2019 Spring Cookbook & Entertaining Guide

MARDI GRAS • EASTER • DERBY DAY • CINCO DE MAYO • MOTHER’S DAY • COOKOUTS 2019

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Southern Kitchen is about the belief that more than just food gets made in the kitchen.

Families are strengthened and friendships are formed. Longstanding traditions are passed down and new traditions are started. What happens in the kitchen reflects both the storied history of the region and the welcoming spirit of the New South. Find us at: • SouthernKitchen.com • facebook.com/SouthernKitchen/ • instagram.com/southkitch/ • youtube.com/SouthernKitchenVideos • pinterest.com/southkitch/

TABLE OF CONTENTS

Kentucky Derby

28-30 Cinco de Mayo 31-38 Mother’s Day 39-46 Spring cookout

Your guide to an indulgent Fat Tuesday

By Kate Williams Recipes by Jeffrey Gardner Southern Kitchen

Southern Kitchen Editor KATE WILLIAMS Copy editors LISA GLOWINSKI MICHAEL TOESET CHRISSY YATES Art Director TONY FERNANDEZ-DAVILA Cover photo: Ramona King ©2019 GATEHOUSE MEDIA LLC ALL RIGHTS RESERVED

PHOTO: RAMONA KING

STAFF

24-27

3-11 Mardi Gras 12-23 Easter

Party Mardi

Mid-morning

Fat Tuesday — the day where we all load up on everything wonderful to eat and drink before the devout among us pare down for Lent.

The secret to success is to plan to eat and drink all day long. Forget going to work. Forget being health-conscious. Today is about excess.

Now that you’re starting to get full, it’s time for an activity. If you’re in a city that is hosting parades, head down for a few hours of street partying. If not, we recommend taking an hour or two to decorate hats and masks for later. Keep snacks on hand, such as buttermilk pralines, as you paint, glitter and doubloon up a storm.

Morning

Elvis Pancake Stack Cake

PHOTO: RAMONA KING

Serves: 8 to 12 For the pancakes: • 2 cups all-purpose flour • 1 2/3 tablespoons baking powder, sifted • 1/2 teaspoon kosher salt • 1 cup buttermilk • 1/3 cup milk • 3 large eggs • 2 tablespoons sugar • 1 teaspoon vanilla • 1/2 cup melted unsalted butter, plus more for the griddle Toppings and fillings: • 4 strips applewood-smoked bacon • 1 1/2 cups heavy cream, divided • 1 cup creamy peanut butter • 8 ounces cream cheese, softened • 1 cup sugar, divided • 1/3 cup semisweet chocolate pieces • 3 tablespoons unsalted butter, cubed • 3 ripe bananas, peeled and sliced ½ inch thick • 1/4 cup chopped roasted peanuts Pancakes: Heat griddle over medium heat.

In large bowl, whisk together flour, baking powder and salt. In medium bowl, whisk together buttermilk, milk, eggs, sugar and vanilla. Whisk buttermilk mixture into flour mixture, followed by melted butter. Brush griddle with melted butter. Scoop 1 cup batter onto griddle. Add additional pancakes, in 1 cup increments, to fill griddle. Cook until bubbles have broken surface of pancakes, about 6 minutes, then flip to cook on second side until pancakes are fluffy in the center,

about 3 minutes. Transfer to plate. Repeat with remaining batter. Let pancakes cool.

Toppings and fillings: Heat oven to 375 F. Arrange bacon on parchment-lined baking sheet and bake until crisp, about 15 minutes.

Let cool and coarsely chop.

Meanwhile, in stand mixer fitted with whisk attachment, whip 1 cup heavy cream until soft peaks form, about 2 minutes. Transfer to medium bowl and clean out mixer bowl. Fit paddle attachment on mixer and beat peanut butter, cream cheese and 1/2 cup sugar until soft and fluffy, about 2 minutes.

Stir about 1/3 of the whipped cream into peanut butter mixture. Fold in another third of the whipped cream. Fold in remaining whipped cream.

In small saucepan, whisk together remaining 1/2 cup heavy cream and remaining 1/2 cup sugar. Bbring to a simmer over medium-high heat. Reduce heat to medium-low and continue to simmer, whisking occasionally, until sugar dissolves, about 5 minutes.

Combine chocolate and butter in a medium bowl. Pour hot cream mixture over chocolate mixture and let stand until chocolate and butter have melted, 3 to 5 minutes. Whisk until mixture is completely smooth and shiny.

To assemble, place one cooled pancake on a large plate. Spread 3/4 cup peanut butter mixture over pancake. Scatter slices of banana on top of mousse, then top with another pancake.

Continue layering until all pancakes have been used, ending with a bare pancake on top.

Using a rubber spatula, spread chocolate sauce over top and sides of the cake. Sprinkle with chopped bacon and peanuts. Let rest 20 to 30 minutes before serving.

PHOTO: RAMONA KING

Start out with a tall stack of pancakes. Pancakes are typical Fat Tuesday fare in the Anglican (and often Catholic) tradition. This giant Elvis-inspired pancake stack would not be inappropriate.

Buttermilk Pralines

Serves: 50 • 3 cups sugar • 1 cup buttermilk • 3/4 cup light corn syrup • 2 tablespoons unsalted butter • 1 teaspoon baking soda • 1/2 teaspoon salt • 2 cups pecan halves Line a baking sheet with parchment paper.

In a large saucepan over medium heat, combine the sugar, buttermilk, corn syrup, butter, baking soda and salt. Cook, stirring frequently, until the mixture reaches the soft ball stage (That means when you drop a bit of it into cold water, it will form a soft ball) or 236 F on a

candy thermometer.

Remove from the heat and stir in the pecans.

Using a wooden spoon, beat the mixture by hand until the mixture just starts to turn cloudy.

At this stage, the candy will begin to harden, and you have to move quickly to get it all out of the pot. Use two spoons; one to scoop it out of the pot and one to push it off the first spoon onto the paper. If it hardens to the point that it no longer pools onto the paper, stir in a very small amount of water and continue. If worst comes to worst, you can always return the candy to the stove and reheat it slightly, then stir it until it starts to cloud and continue spooning it onto the paper.

Let cool completely before serving.

Evening

Lunch

After eating and drinking for most of the day, you’ll likely want to cook up something on the easier side for dinner. One-pot jambalaya is an excellent choice.

To drink with dinner, you can certainly open a bottle of wine or two. Sparkling wines pair with all kinds of dishes, and they’re celebratory, so those get our vote. If liquor is the name of the game, channel New Orleans with a few Sazeracs or boost your energy with a big batch of black tea-filled Strong Palmers.

For dessert (there must be dessert), you can’t go wrong with a giant king cake. We’ve got two recipes on the following pages. If your fryer is still up and running after lunch, you could also whip up a batch of quick beignets (recipe on Page 11).

Finally. It’s lunchtime. There’s no better Mardi Gras midday meal than giant po’boy sandwiches. Our favorite po’boys are filled with fried shrimp, but really, the sky’s the limit when it comes to filling. Fry any seafood you like, or even go meaty with roast beef. Our quick remoulade sauce is a crucial ingredient, but luckily, as the name implies, is easy to whip up.

If you’re entertaining a crowd, buy several baguettes and slice them sandwich-size. Have your guests build their own sandwiches, buffet-style, with protein, sauce and plenty of lettuce and tomato. On the side, Zapp’s chips are a must-have, along with Abita beer to drink.

One-Pot Chicken and Sausage Jambalaya

PHOTO: MAURA FRIEDMAN

PHOTO: MAURA FRIEDMAN

Serves: 6 • 1 tablespoon vegetable oil • 1 pound smoked andouille sausage, quartered lengthwise and sliced 1/4 inch thick • 1 1/4 pounds boneless skinless chicken thighs • 1 yellow onion, diced • 8 ounces tasso ham, cut into 1/2inch cubes • 3 tablespoons minced garlic • 1 tablespoon chopped fresh thyme • 3 bay leaves • 1 teaspoon freshly ground black pepper • 1 teaspoon red pepper flakes • 2 cups long-grain white rice • 4 cups chicken broth • Kosher salt • 5 scallions, thinly sliced • Hot sauce, for serving Heat a large Dutch oven over medium-high heat. Add oil and sausage and cook, stirring occasionally, until very well browned, about 10 minutes. Add the chicken thighs and continue to cook, stirring frequently, until the chicken is browned and cooked through, about 10 minutes. Add the onion and cook, stirring frequently, until soft and translucent, about 8 minutes.

Add the ham, garlic, thyme, bay leaves, black pepper and red pepper flakes and cook until fragrant, about 2 minutes. Add the white rice and stir to coat the grains with the rendered pork fat and spices. Continue to cook, stirring constantly, until the rice is translucent, then add the chicken broth.

Bring the broth to a simmer while stirring constantly to prevent any rice from sticking to the bottom of the pot. Once the liquid begins to simmer, reduce the heat to low, cover, and cook until the rice is tender, about 25 minutes. Remove from the heat and stir to fluff the rice. Remove the bay leaves and season to taste with salt. Garnish with the scallions and serve.

Strong Palmer

Serves: Makes 1 drink • 4 ounces lemonade • 4 ounces black iced tea, unsweetened • 2 ounces vodka • 1/2 ounce orange liqueur • 1 lemon wedge In a cocktail shaker, add two to three cubes of ice and pour in lemonade, tea, vodka and orange liqeur.

Stir for 15 seconds until the outside of the shaker is frosted.

Strain the mixture into an ice-filled glass and garnish with lemon wedge.

PHOTO: KATE WILLIAMS

Serves: 4 For the remoulade: • 1 1/2 cup mayonnaise • 1/2 cup Creole mustard • Juice of 2 lemons • 3 tablespoons Sriracha sauce • 3 tablespoons capers, chopped • 3 tablespoons sweet pickle relish • Kosher salt and freshly ground black pepper For the po’boys: • Vegetable oil, for frying • 1 1/2 pounds medium shrimp, peeled and deveined • 2 cups half and half • 1 1/2 cups all-purpose flour • 1 1/2 cups yellow cornmeal • 2 tablespoons kosher salt • 1 1/2 tablespoons Old Bay Seasoning • 2 teaspoons freshly ground black pepper • 1 large head romaine lettuce, shredded • 2 large beefsteak tomatoes, sliced • 4 (6-inch) soft, crusty French rolls or 1 baguette, cut into fourths, halved, buttered and toasted To make the remoulade: In a small bowl, whisk together the mayonnaise, mustard, lemon

juice, Sriracha, capers and relish.

