September
WHAT TO COOK NOW Wake Up Brunch Add a fresh twist to your morning meal with these make-ahead recipes
QUICK-FIX SUPPERS Marry Fast with Fresh Discover a smart approach to speedy suppers
Test Kitchen Intervention Follow our easy guide to delicious caramel
SAVE ROOM Fry Up Sweet Comfort These handheld gems boast big flavor
HOSPITALITY Tackle Your Tailgate Become the fan favorite with this easy-to-transport game-day menu
LIGHTEN UP Mama’s Seven-Layer Dip Our update of this buffet-line stalwart turns “ho-hum” into “yum!”
Take Your Pick Discover sweet and savory ways to celebrate autumn’s most versatile fruit
COMMUNITY COOKBOOK Bite-Size Treats These tasty favorites received raves in our Test Kitchen
WHAT TO COOK NOW
Wake Up Brunch
Mix and match these make-ahead recipes for a fresh twist on our morning favorites
Breakfast Sausage-Egg Pizza
MAKES 4 TO 6 SERVINGS
HANDS-ON 20 MIN.
TOTAL 2 HOURS
Feel free to fry the eggs in a skillet and add to the just-cooked pizza.
1 |
lb. store-bought pizza dough |
|
Vegetable cooking spray |
1/2 |
medium-size sweet onion, sliced |
1 |
red bell pepper, sliced |
1/2 |
(8-oz.) package sliced baby portobello mushrooms |
2 |
Tbsp. olive oil, divided |
1 |
tsp. plain yellow cornmeal |
|
|
1/2 |
(1-lb.) package ground pork sausage, cooked and crumbled |
6 |
large eggs, at room temperature |
1. Place dough in a large bowl coated with cooking spray; lightly coat dough with cooking spray. Cover with plastic wrap, and let rise in a warm place (85°), free from drafts, 1 hour or just until doubled in bulk.
2. Preheat oven to 425°. Sauté onion and next 2 ingredients in 1 Tbsp. hot oil in a large skillet 3 to 5 minutes or until onion and bell pepper are crisp-tender.
3. Roll dough to about 1/4-inch thickness (about 14 x 10 inches) on a lightly floured surface; cover with plastic wrap. Let stand 5 minutes.
4. Brush a 15- x 10-inch jelly-roll pan with remaining 1 Tbsp. oil; sprinkle with cornmeal. Transfer dough to pan. Spread Mornay Sauce over dough, and sprinkle with sausage and onion mixture. Break eggs over pizza.
5. Bake at 425° for 20 to 25 minutes or until eggs are cooked how you like them and crust is crisp.
MORNAY SAUCE
MAKES 1 1/4 CUPS
Melt 2 Tbsp. butter in a heavy saucepan over medium-low heat; whisk in 2 Tbsp. all-purpose flour until smooth. Cook, whisking constantly, 2 minutes. Gradually whisk in 1 cup half-and-half; increase heat to medium, and cook, whisking constantly, 3 to 5 minutes or until thickened. Remove from heat, and whisk in 1 cup (4 oz.) freshly grated Parmesan cheese, 1/2 tsp. freshly ground pepper, and 1/4 tsp. kosher salt.
Fall Vegetable Hash
MAKES 8 SERVINGS
HANDS-ON 35 MIN.
TOTAL 35 MIN.
Sub any of your favorite root vegetables for the potatoes and turnips.
4 |
thick bacon slices |
2 |
Tbsp. olive oil |
1 |
medium-size sweet onion, chopped |
1 |
medium-size sweet potato (about 10 oz.), peeled and cut into 1/2-inch cubes |
2 |
medium turnips (about 12 oz.), peeled and cut into 1/2-inch cubes |
1 |
Tbsp. white wine vinegar |
1 |
lb. small fresh Brussels sprouts, quartered |
2 |
garlic cloves, sliced |
1. Cook bacon in a 12-inch cast-iron skillet over medium heat, turning occasionally, 8 to 10 minutes or until crisp. Remove bacon; drain, reserving 2 Tbsp. drippings in skillet. Coarsely chop bacon.
2. Add oil to hot drippings in skillet. Cook onion and sweet potato in hot oil and drippings over medium heat, stirring occasionally, 5 minutes. Add turnips; cook, stirring occasionally, 8 minutes.
3. Combine vinegar and 2 Tbsp. water. Add Brussels sprouts, garlic, and vinegar mixture to skillet. Cover and cook, stirring occasionally, 5 minutes or until vegetables are tender. Stir in bacon; add salt and pepper to taste.
Mixed Greens with French Toast Croutons
MAKES 8 SERVINGS
HANDS-ON 15 MIN.
TOTAL 25 MIN., INCLUDING CROUTONS
A jar of presectioned oranges works in a pinch.
1/2 |
cup extra virgin olive oil |
1/4 |
cup white wine vinegar |
1 |
tsp. loosely packed orange zest |
1/4 |
cup fresh orange juice |
1 |
small shallot, minced |
1 |
Tbsp. honey |
1 |
tsp. fresh thyme leaves |
3/4 |
tsp. kosher salt |
1/4 |
tsp. dry mustard |
1 |
(6-oz.) package spring greens mix |
1 |
(6.5-oz.) package sweet butter lettuce |
2 |
navel oranges, sectioned |
|
1. Whisk together olive oil and next 8 ingredients. Arrange salad greens, oranges, and croutons on a platter. Serve with vinaigrette.
French Toast Croutons
MAKES 8 SERVINGS
Preheat oven to 375°. Cut 4 (1-inch) challah bread slices into 1/2-inch cubes. Stir together 1 tsp. sugar and 1 tsp. ground cinnamon in a large bowl. Add bread cubes and 1/2 cup butter, melted; toss to coat. Bake in a single layer on a baking sheet 10 minutes or until crisp. Cool completely.
Spinach-and-Herb Pastatta
MAKES 8 SERVINGS
HANDS-ON 40 MIN.
TOTAL 1 HOUR, 45 MIN.
Introducing the pastatta: a comforting, hearty casserole that’s a cross between baked pasta and frittata.
1 |
(10-oz.) package frozen chopped spinach, thawed |
1 |
(16-oz.) package mezze penne pasta |
2 1/2 |
Tbsp. butter |
3 |
large shallots, sliced |
2 |
Tbsp. all-purpose flour |
1 1/2 |
cups half-and-half |
1/2 |
cup ricotta cheese |
1 |
cup (4 oz.) freshly shredded Asiago cheese, divided |
10 |
large eggs, lightly beaten |
1/3 |
cup loosely packed fresh flat-leaf parsley leaves, coarsely chopped |
1 |
Tbsp. finely chopped chives |
2 |
tsp. kosher salt |
1 |
tsp. freshly ground pepper |
|
Garnishes: fresh flat-leaf parsley leaves, shaved Parmesan cheese |
1. Preheat oven to 325°. Drain spinach well, pressing between paper towels.
2. Prepare pasta according to package directions.
3. Meanwhile, melt butter in a medium saucepan over medium heat; add shallots, and sauté 5 minutes or until golden brown. Whisk in flour until smooth; cook 1 minute, whisking constantly. Gradually whisk in half-and-half; cook over medium heat, whisking constantly, until thickened and bubbly. Whisk in ricotta and 1/2 cup Asiago cheese until smooth. Remove from heat.
4. Whisk eggs in a bowl until frothy. Fold in shallot mixture, spinach, parsley, and next 3 ingredients. Stir in cooked pasta.
5. Sprinkle 1/4 cup Asiago cheese on inside rim of a lightly greased 9-inch springform pan. Pour pasta mixture into pan.
6. Bake at 325° for 55 minutes to 1 hour and 10 minutes or until set. Let stand 10 minutes. Remove sides of pan. Sprinkle with remaining 1/4 cup Asiago cheese.
Poppy Seed-Ginger Muffins
MAKES 11/2 DOZEN
HANDS-ON 15 MIN.
TOTAL 40 MIN.
Add more orange juice to the glaze, about 1 tsp. at a time, to make it as thin or thick as you’d like.
