May
SAVE ROOM Make-Ahead Berry Pudding Juicy, delicious, and no baking required––need we say more?
The Winning Spread Top off a day at the races with a make-ahead tailgate
COMMUNITY COOKBOOK Treats for Mom Show her how special she is with these rave-worthy selections
WHAT TO COOK NOW
Sweet on Vidalias
Nothing says spring quite like a Georgia Vidalia. Hand-planted in the rich, loamy soil of rain-washed fields, these are the stuff only Southern dreams (and crispy cornmeal-crusted onion rings) are made of. The season is fleeting, so savor the bounty now.
Sweet Onion Stacks
MAKES 4 SERVINGS
HANDS-ON 1 HOUR, 15 MIN.
TOTAL 1 HOUR, 30 MIN.
Salty strips of bacon and a tart Champagne vinaigrette play against the layered richness of sweet char-grilled onions and creamy goat cheese. Feel free to mix and match the stacks.
1/2 |
cup butter |
6 |
fresh thyme sprigs |
1/3 |
cup bourbon |
4 |
(8-oz.) sweet onions |
1/4 |
cup Champagne vinegar |
1 |
tsp. grated sweet onion |
1/2 |
tsp. kosher salt |
1/2 |
tsp. chopped fresh thyme |
1/2 |
tsp. freshly ground black pepper |
1/2 |
tsp. Dijon mustard |
1/3 |
cup olive oil |
12 |
to 16 tomato slices |
1/2 |
(4-oz.) package goat cheese, softened |
16 |
fresh basil leaves |
4 |
thick bacon slices, cooked and halved |
4 |
cups firmly packed mixed salad greens with fresh herbs |
1. Preheat grill to 300° to 350° (medium) heat. Cook first 3 ingredients in a 2-qt. heavy saucepan over medium heat, stirring constantly, 2 minutes.
2. Cut each onion crosswise into 3 slices. Grill onion slices, covered with grill lid, 32 minutes, turning every 4 minutes and basting with bourbon mixture with each turn during last half of grill time. Remove from grill, wrap in aluminum foil, and let stand 10 minutes.
3. Meanwhile, whisk together vinegar and next 5 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth. Whisk before serving.
4. Sprinkle tomato slices with salt and pepper to taste. Place 1 tomato slice (or stack 2) on each of 4 plates. Top each with 1 onion slice, and spread with 1 1/2 tsp. goat cheese. Top each stack with 2 basil leaves and 1 bacon piece. Repeat layers once. Top with remaining onions. Spoon 1 Tbsp. vinaigrette over each stack.
5. Toss greens with 3 Tbsp. vinaigrette, and serve immediately with Sweet Onion Stacks and remaining vinaigrette.
Grilled Sweet Onion-and-Mango Chutney
MAKES 6 TO 8 SERVINGS
HANDS-ON 40 MIN.
TOTAL 50 MIN.
This is our new go-to topping for anything grilled, from turkey burgers to pork tenderloin. Try swapping the mango for sliced peaches, plums, or nectarines.
2 |
large sweet onions, cut into 1/2-inch slices |
2 |
mangoes, peeled and cut into 1/2-inch slices |
2 |
Tbsp. olive oil |
1/2 |
cup white wine vinegar |
1/3 |
cup firmly packed light brown sugar |
2 |
Tbsp. minced fresh ginger |
1 |
tsp. lime zest |
1/2 |
tsp. table salt |
1 |
jalapeño pepper, seeded and minced |
1/3 |
cup chopped fresh cilantro |
2 |
Tbsp. fresh lime juice |
1. Preheat grill to 300° to 350° (medium) heat. Brush both sides of onion and mangoes with olive oil. Grill onions, covered with grill lid, 5 to 6 minutes on each side until softened and grill marks appear. At same time, grill mangoes 2 to 3 minutes on each side or until softened and grill marks appear. Remove from grill; cover and let stand 15 minutes.
2. Meanwhile, bring vinegar and next 4 ingredients to a boil in a small saucepan over medium-high heat. Reduce heat to low, and simmer 5 minutes. Add jalapeño, and simmer 5 minutes. Remove from heat; transfer to a bowl.
3. Chop onion and mangoes, and stir into vinegar mixture. Stir in cilantro and lime juice. Serve chutney warm or at room temperature.
SOUTHERN TERROIR
3 SWEET ONIONS
The Deep South has a long-standing love affair with Vidalias, but Texas and South Carolina are serving up some sweet competition.
VIDALIAS: The secret to the sweetness is all about latitude and low-sulfur soil. Grown only in a 20-county region of Georgia, they were first discovered in 1931 by a Toombs County truck farmer.
TEXAS 1015: Grown only in the Rio Grande Valley, these Supersweets were developed by a Texas A&M horticulture professor in the early 1980s and named for their optimal planting date, October 15.
SC SWEETS: Rated “extra sweet” by the National Onion Labs in Georgia, this new crop hails from the soil-rich “peanut belt” of South Carolina.
Caramelized Onion and Swiss Popovers
MAKES 8 SERVINGS
HANDS-ON 10 MIN.
TOTAL 1 HOUR, 35 MIN., INCLUDING ONIONS
A hot pan and oven temp get popovers off to a high-rising start; lowering the temp midway through baking helps prevent an out-of-the-oven collapse.
1 |
cup all-purpose flour |
1 |
cup 2% reduced-fat milk, at room temperature |
3 |
large eggs, at room temperature |
2 |
Tbsp. butter, melted |
3/4 |
tsp. table salt |
1/4 |
cup (1 oz.) freshly shredded Swiss cheese |
1/4 |
cup Caramelized Sweet Onions, chopped |
1 |
Tbsp. chopped fresh chives |
4 |
tsp. canola oil |
1. Preheat oven to 425°. Heat a 12-cup muffin pan in oven 10 minutes.
2. Meanwhile, process first 5 ingredients in a blender or food processor 20 to 30 seconds or until smooth. Stir in cheese and next 2 ingredients.