Taste and season with the salt and pepper.

To make the po’boys: In a large, heavy-bottomed pot, begin heating 2 inches of vegetable oil to 350 F over medium-high heat. Line a large plate with paper towels.

While the oil is heating, combine the shrimp and half and half in a large bowl. In a second large bowl, whisk together the flour, cornmeal, salt, Old Bay and pepper.

Remove the shrimp from the half and half, shaking off excess, and place in the bowl with the flour mixture. Toss to coat thoroughly.

When the oil is hot, remove one third of the shrimp from the flour mixture, shaking off any excess, and carefully add them to the hot oil. Fry until the shrimp are crisp and cooked through, about 3 minutes. Using a wire strainer or slotted spoon, remove the shrimp from the oil and transfer to the prepared plate. Repeat with the remaining shrimp in two more batches.

To assemble the po’boys, split the rolls in half and spread both sides with the remoulade. Add lettuce and tomato to one half of the bread, then top with the shrimp.

Serve hot.

Serves: 1 • 1 teaspoon Herbsaint liqueur • 2 ounces Rye whiskey • 1/2 ounce simple syrup • 2 dashes Peychaud’s bitters • Lemon twist Swirl the Herbsaint to coat the inside of a rocks glass and dump the remainder. Place a large ice cube in the glass.

In a cocktail mixing glass, stir the rye, simple syrup and bitters with ice until cold.

Strain into the rocks glass and add the lemon twist. Serve.

PHOTO: RANJI MCMILLAN

Shrimp Po’boys with Quick Remoulade

Sazerac

By Kate Williams Southern Kitchen

S

PHOTO: RAMONA KING

top into any bakery near New Orleans this time of year and you’ll likely be greeted by a flood of purple, yellow and green ring-shaped cakes, sparkling with sprinkles and displayed with brightly colored beads, masks and doubloons. Yes, it’s king cake season, and with it comes plenty of tongue-dying food coloring, plastic babies and way too much sugar.

Said to honor the three kings, or wise men, who visited the baby Jesus on the 12th day of Christmas, versions of king cakes have been eaten by Christians since at least the Middle Ages. According to Scientific American, this tradition was picked up not from ancient Christians, but from cakes eaten for the winter solstice celebration of Saturnalia.

Cakes were made to celebrate the harvest and, according to Larousse Gastronomique, “During the Saturnalia the ‘king of the day’ was chosen by lot, using a bean concealed

in a galette. It was only in the Middle Ages that this cake ceremony began to be associated with the festival of Epiphany.”

As the tradition was adopted by Christians, the bean became symbolic of the baby Jesus (or a king, depending on whom you ask), and by the 1300s, the cake had become popular throughout France. While they were originally eaten just around the holiday of Epiphany, king cakes gradually became a season-long treat enjoyed until the beginning of Lent.

It’s easy to forget that these cakes didn’t always come in varying shades of neon; they varied depending on the region from which they came. Northern French king cakes are, at least now, more often made from puff pastry and filled with an almond-sugar mixture.

Further south in France, and into the Basque region of Spain, king cakes are made from brioche-like dough and filled with cinnamon and spices. It is this Southern-style cake that made its way to New Orleans in 1718.

Over time, this simple cake adopted the more raucous nature of the pre-Lenten

season, gaining more fillings and more frostings with each passing year. In the mid-20th century, the bakery McKenzie’s popularized the practice of hiding a plastic baby figurine inside the cake, and today, many bakeries offer dozens of flavors, including cakes as elaborate as praline crunch and the Elvis-inspired bacon, chocolate and banana. Decorations are as simple as a dusting of colored sugar, or as elaborate as multicolored metallic glaze.

Southern Kitchen contributor and cookbook author Anne Byrn included two king cake recipes in her book, “American Cake,” one of which is similar to that original Basque cake.

The second, slightly easier cake, is made with store-bought puff pastry, a common shortcut that delivers a buttery dessert in a fraction of the time. Still, if you’re not one for all that sugar, it’s best to stick with the older version, which, even if fairly time-consuming, isn’t difficult to make. You don’t even need a stand mixer to knead the brioche dough, and the striking stripes on top are achievable even for beginner bakers. The recipe’s on Page 10.

PHOTO: KATE WILLIAMS

Two ways to enjoy the season’s most festive cake

Cinnamon Swirl King Cake

Serves: 12 to 18 For the dough: • 1/4 cup water, heated to 105 to 115 F • 1/4 cup milk, heated to 105 to 115 F • 2 1/4 teaspoons active dry yeast • 8 tablespoons (1 stick), unsalted butter, sliced into thin pieces and softened, plus more for greasing the bowl • 2 tablespoons granulated sugar • 1/2 teaspoon ground nutmeg • 1/2 teaspoon salt • 3 cups all-purpose flour, plus more for kneading the dough • 2 large eggs, lightly beaten For the filling: • 1 cup packed light brown sugar • 2 teaspoons ground cinnamon • 6 tablespoons unsalted butter, melted To make the dough: Lightly grease a large bowl with butter.

Line a rimmed baking sheet with parchment paper.

In a second large bowl, stir together the water, milk and yeast.

Stir in the butter, sugar, nutmeg and salt. Add 1 cup of the flour and blend well, smashing the butter against the sides of the bowl to mix it into the flour. Stir in the eggs and the remaining 2 cups flour. Mix well to form a soft dough.

Transfer the dough to a lightly floured counter and knead until the dough is smooth and elastic, about 5 minutes. Add a little more flour, if needed, to prevent the dough from sticking to the counter. Transfer to the buttered bowl. Turn the dough so that the top is greased. Cover with plastic wrap, place in a warm location,

and let rise until the dough has doubled in size, 1 to 1 1/2 hours.

Meanwhile, make the filling: In a medium bowl, stir together the brown sugar and cinnamon.

Once the dough has risen, transfer it to a lightly floured counter and, with a floured rolling pin, roll the dough out to a 9- by 26-inch rectangle. Brush with the melted butter and sprinkle the brown sugar mixture evenly over the dough, leaving about 1/2 inch of bare dough along the far long edge.

Beginning at the long end closest to you, roll the dough up tightly, as for a jelly roll. Lightly blot the bare edge with water and press and pinch firmly to seal. Carefully pick up the rolled dough and place it, seam side-down, on the prepared baking sheet. Bring together the two ends to make a 12-inch circle. Blot the ends with a little water and pinch together to seal. Use a sharp knife to slice open the middle of the circle all the way around, cutting through the layers and almost to the bottom of the dough. Cover with a clean kitchen towel, place in a warm location, and let rise until doubled in size, about 40 minutes.

Meanwhile, heat the oven to 350 F. Once the dough has risen, bake until it is lightly browned all over, 25 to 30 minutes. Transfer the cake to a wire rack to cool for 15 minutes. If you’d like to insert a plastic baby figurine, push it into the underside of the cake now.

Slice and serve.

­ This recipe is lightly adapted with permission from Anne — Byrn’s cookbook, “American Cake,” where she writes that you can adapt the filling to suit any of your favorite flavors, such as raisins, chopped nuts or even citrus zest.

Quick Beignets

Easy Almond King Cake almond meal into the bowl with the butter and sugar. Add the flour, rum and vanilla, and stir with a wooden spoon or rubber spatula until just incorporated.

In a small bowl, lightly beat the remaining egg.

Remove the baking sheets from the refrigerator. Paint a 1-inch border of the beaten egg around the edges of one pastry sheet.

Spoon the almond mixture into the center of the pastry, pressing it with the spoon just until it meets the egg wash. Do not let the filling get onto the egg wash border. Place the second pastry sheet over the filling, and press down on the edges firmly to seal. Brush the top with egg wash.

Bake until the cake is puffed and brown, 40 to 45 minutes. Let cool to room temperature on a wire rack before decorating.

To make the glaze: Place the sugar in a medium bowl, and whisk in enough milk to make a smooth, but still fairly thick, glaze. Add the extract. Spread the glaze evenly over the cooled cake, and then sprinkle the sugars over the glaze in large stripes. Let set for 20 minutes before serving.

— By Jeffrey Gardner

PHOTO: RAMONA KING

— Recipe lightly adapted with permission from Anne Byrn’s cookbook, “American Cake”

Serves: 4 • 1 cup all-purpose flour • 1 tablespoon granulated sugar • 1 teaspoon baking powder • 1/2 teaspoon kosher salt • 1/2 cup milk • 1 large egg, beaten • 1 tablespoon unsalted butter, melted and cooled • Vegetable oil, for frying • Powdered sugar, for serving In a medium bowl, whisk together the flour, sugar, baking powder and salt. In a second medium bowl, whisk together the milk, egg and butter until smooth. Pour the milk mixture into the flour mixture and whisk until just combined. Do not overwork.

Refrigerate for 30 minutes.

When ready to fry, heat the oven to 275 F. Place a paper towel-lined platter or baking sheet in the oven.

Heat 2 inches of the oil to 350 F in a large Dutch oven, or other heavy-bottomed pot, over mediumhigh heat.

When the oil is hot, drop spoonfuls of the batter into the oil in small batches, taking care not to overcrowd the pot. Cook until the exterior is golden brown and the interior is soft and fluffy, 4 to 5 minutes. Using a slotted spoon, transfer to the prepared platter in the oven to keep warm. Repeat with the remaining batter.

Dust the hot beignets generously with powdered sugar. Serve hot.

PHOTO: RAMONA KING

Serves: 12 For the cake: • 1 (17.3-ounce) package frozen puff pastry (2 sheets), thawed • 8 tablespoons (1 stick) unsalted butter, at room temperature • 1/2 cup granulated sugar • 2 large eggs • 1/2 cup sliced almonds • 1 tablespoon powdered sugar • 1/4 cup all-purpose flour • 1 tablespoon rum • 1 teaspoon vanilla For the glaze: • 1 1/2 cups powdered sugar, sifted • 2 to 3 tablespoons whole milk • 1/4 teaspoon almond extract • Purple, green and yellow colored sugar To make the cake: Unfold the sheets of puff pastry. Place each one on its own rimmed baking sheet. Press down on any cracks to repair them, and gently roll the pastry to smooth it out. Refrigerate for 1 hour.

Heat the oven to 400 F. Place the butter and sugar in a large bowl, and beat with an electric mixer on medium speed until light and creamy, about 30 seconds.

Add one of the eggs and beat until creamy, 30 to 45 seconds more.

