SOUTHER KITCHEN MAGAZINE

SPRING COOKBOOK & ENTERTAINING GUIDE

64 NEW RECIPES

HOLIDAY MENU

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 3-11

12-23

Easter

Kentucky Derby

STAFF

24-27

Season’s best

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

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Season’s best

By Kate Williams Recipes by Jeffrey Gardner Southern Kitchen

RAMONA KING

Spring Pea Salad

with Mozzarella and Pecan Pesto Serves: 2 For the pecan pesto: • 3/4 cup pecan pieces • 1/2 bunch Italian parsley, leaves only • 1 (0.75-ounce) package basil, leaves only Zest and juice of 1 lemon • 3/4 cup extra-virgin olive oil • Kosher salt and freshly ground black pepper For the salad: • 2 cups sugar snap peas • 1 cup English peas • 1 ball fresh mozzarella cheese, sliced 1/2-inch thick To make the pesto: Heat the oven to 350 degrees.

Place pecans on a baking sheet; roast until browned and fragrant, 5 to 7 minutes. Let cool to room temperature. Transfer 1/2 cup of the cooled pecans to a food processor.

Add the parsley, basil, lemon zest and juice

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to the food processor and pulse the mixture until uniform. With the motor running, slowly drizzle in the olive oil until the mixture is thick and spreadable. Season to taste with salt and pepper.

To make the pea salad: Bring a large pot of heavily salted water to a boil over high heat.

While the water is heating, fill a large bowl with ice water. Add the snap peas in batches to the boiling water and cook until just tender, 2 to 3 minutes. Immediately remove from the boiling water and plunge into the ice water to stop the cooking process. Repeat with the remaining snap peas and English peas. Drain the cooled peas and shake off any excess water.

To serve, arrange the peas in a small pile on a serving plate. Top with two slices of mozzarella and drizzle with pecan pesto. Garnish with the remaining chopped pecans and serve.

Roasted Asparagus with Brie and Croutons

Serves: 4

RAMONA KING

2 slices sourdough bread, cut into 1/2-inch cubes • 1/4 cup extra-virgin olive oil • Kosher salt and freshly ground black pepper • 1 bunch asparagus, woody ends trimmed • 1/2 wheel Brie, cut into 1/4-inch-thick slices Heat the oven to 350 degrees.

In a medium bowl, toss the bread cubes with 2 tablespoons of the olive oil until well-coated. Season with salt and pepper. Arrange in a single layer on a rimmed baking sheet and bake until golden brown and crisp, 8 to 10 minutes. Transfer to a wire rack and switch oven to broil.

Bring a large pot of heavily salted water to a boil

over high heat. While the water is heating, prepare a large bowl of ice water. Add half of the asparagus to the boiling water, making sure the water maintains its boil. Cook until asparagus is just tender, about 2 to 3 minutes. Immediately plunge the asparagus in the ice water to stop the cooking process. Repeat with remaining asparagus. Once asparagus has cooled, remove from the ice water and pat dry.

Arrange asparagus in a single layer on a baking sheet. Toss with the remaining 2 tablespoons olive oil and season with salt and pepper. Scatter the cheese on top of the asparagus and broil until the cheese has melted and asparagus has started to blister, 3 to 5 minutes. Divide between serving plates, garnish with croutons and serve.

SOUTHERN KITCHEN | 5

RAMONA KING

Asparagus & Rice Casserole Serves: 6 • 1 bunch asparagus, ends trimmed • 4 tablespoons unsalted butter • 1 cup sliced cremini mushrooms • 1 shallot, minced • 2 cloves garlic, minced • 3 tablespoons all-purpose flour • 2 cups half and half • 2 cups cooked white rice • 2 cups grated sharp white cheddar cheese • Kosher salt and freshly ground black pepper Turn the broiler to high. Grease an 8-inch baking dish with non-stick oil spray.

