Southern Lady
March/April, 2008

Entertaining with Sandra Lee

For this entertaining issue of Southern Lady we turned to life and style expert Sandra Lee. With a knack for throwing knockout parties in no time, she provides a wealth of creative ideas for the season’s string of soirees.

Ingenuity born of necessity—that’s how Food Network star of Semi-Homemade® developed her creative cooking skills. The oldest of five children, Sandra had to help take care of her siblings, and her responsibilities included preparing meals for the entire family. In the grocery store aisles, Sandra found inspiration that would eventually form her acclaimed Semi-Homemade concept, which combines ready-made products with fresh and creative touches.

“I’m not a chef; I’m a home-style cook,” says Sandra. “I provide ideas that allow any and everyone to take 100 percent of the credit for something that looks, feels, and tastes like it was made from scratch.”

The savvy blond relies on shortcuts to make her soirees special, not stressful. A saving grace for every harried hostess, a boxed cake mix or a ready-to-bake pie crust can buy valuable time when a party is near, and Sandra embraces these kinds of products with open arms. She says, “Why not take advantage of time-savers? Entertaining is about the guests. I offer tips and tricks that make entertaining doable and affordable.”

That same philosophy extends into other areas as well. Decorating, gardening, and crafting also make up Sandra’s list of skills, and on her television show, she illustrates these in a variety of ways. She drastically changes the set—appliances, tablescapes, window treatments, and even wardrobe—to punctuate the particular theme of each episode. Whether she is serving up pink meringues at an afternoon tea or setting a table for an outdoor gathering of gardeners, Sandra does it all with signature style. We’ve got her secrets to you do it, too, so let the fun begin!—A.F.


Time for Tea: Everything is Rosy

Decidedly feminine and floral in every way, a tea themed around beloved botanicals is one of the nicest ways to while the hours with close friends and companions.

For this very girly affair, over the top is the order of the day. Too many roses? Never! Beginning with rose-sprinkled linens, carry the theme throughout the tablescape. A merry medley of mismatched teacups—each sporting a floral motif—cradles either cupfuls of cookies or flickering tea lights. With the focus on flowers, perfumed petals must be in the mix, so bring them to the table in an array of creative containers: teapots, eggcups, or even mini mixing bowls.

In addition to favorite loose-leaf blends, serve a simple menu of tempting tidbits. Then, turn your attention to take-home goodies that double as place cards. Dress up plain gift boxes with ribbon, and then, affix a single tea rose on top. Imagine the delight when guests discover the bitsy bounty inside—a tiny tin of rose-petal herbal tea, a teapot-shaped infuser, and green-tea candies, all mementos of this grand get-together.


Strawberry Meringue Cookies
Makes about 30 cookies

1/2 cup pasteurized egg whites, room temperature, Eggology
1 teaspoon strawberry extract, McCormick
1/4 teaspoon cream of tartar, McCormick
1 cup confectioners’ sugar, sifted
2 drops red food coloring, McCormick

• Preheat oven to 215°. Line a baking sheet with parchment paper; set aside.
• In a large bowl, use an electric mixer to beat egg whites, strawberry extract, and cream of tartar on medium speed until frothy. With mixer running, add confectioners’ sugar in tablespoon increments. Add food coloring; continue beating until stiff peaks form. (Be careful not to overbeat.)
• Transfer mixture to a pastry bag or large zip-top bag fitted with large round tip. Pipe into 2-inch spirals on prepared baking sheet.
• Bake for 45 minutes to 1 hour, rotating once. Turn off oven, and open door. With meringues still inside oven, let dry out for 10 to 12 minutes.
• Remove from oven. Remove parchment paper from baking sheet, and let meringues cool completely.

Cherry Pecan Spread
Makes 1 cup

1 (8-ounce) container strawberry cream cheese, Philadelphia
1/4 cup mascarpone cheese
1/4 cup dried cherries, chopped Mariani
1/4 cup chopped pecans, toasted
2 teaspoons lemon zest

•In a medium bowl, combine all ingredients. Mix thoroughly. Refrigerate until ready to use.