MUFFINS
3/4 |
cup butter, softened |
1 1/3 |
cups granulated sugar |
2 |
large eggs, separated |
3 |
cups cake flour |
3 1/2 |
tsp. baking powder |
1/4 |
tsp. table salt |
1 1/4 |
cups milk |
1 |
Tbsp. loosely packed orange zest |
2 |
tsp. grated fresh ginger |
2 |
tsp. vanilla extract |
4 |
tsp. poppy seeds |
GLAZE
1 1/2 |
cups powdered sugar |
2 |
Tbsp. fresh orange juice |
1. Prepare Muffins: Preheat oven to 350°. Beat butter at medium speed with a heavy-duty electric stand mixer until creamy. Gradually add granulated sugar, beating until light and fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition.
2. Stir together flour and next 2 ingredients. Stir together milk and next 3 ingredients. Add flour mixture to butter mixture alternately with milk mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Beat egg whites until stiff peaks form; fold into batter. Stir in poppy seeds. Spoon into lightly greased 12-cup muffin pans, filling three-fourths full.
3. Bake at 350° for 18 to 20 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 5 minutes; transfer to wire racks.
4. Prepare Glaze: Stir together powdered sugar and orange juice. Drizzle over warm muffins.
Country Ham and Gouda Grit Cakes with Tomato Gravy
MAKES 6 SERVINGS
HANDS-ON 1 HOUR
TOTAL 5 HOURS, 35 MIN.
Make grits and sauce a day ahead. Grit cakes (browned in a skillet) also make a tasty supper side.
HAM AND GRITS
1/2 |
cup diced country ham |
1 |
cup heavy cream |
1/4 |
cup butter |
1 |
tsp. kosher salt |
1 |
cup quick-cooking grits |
1 |
garlic clove, minced |
1 1/2 |
cups (6 oz.) freshly shredded Gouda cheese, divided |
TOMATO GRAVY
1 |
cup finely chopped sweet onion |
2 |
garlic cloves, minced |
1 |
Tbsp. extra virgin olive oil |
1 |
(28-oz.) can Italian-style peeled tomatoes |
2 |
Tbsp. chopped fresh basil |
1 1/2 |
tsp. sugar |
1 |
tsp. kosher salt |
1/2 |
tsp. ground red pepper |
POACHED EGGS
1 1/2 |
Tbsp. white vinegar |
6 |
large eggs |
1. Prepare Ham and Grits: Sauté diced ham in a small skillet over medium heat 3 to 5 minutes or until lightly browned. Drain on paper towels.
2. Bring cream, next 2 ingredients, and 3 cups water to a boil in a medium saucepan over high heat. Gradually whisk in grits; return to a boil. Reduce heat to low; cook, whisking often, 5 minutes or until thickened. Stir in garlic, ham, and 1 cup Gouda cheese; cook, stirring occasionally, 1 to 2 minutes or until cheese melts. Spread in a lightly greased 13- x 9-inch pan; cover and chill 4 hours or until set.
3. Prepare Tomato Gravy: Sauté onion and garlic in hot oil in a 3-qt. saucepan over medium heat 2 to 3 minutes or until tender. Stir in tomatoes and 1 cup water. Bring to a boil, stirring constantly and crushing tomatoes with spoon. Reduce heat to low, and simmer, stirring occasionally, 15 to 20 minutes or until slightly thickened. Stir in basil and next 3 ingredients.
4. Prepare Poached Eggs: Add water to depth of 3 inches in a large saucepan. Bring to a boil; reduce heat, and maintain at a light simmer. Add vinegar. Break eggs, and slip into water, 1 at a time, as close as possible to surface. Simmer 3 to 5 minutes or to desired degree of doneness. Remove with a slotted spoon. Trim edges, if desired.
5. Assemble: Preheat oven to 375°. Invert chilled grits onto a cutting board. Cut into 12 (3-inch) squares; place in a single layer, overlapping slightly, in a 13- x 9-inch baking dish. Spoon gravy over grits. Bake 20 minutes or until thoroughly heated. Top with remaining 1/2 cup Gouda and poached eggs.
Fruit Salad with Citrus-Basil Syrup
MAKES 6 SERVINGS
HANDS-ON 20 MIN.
TOTAL 45 MIN.
Bring 1 cup water and 1/2 cup sugar to a boil over medium heat. Remove from heat, and stir in 1/4 cup firmly packed fresh basil leaves, 1 Tbsp. firmly packed orange zest, and 1 Tbsp. firmly packed lemon zest. Let stand 20 minutes. Meanwhile, combine 1/2 lb. peaches, peeled and sliced; 1/2 lb. plums, sliced; and 1 lb. apricots, sliced, in a large bowl. Pour sugar mixture through a fine wire-mesh strainer into a bowl; discard solids. Stir 1/4 to 1/2 cup syrup and 2 Tbsp. chopped fresh basil into fruit; reserve remaining syrup for another use.
Cocoa-Coconut Coffee Cooler
MAKES ABOUT 8 CUPS
HANDS-ON 15 MIN.
TOTAL 1 HOUR, 15 MIN.
This is almost a dessert! Stir in 1 cup dark rum or bourbon for an even more festive sipper.
Whisk together 4 cups strong brewed hot chicory coffee, 1/2 cup sugar, and 1/4 cup unsweetened cocoa in a large pitcher until cocoa and sugar dissolve. Whisk in 2 cups half-and-half, 1 (13.5-oz.) can coconut milk, 2 tsp. vanilla extract, and 1/4 tsp. coconut extract until blended. Chill 1 to 24 hours. Stir just before serving over ice.
QUICK-FIX SUPPERS
Marry Fast with Fresh
Test Kitchen pro and busy mom Vanessa McNeil Rocchio wows with her smart approach to speedy suppers
30 MIN
Parchment-Baked Fish and Tomatoes
MAKES 4 SERVINGS
HANDS-ON 15 MIN.
TOTAL 30 MIN.
Aluminum foil can be subbed for parchment to make the packets.
1 |
(8-oz.) package haricots verts (thin green beans) |
1 |
red bell pepper, thinly sliced |
1/2 |
small red onion, thinly sliced |
2 |
large tomatoes, chopped |
2 |
Tbsp. drained capers |
1/3 |
cup green olives, quartered |
|
Parchment paper |
4 |
(4- to 5-oz.) fresh white fish fillets (such as snapper, triggerfish, flounder, or grouper) |
1 |
tsp. table salt |
1/2 |
tsp. freshly ground black pepper |
2 |
Tbsp. olive oil |
1 |
lemon, quartered |
1/4 |
cup torn fresh basil |
1. Preheat oven to 400°. Divide first 6 ingredients among 4 (17-inch) squares of parchment paper. Top each with 1 fish fillet. Sprinkle fish with salt and pepper; drizzle with olive oil. Squeeze juice from lemon over fish; place 1 lemon wedge on each fillet. Bring parchment paper sides up over mixture; double fold top and sides to seal, making packets. Place packets on a baking sheet.
2. Bake at 400° for 15 to 20 minutes or until a thermometer registers 140° to 145° when inserted through paper into fish. Place each packet on a plate, and cut open. Sprinkle fish with basil. Serve immediately.
45 MIN
Steak with Mushroom Gnocchi
MAKES 4 SERVINGS
HANDS-ON 40 MIN.
TOTAL 45 MIN.
2 |
(1-inch-thick) rib-eye steaks (about 2 lb.) |
1 |
tsp. kosher salt |
1 |
tsp. freshly ground pepper |
1/4 |
cup butter, softened |
2 |
Tbsp. country-style Dijon mustard |
1 |
Tbsp. chopped fresh tarragon, parsley, or chives |
|
1. Preheat grill to 350° to 400° (medium-high) heat. Rub steaks with salt and pepper; let stand 10 minutes.
2. Meanwhile, stir together butter, mustard, and tarragon.
3. Grill steaks, covered with grill lid, 8 to 10 minutes on each side or to desired degree of doneness. Remove from grill, and spread with tarragon butter. Serve with Mushroom Gnocchi.
MUSHROOM GNOCCHI
MAKES 4 SERVINGS
You can also toss this with cooked baby red potato quarters, instead of gnocchi.
