STRAWBERRY GAZPACHO

 Strawberry Gazpacho

Hands-on Time: 20 Mins

Total Time: 4 Hours 20 Mins

Yields: Serves 6 (serving size: 1/2 cup)

While tomato season is at bay, turn to strawberries to make this refreshing version of the classic Spanish chilled vegetable soup.  

Ingredients

1 medium tomato, coarsely chopped (about 1 1/3 cups)

1/2 English cucumber, peeled and coarsely chopped (about 1 cup)

1/2 medium red bell pepper, seeded and coarsely chopped (about 1/2 cup)

1 pound ripe strawberries, hulled and halved

1/2 teaspoon minced garlic

1/2 teaspoon chopped thyme

3 tablespoons extra-virgin olive oil

1 tablespoon balsamic vinegar

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

1/2 cup organic vegetable broth

6 strawberries, sliced

Place tomato, cucumber, and bell pepper in a food processor; pulse until finely chopped. Transfer to a bowl.

 Add halved strawberries to processor; pulse until finely chopped. Add chopped strawberries to cucumber mixture, stirring to combine. Reserve 1 cup strawberry mixture; return remaining strawberry mixture, garlic, and thyme to processor; process until pureed. Return mixture to bowl; stir in olive oil, vinegar, salt, black pepper, and reserved 1 cup strawberry mixture.

Cover and chill 4 to 8 hours. Stir in broth. Garnish with sliced strawberries.

TRIPLE CHOCOLATE MOUSSE CAKE

     

Triple Chocolate Mousse Cake

A decadent dessert with a secret ingredient—one every Southerner is sure to have on hand

June 17, 2020

      “You may have heard of the famous chocolate mayonnaise cake. This is my version, kicked up several notches. The cake, with its luscious texture and moisture from Duke’s, is filled with layers of fluffy chocolate mousse and enveloped in a rich ganache frosting. I’m a dark chocolate lover so I’ve used bittersweet chocolate, but if you like a sweeter chocolate, opt for semisweet or milk chocolate for just as delicious results.” 

       

 INGREDIENTS

TRIPLE CHOCOLATE MOUSSE CAKE (YIELD: 8 TO 10 SERVINGS)

2 cups all-purpose flour

1⁄2 cup sifted cocoa powder, plus more for dusting 11⁄4 tsp. baking soda

1⁄4 tsp. baking powder

Pinch of salt

1 cup Duke’s mayonnaise

1 cup granulated sugar

3 large eggs

11⁄4 cups water

1 tsp. vanilla extract

Ganache frosting (recipe follows)

Chocolate mousse filling (recipe follows)

GANACHE FROSTING

8 oz. bittersweet chocolate, chopped 3⁄4 cup heavy cream

11⁄2 tbsp. corn syrup

CHOCOLATE MOUSSE FILLING

11⁄2 tsp. unflavored gelatin

1 tbsp. cold water

1 tbsp. boiling water

6 oz. bittersweet chocolate, chopped 11⁄2 cups heavy cream, divided

 2 tbsp. granulated sugar

PREPARATION

For the cake: Preheat the oven to 350°F. Grease two (8-inch) round cake pans (I use vegetable shortening) and dust with cocoa powder.

Stir together the flour, cocoa powder, baking soda, baking powder, and salt in a medium bowl.

Beat the mayonnaise and sugar with an electric mixer until creamy. Add the eggs, one at a time, until combined. Add the flour mixture alternately with the water, beginning and ending with the flour mixture. Beat at medium-low speed for 1 minute. (Batter will be thin.) Stir in the vanilla.

Pour the batter evenly into the prepared pans. Bake the cakes at 350°F for 21 to 24 minutes, until a toothpick inserted in the center comes out clean. Remove to wire racks. Let cool in the pans for 5 minutes. Run a knife around the edges and turn out onto wire racks to cool completely. Once cooled, split each layer in half.

Make the ganache frosting and the chocolate mousse filling.

Place one cake layer on a cake plate or stand. Top with one-third of the chocolate mousse filling; repeat the process twice. Place the remaining cake layer on top. Spread the ganache frosting on the top and sides of the cake before slicing.

For the ganache frosting: Place the chocolate in a medium bowl. Heat the cream and corn syrup in a small saucepan until the cream is hot. Pour over the chocolate. Let stand for 1 minute, then stir until smooth.

For a shiny look, let stand until spreadable (20 to 30 minutes), stirring occasionally. For fluffy chocolate frosting, beat the mixture with an electric

 mixer until fluffy.

