Throw the doors open wide in celebration of this season of rebirth. A bright and airy sunporch—arranged with a table for three—welcomes balmy temperatures, tranquil breezes, and an intimate gathering of friends.
A bounty of fresh vegetables gives the chilled Buttermilk-Zucchini Soup its garden-inspired appeal.
Like the treasured hours of early spring, the tastes and textures showcased in Chicken-Salad Cheesecake are meant to be savored. Our take on the luncheon staple includes flaky layers of phyllo pastry that envelop a bubbling cream-cheese mixture enhanced with roasted red pepper, feta, thyme, and green onions. Herbed Salad tossed in Champagne vinaigrette provides a refreshing counterpoint.
The gentle blush of a sugared rose petal adds the crowning touch to Angel Food Cakes. Beneath a rippling cloud of sweetened whipped cream, delicate sponge cake holds a luscious surprise. The first forkful reveals an abundance of raspberries and jam—the ruby-hued fruit filling a delightful complement to the other components of the dessert.
Styling Yukie McLean
Recipe Development and Food Styling Vanessa Rocchio
All of the recipes from “Spring’s Grand Return” can be found in the March/April 2016 issue of Victoria.