Prepare 1 (16-oz.) package gnocchi (such as Gia Russa) according to package directions. Melt 2 Tbsp. butter in a large skillet over medium-high heat. Add 1 (16-oz.) package fresh button mushrooms, quartered, and 1 (4-oz.) package fresh gourmet mushroom blend; sauté 3 minutes or until lightly browned and liquid evaporates. Add 3 Tbsp. sliced fresh shallots and 4 garlic cloves, thinly sliced; sauté 2 minutes or until shallots are tender. Add 2 Tbsp. butter to skillet; cook 2 minutes or until lightly browned. Add gnocchi; gently toss. Stir in 1/2 cup loosely packed fresh flat-leaf parsley leaves and 1/2 tsp. each kosher salt and pepper.
30 MIN
Glazed Pork with Fresh Plums
MAKES 4 SERVINGS
HANDS-ON 20 MIN.
TOTAL 30 MIN.
2 |
(1 1/4-lb.) pork tenderloins |
1 |
tsp. salt |
1/2 |
tsp. freshly ground pepper |
2 |
Tbsp. olive oil |
1/2 |
large red onion, cut into 1/4-inch slices |
3 |
medium plums, quartered |
3 |
Tbsp. white or regular balsamic vinegar |
3 |
Tbsp. plum preserves |
1 |
tsp. fresh thyme leaves |
1. Preheat oven to 400°. Sprinkle pork with salt and pepper. Cook in hot oil in a large ovenproof skillet over high heat 3 to 4 minutes on each side or until browned. Add onion and plums. Bake 15 minutes or until a meat thermometer inserted into thickest portion registers 145°.
2. Transfer pork, onion, and plums to a serving platter, reserving drippings in skillet. Cover pork loosely with aluminum foil, and let stand 10 minutes.
3. Meanwhile, stir vinegar and preserves into drippings; cook over medium-high heat, stirring constantly, 3 to 5 minutes or until slightly thickened. Remove from heat; stir in thyme. Pour over pork and plum mixture.
40 MIN
Rosemary Chicken with Corn Quinoa
MAKES 4 SERVINGS
HANDS-ON 40 MIN.
TOTAL 40 MIN.
4 |
skinned and boned chicken breasts (2 lb.) |
1 |
tsp. kosher salt |
1/2 |
tsp. freshly ground pepper |
1/2 |
tsp. minced fresh rosemary |
2 |
Tbsp. olive oil |
|
Sprinkle chicken with salt, pepper, and rosemary. Cook in hot oil in a large skillet over medium-high heat 6 minutes on each side or until done. Serve with quinoa.
FRESH CORN QUINOA
MAKES 4 SERVINGS
Bring 1 1/4 cups uncooked red quinoa, 1/2 tsp. kosher salt, and 4 cups water to a boil. Cover, reduce heat to medium, and simmer 8 to 10 minutes or until tender; drain. Cover and let stand 15 minutes. Meanwhile, sauté 4 shallots or 2 small onions, quartered, in 1 Tbsp. hot olive oil in a large skillet over medium heat 3 minutes or until tender. Add 2 garlic cloves, minced; sauté 1 minute. Add 2 cups fresh corn kernels and 6 cups shredded greens (such as chard); cook 2 minutes or just until wilted. Add quinoa, 1/2 cup torn basil, 1/4 cup torn mint, and 2 Tbsp. fresh lemon juice.
ENJOY!
Muscadine Syrup
Bring 2 1/2 cups purple muscadine juice and 2 Tbsp. sugar to a boil in a saucepan over medium-high heat, stirring until sugar dissolves. Reduce heat to medium-low, and simmer 25 minutes or until reduced to 1 cup. Cool completely (about 30 minutes). Store in refrigerator.
MAKES 1 cup
HANDS-ON 10 min.
TOTAL 1 hour, 5 min.
TEST KITCHEN INTERVENTION
A LITTLE PROFESSIONAL HELP FROM OUR KITCHEN TO YOURS
Caramel Control
Follow our easy guide for spoon-lickin’ results
COOKING SUGAR SYRUP TO MAKE CARAMEL, the process that creates the decadent sauce’s robust, bittersweet flavors and rich aroma, happens quickly, so prep your ingredients in advance and stand ready at the stove. Inspired by a Julia Child recipe, here’s our tried-and-true method.
Easy Caramel Sauce
1. Bring 1 cup sugar, 1/3 cup water, and 2 tsp. fresh lemon juice (to prevent crystals from forming) to a boil in a tall, heavy saucepan over medium-high heat; boil 3 minutes or until sugar melts and liquid is clear, swirling pan occasionally. Cover; boil 1 minute.
2. Remove lid. Boil, gently swirling often and checking color and temp every 5 to 10 seconds, about 4 minutes or until a candy thermometer reaches 345° to 350° and mixture is medium to dark amber. (Follow our Spoon Guide below.) Remove from heat.
3. Gradually whisk in 1 cup heavy cream. (Mixture will bubble and spatter.) Cook, whisking constantly, over low heat 1 minute or until smooth. Remove from heat; stir in 2 tsp. vanilla extract and a pinch of sea salt. Transfer to a serving bowl or pitcher. Chill, covered, up to 1 week.
THE SPOON GUIDE No candy thermometer? No problem! Simply cook the sugar syrup until you attain a medium- or dark-amber hue.
Pale Gold
TEMP: 310°-315°
Almost there! Keep an eye on that pan.
Light Amber
TEMP: 330°-335°
You’re within seconds. Keep swirling.
Medium Amber
TEMP: 345°-348°
Stop here for a mellow flavor.
Dark Amber
TEMP: 350°-355°
Stop! This base creates the deepest flavor.
SAVE ROOM
Fry Up Sweet Comfort
Called “apple jacks” in some parts of the South, these handheld gems boast fabulous flavor
Fried Apple Pies
MAKES 1 1/2 DOZEN
HANDS-ON 30 MIN.
TOTAL 4 HOURS, 18 MIN.
There’s enough filling to make a second batch of these delicious pies, or you can freeze it for later. Serve warm or at room temperature.
DOUGH
2 1/2 |
cups self-rising flour |
2 |
Tbsp. granulated sugar |
1/2 |
cup shortening |
3/4 |
cup buttermilk |
APPLE FILLING
1 |
(5-oz.) package dried apples |
2 |
Tbsp. granulated sugar |
2 |
Tbsp. light brown sugar |
1 1/2 |
tsp. fresh lemon juice |
1/4 |
tsp. ground cinnamon |
1/8 |
tsp. table salt |
CINNAMON SUGAR
1/4 |
cup granulated sugar |
1 |
Tbsp. ground cinnamon |
REMAINING INGREDIENT
|
Vegetable oil |
1. Prepare Dough: Stir together flour and sugar. Cut shortening into flour mixture with a pastry blender or fork until crumbly. Add buttermilk, stirring just until dry ingredients are moistened. Shape dough into a disk; wrap in plastic wrap. Chill 12 to 24 hours.
2. Meanwhile, prepare Filling: Bring apples and water to cover (about 3 1/2 cups) to a boil in a large saucepan over medium-high heat. Reduce heat to low, and simmer, stirring occasionally, 1 hour. Remove from heat; cover and let stand 1 hour.
3. Drain apples; place in a large bowl. Coarsely mash apples with 2 Tbsp. granulated sugar and next 4 ingredients. (A pastry blender does a great job.) Cover and chill 12 to 24 hours.
4. Prepare Cinnamon Sugar: Stir together 1/4 cup granulated sugar and 1 Tbsp. cinnamon.
5. Pour oil to depth of 2 inches into a Dutch oven; heat over medium-high heat to 350°. Turn dough out onto a lightly floured surface. Divide into 18 portions; shape into balls. Flatten into 3-inch circles; roll into 5-inch circles. Working with 1 circle at a time, spoon 1 Tbsp. filling into center of each circle; brush edge with water. Fold dough over filling. Press edges with a fork to seal.
6. Fry, in batches, in hot oil 3 to 4 minutes or until golden. Transfer to a paper towel-lined baking sheet. Sprinkle both sides of hot pies with cinnamon sugar.
