Toast the birthday girl by hosting a gorgeous garden soirée that employs the natural beauty of the outdoors and seasonal fresh floral to create an enchanting ambience. A delightful menu of small bites will fill this day with joy. We shared delicious recipes for our Herb Quiche with Smoked Salmon and Salmon Roe and our Lemon Buttermilk Panna Cotta below.
Create The Look
*Utilize your bar cart in three ways: serving a signature cocktail, displaying the lovely party favors, and hosting the birthday gifts. This will save space and keep set-up time to a minimum.
*Take advantage of the outdoors by using the shrubbery as a natural backdrop. We gave our table a floral touch, organizing plants and flowers in cement floral baskets. Inspired by the look of English gardens, we decorated with garden roses, ivy, and hydrangea, as well as white lisianthus and ferns. AREO is giving away the beautiful English Garden Cement Baskets, made by HomArt, we used as the table centerpieces in our Garden Soirée. Enter to win the giveaway today!
*Use assorted patterned plates for serving. This is a great way to display your lovely antique store finds with only a few plates in each pattern. Your guests will adore the mix and match that adds to the table décor.
*Send everyone home with a fitting party favor that includes beautiful seed packets tucked into small terra-cotta pots.
*Download our free printables for this party: an invitation and a party favor tag.
- 1 (14.3-ounce) box refrigerated pie crusts
- 6 large eggs
- 1 cup heavy whipping cream
- 1 1/2 tablespoons chopped fresh parsley, divided
- 1 1/2 tablespoons chopped fresh dill, divided
- 1 1/2 tablespoons chopped fresh thyme or lemon thyme, divided
- 1 teaspoon kosher salt
- 1/2 teaspoon ground black pepper
- 1/4 cup crème fraîche
- 1 teaspoon lemon zest
- 2 tablespoons fresh lemon juice
- 1 (4-ounce) package smoked salmon
- 1 (1-ounce) container salmon roe
- Garnish: fresh dill
- Preheat oven to 325°. On a lightly floured surface, roll each crust into a 12-inch circle. Cut each circle into 6 (5-inch) rounds, rerolling dough as necessary. Press pie dough gently into bottom and up sides of 12 (4-inch) removable-bottom miniature tart pans. Line each crust with parchment, and fill with pie weights. Bake for 20 minutes. Remove parchment and pie weights.
- In a large bowl, whisk together eggs, cream, 1 tablespoon parsley, 1 tablespoon dill, 1 tablespoon thyme, salt, and pepper until combined. Bake for 15 minutes or until center is set. Let cool for 10 minutes or until cool enough to handle. Remove from pans.
- In a small bowl, whisk together crème fraîche, lemon zest and juice, remaining ½ tablespoon parsley, remaining ½ tablespoon dill, and remaining ½ tablespoon thyme until combined.
- To assemble; place about 2 slices smoked salmon over quiche, drizzle with crème-fraîche mixture, and top with salmon roe. Serve immediately. Garnish with fresh dill, if desired.
- The recipe can be done in a 9-inch pie plate. Bake crust lined with parchment and pie weights for 20 minutes at 325°. Remove parchment and weights; fill with egg mixture, and bake for 35 minutes or until center is set.
- 1 tablespoon unflavored gelatin
- 3 tablespoons cold fresh lemon juice
- 2 cups heavy whipping cream
- 2 cups buttermilk
- 3/4 cup sugar
- 2 teaspoons lemon zest
- Candied Lemon Curls
- Garnish: mint leaves
- In a small bowl, soften gelatin in lemon juice.
- Meanwhile, in a medium saucepan, combine cream and next 3 ingredients. Cook over medium heat, stirring occasionally, until sugar is dissolved. When bubbles form around edge of saucepan, turn off heat, and stir in gelatin mixture, stirring until dissolved. (If the gelatin doesn’t completely dissolve in 3 minutes, return to heat, and warm gently until dissolved.)
- Pour mixture into 8 (4-ounce) ramekins. Refrigerate, uncovered, for at least 4 hours. Top with Candied Lemon Curls. Garnish with mint leaves, if desired.