3. Remove pan from oven; pour 1/2 tsp. oil into each of 8 muffin cups, filling center 6 cups and middle cup on each end. Heat in oven 5 minutes. Remove from oven. Divide batter among oiled muffin cups; return to oven immediately.
4. Bake 15 to 20 minutes or until puffed and lightly browned around edges. Reduce oven temperature to 350°; bake 10 minutes or until tops are golden brown.
5. Transfer to a wire rack; cool 3 to 4 minutes before serving.
CARAMELIZED SWEET ONIONS
MAKES ABOUT 3 CUPS
HANDS-ON 45 MIN.
TOTAL 45 MIN.
The trick: Cook the onions slowly, allowing the natural sugars to caramelize. Make several batches, and store in freezer.
12 |
cups sliced sweet onions (about 2 1/2 lb.) |
1 |
tsp. table salt |
Heat a large nonstick skillet over medium heat. Add sweet onions, and cook, stirring often, 30 minutes or until onions are caramel colored, sprinkling with salt halfway through.
Note: Store in refrigerator in an airtight container or zip-top plastic freezer bag up to 1 week, or freeze up to 2 months.
Caramelized Sweet Onion Tarte Tatin
MAKES 6 SERVINGS
HANDS-ON 25 MIN.
TOTAL 55 MIN.
For maximum flavor, use a high-quality brand of frozen puff pastry dough that tastes of butter and gives rise to crisp, flaky layers. (See “Note” below.)
3 |
Tbsp. butter |
1 |
Tbsp. sugar |
8 |
small sweet onions (about 1 1/2 lb.), halved crosswise |
1 |
tsp. kosher salt |
2 |
Tbsp. balsamic vinegar |
1 |
frozen puff pastry sheet, thawed |
|
Garnishes: fresh thyme sprigs, freshly ground black pepper |
1. Preheat oven to 375°. Melt butter in a 12-inch ovenproof skillet over medium-low heat; swirl to coat bottom. Sprinkle with sugar.
2. Place 12 to 14 onion halves in skillet, cut sides down, with sides touching. Cut remaining onion halves into quarters, and place, cut sides down, in gaps between onions in skillet.
3. Cover and cook onions 10 minutes, adding salt and 1 Tbsp. water halfway through. Add vinegar; cover and cook 3 to 5 minutes or until onions are caramelized. Remove from heat.
4. Roll pastry sheet into a 12-inch square on a lightly floured surface; cut into a 12-inch round. Place pastry round over onions in skillet.
5. Bake at 375° for 30 minutes or until golden. Remove from oven, and immediately invert onto a serving plate.
Note: We tested with Dufour Pastry Kitchens Classic Puff Pastry.
Crispy Fried Sweet Onion Rings
MAKES 6 SERVINGS
HANDS-ON 40 MIN.
TOTAL 2 HOURS, 40 MIN.
Store any leftover dredging mixture (from Step 3) in an airtight container in refrigerator up to 2 weeks. Make sure your oil is hot enough, and that it comes back up to temp, before adding the second batch of onions.
2 |
large sweet onions, cut into 3/8-inch-thick slices |
3 |
cups buttermilk |
|
Vegetable oil |
2 |
cups all-purpose flour |
1 |
cup plain yellow cornmeal |
2 |
tsp. table salt |
1/2 |
tsp. ground red pepper |
1. Separate onion slices into rings, and place in a 9-inch square baking dish. Pour buttermilk over onion rings. Cover and chill 2 to 24 hours.
2. Pour oil to depth of 2 inches into a Dutch oven; heat to 360°.
3. Stir together flour and next 3 ingredients in a shallow dish. Dredge onion rings in flour mixture, and place on a baking sheet. Discard buttermilk.
4. Fry onion rings, in batches, 2 minutes or until golden brown, turning once. Drain on paper towels.
5. Serve onion rings immediately, or keep warm in a 200° oven until ready to serve.
Caramelized Onion-Herb Butter
MAKES ABOUT 1 1/4 CUPS
HANDS-ON 10 MIN.
TOTAL 10 MIN., NOT INCLUDING ONIONS
Stir together 1 cup butter, softened; 1/4 cup minced Caramelized Sweet Onions (see page 101); 1 Tbsp. chopped fresh chives; 1 Tbsp. chopped fresh flat-leaf parsley; 1 garlic clove, minced; 1 tsp. lemon zest; and 1/8 tsp. each kosher salt and freshly ground black pepper.
Bread-and-Butter Pickled Onions
MAKES 3 PT.
HANDS-ON 20 MIN.
TOTAL 10 HOURS, 10 MIN.
Dialing back the sugar in the versatile brine lets the natural sweetness of the onions and vegetables shine in these quick and easy refrigerator pickles.
1 |
lb. sweet onions, halved and cut into 1/4-inch-thick slices |
1 |
lb. Kirby cucumbers, cut into 1/4-inch-thick slices |
2 |
garlic cloves, thinly sliced |
1 |
fresh red chile pepper, halved, seeded, and thinly sliced |
2 |
Tbsp. kosher salt |
2 |
cups apple cider vinegar |
1 1/2 |
cups sugar |
1 |
tsp. mustard seeds |
1/2 |
tsp. ground turmeric |
1. Toss together first 5 ingredients in a large bowl. Cover and let stand 1 hour. Transfer to a colander; drain 20 minutes. Pack into 3 (1-pt.) jars, filling to 1/2 inch from top.
2. Bring vinegar and next 3 ingredients to a boil in a small saucepan over medium-high heat; boil, stirring constantly, 1 minute or until sugar dissolves. Let stand 5 minutes.
3. Pour vinegar mixture over onion mixture in jars, filling to 1/2 inch from top. Cool completely (about 20 minutes). Cover with lids, and chill 8 hours before serving. Store in refrigerator up to 2 weeks.
BREAD-AND-BUTTER PICKLED ONIONS WITH GREEN TOMATOES Prepare recipe as directed, substituting green tomatoes, cut into 1/2-inch pieces, for cucumbers.