HOSPITALITY
Tackle Your Tailgate
You’ll be the fan favorite with this make-ahead, easy-to-transport game-day menu. Saturdays in the South are as much about food as they are about football. This year, step up your game with a make-ahead menu that will shave time off the clock and, if you’re hitting the road, will go from kitchen to cooler with ease. And it doesn’t stop there. We developed to-the-drop formulas for 15 varsity frosting colors to decorate a sheet cake that’s sure to score points.
DRINKS
Apple, Lemon, and Gin Shandy
Puree 3 large Granny Smith apples, peeled and chopped; 1/2 cup fresh lemon juice; and 3 Tbsp. fresh shredded ginger in a blender. Pour mixture through a fine wire-mesh strainer into a large pitcher, pressing to release juices; discard solids. Stir in 1/2 cup Simple Syrup and 2 cups gin. Chill 2 hours. Stir in 1 (12-oz.) bottle chilled Pilsner beer or club soda. Serve over ice. Garnish with apple and lemon slices. MAKES 8 servings
SIMPLE SYRUP
Bring 1 cup sugar and 1/2 cup water to a boil in a small saucepan over medium-high heat. Reduce heat to low, and cook, stirring often, 3 to 5 minutes or until sugar is dissolved. Let stand 30 minutes or until cool. Refrigerate up to 1 week. MAKES 1 1/4 cups
Homemade Cherry Soda
Bring 2 (12-oz.) packages frozen dark, sweet pitted cherries; 1 1/2 cups Demerara sugar; and 1 cup water to a boil in a large saucepan over medium-high heat. Reduce heat to low; simmer, stirring occasionally, 15 to 20 minutes or until cherries are tender. Let stand 30 minutes. Press mixture through a fine wire-mesh strainer into a pitcher, using back of a spoon to squeeze out juices; discard pulp. Stir in 1/2 cup fresh lime juice and 1/4 cup liquid from jarred maraschino cherries. Chill 2 to 24 hours. Stir together 3 Tbsp. cherry mixture and 1 cup club soda for each serving. Serve over ice in 16-oz. glasses. MAKES 16 servings
DIPS
Hot Brown Fondue
MAKES ABOUT 5 CUPS
HANDS-ON 15 MIN.
TOTAL 15 MIN.
2 |
Tbsp. butter |
2 |
Tbsp. all-purpose flour |
2 |
cups milk |
3/4 |
tsp. paprika |
1/4 |
tsp. table salt |
2 |
cups chopped white American cheese (8 oz.) |
2 |
cups (8 oz.) shredded Swiss cheese |
1 |
(4-oz.) jar diced pimiento, drained |
1 |
lb. deli-roasted turkey, minced |
6 |
bacon slices, cooked and crumbled |
3 |
green onions, coarsely chopped |
|
Toast points |
1. Melt butter in a medium saucepan over medium heat; whisk in flour until smooth. Cook, whisking constantly, 1 minute. Gradually whisk in milk; bring to a boil, whisking constantly.
2. Reduce heat to low; whisk in paprika and salt. Gradually add cheeses, whisking until smooth after each addition. Remove from heat; whisk in pimiento and next 3 ingredients. Transfer to a fondue pot or slow cooker on WARM. Serve with toast points.
Note: To make ahead, refrigerate fondue in an airtight container up to 3 days. Reheat in a saucepan, slow cooker, or fondue pot.
Broccoli Salad Dip
MAKES 2 1/2 CUPS
HANDS-ON 20 MIN.
TOTAL 20 MIN.
Spin the old-school salad into a dip, and pair with everything from crudités to pretzel rods.
1/2 |
lb. fresh broccoli |
6 |
oz. cream cheese, softened |
2/3 |
cup low-fat Greek yogurt |
1/4 |
cup apple cider vinegar |
2 |
tsp. sugar |
1/4 |
tsp. kosher salt |
4 |
thick bacon slices, cooked and chopped |
1/2 |
cup coarsely chopped cashews |
1/2 |
cup (2 oz.) shredded sharp Cheddar cheese |
1/3 |
cup minced red onion |
1. Remove and discard large leaves and tough ends of stalks from broccoli. Peel and coarsely chop stems; coarsely chop florets.
2. Process cream cheese and next 4 ingredients in a food processor until smooth. Add broccoli; pulse 12 to 15 times or until finely chopped. Fold bacon and remaining ingredients into cream cheese mixture. Serve immediately, or chill up to 3 days.
SLIDERS
Slow-Cooker Beef Sliders with Pickled Peppers
MAKES 16 SERVINGS
HANDS-ON 30 MIN.
TOTAL 7 HOURS, INCLUDING PEPPERS
Rev up your slow cooker the night before, and on game day, tote it to the game, plug it in, and let your crowd build their own sandwiches.
1 |
(3 1/4- to 3 3/4-lb.) boneless chuck roast, trimmed |
2 |
tsp. kosher salt |
1 1/2 |
tsp. freshly ground black pepper |
1 |
Tbsp. vegetable oil |
1 |
medium-size sweet onion, coarsely chopped |
2 |
carrots, coarsely chopped |
4 |
celery ribs, coarsely chopped |
2 |
garlic cloves |
2 |
cups beef broth |
1/2 |
cup dry red wine |
4 |
fresh thyme sprigs |
2 |
Tbsp. prepared horseradish |
1/4 |
cup loosely packed fresh flat-leaf parsley leaves, chopped |
1/4 |
cup chopped fresh chives |
16 |
hearty dinner rolls, split |
|
1. Rub roast with salt and pepper. Cook in hot oil in a Dutch oven or large cast-iron skillet over medium-high heat 2 to 3 minutes on all sides until browned. Place roast, onion, and next 6 ingredients in a 6-qt. slow cooker.
2. Cover and cook on HIGH 6 to 8 hours or until meat is tender. Remove roast and vegetables; discard vegetables. Shred meat. Pour liquid from slow cooker through a fine wire-mesh strainer into a 4-cup measuring cup, and let stand about 15 minutes. Remove fat from cooking liquid, and discard.
3. Stir together shredded meat, horseradish, next 2 ingredients, and 1 cup reserved cooking liquid; discard remaining liquid. Add salt and pepper to taste. Serve on rolls with Pickled Peppers.
Note: Keep beef mixture warm in slow cooker on WARM up to 2 hours. We tested with Pepperidge Farm Stone Baked French Artisan Rolls.
PICKLED PEPPERS Stir together 2 cups sliced red and yellow sweet mini bell peppers, 1 cup sliced pepperoncini salad peppers, 1 tsp. pepperoncini juice from jar, 1/4 cup loosely packed fresh flat-leaf parsley leaves, 1/4 cup thinly sliced fresh chives, and 1 tsp. extra virgin olive oil in a medium bowl. Add salt and pepper to taste. MAKES about 3 cups. HANDS-ON 10 min., TOTAL 10 min.
Buffalo Chicken Meatball Sliders
MAKES 32 SERVINGS
HANDS-ON 30 MIN.
TOTAL 1 HOUR, 45 MIN.
1 |
Tbsp. kosher salt |
2 |
tsp. fennel seeds |
1 |
tsp. black peppercorns |
2 |
lb. ground chicken |
1/2 |
cup firmly packed fresh flat-leaf parsley leaves, chopped |
1/2 |
cup finely grated Parmesan cheese |
1/2 |
small sweet onion, grated |
2 |
large eggs, lightly beaten |
2 |
garlic cloves, minced |
1 |
Tbsp. extra virgin olive oil |
1 |
(5-oz.) bottle Buffalo-style hot sauce |
32 |
small rolls or buns, split |
|
|
|
Garnishes: thinly sliced celery, fresh flat-leaf parsley leaves |
1. Place first 3 ingredients in a mortar bowl or spice grinder; grind to a fine powder, using a pestle or spice grinder. Place chicken, next 6 ingredients, and crushed spices in a large bowl. Combine mixture with hands until blended and smooth (2 minutes). Cover and chill 1 hour.
2. Preheat oven to 400°. Drop mixture by rounded spoonfuls 1 1/2 inches apart onto a lightly greased aluminum foil-lined jelly-roll pan, using a medium-size cookie scoop (about 1 1/2 inches).
3. Bake at 400° for 10 to 12 minutes or until done. Toss meatballs with hot sauce. Serve on split rolls with Blue Cheese Sauce.
