Celebrate with Woman's World 5/31/21

The buds are beginning to bloom on the trees, and the flowers are starting to poke their brightly colored blossoms up toward the sun—both sure signs that spring is in the air! And in the Woman’s World kitchens, recipe pros Susan, Betsy and Charles have been hard at work creating all the dishes you’ll find on these pages. We’ve got everything you’ll need for Easter and all your spring celebrations, from starters to mains and sides—and who could forget all the sweet treats? Our collection of cookies, cakes, cupcakes and more is guaranteed to spark joy at first bite. Even better: Our expertly tested recipes and easy-to-follow instructions guarantee delicious results. So roll up your sleeves, tie on an apron and let’s get cooking!…

Grapefruit-Rosé Sangria This crisp blend of fresh fruit, wine and lemon liqueur is the perfect way to ring in the spring season 1 grapefruit, sliced1 orange, sliced1 lime, sliced1/4 cup honey2 sprigs mint + additional1 (750 ml.) btle. rosé wine, chilled1/4 cup limoncello Club soda In large pitcher, muddle grapefruit, orange and lime slices with honey and 2 mint sprigs. Add rosé and limoncello; stir until honey dissolves. Cover pitcher; chill at least 4 hrs. If desired, replace muddled fruit with fresh fruit. Serve over ice, topped off with soda. Garnish with mint. SERVINGS: 6 ACTIVE time: 15 min. TOTAL time: 4 hrs., 15 min. Spicy Gin and Tonic Jalapeño and cilantro add a zingy kick to this twist on a go-to classic 1 jalapeño pepper, sliced5 sprigs fresh cilantro1 lime, juiced1/2 cup ginTonic waterHalved lime slices (optional) In cocktail shaker,…

There’s no better way to kick off a special occasion than with a tasty selection of one-and two-bite hors d’oeuvres! From clever stuffed tomato blooms to cool-as-a-cucumber finger sandwich stacks, our easy and impressive starters are guaranteed to please. Filled with cheery pops of color and bursting with seasonal flavors, they’re so delicious, you may need to remind everyone to save room for dinner—and dessert! Creamy Pea Soup Shallots and potatoes cooked in bacon drippings give this velvety soup an extra dose of smoky flavor 8 slices bacon3 shallots, chopped12 oz. all-purpose potatoes, peeled, cut into ½" pieces11/2 tsp. salt1/2 tsp. pepper4 (14.5 oz.) cans low-sodium chicken broth2 (16 oz.) pkgs. frozen peas, thawed1/2 cup heavy cream Fresh mint sprigs (optional) In nonstick skillet over medium-high heat, cook bacon until crisp, 6–8 min.; drain…

Rosemary-Garlic Crown Roast of Lamb With just 10 minutes prep, this sophisticated yet simple-to-make centerpiece is an easy way to set the scene for an elegant feast 1/4 cup Greek salad dressing3 Tbs. minced fresh rosemary2 Tbs. Dijon mustard1 tsp. grated lemon zest2 Tbs. lemon juice2 cloves garlic, minced1 (8 1/2 lb.) crown roast of lamb Heat oven to 425°F. In bowl, stir together salad dressing, rosemary, mustard, lemon zest, lemon juice and garlic. Place roast on rimmed baking sheet. Brush inside and out with dressing mixture. Roast until internal temp. is 130°F, 30–35 min. Let stand 15 min. before slicing. Garnish. SERVINGS: 12 ACTIVE time: 15 min. TOTAL time: 1 hr. Creamy Pea Vichyssoise We used instant mashed potatoes as an easy and tasty way to thicken this soup, but leftover cooked cauliflower works like a dream as…

Peach-Mustard Glazed Ham Our quick-fix sweet-tart glaze seals in moisture as the ham bakes, making for a mouthwatering centerpiece 1/2 cup peach preserves3 Tbs. Dijon mustard2 Tbs. balsamic vinegar2 cloves garlic, minced1 (7 lb.) fully cooked boneless smoked ham Heat oven to 350°F. In small bowl, stir together preserves, mustard, vinegar and garlic. Place ham in shallow roasting pan. With knife, score fat. Brush ham with 2/3 of preserve mixture; reserve remaining. Pour 2 cups water into bottom of pan around ham. Cover pan with foil. Bake until thermometer inserted into thickest part registers 140°F, about 2 hrs., brushing ham with reserved preserves mixture twice. Let stand 20 min. before slicing. SERVINGS: 12 ACTIVE time: 15 min. TOTAL time: 2 hrs., 35 min. Herb Roasted New Potatoes and Carrots Adding fast-cooking carrots to the potatoes in the last 15 minutes…

Dijon Grilled Leg of Lamb An easy marinade guarantees zesty mmm 2 lemons2 Tbs. Dijon mustard1 Tbs. olive oil4 cloves garlic, minced1 Tbs. dried herbes de Provence2 tsp. salt1/2 tsp. pepper1 (4–5 lb.) boneless leg of lamb, trimmed Grate 1 tsp. zest and squeeze1/4 cup juice from lemons. In large resealable plastic food storage bag, mix zest, juice, mustard, oil, garlic, herbes, salt and pepper; add lamb, turning to coat. Seal and chill, turning occasionally, 6–8 hrs. Remove lamb from marinade; discard marinade. Pat lamb dry; roll up and tie in several places with kitchen string. Let stand 30 min. Meanwhile, prepare grill for medium direct- and indirect-heat cooking. Place lamb over direct heat; grill, turning often, until browned, about 8 min. Move lamb to indirect heat; cover. Grill until meat thermometer inserted into…