Floral Favors
“I never do anything halfway, “ says Sandra Lee. Follow her lead by weaving a theme from food to tablescape to favors and beyond. Play up the rose motif with floral linens and plates in shades of pink that range from blush to raspberry. Then, add mix-and-match china teacups for an extra measure of charm. From the fancies and frills to the sweets and treats, it’s the complete party package that turns out to be the best gift of all.

Spring Brunch: Savor the Day
Embrace the morning and the season with a lively setting designed for festivity. Quick-and-delicious dishes awaken the senses and invite guests to indulge in every single moment.

With the turn of the calendar page, something quite wonderful happens. Spring puts a sassy smile on your face and a happy little bounce in your step. And when no one is listening, you might even whistle. So when energized spirits beg for activities alfresco, organize a backyard brunch to delight in good food and friends in the midst of all this newfound joy.

Though the characteristic pastels of the season are pretty, try singling out rich, delicious scarlet to highlight spring’s vibrancy in monochromatic grandeur. Start with a centerpiece of red cooking pots bubbling over with poppies, and repeat the ruby-hued blooms in the form of chic motifs on the china and tablecloth. For a hint of heightened drama, scatter a few red candles among the setting. Serve updated breakfast classics to continue the theme of renewal and punctuate the sensory experience with taste bud bliss.

Soak up the sunshine of a morning sublime.

With the focus on such a commanding color, little touches go a long way Select glassware and table accessories that echo the quintessential silhouette of spring—an emergent flower. The design of both of these scarlet hollow-stem glasses and petite silver vases mimics a jubilant bloom’s slender stalk and blossoming crown.


Flowery Details
To fashion cheery napkin rings, loop the stem of a flower, either real or faux, around rolled white linens, and secure with floral tape as needed. Set the table with silverware reminiscent of twisting and climbing vines, and place a pretty gift box, which could also double as a place card, at each seat. Fill the box with a sensory surprise such as a flower-scented votive or spring sachet.


Grilled Grand Marnier French Toast with Strawberries
Makes 6 servings

1 recipe Strawberry Sauce (recipe follows)
3 eggs
1/2 cup milk
2 tablespoons sugar
1 tablespoon orange liqueur, Grand Marnier
6 thick slices bread, cut in half diagonally
Garnish: whipped topping, Cool Whip

• Prepare Strawberry Sauce.
• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• In a shallow bowl, whisk together eggs, milk, sugar, and liqueur. Coat each slice of bread on both sides with egg mixture. Place coated bread slices on hot oiled grill. Cook for 3 to 4 minutes per side.
•To serve, top with Strawberry Sauce and whipped topping. Add another slice of French toast and repeat topping.

INDOOR: Prepare bread slices as directed. Melt 2 to 3 tablespoons of butter on a hot griddle over medium-high heat. Cook prepared bread slices until golden brown on both sides. Serve as directed.


Strawberry Sauce

1 (16-ounce) bag frozen strawberries, thawed
1/4 cup sugar
2 tablespoons orange liqueur, Grand Marnier

• In a large bowl, combine strawberries, sugar, and liqueur. Let stand 1 hour, stirring occasionally. Serve with Grilled Grand Marnier French Toast.


Chocolate Dipped Strawberry Coffee

1/2 shot strawberry liqueur
1 shot chocolate liqueur, Godiva
Coffee
Garnish: whipped topping, strawberries

• In a mug, combine strawberry liqueur, chocolate liqueur, and coffee. To serve, garnish with whipped topping and fresh strawberries.

A fruity twist gives traditional black coffee a sweet little perk. For an extra treat, serve chocolate-covered strawberries on the side. The color red infuses a table setting with automatic charisma. Elevate the visual impact of the occasion by serving foods that complement your design scheme. To keep food safe from outdoor elements, use coordinating plate covers (see page 50) that are as attractive as they are practical.


Welcome baby: Darling Daisies
Count down the days to the blessed arrival of that bubbly bundle of joy with a flower-infused fete that showers the mom with nursery necessities.

Happiness and good wishes abound with the birth of a baby, so it follows that a party to celebrate this event should embody that same joie de vivre. And what represents pure delight better than delightful daisies? Make this plucky happy-go-lucky flower the theme of the day, and sprinkle liberal doses in the tablescape.