BLUE CHEESE SAUCE Process 1 cup crumbled blue cheese; 1/2 cup heavy cream; 1/4 cup sour cream; 1/2 shallot, minced; 1/2 tsp. firmly packed lemon zest; and 2 Tbsp. fresh lemon juice in a food processor or blender until smooth and creamy. Season with salt and pepper to taste.
DESSERTS
White Sheet Cake
MAKES 12 TO 15 SERVINGS
HANDS-ON 20 MIN.
TOTAL 2 HOURS, 15 MIN.
1 1/4 |
cups butter, softened |
2 1/4 |
cups sugar |
7 |
large egg whites, at room temperature |
3 1/2 |
cups cake flour |
4 |
tsp. baking powder |
1 |
Tbsp. vanilla extract |
|
1. Preheat oven to 325°. Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until fluffy. Gradually add egg whites, one-third at a time, beating well after each addition.
2. Sift together cake flour and baking powder; gradually add to butter mixture alternately with 1 cup water, beginning and ending with flour mixture. Stir in vanilla. Pour batter into a greased and floured 13- x 9-inch pan.
3. Bake at 325° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean. Cool completely in pan on a wire rack (about 1 hour). Remove from pan to a serving platter. Spread top and sides of cake with frosting.
VANILLA BUTTERCREAM FROSTING
MAKES ABOUT 5 CUPS
HANDS-ON 10 MIN.
TOTAL 10 MIN.
Customize the icing with your team colors. Find the recipes at right.
1 |
cup butter, softened |
1/2 |
cup milk |
1 |
Tbsp. vanilla extract |
2 |
(16-oz.) packages powdered sugar |
Beat butter at medium speed with an electric mixer until creamy. Stir together milk and vanilla. Gradually add powdered sugar to butter mixture alternately with milk mixture, beating at low speed just until blended after each addition and scraping down sides of bowl as needed.
TOUCHDOWN! TEAM ICING COLOR FORMULAS
Recipes are for 1 cup Vanilla Buttercream Frosting. One drop is the size of a 4 mm round nail head. Gel paste will thicken after bottles are opened. If your gel paste comes out in drops larger than the 4 mm round nail head, count 1 large drop as 3 drops. We tested with AmeriColor Soft Gel Paste colors (from $1.35/color for a 3/4-oz. bottle). Because our formulas were tested with AmeriColor, we suggest using their products for results equal to our own. For a list of retailers, visit americolorcorp.com.
Georgia: 3/4 tsp. plus 8 drops Red Red; 8 drops Burgundy; 8 drops Maroon
Alabama: 1/4 tsp. Super Red; 8 drops Maroon; 4 drops Regal Purple
Texas A&M: 1/4 tsp. Maroon
Florida State: 1/4 tsp. Maroon; 8 drops Warm Brown; 8 drops Regal Purple
Vanderbilt: 1/8 tsp. plus 4 drops Warm Brown; 8 drops Avocado; 8 drops Lemon Yellow; Wilton Gold Sparkle Gel on top
Louisiana: 1/4 tsp. plus 8 drops Egg Yellow
Tennessee: 1/4 tsp. plus 4 drops Orange
Virginia Tech: 1/8 tsp. plus 2 drops Orange; 5 drops Red Red
Oklahoma State: 1/4 tsp. plus 1/8 tsp. plus 4 drops Terra-cotta; 1/8 tsp. plus 4 drops Lemon Yellow; 8 drops Warm Brown
Texas: 1/8 tsp. Orange; 2 drops Maroon; 1 drop Lemon Yellow
Appalachian State: 10 drops Electric Yellow; 5 drops Gold; 2 drops Bright White
Marshall: 1/8 tsp. Leaf Green; 5 drops Forest Green; 1 drop Super Black
West Virginia: 1/4 tsp. plus 1/8 tsp. plus 4 drops Navy Blue; 5 drops Super Black
Mississippi: 1/2 tsp. Navy Blue; 1/8 tsp. plus 4 drops Super Black; 8 drops Regal Purple
Clemson: 1/8 tsp. plus 8 drops Regal Purple; 2 drops Super Black
Whiskey Whoopie Pies
MAKES 12 TO 14 SANDWICH COOKIES
HANDS-ON 45 MIN.
TOTAL 1 HOUR, 40 MIN.
Freeze the assembled whoopie pies in zip-top plastic bags up to 3 weeks before your tailgate. Defrost in the fridge overnight.
COOKIES
1 |
cup granulated sugar |
1/2 |
cup butter, softened |
1/4 |
tsp. table salt |
1 |
large egg |
1 |
large egg yolk |
1 3/4 |
cups all-purpose flour |
1/2 |
cup unsweetened cocoa |
1 |
tsp. baking soda |
1 1/2 |
cups buttermilk |
|
Parchment paper |
FILLING
1 |
(8-oz.) package cream cheese, softened |
1/4 |
cup butter, softened |
2 |
Tbsp. whiskey |
3 1/2 |
cups powdered sugar |
3/4 |
cup toasted chopped pecans |
1. Prepare Cookies: Preheat oven to 350°. Beat first 3 ingredients at medium speed with a heavy-duty electric stand mixer until light and fluffy. Add egg and egg yolk; beat just until blended.
2. Sift together flour and next 2 ingredients; add to butter mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition. Drop batter by level spoonfuls onto parchment paper-lined baking sheets, using a medium-size cookie scoop (about 1 1/2 inches).
3. Bake at 350° for 10 minutes. Cool on baking sheets 5 minutes; cool on wire racks completely.
4. Prepare Filling: Beat cream cheese and next 2 ingredients at medium speed until smooth. Add powdered sugar, 1/2 cup at a time, beating at low speed just until blended after each addition.
5. Assemble: Turn half of cooled cookies over, flat sides up. Dollop each with about 2 Tbsp. filling, and sprinkle with pecans. Top with remaining cookies; press gently to spread filling to edges. Serve immediately. Or place pies on a parchment paper-lined baking sheet, cover with plastic wrap, and freeze 8 to 24 hours or until firm. Store in freezer up to 3 weeks. Let stand 1 hour before serving.
LIGHTEN UP MAMA’S…
Seven-Layer Dip
Mama’s Way: Tex-Mex party stalwart Our Way: Southern-meet-Mediterranean conversation starter
New Seven-Layer Dip
MAKES 16 SERVINGS
HANDS-ON 20 MIN.
TOTAL 1 HOUR, 20 MIN.
Sub any of your favorite legumes, pickles, veggies, or hummus to make this versatile party dish.
LAYER 1
Process 2 (15.8-oz.) cans great Northern beans, drained and rinsed; 2 garlic cloves; 1/4 cup firmly packed fresh basil leaves; 3 Tbsp. olive oil; 1 Tbsp. fresh lemon juice; and 1/2 tsp. kosher salt in a food processor until smooth, stopping to scrape bowl as needed. Cover and chill until ready to assemble.
LAYERS 2, 3 & 4
Rinse 1/3 cup minced red onion in cold water, and pat dry. Cut 1 pt. grape tomatoes into halves. Stir together 1/4 cup sliced pickled okra and 1/4 cup pitted Castelvetrano olives, sliced.
LAYER 5
Stir together 1/2 cup reduced-fat sour cream, 1/3 cup chopped fresh flat-leaf parsley, 3 Tbsp. chopped fresh mint, 1 tsp. lemon zest, 1 Tbsp. lemon juice, and 3/4 tsp. ground cumin in a medium bowl. Cover and chill until ready to assemble.
LAYER 6
Stir together 1 (15-oz.) can black-eyed peas, drained and rinsed; 1 medium-size red bell pepper, chopped; 1 jalapeño pepper, seeded and minced; 1 Tbsp. hot sauce; and 1/4 tsp. freshly ground black pepper. Cover and chill until ready to assemble.
LAYER 7
1/2 cup crumbled feta cheese
ASSEMBLY
Layer bean mixture; minced onion, tomatoes, pickled okra mixture; sour cream mixture, black-eyed pea mixture, and feta cheese in an 11- x 7-inch baking dish. Cover and chill 1 to 2 hours before serving. Serve with pita or multigrain chips and crudités.
