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Southern Lady

Southern Lady May/June: Spring Parties 2019

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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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United States
Hoffman Media
7 Issues

in this issue

4 min.
host in style

7 min.
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…

7 min.
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…

4 min.
on the porch

Summertime Sweet Tea MAKES ABOUT 1 GALLON 3 quarts cold water, divided3 family-size iced tea bagsStrawberry Lemon Mint Syrup (recipe follows)Garnish: fresh strawberries, lemon slices, fresh mint leaves 1. In a medium saucepan, bring 1 quart water to a boil; remove from heat. Add tea bags; cover and let steep for 5 minutes. 2. Strain tea into a large pitcher. Add Strawberry Lemon Mint Syrup and remaining 2 quarts water, stirring to mix well. Serve over ice. Garnish with strawberries, lemon slices, and mint, if desired. STRAWBERRY LEMON MINT SYRUP MAKES 4 CUPS 2 cups sugar2 cups water4 cups chopped fresh strawberries2 tablespoons lemon zest1 (1-ounce) package fresh mint 1. In a medium saucepan, heat sugar and 2 cups water over medium-high heat, stirring frequently, until sugar is dissolved. Add strawberries and zest; bring to a boil. Reduce…

8 min.
glimmer & glow

Herbed Crab Cakes with Sweet Corn Sauce MAKES 8 TO 10 SERVINGS ¼ cup mayonnaise2 egg yolks1 tablespoon Dijon mustard½ tablespoon Worcestershire sauce½ teaspoon Old Bay seasoning20 saltine crackers, crushed1 tablespoon chopped fresh chives1 tablespoon chopped fresh parsley1 tablespoon chopped fresh dill1 pound fresh lump crabmeat, picked free of shell2 tablespoons unsalted butter, divided2 tablespoons olive oil, dividedSweet Corn Sauce (recipe follows)Garnish: chopped tomato, sliced chives 1. Line a baking sheet with parchment paper. 2. In a large bowl, stir together mayonnaise, egg yolks, mustard, Worcestershire, and Old Bay. Stir in crushed crackers, chives, parsley, and dill. Gently fold in crabmeat. Shape mixture into 16 patties, and place on prepared pan. Cover and refrigerate for at least 4 hours or up to 2 days. 3. In a large nonstick skillet, melt 1 tablespoon butter and 1…

6 min.
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…