4th of July Celebration with Mrs. Southern Social

You know I love a tradition; especially one that involves celebrating with friends! This year marks the third time I’ve teamed up with Mary from Mrs. Southern Social for a Fourth of July soiree! This year, we focused on easy DIY decor and recipes that will impress a crowd, even if you’re tight on time (or kitchen skills).

First up, green bean potato salad. Potato Salad is a summer classic, but I love how this version shakes things up a little bit, texturally, with the snap of the green beans. Not to mention, it sneaks some vegetables in there.

Next, lobster rolls! I know, I know. But don’t be intimidated! Of everything I created, these were the quickest and easiest to pull together. The key is packaged, pre-prepared lobster meat. Mix it up, butter up some buns, and you’re ready. Your guests will be seriously impressed and you can pretend you were in the kitchen for hours. I served mine with individual servings of kettle cooked chips for ease of serving!

And for the finale, mini strawberry shortcakes! These are one of my signature recipes and my family goes crazy for them. They pack some wow factor, but are perfect for a party because you can prep each element ahead of time and assemble when it’s time to serve. If you’re traveling to a party, you can put your whipped cream in a Tupperware in a small cooler and you’re good to go!

Be sure to follow along @katiejacobsnashville and @mrssouthernsocial for more details to get you inspired for your Fourth of July!

Details: Katie’s dress, Mary’s dress, Bandana Melamine Plates, White Melamine Dinner Plates, Tablecloth, Flatware, Wrapped Glasses, Blue Bottles, Serveware, Beverage Dispenser, Glasses, Pitcher, Cocktail Napkins, Tray, Vintage Star Garland, Vintage Flag Garland

Easy Lobster Rolls

makes about 6 lobster rolls

1 pound lobster meat, thawed from frozen, or fresh cooked

1/4 cup minced celery

1/4 cup mayonnaise

1 tablespoon minced chives

1 tablespoon lemon juice

1 teaspoon lemon zest

salt and pepper

4 tablespoons butter

6 split-top brioche, New England style hot dog buns

Instructions

Rinse and drain the lobster meat and pick through for any loose shells. Chop or tear into large chunks and set aside.

In a large bowl, mix the celery, mayonnaise, chives, lemon juice, lemon zest, a pinch of kosher salt and a pinch of ground black pepper.

In a large skillet over medium heat, melt 2 tablespoons of the butter and add the lobster meat. Cook, stirring for 2 minutes until warmed through. Use a slotted spoon to dish the lobster meat into the mayonnaise mixture and toss to coat. Wipe out the skillet and melt the remaining butter over a medium heat; toast the buns on the cut sides about 2 minutes each side until golden.

Load each bun equally with lobster meat and garnish with more chives if desired. Serve with potato chips.

Green Bean Potato Salad

serves 6

6 ounces green beans

2 pounds small potatoes

1/4 cup extra-virgin olive oil

1/2 cup good mayonnaise

4 teaspoons lemon juice

4 teaspoons whole-grain mustard

2 teaspoons chopped fresh dill

Coarse salt

Instructions

Simmer green beans in salted water until barely tender and bright green, 2 to 3 minutes. Remove with a slotted spoon or wire-mesh skimmer, and transfer to a bowl of ice water. Drain, and pat dry.

Add potatoes to the same pot of salted water, and simmer until tender, about 12 minutes. Drain potatoes, and halve them.

Whisk together olive oil, mayo, lemon juice, mustard, and dill in a large bowl. Add potatoes and green beans. Gently toss. Season with salt.

Mini Strawberry Shortcakes

makes about 6 double layer cakes

2 cups flour

1 cup granulated sugar

1 teaspoon baking powder

1/2 teaspoon salt

1/2 cup (1 stick) butter

2 eggs

1 Tablespoon heavy whipping cream

For the filling:

1 cup heavy whipping cream

4 ounces cream cheese, at room temperature

1/4 cup confectioners’ sugar

1 teaspoon vanilla bean paste

Sliced strawberries

Fresh mint, blueberries, and blackberries (optional)

Instructions

Preheat oven to 350 degrees. Prepare two baking sheets with parchment paper or silicone baking mats.

Sift flour, 1 cup granulated sugar, baking powder and salt into a bowl. Using a pastry cutter, or your fingers, cut in butter until crumbly. Add eggs and stir until the mixture is just combined. Turn the dough out onto a lightly floured surface. Knead gently several times to form a ball adding in the 1 Tablespoon of heavy cream as needed (if dough is too dry). Press dough ball into a large disk and then, using a rolling pin, roll out dough until it is evenly about 1/2 inch in thickness. Use a 3 or 4 inch round biscuit cutter or cookie cutter to cut out circles. Place dough circles onto baking sheet about an inch apart. Once the baking sheet is full, place it in the freezer for 5 to 10 minutes. This will keep your shortbread from spreading/loosing it’s shape. Continue with the rest of the dough—shaping, rolling, and cutting until all the dough is used.

Remove tray of dough from the freezer and bake for 12 to 15 minutes until lightly brown (do not over-bake, you want your shortbread to be just set and golden to stay soft). Let cool completely.

To make the filling, in the bowl of an electric mixer, beat the cream cheese until soft and fluffy. Add the cold whipping cream with confectioners’ sugar and vanilla and beat on a medium-high speed until soft peaks form.

To assemble the shortcakes, top half the shortbread rounds with whipped cream and then berries. Top each with another shortcake round, whipped cream, and more berries. Garnish with mint.