Bring a large pot of salted water to a boil. Fill a large bowl with ice water.

When the water is boiling, add half of the asparagus and cook until the asparagus is tender, 3 to 5 minutes. Using a slotted spoon, transfer to the prepared ice water and repeat with remaining

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asparagus. When all of the asparagus is cooked, remove from the ice bath, pat dry and cut into 3/4inch pieces.

Melt the butter in a large skillet over medium heat. Add the mushrooms and cook, stirring frequently, until softened, 5 to 7 minutes. Add the shallot and garlic and cook, stirring constantly, until aromatic, about 1 minute. Add the flour and cook, stirring, until its raw flavor is cooked out, about 3 minutes.

Add the half and half, bring to a simmer, and cook, stirring, until the mixture has thickened, 5 to 7 minutes. Add the rice and asparagus and cook, stirring, just until heated through, 3 to 5 minutes.

Remove from the heat and stir in 1 cup of the cheese until it melts. Season to taste with salt and pepper.

Transfer to the prepared baking dish and top with the remaining cheese. Broil until the cheese is melted and golden brown, about 5 minutes.

Remove from the oven and serve hot.

Cast Iron Seared Asparagus

with Lemon Tarragon Mayonnaise Serves: 4 For the Lemon Tarragon Mayonnaise: • 1 cup mayonnaise • Juice and zest of 1 lemon • 1/4 cup chopped fresh tarragon • Salt and freshly ground black pepper For the asparagus: • 2 tablespoons extra-virgin olive oil, plus more for serving • 1 bunch standard or jumbo asparagus, trimmed and peeled • Salt and freshly ground black pepper • Parmigiano Reggiano, for serving

LAUREN BOOKER

To make the mayonnaise: In a medium bowl, whisk together the mayonnaise, lemon juice, lemon zest and tarragon. Taste and season with salt and pepper.

To make the asparagus: Place a cast iron skillet over high heat and let heat until almost smoking.

Add the oil, followed by the asparagus in a single layer. Shake the pan to coat the asparagus in the oil, then let the asparagus cook undisturbed until it begins to caramelize, 3 to 5 minutes. Turn the asparagus and caramelize the second side, about 3 more minutes.

(Depending on the size of your skillet, you may need to do this step in several batches to give the asparagus ample space to move around.)

Transfer the asparagus to a plate and season with salt and pepper. Serve topped with the Lemon Tarragon Mayonnaise, a generous grating of Parmigiano Reggiano and a drizzle of olive oil.

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Sweet return How to keep and cook first-of-the-season Vidalia onions

By Virginia Willis Southern Kitchen

Y

ou might be a Southerner if you associate panty hose with onions.

And, no, it’s not weird or kinky.

Pretty much any Southerner worth their salt knows that the best way to store a springtime crop of Vidalia onions is to tie them up in a long, knotted train of sheer tights and hang them in a cool, dry place as long as they’ll last.

The Vidalia onion harvest is typically from late April through mid-June. In this age of season-less grocery stores where both strawberries and winter squash are always available, there’s something perfectly wonderful about that tradition of grabbing the onions at their peak.

Seasonality aside — why are these onions so special? Unlike a typical yellow or white onion, they don’t have that pungent bite and they’re shaped more squatty than round. To be considered a true Vidalia, an onion has to be grown from a specific Yellow Granex hybrid in a 20-county area in southeast Georgia surrounding the town of Vidalia, where there is a naturally low level of sulfur in the soil. Sulfur is what gives alliums like onion and garlic their distinctive bite — so it makes sense that if there’s not much sulfur in the soil, there won’t be much sulfur in the onion.

In addition, the sandy soil and temperate weather of the coastal plain create

VIRGINIA WILLIS

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Nearly every article about Vidalia onions says they are sweet enough to eat out of hand like an apple.

Well, they may be, but I am not sure why one would.

There are plenty of other ways to enjoy them, and pure and simple treatment seems to be best.

