The Sweet Magnolias Cookbook (9 page)

2 tablespoons butter

1 medium onion

1 pound cleaned, sliced mushrooms

¼ cup minced fresh parsley

1 garlic clove, minced

1 tablespoon minced fresh thyme or 1 teaspoon dried

3 cups chicken broth or stock

4 cups half-and-half

2 cups heavy whipping cream

1 tablespoon sugar

1 teaspoon salt

¼ teaspoon freshly ground black pepper

3 tablespoons cornstarch

½ cup golden sherry

In a Dutch oven over medium-high heat, sauté first 6 ingredients until softened.

Add chicken stock, half-and-half and whipping cream. Bring to a boil over medium heat.

Reduce heat, and season with sugar, salt and pepper.

Dissolve cornstarch in sherry. Add to soup, stirring constantly until thickened.

Note: Creamy, rich and delicious, this is an elegant soup. Drastically lower the fat and calories by using fat-free half-and-half or milk.

1½ cups walnut halves

VINAIGRETTE

½ cup sherry vinegar or white wine vinegar

2 tablespoons orange marmalade

1 tablespoon Dijon mustard

1 tablespoon fresh thyme leaves or 1 teaspoon dried

1 cup canola or vegetable oil

½ cup walnut oil

Salt and freshly ground black pepper to taste

SALAD

12 cups mixed baby greens

½ red onion, sliced paper-thin

3 medium pears, quartered, cored, thinly sliced

4 ounces blue cheese crumbles

²
/
₃
cup sweetened, dried cranberries (such as Craisins)

8 thin, crispy gingersnap cookies, broken into pieces

In a blender or food processor, combine vinegar, marmalade, mustard and thyme.

With machine running, add oils through the top of the machine in a thin, steady stream.

Season to taste with salt and pepper.

Add ½ cup toasted walnut pieces. Process briefly.

Note: This is one our favorite recipes for a tasty and elegant composed salad. All the flavors work so well together, and it's so pretty to serve!

6 boneless, skinless salmon fillets, about 6 ounces each

Salt and freshly ground black pepper to taste

MARINADE

¾ cup orange marmalade

¾ cup Worcestershire sauce for chicken

½ cup orange juice

Grated zest and juice of 1 lemon

Grated zest and juice of 1 lime

2 tablespoons coarse-grain Dijon mustard

2 tablespoons dried, minced onion

1 teaspoon ground ginger

CRUMB TOPPING

½ cup coarsely crushed gingersnap cookies

½ cup coarsely crushed croutons

Combine all marinade ingredients in blender or food processor. Blend until almost smooth.

Arrange salmon in a single layer in a gallon-size zip-top plastic bag.

Pour
²
/
₃
of the marinade over salmon. (The remaining marinade will be used as a finishing sauce.)

Refrigerate 8–24 hours, turning bag over several times.