After winters that seem to stay much longer than they are welcome, Minnesotans embrace spring like a long-lost friend. With warmer temperatures, budding flowers and actually chatting with your neighbors in the yard, what’s not to love? Lifestyle blogger Landyn Hutchinson says spring is the time to come out of your winter cocoon, invite friends and family over and bask in the newness of the season. “It’s usually the first time you’ve seen each other after the busy holiday season,” Hutchinson says. “Everyone is feeling renewed and ready to entertain. Plus, you can’t help but want to, with all the great flowers soon to be in bloom.”
But really, anytime is a good time for Hutchinson to entertain. She opens her Plymouth-area home to thousands of Internet followers through her website, livingwithlandyn.com. Since 2010, she’s shared tips on everything from cooking to beauty products or finding a steal of a deal at one of her favorite stores. “I’ve always been a creative person,” she says. “People always asked me if I would help them pick out new curtains and wall color for their kitchen, if I could help decorate for a party or what they should make for dinner.” At the urging of her girlfriends, she started a website that has since caught the eye of local and national media. Hutchinson’s optimistic, but grounded, about where her website could take her in the future. “If nothing else, I’m very happy being a wife and mother,” she says. (
Hutchinson and her husband, former Vikings player Steve, have two children, Lily, 9, and Luke, 7.) “I love being home with my kids, and if anything else fits between 9 a.m. and 3 p.m., I’m game.”
So we asked this modern-day Martha Stewart for tips and tricks on planning the perfect spring luncheon to kick off the season right. Hutchinson starts planning every party the same way: “I pick two colors and a theme. It’s that easy,” she says. For the equinox, she suggests creating a luncheon for 10 to 12 women on an afternoon when the kids are in school. “Call it ‘ladies who lunch,’” she suggests. “Send out a simple yet fun invitation that reflects your theme—the first thing that comes to mind is fresh flowers in your colors and simple white dishes. Keep your menu light and healthy” to match the season and the time of day.
[BOX: wherever it fits]
Landyn’s Party-planning Checklist
o Set your theme, and pick your colors—two are recommended
o Plan your menu and a specialty drink
o Design your table décor
o Create your guest list, and send invites
o Find a go-home gift
[END BOX]
Recipes
OPTIONAL PULL: “These recipes are refreshing and light—all the things we love about spring.” —Landyn Hutchinson
[RAE: There are quotes w/ each recipe. If you include one, I think try to include all and treat the same way. OR maybe just include this first quote from Landyn, and stick to that; your call.]
[RAEx2: I was thinking we could maybe add a tag to the elements that can be made ahead of time. So when I have “Make Ahead” under a recipe, I’m thinking some sort of visual tag, as opposed to just regular font/text. Please leave a note in the Pink Notes tab if this doesn’t feel like it’s working]
Lemon Bread
Makes one loaf
QUOTE: “So delicious you should make two.”
MAKE AHEAD
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 1/4 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk
Grated rind of 2 lemons
3/4 cup confectioner’s sugar
Juice of 2 lemons
Cream butter and sugar; beat in eggs one at a time. Combine dry ingredients, and add to the creamed mixture alternately with buttermilk. Stir in grated lemon rind.
Spoon into a greased and parchment paper-lined 9x5x3-inch loaf pan. Bake in a 325 degree oven for 1 hour 20 minutes. Cool 15 minutes in pan, then remove to wire rack to cool completely. While loaf is baking, prepare glaze by combining powdered sugar and lemon juice. Let stand and allow sugar to dissolve. After removing the lemon loaf from pan, pierce top with toothpick in a number of places. Spoon glaze over lemon bread. Once cool, wrap with Saran and place in fridge. Serve with fresh berries; this recipe freezes wonderfully.
Tarragon and Shallot Egg Salad
Serves 4
QUOTE: “The secret is the white wine.”