Vidalia onions are crisp, juicy and delicious served raw and thinly sliced on a sandwich, in a salad or in slaw. A snappy white slab of Vidalia on a cheeseburger hot off the grill is one of life’s purest pleasures. Another favorite old-fashioned Southern side dish consists of translucent paper-thin rings of Vidalia onion and garden-fresh cucumber drizzled with a dash of sharp vinegar, seasoned with salt and freshly ground black pepper, and perhaps garnished with a snip or two of fresh chives or parsley. Later in the summer when the produce really begins to come in, the marriage of sweet sliced Vidalias and meaty, pungent tomatoes doused in green golden olive oil, kissed with a smattering of sea salt and swimming in their own winey juices is a dual exercise in glorious excess and restraint.

VIRGINIA WILLIS

the perfect environment for Georgia’s sweet onion.

Grown elsewhere, that same hybrid simply won’t have the same taste.

The Vidalia Onion Act of 1986 created regulations governing the growth and marketing of these trademarked onions, which included permitting the agricultural commissioner the authority to set the first date the onions could be shipped. This particular rule is not always popular with the farmers, but it is, in effect, a form of quality control. What if the onions are shipped too early, aren’t ripe, and someone purchases a Vidalia that’s not sweet? It damages the brand. These onion regulations are the closest thing we have in the state of Georgia to appellation d’origine contrôlée, the French government-mandated certification granted to certain French geographical indications for wines, cheeses, butters and other agricultural products.

And, we’re talking about serious money here — about $150 million of Vidalia onions are produced in Georgia every year.

SOUTHERN KITCHEN | 9

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VIRGINIA WILLIS

Though undeniably incredible raw, these special onions become almost candy-like when cooked. A common first rite of spring is the tremendously popular recipe of scored whole onions topped with a pat of creamy butter and cooked in the microwave or baked in the oven until meltingly soft. The tender layers separate and bloom into a pale ivory flower tinged with a mere hint of green. They soar grilled — their blackened, deliciously bitter edges contrasting against the sweetness of the tender rings.

One of the most famous Vidalia onion recipes is baked onion dip. On the internet, there are pages upon pages of this ridiculously simple dip of raw Vidalia onions, mayonnaise and copious amounts of cheese.

Oh, and possibly hot sauce. Almost every recipe gets five stars!

My grievance with most baked Vidalia onion dips is not with the fat or calories, it’s that the cheese hides the bright, clean flavor of the sweet onions. I don’t want these Georgia gems to be dull and lost; I want to celebrate them!

The classic bistro dish French onion soup, crowned with a golden brown crouton that’s topped with gooey, molten Swiss, is a superior example of achieving balance in a dish. It showcases the magical taste of tender, slow-cooked onions with just enough nutty cheese. With this soup, and a nod to my culinary training as inspiration, I developed a recipe for baked, caramelized dish that can be served as a dip or as a vegetable side — a perfectly simple celebration of those panty hose-clad Vidalias I’ve now got in storage.

VIRGINIA WILLIS

Baked Caramelized Vidalia Onions Makes about 3 cups • 1 1/2 cups grated Swiss cheese (about 4 ounces) • 1/2 cup panko breadcrumbs • 1/2 teaspoon paprika • 2 tablespoons vegetable oil • 3 Vidalia onions, chopped • Kosher salt and freshly ground black pepper • 1 teaspoon apple cider vinegar • 2 tablespoons all-purpose flour • 2 cloves garlic, very finely chopped • 1 cup low-fat milk, at room temperature • 1/2 teaspoon freshly picked thyme leaves, plus more for garnish • 1/4 teaspoon cayenne pepper, plus more to taste Heat the oven to broil.

In a medium bowl, combine 1/2 cup of the cheese

with the panko and paprika.

