Innholdsfortegnelse for May/June: Spring Parties 2019 i Southern Lady

Herbed Chicken Salad Tea Sandwiches MAKES 15 ¼ cup plus 1 tablespoon mayonnaise ¼ cup plus 1 tablespoon sour cream 2 tablespoons chopped fresh parsley 2 tablespoons chopped green onion 1 tablespoon chopped fresh tarragon 1 tablespoon chopped fresh dill 2 teaspoons fresh lemon juice ½ teaspoon kosher salt ¼ teaspoon ground black pepper Pinch garlic powder 2 cups finely chopped cooked chicken ¼ cup golden raisins ¼ cup toasted sliced almonds 10 slices white sandwich bread ½ cup thinly sliced cucumber Garnish: 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…

Roasted Okra with Buttermilk Herb Dipping Sauce MAKES 6 SERVINGS 2 pounds small to medium okra pods 3 tablespoons extra-virgin olive oil ¼ teaspoon kosher salt ¼ teaspoon ground black pepper Buttermilk Herb Dipping Sauce (recipe follows) 1. Preheat oven to 400°. 2. Cut okra pods in half lengthwise. Spread okra in an even layer on a rimmed baking sheet. Drizzle with oil, stirring to coat. Sprinkle with salt and pepper, stirring well. 3. Bake until lightly golden and tender, 18 to 20 minutes. Serve with Buttermilk Herb Dipping Sauce. BUTTERMILK HERB DIPPING SAUCE MAKES ABOUT 2 CUPS 1 (6-ounce) container plain yogurt ½ cup mayonnaise ½ cup whole buttermilk 1 tablespoon chopped fresh dill 1 tablespoon chopped fresh parsley 1 tablespoon chopped fresh chives 1. In a large bowl,…

Champagne Pound Cake MAKES 1 (10-CUP) BUNDT CAKE 1¼ cups unsalted butter, softened 2¾ cups granulated sugar, divided 5 large eggs, room temperature 3¼ cups all-purpose flour 1 teaspoon orange zest ¼ teaspoon kosher salt 1⅓ cups Brut sparkling wine, divided Garnish: 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,…

Spinach and Arugula Salad with Phyllo Croutons MAKES 6 TO 8 SERVINGS 1 (6-ounce) bag fresh baby spinach 1 (5-ounce) bag fresh arugula 1 bunch green onions, thinly sliced 1 seedless cucumber, cut into thin 2-inch planks 1 pint grape tomatoes, halved ¾ cup crumbled feta cheese ¾ cup shaved Parmesan cheese Lemon-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 oil ⅓ cup red wine vinegar ¼ cup fresh lemon juice 1 tablespoon minced fresh dill 1 tablespoon minced fresh parsley 1 tablespoon…

Heirloom Tomato Salad with White Balsamic Dressing MAKES 6 TO 8 SERVINGS 2 red heirloom tomatoes, cut into 1-inch pieces 2 yellow heirloom tomatoes, cut into 1-inch pieces 2 green heirloom tomatoes, cut into 1-inch pieces 2 (8-ounce) containers fresh miniature mozzarella balls, drained 1 (1-ounce) package fresh basil, coarsely chopped White 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 vinegar ½ teaspoon kosher salt ½ teaspoon ground black pepper ½ 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…

Summertime Sweet Tea MAKES ABOUT 1 GALLON 3 quarts cold water, divided 3 family-size iced tea bags Strawberry 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 sugar 2 cups water 4 cups chopped fresh strawberries 2 tablespoons lemon zest 1 (1-ounce) package fresh mint 1. In a medium saucepan, heat sugar and 2 cups water over medium-high heat,…