Southern Lady Magazine

For the Ladies: A Steel Magnolias Celebration

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Steel Magnolias

Steel MagnoliasIt is one of our favorite portraits of the South. From the gossip at Truvy’s salon, to the witty banter between Clairee and Ouiser, to M’Lynn’s unwavering motherly love—Steel Magnolias has given us much to laugh (and cry) about for years. It all began as Robert Harling’s attempt to deal with the grief of his sister’s untimely death. After just 10 days of writing, he had created some of the most memorable female characters in show business. Then came the successful debut off Broadway in 1987, and two years later, it was adapted into the film we know and love.

Today, you can learn myriad fun facts about the ladies of Natchitoches, Louisiana. Did you know, for instance, that Bette Davis wanted to play Ouiser? She even invited Harling to tea to court the role. And Meg Ryan, rather than Julia Roberts, was originally slated to play Shelby but dropped the role to be in When Harry Met Sally.

We decided to celebrate Steel Magnolias in true Southern Lady style, with a party replete with blush and bashful details. Enjoy a menu full of refined fare. There’s even a pink cocktail perfect for toasting the ladies closest to you.

Boiled Shrimp with Spicy Sweet-and-Sour Dipping Sauce
Serves 6
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Ingredients
  1. 1 teaspoon salt
  2. 18 large shrimp
  3. Spicy Sweet-and-Sour Dipping Sauce (recipe follows)
Instructions
  1. Bring a large pot of water to a boil; add salt. Add shrimp to water, stirring to make sure they are submerged. Boil for 2 minutes or until shrimp are pink and fully cooked. Remove from heat.
  2. Drain and peel shrimp. Serve with Spicy Sweet-and-Sour Dipping Sauce.
Notes
  1. Shrimp may be made ahead and kept in an airtight container in refrigerator for up to 24 hours.
Southern Lady Magazine https://southernladymagazine.com/

Spicy Sweet-and-Sour Dipping Sauce
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Ingredients
  1. ¾ cup pineapple juice
  2. ½ cup ketchup
  3. ½ cup brown sugar
  4. 5 tablespoons vinegar
  5. 2 tablespoons soy sauce
  6. 4 teaspoons cornstarch
  7. ¼ cup water
  8. 1 tablespoon Sriracha
Instructions
  1. In a medium nonstick saucepan, combine pineapple juice, ketchup, brown sugar, vinegar, and soy sauce, whisking to combine.
  2. In a small bowl, whisk together cornstarch and water to make a slurry.
  3. Add slurry to pineapple-juice mixture, whisking to combine. Bring to a low boil over medium-high heat, whisking often. Reduce to a simmer, whisking often. Cook for 3 to 4 minutes or until thickened. Add Sriracha, stirring to combine. Remove from heat, and let cool for 20 minutes.
Notes
  1. Sauce can be made ahead and kept in an airtight container in the refrigerator for up to 3 days.
Southern Lady Magazine https://southernladymagazine.com/

Blush Cocktail
Serves 1
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Ingredients
  1. 2 raspberries
  2. 1/3 cup rosé wine, chilled
  3. ⅛ teaspoon vanilla extract
  4. 3 tablespoons sparkling water, chilled
Instructions
  1. Place raspberries in bottom of a champagne glass. Pour rosé and vanilla into glass; stir gently to combine. Top with sparkling water before serving.
Southern Lady Magazine https://southernladymagazine.com/

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