In a medium ovenproof skillet, heat the oil over medium-high heat. When the oil is shimmering, add the onion and season with salt and pepper. Cook, stirring occasionally, until the onions are golden brown, about 15 minutes. Add the vinegar and cook until the skillet is dry, 1 to 2 minutes. Stir in the flour and garlic until thoroughly combined. (The mixture will be slightly dry and pasty.)

Stir in the milk and bring to a boil over high heat.

Remove from the heat and stir in the remaining 1 cup of cheese with the thyme and cayenne. Season to taste with salt and pepper. Use a wooden spoon to level out the onions and top with the reserved panko mixture.

Broil until the cheese is melted and the crust is golden brown, about 5 minutes, depending on the strength of your broiler. Serve immediately.

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VIRGINIA WILLIS

The best portable

beverages

By Mike Jordan Southern Kitchen

A

picnic is not quite a picnic if you don’t have drinks to sip while relaxing in the sun. Depending on the occasion and what you’re doing — grilling or chilling — it’s important to know what will work and what won’t.

WITHOUT ALCOHOL

Country Thyme Lemonade Serves: 8 • 8 cups water • 2 cups sugar • 1 ounce thyme sprigs, stripped, plus more for garnish • 1 3/4 cups fresh lemon juice • Ice cubes • Lemon slices, for garnish In a medium saucepan, combine 1 cup water with the sugar and thyme and bring to a simmer over medium-high heat. Reduce the heat to low and continue to simmer for 10

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minutes. Pour through a fine mesh strainer into a separate container and let cool to room temperature.

Once syrup has cooled, stir in the lemon juice and remaining water. Serve over ice, garnished with a lemon slice and thyme sprig.

Classic Sweet Tea with Lemon Serves: 4 to 6 For the Lemon Simple Syrup: • 1 cup sugar • 1 cup water • 1 large, juicy lemon For the Sweet Tea: • 1 family-sized black iced tea bag, such as Luzianne • 4 cups water • Ice cubes, for serving To make the lemon simple syrup: In a small saucepan, combine the sugar and the water. Use a vegetable peeler to remove the peel from the lemon. Add the peel to the sugar mixture and reserve the lemon for serving.

Place the saucepan over medium-high heat and bring

VIRGINIA WILLIS

to a boil, stirring to dissolve the sugar. As soon as the mixture comes to a boil, remove the saucepan from the heat and let cool to room temperature. Once cool, remove the lemon peels.

To make the sweet tea: Place the tea bag in a medium teapot or heat-proof pitcher. Bring 2 cups of the water to a boil; pour the boiling water over the tea. Let steep for 5 minutes, then remove the tea bag. Stir in the remaining 2 cups water and let the mixture cool to room temperature.

Once cool, stir in lemon syrup to taste.

Slice the reserved lemon into wedges or rounds. Serve the tea in tall glasses filled with ice cubes and garnished with the lemon wedges.

Before serving, stir well to combine, then pour over ice.

Garnish with citrus slices and serve.

Classic Arnold Palmer

Bourbon Prosecco Spritzer

You’ve got the lemonade down, and you’ve mastered the tea; there’s only one thing left to do. Mix them! You just have to strike the right balance.

Makes 1 cocktail For the Sage Simple Syrup: • 1/2 cup water • 1/2 cup sugar • 5 sprigs fresh sage For the cocktail: • 3 ounces fresh orange juice • 1 1/2 ounces high-quality bourbon, such as Woodford Reserve • 1/2 ounce Sage Simple Syrup • Ice cubes • 3 ounces prosecco, such as Luna Nuda • Sage leaves and edible flowers, for garnish To make the sage simple syrup: In a small saucepan, bring the water and sugar to a simmer over medium heat, stirring to dissolve the sugar. When the sugar has

WITH ALCOHOL Red Sangria

Serves: 20 • 2 (750-milliliter) bottles shiraz or other red wine • 3/4 cup Gran Torres liqueur • 3/4 cup simple syrup • 1/2 cup triple sec • 1/2 cup fresh orange juice • Lemon, lime and orange slices for garnish In a large pitcher, combine the wine, Gran Torres, simple syrup, triple sec and orange juice. Cover and refrigerate for 3 to 24 hours.