BREAD-AND-BUTTER PICKLED ONIONS WITH RADISHES Prepare recipe as directed, substituting radishes, cut into 1/4-inch slices, for cucumbers; white vinegar for cider vinegar; and celery seeds for turmeric. Add 2 fresh tarragon sprigs to each jar just before covering.
BREAD-AND-BUTTER PICKLED ONIONS WITH CARROTS Prepare recipe as directed, substituting carrots, cut into 1/4-inch-thick slices, for cucumbers; a serrano pepper for red chile pepper; and cumin seeds for mustard seeds.
SWITCHING SIDES
CREAMY ONION PUREE
Move over potatoes. This is a mash made in heaven.
Onion Puree
MAKES 4 SERVINGS
A quick spin in the processor transforms long-simmered onions into a silken puree.
Tie 4 fresh thyme sprigs with kitchen string. Melt 3 Tbsp. butter in a large skillet over medium-high heat; add 1 Tbsp. olive oil; 6 large sweet onions, thinly sliced; and thyme sprigs, stirring to coat. Sprinkle with 1 1/2 tsp. kosher salt, and reduce heat to medium-low. Cover and cook, stirring occasionally, 1 hour or until onions are tender. Discard thyme sprigs. Drain onions, using a fine wire-mesh strainer and reserving liquid for another use. Process onions in a food processor 30 to 60 seconds or until smooth. Serve immediately.
TEST KITCHEN INTERVENTION
A LITTLE PROFESSIONAL HELP FROM OUR KITCHEN TO YOURS
Preserve the Season’s Harvest
Four quick ways to freeze the fresh-picked flavor of summer berries
THERE’S NOTHING quite as soul-crushing as eating an out-of-season berry. That’s why we capture the cobbler-sweet taste of the locally grown jewels by freezing them at their peak. Berries frozen with sugar better retain their color and texture, while those frozen without are perfect for adding to quick breads or cakes. Just before freezing, gently wash berries in cool water, and pat them dry with paper towels. Remove and discard stems, leaves, and any under-ripe or damaged fruit. Pick one of the methods below, or mix and match. No matter how you freeze ’em, we guarantee you’ll never be tempted to buy bland again.
1 SLICED, CRUSHED, OR PUREED BERRIES
Add 1/3 to 3/4 cup sugar per quart of berries; gently stir until sugar dissolves. Spoon into plastic freezer jars, leaving 1/2-inch headspace. Wipe jar rims clean; secure lids. Freeze up to 12 months.
BEST USES: Top off shortcakes, stir into yogurt, layer in an ice-cream parfait.
2 DRY SUGAR PACK
Pat 1 quart of berries just until damp. Gently toss with 1/2 to 3/4 cup sugar. Place in a single layer on a jelly-roll pan; freeze until firm. Pack into plastic freezer containers; cover and seal. Freeze up to 12 months.
BEST USES: Add frozen berries to cobblers or pies, stir into pancake batter.
3 QUICK FREEZE
Place berries in a single layer on a jelly-roll pan; freeze until firm. Pack into zip-top plastic freezer bags, leaving 1-inch headspace. Squeeze out excess air; seal and freeze up to 8 months.
BEST USES: Add frozen berries to muffin, cake, or quick bread batter; spoon over oatmeal or cereal.
4 SYRUP PACK
Stir together 1 quart cold water and 2 1/2 cups sugar until sugar dissolves. Pack berries in widemouth canning jars; cover with syrup, leaving 1/2-inch headspace. Wipe jar rims clean; secure lids. Freeze up to 12 months.
BEST USES: Thaw in fridge; drain, reserving syrup, and use like fresh berries.
FOOD GIFT OF THE MONTH
Make Your Own Extract
Easy homemade vanilla extract is the gift that keeps on giving. Choose bourbon or vodka as your base, then let the vanilla bean do the work. The longer it steeps, the better the flavor
Bottomless Vanilla Extract
MAKES 3 (1/2-PT.) JARS
HANDS-ON 15 MIN.
TOTAL 45 MIN., PLUS AT LEAST 1 WEEK FOR STANDING
Homemade extract is something every baker should have. It’s more flavorful and generally less expensive than store-bought versions. Cooking speeds up the infusion, but you can omit the process by letting the mixture stand an extra week. Then use it in frostings and baked goods.
3 |
vanilla beans |
3 |
cups bourbon or vodka |
1. Split 1 vanilla bean, and scrape seeds into a clean 1/2-pt. jar. If desired, cut bean in half crosswise. Place in jar. Repeat procedure with remaining beans and 2 (1/2-pt.) jars.
2. Cook bourbon in a large saucepan over medium heat 5 minutes. (Do not cook longer than 5 minutes or it can overheat and ignite.) Pour 1 cup bourbon into each jar. Cool mixture to room temperature (about 30 minutes).
3. Cover jars tightly, and let stand at room temperature 1 to 2 weeks before using, shaking jars once a day. (For a cleaner look, pour liquid through a fine wire-mesh strainer into clean bottles with tight-fitting lids; discard solids.) Store in a cool, dark place up to 1 year.
Note: When cooking alcohol, be sure to use a large saucepan to contain vapors. Do not heat longer than 5 minutes—the vapors can ignite. The vodka version has the purest vanilla flavor. Though both extracts turn a rich brown after 1 week, the bourbon version is slightly darker.
TAKE IT
Look for those gift-worthy corked Boston jars ($2.09) at specialtybottle.com
QUICK-FIX SUPPERS
Create a Fresh Combo
Mix and match any of these soups, salads, and sandwiches for a hearty (not heavy!) meal. Save the leftovers—tonight’s supper is tomorrow’s bagged lunch
3 EASY SOUPS
45 MIN
Yellow Squash and Curry Stew
MAKES 4 SERVINGS
Have a windfall of yellow squash? This makes good use of summer’s bounty. Roasting the squash in the oven concentrates flavor; curry powder gives it a sweet and fragrant kick.
