Southern Lady

Southern Lady May/June: Spring Parties 2019

Southern Lady celebrates, delights, and inspires women who live in the South - and those who are simply Southern at heart. Every issue features home design inspiration, recipes, and elegant entertaining ideas, Southern travel destinations, fashion, and much more and now you can enjoy every single page on your tablet.

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País:
United States
Língua:
English
Editora:
Hoffman Media
Periodicidade:
Bimonthly
US$ 9,99
US$ 19,99
7 Edições

nesta edição

5 minutos
plein air affair

Heirloom Tomato Salad with White Balsamic Dressing MAKES 6 TO 8 SERVINGS 2 red heirloom tomatoes, cut into 1-inch pieces2 yellow heirloom tomatoes, cut into1-inch pieces2 green heirloom tomatoes, cut into1-inch pieces2 (8-ounce) containers fresh miniature mozzarella balls, drained1 (1-ounce) package fresh basil, coarsely choppedWhite Balsamic Dressing (recipe follows) 1. In a medium bowl, combine tomatoes, mozzarella, and basil. Pour White Balsamic Dressing over tomato mixture. Cover and refrigerate for at least 1 hour, stirring occasionally. WHITE BALSAMIC DRESSING MAKES 1½ CUPS 1 cup white balsamic vinegar½ teaspoon kosher salt½ teaspoon ground black pepper½ cup extra-virgin olive oil 1. In a small bowl, whisk together vinegar, salt, and pepper until combined. Add oil in a slow, steady stream, whisking to combine. Use immediately. Limoncello Spritzer MAKES ABOUT 2 QUARTS 1 cup sugar1 cup water1 (750-ml) bottle Pinot Grigio, chilled1 (750-ml)…

7 minutos
dainty bites

Herbed Chicken Salad Tea Sandwiches MAKES 15 ¼ cup plus 1 tablespoon mayonnaise¼ cup plus 1 tablespoon sour cream2 tablespoons chopped fresh parsley2 tablespoons chopped green onion1 tablespoon chopped fresh tarragon1 tablespoon chopped fresh dill2 teaspoons fresh lemon juice½ teaspoon kosher salt¼ teaspoon ground black pepperPinch garlic powder2 cups finely chopped cooked chicken¼ cup golden raisins¼ cup toasted sliced almonds10 slices white sandwich bread½ cup thinly sliced cucumberGarnish: thinly sliced cucumber or fresh chives 1. In a large bowl, stir together mayonnaise, sour cream, parsley, green onion, tarragon, dill, lemon juice, salt, pepper, and garlic powder. Add chicken, raisins, and almonds, stirring to combine. 2. Spread a thick even layer of chicken salad onto 5 bread slices and top with cucumber slices. Cover with remaining bread slices. Using a bread knife, cut crusts from…

2 minutos
resources

Cover See On the Porch ENTERTAINING IDEAS Page 10: Plant marker; Jessica N Designs. Page 18: Plants; Proven Winners. Special thanks to Troy Rhone Garden Design. SEASONAL SOIRÉES On the Porch Pages 35-42: Napkins and striped runner; At Home Furnishings. Blue plates; Anthropologie. Glimmer & Glow Pages 43-54: Cambria dinner plate and salad plate in turquoise, and rectangular serving platter; Pottery Barn. Artland double old fashioned glass and wine glass in Iris Green; Replacements, Ltd. Fete napkin ring in Blue & Green and White & Citron; Kim Seybert. Pure White LED Glimmer string lights; Pier 1. Awash in Blue Pages 55-66: White square coupe dinner plate and salad plate; World Market. Assorted canapé plates and oblong serving tray in indigo; Gien. Center Stripe woven napkin in platinum and Grapewood Branch; West Elm. Essence Plus white wine glasses and Tapio goblets; Iittala.…

6 minutos
awash in blue

Spinach and Arugula Salad with Phyllo Croutons MAKES 6 TO 8 SERVINGS 1 (6-ounce) bag fresh baby spinach1 (5-ounce) bag fresh arugula1 bunch green onions, thinly sliced1 seedless cucumber, cut into thin 2-inch planks1 pint grape tomatoes, halved¾ cup crumbled feta cheese¾ cup shaved Parmesan cheeseLemon-Herb Vinaigrette (recipe follows)Phyllo Croutons (recipe follows) 1. In a large bowl, toss together spinach, arugula, green onion, cucumber, tomatoes, feta, and Parmesan. Add desired amount of Lemon-Herb Vinaigrette, tossing to coat. 2. Arrange Phyllo Croutons on serving plates; top with salad mixture. Serve immediately. LEMON-HERB VINAIGRETTE MAKES ABOUT 1¼ CUPS ½ cup olive oil⅓ cup red wine vinegar¼ cup fresh lemon juice1 tablespoon minced fresh dill1 tablespoon minced fresh parsley1 tablespoon minced fresh oregano1 tablespoon Dijon mustard2 teaspoons honey 1. In a medium screw-top jar, combine all ingredients. Seal jar, and shake…

4 minutos
host in style

7 minutos
tempting treats

Champagne Pound Cake MAKES 1 (10-CUP) BUNDT CAKE 1¼ cups unsalted butter, softened2¾ cups granulated sugar, divided5 large eggs, room temperature3¼ cups all-purpose flour1 teaspoon orange zest¼ teaspoon kosher salt1⅓ cups Brut sparkling wine, dividedGarnish: confectioners’ sugar 1. Preheat oven to 325°. Spray a 10-cup Bundt pan with baking spray with flour. 2. In the bowl of a stand mixer fitted with the paddle attachment, beat butter and 2½ cups granulated sugar at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. Add eggs, one at a time, beating just until combined after each addition. 3. In a medium bowl, stir together flour, zest, and salt. With mixer on low speed, gradually add flour mixture to butter mixture, beating just until combined. Fold 1 cup wine into batter just until…