Beergaritas Serves: 8 • 1 (12-ounce) can frozen limeade concentrate • 6 to 12 ounces tequila • 3 (12-ounce) Mexican-style beers, such as Corona • Ice • Lime slices for garnish In a pitcher, stir together the limeade and tequila until well-combined. Add the beers. Pour into individual glasses over ice; garnish with lime slices.

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Holiday classics Traditional Easter favorites

By Kate Williams

PHOTOS: KATE WILLIAMS

Southern Kitchen

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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

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.

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Casseroles This onion-loaded rice casserole makes for an easy and satisfying side dish. Vidalia onions, a Southern speciality, are recommended, and they cook down slowly in a heap of butter until they begin to melt and caramelize. A little more than a cup of Swiss cheese is added for a hint of seasoning and just a bit of binding power — this is not a cheesy rice casserole by any means — and a modest cup of cream does the work of softening parboiled white rice. You’ll end up with a crisp crust and tender center, and the whole thing will go perfectly with just about any other mains and sides you can dream up.

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.

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Old-Fashioned Macaroni and Cheese Casserole

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.

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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 bisucits. 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.

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 8- or 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.

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Kolaches

These hand-eld 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 • 1/4 cup sugar 1/4 cup sugar • 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.

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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 and 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.

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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.)

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Dessert

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.

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PHOTOS: KATE WILLIAMS

For dessert, try a twist on strawberry shortcake — angel berry pie. Tthis 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.

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, beat heavy cream to slightly-firmer-than-soft-peaks in mixer with whisk attachment on medium-high speed, 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.

PHOTO: SOUTHERKITCHEN

Incorporate touches of spring into your

Easter brunch

By Southern Kitchen

and lots of them. Fresh bouquets of peonies and lavender bring the scent of spring indoors. Broad-brimmed Champagne flutes or millions, Easter marks a time to add a festive flair to the tabletop. Even come together to celebrate family and small flourishes, like a bow on the back of friends. For grown folks, it’s also a fes- a chair, enhance the ambiance of the day.

To further create a welcoming atmosphere, tive segue into the comforting warmth Jordan suggests letting guests do what comes and vibrant colors of spring, when we shake naturally.

Establish a relaxing zone for adults off the sands of hibernation and reunite in to hide while the little ones run amok and celebration for the beginning of sunnier days. chase eggs on the front lawn. Think dim Few appreciate this time of year more than lighting, muted colors and decorative vessels former Southern Living magazine editorof holiday sweets. Sure, Easter is all about at-large Christy Jordan, whose food blog Southern Plate boasts millions of visitors each family, but for the older generation, it’s permonth, more than 300,000 Facebook fans and fectly OK to find somewhere that, for at least a few minutes, remains a quiet, kid-free space.

100,000-plus digital newsletter subscribers.

“We set up a spot just for the teens and The ninth-generation Alabamian and one for the younger ones as well,” said Jorauthor of three cookbooks (“Southdan. “There is plenty of time to have fun ern Plate”, “Come Home to Supper” and all together, but this keeps the meal more “Sweetness”) offers these tips and tricks relaxing and slower-paced for everyone.” for hosting a festive Easter brunch.

F

Atmosphere Easter decorations should be simple and delightful: bright explosions of pastel,

Entertainment “Our Easters are pretty laid back, but we do have some games on the

SOUTHERN KITCHEN | 23

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).

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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.

SOUTHERN KITCHEN | 25

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.

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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.

PHOTOS: RAMONA KING

Bourbon gives buns a

Southern kick

By Kate Williams Southern Kitchen

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.

SOUTHERN KITCHEN | 27

Southern Hot Cross Buns 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

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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 medium-low 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 milkegg 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.

