Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
The Sweet Magnolias Cookbook (22 page)
Fresh Peach Macaroon Tarts
CRUST
3 large egg whites
1 cup sugar
30 coarsely crushed Ritz crackers
1 cup chopped pecans
1 teaspoon almond extract
FILLING
1 cup cold heavy whipping cream
1 (8-ounce) package cream cheese, softened
1 cup confectioners' sugar
PEACHES
4 large or 6 medium peaches, thinly sliced
½ cup melted peach preserves or jam
1 teaspoon almond extract
TOPPING
1 cup cold heavy whipping cream
¼ cup confectioners' sugar
½ teaspoon almond extract
GARNISH
Grated nutmeg
Cinnamon
CRUST
Preheat oven to 350°F.
Beat egg whites until frothy. Gradually add sugar, beating all the while. Beat until stiff peaks form.
Stir in remaining ingredients.
Draw 6 (5") circles on a piece of baking parchment. Turn parchment over, and place on baking sheet. Distribute meringue mixture evenly among the 6 circles, spreading to fill the circles. Bake 20 minutes.
Remove from oven, and let cool completely on parchment. Once cooled, store airtight until serving time. Can be prepared earlier in the day.
FILLING
Combine ingredients in a medium mixing bowl. Beat until smooth. Cover, and refrigerate at least 1 hour.
PEACHES
Combine ingredients in a medium mixing bowl. Stir gently to coat peaches. Cover, and refrigerate at least 1 hour.
TOPPING
Combine ingredients in a small mixing bowl. Beat until stiff peaks form. Cover, and refrigerate.
ASSEMBLY
Place macaroons on 6 dessert plates. Evenly distribute filling over crusts, and spread to the edges. Spoon peaches over the filling. Top each tart with a dollop of topping.
GARNISH
Dust with freshly grated nutmeg or a sprinkling of cinnamon.
SERVES 6
Sullivan's Smothered Corn with Frizzled Bacon
6 thick slices pepper-coated bacon, cut into thin strips
2 cups medium-diced sweet onion
1 cup medium-diced celery
1 red bell pepper, seeded, chopped
1 tablespoon minced garlic
¼ cup flour
1 tablespoon ham base
½ cup water
2 (20-ounce) packages frozen creamed white corn, thawed
½ teaspoon freshly ground black pepper
In a large deep skillet or Dutch oven over medium-high heat, cook bacon until crisp. Using a slotted cooking utensil, carefully transfer cooked bacon to a plate lined with paper towels, and reserve the drippings in the pan. Set aside the bacon.
In the drippings, sauté onion, celery, bell pepper and garlic until wilted and slightly cooked.
Sprinkle on flour, and stir into sautéed vegetables. Cook and stir constantly 1 minute or so.
Dissolve ham base in ½ cup water. Stir into vegetable mixture until smooth.
Add corn and black pepper. Reduce heat to medium, and continue to cook 10â15 minutes, stirring occasionally. Add additional water if necessary to prevent sticking to pan. Just before serving, stir cooked bacon into the corn. Serve hot.