PER SERVING: CALORIES 100; FAT 5g (Sat 2g); PROTEIN 4g; CARB 11g; CHOL 8mg; SODIUM 243mg; CALC 68mg
OLD SCHOOL
Creamy layers of sour cream, guac, refried beans, cheese, and often, a flavor base bolstered by taco seasoning
NEW SCHOOL
Creamy hummus and fresh herbs. Pickled okra and marinated black-eyed peas add piquant punch.
REPORT CARD
Half the calories and nearly half the fat and sodium
Take Your Pick
Sweet or Savory: 7 ways to celebrate the apple, autumn’s most versatile fruit
THE SWEET
Caramel Apple Blondie Pie
MAKES 8 TO 10 SERVINGS
HANDS-ON 40 MIN.
TOTAL 4 HOURS, 30 MIN.
Buttery rich layers of tender cake and caramelized apples add up to one sweet combo. The secret to the crisp, flaky crust? Baking in a cast-iron skillet on a lower oven rack.
6 |
large Granny Smith apples (about 3 lb.) |
2 |
Tbsp. all-purpose flour |
2 |
cups firmly packed light brown sugar, divided |
1 |
cup butter, divided |
1 1/2 |
cups all-purpose flour |
1 1/2 |
tsp. baking powder |
1/2 |
tsp. table salt |
3 |
large eggs, lightly beaten |
3 |
Tbsp. bourbon |
3/4 |
cup coarsely chopped toasted pecans |
1/2 |
(14.1-oz.) package refrigerated piecrusts |
|
1. Peel apples, and cut into 1/4-inch-thick wedges. Toss with 2 Tbsp. flour and 1/2 cup brown sugar in a large bowl. Melt 1/4 cup butter in a large skillet over medium-high heat; add apple mixture, and sauté 15 minutes or until apples are tender and liquid is thickened. Remove from heat; cool completely (about 30 minutes).
2. Meanwhile, preheat oven to 350°. Melt remaining 3/4 cup butter. Stir together 1 1/2 cups flour and next 2 ingredients in a large bowl. Add eggs, bourbon, 3/4 cup melted butter, and remaining 1 1/2 cups brown sugar, stirring until blended. Stir in pecans.
3. Fit piecrust into a 10-inch cast-iron skillet, gently pressing piecrust all the way up the sides of skillet. Spoon two-thirds of apple mixture over bottom of piecrust, spreading and gently pressing apple slices into an even layer using the back of a spoon. Spoon batter over apple mixture; top with remaining apple mixture.
4. Place pie on lower oven rack, and bake at 350° for 1 hour and 10 minutes to 1 hour and 20 minutes or until a wooden pick inserted in center comes out with a few moist crumbs. Remove from oven; cool pie completely on a wire rack.
5. Drizzle cooled pie with 1/3 cup Apple Cider Caramel Sauce. Serve with remaining sauce.
APPLE CIDER CARAMEL SAUCE
MAKES ABOUT 1 1/4 CUPS
HANDS-ON 25 MIN.
TOTAL 1 HOUR, 10 MIN.
For straight-up apple flavor, start with fresh-pressed cider from a farm stand.
1 |
cup apple cider |
1 |
cup firmly packed light brown sugar |
1/2 |
cup butter |
1/4 |
cup whipping cream |
Cook cider in a 3-qt. saucepan over medium heat, stirring often, 10 minutes or until reduced to 1/4 cup. Stir in remaining ingredients. Bring to a boil over medium-high heat, stirring constantly; boil, stirring constantly, 2 minutes. Remove from heat, and cool completely. Refrigerate up to 1 week. To reheat, microwave at HIGH 10 to 15 seconds or just until warm; stir until smooth.
Apple-Pecan Carrot Cake
MAKES 10 SERVINGS
HANDS-ON 30 MIN.
TOTAL 3 HOURS, 30 MIN., INCLUDING SAUCE AND FROSTING
Top a showstopping crown of Mascarpone Frosting with swirls of Apple Cider Caramel Sauce and a scattering of salty-sweet Spiced Pecans (minus the ground red pepper). Caramel sauce, rather than frosting, sandwiches together the moist cake layers.
2 1/3 |
cups finely chopped lightly toasted pecans, divided |
2 |
cups all-purpose flour |
2 |
tsp. baking soda |
2 |
tsp. apple pie spice |
1/2 |
tsp. table salt |
3 |
large eggs, lightly beaten |
2 |
cups sugar |
3/4 |
cup vegetable oil |
3/4 |
cup buttermilk |
2 |
tsp. vanilla extract |
2 |
cups peeled and grated Granny Smith apples |
1 1/2 |
cups grated carrots |
2/3 |
cup plus 2 Tbsp. Apple Cider Caramel Sauce (see recipe above) |
|
1. Preheat oven to 350°. Sprinkle 1 1/3 cups toasted pecans into 2 well-buttered shiny 9-inch round cake pans; shake to coat bottom and sides of pans.
2. Stir together flour and next 3 ingredients.
3. Stir together eggs and next 4 ingredients in a large bowl until blended. Add flour mixture, stirring just until blended. Fold in apples, carrots, and remaining 1 cup pecans. Pour batter into prepared pans.
4. Bake at 350° for 30 to 35 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on wire racks 10 minutes. Remove from pans to wire racks, and cool completely (about 1 hour).
5. Place 1 cake layer, pecan side down, on a serving plate. Spread top of cake layer with 2/3 cup Apple Cider Caramel Sauce; top with remaining cake layer, pecan side down. Spread Mascarpone Frosting over top of cake. Drizzle 2 Tbsp. Apple Cider Caramel Sauce over frosting, and swirl sauce into frosting. Serve immediately.
MASCARPONE FROSTING
MAKES ABOUT 3 CUPS
HANDS-ON 10 MIN.
TOTAL 10 MIN.
1 |
(8-oz.) container mascarpone cheese |
1/4 |
cup powdered sugar |
2 |
tsp. vanilla extract |
1 |
cup whipping cream |
Whisk together first 3 ingredients in a large bowl just until blended. Beat whipping cream at medium speed with an electric mixer until stiff peaks form. Gently fold into mascarpone mixture.
TASTING NOTES
FIVE ORCHARD-FRESH FAVORITES
SEPTEMBER BRINGS A BOUNTY OF CRISP FALL APPLES, EACH WITH UNIQUE CHARACTERISTICS — FROM TART ‘GRANNY SMITHS’ (A NATURAL FOR SAVORY DISHES) TO CANDY-SWEET ‘FUJIS’ (A ‘RED DELICIOUS’-VIRGINIA ‘RALL’S JANET’ HYBRID).MANY LESSER KNOWN VARIETIES ARRIVE IN PEAK SEASON AND APPEAR ONLY BRIEFLY, SO ENJOY THEM NOW.
1. Versatile, sweet-tart cross between a ‘Jonathan’ and ‘Golden Delicious,’ best enjoyed soon after harvest.
2. Crisp, aromatic and sweet; a favorite for eating out of hand. Try it julienned in our Waldorf Cobb Salad.
3. Mellow and sweet with a medium-firm texture; a versatile old-fashioned favorite that’s perfect for baking.
4. Crisp and honey-sweet with a juicy bite; perfect for snacking or baking. Can sub for ‘Braeburns’ in our Caramel Apple Fantans.
5. Juicy and aromatic with a hint of spice and soft, creamy texture that breaks down easily when cooked. Excellent for applesauce.
illustrations by JOHN BURGOYNE
Caramel Apple Fantans
MAKES 1 DOZEN
HANDS-ON 50 MIN.
TOTAL 2 HOURS, 45 MIN.
Use any firm cooking apple, such as ‘Jonagold’ or ‘Honeycrisp,’ or a combo for extra flavor and texture.