Bring Kentucky to your

Derby Day table

By Jeffrey Gardner Southern Kitchen

SOUTHERN KITCHEN | 29

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.

Benedictine Tea Sandwiches

PHOTO: RAMONA KING

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 all ingredients in a mixing bowl. 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.

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Hot Brown

PHOTO: RAMONA KING

Originating at the Brown Hotel in Louisville, the Kentucky Hot Brown is an open-faced turkey sandwich topped with bacon, tomato and a rich cheese sauce. If tomatoes are in season, feel free to use fresh ones, but I love the concentrated sweetness and acidity of oven-roasted tomatoes. Since we’re making an open-faced sandwich, I prefer a thicker cut of bread: Texas toast or Pullman loaf. Thick-cut turkey breast is best here; avoid deli meat if possible.

Kentucky Hot Brown

Serves: 4 For the Mornay sauce: • 6 tablespoons unsalted butter • 1/3 cup all purpose flour • 3 cups milk • 2 teaspoons kosher salt • 1/8 teaspoon freshly ground black pepper • 1/8 teaspoon ground nutmeg • 3/4 cup sharp white cheddar cheese, grated • 1/4 cup parmesan cheese, grated For the sandwich: • 4 slices thick cut white bread or Texas toast • 4 tablespoons unsalted butter • 4 Roma tomatoes, halved • 2 tablespoons olive oil • 2 teaspoons kosher salt • 1/2 teaspoon freshly ground black pepper • 2 pounds roasted turkey breast, sliced 1/2 inch thick • 8 strips smoked bacon, cooked until crispy • 1/4 bunch fresh Italian parsley, leaves only, roughly chopped For the sauce: In a medium saucepan, melt the

butter over medium heat. Gradually whisk in the flour and cook until the mixture tightens, then relaxes into a loose paste, about 2-3 minutes.

Whisk in the milk, and continually stir until simmering and sauce has thickened. Turn off the heat and whisk in seasonings and cheeses. Stir until smooth, and adjust seasoning with salt if desired.

Store until ready to assemble.

Heat oven to 350 F. Spread one side of the bread with the butter.

Place on a baking sheet and toast in the oven until golden brown, about 10 minutes.

In a small bowl, toss the tomatoes in olive oil, salt and pepper. Place the tomatoes cut side up on a wire rack atop a baking sheet, and bake until tomatoes have slightly shriveled, about 20-25 minutes.

To assemble, evenly divide the turkey on top of each piece of toast. Place on a baking sheet, and cover the entire piece with the Mornay sauce.

Switch the oven to broil at 500 F until sauce starts to lightly caramelize. Transfer to a plate, and top each slice with two strips of bacon and two halves of the roasted tomatoes. Garnish each sandwich with a sprinkle of chopped parsley and serve immediately.

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Dessert

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

Serves: 8 to 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

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minutes. 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 pie is slightly souffled yet firm, about 1 hour. Test by sticking a knife in the center of the pie. 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.

A festive

Cinco de Mayo menu

By Jeffrey Gardner

PHOTOS: RANJI MCMILLAN

Southern Kitchen

SOUTHERN KITCHEN | 33

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.

PHOTOS: RANJI MCMILLAN

Yucatan-Style Ceviche with Avocado

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 jalapeno 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, jalapeno and olive oil. Season to taste with salt and serve with the toastadas or chips.

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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.

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 salt-sugar 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.

SOUTHERN KITCHEN | 35

Chilaquiles 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

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

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• Pico de gallo, for serving Heat the oven to 425 degrees.

In a large oven-safe skillet, combine the tomatillos, onion, garlic and jalapeno. 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.

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 jalapeno 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 jalapeno, 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.

SOUTHERN KITCHEN | 37

Mother’s Day

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

PHOTO: BIGSTOCK.COM

By Southern Kitchen

38 | SOUTHERN KITCHEN

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.