Place the almonds and powdered sugar in the bowl of a food processor and pulse until the mixture resembles a fine meal. Turn the

For your main dish, take inspiration from the 1911 cookbook “Good Things to Eat” by Rufus Estes. Estes’ fried chicken is deeply flavorful and juicy with a thin, golden crust. A browned butter and vinegar marinade gives the chicken the same kind of richness and tang you’d get from a fulI-fat buttermilk brine, without having to make an extra trip to the store.

For a final, old-fashioned touch, garnish with fried parsley. You can even serve it at room temperature if you need to make it ahead of time.

Rufus Estes’ Fried Chicken

Holiday classics Traditional Easter favorites

By Kate Williams

PHOTOS: KATE WILLIAMS

Southern Kitchen

Serves: 4 to 6 • 8 tablespoons (1 stick) unsalted butter • 2 carrots, chopped • 1 small turnip, chopped • 1 bunch scallions, chopped • 2 tablespoons chopped fresh parsley • 2 tablespoons all-purpose flour, plus more for dredging • 6 1/2 cups water • Kosher salt • 2 tablespoons distilled white vinegar • 1 tablespoon black peppercorns • 1 pound ice cubes • 1 (4- to 5-pound) chicken, cut into 10 pieces • Vegetable oil, for frying • 8 to 10 sprigs fresh parsley In large pot, melt butter over medium heat. When butter is foamy, add carrots, turnip, scallions and parsley. Cook, stirring occasionally, until softened, about 10 minutes. Add 2 tablespoons flour and continue to cook until just beginning to brown, 1 to 2 minutes. Stir in water, ½ cup salt, vinegar and peppercorns and remove from heat. Continue to stir until salt has dissolved. Add ice cubes and stir until ice is melted and brine

has cooled to room temperature.

Add chicken pieces. If necessary, weigh down chicken with a plate to ensure it is submerged.

Refrigerate for 3 hours.

Remove chicken from brine and pat dry. Pour a couple of cups of flour into shallow bowl and season lightly with salt.

Dredge chicken pieces in flour to coat well and place on wire rack in a baking sheet. Let rest for at least 15 minutes.

As chicken is resting, fill large cast iron skillet one third of the way up the sides with vegetable oil. Place skillet over medium to medium-high heat and bring oil to 325 degrees. Line second baking sheet with triple layer of paper towels.

When oil is hot, add legs and thighs of chicken first, placing around sides of skillet. Cook for 2 to 3 minutes before adding breasts and the wings. Fry, flipping occasionally, until internal temperature of chicken reaches 165 degrees, 10 to 15 minutes.

As chicken finishes cooking, transfer to paper towel-lined baking sheet and season lightly with salt. Once chicken is fried, add parsley sprigs to hot oil and fry until crisp, about 1 minute.

Transfer to baking sheet with chicken. Let chicken rest for 5 minutes, then serve hot.

Casseroles Old-Fashioned Macaroni and Cheese Casserole Rice and Vidalia Onion Casserole

Serves: 8 to 10 • 8 tablespoons (1 stick) unsalted butter, plus more for greasing • 3 1/3 cups coarsely chopped Vidalia onions • Salt and freshly ground black pepper • 2 cups plus 2 tablespoons long-grain white rice • 1 cup heavy cream • 1 cup grated Swiss cheese • 3 tablespoons minced fresh parsley • Sweet paprika Heat the oven to 325 degrees. Generously butter a 9- by 13-inch baking dish.

In a large skillet, melt the butter over medium heat. When the butter is foamy, add the onions and a generous pinch of salt. Cook, stirring occasionally, until softened, deeply golden brown and caramelized, about 30 minutes.

Meanwhile, bring a large pot of heavily salted water to a boil. Add the rice and boil for 5 minutes. Drain well.

When the onions are caramelized, remove from the heat and stir in the cream and cheese until the cheese is melted. Stir in the rice and parsley, and season with salt and pepper. Transfer to the prepared baking dish and sprinkle with paprika.

Bake until the casserole is browned and the top is crisp, about 1 hour. Serve hot.

Serves: 8 to 10 • 1 pound wide egg noodles • 1 1/2 pounds sharp cheddar cheese • 4 cups whole milk • 4 large eggs • Kosher salt and freshly ground black pepper • 8 tablespoons unsalted butter, cubed, plus more as desired Heat the oven to 350 degrees.

Bring a large pot of salted water to a boil over high heat. Add the noodles and boil until just al dente, 5 to 6 minutes. Drain and rinse with cold water.

Drain well.

Meanwhile, grate one pound of the cheese on the large holes of a box grater. Thinly slice the remaining cheese.

In a large bowl, whisk together the milk and the eggs. Season generously with salt and pepper.

Spread half of the cooked noodles evenly across the bottom of a 9- by 13-inch baking dish. Top with half of the grated cheese and half of the butter, distributing both evenly across the noodles. Repeat with the remaining noodles, grated cheese and butter.

Pour the milk mixture over the noodles; it should come close to the top of the noodles. Lay the sliced cheese evenly across the top of the noodles.

Place the baking dish on a rimmed baking sheet and bake until the filling is bubbling and the top layer of cheese is just starting to brown, about 45 minutes. Let rest for at least 15 minutes before serving.

Touch of Grace Biscuits, Southern Kitchen-Style

Serves: Makes 12 biscuits • 4 cups White Lily all-purpose flour, divided • 1/4 cup sugar • 2 3/4 teaspoons baking powder • 1 teaspoon salt • 1/4 cup shortening • 2/3 cup heavy cream • 3/4 to 1 cup buttermilk • 2 tablespoons unsalted butter, melted Heat the oven to 425 F. Generously grease an 8or 9-inch round cake pan with butter or nonstick oil spray.

In a large bowl, combine 2 cups of the flour with the sugar, baking powder and salt. Whisk the sugar and leavening into the flour for a full minute to fully incorporate. Add the shortening and, using your fingers, pinch and mix until no large lumps of shortening remain. The shortening won’t be fully worked into the flour, but all of the visible pieces should be pea-sized.

Stir in the cream. Stir in the buttermilk, 1/4 cup at a time, until the mixture resembles cottage cheese. It shouldn’t be liquidy, but it should be loose enough that it doesn’t really hold its shape on its own. It will be far wetter than typical biscuit dough.

Pour the remaining 2 cups flour into a pie plate.

Using a 2-inch wide ice cream scoop or two large spoons, scoop three mounds of biscuit dough into the pie plate of flour. Sprinkle some of the flour over the top of the dough and, using your hands, pick up the dough mounds one at a time and gently shape into a round, shaking off excess flour. Place into the greased cake pan. Repeat with the remaining biscuit dough. Squish each new biscuit round next to the others until you’ve filled the pan.

Bake until puffed and golden brown, 20 to 25 minutes. Immediately after removing from the oven, brush with butter. Turn the biscuits out onto a plate and serve warm.

Biscuits Even if you’re serving a carb-loaded casserole, you’ll still want to add homemade bread to your table. Look no further than Touch of Grace biscuits. Buttery, tender and sweet, these are the handheld breads you dream about for weeks afterward. They’re perfect on their own — no need for butter or jam, or anything else, although it’s not like they suffer from the addition of toppings.

Kolaches

These hand-held treats are a specialty of the central Texas “Czech Belt,” which spans the area between Houston, Austin and Dallas and is centralized in the small town of West. A typical kolache is made from a tender, enriched brioche dough, shaped into a dimpled circle and filled with some kind of sweet filling, often made from dried fruit and/or cheese.

Cream Cheese Kolaches

Makes 18 kolaches For the dough: • 1 cup milk, heated to 105 to 115 degrees • 1/4 cup sugar • 2 1/4 teaspoons active dry yeast • 3 cups all-purpose flour, plus more for kneading • 12 tablespoons unsalted butter, melted and cooled, plus more for greasing • 2 large eggs, beaten • 2 teaspoons kosher salt Filling and streusel: • 8 ounces cream cheese, softened • 1/2 cup sugar, divided • 1 large egg yolk • 1/2 teaspoon vanilla • 1/4 teaspoon plus 1 pinch ground cinnamon • 1/8 teaspoon ground nutmeg • Pinch salt • 1/4 cup all-purpose flour • 1 tablespoon unsalted butter, cubed, at room temperature To make dough: Grease large bowl with butter. Line two baking sheets with parchment paper.

In second large bowl, stir together milk, sugar and yeast. Stir in 1 cup flour, cover lightly with plastic, and let sit until very bubbly, about 40 minutes.

Stir 8 tablespoons butter and eggs until smooth. Stir in salt, followed by remaining 2 cups flour, 1/2 cup at a time, until sticky dough forms. Turn the dough out onto

lightly floured counter and knead, adding more flour as needed, until dough is elastic, just barely tacky, and springy to the touch, about 10 minutes. Transfer to greased bowl, cover lightly with plastic, and let sit until doubled in size, about 1 hour.

Turn dough out onto lightly floured counter and roll out to about 1/2 inch thick. Using 3-inch biscuit cutter, cut dough into 18 rounds, re-rolling once. Place on prepared baking sheets. Cover lightly with plastic and let sit until doubled in size, about 1 hour.

Meanwhile, heat oven to 375 degrees.

Make filling and streusel: Using electric mixer, beat cream cheese and ¼ cup sugar on low speed until smooth, 2 to 3 minutes.

Add egg yolk, vanilla, ¼ teaspoon cinnamon, nutmeg and salt. Continue to beat on low speed until smooth, 2 to 3 minutes.

In medium bowl, stir together flour, remaining sugar and remaining cinnamon.

Cut butter into flour mixture and, using your hands, mix thoroughly to form a sandy meal.

Once dough rounds have proofed, use fingers to create indentation in the center of each round, leaving 1/2-inch border around edges. Place about 1 tablespoon cream cheese filling in center of each round. Brush edges of rounds with about half remaining melted butter and sprinkle with streusel.

Bake until golden brown, 15 to 17 minutes. Brush edges with remaining butter and serve hot.

Jell-O salad

Known variously as emerald salad, lime Jell-O salad and (at least in my family) “green squares,” this tangy-sweet congealed salad is a Southern entertaining classic.

Emerald Salad

Serves: 12 • 2 (3-ounce) packages lime-flavored Jell-O • 1 (0.25-ounce) package unflavored gelatin • 1 (20-ounce) can crushed pineapple in juice • Juice of 2 small lemons, plus the zest of 1 lemon • Juice of 2 limes, plus the zest of 1 lime • Water, as needed • 1 cup cottage cheese • 1 cup sweetened condensed milk • 1/2 cup mayonnaise Lightly spray a 9- by 13-inch baking dish or other mold with nonstick oil spray.