2 |
lb. yellow squash, coarsely chopped |
1 |
medium-size sweet onion, coarsely chopped |
1 |
pt. grape tomatoes |
3 |
garlic cloves, thinly sliced |
2 |
Tbsp. olive oil |
2 |
tsp. curry powder |
1/4 |
tsp. dried crushed red pepper |
1 1/2 |
tsp. kosher salt, divided |
3 |
cups organic vegetable or chicken broth, divided |
2 |
Tbsp. butter |
1 |
Tbsp. fresh lime juice |
1/2 |
cup torn fresh basil |
1/4 |
cup loosely packed fresh flat-leaf parsley leaves |
1. Preheat oven to 450°. Toss together first 7 ingredients and 1 tsp. salt. Arrange in a single layer in a 15- x 10-inch jelly-roll pan.
2. Bake at 450° for 30 to 35 minutes or until vegetables are tender and lightly browned, stirring halfway through. Remove from oven; process 2 cups squash mixture and 1 cup broth in a blender or food processor until smooth. Divide remaining squash mixture among 4 shallow soup bowls.
3. Stir together vegetable puree and remaining 2 cups broth in a 3-qt. saucepan; bring to a boil over medium heat, stirring occasionally. Remove from heat; whisk in butter, lime juice, and remaining 1/2 tsp. salt.
4. Spoon broth mixture over squash mixture in bowls. Sprinkle with fresh herbs, and serve immediately.
40 MIN
Carrot, Apple, and Ginger Soup
MAKES 8 SERVINGS
To save time peeling and chopping, a 1-lb. package of baby carrots may be substituted.
2 |
shallots, chopped |
2 |
Tbsp. olive oil |
1 |
lb. carrots, chopped |
1 |
Gala apple, peeled and chopped |
2 |
to 3 tsp. minced fresh ginger |
6 |
cups organic vegetable broth |
1 |
tsp. orange zest |
1 |
tsp. kosher salt |
2 |
tsp. fresh lime juice |
1/2 |
tsp. freshly ground black pepper |
|
Garnishes: chopped fresh chives, freshly ground black pepper |
1. Sauté shallots in hot oil in a large Dutch oven over medium heat 2 to 3 minutes or until tender. Stir in carrots and apple; cook, stirring often, 2 to 4 minutes or until apple is tender. Add ginger, and cook, stirring constantly, 1 minute. Stir in broth and zest; bring to a boil over medium-high heat. Cover, reduce heat to medium-low, and simmer, stirring occasionally, 30 minutes or until carrots are tender. Stir in salt, lime juice, and pepper.
2. Remove from heat. Process mixture with a handheld blender until smooth.
40 MIN
Vegetable Soup with Basil Pesto
MAKES ABOUT 10 CUPS
Our chunky take on pistou is chock-full of veggies, beans, and pasta. Serve it with lemon wedges.
2 |
medium carrots, chopped |
2 |
celery ribs, chopped |
1 |
large sweet onion, chopped |
4 |
garlic cloves, minced |
1 |
tsp. minced fresh thyme |
1 |
Tbsp. olive oil |
2 |
(32-oz.) containers organic vegetable broth |
2 |
plum tomatoes, seeded and chopped |
1 |
medium zucchini, chopped |
1 1/4 |
tsp. kosher salt |
1/2 |
tsp. freshly ground black pepper |
1 |
(15-oz.) can cannellini beans, drained and rinsed |
1/2 |
cup uncooked mini farfalle (bow-tie) pasta |
|
1. Sauté carrots and next 4 ingredients in hot oil in a Dutch oven over medium-high heat 8 to 10 minutes or until vegetables are tender. Stir in broth, tomatoes, zucchini, kosher salt, and freshly ground black pepper; bring to a boil. Reduce heat to medium-low, and simmer, stirring occasionally, 10 minutes.
2. Stir in beans and pasta, and cook, stirring occasionally, 10 to 12 minutes or until pasta is tender. Top each serving with 1 to 2 tsp. Basil Pesto.
BASIL PESTO
MAKES ABOUT 1/2 CUP
If you’re short on time, reach for a good-quality refrigerated pesto at the supermarket to substitute for this homemade blend. You can also use this pesto to dress up canned soups, spread on pizza, or brush on grilled vegetables.
2 |
cups firmly packed fresh basil leaves |
1/2 |
cup grated Parmesan cheese |
3 |
Tbsp. extra virgin olive oil |
1 |
garlic clove, chopped |
1/2 |
tsp. kosher salt |
Process all ingredients in a food processor until finely ground. Refrigerate in an airtight container up to 1 week.
1 DRESSING, 3 SALADS
LEMON-BASIL VINAIGRETTE
MAKES ABOUT 1/2 CUP
Toss any of these salads or your favorite mixed greens with this go-to vinaigrette.
Whisk together 1/4 cup olive oil; 1/4 cup fresh lemon juice; 1 Tbsp. chopped fresh basil; 1 Tbsp. white balsamic vinegar; 1 garlic clove, minced; 1 tsp. sugar; 1/2 tsp. table salt; and ¼ tsp. freshly ground black pepper in a small bowl until blended. Refrigerate up to 2 days.
SPINACH AND AVOCADO SALAD Combine fresh baby spinach; English cucumber, cut into ribbons; ripe avocado, coarsely chopped; kiwifruit, peeled and sliced into 1/4-inch pieces; and toasted sliced almonds. Serve with Lemon-Basil Vinaigrette.
FRUIT SALAD Combine chopped fresh nectarines, mango, cantaloupe, honey dew melon, and mint with sliced strawberries and thinly sliced jicama in a large bowl. Serve with Lemon-Basil Vinaigrette. (Omit garlic from vinaigrette.)
CHOPPED SALAD Combine chopped fresh Bibb lettuce, Gala apples, English cucumber, sugar snap peas, yellow bell pepper, red onion, celery, flat-leaf parsley, and broccoli with thinly sliced radishes in a large bowl. Serve with Lemon-Basil Vinaigrette.
OUR FAVORITE COMBOS
Try a few of our favorite supper pairings, or customize your own weeknight combos.