For the chocolate mousse filling: Sprinkle the gelatin over the cold water in a small bowl. Let stand until the gelatin softens. Stir in the boiling water to dissolve the gelatin.

Place the chocolate in a medium bowl. Heat 1⁄2 cup of the cream and the sugar in a small saucepan over medium heat until the sugar dissolves and the cream is steaming. Pour over the chopped chocolate; add the gelatin and stir until smooth.

Beat the remaining 1 cup cream with an electric mixer until stiff peaks form. Fold a small amount of whipped cream into the chocolate; gently fold in the remaining whipped cream until combined. Use immediately. (The mixture will firm up as it stands.

  

  

GREEN TOMATO PIE

        

Green Tomato Pie

 cheesy  of summer in the South gets its tang from a not-quite-ripe crop

      “There are a lot of recipes out there for tomato pie, but they all use ripe red tomatoes. I love the tanginess of green tomatoes, and in this application they’re heavenly. The combination of tart green tomatoes and a creamy filling of fresh basil, parsley, and chives, all baked in a flaky crust, yields the ultimate tomato pie.” —Ashley Strickland Freeman

  

         INGREDIENTS

GREEN TOMATO PIE (YIELD: 6 TO 8 SERVINGS)

5 green tomatoes, sliced

1 tsp. salt

Flaky pie dough (9-inch crust; recipe follows)

1 cup shredded sharp white cheddar cheese

1 cup freshly grated Parmesan cheese

3⁄4 cup Duke’s mayonnaise

2 cloves garlic, minced

2 tbsp. chopped fresh basil, plus more for garnish (optional)

2 tbsp. chopped fresh flat-leaf parsley, plus more for garnish (optional) 2 tbsp. chopped fresh chives

1⁄4 tsp. freshly ground pepper

FLAKY PIE DOUGH

2 cups all-purpose flour 1⁄2 tsp. salt

1⁄2 cup Duke’s mayonnaise 1⁄4 cup cold water

PREPARATION

For the green tomato pie: Arrange the tomato slices in a single layer on paper towel–lined rimmed baking sheets. Sprinkle evenly with salt and let stand for 1 hour. Pat the tomatoes dry.

 While the tomatoes stand, make the flaky pie dough.

Preheat the oven to 375°F. Roll out the dough to a 1⁄4-inch-thick round. Fit into a 9-inch pie plate or tin; fold the edges under and crimp. Prick the dough with a fork. Fill with parchment paper and dried beans or pie weights and bake at 375°F for 18 minutes, until the crust is baked through. Remove the crust from the oven. Reduce the oven temperature to 350°F.

Stir together the cheeses, mayonnaise, garlic, basil, parsley, chives, and pepper in a medium bowl.

Layer one-third of the tomatoes in a single layer on the bottom of the baked crust; top with half of the cheese mixture. Repeat layers. Top with the remaining tomatoes. Bake at 350°F for 30 minutes, or until the crust is browned and the filling is bubbly. Let rest for 10 minutes before slicing. Garnish with additional herbs, if desired.

For the flaky pie dough: Pulse the flour, salt, and mayonnaise in a food processor until crumbly. Gradually add the cold water through the food chute and pulse just until the dough comes together. Shape into a disk and let rest at room temperature for 30 minutes. Or refrigerate until ready to use. Let stand at room temperature 1 hour or until pliable.

Tip: “For a pretty presentation, I like to add the final layer of tomatoes during the last 10 minutes of baking so they hold their shape,” says Freeman. “I also like to use a variety of heirloom green tomatoes, from green grape tomatoes to green zebra slicing tomatoes.”

           

  

CORN AND JALAPEÑO DIP

  Corn and Jalapeño Dip Recipe

Active Time Total Time Yield

15 Mins 4 Hours 15 Mins 4 cups

By SOUTHERN LIVING January 2017

This creamy and cheesy slow cooker dip is the perfect snack to feed a hungry crowd on game day or to get any party started. If you are expecting a large crowd, you may want to double this recipe so you do not run out before the party is over. With only eight ingredients and minimal prep time, this recipe will become your go- to recipe for entertaining. Simply stir the first seven ingredients together in the slow cooker and let it cook. You will know the dip is ready when it is creamy and bubbling. If you are short on time, you can switch your slow cooker to high, instead of low, and have it ready in 1 1⁄2 to 2 hours. The sweet corn and spicy jalapeño create the perfect flavor combination. Serving this appetizer in the slow cooker will allow you to spend less time in the kitchen, while also keeping the dip warm until the final play of the game. When the dip is ready, stir in the crumbled bacon slices and garnish with extra scallions if desired, and make sure you have plenty of corn chips to serve alongside the dip.

