Innholdsfortegnelse for Autumn in the South 2020 i Southern Lady

Coquilles St. Jacques MAKES 6 SERVINGS 2 cups seafood stock¾ cup dry white wine1 pound sea scallops, halved¾ pound medium fresh shrimp, peeled, deveined, and halved6 tablespoons unsalted butter, cubed6 tablespoons all-purpose flour1 cup whole milk¾ cup shredded Gruyère cheese1 tablespoon chopped fresh tarragon½ teaspoon plus ⅛ teaspoon kosher salt, divided¼ teaspoon ground black pepper1¾ cups fresh French bread crumbs2 tablespoons unsalted butter, meltedLemon wedges, to serveGarnish: fresh tarragon 1. Preheat oven to 350°. Place 6 large baking shells on a rimmed baking sheet. 2. In a large saucepan, bring stock and wine to a simmer over medium heat; simmer for 3 minutes. Add scallops and shrimp; cook for 2 minutes. Remove scallop mixture using a slotted spoon. Reserve 1 cup stock mixture. Wipe pan clean. 3. Add butter to…

COVER See PUMPKINS AND PORCHES. PUMPKINS AND PORCHES Pages 7–8: Photography by John O’Hagan. Page 9: Photography by Sarah Arrington. Page 10: Photography by John O’Hagan. Page 11: Photography by Sarah Arrington. Page 12: Photography by John O’Hagan. Pages 13–14: Photography by Stephanie Welbourne Steele. LAYERED HARMONY Pages 15–24: Written by Ashley Shaw. Styling and interior design by Beverly Farrington of Accents of the South. Photography by Mac Jamieson. Pages 15–16: Sofa and chairs; Lee Industries. Draperies and throw pillow fabrics; Schumacher. Rug; Accents of the South. Chandelier; Visual Comfort. Wall paint; Ethereal Mood (7639) by Sherwin-Williams. Page 19: Art (horse) by Meredith Keith; Gallery 1930. Art (poppies); Barbara Flowers. Clay sculpture; Harold Turner. Page 20: Custom swing design; Accents of the South. Paint (swing); Red Tomato (6607) by Sherwin-Williams.…

Pear French 75 MAKES 1 SERVING 1½ ounces dry gin1 ounce Pear Syrup (recipe follows)½ ounce fresh lemon juice2 ounces brut sparkling wineGarnish: fresh thyme sprig 1. In a cocktail shaker, combine gin, Pear Syrup, and lemon juice. Add ice. Cover and shake until chilled, about 15 seconds. Strain into a coupe glass or Champagne flute; top with sparkling wine. Garnish with thyme, if desired. KITCHEN TIP: To make this drink for a party, stir together gin, Pear Syrup, and lemon juice in a pitcher; refrigerate until ready to serve. Pour gin mixture into glasses; top with sparkling wine. Garnish with thyme, if desired. PEAR SYRUP MAKES ABOUT 1½ CUPS 1 cup sugar1 cup water1 medium pear, thinly sliced5 sprigs fresh thyme 1. In a small saucepan, bring all ingredients…

There’s something about the arrival of autumn that calls us back to the gratifying comforts of home. Make the most of the season’s simple pleasures by inviting friends together for a tea party centered around a perennial favorite, blue-and-white china. On the heels of summer, September in the South allows us to drink in the final days of warm sunshine while also offering us a taste of the beautiful and bountiful days ahead. It’s a month of new beginnings in so many ways: back to school, a return to routines, and leaves taking on a patina of crimson or gold—a prelude to fall’s most captivating color show. Before harvest motifs and pumpkins make their annual debut, let timeless collections such as Staffordshire’s Calico Blue and Spode’s Blue Italian take center…

Supreme Hash Brown Bake MAKES 10 TO 12 SERVINGS 1 large tomato, cored, seeded, and diced (about ¾ cup)¾ teaspoon kosher salt, divided2 cups shredded smoked Gouda cheese, divided6 ounces yellow American cheese, cubed½ (8-ounce) package cream cheese¾ cup milk2 (20-ounce) bags refrigerated shredded hash brown potatoes*1 (16-ounce) package small diced ham1 (10.75-ounce) can cream of mushroom soup1 cup chopped green onions½ cup sour cream½ teaspoon ground black pepper4 slices (about ⅓ pound) thick-cut bacon, cooked and choppedGarnish: chopped green onions, sliced grape tomatoes 1. Preheat oven to 350°. Spray a 13x9-inch or 3-quart baking dish with cooking spray. 2. Line a platter with a double layer of paper towels. Place tomatoes in a single layer on prepared platter. Sprinkle with ¼ teaspoon salt. Allow 30 minutes to drain. 3.…

Swirled Peanut Butter Brownies MAKES 16 1 (4-ounce) bar 60% cacao extra bittersweet chocolate, finely chopped½ cup unsalted butter, cubed1 cup plus 2 tablespoons granulated sugar¾ cup all-purpose flour¼ cup Dutch process cocoa powder½ teaspoon baking powder½ teaspoon kosher salt2 large eggs, lightly beaten2½ tablespoons whole milk2 teaspoons vanilla extract, divided⅔ cup semisweet chocolate morsels¾ cup creamy peanut butter3 tablespoons unsalted butter, melted½ cup confectioners’ sugar 1. Preheat oven to 350°. Spray a 9-inch square baking pan with cooking spray. Line pan with parchment paper, letting excess extend over sides of pan. 2. In the top of a double boiler, combine bittersweet chocolate and butter. Cook over simmering water, stirring occasionally, until chocolate is melted and mixture is smooth. Turn off heat, and whisk in granulated sugar. Remove from heat,…