In a large bowl, whisk together the Jell-O and the unflavored gelatin.

Strain the crushed pineapple through a fine-mesh strainer set over a 2-cup liquid measuring cup. Measure out 1 cup of the pineapple and reserve. (Save the remaining pineapple for another use.) Add the lemon and lime juice to the measuring cup with the pineapple juice. Add enough water to bring the liquid level to 2 cups. Transfer to a small saucepan.

Bring the juice mixture to a boil over medium-high heat.

Pour the boiling mixture into the bowl with the Jell-O and whisk to dissolve. Let sit until lukewarm, 15 to 20 minutes.

Stir the cottage cheese, condensed milk, mayonnaise and reserved pineapple into the cooled Jell-O mixture until the milk and mayonnaise are thoroughly incorporated.

Transfer to the prepared baking dish. Refrigerate until fully set, at least 1 hour.

When ready to serve, sprinkle both zests across the top of the salad. Slice the salad into squares and serve. (Alternatively, before zesting, dip the bottom of the baking dish into a pan of hot water to loosen. Flip the salad out onto a large serving platter and sprinkle with zest.)

PHOTO: BIGSTOCK.COM

Dessert For dessert, try a twist on strawberry shortcake — angel berry pie. This dessert is simply a meringue base filled with cream and fruit. When it inevitably falls apart into a delicous jumble, it is almost an Eton Mess, or Lanton Mess, depending on what fruit is on top. But best of all, it’s a pantry-ingredient showstopper that is just as good for breakfast as it is before your evening nightcap. Make it the night before and you’ll have dessert ready before the Easter bunny arrives.

Incorporate touches of spring into your

By Southern Kitchen

Easter brunch

F

Angel Berry Pie

Serves: 8 • 3 large egg whites, at room temperature • 1/4 teaspoon kosher salt • 1 cup plus 1 1/2 teaspoons sugar • 1/2 teaspoon vanilla • 1 1/2 teaspoons distilled white vinegar • 2 cups sliced strawberries • 2 cups heavy cream, chilled Heat oven to 275 F. Grease 9-inch pie plate with nonstick oil spray.

Using stand mixer fitted with whisk attachment, beat egg whites and salt on medium-low speed until frothy, about 1 minute. Increase speed to medium-high and continue to beat until soft mounds form, 1 to 2 minutes. With mixer running, gradually beat in 1/2 cup sugar, followed by vanilla. Gradually beat in about 1/4 cup sugar, followed by vinegar, and remaining 1/4 cup sugar. Continue to beat on medium-high until mixture is

glossy, very thick, and holds stiff peaks, 2 to 4 minutes.

Transfer egg white mixture to pie plate and smooth top. (It should completely fill the pie plate.) Run damp finger along inside rim of pie plate to create an indentation along the exterior edge of the meringue to help meringue rise evenly.

Bake for 30 minutes. Increase oven temperature to 300 degrees and continue to bake for 30 minutes. Turn off oven, but do not open oven door. Let pie cool completely in oven, 2 to 3 hours.

While the pie is baking, wash mixer bowl and attachment.

Place strawberries in medium bowl and toss gently with remaining 1 1/2 teaspoons sugar. Refrigerate until ready to use.

Once pie has cooled, use mixer on medium-high speed to beat heavy cream to slightly-firmer-than-soft-peaks, 2 to 3 minutes. Spread whipped cream into a mound on top of cooled pie, leaving 1/2 to 1/4 inch of visible crust along outside edge. Lay strawberry slices in a decorative pattern on top of cream. Refrigerate for at least 1 hour before serving.

or millions, Easter marks a time to come together to celebrate family and friends. For grown folks, it’s also a festive segue into the comforting warmth and vibrant colors of spring, when we shake off the sands of hibernation and reunite in celebration for the beginning of sunnier days.

Few appreciate this time of year more than former Southern Living magazine editor-at-large Christy Jordan, whose food blog Southern Plate boasts millions of visitors each month, more than 300,000 Facebook fans and 100,000plus digital newsletter subscribers.

The ninth-generation Alabamian and author of three cookbooks (“Southern Plate”, “Come Home to Supper” and “Sweetness”) offers these tips and tricks for hosting a festive Easter brunch.

Atmosphere Easter decorations should be simple and delightful: bright explosions of pastel, and lots of them. Fresh bouquets of peonies and lavender bring the scent of spring indoors. Broad-brimmed Champagne flutes add a festive flair to the tabletop. Even small flourishes, like a bow on the back of a chair, enhance the ambiance of the day.

To further create a welcoming atmosphere, Jordan suggests letting guests do

what comes naturally. Establish a relaxing zone for adults to hide while the little ones run amok and chase eggs on the front lawn. Think dim lighting, muted colors and decorative vessels of holiday sweets.

Sure, Easter is all about family, but for the older generation, it’s perfectly OK to find somewhere that, for at least a few minutes, remains a quiet, kid-free space.

“We set up a spot just for the teens and one for the younger ones as well,” said Jordan. “There is plenty of time to have fun all together, but this keeps the meal more relaxing and slower-paced for everyone.”

Entertainment “Our Easters are pretty laid back, but we do have some games on the lawn for younger kids,” said Jordan.

She says, however, you shouldn’t limit yourself to the typical Easter egg hunts.

Stage a “Best Dressed” contest, for example, or play Capture the Egg: After dividing players into two teams, have each side place different-colored eggs in their end zone. Whichever team retrieves the most eggs from the other team’s safe zone without getting tagged wins.

Food For Jordan, fresh produce captures the tenor of spring, and is key to making savory classics that are filling and delightful for

the whole family. She likes to place a traditional Easter ham in the center of her dining table, surrounded by seasonal vegetables like asparagus, English peas and baby carrots.

No Easter meal is complete without a sampling of delicious side dishes, from a robust potato hash to a creamy spring pasta. But the “absolute must-have,” she said, is homemade yeast rolls, “preferably warm from the oven,” that fill the meal a sense of home.

Then, after everyone is satisfied, but not yet stuffed, she ends the meal with both lemon pie and a fresh coconut cake.

The most important aspect of an Easter meal, according to Jordan, is to add your family stamp to a culinary standard.

“When the family is all together, this is the perfect time to make great-grandmother’s signature dish and reminisce about sweet memories,” said Jordan. It’s those traditions, both culinary and otherwise, that she believes build a sense of community and raise anticipation for Easter.

Drinks While Jordan opts to keep the drink menu simple with a classic iced tea and the obligatory Champagne, a few Easter-themed cocktails will help get the nostalgia juices flowing.

You can’t go wrong with a classic gin and tonic, but for a bit more pizzazz, try a Lemon-Gin Fizzy Punch (recipe on next page).

Lemon-Gin Fizzy Punch

PHOTO: RAMONA KING

• 1/2 cup sugar • 1/4 cup honey • 1 cup club soda • 3/4 cup fresh lemon juice • 3/4 cup gin • Lemon wedges, for garnish Bring the sugar and a cup of water to a simmer in a saucepan.

Stir in the honey, and let cool.

Combine the sugar syrup with club soda, lemon juice and gin in a large pitcher.

Serve over ice.

PHOTO: RAMONA KING

Go nuts with the

deviled eggs

By Southern Kitchen

The term “deviled” to describe food reportedly originated in Rome and became a culinary term in the 19th century as a reference for food that had a spicy or zesty kick. Traditionally deviled eggs are hard-boiled and sprinkled with paprika as both a garnish and for extra flavor, but there are plenty of ways to add some devil to your eggs. From adding bits of crab meat and a dollop of caviar for a sophisticated twist, to a guacamole version using mashed avocado, the options are pretty endless.

There are also various recipes for pecan deviled eggs: some suggest adding bacon to the eggs, whether as a garnish or into the yolk mixture to offset the sweetness of the pecans.

Other recipes recommend tossing the pecans in a spice blend — such as garlic salt, chili powder and cayenne pepper — before adding them to the egg yolk mixture. There are recipes for pecan deviled eggs that call for 1/2 teaspoon of curry powder, if you’re looking to give your eggs an Indian flair.

For truly classic pecan deviled eggs, though, we recommend our own recipe, which uses the traditional mayonnaise and mustard combination along with garlic powder for extra flavor, and pecan halves as a garnish with crunch.

Southern Pecan Deviled Eggs

Makes 12 • 6 large eggs • 2 1/2 tablespoons mayonnaise • 3/4 cup pecan halves • 1/2 teaspoon salt • 1/2 teaspoon freshly ground black pepper • 1/2 teaspoon garlic powder • 1/2 teaspoon spicy mustard • 1/2 teaspoon minced fresh parsley • Fresh parsley sprigs, for garnish Place eggs in medium saucepan pot and cover with cold water by about 1 inch. Bring water to a boil over medium-high heat, then immediately remove pan from heat. Cover and let eggs sit in cooling water for 10 minutes. Drain.

Gently crack and peel eggs, making sure not to damage the white of the egg. Slice eggs in half lengthwise and, using a spoon, carefully remove the yolk. Transfer the yolks to medium bowl and whites to serving platter.

In medium skillet, toast pecans over medium heat until golden brown and aromatic, 3 to 5 minutes. Set aside 12 pecans for garnish. Finely chop 1/4 cup of the remaining pecans. Save any remaining pecans for a snack.

Using fork, mash egg yolks. Stir in mayonnaise, garlic powder, salt, pepper, mustard, minced parsley and chopped pecans. Spoon or pipe yolk mixture into egg halves. Garnish each egg with pecan half, parsley sprig or both. Serve.

Southern Hot Cross Buns

By Kate Williams Southern Kitchen

Bourbon gives buns a

medium-low and continue to mix until milk is incorporated. Add butter, a few pieces at a time, and mix until fully incorporated.

Increase speed to medium and knead dough until smooth and elastic, but still sticky, 8 to 10 minutes.

Reduce mixer speed to mediumlow and add cooled raisins, plus any bourbon remaining in saucepan. Continue to mix just until raisins are incorporated. Using spatula, transfer dough mixture to greased bowl, cover with plastic, and let sit at room temperature until dough has risen by half, about 1 hour.

Transfer dough to floured counter and roll into fat log. Cut log in half. Cut each half into six equal pieces to form 12 equal-sized pieces of dough. Roll each piece into smooth ball and transfer to greased baking dish. Cover with plastic and let sit at room temperature until dough balls have puffed enough to touch each other, about 1 hour.

