Innholdsfortegnelse for Entertain Decorate Celebrate March/April 2016 i Southern Lady

Each spring as the tulips and daffodils bloom, I begin planning my family’s Easter celebration, a joyous occasion for gathering around the table. In this issue, we share the best of Easter from issues past so you can host the perfect Easter lunch. You’ll find table ideas that incorporate the season’s brightest colors, tips for dyeing exquisite Easter eggs, party menus, recipes for your Easter feast, and plenty of treats like cupcakes, cookies, and our delicious Lemon Curd Cake crowned with Peeps. May your Easter be beautiful and blessed! Beginning with our May/June issue, we are changing Entertain Decorate Celebrate to Southern Lady Classics. This change is inspired by our sister publication Southern Lady. Each issue will feature entertaining ideas, home décor, mouthwatering recipes, and seasonal inspiration.…

SPLENDID SIGN Brilliant quince is one of the first indications of the season’s change, so arrange a few branches to announce the arrival of spring. Use a tall transparent container to display the twigs’ natural twists and turns. UPDATED CLASSIC Give traditionally elegant calla lilies modern appeal by placing them in a rectangular vase at a fanning angle. Once blooms are positioned, carefully fill the vessel with water. NEW LIFE To communicate the budding sentiment of the season, start with a faux nest, which can be purchased at craft stores. Embellish with branches, greenery, and leaves from the yard, and finish with two speckled brown eggs. WARM WELCOME This gathering of daffodils offers greetings as guests enter your home—a sure way to let them know you’re celebrating spring. Simply place…

Menu Avocado and Grapefruit Salad Asparagus • Potatoes in Parmesan Nests Cola-Pepper Jelly Ham • Hot Cross Buns Pear Cocktails • Almond Strawberry Cake AVOCADO AND GRAPEFRUIT SALAD Makes 8 servings 2 heads butter lettuce, washedand torn4 grapefruit, peeled andsectioned, juice reserved4 avocados, peeled and sliced¼ cup extra-virgin olive oil2 tablespoons fresh tarragonleaves½ teaspoon salt½ teaspoon pepper ONE Arrange lettuce leaves on plates. Top with grapefruit and avocado. TWO In a medium bowl, whisk together ¼ cup reserved grapefruit juice, olive oil, tarragon, salt, and pepper. Drizzle over salad. Serve immediately. ASPARAGUS Makes 8 servings 3 bunches fresh asparagus,trimmed1 cup sour cream1 cup mayonnaise½ teaspoon dry mustard¼ cup unsalted butter, meltedand slightly cooled2 tablespoons lemon juice1½ teaspoons paprika ONE In a large heavy-bottomed pot, bring 3 quarts water to a…

Create the Look: Think spring with your décor! Pastel colors and seasonal flowers such as tulips and daffodils are perfect choices for this fun-filled event. Create customized premade lunch boxes for all your little guests. Adorn each box with our printable name labels, and fill each one with lunchtime goodies to munch on. Jelly beans and marshmallow Peeps are classic candies of the Easter season. Decorate festive cupcakes with these jovial holiday sweets. Send the kiddos home with a simple party favor. Find chalk eggs at the dollar store, and place a couple in colorful mini baskets. Tie our favor tag around the handle to complete the look. All the fun printables you need for the party—including invitations, table banner, lunch-box labels, and favor tags—are available at celebratemag.com/party-art. fun-filled fare…

DARLING DÉCOR Some celebrations call for big pops of decorations, like balloons. Create a modern look by filling clear balloons with confetti. Using a funnel, pour desired amount of confetti into deflated balloon (not too much!), and have them blown up with helium. PRETTY PAPER (Opposite) I love seasonal paper products, like invitations, place cards, and tags. Find these, along with other floral-themed products, from Rifle Paper Co. See the selection at riflepaperco.com. SEEDS OF LOVE Nothing says spring like a garden full of flowers, so carry this theme into a tablescape. Let your place card double as a favor by tying the name around a vintage seed packet. THE BEE’S KNEES Honey is a versatile natural sweetener that I adore. Package this delicious treat in small jars as party…