DOUGH
1 |
(1/4-oz.) envelope active dry yeast |
1 |
cup warm water (105° to 115°) |
1 |
tsp. granulated sugar |
1 |
large egg |
1/4 |
cup granulated sugar |
1/4 |
cup butter, melted |
1 |
tsp. salt |
1 1/2 |
to 2 cups bread flour |
1 1/2 |
cups whole wheat flour |
FILLING
9 |
Tbsp. butter, softened and divided |
3 |
cups peeled and diced Braeburn apples (about 3 large) |
1/2 |
cup golden raisins |
1/4 |
cup firmly packed light brown sugar |
3/4 |
cup granulated sugar |
1 |
Tbsp. ground cinnamon |
3/4 |
cup chopped toasted pecans |
GLAZE
1/3 |
cup butter |
1/3 |
cup firmly packed light brown sugar |
1. Prepare Dough: Combine first 3 ingredients in bowl of a heavy-duty electric stand mixer; let stand 5 minutes. Stir in egg, next 3 ingredients, and 1 1/2 cups bread flour. Beat at medium speed, using paddle attachment, 1 minute or until smooth. Gradually beat in whole wheat flour and enough remaining bread flour to make a soft dough.
2. Turn dough out onto a well-floured surface, and knead until smooth and elastic (6 to 8 minutes), sprinkling surface with bread flour as needed. Place dough in a lightly greased large bowl, turning to grease top. Cover with plastic wrap, and let rise in a warm place (85º), free from drafts, 45 to 55 minutes or until doubled in bulk.
3. Meanwhile, prepare Filling: Melt 1 Tbsp. butter in a large skillet over medium-high heat. Add apples and next 2 ingredients, and sauté 4 to 5 minutes or until apples are crisp-tender. Cool completely (about 30 minutes).
4. Punch dough down; turn out onto a lightly floured surface. Roll into a 20- x 12-inch rectangle. Spread remaining 8 Tbsp. softened butter over dough. Stir together 3/4 cup granulated sugar and cinnamon; sprinkle over butter, and top with pecans and apple mixture.
5. Cut dough into 5 (12- x 4-inch) strips; stack dough strips. (See above.) Replace any apples and pecans that fall out. Cut stack into 6 (4- x 2-inch) rectangles; cut each rectangle in half crosswise to form 12 (2-inch) squares. Place stacked squares, cut sides up, into cups of a lightly greased 12-cup muffin pan. Cover loosely with plastic wrap; let rise in a warm place (85º), free from drafts, 45 minutes to 1 hour or until rolls rise about 3/4 inch above rim of pan.
6. Preheat oven to 375º. Bake 18 to 20 minutes or until deep golden brown. Cool in pan on a wire rack 5 minutes. Remove from pan to a wire rack.
7. Prepare Glaze: Bring 1/3 cup butter and 1/3 cup brown sugar to a boil in a 1-qt. heavy saucepan over medium heat, stirring constantly; boil 1 minute, stirring constantly. Remove from heat; drizzle over top of warm rolls.
FANTASTIC FANTANS
MASTER THE ART OF SHAPING DELECTABLE PULL-APART FANTANS IN FOUR SIMPLE STEPS
1
Roll out and top the dough (through Step 4 of recipe). Use the steady pressure of a pizza wheel or chef’s knife to cut dough into 5 (12- x 4-inch) strips.
2
Stack strips of dough on top of one another. Don’t fret about perfection, but do tuck back in any apple or pecan pieces that tumble from between the layers.
3
Using a knife, cut stacked strips crosswise into 6 rectangles; cut rectangles in half to make 12 (2-inch) squares.
4
Turn stacked squares, cut sides up, and place in lightly greased muffin cups for a final rise before baking.
THE SAVORY
Grill-Roasted Chicken
MAKES 6 SERVINGS
HANDS-ON 45 MIN.
TOTAL 7 HOURS, 30 MIN.
An aromatic rack of early fall apples and vegetables catches all the chicken’s flavorful juices.
4 |
cups apple juice |
1/2 |
cup bourbon |
1/4 |
cup firmly packed light brown sugar |
1/4 |
cup kosher salt |
1 |
Tbsp. cracked pepper |
2 |
cups ice cubes |
1 |
(5-lb.) whole chicken |
|
Kitchen string |
2 |
Tbsp. light brown sugar |
3 |
Tbsp. olive oil |
3 |
Tbsp. balsamic vinegar |
5 |
medium-size assorted apples, quartered |
1 1/2 |
lb. shallots, peeled and halved |
1 |
lb. small sweet potatoes, quartered |
2 |
Tbsp. chopped fresh flat-leaf parsley |
1. Bring apple juice to a boil in a heavy 3-qt. saucepan. Remove from heat, and stir in bourbon and next 3 ingredients, stirring until sugar and salt are dissolved. Cool completely (about 20 minutes); stir in ice.
2. Remove neck and giblets from chicken; reserve for another use. Place chicken and apple juice mixture in a 2-gal. zip-top plastic freezer bag; seal. Place bag in a shallow baking dish, and chill 4 hours, turning bag occasionally.
3. Remove chicken from brine, discarding brine; pat chicken dry with paper towels. Tie chicken legs together with kitchen string, and tuck chicken wingtips under.
4. Whisk together 2 Tbsp. brown sugar and next 2 ingredients in a large bowl. Add apples and next 2 ingredients, tossing to coat. Place mixture in a single layer in a lightly greased shallow roasting pan. Sprinkle with desired amount of kosher salt and freshly ground black pepper. Place chicken, breast side up, on top of apple mixture in pan.
5. Light one side of grill, heating to 350° to 400° (medium-high) heat; leave other side unlit. Place pan over unlit side, and grill, covered with grill lid, 45 minutes. Stir apple mixture. Grill, covered with grill lid, 1 hour and 15 minutes to 1 hour and 20 minutes or until a meat thermometer inserted into chicken thigh registers 165° and vegetables are tender. (Shield after 45 minutes to prevent excessive browning.) Remove from grill, cover chicken and vegetables with foil, and let stand 20 minutes. Transfer chicken to a serving platter. Toss apples and vegetables with pan juices to coat; sprinkle with parsley.
Waldorf Cobb Salad
MAKES 8 SERVINGS
HANDS-ON 30 MIN.
TOTAL 2 HOURS, 5 MIN., INCLUDING PECANS AND VINAIGRETTE
This makes a company-perfect sidekick for anything roasted or grilled. The concen-trated flavor of an apple cider reduction, plus a shot of sorghum syrup, add rich complexity, not just sweetness, to the vinaigrette.
2 |
large Gala apples |
3 |
Tbsp. fresh lime juice |
2 |
medium avocados |
3 |
cups shredded romaine lettuce |
3 |
cups shredded iceberg lettuce |
1 |
cup loosely packed watercress leaves |
1 |
pt. grape tomatoes, halved |
1 |
cup (4 oz.) shredded white Cheddar cheese |
4 |
oz. Gorgonzola cheese, crumbled |
6 |
thick bacon slices, cooked and crumbled |
|
|
|
1. Cut apples into 1/8-inch matchsticks; toss with 2 Tbsp. lime juice. Peel and quarter avocados; toss with remaining 1 Tbsp. lime juice.
2. Toss together romaine lettuce and next 2 ingredients; arrange on a large serving platter. Arrange tomatoes, next 4 ingredients, apples, and avocado over salad greens. Serve with Cider-Sorghum Vinaigrette.
SPICED PECANS
MAKES 1 1/2 CUPS
HANDS-ON 5 MIN.
TOTAL 55 MIN.
Preheat oven to 350°. Pour 1 1/2 cups apple juice over 1 1/2 cups pecan halves in a small bowl. Let stand 15 minutes; drain. Stir together 3 Tbsp. sugar, 1 tsp. apple pie spice, 1/8 tsp. table salt, and, if desired, 1/8 tsp. ground red pepper in a medium bowl; add pecans, tossing to coat. Spread in a single layer in a lightly greased, aluminum foil-lined 15- x 10-inch pan. Bake 15 minutes or until lightly toasted, stirring once. Cool in pan on a wire rack 20 minutes; separate pecans with a fork.
CIDER-SORGHUM VINAIGRETTE
MAKES 2 1/4 CUPS
HANDS-ON 20 MIN.
TOTAL 40 MIN.
1 |
cup apple cider |
1 |
(3-inch) cinnamon stick |
1/2 |
cup apple cider vinegar |
1/3 |
cup sorghum syrup |
1 |
shallot, minced |
2 |
Tbsp. bourbon |
1 |
Tbsp. Dijon mustard |
1 |
tsp. table salt |
1 |
tsp. freshly ground black pepper |
1 |
cup canola oil |
1. Cook first 2 ingredients in a 3-qt. saucepan over medium heat, stirring occasionally, 10 minutes or until cider is reduced to1/4 cup. Remove from heat, and cool completely (about 20 minutes).
