Celebrating Friendship and Bygone Traditions: SDB Galentine’s Sunday Supper
It’s the season of LOVE. To commemorate the occasion, we broke out the good stuff: our favorite traditions, complete with freshly pressed linen napkins (thanks to Catherine), fine china and sparkling silver (perfectly placed by recent Cotillion grad, Elizabeth). Sometimes you’ve just got to get fancy, you know? But that doesn’t mean your recipes have to be over the top. All our courses were carefully chosen with ease in mind, and they were brand spanking new to us. That element of surprise, laced together with old family traditions, made the celebration even sweeter than our hand crafted truffles from Cocoa Trail Chocolates!
Cooking is truly a labor of love for us. And the teamwork it took to pull off our elegant yet, down-to-earth, dining experience underscores that the beauty is in the process. From selecting recipes, to savoring that last coveted bite, we’d like to think we made the late steel magnolias from our families proud. And, our girls, working in tandem in love and friendship, made their mamas’ hearts spill over knowing that all was right in our little world that day.
We remember gathering around the table after church on Sundays to enjoy a spread fit for royalty. It’s just what was done when we were growing up. Now, Sundays have been replaced with grocery store trips, homework assignments and running around like chickens to gear up for a busy week ahead. We rarely slow down long enough to invest the time and energy to reflect on, much less replicate, simpler times that seemed to pass with amazing grace. In fact, Sunday Suppers were a standing weekly occasion, when loved ones gathered in their Sunday best to prepare a hearty meal and fill our bellies with delicious, home cooked food and our spirits with laughter, love and the good stuff life is made of before a new week began. Sadly, in this day and age, we don’t have the time to even make the time.
While our modern weekend routines will continue to dictate how we start a new week, breaking that regimen and dialing back to commemorate and weave together bygone traditions seemed just right for a Galentine’s Sunday Supper. We highly recommend trying it sometime. And these recipes will keep you in the kitchen just long enough to enjoy a glass or two of bubbly and a hearty helping of rich conversation during the prep stages. We guarantee y’all this: when you scoot your chair up to the table to enjoy your labors of love with the ones you love, you will realize — as we did — there’s nothing finer in all the land than a traditional Sunday Supper with your people.
Made with Extra Love and a Big Ole Helping of Southern Tradition,
Cream of Anything Soup
We went with the mushroom flavor for a perfect first course, but you can use any veggie that strikes your fancy in step 4. Check out other ideas in the recipe notes!
In a pot melt and brown: 4 TBSP Butter and 4 TBSP Flour
Add: 1 tsp salt, 1/8 tsp pepper, dash of cayenne pepper
Add: 1 1/2 cups of milk, 2 cups of chicken broth, 1/2 tsp seasoned salt, 1 tsp onion powder
Add: 1 1/2 cups of chopped mushrooms
Cook on low to medium until thickened and ready to eat!
2 cups asparagus + 1 tsp lemon juice, dash of nutmeg
1 1/2 cups green beans + 1/2 tsp savory
2 cups of broccoli + 1/2 tsp thyme, dash of garlic powder, 1 bay leaf
1 cup carrots + 1 TBSP parsley, 1/2 tsp basil
1 1/2 cups zucchini + dash nutmeg
1 1/2 cups mushrooms + dash nutmeg
Buttermilk-Marinated Roast Chicken
We are obsessed with Samin Nosrat's Netflix series: Salt Fat Acid Heat. And this recipe is too easy for words (just allow 24 hours for the bird to season) and too tender for good sense. Thank you for sharing these secrets with us, Samin!
- Buttermilk-Marinated Roast Chicken
- 3½- to 4- pound about 1.5 kilograms chicken
- 2 cups 475 ml buttermilk
The day before you want to cook the chicken, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve for stock. Season the chicken generously with salt and let it sit for 30 minutes.
Stir 2 tablespoons of kosher salt or 4 teaspoons fine sea salt into the buttermilk to dissolve. Place the chicken in a gallon-size resealable plastic bag and pour in the buttermilk. If the chicken won’t fit in a gallon-size bag, double up two plastic produce bags to prevent leakage and tie the bag with a piece of twine.