Daisy dinnerware really pops against a striped cloth of spring green and white. Invert a matching bowl as the base for a cake-stand-turned-serving-tray for refreshing coolers. Acrylic-handled utensils, hemstitched napkins, and clever daisy details add playful punches to an already gleeful gathering. To direct guests to the proper seat, tie a simple place card around a single stem, and tuck into a cup. Add a menu that includes quick-fix dishes, and the stage is set to herald the little one’s entry into the world.


Artichoke Focaccini
Makes 8 servings

Nonstick cooking spray
1 tablespoon extra-virgin olive oil
1 teaspoon minced garlic, Christopher Ranch
1 teaspoon Italian seasoning, McCormick
1 (16.3-ounce) can refrigerated biscuit dough, Pillsbury Grands
2 (2-ounce) jars marinated artichoke hearts, drained, Mezzetta
1/2 cup crumbled blue cheese, Treasure Cave

• Preheat oven to 350°. Lightly coat baking sheet with cooking spray, and set aside.
• In a small bowl, combine olive oil, garlic, and Italian seasoning.
• Unroll and separate biscuit dough. Shape each biscuit into 1/4–inch thick rounds. Place on prepared baking sheet, and make “dimples” in each round with fingertips.
• Using a pastry brush, brush tops with olive-oil mixture. Place 2 artichoke quarters on each round and top with 2 tablespoons crumbled blue cheese. Bake for 13 to 15 minutes, or until golden brown. Serve warm.

Bite-sized savories are easy to serve and eat.


Creamy Chicken Mini Pitas
Makes 30 mini pitas

1 store-bought roasted chicken
1/2 cup finely chopped celery
2 scallions, finely chopped
1/2 cup walnuts, finely chopped
1 tablespoon finely chopped fresh tarragon
11/3 cups mayonnaise, Best Foods
Salt and pepper
15 (4.5-inch) mini pita breads, Thomas Sahara

• Remove skin from chicken and pull meat from bones. Discard skin and bones, along with any excess fat. Chop meat into bite-size pieces.
• In a medium bowl, combine chicken, celery, scallions, walnuts, tarragon, and mayonnaise. Mix thoroughly. Season with salt and pepper, to taste.
• Slice mini pitas in half. Open pockets, and stuff with heaping tablespoon of chicken mixture.
Note: The size of pita breads varies, so look for ones in the 3.5-to 5-inch range.


From the grill: Outdoor Elegance
The Southern tradition of outdoor entertaining is beautifully interpreted with a relaxing get-together under the starlit sky. Take a look at the world around, and let nature be your guide.

Begin the metamorphosis by draping the table with a botanically inspired cloth in a rich chenille fabric. Play off the scenic surroundings and incorporate bits of nature as table accessories. Tiny votive candles take on added importance when cloaked with velvety moss from the forest floor. Want to bring in some ethereal charm? Capture the magical moment of a butterfly’s gentle landing with delicate accents made in its likeness. Go one step further, and tuck silky green napkins, along with simple place cards embossed in gold, into hand-carved wooden bowls.

Continue the natural theme by creating fanciful fern-embellished candelabra. To save time, take your own candlesticks to a trusted florist, and have the completed arrangement delivered on the day of the party.

Combine tried-and-true recipes with a few new ones for a menu that suits the scene. Guests will enjoy the fare, and with the outdoor ambiance, good times are guaranteed. Set against the backdrop created by Mother Nature herself, this dinner is sure to be remembered as a sizzling sensation.


The Glow of Candles
A little bit of glamour goes a long way when creating an outdoor tablescape. For this occasion, an aisle of moss replaces a traditional table runner, and candelabra, side by side, take the place of the typical centerpiece. Unscented candles are your best bet for the table, but consider placing citronella torches around the patio or party perimeter. Light up the night even more with great dishes from the grill. Recipes, such as Summer Vegetable Quesadillas and Pork Chops with Corn and Red Pepper Relish, from Sandra Lee’s newest cookbook, Semi-Homemade Grilling 2, make easy additions to family favorites. Just remember to keep the focus on fun, and your next grill-out is sure to be a success. For more ideas, visit semi-homemade.com and foodnetwork.com.


