juice

1/2 pound thinly sliced smoked salmon, cut crosswise into thin strips

1 tablespoon finely chopped fresh dill

1/2 teaspoon finely grated lemon peel

In a small bowl, mix together bread crumbs and butter; press into bottom of a 9-inch springform pan. Bake in preheated 350-degree oven 10 to 12 minutes or until lightly crisped and golden. Reduce oven temperature to 300 degrees.

Meanwhile, in a large bowl, with electric mixer, beat cheese 2 minutes or until smooth. Add eggs, egg yolks, sour cream and lemon juice; beat 2 to 3 minutes or until creamy. Stir in salmon, dill and lemon peel. Pour mixture into prepared pan and bake 40 to 50 minutes or until cheese is set in center. Cool completely on a wire rack. Cover and refrigerate overnight.

To serve, remove sides of springboard pan and garnish with additional smoked salmon (in curls), cucumber slices and dill sprigs. Makes 1 cheesecake.

CREAMY ONION DIP

1 tablespoon olive OR vegetable oil

2 cups finely chopped onions

1 teaspoon paprika 

1 cup regular OR light sour cream

Salt and pepper to taste

Heat oil in a large skillet. Add onions; cook over medium heat stirring often, 3 minutes or until barely tender. Stir in paprika. Combine onion mixture and sour cream in a medium bowl. Add salt and pepper to taste. Cover; refrigerate until ready to serve. Serve with assorted vegetable dippers and thin toasted bread slices, as desired. Makes 1 2/3 cups dip.

CHICKEN APRICOT WITH DIJON ROSEMARY DRESSING

4 medium boneless chicken breast halves, seasoned and grilled, then skinned and cut into bite-size pieces

1 cup dried apricots, cut into halves

1 cup diced celery

2 OR 3 green onions, minced

1/2 cup sliced almonds

1/2 cup mayonnaise OR sour cream

1 1/2 tablespoons Dijon mustard

1/4 teaspoon sugar

Salt and white pepper to taste

1/4 cup half-and-half OR whipping cream

1 1/2 to 2 tablespoons chopped fresh rosemary (no substitute)

In a large bowl, combine chicken, apricots, celery, green onions and almonds. In a small bowl, mix together mayonnaise, mustard, sugar, salt, pepper, half-and-half and rosemary. Pour over chicken mixture and toss until well blended. Refrigerate until serving time. Serve on assorted greens. Makes 4 servings.

A Restaurant Replica from Julienne in San Marino.

FRESH FRUIT WITH SABAYON

Sabayon, the French term for zabaglione, is a quick and delicious rich custard to spoon over fresh strawberries or serve as a sauce on a plain sponge or pound cake.

6 large egg yolks

1/3 cup sugar

1 cup sweetish white wine (such as a Riesling OR champagne)

1/2 pound Queen Anne cherries, rinsed

1/2 pound Bing cherries, rinsed

2 mangoes, peeled, pitted and sliced

1 quart strawberries, hulled and rinsed

2 pineapples, peeled, cored and sliced

1 large bunch grapes, rinsed

In a large bowl, beat egg yolks and sugar briefly with a whisk. Mix in white wine. Cook in top of a double boiler, stirring constantly over, but not touching, boiling water until thick and creamy, approximately 5 to 8 minutes. Allow sabayon to cool before putting in a tightly covered container in refrigerator to chill.

When ready to serve, put sabayon in a small bowl in center of a large platter and arrange fruit around it. Makes 3 cups custard.

NOTE: Pound cake and brownies can also be added to platter.

From ``Suzy Bales Garden Parties.''

CAPTION(S):

4 photos

Photo:

(1 -- cover -- color) Shower season

Keep celebrations casual

From ``Suzy Bales Garden Parties,'' Clarkson Potter/Publishers Inc.

(CHAMPAGNE FRAMBOISE)

(2 -- color) LOBSTER COBB SALAD

From ``Ina Garten Barefoot Contessa Family Style.'' Clarkson Potter/Publishers Inc.

(3 -- color) SAVORY SMOKED SALMON APPETIZER CHEESE CAKE

(4 -- color) FRESH FRUIT WITH SABAYON

From ``Suzy Bales Garden Parties,'' Clarkson Potter/Publishers Inc.