8 large eggs
1/2 cup olive oil mayonnaise
3 Tbsp. finely chopped shallots
1 1/2 Tbsp. finely chopped fresh tarragon
2 tsp. white wine
1/4 tsp. salt
1/4 tsp. fresh-ground black pepper
Boil and peel eggs. Put eggs in an egg slicer; slice once. Turn eggs, and slice again. Add chopped eggs and other ingredients to mixing bowl. Mix well with a fork. Cover, and chill egg salad for at least an hour before serving.
Serve on a bed of spring greens with fresh artisan bread.
[Side Box: OPTIONAL in print]
HED: Tips for Perfectly Boiled Eggs
Cover eggs with cold water in a 2 quart saucepan.
Add 2 Tbsp. of baking powder, and bring to a boil uncovered.
When water comes to a boil, cover, and remove from heat.
Let eggs sit for 20 minutes.
Drain water completely; replace with cold water and ice cubes.
Replace ice as needed to keep the water ice cold.
Drain water to a half-inch, and gently give eggs a bumper car-like shake. This will help in shell removal.
[END BOX]
Brie and Pear Tartlets
Makes 15
Quote: “It doesn’t get better than the combination of sweet honey with salty brie.”
1 box frozen phyllo dough cups
1 6–8 oz. wedge of brie cheese
2 springs of fresh thyme
1 large ripe pear
Honey for drizzling
Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, and place 15 phyllo cups onto the baking sheet. Cut the brie into small cubes, about the size of the opening of the phyllo cup. Place a cube of brie into each cup. Cube pear, and place a piece in each cup, pushing down into the brie so that it sits snuggly in the phyllo cup. Sprinkle with fresh thyme leaves, and drizzle lightly with honey.
Place in the oven for 10–12 minutes, or until the cheese has melted. Serve immediately.
Walnut and Apple Chicken Salad
Serves 6
QUOTE: “This can be made a day ahead—and it seems better that way.”
MAKE AHEAD
1 rotisserie chicken, using white meat only
1 1/2 cups red seedless grapes, halved
3 green onions, chopped
2 stalks of celery, chopped
1/4 fresh dill, minced
1/3 fresh parsley, chopped
1/2 cup chopped walnuts
1 cup one crisp red apple of choice, chopped
1/4 cup mayonnaise
1/2 cup plain Greek yogurt or sour cream
Juice of one lemon
Kosher salt to taste
Fresh-ground black pepper, to taste
Carve the chicken, and dice the white meat into bite-size cubes. Combine other ingredients with the chicken in a large bowl, and stir until well combined. Add salt and pepper as needed. If you like your chicken salad wet, you can add a little more mayonnaise or even a little half and half.
Asparagus, Feta and Tomato Quiche
Serves 6
QUOTE: “This hearty entrée doesn’t disappoint for breakfast, brunch or lunch.”
1 nine-inch baked pie crust
1 cup asparagus, cut into one-inch pieces
3/4 cup feta cheese crumbles
1 cup cherry tomato sliced
6 large eggs
1/2 cup milk
1/3 cup sour cream
1/2 tsp. salt
1/4 tsp. white pepper
Preheat oven to 375 degrees. Bake pie crust for 10–12 minutes or until light golden, and let cool.
Blanch asparagus in boiling water for 1 minute. Drain well.
Sprinkle feta cheese evenly in bottom of pie crust shell. Top with asparagus and tomatoes in an even layer.
Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully pour over asparagus, cheese and tomato mixture in pie shell.
Bake on center rack of oven until center is almost set and knife inserted in the center comes out clean, about 40 minutes. Let stand 5 minutes before serving.
Ginger Iced Tea
Makes 12 servings
QUOTE: “Lemonade leads us nicely into the warmer months and makes you think spring.”
MAKE AHEAD
1 cup Lipton lemon-flavored iced tea mix with sugar
4 cups water
2 liters ginger ale, chilled
Before the event, fill ice cube trays with lemon slices, chopped fresh mint and water. Freeze.
In a pitcher, combine the iced tea mix and water; refrigerate until chilled.
Just before serving, add ginger ale. Serve over lemon- and mint-filled ice cubes.