1. Carrot, Apple, and Ginger Soup; Asian Chicken Salad Wraps; Chopped Salad
2. Vegetable Soup with Basil Pesto, Biscuit BLTs, Spinach and Avocado Salad
3. Yellow Squash and Curry Stew, Avocado and Sprout Sandwiches, Fruit Salad
4. Carrot, Apple, and Ginger Soup; Chopped Salad; Grilled Cheese & Apple Sandwiches
4 HEARTY SANDWICHES
Biscuit BLTs
MAKES 8 SERVINGS
HANDS-ON 10 MIN.
TOTAL 10 MIN.
Feel free to substitute fresh basil for Bibb lettuce if you wish.
1/2 |
cup mayonnaise |
2 |
Tbsp. Basil Pesto |
8 |
frozen biscuits, baked |
8 |
thick bacon slices, cooked and halved |
8 |
Bibb lettuce leaves |
8 |
plum tomato slices |
Stir together mayonnaise and pesto. Spread on cut sides of biscuits. Layer biscuit bottoms with bacon, lettuce, and tomatoes; top with biscuit tops.
2 Avocado and Sprout Sandwiches
MAKES 4 SERVINGS
HANDS-ON 15 MIN.
TOTAL 15 MIN.
Customize to suit your taste.
3 |
Tbsp. red pepper jelly |
8 |
sourdough bread slices |
8 |
(1-oz.) provolone cheese slices |
1 |
large avocado, cut into 12 slices |
1/2 |
cup bean sprouts |
3 |
Tbsp. toasted pumpkin seeds |
|
Kosher salt and freshly ground black pepper |
4 |
Tbsp. 1/3-less-fat cream cheese, softened |
Spread pepper jelly on 1 side of 4 bread slices; layer each with cheese, avocado, and sprouts. Sprinkle with pumpkin seeds and salt and pepper to taste. Spread cream cheese on 1 side of remaining bread slices; place on sandwiches, cheese sides down.
3 Grilled Cheese & Apple Sandwiches
MAKES 4 SERVINGS
HANDS-ON 30 MIN.
TOTAL 30 MIN.
No panini press? Cook sandwiches in a skillet 4 minutes on each side with a pan on top.
8 |
tsp. honey mustard |
8 |
hearty whole grain bread slices |
8 |
sharp Cheddar cheese slices |
1 |
large Granny Smith apple, thinly sliced |
|
Vegetable cooking spray |
Spread about 1 tsp. mustard on 1 side of each bread slice. Place 1 cheese slice on each of 4 bread slices; top with apples. Top with remaining cheese and bread, mustard sides down. Coat both sides of sandwiches with cooking spray. Cook sandwiches in a preheated panini press 8 to 10 minutes or until golden brown.
4 Asian Chicken Salad Wraps
MAKES 8 SERVINGS
HANDS-ON 15 MIN.
TOTAL 15 MIN.
Use your favorite flavored wraps from the bread or deli section.
1 |
lb. deli chicken salad |
1/2 |
cup thinly sliced fresh snow peas |
1/2 |
cup crunchy rice noodles (such as La Choy) |
1 |
Tbsp. grated fresh ginger |
4 |
sun-dried tomato sandwich wraps |
4 |
Tbsp. chopped fresh cilantro |
Stir together first 4 ingredients. Spread each wrap with 1/2 cup chicken salad mixture; sprinkle each with 1 Tbsp. cilantro. Roll up tightly, and cut in half.
SAVE ROOM
Make-Ahead Berry Pudding
Take the heat off summer entertaining with this fresh and easy tiramisù twist—no baking required. Just tuck layers of ladyfingers and saucy, sweet berries into a dish. Then sit back and chill.
Very Berry Summer Pudding
MAKES 6 TO 8 SERVINGS
HANDS-ON 25 MIN.
TOTAL 13 HOURS, 15 MIN.
Serve this juicy showstopper with sweetened whipped cream, or dollop on extra tiramisù flavor by folding together equal parts sweetened whipped cream and mascarpone cheese.
2 |
cups sliced fresh strawberries |
2 |
cups fresh cherries, pitted and halved |
2 |
cups fresh raspberries |
2 |
cups fresh blackberries |
1 |
cup fresh blueberries |
1/2 |
cup sugar |
1/4 |
cup orange liqueur |
3 |
(3-oz.) packages soft ladyfingers |
|
Garnishes: fresh berries, fresh mint sprigs |
1. Stir together first 6 ingredients in a large, heavy stainless steel saucepan; let stand 30 minutes, stirring occasionally. Add 1/2 cup water, and cook over medium-low heat, stirring occasionally, 8 to 10 minutes or just until berries begin to break down and release their juices. Remove from heat, and stir in orange liqueur; cool 20 minutes.
2. Line a 2-qt. soufflé dish with plastic wrap. Spoon 1 cup berry mixture into prepared dish, spreading to cover bottom. Arrange ladyfingers in a single layer on berry mixture, pressing together and trimming as needed to fit snugly and cover berry mixture. Repeat layers twice, dividing remaining berry mixture evenly between layers.
3. Cover loosely with plastic wrap, and place a small plate (approximately the same diameter as the inside of the dish) directly on top. Place 2 or 3 heavy cans on plate, and chill 12 hours. Unmold pudding onto a serving plate.
CHEF’S CHALLENGE
“How do you grill the perfect piece of fish?”
—Margie Haber
Chapel Hill, NC
Chef Jeremiah Bacon of Charleston’s The Macintosh shares his secrets
Grilled Triggerfish with Potato Salad
MAKES 4 SERVINGS
HANDS-ON 10 MIN.
TOTAL 10 MIN.
