It is two questions. I am helping to cater a post wedding brunch next Sunday for 36 people. I am making salmon rillettes from Keller's Bouchon book which are a piece of cake, I'll get that done tomorrow and let it mature the flavors sealed under butter.
I have 3 dozen eggs to turn into deviled eggs. I'd like some variation in the fillings. One thing for me which is standard is that I make my filling with sweet unsalted butter and no mayo. I'm thinking chives in some, smoked paprika in/on others, maybe some minced sun dried tomatoes, bacon? What are your favorites.
My other question is what are your favorite fruit combinations for a fruit salad? I am thinking of a passion fruit dressing with some ginger and have made gingered shortbread to go along side. I will serve it in a giant icer bowl, which loks like a huge caviar server and will keep it nicely chilled. Since this the morning after the wedding I am trying to think of really thirst quenching and fresh tasting fruit salad combos and ideas.