ENTERTAINING

Showers for all occasions are back! While gatherings might change venues or dates, we are still excited to get back to celebrating the big events in our lives. The moment my sister-inlaw told us she was expecting, I began planning her baby shower in my head. I pictured a sweet, Southern picnic in shades of pink and green. Moving the seating outside allowed for a large spread indoors of simple Southern classics (with a twist!). These recipes are easy to make and can be prepared ahead, so you can concentrate on celebrating the ones you love!

STORY AUBREY ANN MONGER PHOTOS ANNABELLA CHARLES

THE MENU

Everything Smoked Salmon Deviled Eggs Chicken Salad Croissants Smoky Pimento Cheese with Callie’s Hot Little Biscuits Caprese Salad Cups Antipasto Tortellini Skewers with Lemon Basil Vinaigrette Petit Fours Custom Cookies

THE DETAILS | FLOWERS GARDEN DISTRICT @GARDENDISTRICT_MEMPHIS | COOKIES AMBER BONNER @AMBER_THECOOKIETHERAPIST | NAPKINS SOCIAL @SOCIALMEMPHISTN | LINENS WHITE DOOR EVENTS @WHITEDOOREVENT | PETIT FOURS LA BAGUETTE @LABAGUETTE_MEMPHIS

EVERYTHING SMOKED SALMON DEVILED EGGS

Recipe from How Sweet Eats: howsweeteats.com

Yield: 24 deviled eggs | Total Time: 1 hr INGREDIENTS

12 large eggs ½ cup mayonnaise 1 ½ Tbsp. Dijon mustard ½ tsp. garlic powder ¼ tsp. dried dill kosher salt and pepper 2 Tbsp. Trader Joe's Everything Bagel Seasoning, plus more for sprinkling 4 slices cold smoked salmon

INSTRUCTIONS

To boil the perfect eggs, place them in a large pot and fill it with cold water. Bring it to a boil and let bubble for 1 minute, then turn off the heat and cover the pot. Let the pot sit for 12 minutes. Then place the pot in the sink and fill it with cold water to cool the eggs down immediately. You want the eggs to sit in cold water for 30 minutes or so, so you will need to dump the water and refill with cold water a few times. You can add some ice cubes too!

After 30 minutes, peel the eggs and place them on a paper towel. Slice them in half and gently remove the yolks. The easiest way is to slice them in half vertically. If you want them to look a little fancy, you can carefully slice in half horizontally.

Add the egg yolks, mayo, Dijon, garlic powder, dill and a big pinch of salt and pepper to the food processor or blender. Alternatively, you can also mash with a fork. Blend until smooth, creamy and mousse-like. Taste the mixture and add more salt and pepper if needed. Scoop out the mixture and spoon it (or pipe it with a pastry bag) into the open egg whites.

Slice a small strip of the smoked salmon and twist it or roll it, placing it on top of the deviled egg mixture. Sprinkle with a pinch of everything seasoning. Repeat with remaining eggs and serve!

SMOKY PIMENTO CHEESE

Recipe by Aubrey Ann Monger

INGREDIENTS:

1 cup shredded cheddar cheese 1 cup shredded white cheddar cheese ½ cup mayonnaise ½ tsp. garlic powder 1 tsp. black pepper ¼ tsp. onion powder 1 tsp. smoked paprika 1 4-oz. jar diced pimientos, drained

INSTRUCTIONS:

Shred cheeses and combine in a large bowl. Note: the key here is freshly shredded cheese from the block, not from a bag.

Combine other ingredients with cheeses and mix thoroughly. Season to taste with salt and pepper.

ANTIPASTO TORTELLINI SKEWERS WITH LEMON BASIL VINAIGRETTE

Recipe from Half Baked Harvest: halfbakedharvest.com INGREDIENTS

SKEWERS:

12 cups cubed ciabatta bread 2 Tbsp. extra virgin olive oil 1 pound fresh cheese tortellini, cooked 1 cup mixed olives, pitted 1 cup cherry tomatoes 1 cup marinated artichokes, quartered 1 roasted red pepper, cut into bite-size pieces 6-8 oz. thinly sliced prosciutto and/or salami 1 cup fresh mozzarella balls and/or cubed provolone 1 cup fresh basil leaves LEMON BASIL VINAIGRETTE:

1 ½ cups fresh basil leaves 2 Tbsp. fresh thyme leaves 2 Tbsp. toasted pine nuts ¼ cup grated parmesan cheese ⅓ cup extra virgin olive oil 1 Tbsp. honey 2 Tbsp. red wine vinegar 1 Tbsp. lemon juice kosher salt and red pepper flakes

INSTRUCTIONS

1. Preheat the oven to 375°. On a baking sheet, toss the bread with olive oil. Bake 8-10 minutes or until lightly toasted and golden. Season with salt.

2. Meanwhile, make the vinaigrette. Combine all ingredients in a blender or food processor. Season with salt and red pepper flakes.

3. In a bowl, toss the tortellini and cheese together with a few tablespoons of the vinaigrette.

4. To assemble, thread the tortellini, olives, tomatoes, artichokes, red peppers, prosciutto/salami, cheese and basil onto skewers. You can mix and match skewers or make them all the same.

5. Arrange on a serving plate and serve drizzled with the vinaigrette and toasted bread.