The Sweet Magnolias Cookbook (19 page)
Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
SERVES 16
Note: This cake is quite versatile and so tasty. Serve it as a dessert topped with vanilla bean ice cream and drizzled with warm caramel sauce. It also makes a great after-school snack or breakfast pastry.
Make your own apple pie spice: Combine ½ cup ground cinnamon, 2 tablespoons ground nutmeg, 1 tablespoon ground allspice and 1 tablespoon ground cloves. Whisk together to blend. Store airtight at room temperature to use within 1 year.
Spring Pea Vichyssoise with Vegetable Confetti
SOUP
2 cups medium-diced sweet onion
2 tablespoons olive oil
1½ pounds peeled russet potatoes, cut into 1" pieces
4 cups chicken broth
1 pound frozen baby peas
1 cup heavy whipping cream, divided
Salt and white pepper to taste
CONFETTI
Tiny-diced multicolored bell peppers
In a heavy large saucepan over medium heat, sauté onions in oil.
Add potatoes and chicken broth. Bring to a boil. Reduce heat, cover, and simmer until potatoes are very tender, stirring occasionally, about 15 minutes.
Add peas, cover, and continue cooking until just tender, about 5 minutes.
Working in batches, puree soup in blender. Transfer to a bowl. Cool slightly. Chill uncovered until cold, then cover, and chill. (Can be made 1 day ahead. Keep chilled.)
Before serving, whisk in ¾ cup whipping cream. Season with salt and white pepper. Thin soup with more broth, if desired. Ladle soup into bowls. Drizzle remaining ¼ cup whipping cream on top of soup, then garnish with bell peppers.
SERVES 6â8
Note: Although this soup is great served warm, I much prefer to serve it cold in chilled soup bowls. It's so pretty and so good. For the diet conscious, you can substitute fat-free half-and-half for the whipping cream.
Vidalia Onion Canapés
2 cups grated Vidalia onion, squeezed dry
1 cup freshly grated Parmesan cheese
1 cup mayonnaise
½ teaspoon cayenne pepper
1 very thinly sliced 16-ounce loaf cocktail party pumpernickel or rye bread
Paprika
Blend first 4 ingredients. Cover, and refrigerate several hours or up to 1 week before using.
Preheat oven to 350°F.
Spread heaping tablespoon of mixture evenly on each bread slice. Place in single layer on baking sheet. Sprinkle tops lightly with paprika.
Bake 15â20 minutes or until topping is puffed and golden. Serve hot or warm.
MAKES ABOUT 40
Lavender Blue Dilly Dilly Green Bean Salad
SALAD
2 pounds fresh baby green beans, stem ends removed
½ cup thinly sliced radishes
½ cup chopped walnuts
½ cup blue cheese crumbles
1 cup chopped green onions
DRESSING
¼ cup minced fresh dill weed
3 tablespoons sugar
3 tablespoons lemon juice
2 tablespoons Dijon mustard
2 tablespoons minced fresh parsley
2 tablespoons apple cider vinegar
1 teaspoon food-safe dried lavender
¾ cup extra-virgin olive oil
Salt and pepper to taste