Before the wedding, celebrate with different circles of friends in small group settings.

Written by Gail McGlothin | Photographed by April McGlothin-Eller

While inviting friends from across the country affords the opportunity to meet and mingle during the wedding reception, small celebratory parties leading up to the big day give close friends the chance to more intimately wish the couple well.

Jill and Bryan were getting married in Hawaii, so my outdoor adventure club threw a Polynesian-themed party complete with a hula couple figurine on top of a pineapple coconut cake. My theology study group hosted a wine and cheese tasting for Nancy and Jan. The weather was perfect for a picnic for Pat and Andy.

I once hosted a tool shower for a son’s friend. We gathered in the garage, sat on coolers, and ate chili, cornbread and brownies washed down with beer. Who knew one could discuss the merits of wrenches for an hour?

Picnics are versatile and work well with small groups. Whether backyard, local park or beach, the logistics of an outdoor picnic require some planning and a troupe of happy partygoers to make sure there's everything needed for comfort and a good time: plenty of blankets for sitting, a nearby restroom, ice for cold drinks and a table.

The list of supplies must include the mundane but necessary corkscrews, knives, trash bags, wet wipes, paper towels and camera.

This picnic menu features small plates and finger foods made in advance for easy transportation and simple setup for hosts and guests. Each menu item is paired with a contrasting yet complementary item: rich beef and zingy chicken, creamy blue cheese and spicy pepper jack, velvety chocolate and refreshing mint – all washed down with old fashioned sweet tea.

Start with jugs of Georgia iced tea and lemonade, and mix some 50-50 for those desiring an Arnold Palmer. Plus, enjoy a signature cocktail, the Arnold Palmer Spiked Tea.

At the end of the picnic, present the special couple with the perfect wedding gift: a well-stocked picnic basket.

Prosciutto Wrapped Blue Cheese Dates

“Make-ahead prosciutto wrapped dates stuffed with blue cheese come straight from the cooler to the table.”

1 package sliced prosciutto, about 7-8 slices

Pitted whole dates

1 wedge blue cheese

Cut prosciutto in half horizontally. (I find it easiest to use kitchen shears while the slices are still separated with paper.)

Open dates, using kitchen shears for a less messy cut. Stuff ½ to 1 teaspoon blue cheese into the center and close date around the cheese. Wrap ½ slice prosciutto around each cheese-filled date.

Jack of Hearts Crackers

“These crackers are mildly hot so adding another 1/8 teaspoon of red pepper into the dough would not put it over the top. Unlike the usual cheese crackers at Southern parties, cornmeal and jalapeno jack cheese transforms these crackers into the kind you wrap in a napkin and put in your pocket. If your cheese cutter is out of whack, as mine was, use dental floss (not the mint flavored!) to cut the raw dough into neat slices.”

2 cups Monterey Jack cheese with jalapeno peppers, shredded

1 stick butter, cut in pieces

3/4 cup all-purpose flour

3/4 cup yellow cornmeal

1/2 teaspoon baking powder

1/2 teaspoon salt

1/8 teaspoon red or cayenne pepper

Place all ingredients in a food processor and process until mixture forms a ball. Remove blade, then dough. Divide dough in half. On a lightly floured surface, pat each half into a 12 inch long, 1½ inch wide and 1½ inch thick rectangle. Wrap separately in plastic wrap and refrigerate until firm, at least 1 hour or up to one week.

Preheat oven to 350 degrees. Cut dough crosswise in ¼ inch thick slices. Place about ½ inch apart on ungreased cookie sheet. Bake 12 to 14 minutes until set and edges are golden brown. Remove crackers immediately to wire rack to cool. Store in airtight container.

Sesame Seed Toasted and Monterey Steak Seasoning Slider Rolls

“Slider roll sizes have almost caught up with standard hamburger buns. Small potato rolls, dressed up with butter and toppings, are the perfect size.”

1 package small dinner rolls

Melted butter

Toasted sesame seeds

Monterey steak seasoning

Divide package of dinner rolls in half. Brush each half with melted butter. Sprinkle half with toasted sesame seeds and the other half with Monterey steak seasoning. Toast until slightly dark.

Chicken Sliders with Creole Spread

“The sliders should be put together right before serving. Pour chips into a dish and set out pickles and raw veggies to round out the plates.”

Creole Spread

1 cup mayonnaise

3 green onions, sliced

2 tablespoons Creole mustard

2 garlic cloves, chopped

1 tablespoon chopped fresh parsley

1/4 teaspoon red pepper

Stir ingredients together until well blended.

Chicken Sliders

2 tablespoons butter

1/2 medium red bell pepper, chopped

4 green onions, thinly sliced

1 garlic clove, pressed

3 cups cooked chicken, chopped in food processor

1 cup soft breadcrumbs

1 or 2 large eggs, beaten

2 tablespoons mayonnaise

1 tablespoon Creole mustard

1 to 2 teaspoons Tony Chachere's Creole seasoning

1/4 cup vegetable oil

Melt butter in a large pan. Add bell pepper, green onions and garlic. Saute 3 to 4 minutes or until vegetables are tender. In a bowl, stir together bell pepper mixture with chicken, breadcrumbs, 1 egg, mayonnaise, Creole mustard and seasoning. If the mixture doesn't hold together, add an extra beaten egg.

