May 6, 2017, posted by Gina – This is the third in a series of posts about a recent garden party luncheon I hosted. Earlier this week, I took you on a tour of the garden and the patio where my guests enjoyed an appetizer and champagne bar. I also posted a tutorial showing how to make the rose pavé centerpiece for the main table. Today, I’m sharing the menu for the luncheon with you and a recipe for Salmon and Vegetable Smorgasbord.
You may recall I am in a cookbook club with 11 other members and it was my turn, and my pleasure, to host. We meet monthly and the hostess plans the menu and prepares the main course. We are currently cooking our way through the Junior League of Jackson Cookbooks, Southern Sideboards and Come On In. If you don’t have these cookbooks, I can’t recommend them enough to you. Our menu for this luncheon was:
Savory Pimento Cheese Finger Sandwiches
Dill Stuffed Eggs
Salmon and Vegetable Smorgasbord
French Potato Salad
Notes: I used smoked paprika; I used Pepperidge Farm pumpernickel and sliced in half; I substituted very pretty dark organic kale for the lettuce