Freshness counts with a recipe this elemental. Jeremiah opts for meaty, just-caught triggerfish, but any firm-fleshed fillets will work—just adjust the cooking time depending on the thickness.
|
Vegetable cooking spray |
4 |
(6-oz.) triggerfish, amberjack, cobia, mahi-mahi, swordfish, mackerel, or salmon fillets |
2 |
Tbsp. extra virgin olive oil |
1/2 |
tsp. table salt |
1/4 |
tsp. freshly ground black pepper |
4 |
lemon wedges or 1 tsp. lemon zest (optional) |
(A) Coat cold cooking grate of grill with cooking spray, and place on grill. Preheat grill to 400° (medium-high) heat. (B) Brush both sides of fish with olive oil; sprinkle with salt and pepper. Place fish on cooking grate, and grill, covered with grill lid, 4 minutes or until grill marks appear and fish no longer sticks to grate. (C) Using a metal spatula, carefully turn fish over, and grill, without grill lid, 2 minutes or just until fish flakes with a fork (D). Serve with lemon wedges or sprinkle with zest, if desired.
SIMPLE POTATO SALAD
MAKES 4 TO 6 SERVINGS
HANDS-ON 15 MIN.
TOTAL 45 MIN.
2 |
lb. small fingerling potatoes, halved or quartered |
2 |
tsp. kosher salt, divided |
1/2 |
cup mayonnaise |
1 |
Tbsp. red wine vinegar |
1 |
Tbsp. whole grain mustard |
2 |
tsp. chopped fresh flat-leaf parsley |
1 |
tsp. freshly ground black pepper |
1 |
garlic clove, minced |
1/8 |
tsp. ground red pepper |
1. Bring potatoes, 1 tsp. salt, and water to cover to a boil in a Dutch oven over medium-high heat. Reduce heat to medium-low, and cook, covered, 10 to 12 minutes or until potatoes are tender; drain. Place in a bowl; cool 15 minutes.
2. Meanwhile, stir together mayonnaise, next 6 ingredients, and remaining 1 tsp. salt in a small bowl.
3. Pour desired amount of dressing over potatoes; toss to coat. (Reserve any remaining dressing for another use.) Serve at room temperature.
JEREMIAH’S GUIDE TO GRILLING FISH
Master the method with his four simple tips.
“A clean, hot grill is important because it creates a nonstick surface for the fish.” Heat your gas grill, or build a charcoal fire. Use a grill brush to clean off any gunk.
“Season the fish with salt and pepper just before grilling. Lemon is fine at the end, but don’t overdo it. You want the flavor of the fish to speak for itself.”
A thin metal spatula is best for turning fish. “If the fish sticks, it’s not ready. Grill it 1 to 2 minutes more.”
“You know when the fish is done when the color is an even light brown and the flesh just begins to flake. If the fillet is thick, like grouper, use a cake tester. It will slide through the flesh without resistance when the fish is done.”
The Thrill of the ’Chase
Trot out your wide-brimmed hat and best picnic fare for an afternoon social at the Steeplechase, Nashville’s most time-honored rite of spring.
IT’S 8:30 a.m., 12 miles south of downtown Nashville, where the concrete loop gives way to rolling pastures. A young blonde plates three dozen country ham biscuits. Her friends, prim in seersucker dresses and high-to-the-heavens hats, put the finishing touches on a peony arrangement while their beaus raise cups filled with Tennessee whiskey. The group is getting a four-hour head start on the Iroquois Steeplechase, a 72-year-old annual rite as sacred to Middle Tennessee as tailgating is to SEC football.
To the uninitiated, a horse race by any other name is just Derby. But Steeplechase isn’t that. Started in 1941 by a group of businessmen and avid foxhunters looking to make Middle Tennessee’s pasture races more official, Steeplechase is composed of seven races for horses ages three and older. The animals are trained to clear hurdles, as opposed to their lean Derby counterparts who speed down flat courses. In the world of steeplechase racing, Nashville races have the most cachet and fattest purses of the spring season.
For the 25,000 devotees who parade down the turf at Percy Warner Park in May, Steeplechase is like Mardi Gras, a once-a-year chance for unapologetic revelry—with a little more style. In the early afternoon, Thoroughbreds stride down the stretch, clearing 4-foot fences with the agility of Olympic athletes. But the main event is almost an afterthought, a theatrical backdrop for a boisterous party. Polished families line up sedan-to-sedan long before the first horses leave the paddock. Gentlemen’s bets are placed among friends, often with rounds of drinks on the line instead of money.
But the people who trace their roots to Tennessee’s horse culture—the ones whose box seats have been passed down through generations—are there for the steeds. Just ask Margaret Menefee Gillum, whose brother was a rider in 1949 and who has missed only two races since the Steeplechase began—both times her husband was on active military duty. “A lot of people just go for the party now,” she says. “But horse people still run the races.”
For box-seat holders and those with high-dollar Hunt Club tickets, rainy afternoons and empty cups are no issue. Both splurges guarantee live music and coveted seating. Hunt Club tickets offer all you can eat and drink, while box-seat holders have access to the lavish Paddock Club and Iroquois Society tents. No matter where you sit, it’s tradition to take a turn in the infield: the raucous, often muddy, space within the track loop where the twenty- and thirtysomething crowds swill Coors Light and jockey for the best party. “The infield is like Talladega in an upscale way,” says Amy Cochran, who has adopted Steeplechase as a spring ritual since moving to Nashville six years ago. “You’re expected to wear your Sunday best, but you also know you’re going to get messy.”
As the day goes on, Tory Burch wedges are swapped for Hunter Wellies, which hold up better in the muck. And after the fifth race, hat-adorned ladies make their way to the bell tower, where prizes are awarded for the best toppers. The fickle spring sky turns to rain, and the women wince ever so slightly as they wait for the winners to be announced. They know that to embrace Steeplechase you can’t be a fair-weather fan. And so the show goes on, one mud-stained, seersucker-clad moment after another. It’s tradition, after all.
The Winning Spread
Skip the bucket of fried chicken (been there, done that) and mint juleps (this isn’t the Derby, after all) and follow our Steeplechase menu for a make-ahead tailgate that will impress even the most discerning of guests.
Beef Tenderloin Crostini
MAKES 3 DOZEN
HANDS-ON 45 MIN.