2. Transfer cider mixture to a bowl, discarding cinnamon stick. Whisk in vinegar and next 6 ingredients. Add oil in a slow, steady stream, whisking constantly until smooth.
Caramelized Onion-and-Apple Tassies
MAKES 2 DOZEN
HANDS-ON 45 MIN.
TOTAL 2 HOURS, 30 MIN.
Be sure to press the cream cheese pastry dough all the way up the sides of the mini muffin cups so the tart shells will be deep enough to hold a generous amount of filling.
1/2 |
cup butter, softened |
1/2 |
(8-oz.) package cream cheese, softened |
1 |
cup (4 oz.) shredded Asiago cheese, divided |
1 1/4 |
cups all-purpose flour |
2 |
Tbsp. butter |
1 3/4 |
cups diced sweet onion |
1 3/4 |
cups peeled and diced Granny Smith apples (about 2 large) |
1 |
Tbsp. light brown sugar |
1 |
Tbsp. balsamic vinegar |
1/2 |
tsp. freshly ground black pepper |
1/8 |
tsp. table salt |
4 |
bacon slices, cooked and finely chopped |
2 |
tsp. fresh thyme leaves |
1. Beat first 2 ingredients and 1/2 cup Asiago cheese at medium speed with an electric mixer until creamy. Gradually add flour, beating at low speed until blended. Shape mixture into 24 balls; place on a baking sheet. Cover and chill 1 hour.
2. Meanwhile, melt 2 Tbsp. butter in a medium skillet over medium heat; add onion, and sauté 5 minutes. Add apple and next 4 ingredients, and cook, stirring occasionally, 10 minutes or until golden brown. Remove from heat, and cool completely.
3. Preheat oven to 350°. Place dough balls into cups of a lightly greased 24-cup miniature muffin pan; press dough into muffin cups, forming a shell. Sprinkle bacon into shells; top with apple mixture, mounding mixture slightly. Sprinkle with remaining 1/2 cup Asiago cheese.
4. Bake at 350° for 20 to 25 minutes or until golden brown. Remove from pan to a wire rack, and sprinkle with thyme.
Cider-Poached Shrimp with Jezebel Apple Salsa
MAKES 6 SERVINGS
HANDS-ON 15 MIN.
TOTAL 1 HOUR, 45 MIN., INCLUDING SALSA
Ready to move beyond the classic shrimp cocktail? We thought so! Hard cider (fermented apple juice) infuses the shrimp with a faint hint of sweetness and subtle fruitiness. Cook shrimp up to 1 day ahead, then stir together a quick and colorful salsa just before serving.
2 |
lb. peeled, large raw shrimp with tails |
3 1/2 |
cups hard cider |
2 |
tsp. table salt |
6 |
cups ice cubes |
|
Devein shrimp. Bring cider and salt to a boil in a Dutch oven over medium-high heat. Add shrimp; remove from heat. Cover and let stand 5 minutes or until shrimp turn pink. Stir in ice; let stand 5 minutes. Remove shrimp; chill 1 to 24 hours. Serve with salsa.
JEZEBEL APPLE SALSA
MAKES 3 CUPS
HANDS-ON 15 MIN.
TOTAL 15 MIN.
1/4 |
cup apple jelly |
1 3/4 |
tsp. prepared horseradish |
1 1/2 |
tsp. lime zest |
4 1/2 |
tsp. fresh lime juice |
1/4 |
tsp. dry mustard |
1/8 |
tsp. dried crushed red pepper |
2 |
cups diced Granny Smith apples |
3/4 |
cup diced fresh mango |
1/2 |
cup diced red bell pepper |
1/3 |
cup diced red onion |
1/3 |
cup chopped fresh cilantro |
Whisk together first 6 ingredients in a medium bowl. Stir in apples and next 4 ingredients.
COMMUNITY COOKBOOK
Bite-Size Treats
A taste of who and what online got the most raves in the Southern Living Test Kitchen.
From the Kitchen of
ROBIN WILSON
SIMPLYSOUTHERNBAKING.COM
ALTAMONTE SPRINGS, FL
“You can also use yellow and pink food coloring gel to make peach. Practice on a piece of wax paper, adding a little at a time to achieve your perfect shade. I serve these to family and friends, and there’s never a square left.”
ORANGE DREAMSICLE CRISPY TREATS
Melt 1/4 cup butter in a large Dutch oven over medium-low heat. Add 1 (10-oz.) package miniature marshmallows, stirring until melted. Remove from heat. Stir in 1 1/2 tsp. vanilla extract. Add 1/2 cup orange cake mix (such as Duncan Hines Orange Supreme), blending well. Stir in 6 cups crisp rice cereal and 1 (12-oz.) package white chocolate morsels until well coated. Spread mixture into a lightly greased 13- x 9-inch pan. Cool completely (about 30 minutes). Meanwhile, stir together 3 cups powdered sugar, 6 Tbsp. softened butter, 5 to 6 Tbsp. orange juice, 1/4 tsp. vanilla extract, 1/4 tsp. orange extract, and desired amount of peach food coloring gel. Spread over cereal mixture. Let stand 1 hour before cutting. MAKES 32 bars
From the Kitchen of
JESSICA PENDERGRASS
URBANSACREDGARDEN.COM
LOUISVILLE, KY
“These cookies are the perfect remedy for an afternoon slump. For a chewy, moist cookie that isn’t overdone, remove them from the oven when edges are just lightly browned.”
OATMEAL ENERGY COOKIES
Preheat oven to 350°. Microwave 1/2 cup butter in a microwave-safe bowl at HIGH 30 to 40 seconds or until butter is partially melted. (Butter will have lumps.) Whisk together partially melted butter, 1/4 cup plus 3 Tbsp. honey, 2 large eggs, and 1 tsp. vanilla extract in a large bowl. Whisk together 1 3/4 cups white whole wheat flour, 1 tsp. baking powder, and 1/4 tsp. table salt in a large bowl. Stir in 1 1/2 cups uncooked regular oats; 1/2 cup milk chocolate morsels; 1/2 cup bittersweet chocolate morsels; 1/4 cup walnuts, coarsely chopped; 1/4 cup granulated sugar; 1/4 cup firmly packed dark brown sugar; 1/4 cup roasted, salted pumpkin seeds; and 1/4 cup sweetened dried cranberries. Add flour mixture to butter mixture, stirring just until combined. (Do not overmix.) Shape dough into 2-inch balls, and place dough balls 1 inch apart on parchment paper-lined baking sheets. Bake, in batches, 15 minutes or until edges of cookies are lightly browned. Cool cookies on baking sheets 5 minutes; transfer cookies to wire racks, and let cool completely (about 20 minutes). MAKES 2 1/2 dozen cookies
From the Kitchen of
HEATHER DISARRO
HEATHERSDISH.COM
LITTLE ROCK, AR
“I serve this with a simple mixture of equal parts sour cream, Greek yogurt, and mayonnaise spiced up with curry powder, ground red pepper, salt, and pepper.”
SWEET POTATO-GOAT CHEESE TOTS
Grate 2 large sweet potatoes, peeled, and 1 medium-size russet potato, peeled, into a bowl using small holes of a box grater. Pat potatoes dry with paper towels. Stir together grated potatoes; 1 (4-oz.) goat cheese log, softened; 2 Tbsp. all-purpose flour; 1 Tbsp. grated sweet onion; 1 tsp. table salt; and 1/2 tsp. black pepper until well blended. Divide mixture into 4 equal portions; shape each portion into a 12- x 1-inch log. Wrap each portion in plastic wrap, and freeze 30 minutes or until slightly firm. Unwrap dough, and cut each dough log into about 15 (3/4-inch-thick) slices. Heat 4 cups vegetable oil in a heavy saucepan over medium-low heat to 330°. Fry potato slices, in batches, 3 to 5 minutes or until golden and crisp. Drain on paper towels. Immediately sprinkle potato tots with fine sea salt. MAKES about 6 dozen potato tots