ELEGANT CHICKEN CASSOULET Makes 8 servings 3 slices bacon, cooked and crumbled, drippings reserved ½ cup chopped onion ½ cup thinly sliced celery 1 (4-ounce) can sliced mushrooms, drained 1 (10¾-ounce) can cream of celery soup 1 cup sour cream 2 teaspoons Worcestershire sauce ¼ teaspoon salt 1/8 teaspoon ground black pepper 3 to 4 cups sliced cooked chicken Biscuits (recipe follows) Paprika Garnish: fresh thyme ONE Preheat oven to 350°. Lightly grease a 12x8-inch baking dish. TWO In a large skillet over medium-high heat, sauté onion, celery, and mushrooms in reserved bacon drippings until tender. In a large bowl, combine soup, sour cream, Worcestershire sauce, salt, and pepper. Add chicken, bacon, and sautéed vegetables to bowl; mix well. Pour into prepared baking dish. Bake for 25 minutes. THREE Remove…

AS ADDITIONAL FAVORS AND SWEET TREATS, BETH PLACED PASTEL-COLORED JELLY BEANS IN TINY EASTER BASKETS—PERFECT FOR KIDS. Give spring the warm welcome it deserves with an outdoor picnic accompanied by an adventurous egg hunt. Beth Little, mother of two and lover of parties, hosts what has become a yearly Easter fête for her two girls, inviting friends and family to join the celebration. “I’ve always wanted to do something annually for both of my girls, and a picnic this time of year is just so nice,” Beth says. Keep an Easter picnic kid and family friendly. To make sure all the children who attend get their hands on some treats, hold off on the egg hunt until everyone has arrived. To entertain little ones before the main event, let them…

EASTER BASKET CARROT CAKE CUPCAKES Makes 2 dozen cupcakes 1 (18.25-ounce) box spice cake mix 3 large eggs 11/2 cups pineapple juice 1/3 cup vegetable oil 1½ cups firmly packed finely shredded carrots Marshmallow–Cream Cheese Icing (recipe on page 108 ) Green food coloring gel Garnish: edible sugar icing bunnies and carrots* ONE Preheat oven to 350°. Line muffin pans with paper liners; set aside. TWO Prepare cake mix according to package directions, using 3 eggs, 1 1/3 cups pineapple juice (in place of water), 1/3 cup oil, and 1½ cups carrots. THREE In a medium bowl, combine Marshmallow–Cream Cheese Icing with desired amount of green food coloring. Place mixture in a pastry bag fitted with a grass tip*. Pipe icing onto cupcakes; garnish with sugar icing bunnies and…

Happy Place Write guests’ names on blown eggs, and use as place cards. Egg cups make great card holders when placed at each setting with a mini floral arrangement. BRIGHT & CHEERFUL Decorate your tablescape with lively spring shades. We used colorful floral linens and seasonal flowers in our centerpieces—Alstroemeria mixed with wax flower, as well as a vase full of blooming daffodils. As a nod to the Easter basket, we set Nantucket Basket dinnerware at each place setting. Fetching Favor Send friends home with jelly beans secured in small glass jars. Add our festive Easter takeaway tag, available at celebratemag.com/party-art.…

WHETHER SIMPLY BUNCHED TOGETHER OR FORMALLY ARRANGED, SPRING FLOWERS CAN CARRY YOUR COLOR PALETTE AND SET THE TONE FOR YOUR EVENT. MOVE THE INDOORS OUT INTO THE GARDEN, AND ENTERTAIN AMID NATURE’S BEAUTIFUL HANDIWORK. SKY BLUE LINENS AND DETAILS ARE KEY TO MAKING THESE BIRDS SING.…