Seal it, squish the buttermilk all around the chicken, place on a rimmed plate, and refrigerate. If you’re so inclined, over the next 24 hours you can turn the bag so every part of the chicken gets marinated, but that’s not essential.
Pull the chicken from the fridge an hour before you plan to cook it. Preheat the oven to 425°F (220°C), with a rack set in the center position.
Remove the chicken from the plastic bag and scrape off as much buttermilk as you can without being obsessive. Tightly tie together the legs of the chicken with a piece of butcher’s twine. Place the chicken in a 10-inch cast iron skillet or shallow roasting pan.
Slide the pan all the way to the back of the oven on the center rack. Rotate the pan so that the legs are pointing toward the rear left corner and the breast is pointing toward the center of the oven (the back corners tend to be the hottest spots in the oven, so this orientation protects the breast from overcooking before the legs are done). Pretty soon you should hear the chicken sizzling.
After about 20 minutes, when the chicken starts to brown, reduce the heat to 400°F and continue roasting for 10 minutes and then move the pan so the legs are facing the back right corner of the oven.
Continue cooking for another 30 minutes or so, until the chicken is brown all over and the juices run clear when you insert a knife down to the bone between the leg and the thigh.
When the chicken’s done, remove it to a platter and let it rest for 10 minutes before carving and serving.
Green Bean Bundles
We seriously fought over these. And they make a delicious snack IF you have leftovers!
- 1 1/2 pounds green beans trimmed
- 6 tablespoons butter
- 1 tablespoons packed brown sugar
- 1/2 teaspoon dry mustard
- 1/2 teaspoon Worcestershire sauce
- 1 clove garlic minced
- 1/4 teaspoon salt
- 1/2 teaspoon freshly ground black pepper
- 1/2 pound bacon
Fill a large pot with water and bring to a boil. Add green beans and cook 3 minutes. Drain well and pat green beans dry with a paper towel.
Place green beans in a 9X13-inch pan.
In a small saucepan, melt butter over medium heat. Add brown sugar, dry mustard, Worcestershire sauce, garlic, salt and pepper. Stir well and pour over green beans.
Cover pan with plastic wrap and refrigerate at least 2 hours or overnight.
Preheat oven to 400 degrees. Cover a baking sheet with aluminum foil and lightly grease it.
Cut bacon slices in half.
Make bundles of 7 to 8 green beans and wrap a piece of bacon around each bundle, securing with a toothpick.
Place on prepared baking sheet and bake for 20 minutes. Flip bundles over and bake another 15 to 20 minutes.
Reese Witherspoon's Frozen Fruit Salad
This fluffy fruit goodness is pretty, tasty and sweet! Order Reese's book, Whiskey In a Teacup, today. It is slam full of culinary pearls!
- 1 pint fresh strawberries diced
- 3/4 cup sweetened condensed milk or 6 oz
- 1 medium can pineapple tidbits
- 2 bananas chopped
- 2 cups whipped topping (plus extra for serving)
- Sprigs of fresh mint for garnish
Combine strawberries and milk in blender and puree until smooth.
Remove the pitcher from the blender and stir in the pineapple, bananas, and whipped topping (do not blend).
Pour the mixture into ten 4 oz jars and freeze overnight. Top with dollop of whipped cream and mint sprig before serving.
Cheers to Shirley Temples and, the mothership where all the best recipes are born, Southern Living!
- 1 ounce grenadine syrup
- 4 ounces ginger ale
- 4 ounces lemon-lime soda
- Maraschino cherry for garnish
Fill a glass with ice and add the grenadine. Add ginger ale and lemon-lime soda. Stir, and garnish with a maraschino cherry.
Sidenote: We are in love with this Hamlet Vineyards sparkling wine. It will make your tastebuds swoon!
These spritzers go down as easy as they are to prepare. And, check out Hamlet Vineyards in southern Virginia for the perfect bubbly!
- 2 tbsp Chambord
- Glass of sparkling wine or champagne
Add Chambord first. Fill glass with sparkling wine, champagne or prosecco. Cheers!