Pork Chops with Corn and Red Pepper Relish
Makes 4 servings

2 tablespoons paprika, McCormick
2 tablespoons salt-free chicken seasoning, McCormick Grill Mates
1 tablespoon chili powder, Gebhardt’s
1 tablespoon Montreal steak seasoning, McCormick Grill Mates
4 center-cut bone-in pork chops, 1/2-inch thick
1 recipe Corn and Red Pepper Relish (recipe follows)

• Set up grill for direct cooking over medium-high heat. Oil grate when ready to start cooking.
• In a small bowl, stir together paprika, chicken seasoning, chili powder, and steak seasoning. Rub into pork chops.
• Place chops on hot, oiled grill. Cook for 6 to 7 minutes per side or until slightly pink in centers and juices run clear (160°). Serve hot with Corn and Red Pepper Relish.


Corn and Red Pepper Relish

1 (11-ounce) can no-salt-added corn kernels, drained, Green Giant
1/2 cup roasted red bell pepper, chopped, Delallo
1 tablespoon diced canned jalapeno chile peppers, Ortega
2 scallions (green onions), chopped
2 tablespoons red wine vinegar, Pompeian
1 teaspoon Montreal steak seasoning, McCormick Grill Mates
1 teaspoon sugar

• In a medium bowl, combine corn, red pepper, chile pepper, scallions, vinegar, steak seasoning, and sugar. Set aside.

Pork chops and ribs call for bold flavors, so experiment with a variety of seasonings until you find a winning combination.


Summer Vegetable Quesadillas
Makes 4 servings

1 medium zucchini, sliced lengthwise
1 medium yellow squash, sliced lengthwise
1 red bell pepper, cut into strips
1 medium sweet or red onion, sliced
1 tablespoon extra-virgin olive oil, Bertolli
1/2 to 1 teaspoon Mexican seasoning, McCormick
8 (8-inch) flour tortillas, Mission
1 (5-ounce) package soft goat cheese, Silver Goat
1/2 cup shredded Monterey Jack cheese, Sargento
Chunky salsa, Ortega

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• In a large bowl, combine zucchini, yellow squash, bell pepper, onion, olive oil and Mexican seasoning. Place vegetables on hot, oiled grill. Cook for 3 to 4 minutes per side or until vegetables are cooked and marked. Remove from grill.
• Spread one side of 4 of the tortillas with goat cheese. Divide vegetables among the 4 tortillas. Top with Monterey Jack cheese and remaining tortillas. Cook on grill 3 to 4 minutes per side or until cheese has melted. Serve up with salsa.

Heat things up with delectables from the grill.

Chocolate Hazelnut Pizza with Strawberries
Makes 8 servings

1 (13.8-ounce) can refrigerated pizza crust dough, Pillsbury
3/4 cup chocolate-hazelnut spread, Nutella
1 pound fresh strawberries, sliced
2 tablespoons sliced almonds

• Set up grill for direct cooking over medium heat. Oil grate when ready to start cooking.
• Carefully remove dough from can. Unroll dough and place on hot, oiled grill. Cook for 3 minutes. Using a cookie sheet as a spatula, turn over crust. Cover and cook for 5 to 7 minutes more or until crust begins to brown.
• Spread crust with chocolate-hazelnut spread, and top with strawberries and almonds. Cut into squares to serve.


Backyard lunch: Garden Gathering
Let April’s showers and their promise of flowers inspire a splendid get-together with fellow green-thumb enthusiasts. Simply plant the seeds of friendship, and watch them grow.

Whether holding your luncheon inside or out, decorate with elements that appeal to plant lovers. Printed galoshes, pretty parasols, and fresh-picked posies liven the setting. Can you dig it?

Pick a scenic spot to set up the table, and root your decorations in a palette of grass greens and petal pinks. For the centerpiece, rely on the element of surprise. Pretty posies that run the length of the table are beautiful to behold, but garden-loving guests will enjoy the containers, too—colorful galoshes that flood the table with whimsical appeal.