While dough balls rise, heat oven to 375 F. When ready to bake, brush tops of dough balls with reserved milk-egg white mixture. Bake until golden brown, 20 to 25 minutes.

Transfer baked buns to wire rack and let cool.

While buns are cooling, make icing: In medium bowl, whisk together powdered sugar, bourbon and salt. Whisk in milk, adding more as needed, to form smooth, thick, pipeable glaze. Transfer glaze to large zipper lock bag. Snip off the corner of bag to create small hole.

Pipe icing into cross shapes on top of each cooled bun. Serve.

PHOTOS: KATE WILLIAMS

Southern kick

It’s spring, so it’s time to gather your Easter brunch ideas.

In my house, meal planning includes homemade bread, which doesn’t have to be as scary as it may sound.

Enriched, fruit-studded breads studded are an Easter tradition throughout the Western world. Whether braided into ornate loaves or rolled into miniature buns, these sweet breads are a signifier of the end of the Lenten season and a celebration of warm weather to come. This year, I’m baking trays of hot cross buns made Southern with a few generous pours of bourbon.

Hot cross buns have a curious and oft-debated history, full of political and religious intrigue, but, really, they are a derivative of similar breads baked in Greece and Eastern Europe. Adding sugar and dairy products to leavened bread makes them more than just an everyday necessity — they’re truly celebratory.

English hot cross buns typically include rum-soaked currants and are topped with a cross shape, made often from pastry that bakes into the bread itself. In the U.S., we’re far more likely to find sweeter buns decorated with a cross of white icing. This powdered sugar shortcut also makes the buns slightly quicker and easier to bake.

For my Southern version, I’ve swapped that rum out for good Kentucky bourbon and added another splash into the icing. I mix up the dough in my trusty stand mixer to make the whole thing as easy as possible.

Makes 12 buns For the buns: • 1 cup raisins or mixed dried fruit • 1/4 cup bourbon • 1 1/4 cups plus 1 tablespoon whole milk, at room temperature • 3 large eggs, at room temperature • 4 1/2 cups all-purpose flour • 1/4 cup packed brown sugar • 1 tablespoon baking powder • 2 teaspoons active dry yeast • 2 teaspoons kosher salt • 1 teaspoon ground cinnamon • 1/4 teaspoon ground cloves • 1/4 teaspoon ground nutmeg • 6 tablespoons unsalted butter, diced, at room temperature For the icing: • 1 cup powdered sugar • 1/2 teaspoon bourbon • Pinch salt • 2 teaspoons whole milk, plus more, as needed To make buns: Lightly butter 9- by 13-inch baking dish. Grease large bowl with nonstick oil spray.

In small saucepan, bring raisins and bourbon to a simmer over medium-low heat. Cover, remove from heat, and let soak until raisins have absorbed most of bourbon, about 5 minutes. Remove lid and let cool to room temperature.

Meanwhile, in 2-cup liquid measuring cup, combine 1 1/4 cups milk and two eggs. Separate third egg and add yolk to milk mixture.

In small bowl, whisk together remaining egg white and remaining tablespoon milk.

In bowl of stand mixer fitted with dough hook, combine flour, brown sugar, baking powder, yeast, salt, cinnamon, cloves and nutmeg. Mix on low speed until combined. With mixer running, pour milk-whole egg mixture into flour. Increase speed to

Benedictine

In most parts of the world, Benedictine refers to an herbal French liqueur; however, Kentuckians have a much different interpretation. Served either as a filling for tea sandwiches or as a dip for crackers and crudité, Kentucky Benedictine is a cream cheese and cucumber spread, flavored with scallions and fresh dill. This is a great dish for entertaining, as it requires very little time to assemble, and can even be made an hour or two before serving to allow the flavors to marry. Be sure to drain the cucumbers well after grating to keep the finished dip from separating.

Derby Day table

By Jeffrey Gardner

PHOTO: RAMONA KING

Southern Kitchen

Serves: 4 • 1 English cucumber, peeled, seeded and grated • 1 (8-ounce) package cream cheese, softened • 1/2 cup mayonnaise • 6 scallions (green parts only), thinly sliced • 1 ounce fresh dill, stripped off stem and chopped • Salt and freshly ground black pepper • White bread, for serving Using a rubber spatula, combine cucumber, cream cheese, mayonnaise, scallions and dill. Stir to combine, and adjust seasoning with salt and pepper.

Spread between slices of white bread. Cut off the crusts and slice into triangles.

Serve.

PHOTO: RAMONA KING

Bring Kentucky to your

Benedictine Tea Sandwiches

Hot Brown

Dessert

The Kentucky Hot Brown is an open-faced sandwich with sliced turkey, bacon and tomato, all covered in a rich cheese sauce. To serve a crowd, try offering the flavors of a hot brown as a dip: Mix diced roast turkey with the cheesy Mornay sauce before topping it with crisp bacon and roasted tomatoes. We recommend using a hearty bread, such as a baguette, for serving, so that it can support the weight of the turkey-studded dip.

If you’re a fan of a classic Southern pecan pie, you’ll love its more decadent, chocolate-filled cousin. Semisweet chocolate is liberally laced throughout the filling, leading to an even creamier center. For a more adult version, add one-fourth cup of bourbon as you’re heating the syrups for the filling.

Chocolate Pecan Pie

• Chopped chives, for serving • Toasted bread, for serving Heat the oven to 375 degrees.

Arrange the bacon on a parchmentlined baking sheet and cook until crisp, about 20 minutes. Let cool.

While the bacon is cooking, toss the tomatoes in a medium bowl with the oil. Season with salt and pepper. On a separate baking sheet, spread the tomatoes in a single layer and roast until slightly shriveled, about 15 minutes. Let cool.

Turn the oven to the broiler setting.

When bacon is cool enough to handle, chop into 1-inch pieces.

In a large ovenproof skillet, melt the

butter over medium heat. When butter is foamy, whisk in the flour. Cook, whisking constantly, until lightened in color, about 5 minutes. Whisk in the milk, nutmeg and cayenne. Bring to a simmer and continue to cook, stirring constantly, until thickened, 10 to 12 minutes. Remove from the heat and whisk in the cheese until melted and fully incorporated.

Stir in the diced turkey. Broil the dip until the top is golden brown and bubbly, 10 to 12 minutes. Top with the bacon, tomatoes and chopped chives.

Serve immediately with the toasted bread.

Cover with plastic wrap, and chill in the refrigerator until slightly firm, but not hard, 15 to 20 minutes.

Divide the dough in half and form each half into a ball. Roll each ball of dough into a disc just larger than the circumference of the pans. Line each pan with dough, taking care to trim off the excess. Chill in the refrigerator until ready to use.

To make the filling: Heat the oven to 325 degrees.

In a medium saucepan, combine the brown sugar, maple syrup, corn syrup, molasses and butter.

Cook, stirring occasionally, until the butter is melted but the syrup isn’t boiling. In a large bowl, whisk together the eggs and vanilla until completely combined. Add the syrup mixture to the egg mixture and whisk until smooth. Whisk in the bourbon, if desired. Let cool to room temperature.

Evenly divide the pecans and chocolate chips between each pie shell. Pour the syrup mixture over the nuts, distributing it evenly between the two pie shells.

Bake until golden brown and the pies are slightly souffled yet firm, about 1 hour. Test by sticking a knife in the center of the pies. If the tip comes out looking very wet, continue to bake until the knife comes out looking more sticky than wet. Let the pies cool completely before serving.

PHOTO: KATE WILLIAMS

Serves: 8-12 • 8 strips applewood-smoked bacon • 1 pint grape tomatoes, halved • 2 tablespoons extra-virgin olive oil • Kosher salt and freshly ground black pepper • 4 tablespoons unsalted butter • 1/4 cup all-purpose flour • 4 cups whole milk • 1/2 teaspoon ground nutmeg • 1/4 teaspoon cayenne • 2 cups grated sharp white cheddar cheese • 4 cups diced roasted turkey breast

PHOTO: RAMONA KING

Kentucky Hot Brown Dip

Serves: 16 For the dough: • 3 1/2 cups all-purpose flour • 2 tablespoons sugar • 1/2 teaspoon kosher salt • 1 teaspoon baking powder • 1 (8-ounce) package cream cheese, at room temperature • 1 cup (2 sticks) unsalted butter, at room temperature For the filling: • 1 1/4 cups packed brown sugar • 1/2 cup maple syrup • 1/2 cup corn syrup • 1/4 cup molasses • 2 tablespoons unsalted butter • 3 large eggs • 1 tablespoon vanilla • 2 tablespoons bourbon (optional) • 1 pound pecan halves or pieces • 1 cup semi-sweet chocolate chips To make the pie dough: Lightly coat two 9-inch pie pans with nonstick cooking spray.

In a large bowl, combine the flour, sugar and salt. Sift in the baking powder to ensure there are no lumps.

Using a stand mixer fitted with a paddle attachment, cream the butter and cream cheese until light and fluffy. Scrape down the sides of the bowl and the paddle. Add the flour mixture and mix just until the dough comes together. Transfer the dough to a very lightly floured counter and knead until smooth, about 2 minutes.

Ceviche

It’s not as tricky as you might think to make ceviche, but you’ll want to find the freshest fish of the highest quality available, such as bass, snapper, grouper or halibut. This is also not the time to cut corners with bottled citrus juices. Buy your own limes and juice them — the difference is very noticeable.

Yucatan-Style Ceviche with Avocado

A festive

Cinco de Mayo menu

By Jeffrey Gardner Southern Kitchen

Serves: 4 • 12 ounces firm, white fish fillets, cut into 1/2-inch pieces • 1/2 red onion, finely diced • 1 cup fresh lime juice • 2 oranges, segmented • 2 Roma tomatoes, seeded and diced • 1 bunch cilantro, roughly chopped • 1 avocado, halved, seeded and diced • 2 jalapeño peppers, seeded and minced • 2 tablespoons extra-virgin olive oil • Kosher salt • Corn tostadas or tortilla chips, for serving In a large bowl, combine the fish, onion and lime juice. Refrigerate for 30 minutes, then remove the fish and onion from the lime juice; discard the juice.

Stir in the oranges, tomatoes, cilantro, avocado, jalapeño and olive oil. Season to taste with salt and serve with the toastadas or chips.

PHOTOS: RANJI MCMILLAN

Margarita If you truly want to elevate your margarita game, ditching the store-bought sour mix in favor of making your own is a great start.