Related: Baked BLT Dip Recipe

Ingredients

2 (8-oz.) packages. cream cheese, softened and cubed

How to Make It

Step 1

Stir together cream cheese, Cheddar cheese, corn, half-and- half, scallions, garlic, and jalapeño in a 3- quart slow cooker.

Step 2

Cover and cook on LOW 3 1⁄2 to 4

 

 1 (8-oz.) packages. pre- shredded sharp Cheddar cheese (about 2 cups)

2 cups frozen corn kernels, thawed

3/4 cup half-and- half

1/3 cup chopped scallions, plus more for garnish

2 teaspoon minced garlic

hours or on HIGH 1 1⁄2 to 2 hours until creamy and bubbling, stirring halfway through. Stir in bacon.

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Step 3

Garnish with scallions, if desired. Serve with corn chips.

   

 1 jalapeño chile, seeded and minced

8 thick-cut bacon slices, cooked until crisp and crumbled

Cornchips

SMOKY FIELD PEA HUMMUS

 Smoky Field Pea Hummus

 Hands-on Time

20 Mins

Total Time

3 Hours 30 Mins

Yield

Makes about 4 cups

We love a good summer dip that won't melt in our Southern heat. This is our new go-to. Use any legume you like and feel free to skip the ham topping if you want to keep this outdoor appetizer on the lighter side.

Ingredients

1/3 cup chopped smoked ham from hock

 1 teaspoon kosher salt

1 tablespoon extra virgin olive oil

1/4 teaspoon smoked paprika

Pita chips

 Vegetable cooking spray

4 cups drained Classic Fresh Field Peas

1/4 cup chopped fresh flat- leaf parsley

1/4 cup olive oil

2 tablespoons fresh lemon juice

1 tablespoon tahini

1 garlic clove, pressed

How to Make It

Step 1

Sauté ham in a small nonstick skillet coated with cooking spray over medium-high heat 3 to 5 minutes or until crisp.

Step 2

Process peas and next 6 ingredients in a food processor, adding up to 3 Tbsp. water, 1 Tbsp. at a time, as needed to reach desired consistency. Transfer to a bowl, and drizzle with 1 Tbsp. oil. Top with paprika and crisp ham. Serve with chips.

  

  

RASPBERRY CHOCOLATE FLAKE ICE CREAM

 Chocolate-Flake Raspberry Ice Cream By Dorie Greenspan

YIELD 1 generous quart

15 minutes, plus churning and freezing

A few years back, I made a delicious discovery: I could get the luxurious texture of French-style, custard- based ice cream with a recipe for eggless, Philadelphia-style ice cream. My ice cream has the usual cream, milk and sugar, but it’s also got powdered milk for richness, honey for smoothness, and alcohol for scoopability. The vodka keeps the ice cream soft and creamy, desirable in any ice cream and vital when there are berries, which have a tendency to go from juicy to rock-hard in the freezer. Any berries will work in this recipe, but I use raspberries, fresh or frozen, and bolster their flavor and color with a little freeze-dried raspberry powder (optional, but nice). The chocolate flakes are made with melted dark chocolate and coconut oil. Drizzled into the ice cream at the end of churning, the chocolate spins into flakes; drizzled over the ice cream before serving, it hardens on contact.

TIME

 INGREDIENTS

FOR THE CHOCOLATE FLAKE AND TOPPING:

12 ounces/340 grams semisweet or bittersweet chocolate, finely chopped

3 tablespoons coconut oil

FOR THE ICE CREAM:

8 ounces/225 grams fresh (or frozen) raspberries (if using frozen, don’t defrost)

2 cups/480 milliliters heavy cream

1 cup/240 milliliters buttermilk (shake well before measuring)

1⁄2 cup/100 grams granulated sugar

PREPARATION

Step 1

Make the chocolate flake and topping: Mix together the chocolate and oil in a heatproof bowl fitted over a saucepan of simmering water. Gently heat and stir until the chocolate is melted and the mixture is glossy and smooth. Set aside 1/2 cup to use as the flake and the rest for the topping. You can make the flake and topping up to 5 days ahead and keep it covered in the refrigerator. Warm to melt before using.

Step 2

Make the ice cream: Working with a stand or immersion blender, blend all the ingredients, scraping the container occasionally, until smooth. (Pay attention to the powdered milk; it has a pesky way of clumping.) Cover, and refrigerate the mixture for up to 1 day, or churn right away. When you’re ready, pour the mixture into the ice cream maker and churn according to the manufacturer’s directions.