ASPARAGUS SALAD WITH DIJON VINAIGRETTE Makes 6 to 8 servings 2 (1-pound) bunches freshasparagus, trimmed1 fennel bulb, thinly sliced1 cup sliced radishes½ cup thinly sliced red onion1 shallot, thinly sliced½ teaspoon kosher salt½ teaspoon ground black pepperDijon Vinaigrette (recipe follows)Garnish: fresh dill, fresh mint,shredded and toasted almonds ONE Bring a large pot of water to a boil over high heat; add asparagus. When water returns to a boil, immediately drain, and plunge asparagus into an ice bath to stop the cooking process. TWO In a large bowl, combine asparagus, fennel, and next 5 ingredients. Drizzle with Dijon Vinaigrette, tossing gently to coat. Garnish with fresh dill, fresh mint, and almonds, if desired. DIJON VINAIGRETTE Makes 1 cup ¼ cup Champagne vinegar2 tablespoons minced shallot2 tablespoons chopped freshparsley2 tablespoons honey2 tablespoons…

WHAT TO GATHER 1/3 cup ricePastel-colored adult spa sockPolyester fiberfill2 ponytail holders (same color as sock)Tacky glue or glue gunScissors1 (11/2-inch) white pom-pom2 white ponytail holders (for whiskers)2 plastic eyesPink feltPastel-colored ribbon STEP 1: Place rice in bottom of sock. Add one handful polyester fiberfill for bunny’s body. Secure with colored ponytail holder. Add polyester fiberfill to form bunny’s head. Secure the top of head with second colored ponytail holder. Glue pom-pom to the back of body to make the tail. STEP 2: Cut each white ponytail holder into 2 (11/2-inch) pieces. Apply a generous amount of glue in center of bunny’s face, and carefully place ends of whiskers in glue. Top glue with bunny-shaped nose cut from pink felt. STEP 3: Glue eyes on bunny above nose and whiskers,…

Two Techniques Marbleized Eggs Create marbleized eggs with a little vegetable oil and a dye kit available at grocery stores or craft stores. The finished product will be a surprise every time. 1 Follow the directions in the kit, and mix the desired colors in separate cups. Add about a tablespoon of vegetable oil to each color. 2 With a fork, swirl the oil. Place a hard-boiled egg on a spoon, and dip it in the color. Place on a paper towel, and let dry. 3 Dip the egg in a second color, and let dry. 4 Continue with as many colors as desired. Modern Eggs Graphic designs are easy to create with the help of tape and stickers in different shapes and sizes. 1 Cut electrical tape or other…

SPRING BLOSSOM CUPCAKES Makes 4 dozen mini cupcakes 1 (15.25-ounce) box devil’s foodcake mix¼ cup unsweetened cocoa powder3 large eggs1½ cups coffee, cooled½ cup vegetable oil3 (1-ounce) squares semisweetchocolate, melted and cooled1 (8-inch) piece almond pasteRed food coloring gelGreen food coloring gel ONE Preheat oven to 350°. Spray 4 dozen mini food-safe terra-cotta pots with nonstick baking spray with flour; set aside. TWO In a medium bowl, combine cake mix, cocoa powder, eggs, coffee, and oil. Beat at medium-low speed with an electric mixer for 30 seconds. Increase speed to medium-high, and beat for 2 minutes. Scrape down sides of bowl. Reduce speed to medium-low; add chocolate, and beat until combined. Divide batter evenly among prepared pots, filling each two-thirds full. Bake for 12 to 15 minutes, or until a…

Delight party guests with dainty madeleines, or package these lovely petit sponge cakes and deliver to a friend for a tasty pick-me-up. ORANGE ZEST MADELEINES Makes 18 1 cup all-purpose flour2/3 cups granulated sugar1 tablespoon orange zest¼ teaspoon salt2 large eggs, lightly beaten½ cup butter, melted and cooled1 tablespoon fresh orange juice½ teaspoon vanilla extractConfectioners’ sugar ONE In a medium bowl, stir together sugar and next 3 ingredients. TWO Add eggs, and beat with a wooden spoon until smooth. Add melted butter, stirring to combine. Add juice and vanilla extract, stirring to combine. Cover, and chill batter for at least 1 hour. THREE Preheat oven to 350°. Spray 2 madeleine pans with baking spray with flour. FOUR Spoon batter into prepared pans. Bake for 10 minutes or until light golden…