This sour mix recipe will last for about 10 days in the refrigerator.

Grapefruit Margarita

Serves: 2 • 1 tablespoon sugar • 1/2 tablespoon kosher salt • 1/2 tablespoon New Mexico chili powder • 1 pink grapefruit, cut into small wedges • 3 ounces reposado tequila • 3 ounces freshly squeezed grapefruit juice For the sour mix: • 1/4 cup sugar • 1/4 cup water • 1/2 cup fresh lime juice • 2 tablespoons fresh lemon juice For the sour mix: In a small saucepan, heat the sugar and the water over medium-low heat, stirring constantly until the sugar is completely dissolved. Let cool to room temperature, then stir in the lemon and lime juices.

Let cool completely in the refrigerator until ready to use.

To make the margaritas: On a small plate, combine the tablespoon of sugar, salt and chili powder, and mix with a fork until combined. Take one of the grapefruit wedges and run the flesh side completely around the outer rim of your desired glass. Dip the outer rim of the glass in the saltsugar mixture.

Fill a cocktail shaker with ice and two grapefruit wedges. Add the tequila, 3 ounces sour mix and grapefruit juice, and shake vigorously. Strain out into the rimmed glasses, and serve either up or over ice, garnished with an additional grapefruit wedge.

Chilaquiles

Mother’s Day

Chilaquiles are essentially tortilla chips cooked in a spicy sauce, often studded with pulled chicken. While many versions of this dish exist, the most authentic method is to mash the sauce-covered chips into a paste, top with cheese, then finish in the oven.

Roasted Chicken Chilaquiles

Bring brunch to her Instead of going out, treat Mom to some home cooking

By Southern Kitchen

PHOTO: RANJI MCMILLAN

Guacamole

You will want to allow a brief amount of time for the included vegetables to macerate (i.e., let them break down by soaking to remove some of the bitterness) and serve immediately, or the avocados will begin to turn brown. If you want to make the recipe a little ahead of time, place a piece of plastic wrap directly on top of the guacamole to minimize oxygen exposure, and store in the refrigerator for a maximum of two hours.

Serves: 2 • Juice of 1 lime, plus more, as needed • Kosher salt • 1/2 red onion, finely diced • 1 jalapeño pepper, seeded and minced • 1/2 bunch cilantro, roughly chopped • 2 ripe Haas avocados, halved and seeded • Tortilla chips, for serving In a medium bowl, combine the lime juice and a hefty pinch of salt. Add the onion and jalapeño, and let sit for 5 minutes. Stir in the cilantro.

Using a large spoon, scoop the avocado flesh into the bowl and coarsely smash with a fork. Mix just enough to bring everything together, but not so much that the avocados resemble a puree. The guacamole should still be somewhat chunky. Season to taste with more salt and lime. Serve with the tortilla chips.

PHOTO: BIGSTOCK.COM

PHOTO: GUY GUNTER HOME

Serves: 6-8 • 1 pound tomatillos, peeled and quartered • 1 yellow onion, peeled and roughly chopped • 4 cloves garlic, peeled • 1 jalapeño pepper • 3 tablespoons extra-virgin olive oil • Kosher salt • 1 bunch cilantro, stems discarded • 1 tablespoon ground cumin • 1 tablespoon dried Mexican oregano • Chicken broth, as needed • 1 whole roasted or rotisserie chicken, skin discarded and meat pulled from bones • 1 (9-ounce) bag tortilla chips • 1 cup crumbled queso fresco or feta • Crema, for serving • Pico de gallo, for serving Heat the oven to 425 degrees.

In a large oven-safe skillet, combine the tomatillos, onion, garlic and jalapeño. Toss with the olive oil and season with salt. Roast until the tomatillos are browned and have given off most of their juice, 15 to 20 minutes.

Stir in the cilantro, cumin and oregano. Discard the stem end of the jalapeño. If the skillet is dry, add chicken broth, 1/4 cup at a time, to moisten.

Pureé with an immersion blender until the mixture is relatively smooth, like a chunky salsa. Add additional chicken broth, if needed.

Add the chicken and tortilla chips, and stir until the chips have been completely coated with sauce and have broken down into a thick paste.

Top with queso fresco and return to the oven until the cheese is melted and lightly browned, 10 to 15 minutes. Serve topped with crema and pico de gallo.

Shrimp and grits

Instead of attempting to bribe your city’s best brunch restaurant for reservations on short notice (and good luck with that), make Mother’s Day brunch more special by making it yourself.

Shrimp and grits is one of those dishes that can bridge the gap between breakfast and lunch. Tasso is a spiced Cajun ham that can really brighten up the rich cream sauce. If tasso isn’t available to you, andouille sausage would be a great substitute.

Casserole

Transform three Southern breakfast staples — scrambled eggs, sausage and grits — into a decadent layered casserole. A cast iron skillet promotes great browning of the sausage, and the charred tomatoes add acidity to an otherwise rich dish.

This can even be assembled the night before, then baked in the morning.

Southern Kitchen’s Breakfast Casserole

Serves: 6 to 8 • 2 cups chicken broth • 2 cups milk • 1 cup stone-ground grits • 3 cups shredded cheddar cheese • 3 tablespoons unsalted butter • Kosher salt and freshly ground black pepper • 1 pound breakfast sausage • 8 large eggs • 1 tablespoon vegetable oil • 8 ounces grape tomatoes • 6 scallions, green part only, cut into 1 inch pieces • 2 tablespoon apple cider vinegar Heat oven to 375 F. In large saucepan, bring chicken broth and milk to a boil over high heat. Whisk in grits, reduce heat to low, and cook, stirring frequently, until tender and thickened, about 40 minutes. Remove from heat and stir in 1 cup cheese and 2 tablespoons butter. Season with salt and pepper.

Meanwhile, heat large cast iron

Shrimp with Tasso Cream Over Stone-Ground Grits

skillet over medium-high heat.

When skillet is hot, add sausage and cook, breaking into small pieces with spoon, until browned.

Remove from heat, drain off rendered fat and spread sausage across bottom of skillet.

In large bowl, whisk together eggs and season with salt.

In medium skillet, melt remaining tablespoon butter over medium heat. When butter is foamy, add eggs and cook, stirring constantly, until just cooked. Pour eggs into grits and stir to combine. Pour grits mixture evenly over sausage in skillet. Sprinkle the remaining 2 cups cheese over the top. Bake until cheese is browned, about 45 minutes.

Meanwhile, wash medium skillet and add oil. Place over high heat heat and, when oil is hot, add grape tomatoes and cook, stirring occasionally, until tomatoes are blistered. Add scallions and cook until wilted and blistered. Remove from heat, stir in vinegar and season with salt and pepper. Pour over casserole and serve hot.

Serves: 6 • 4 cups water • 2 cups half-and-half • 4 tablespoons (1/2 stick) unsalted butter • 2 teaspoons salt • 1 1/2 cups stone-ground grits • 2 tablespoons extra-virgin olive oil • 1 1/2 pounds large shrimp, peeled, split in half lengthwise and deveined • 2 tablespoons minced shallots • 5 ounces tasso ham, minced • 2 cups heavy cream • Salt and freshly ground black pepper In a large pot, bring water, half-and-half, butter and salt to a simmer. Slowly add grits while whisking. Continue to simmer, stirring frequently, for 35 to 45 minutes.

Shortly before grits are ready, in a large skillet over medium-high heat, add oil. Add shrimp and saute until slightly colored, 1 to 2 minutes. Add the shallots and ham and saute for 2 minutes. Add cream and simmer until cream reduces by one third.

Season with salt and pepper to taste and serve over creamy stone-ground grits.

— Courtesy of On Main restaurant, Conyers, Georgia

— By Jeffrey Gardner PHOTO: RANJI MCMILLAN

Cinnamon rolls

PHOTO: RAMONA KING

Who can resist the intoxicating aroma of warm baked goods wafting through the house? Don’t be intimidated by working with yeast: this is about as easy of a dough as you can make. If you need to speed up the rising process, just place a heating pad under the bowl as the dough is proofing. Cream cheese icing is another good substitute for the glaze if you prefer more of an iced cinnamon roll.

Yeast Cinnamon Rolls

Makes 20 rolls For the dough: • 1 1/2 cups warm water • 1 cup plus 2 tablespoons granulated sugar • 2 packages yeast • 1 cup milk, heated to 180 degrees • 1/2 cup butter, at room temperature • 2 large eggs • 8 1/2 to 9 cups all-purpose flour • 2 teaspoons salt For the filling: • 1 1/2 cups packed light brown sugar • 1/2 cup all-purpose flour • 4 tablespoons cinnamon • 1 cup butter, at room temperature For the glaze: • 2 1/2 cups powdered sugar • 3 tablespoons corn syrup • 1 teaspoon vanilla • 2 to 4 tablespoons milk To make dough: Grease large bowl and two baking sheets with nonstick oil spray.

In small bowl, whisk together ½ cup water, 2 tablespoons sugar and yeast.

In large bowl, combine milk, butter, 1 cup sugar and 1 cup water.

Stir to melt butter. Stir in yeast mixture, followed by eggs. Stir 5 cups flour and the salt. Gradually stir in 3

cups more flour.

Turn onto heavily floured surface and knead until smooth and elastic, adding remaining flour as necessary to prevent dough from sticking.

Transfer to greased bowl, cover with plastic, and let rise until doubled in size, about 2 hours.

To make filling: In medium bowl, mix together brown sugar, flour and cinnamon. Stir in butter, first with spoon, then using fingers, until well-combined.

To make glaze: In second medium bowl, whisk together powdered sugar, corn syrup and vanilla. Whisk in enough milk to make just-pourable mixture.

Turn out risen dough onto smooth surface and pat or roll into 26- by 20-inch rectangle. Use spatula to spread cinnamon mixture evenly over dough. Starting at one long end, roll up, sealing outside edge. Cut into 20 1-inch rolls. Place rolls 2 inches apart on prepared baking sheets.

Cover and let rise for 30 minutes to 1 hour.

Meanwhile, heat oven to 350 F. Bake rolls until lightly browned, 15 to 18 minutes. Drizzle glaze over rolls. Serve slightly warm or at room temperature.

