Innholdsfortegnelse for Nov/Dec: Holidays 2019 i Southern Lady

Let the Yuletide magic and merriment commence! Our Southern Lady team loves all things Christmastime, and this issue is filled with tempting recipes, elegant decorating ideas, beautiful tablescapes, and more. Set a welcoming tone for your home with our ideas to dress up front doors and entryways (page 11), then take cues from a cheery red-and-green veranda, a serene fireside setting, and other spaces decked out in their holiday best. And on page 21, get a peek inside a Tennessee abode owned by a former White House staffer who sprinkles her Christmas décor with mementos of her time in our nation’s capital. Entertaining inspiration abounds throughout our pages as well. If you’re planning an open house, peruse the party-ready menu of sweet and savory bites on page 49: toast points…

Cinnamon Old Fashioned MAKES 1 SERVING 2 ounces rye whiskey½ to 1 ounce Cinnamon Simple Syrup (recipe follows)3 dashes angostura bittersIce, to serve1 (2-inch) orange peel 1. In a short tumbler, stir together whiskey, Cinnamon Simple Syrup, bitters, and ice until chilled, about 30 seconds. Gently squeeze orange peel over drink to release oil, then place in glass. KITCHEN TIP: Tailor the sweetness of your drink with more or less Cinnamon Simple Syrup. CINNAMON SIMPLE SYRUP MAKES ABOUT ⅔ CUP ½ cup sugar½ cup water3 cinnamon sticks 1. In a small saucepan, bring sugar, ½ cup water, and cinnamon sticks to a boil over medium heat. Cook, stirring occasionally, about 8 minutes. Remove from heat, cover and let sit for 15 minutes. Discard cinnamon sticks. Cover and refrigerate until completely…

Pomegranate-Limoncello Sparklers MAKES ABOUT 24 SERVINGS 3 cups pomegranate juice3 cups limoncello liqueur¾ cup Simple Syrup (recipe opposite)12 dashes orange bitters3 (25.4-ounce) bottles brut sparkling wine, chilledGarnish: pomegranate arils, lemon twists 1. In a large pitcher, stir together pomegranate juice, limoncello, Simple Syrup, and bitters. Cover and refrigerate for at least 30 minutes or overnight. 2. In Champagne flutes, place ¼ cup pomegranate-limoncello mixture. Top with chilled sparkling wine. Garnish with pomegranate arils and lemon twists, if desired. Pear-Prosciutto Toast Points MAKES 48 24 slices thinly sliced white bread, halved diagonally3 Bartlett pears, peeled, cored, and sliced1 tablespoon balsamic vinegar1 tablespoon honey1½ teaspoons ground black pepper24 slices prosciutto, halved1 cup fresh baby arugula½ cup shaved pecorino cheese 1. Preheat oven to 400°. Line baking sheets with parchment paper. 2. Arrange…

Sautéed Pesto Broccoli MAKES ABOUT 4 TO 6 SERVINGS 1 tablespoon olive oil1 head broccoli, cut into florets2 tablespoons water1 clove garlic, thinly sliced¼ cup seeded and thinly sliced Fresno pepper2 tablespoons pine nuts¾ teaspoon kosher salt¼ teaspoon ground black pepper2 tablespoons basil pestoGarnish: fresh basil leaves 1. In a large skillet, heat oil over medium-high heat. Add broccoli, and cook for 5 minutes. Add 2 tablespoons water, cover and cook without stirring for 3 minutes. 2. Add garlic, Fresno pepper, pine nuts, salt, and pepper; cook, uncovered, stirring constantly, for about 1 minute. 3. Remove from heat, and stir in pesto until coated. Garnish with basil, if desired. Chorizo Cornbread Dressing MAKES ABOUT 6 SERVINGS 1 tablespoon unsalted butter1 cup chopped red onion1 cup chopped celery3 cloves garlic, minced½…

Gruyère and Chive Grits Soufflés MAKES 8 SERVINGS 2 tablespoons unsalted butter¼ cup minced yellow onion2 cups whole milk1 teaspoon kosher salt¼ teaspoon ground black pepper½ cup plain yellow quick-cooking grits1 cup shredded Gruyère cheese2 tablespoons chopped fresh chives4 large eggs, separated 1. Preheat oven to 425°. Lightly spray 8 (5-ounce) ramekins with cooking spray; place on a large rimmed baking sheet. 2. In a medium saucepan, melt butter over medium-high heat. Add onion, and cook, stirring occasionally, until tender, about 3 minutes. Stir in milk, salt, and pepper; bring to a boil. Gradually whisk in grits; reduce heat to medium-low. Cover and cook until grits are thickened and tender, stirring occasionally, about 5 minutes. Remove from heat, whisk in cheese and chives until smooth. 3. In a medium bowl,…

Peppermint Layer Cake MAKES 1 (9-INCH) CAKE 1½ cups unsalted butter, softened3 cups sugar5½ cups cake flour3 teaspoons baking powder¾ teaspoon kosher salt1½ cups whole milk, room temperature3 tablespoons sour cream, room temperature1 teaspoon vanilla extract6 large egg whites, room temperaturePeppermint Frosting (recipe follows)Garnish: assorted peppermint candies 1. Preheat oven to 350°. Spray 3 (9-inch) round cake pans with baking spray with flour. Line bottom of pans with parchment paper; lightly spray parchment. 2. In a large bowl, beat butter and sugar with a mixer at medium speed until fluffy, 3 to 4 minutes, stopping to scrape sides of bowl. In a medium bowl, whisk together flour, baking powder, and salt. In a small bowl, combine milk, sour cream, and vanilla. Gradually add flour mixture to butter mixture alternately with…

WELCOMING ENTRIES Pages 11-13: Special thanks to Eufaula Christmas Tour and Fendall Hall. Page 17: Special thanks to the Thompson family. A CAPITAL TRADITION Pages 21-30: Décor by The Clay Pot. PEACE ON EARTH Pages 31-36: Stockings; Red Door Home. Tree, Gold ornament set, and Winter Frost glass ornament set; Balsam Hill. Golden Woodlands garland and 23-inch Gold Lacquer wreath; The Magnolia Company. Ribbon; D. Stevens. Fire screen; At Home Furnishings. ALL ARE WELCOME Pages 49-58: Country Estate Reindeer Games party plate, Country Estate Winter Frolic Ruby Tree Tray, Merry Making spoon rest, Firenze Noel Ruby cocktail plate, and Arabella Ruby footed goblet; Juliska. DIRECTORY OF COMPANIES: At Home Furnishings, 205-879-3510, athome-furnishings.com Balsam Hill, 888-552-2572, balsamhill.com D. Stevens, 623-582-9915, dstevensllc.com Eufaula Christmas Tour, eufaulapilgrimage.com Juliska, 888-551-7310, juliska.com Red Door Home,…