Set to Serve: Starry Night


And as the onscreen ceremony builds to its crescendo, a luscious Black Bottom Chocolate Tart—decked out with a billow of torched meringue and a dusting of edible gold—might well earn you Best Hostess honors.

Styling by  
Tracey MacMillan Runnion
Recipe Development and Food Styling by  Rebecca Treadwell Spradling
Photography by  Stephanie Melbourne Steele

Discover more seasonal recipes by ordering your copy of Southern Lady’s January/February 2017  issue.

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