— By Deb Rapp

Crêpes au Champignon (Mushroom Crêpes) Serves: 4 For the crêpes: • 1 cup all-purpose flour • 1 cup milk, plus more if needed • 3 large eggs • 4 tablespoons unsalted butter, melted • 1/4 teaspoon salt • Melted clarified butter, for skillet For the mushrooms: • 2 tablespoons extra-virgin olive oil, plus more for pan • 1 1/2 pounds mixed fresh mushrooms, cleaned and sliced • 2 bay leaves • Kosher salt and freshly ground black pepper • 1/4 cup dry white wine • 3 tablespoons coarsely chopped assorted fresh herbs, plus more for serving • 4 ounces fresh goat cheese, crumbled To make crêpes: In medium bowl, whisk together flour, milk, eggs, butter and salt. Whisk in additional milk, if needed, to give batter consistency of heavy cream. Let rest at room temperature for at least 30 minutes.

Heat large nonstick skillet over medium-high heat. Brush bottom and sides of skillet with clarified butter, then tilt to pour off excess.

Stir batter, then carefully ladle about 1/4 cup batter into skillet.

Rotate skillet so batter spreads out and thinly coats bottom and edges of skillet. Cook crêpe until edges turn golden brown and

lacy, and crêpe starts to pull away from skillet, about 2 minutes.

Using an offset spatula, carefully flip crêpe; cook second side until just golden, 30 to 40 seconds. Slide crêpe onto plate and top with sheet of wax paper. Repeat with remaining batter, stirring before making each one and adjusting heat as needed to maintain consistent cooking time. Layer cooked crêpes between sheets of waxed paper. Wipe out skillet.

To make mushrooms: Heat olive oil in now-clean skillet over medium-high heat. Add mushrooms and bay leaves, season with salt and pepper, and sauté until just barely tender, about 2 minutes.

Add wine and cook, stirring, until liquid evaporates and mushrooms are tender, 5 to 7 minutes. Remove from heat, discard bay leaves and stir in chopped herbs. Season with salt and pepper.

To assemble: Adjust oven rack to about 5 inches below broiler. Heat oven to broil. Brush large ovenproof gratin dish or other baking dish with olive oil.

Place one crêpe on clean work surface. Place about 1/4 cup sautéed mushrooms in center of crêpe. Roll into cigar shape and place seam side-down in gratin dish.

Repeat with remaining crêpes and mushrooms. Top evenly with cheese. Scatter any remaining mushrooms around gratin dish and season with freshly ground pepper.

Broil until cheese is bubbly, melted and golden brown, 5 to 7 minutes. Sprinkle with additional fresh herbs and serve immediately.

— Recipe and photo by Virginia Willis

Breakfast in bed

By Southern Kitchen

W

hether it’s wiping runny noses, packing hundreds of school lunches, the countless rides to soccer, dance, football or gymnastics, spreading diplomacy among siblings, counseling, cooking, crafting, working … wow. Mom keeps the family running in ways you don’t always consider, but also don’t need a holiday to appreciate.

A quaint breakfast in bed is a wonderful way to start her day, whether it’s that special Sunday in May or just a regular weekend. Whatever you do, don’t wait until Mother’s Day bears down to start thinking up ways to spoil Mom — use this rundown of delicious and thoughtful thankyous to give her a morning of extended comfort.

The decorations With the meal and cocktail on their way to completion, it’s now time to dress up the tray (or the delivery vehicle of your choice) with thoughtful add-ons like Mom’s favorite flowers and a handmade card.

Traditional Mother’s Day decorations aside, a little prep work the day before can go a long way. Put together a place setting using proper linens, fine china and heirloom silver with a name card personalized for mom.

Go a step further and start planning a week ahead with do-ityourself crafts such as a pom-pom garland, family photo garland or a stamped paper tablecloth using ink and leaves found around the yard.

Whether it’s her first Mother’s Day or her 50th, a thoughtful and quaint breakfast in bed using the recipes below is sure to show Mom that she is appreciated.

PHOTO: SOUTHERN KITCHEN

PHOTO: BIGSTOCK.COM

The food While everyone can agree it’s the most important meal of the day, breakfast leaves a wide range of choices for the strategic chef.

From a classic Eggs Benedict to homemade waffles with fresh fruit, or maybe even a healthy avocado egg-in-a-hole, you’ll want to find the right bite and flavor to keep your mom happily in bed until lunchtime.

“I’m a firm believer that these ‘Hallmark holidays’ should be every day of the year,” said James Beard Award-winning chef John Currence. “While I don’t relegate it to a particular day, I do pamper my wife on Mother’s Day because I’m a deep believer in the significance of the work that motherhood is. I’m amazed at my wife, at the job that she does and the mother that she is to our daughter.”

As the owner of six restaurants in Oxford, Mississippi, including City Grocery and Bouré, Chef Currence is also the author of “Big Bad Breakfast: The Most Important Book of the Day.” He shared with us a bed-friendly recipe, which you can read below, from his cookbook.

The drinks When it comes to refreshments, you can get as simple or sophisticated as you’d like. The options are endless — from freshsqueezed blood orange juice to home-roasted coffee beans — but don’t rule out a cocktail just because of the clock.

“The Bonal Paloma is an easy cocktail that I like to whip up at home to surprise my wife with breakfast in bed,” said Zach Lynch, bar manager at Ice Plant Bar in St. Augustine, Florida. “Fresh grapefruit juice is a great pairing to the French gentiane liqueur and a nice, low-ABV way to start the day. It’s all about her, after all.

“I’m also a big fan of the Seelbach, a new classic from New Orleans,” said Lynch of a favorite on his restaurant’s brunch menu. “But when it comes to a nonalcoholic treat, I like to dress up my coffee with a half-ounce of Angostura bitters and quarter-ounce of simple syrup. It’s like a coffee Old Fashioned with a chicory taste.”

Bonal Paloma

Serves: 1 • 1 slice whole wheat bread • 1/4 cup diced country ham or chopped cooked bacon • 1/4 cup garlic cheese grits • 1/4 cup grated Parmesan cheese • 1/4 cup grated sharp cheddar cheese • 1 tablespoon chopped fresh herbs of your choosing • 2 eggs • Salt and pepper to taste Preheat oven to 350 F. Spray a 10 oz. Charlotte mold or an 8 oz. ceramic, ovenproof cup with nonstick spray.

Toast the bread and cut into two 3-inch rounds. Place one toast round in the bottom of the cup, followed by half of the ham, half of the grits and a pinch each of the Parmesan, cheddar and herbs. Add another layer of toast, followed by the remaining ham and grits, and a pinch of each of the Parmesan and cheddar.

Crack the eggs over the top, season with salt and pepper, and sprinkle with the remaining herbs and cheeses.

Place the cup on a small baking sheet and bake until cheese is melted and bubbly and the visible egg whites are just cooked (about 8 minutes). If you like your eggs completely set and hard, bake for 12 to 14 minutes. Serve immediately.

Take it outside Hosting a spring cookout

By Southern Kitchen

PHOTO: RAMONA KING

PHOTO: SOUTHERN KITCHEN

Big Bad Breakfast Egg Bake

Makes 1 drink • 1 1/2 ounces Bonal Gentiane Quina aperitif • 1/2 ounce grapefruit juice • Soda water Combine Bonal and grapefruit juice in a rocks glass over ice, stir and top with soda water. Garnish with a micro bouquet of edible flowers.

PHOTOS: RAMONA KING

O

nce we begin shedding heavy winter coats for light, breezy cardigans, in no time we’re planning our first cookout of the spring.

Backyard shindigs are the best way to kick off the season because they not only bring together friends and family but are also simple to host.

That said, a good cookout should be much more than just cracking open a beer and grilling hot dogs. Here’s how to plan a spring cookout that’s equal parts elegant and down to earth.

The food Plan exactly what you’d like to cook out.

Will it be a proper barbecue with ribs or pulled pork? Will it involve flipping handpattied hamburgers and sausages on the grill?

Or maybe you’re going with some freshgrilled veggies or hand-speared kabobs?

Whatever you decide, make sure the main dishes are accompanied by an array of sides that’ll suit a range of palates, whether it’s a heaping helping of Strawberry-Spinach Salad (Page 43) or a tempting platter of Southern Pecan Deviled Eggs (Page 23).

For dessert serve seasonal produce like apricots, mangoes, oranges and rhubarb.

The drinks Every cookout needs a never-ending flow of iced tea and/or lemonade. An outdoor feast is also a perfect opportunity to mix up fruity springtime libations like a Lemon-Gin Fizzy Punch (Page 20) or Strong Palmers (Page 7). To serve these thirst-quenching beverages, make it easy on yourself and invest in a few self-serve drink containers, like a Mason jar drink dispenser. Don’t forget to clearly label each dispenser to ensure guests know which drinks are alcoholic.

Store bottled and canned beers and other drinks in a galvanized beverage tub filled with ice. Keep a bottle opener nearby along with a container to collect bottle caps for recycling. Feeling especially eco-friendly?

Swap out plastic and paper straws for reusable stainless steel straws, and offer each guest his or her own Mason jar in lieu of the traditional plastic red cups.

Decorations Cookouts are traditionally casual affairs, but that doesn’t mean you should ignore the decor. With all the greenery sprouting from the ground, you don’t have to do much to make a big impact. Keep it simple with light and airy touches: bouquets

of fresh-cut flowers, paper lanterns or a string of colorful cloth bunting.

As for the table, covering it with clean, white linen will never fail to make a good impression, but warm-weather cookouts practically beg for classic red checkered tablecloths. Another great option is laying down sheets of butcher paper.

In addition to looking great and making post-party cleanup a breeze, butcher paper is perfect for parties with children and artsy adults. Simply leave out a jar of crayons and watch everyone go to town.

Gametime When your butcher paper Picassos get ready to stretch their legs, you should have an array of yard games for them to play.

Cornhole and horseshoes are classic competitions, but if folks are looking for something a little less intense (but just as fun), a Giant Jenga tower is guaranteed to be a hit.

If your cookout extends into the evening, remember to think about lighting options, especially around food and drink stations. The aforementioned paper lanterns can work double-duty here. Failing that, opt for strategically placed string lights, LED tea lights or even ironically tacky Tiki torches in high-traffic areas.

Sweet tart

3 berry good recipes

Magic Lemon Cups taste like spring

By Kate Williams Southern Kitchen

B

etween lemon bars, ice box pie, pound cake and chess, not to mention all the lemons thrown into countless glasses of sweet tea and squeezed onto fresh fruits, this bright yellow citrus fruit is synonymous with spring in the South.

But despite my proclivity for lemon-filled dessert, I’d never heard, much less tried, anything like these “magic” lemon cups.

