Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
The Sweet Magnolias Cookbook (20 page)
SALAD
Steam green beans until crisp tender. Immerse beans in a bowl filled with ice water to stop cooking, and drain well. Combine with remaining salad ingredients in a large serving bowl.
DRESSING
Process first 7 ingredients in blender or food processor. With machine running, pour olive oil in a thin, steady stream through the top, and blend 30 seconds. Season to taste with salt and pepper. Pour dressing over green bean salad, and toss to coat. Refrigerate at least 4 hours or up to 3 days before serving.
SERVES 8â10
Apple Salad with Sherry & Honey Vinaigrette
Kosher salt
Mixed greens (optional)
SALAD
3 Gala apples
1 cup thinly sliced celery
1 cup golden raisins or dried sweetened cranberries
1 cup pecan pieces, toasted
1 (4-ounce) package blue cheese crumbles
VINAIGRETTE
½ cup sherry vinegar or ¼ cup apple cider vinegar + ¼ cup sherry
¼ cup honey
1 tablespoon coarse-grain Dijon mustard
1 garlic clove, minced
1 cup vegetable oil
½ cup extra-virgin olive oil
Freshly ground black pepper to taste
SALAD
Fill a bowl halfway with water. Add enough salt to taste like seawater, stirring to dissolve.
Core and cut apples into bite-size pieces. Immediately soak in salted water for a couple of minutes to keep apples from turning brown.
Drain well, but do not rinse.
Toss with remaining salad ingredients, and coat well with sherry & honey vinaigrette. Serve as is or over mixed greens.
VINAIGRETTE
Combine first 4 ingredients in blender or food processor. With machine running, add oils in a thin, steady stream. Season with salt and pepper.
MAKES 2 CUPS
Oven-Roasted Sweet Potato Tailgate Salad
4½ cups peeled, cubed sweet potatoes
6 tablespoons extra-virgin olive oil, divided
Sea salt
¼ cup honey
¼ cup white wine vinegar
1 tablespoon minced fresh rosemary
2 garlic cloves, minced
Salt and pepper to taste
Preheat oven to 450°F.
Line a 15" Ã 10" jelly-roll pan with nonstick foil. Toss together potato cubes and 2 tablespoons olive oil in pan. Sprinkle with sea salt. Scatter on pan.
Roast 35 minutes or until fork tender. Cool to room temperature.
Whisk together remaining ingredients. Add cooled, roasted potatoes, and toss well. Serve slightly chilled or at room temperature. Cover, and refrigerate up to 4 days.
SERVES 6
Note: This recipe is always such a hit. It's especially great for fall picnics and tailgatesâand no mayonnaise to worry about!
Lowcountry Seafood Gumbo
¾ cup vegetable oil
¾ cup all-purpose flour
2 cups diced onions, divided
1 cup diced bell pepper, divided
1 cup thinly sliced celery, divided
¼ cup minced parsley, divided
4â6 garlic cloves, minced
1 tablespoon Cajun and Creole seasoning
4 cups fish or chicken stock
1 (20-ounce) package frozen creamed white corn, thawed
1 (14½-ounce) can diced tomatoes
2 bay leaves
1 pound fresh or frozen peeled, deveined shrimp
1 pound fresh or frozen white fish filets
8 ounces fresh crabmeat, picked through
2 tablespoons gumbo filé powder
Salt and freshly ground black pepper to taste
Steamed rice (optional)
ROUX
In a large Dutch oven over medium-high heat, combine oil and flour. Whisk until smooth. Stir constantly. (Caution: Spattering roux can cause painful burns!)
When the roux has reached the color of milk chocolate, add half the onions, bell pepper, celery and parsley. Cook and stir 2â3 minutes.
Stir in garlic and Cajun and Creole seasoning. Add stock, corn, tomatoes and bay leaves. Bring to a boil. Reduce heat, and simmer 10â15 minutes.
Stir in seafood and remaining onions, bell pepper, celery and parsley. Cook just until seafood is cooked through. Season with filé powder, salt and pepper. Serve with or without steamed rice.