For this springtime shindig, dish up veggie-filled delights. A light salad is an excellent starter and is versatile enough to serve alongside most any of your signature dishes. After the meal, retire to a shady spot for laughter and lemonade. Send guests home with personalized vases and bouquets from your backyard. With so many niceties bursting forth, this laid-back luncheon provides a relaxing way to enjoy the day and cultivate friendships.


Mixed Greens with Mandarin Oranges and Walnuts
Makes 4 servings

1 (4-ounce) can mandarin orange segments, drained (reserve 1/4 cup juice), Geisha
1/4 cup olive oil vinaigrette, Newman’s Own
1 (5.5 ounce) bag mixed greens, Fresh Express
1 (5-ounce) can hearts of palm, sliced
1/2 cucumber, sliced
1/4 cup crumbled Gorgonzola cheese, Bella
1/4 cup chopped walnuts, Diamond

• In a small bowl, whisk together reserved juice and vinaigrette to make mandarin dressing.
• In a large bowl, toss together greens, hearts of palm, and mandarin segments with mandarin dressing.
• To serve, top with cucumber, cheese, and walnuts.


Slice of life: Southern Afternoon
Open the shutters, and let the light shine in. It’s time to celebrate spring and enjoy the simple things. Host an afternoon mix-and-mingle, which combines lemonade and laughter in the most delightful way.

The secret to this crisp, fresh look is subtle details. Against an airy backdrop, color takes center stage, and the stars of the show are pink punch, spring green sorbet, and sunny lemons hiding here and there. From start to finish, you can re-create this setting in no time.

A fresh breeze dances through the air, light and lively and absolutely invigorating. The season has brought with it rays of light that brighten everything they touch. Be inspired. Soak up this sunshine, and let it radiate with an elegant and impromptu afternoon gathering, Southern style.

Luscious lemons bring sunny sensations to the table in amazing ways. These crisp components offer plenty of energizing inspiration for both dining and decorating delight. Time-saving tricks let you prepare an impressive sampling of snacks and sweets, while no-fuss finishing touches set the scene for pure enjoyment.

Allow your imagination a little creative license. Rather than serving party punch from a pretty pitcher, use a large lidded bowl to hold a thirst-quenching lemony libation. Citrus slices can be used to garnish most every dish in this sunny spread. Pink and white Gerbera daisies complement the happy yellows—found in other blooms, dessert plates, and napkins—that form the party's foundation. Sheer and shimmering ribbons dress up the clean and simple tablescape, as well as the cake plate that holds the grand finale to the citrusy celebration, Triple Lemon Cake.

French Brie and Ham Baguette Tea Sandwiches
Makes 2 dozen

1 (18- to 20-inch) baguette
1/3 cup peach or raspberry preserves, Smucker's
1 (6-ounce) package deli ham slices, Hillshire Farm
1 (5-ounce) wedge Brie, room temperature, Alouette

• Slice baguette horizontally with a serrated bread knife. Spread preserves on both halves of bread. On bottom half of baguette, lay down overlapping slices of ham and top with slices of Brie.
• Place top of baguette on sandwich. Cut into l-inch pieces and secure with decorative sandwich picks. Optional: heat in a 400° oven for 10 to 12 minutes before serving.


Black and Blue Tea Sandwiches
Makes 12 half sandwiches

1/3 cup blue cheese, crumbled, Treasure Cave
1/2 cup mayonnaise, Best Foods
1 tablespoon lemon juice, ReaLemon
1/2 pound deli-sliced roast beef
1 bunch watercress
6 slices whole wheat bread
6 slices white bread

• In a small bowl, stir together crumbled blue cheese, mayonnaise, and lemon juice.

• Spread blue cheese mayonnaise on wheat bread slices. Add watercress and roast beef. Place white bread slice on top. Cut off crusts and slice into quarters diagonally.


Pink Lemonade Wine Spritzers
Makes 4 servings

1 (12-ounce) can frozen concentrated pink lemonade, Minute Maid
1 (750-ml) bottle Chardonnay
3 cups lemon-lime soda, Sprite
1/2 cup lemon vodka, Absolut

• In a large pitcher, combine all ingredients and stir. Refrigerate for 1 hour to blend flavors. Serve chilled.