Sent to Southern Kitchen from prolific contributor Elizabeth Lide, magic lemon cups were

Magic Lemon Cups

Serves: 6 to 8 • 1 cup sugar • 2 tablespoons unsalted butter, softened • 5 tablespoons fresh lemon juice, plus zest of 1 lemon • 1/4 cup all-purpose flour • Pinch salt • 3 large eggs, separated • 1 1/2 cups milk Heat oven to 350 F. Place six to eight small ramekins in bottom of 9- by 13-inch cake pan.

In large bowl, beat together sugar and butter with electric mixer until smooth. Beat in lemon juice, lemon zest, flour and salt.

In small bowl, whisk together egg yolks. Beat egg yolks into sugar mixture, followed by milk.

Clean mixer beaters.

In second large bowl, beat egg whites with electric mixer on medium-low speed until frothy.

Increase speed to medium-high

a specialty of Lide’s grandmother. These small cakes, also known as “lemon delicious pudding,” became popular in America at some point in the late 19th century; one of the earliest American-published recipes appeared in the “Boston Cooking School Cook Book” by Fannie Farmer.

Farmer’s recipe likely came to her cooking school via England, where cooks have been preparing similar dishes since at least the late 17th century, and custards since the time of ancient Rome.

The magic comes during the baking process, when the light sponge cake separates from a thick lemon curd-like pudding, which forms on the bottom. Serve them warm in small cups and

you’ll have a tangy sauce on the bottom; serve them cool and you can flip them out into cute round cakes topped with a generous layer of lemon curd.

A word to the wise — making these cakes from scratch isn’t the absolute easiest thing to do. You will need to separate eggs, beat the whites and fold everything together carefully before baking in a water bath. You’ll want to take all of this care in order to produce a dessert with an ethereally light sponge on top and a creamy, smooth custard below. But if you take your time, use an electric mixer and measure carefully, you’ll end up with perfect, and perfectly cute, little cakes to serve all spring long.

Salad The key in this dish is how the pecans bring sweetness and acidity to the party, especially in contrast to the salty cheese. Your options are numerous when it comes to dressing. Either make it yourself, as directed in the recipe, or use a creamier dressing, such as buttermilk ranch or green goddess, which also serve to highlight the sweetness of the strawberries. Blue cheese can be a polarizing ingredient; if you’re not a fan, try a creamy feta or goat cheese instead.

Strawberry-Spinach Salad With Pecans and Blue Cheese Serves: 2 to 4 • 1/3 cup coarsely chopped pecans • 8 to 10 strawberries, stemmed and quartered • 1 (5- or 6-ounce) bag baby spinach • 1/2 cup cubed blue cheese • 2 tablespoons extra-virgin olive oil • 2 teaspoons balsamic vinegar • Salt and freshly ground black pepper In a small skillet, toast the pecans over medium heat until fragrant, 3 to 5 minutes. Watch closely and shake the pan occasionally to prevent burning. Transfer to a bowl and let cool to room temperature.

In a large serving bowl, combine the toasted pecans with the spinach, strawberries, cheese, oil and vinegar.

Toss thoroughly until the leaves are coated. Season to taste with salt and pepper and serve.

and continue to beat until eggs form stiff peaks, 3 to 5 minutes.

Gently stir one quarter of egg whites into sugar mixture. Gently fold in remaining egg whites; it is OK if some whites remain visible.

Divide batter among ramekins.

Place cake pan, with ramekins inside, on center rack of oven.

Carefully pour water into cake pan, around ramekins, until it reaches about halfway up sides of ramekins. Bake until cake is firm and light golden brown, 35 to 40 minutes.

Carefully transfer ramekins to cooling rack and let sit at least until the ramekins are cool enough to handle. Serve warm or at room temperature. (To flip cakes out of ramekins, wait until cakes are completely cool. Run knife around inside of ramekin, place small dessert plate on top of cake, and flip to release the cake. If necessary, tap firmly on bottom of ramekin to dislodge any stubborn bits.)

PHOTO: KATE WILLIAMS

PHOTO: RAMONA KING

Shortcake

Cobbler

Strawberry Cobbler

Serves: 8-10 • 3 pounds strawberries • 1 lemon, juiced • 2 cups and 3 tablespoons brown sugar • 3 tablespoons of corn starch • 2 cups of all purpose flour • 1 teaspoon baking powder • 1/2 teaspoon cinnamon • 1/4 teaspoon kosher salt • 1/2 cup butter • 2 eggs • 1 teaspoon vanilla extract Heat oven to 375 degrees. Wash the strawberries and dry on a towel. Cut the green tops off the strawberries and cut in half or quarter depending on size.

In a medium bowl, mix the cut strawberries, lemon juice, 3 tablespoons brown sugar and corn starch until well incorporated. Pour into a 13 x 9 inch baking dish.

In a separate bowl, mix the flour, baking powder, the remaining brown sugar, cinnamon and salt together. Cut the butter into the flour mixture until there are pea-sized chunks.

Crack eggs into a small bowl. Add in vanilla extract and whisk together. Pour egg mixture into the flour mixture and stir lightly to mix.

Spoon dollops of the crust over the strawberries in the baking dish to cover.

Bake for 40 to 50 minutes, until top is browned and crusty. Remove from heat and let rest for 10 minutes.

Serve with whipped cream or ice cream.

— By Josh Connor

PHOTO: SOUTHERN KITCHEN

Strawberry shortcake with a salty, savory biscuit base absorbs the juices given off by the macerated fruit (maceration is simply the process of softening a fruit or vegetable by soaking it in a liquid). In this case, the sugar draws liquid out of the strawberries, making them soften further. Whether you choose buttermilk or cream for your biscuits, they are truly the most integral part of the shortcake. For a stronger and more pure vanilla flavor, switch from vanilla extract to one freshly split whole vanilla bean, scrape the bean’s insides and use the paste to coat your strawberries. The intensity of the vanilla bean will complement the strawberries and permeate throughout the entire dish.

PHOTO: BIGSTOCK.COM

Peach, blueberry and apple cobblers may get most of the attention, but don’t forget about fresh strawberries as potential cobbler fodder. This recipe allows for the strawberries to gently break down throughout the cooking process while still retaining some of their structural integrity. Cinnamon and strawberries have a great affinity for one another, so don’t skip out on adding the warming spice to the crust mixture.

Strawberry Shortcake

Serves: 6 • 2 1/2 cups sifted White Lily flour, plus more for the counter • 2 1/4 teaspoons baking powder • Kosher salt • 4 tablespoons unsalted butter, cut into 1/2-inch pieces and chilled, plus 2 tablespoons, melted • 2 cups heavy cream, chilled • 1/2 cup half and half, chilled • 5 cups hulled strawberries, sliced lengthwise • 1/4 cup plus 1 1/2 tablespoons sugar • 1 teaspoon vanilla Heat oven to 450 F. In a large bowl, whisk together flour, baking powder and 1 3/4 teaspoons salt. Add chilled butter and, working quickly, coat in flour and rub between fingertips until about half of butter is coarsely blended and other half remains in 1/2-inch pieces.

Make well in flour mixture and pour in 1/2 cup cream and the half and half. Stir quickly, just until dough begins to form mass.

Dough should be soft and a bit sticky and there should not be large amounts of unincorporated flour in bowl. If dough is too dry, add a few tablespoons more

cream.

Turn dough immediately onto generously floured surface, and with floured hands, knead briskly 8 to 10 times until cohesive dough is formed.

Gently flatten dough with hands. Then, using floured rolling pin, roll into 1/2-inch-thick round.

With fork dipped in flour, pierce dough completely through at 1/2inch intervals.

Lightly flour 3-inch biscuit cutter and stamp out rounds without twisting. Arrange cut biscuits on parchment-lined baking sheet so that they almost touch. Do not re-roll scraps. Bake in upper third of oven until crusty golden brown, 8 to 12 minutes. Brush with melted butter and let cool.

Meanwhile, in medium bowl, sprinkle strawberries with 1/4 cup sugar and pinch of salt and toss gently. Let sit until sugar is dissolved and berries have exuded some juice, about 10 minutes.

With electric mixer, beat cream, 1 1/2 tablespoons sugar and vanilla until it thickens to soft consistency that just holds it shape.

To serve, split 6 biscuits and spoon berries over bottom half of each. Spoon whipped cream generously over berries and cover with tops of biscuits. Serve immediately.

PHOTO: BIGSTOCK.COM

Make a

mimosa bar

Eat. Drink.

Entertain.

for any occasion

By Lindsay Davis Southern Kitchen

W

hether you’re celebrating a bridal shower, baby shower or holiday brunch, a mimosa bar will surely set a fun tone for the affair.

The essentials From a springtime Easter brunch to a summertime bridesmaids’ luncheon or crisp fall baby shower, you can set a mimosa bar to match the affair and cater to each guest’s fancy.

You’ll need to gather prosecco, cava or Champagne, depending on budget, along with several types of fresh juice for the base of your mimosa bar. Any entertaining pro should have a Champagne bucket or beverage tub on hand. If not, this is the perfect time to make that purchase.

Before you begin your Champagne campaign, ensure you’re offering a varied lineup

of bubbly. Guests with differing tastes may prefer a dry Champagne to a sweet prosecco, especially when paired with a super-sweet mixer such as peach juice.

Snag some carafes or pitchers for your various juices to pair with your wine. This is where it gets fun, y’all — if you’re throwing that baby shower in the fall, make apple cider an option for your “Mom-osa.” If your party is in the summer, offer watermelon or pineapple juice — the sky’s the limit! For those who like the classics, make sure to offer orange or tangerine juice.

Think thematically If you’ve gone with the aforementioned watermelon and pineapple juice for a summertime soiree, your event lends itself perfectly to being a themed affair. Transport your guests to a backyard oasis and have the bride or birthday bruncher don a flower crown or lei and plop her in a peacock chair, a definite way

to make anyone feel special on a big day.

Location, location, location Station your bar in an area where you’d like the flow of traffic to end up, but with enough room for a line to form and pool near a seating area.

The finishing touch Round out your party’s theme with garnishes. Springtime strawberries add a classically sweet element to a bridal shower mimosa, cucumbers keep everyone cool in the summer, and a cinnamon stick is ideal for an apple cider mimosa in the fall.

We love adding themed straws, umbrellas or flags to our mimosas, too. Add a “drink me” tag for a Mad Hatter-themed party.

Display the accoutrements in containers near the end of your bar and let your guests run wild. We love to match any streamers, confetti or balloons to these final touches for a consistent theme throughout.

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