TOTAL 1 HOUR, 35 MIN.
Cilantro Sauce
2 |
tsp. cumin seeds |
1 1/2 |
cups firmly packed fresh cilantro leaves |
1/3 |
cup olive oil |
1 |
garlic clove |
2 |
Tbsp. fresh lime juice |
1/2 |
tsp. kosher salt |
Mango-Red Onion Relish
1/2 |
cup diced red onion |
1 |
tsp. olive oil |
1 |
large mango, diced |
1/4 |
cup diced red bell pepper |
1 |
jalapeño pepper, seeded and minced |
1 |
Tbsp. Champagne vinegar |
Beef Tenderloin
1 |
lb. beef tenderloin fillets |
1 |
Tbsp. olive oil |
1 |
tsp. kosher salt |
1/2 |
tsp. freshly ground black pepper |
1/8 |
tsp. garlic powder |
Remaining Ingredient
|
1. Prepare Cilantro Sauce: Place a small skillet over medium-high heat until hot; add cumin seeds, and cook, stirring constantly, 1 to 2 minutes or until toasted. Cool 10 minutes. Process cilantro, next 4 ingredients, 2 Tbsp. water, and toasted cumin seeds in a blender until smooth, stopping to scrape down sides as needed. Cover and chill until ready to serve.
2. Prepare Relish: Sauté onion in 1 tsp. hot olive oil in a small skillet over medium-high heat 6 to 8 minutes or until onion is tender. Transfer to a medium bowl, and stir in mango, next 3 ingredients, and salt and pepper to taste.
3. Prepare Beef Tenderloin: Rub steaks with 1 Tbsp. olive oil. Sprinkle with 1 tsp. salt and next 2 ingredients. Place a grill pan over medium-high heat until hot; cook steaks 8 minutes on each side or to desired degree of doneness. Let stand 5 minutes. Thinly slice steak.
4. Assemble: Top flat sides of Herbed Cornbread Crostini with relish and steak; drizzle with Cilantro Sauce.
HERBED CORNBREAD CROSTINI
MAKES 3 DOZEN
Freeze crostini 1 month ahead.
Preheat oven to 450°. Stir together 2 cups self-rising white cornmeal mix and 2 Tbsp. sugar in a large bowl; make a well in center of mixture. Whisk together 2 large eggs; 1/2 cup sour cream; 1/2 cup buttermilk; and 1/2 cup butter, melted, in a medium bowl. Add to cornmeal mixture, stirring just until dry ingredients are moistened. Fold in 2 Tbsp. each chopped fresh chives and parsley. Spoon batter into 3 lightly greased 12-cup muffin pans (about 1 Tbsp. per cup), spreading batter to cover bottoms of cups. Bake 8 minutes or until set. Immediately remove from pans to wire racks. Serve warm.
Corn-Avocado Salad
MAKES 12 SERVINGS
HANDS-ON 20 MIN.
TOTAL 1 HOUR
Chill salad up to 24 hours ahead before adding the avocado.
2 |
cups fresh corn kernels (about 4 ears) |
1 |
Tbsp. olive oil |
3 |
lb. assorted small heirloom cherry or pear tomatoes, halved |
1 |
English cucumber, sliced into half moons |
1 |
cup thinly sliced radishes |
1/3 |
cup Champagne vinegar |
1/4 |
cup extra virgin olive oil |
1 |
large shallot, finely chopped |
2 |
tsp. country-style Dijon mustard |
1 |
tsp. kosher salt |
1/2 |
tsp. freshly ground black pepper |
2 |
avocados, chopped |
1 |
(1-oz.) package fresh basil leaves, torn |
1. Preheat oven to 450°. Toss corn with 1 Tbsp. olive oil, and spread in a single layer in a jelly-roll pan. Bake 7 to 8 minutes or until golden brown. Cool 10 minutes. Combine corn, tomatoes, and next 2 ingredients.
2. Whisk together vinegar and next 5 ingredients in a large bowl; add tomato mixture, and toss to coat. Gently stir in avocado. Let stand 20 minutes, stirring occasionally. Top with basil just before serving.
Next-Day Pickled Shrimp
MAKES 12 TO 15 APPETIZER SERVINGS
HANDS-ON 20 MIN.
TOTAL 8 HOURS, 20 MIN.
3 |
lb. peeled, jumbo cooked shrimp with tails |
1 |
small red onion, sliced |
1 |
medium-size yellow bell pepper, sliced |
4 |
fresh bay leaves |
1 |
cup canola oil |
1 |
cup white balsamic vinegar |
3 |
Tbsp. sugar |
1 |
Tbsp. lemon zest |
3 |
Tbsp. fresh lemon juice |
1 |
Tbsp. Dijon mustard |
1 |
Tbsp. hot sauce |
1 |
tsp. kosher salt |
2 |
garlic cloves, pressed |
1 |
tsp. dried crushed red pepper |
Layer first 4 ingredients in an airtight container. Whisk together oil and next 9 ingredients; pour over shrimp mixture. Cover and chill 8 to 24 hours, stirring occasionally. Serve with a slotted spoon.
Moonshine-Cherry Blush
MAKES 10 1/2 CUPS
HANDS-ON 10 MIN.
TOTAL 10 MIN., NOT INCLUDING MOONSHINE
1/3 |
cup sugar |
1/4 |
cup loosely packed fresh mint leaves |
1/4 |
cup loosely packed fresh basil leaves |
1 |
cup Basil-Lemon Moonshine |
1 |
cup grenadine |
1/3 |
cup fresh lemon juice |
8 |
cups sparkling water |
|
Garnishes: lemon slices, fresh basil leaves, maraschino cherries |
Process first 3 ingredients in a blender about 20 seconds or until herbs are minced. Stir together moonshine, next 2 ingredients, and sugar mixture in a pitcher until sugar dissolves. Gently stir in sparkling water. Serve immediately over ice.
BASIL-LEMON MOONSHINE
MAKES 1 QT.
HANDS-ON 15 MIN.