Pink Lemonade Cocktail
MAKES 6–8 COCKTAILS
1 (750ml) bottle dry white wine
2 cans chilled lime soda
1 (12oz) can frozen pink lemonade, thawed
½ cup citrus vodka
Mix. Serve over ice.
@
Keep Up with Landyn Hutchinson
On the web: livingwithlandyn.com
On Facebook: facebook.com/livingwithlandyn
On Twitter: @livingwithlandyn
And on Pinterest
After winters that seem to stay much longer than they are welcome, Minnesotans embrace spring like a long-lost friend. With warmer temperatures, budding flowers and actually chatting with your neighbors in the yard, what’s not to love? Lifestyle blogger Landyn Hutchinson says spring is the time to come out of your winter cocoon, invite friends and family over and bask in the newness of the season. “It’s usually the first time you’ve seen each other after the busy holiday season,” Hutchinson says. “Everyone is feeling renewed and ready to entertain. Plus, you can’t help but want to, with all the great flowers soon to be in bloom.”
But really, anytime is a good time for Hutchinson to entertain. She opens her Plymouth-area home to thousands of Internet followers through her website, livingwithlandyn.com. Since 2010, she’s shared tips on everything from cooking to beauty products or finding a steal of a deal at one of her favorite stores. “I’ve always been a creative person,” she says. “People always asked me if I would help them pick out new curtains and wall color for their kitchen, if I could help decorate for a party or what they should make for dinner.” At the urging of her girlfriends, she started a website that has since caught the eye of local and national media. Hutchinson’s optimistic, but grounded, about where her website could take her in the future. “If nothing else, I’m very happy being a wife and mother,” she says. (Hutchinson and her husband, former Vikings player Steve, have two children, Lily, 9, and Luke, 7.) “I love being home with my kids, and if anything else fits between 9 a.m. and 3 p.m., I’m game.”
So we asked this modern-day Martha Stewart for tips and tricks on planning the perfect spring luncheon to kick off the season right. Hutchinson starts planning every party the same way: “I pick two colors and a theme. It’s that easy,” she says. For the equinox, she suggests creating a luncheon for 10 to 12 women on an afternoon when the kids are in school. “Call it ‘ladies who lunch,’” she suggests. “Send out a simple yet fun invitation that reflects your theme—the first thing that comes to mind is fresh flowers in your colors and simple white dishes. Keep your menu light and healthy” to match the season and the time of day.
Landyn’s Party-planning Checklist
-Set your theme, and pick your colors—two are recommended
-Plan your menu and a specialty drinko Design your table décor
-Create your guest list, and send invites
-Find a go-home gift
RECIPES
“These recipes are refreshing and light—all the things we love about spring.” —Landyn Hutchinson
Lemon Bread
Makes one loaf
3/4 cup butter
1 1/2 cups sugar
3 eggs
2 1/4 cups all-purpose flour
1/4 tsp. salt
1/4 tsp. baking soda
3/4 cup buttermilk
Grated rind of 2 lemons
3/4 cup confectioner’s sugar
Juice of 2 lemons
-Cream butter and sugar; beat in eggs one at a time. Combine dry ingredients, and add to the creamed mixture alternately with buttermilk. Stir in grated lemon rind.
-Spoon into a greased and parchment paper-lined 9x5x3-inch loaf pan.
-Bake in a 325 degree oven for 1 hour 20 minutes. Cool 15 minutes in pan, then remove to wire rack to cool completely.
-While loaf is baking, prepare glaze by combining powdered sugar and lemon juice. Let stand and allow sugar to dissolve.
-After removing the lemon loaf from pan, pierce top with toothpick in a number of places. Spoon glaze over lemon bread.
-Once cool, wrap with Saran and place in fridge. Serve with fresh berries; this recipe freezes wonderfully. //
Tarragon and Shallot Egg Salad
Serves 4
8 large eggs
1/2 cup olive oil mayonnaise
3 Tbsp. finely chopped shallots
1 1/2 Tbsp. finely chopped fresh tarragon
2 tsp. white wine
1/4 tsp. salt
1/4 tsp. fresh-ground black pepper
-Boil and peel eggs. Put eggs in an egg slicer; slice once. Turn eggs, and slice again. Add chopped eggs and other ingredients to mixing bowl. Mix well with a fork. Cover, and chill egg salad for at least an hour before serving.
