Kara's Bridal Shower

This past weekend, we celebrated Miss Kara with a bridal shower bringing together her closest lady friends and family members. Inspired by Kara’s love of hand-painted Quimper pottery (from a collection passed down from our grandmother and mother), the theme had French influences with touches of spring. As guests entered the sun-room filled with glass vases of hydrangeas with pops of yellow and blue, we toasted the bride-to-be with crystal wine glasses of Lavender Lemonade, and Rosé. I also added a whimsical touch for Kara with large blue balloons hanging from the vaulted ceiling.

The menu featured light and fresh seasonal fare with French and Mediterranean touches:

Chilled Sips:
Lavender Lemonade
Sauvignon Blanc, Rosé, Chardonnay, Pellegrino

Bright Bites:
Crudités
Assorted Cheese Board (Brie, Chevre, Roquefort, and had to include Kara’s favorite, Manchego)
Sliced Cucumbers topped with Crème Fraîche and Smoked Salmon

Mains and Sides:
Chicken Marbella
Mini Tomato Tarts
Spanakopita Potato Salad (added a French flare by roasting the potatoes in Herbes de Provence)
Arugula with Sliced Fennel and Orange Salad
French Green Bean Almondine Salad

As Kara opened her gifts in front of a backdrop of hanging tulle, friends and family enjoyed spoonfuls of key lime pie served in cute glass jars, fudgy coconut macaroon-topped brownies, and bridesmaid, Kristen’s sugary sweet Snickerdoodle cookies.

Mini Key Lime Pies in Mason Jars

24 4 oz glass mason jars
Ginger Cookie Base
3 c crushed gingersnap cookies
6 T unsalted butter
pinch of salt

Key Lime Filling
12 egg yolks
4 14 oz can sweetened condensed milk
2 c fresh Key lime juice (we used Nellie & Joe's Famous Key West Lime Juice
since we’re far from the Keys)
2 T fresh lime zest

Whipped Cream
2 c whipping cream
1 t vanilla extract
4 T granulated sugar

Preheat oven to 350 degrees Fahrenheit. In a small bowl, melt the butter in the microwave. Stir in the gingersnap cookie crumbs. Press a ½-inch layer into the bottom of greased mini mason jars. Bake until lightly browned, about 10 minutes. Let cool

Meanwhile, prepare the Key Lime Filling. In a medium bowl, beat the egg yolks with a hand mixer until pale and thick, about 5 minutes. Add the sweetened condensed milk and beat 3-4 more minutes, until thickened. Add the Key lime juice and mix until smooth. Pour filling into the prepared pie crusts. Bake until the filling is just set in the middle, 10-12 minutes. Let chill in the refrigerator for 2-3 hours before serving.

Once the pies are chilled, prepare the whipped cream. In a medium bowl, whip the cream with an electric mixer on high. When the cream starts to thicken after a couple of minutes, add the vanilla extract and sugar. Continue to whip until stiff peaks form. Spoon a dollop of whipped cream onto each pie.

For sweet and classic Kara, lace-adorned mason jars filled with her favorite candies (Gummy Bears and Cow Tales) were the perfect takeaways for the guests.

*A big thank you to Charlotte Messervy, Marion Powers and Taryn Talmadge for capturing many of these moments on camera!