TOTAL 25 MIN., PLUS 1 DAY FOR CHILLING
Basil-Lemon Moonshine is great by itself on the rocks.
Cook 1/4 cup sugar and 3 Tbsp. water in a saucepan over medium heat, stirring often, 5 minutes or until sugar dissolves. Cool 10 minutes. Stir in 3 cups shredded fresh basil, 1 (750-milliliter) bottle moonshine (such as Ole Smoky Original Tennessee Moonshine), and 2 (2- x 1-inch) lemon peel strips. Pour into a large glass jar. Seal with lid, and chill 24 hours to 2 weeks. Strain into a bowl; discard solids. Return to jar. Add 6 fresh basil leaves and 2 (2- x 1-inch) lemon peel strips. Refrigerate up to 2 months.
Berry Pies
MAKES 10 PIES
HANDS-ON 30 MIN.
TOTAL 1 HOUR, 5 MIN.
2 |
(6-oz.) packages fresh raspberries |
1 |
cup chopped fresh strawberries |
1/2 |
cup sugar |
2 |
Tbsp. cornstarch |
1/2 |
tsp. almond extract |
2 |
(14.1-oz.) packages refrigerated piecrusts, divided |
2 |
Tbsp. butter, cubed |
1 |
large egg yolk |
1 |
Tbsp. sugar |
1. Preheat oven to 425°. Gently toss together first 5 ingredients.
2. Unroll 2 piecrusts on a lightly floured surface. Cut crusts into 10 rounds using a 4-inch round cutter. Fit into 10 lightly greased 3-inch fluted tart pans; press into edges. Spoon berry mixture into pans; dot with butter.
3. Unroll remaining 2 piecrusts on lightly floured surface. Cut into 10 (4-inch) rounds. Cut 3 (1-inch) stars from top of each round. Place rounds over filling in each tart pan; press into fluted edges to seal. Top each tart with 3 stars, leaving cutouts open for steam to escape. Freeze pies on an aluminum foil-lined 15- x 10-inch jelly-roll pan 10 minutes.
4. Meanwhile, whisk together egg yolk and 1 Tbsp. water. Brush tops of pies with egg mixture; sprinkle with 1 Tbsp. sugar.
5. Bake pies on jelly-roll pan at 425° for 24 to 26 minutes or until bubbly and golden brown.
COMMUNITY COOKBOOK
Treats for Mom
A taste of who and what got the highest raves in the Southern Living Test Kitchen
From the Kitchen of
LINDSAY LANDIS
LOVEANDOLIVEOIL.COM
NASHVILLE, TN
“Any grain or mix of grains, such as quinoa or barley, will do. Peaches add a sweet finish.”
ROASTED VEGETABLE COUSCOUS
Preheat oven to 400°. Peel 3 medium-size fresh beets and 2 carrots. Cut beets and carrots into 1-inch pieces, discarding beet stems. Toss with 1 Tbsp. olive oil, 1 tsp. kosher salt, and 1/4 tsp. black pepper. Place in a single layer in center of a large piece of heavy-duty aluminum foil. Bring up foil sides over vegetables; double fold top and sides to seal, making a packet. Place on a baking sheet; bake 25 to 30 minutes or until tender. Cook 1 1/2 cups uncooked Israeli (pearl) couscous according to package directions; toss with 1 Tbsp. each olive oil and balsamic vinegar, 2 tsp. chopped fresh thyme, 1/2 tsp. kosher salt, and 1/4 tsp. black pepper. Top with roasted vegetables, 3/4 cup diced fresh peaches or mango, 1/2 cup crumbled feta cheese, and fresh thyme sprigs. MAKES 4 to 6 servings
From the Kitchen of
CELESTE WARD
SUGARANDSPICEBYCELESTE.COM
BIRMINGHAM, AL
“Crispy prosciutto complements the sweet strawberries.”
STRAWBERRY-PECAN QUINOA SALAD
Bring 4 cups water and 1 cup uncooked quinoa to a boil. Cover, reduce heat to medium-low, and simmer 8 to 10 minutes or until tender; drain. Return to saucepan; cover and let stand 10 minutes. Stir together 1/3 cup diced red onion, 1 Tbsp. chopped fresh flat-leaf parsley, 3 Tbsp. grapeseed oil, 1 Tbsp. apple cider vinegar, 1 tsp. lemon zest, 1 Tbsp. fresh lemon juice, 1/4 tsp. kosher salt, and 1/4 tsp. freshly ground black pepper. Sauté 1 (4-oz.) package prosciutto, torn into strips, in 1 Tbsp. hot olive oil in a large nonstick skillet over medium heat 3 to 4 minutes or until slightly crisp; drain well. Toss together onion mixture, prosciutto, quinoa, 1 cup toasted pecan halves, 1 cup quartered fresh strawberries, 1 cup crumbled feta cheese, and 1/2 cup loosely packed arugula. MAKES 4 servings
From the Kitchen of
KATHY “MAMA” COFFEY
MAMAS-SOUTHERN-COOKING.COM
STOCKBRIDGE, GA
“You don’t have to sacrifice flavor for a healthy breakfast.”
GRANOLA PANCAKES
Bring 1 cup water and 2 Tbsp. butter to a boil over medium-high heat in a saucepan. Remove from heat. Stir in 1/3 cup uncooked multigrain hot cereal (such as Bob’s Red Mill). Let stand 10 minutes. Stir in 1 1/4 cups milk; 1 cup granola (such as Special K Low Fat Granola); 1 large egg, lightly beaten; and 2 Tbsp. honey until blended. Stir together 1 cup all-purpose flour, 1/2 cup whole wheat flour, 2 tsp. baking powder, and 1/4 tsp. salt. Gradually stir milk mixture into flour mixture just until moistened. Pour about 1/4 cup batter for each pancake onto a hot buttered griddle or nonstick skillet. Cook 3 minutes or until tops are covered with bubbles and edges look cooked. Turn and cook 2 minutes or until done. Keep warm in a 200° oven up to 30 minutes. MAKES 1 dozen