Casserole

Instead of making a spread of scrambled eggs, sausage and grits, why not combine all three into a 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 stock 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 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. mix in the vinegar and season to taste with salt and pepper.

Top the casserole with the tomato mixture and serve hot.

— By Jeffrey Gardner

SOUTHERN KITCHEN | 39

Shrimp and grits

PHOTO: RAMONA KING

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.

Shrimp with Tasso Cream Over Stone-Ground Grits

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

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Cinnamon rolls

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

SOUTHERN KITCHEN | 41

Crepes au Champignon (Mushroom Crepes) 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.

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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

PHOTO: BIGSTOCK.COM

SOUTHERN KITCHEN | 43

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 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.

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The drinks When it comes to refreshments, you can get as simple or sophisticated as you’d like. The options are endless — from fresh-squeezed 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 non-alcoholic 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.”

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-it-yourself 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.

Bonal Paloma

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.

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.

SOUTHERN KITCHEN | 45ww

Take it outside Hosting a spring cookout

By Southern Kitchen

PHOTO: 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.

PHOTOS: RAMONA KING

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 hand-pattied hamburgers and sausages on the grill? Or maybe you’re going with some fresh-grilled 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

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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.

PHOTO: KATE WILLIAMS

Sweet tart Magic Lemon Cups taste like spring

By Kate Williams

cooks have been preparing similar dishes since at least the late 17th century, and custards since the time of ancient Rome. etween lemon bars, ice box pie, The magic comes during the baking pound cake and chess, not to process, when the light sponge cake sepamention all the lemons thrown rates from a thick lemon curd-like pudding, into countless glasses of sweet which forms on the tea and squeezed onto fresh fruits, bottom. Serve them warm in small cups and this bright yellow citrus fruit is synyou’ll have a tangy sauce on the botonymous with spring in the South. tom; serve them cool and you can flip But despite my proclivity for lemon-filledthem out into cute round cakes topped dessert, I’d never heard, much less tried, with a generous layer of lemon curd. anything like these “magic” lemon cups.

A word to the wise — making these cakes Sent to Southern Kitchen from prolific from scratch isn’t the absolute easiest thing contributor Elizabeth Lide, magic lemon to do. You will need to separate eggs, beat cups were a specialty of Lide’s grandthe whites and fold everything together mother. These small cakes, also known carefully before baking in a water bath. as “lemon delicious pudding,” became You’ll want to take all of this care in order popular in America at some point in the to produce a dessert with an ethereally light late 19th century; one of the earliest Amer- sponge on top and a creamy, smooth cusican-published recipes appeared in the tard below. But if you take your time, use “Boston Cooking School Cook Book” by an electric mixer and measure carefully, Fannie Farmer. Farmer’s recipe likely came you’ll end up with perfect, and perfectly to her cooking school via England, where cute, little cakes to serve all spring long.

Southern Kitchen

B

SOUTHERN KITCHEN | 49

Magic Lemon Cups

50 | SOUTHERN KITCHEN

PHOTO: KATE WILLIAMS

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

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.)

3 berry good recipes 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. The recipe calls for a scant teaspoon of balsamic vinegar, only if your cheese comes packed in oil. Using a ratio of three parts olive oil to one part vinegar, you could make your own vinaigrette out of balsamic, red wine, sherry or Champagne vinegar. A creamier dressing, such as buttermilk ranch or green goddess, would also serve to highlight the sweetness of the strawberries. Blue cheese can be a polarizing ingredient; if you’re not in the camp, 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.

PHOTO: RAMONA KING

SOUTHERN KITCHEN | 51

Cobbler

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 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

52 | SOUTHERN KITCHEN

PHOTO: BIGSTOCK.COM

Shortcake 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.

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.

SOUTHERN KITCHEN | 53

Make a

PHOTO: BIGSTOCK.COM

mimosa bar 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,

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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.

Eat. Drink.

Entertain.

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