-Serve on a bed of spring greens with fresh artisan bread.
Brie and Pear Tartlets
Makes 15
1 box frozen phyllo dough cups
1 6–8 oz. wedge of brie cheese
2 springs of fresh thyme
1 large ripe pear
Honey for drizzling
-Preheat the oven to 375 degrees. Line a baking sheet with parchment paper, and place 15 phyllo cups onto the baking sheet. Cut the brie into small cubes, about the size of the opening of the phyllo cup. Place a cube of brie into each cup. Cube pear, and place a piece in each cup, pushing down into the brie so that it sits snuggly in the phyllo cup. Sprinkle with fresh thyme leaves, and drizzle lightly with honey.
-Place in the oven for 10–12 minutes, or until the cheese has melted. Serve immediately.
Walnut and Apple Chicken Salad
Serves 6
1 rotisserie chicken, using white meat only
1 1/2 cups red seedless grapes, halved
3 green onions, chopped
2 stalks of celery, chopped
1/4 fresh dill, minced
1/3 fresh parsley, chopped
1/2 cup chopped walnuts
1 cup one crisp red apple of choice, chopped
1/4 cup mayonnaise
1/2 cup plain Greek yogurt or sour cream
Juice of one lemon
Kosher salt, to taste
Fresh-ground black pepper, to taste
-Carve the chicken, and dice the white meat into bite-size cubes. Combine other ingredients with the chicken in a large bowl, and stir until well combined. Add salt and pepper as needed. If you like your chicken salad wet, you can add a little more mayonnaise or even a little half and half.
Asparagus, Feta and Tomato Quiche
Serves 6
1 nine-inch baked pie crust
1 cup asparagus, cut into one-inch pieces
3/4 cup feta cheese crumbles
1 cup cherry tomato sliced
6 large eggs
1/2 cup milk
1/3 cup sour cream
1/2 tsp. salt
1/4 tsp. white pepper
-Preheat oven to 375 degrees. Bake pie crust for 10–12 minutes or until light golden, and let cool. Blanch asparagus in boiling water for 1 minute. Drain well. Sprinkle feta cheese evenly in bottom of pie crust shell. Top with asparagus and tomatoes in an even layer.Beat eggs, milk, sour cream, salt and pepper in medium bowl until blended. Carefully pour over asparagus, cheese and tomato mixture in pie shell.
-Bake on center rack of oven until center is almost set and knife inserted in the center comes out clean, about 40 minutes. Let stand 5 minutes before serving.
Ginger Iced Tea
Makes 12 servings
1 cup Lipton lemon-flavored iced tea mix with sugar
4 cups water
2 liters ginger ale, chilled
-Before the event, fill ice cube trays with lemon slices, chopped fresh mint and water. Freeze.
-In a pitcher, combine the iced tea mix and water; refrigerate until chilled. Just before serving, add ginger ale. Serve over lemon- and mint-filled ice cubes.
Pink Lemonade Cocktail
Makes 6-8 Cocktails
1 (750ml) bottle dry white wine
2 cans chilled lime soda
1 (12oz) can frozen pink lemonade, thawed½ cup citrus vodka
-Mix. Serve over ice.
Tips for Perfectly Boiled Eggs
*Cover eggs with cold water in a 2 quart saucepan.
*Add 2 Tbsp. of baking powder, and bring to a boil uncovered.
*When water comes to a boil, cover, and remove from heat.
*Let eggs sit for 20 minutes.
*Drain water completely; replace with cold water and ice cubes.
*Replace ice as needed to keep the water ice cold.
*Drain water to a half-inch, and gently give eggs a bumper car-like shake. This will help in shell removal.
Keep Up with Landyn Hutchinson
On the web: livingwithlandyn.com
On Facebook: facebook.com/livingwithlandyn
On Twitter: @livingwithlandyn
And on Pinterest