Shape chicken mixture into 8 patties. Fry patties in hot oil for 3 minutes on each side or until golden brown. Drain on paper towels.

Assembly

Place chicken patties on Sesame Seed Toasted Slider Roll bottoms. Generously top with Creole Spread. Cover with roll top. Skewer, if desired.

Mini Burgers with Bacon Jam

Bacon Jam

1 pound thick sliced bacon, cut into
1-inch pieces

2 cups thinly sliced sweet onion

2 cloves garlic, chopped

6 tablespoons balsamic vinegar

6 tablespoons brown sugar, packed

6 tablespoons water

Cook bacon in a medium frying pan over medium heat until fat is rendered but bacon is not crispy. Drain bacon on paper towels. Discard all but 3 tablespoons bacon grease, and return bacon to pan on burner at medium heat.

Add onion and garlic. Cook slowly until onion is tender; don’t brown. Add vinegar, brown sugar and water. Cook until water has evaporated and mixture is jammy. (The bacon should stay soft.) Serve at room temperature.

Burgers

1 pound lean ground chuck

1 teaspoon seasoned salt

1/4 teaspoon black pepper

1/2 cup bread crumbs

1 egg, beaten

Place ground chuck in a medium mixing bowl. Top with seasoned salt, pepper and bread crumbs. Pour beaten egg over ingredients. Mix until well combined. Divide mixture into 2-ounce balls, and pat into thin patties. Spray a broiler pan with cooking spray. Place patties on pan and broil on high for 2 minutes. Turn patties over, and broil for another 2 to 3 minutes or until barely done.

Assembly

Place each burger on a Monterey Steak Seasoning Slider Roll bottom. Top with bacon jam and a roll top. Skewer to hold burgers together.

Mary Lynn’s Heart Cookies

1 cup butter, softened

1/2 cup sugar

1 egg, beaten

1 teaspoon vanilla

2 1/2 cups flour, sifted

1/2 teaspoon salt

1 cup rolled oats

1/3 cup peppermint candy, finely crushed

Confectioner's sugar

Preheat oven to 350 degrees. Cream butter; gradually add sugar. Blend in egg and vanilla.

Sift flour and salt, and gradually add to creamed mixture. Stir in oats and candy; chill.

Roll out to 1/8-inch thickness on board lightly dusted with confectioner’s sugar. Cut heart shapes with floured cutter. Place on greased, parchment covered cookie sheets. Bake 8 to 10 minutes, and cool on wire racks. When cool, decorate with Frosting.

Frosting

2 cups confectioner’s sugar

2 to 4 tablespoons half-and-half milk

1/2 teaspoon peppermint extract

Red food coloring

Sift sugar. Mix sugar with enough half-and-half to make a thin frosting. Add extract. Divide frosting, and mix one part with red food coloring to make pink frosting. On cooled cookies, cover with pink frosting. With the other color frosting, make several lines across each frosted cookie. Draw a toothpick lightly back and forth across lines to give a swirled look.

Chocolate Covered Cherry Cookies

“Special picnics for special couples call for special cookies. If you think chocolate covered cherries are a treat, these Chocolate Covered Cherry Cookies are a step up for a picnic celebration.”

1/2 cup butter

1 cup sugar

1 egg

1 1/2 teaspoons vanilla

1 1/2 cups flour

1/2 cup cocoa

1/4 teaspoon baking powder

1/4 teaspoon baking soda

1/4 teaspoon salt

48 small maraschino cherries, drained; reserve syrup

1 cup chocolate chips

1/4 cup sweetened condensed milk

Beat butter and sugar until fluffy. Beat in egg and vanilla. Add flour, cocoa, baking powder, baking soda and salt until blended. Shape dough into 1-inch balls. Place 2 inches apart on ungreased cookie sheet.

With thumb, press down center of each dough ball. Press cherry into center of each.

Make frosting by melting chocolate chips with sweetened condensed milk and 4 teaspoons maraschino cherry juice. Spoon 1 teaspoon frosting over each cherry-topped cookie. Bake at 350 degrees for 10 minutes.

Arnold Palmer Spiked Tea

“This is a tasty combination of sweet tea and lemonade plus a generous pouring of bourbon. I prefer sweet Southern Comfort in the cocktail."

4 cups boiling water

3 family-size tea bags

3/4 cup sugar

1 teaspoon lemon zest

1 cup cold water

1 cup bourbon

1/2 cup fresh lemon juice

In a large bowl, pour boiling water over tea bags, sugar and lemon zest. Stir until sugar is dissolved. Cover and steep for 5 minutes. Cool to room temperature.

Pour mixture through a fine wire mesh strainer into a large pitcher, discarding tea bags and zest. Stir in cold water, bourbon and lemon juice. Cover and chill 30 minutes to 12 hours. Serve over ice with lemon garnish.

NTH