I just had the opportunity to go back home to Virginia for a week and help to host a baby shower for my best friend Gwyn! She is a BIG brunch fan so we decided on that theme for her shower. Her absolute favorites include Eggs Benedict and mimosas, however I learned that eating undercooked eggs is not safe for preggo ladies, and well obviously champagne is out the window! Thankfully, Gwyn had already discovered an alcohol-free champagne that was perfect for making mock mimosas. I also recommend Chloe Prosecco for the real version. Below is the menu that I came up with…..
Dessert table featuring the delicious donuts with brown butter frosting, recipe from Joy The Baker.
Shout out to my mom for making this awesome watermelon baby. You are going to be a pro by the time my baby shower happens!
I first discovered this shrimp salad while working in New Orleans. It comes from a deli but it seemed easy enough to replicate at home. Mix chilled, cooked shrimp that has been peeled and deveined with mayo, creole or horseradish mustard, capers, and thinly sliced scallions. Season and let chill in fridge about 30 mins. to allow flavors to meld.
Sisters pregnant at the same time with the happy Grandma!
I want to thank Sarah for putting this shower together with me! I think it was a success, considering it was the first ever baby shower that we have planned/hosted. It was so good to visit with everyone and to celebrate Gwyn and baby Everett! I will leave you all with one of my favorite recipes from the party, pimento cheese. It is so good and really versatile for brunch. You can stir it into grits and serve with shrimp, add to eggs, spread it on biscuits with some ham, or just serve it with crackers. The secret is to add just enough cayenne pepper to give it that right amount of heat and you literally will not be able to stop eating this. You’ve been warned!