In the South, hospitality is marked by thoughtfulness rather than extravagance, so keep the focus on your guests. Offer condiments so sandwiches and such can be easily altered to suit individual tastes.


Triple Lemon Cake
Makes 12 servings

1 (18.25-ounce) box white cake mix, Betty Crocker
11/4 cups water
1/3 cup vegetable oil
3 eggs
2 teaspoons coconut extract, McCormick
21/2 cups sweetened coconut, divided
2 teaspoons lemon extract, McCormick
2 (16-ounce) cans creamy white frosting, Betty Crocker Rich & Creamy
Yellow food coloring, McCormick
Garnish: lemon slices

• Preheat oven to 350°. Grease and flour three 8-inch round cake pans.

• In a large bowl, combine cake mix, water, oil, eggs, and coconut extract; stir to combine just until moist. Beat on medium speed for 2 minutes or until well blended. Stir in 1/2 cup coconut. Divide batter evenly among pans.
• Bake for 20 minutes or until testers inserted into centers of cakes come out clean. Cool cakes in pans on cooling rack for 15 minutes. Invert cakes onto cooling racks; remove pans. Cool completely.
• Stir 1 teaspoon of lemon extract into each can of frosting. Add food coloring to 1 can of frosting. Place 1 layer on serving platter. Spread half of the yellow frosting over top of layer. Top with second layer. Spread remaining yellow frosting over top of layer. Top with remaining cake layer.
• Frost top and sides of cake with remaining can of frosting. Sprinkle remaining 2 cups of shredded coconut over top and onto sides of cake. Garnish with lemon slices, if desired.


Lessons Learned
“My grandmas were really the most influential women in my life,” says Sandra Lee. Her Grandma Lorraine, who was from Wisconsin and often baked cakes for weddings and showers, taught Sandra that making something for someone was a gift you couldn’t put a price on. “She taught me that it was special, and I’ve never forgotten that,” notes Sandra. “Grandma Dicie was the Southern belle of the family, and soul food was her specialty.” Dicie was a talented seamstress from Louisiana, whose influence can be seen in Sandra’s attention to detail—and her affinity for Southern-style entertaining.


Luscious Lemon-Lime Sorbet
Makes 8 servings

1 (0.3-ounce) box sugar-free low-calorie lime-flavored gelatin dessert mix, Jell-O
1 cup boiling water
1 cup cold water
1 cup frozen lemonade concentrate, thawed

• In a mixing bowl, stir lime-flavored gelatin into boiling water until dissolved (about 2 minutes). When gelatin is completely dissolved, stir in cold water and lemonade concentrate until blended. Cover with plastic wrap and cool in refrigerator for 30 minutes.
• Pour lemon mixture into 1-quart ice cream maker and freeze according to manufacturer's instructions. When sorbet is frozen, transfer to airtight container and freeze for at least 2 hours.


Lemon Tartlets
Makes 12 servings

2 rolled refrigerated unbaked piecrusts, Pillsbury
1 (2.9 ounce) box cook-and-serve lemon pudding mix, Jell-O
3 egg yolks, slightly beaten
1/2 cup sugar
2 1/2 cups lemonade, Minute Maid
2 teaspoons finely grated lemon zest
Garnish: lemon slices

• Preheat oven to 450°. Unroll piecrusts. Lay tartlet pans upside down on unrolled crusts; cut piecrust into circles around pans, leaving a 1-inch border. Press cutouts into pans. (Using 4-inch tartlet pans, 4 tart shells can be cut from one crust. Gather scraps and reroll; cut out two more. Repeat with other crust.) Prick bottom and sides of crusts with fork. Place tartlet shells on a sheet pan; bake for 8 to 10 minutes or until golden brown.
• In a medium saucepan, whisk together pudding mix, egg yolks, sugar, and 1/2 cup lemonade until pudding mix dissolves. Stir in remaining lemonade and zest. Bring mixture to boil over medium heat:; cook about 10 minutes, stirring occasionally. Cool for 5 minutes, stirring occasionally. Pour filling evenly into shells. Cool into refrigerator until set. Garnish with lemon slices, if desired.