Step 3

 3 tablespoons honey

3 tablespoons powdered milk

3 tablespoons vodka

2 tablespoons freeze-dried raspberry powder (optional)

1 teaspoon pure vanilla extract 1⁄2 teaspoon fine sea salt

Just before the ice cream is ready, open the top of the machine and, with the blade spinning, gradually drizzle in the reserved 1/2 cup of warmed chocolate flake. Churn for another 1 or 2 minutes to fully incorporate the flakes. Pack the ice cream into a container, cover and freeze for at least 6 hours before serving.

Step 4

Once the ice cream is ready to serve, take the container out 5 minutes before scooping. (Its texture is best after it’s had a few minutes on the counter.) Rewarm the remaining chocolate topping, and pour it over the individual servings of ice cream. It will immediately harden into a chocolate shell.

CHICKEN AND SWEET POTATO WAFFLES

Chicken and Sweet Potato Waffles

Chicken

CUCUMBER SALAD

Ingredients • 2 large cucumbers, peeled and sliced thin • 1 small onion, sliced thin (use your favorite onion - Vidalia is great, sweet onion or white). I like to mix in a little red onion for color, I also love the taste.  • 1 cup apple cider vinegar • 1 cup water • 1/4 to 1/2 cup sugar (use less or more to your liking)  • salt and pepper to taste Optional • toss is fresh tomatoes (use your favorite - cherry, plum, fresh from the garden) • 1/2 to 1 teaspoon dried dill or 3 teaspoons fresh dill weed  • English cucumbers are great for this salad Directions Place sliced cucumbers and onions (tomatoes if you are using them) in a medium size bowl.  In a separate medium size bowl (or large 4 cup measuring cup), mix vinegar, water and sugar until sugar is dissolved.  Pour over veggies. If adding dill, toss in dill and mix well. Cover and place in fridge for two to three hours before serving.  Serve chilled. Salt and pepper to taste.  Enjoy!

CLASSIC OKRA AND TOMATOES

 Classic Okra and Tomatoes Recipe

 

Okra and tomatoes are a centuries- old pairing. It’s a remarkable union of late-summer flavors that comes from using peak-season produce: vibrant fresh-picked okra and plump

ripe tomatoes still firm enough to hold their shape when simmered. To minimize okra’s infamous textural issues, take care not to cut the stem end so closely that the pod is severed.

35 Mins

1 Hour 15 Mins

Yield

4 servings

  

  Ingredients

1 pound fresh okra

How to Make It

Step 1

Cook the okra in boiling water to cover in a

 

 1/4 cup bacon drippings

1 onion, chopped

1 green bell pepper, chopped

1 28-ounce can whole tomatoes

1 teaspoon sugar

1 teaspoon table salt

1/2 teaspoon ground black pepper

1 lemon, cut in wedges

saucepan 10 minutes or until tender; drain, cool completely (about 30 minutes).

Step 2

Cut the okra into 1⁄4-inch-thick slices, discarding the stems.6

Step 3

Heat the bacon drippings in a saucepan over medium-high;

  

 1 tablespoon all-purpose flour

1 tablespoon water

add the onion and bell pepper, and sauté 6 minutes or until tender. Add the tomatoes, sugar, salt, pepper, lemon, and okra. Reduce heat to medium; cover and simmer 10 minutes.

Step 4

Stir together the flour and 1 tablespoon water until smooth; add the okra mixture. Cook, stirring constantly, 2 or 3 minutes or until thickened.

LEMON CHICKEN VEGETABLE SOUP

Lemon Chicken Vegetable Soup Recipe

 Active Time Total Time

20 Mins 7 Hours 20 Mins

Yield

Serves 6 to 8

If spring and summer have you craving one particular fruit to liven up and enhance your meals, you’re not alone. Fragrant and quite refreshing, lemons provide just the right amount of flavor boost needed in soups. We’ve upgraded the usual vegetable and chicken soup by incorporating sliced lemons for a zesty bite. If you’re a fan of lemon pepper chicken, you’ll love this soup. Lemons are bold and bright, and are great for bringing out the natural flavor in other foods to wake up our taste buds. When the weather starts to warm up, this Lemon Chicken Vegetable soup recipe is a light and simple pot of deliciousness that comes together effortlessly, thanks to the slow cooker. Here, bright, seasonal vegetables take

center stage, along with chicken, shoepeg corn, celery, baby lima beans, diced tomatoes, and various herbs and seasonings. Start with a layer of onions in a 6-quart slow cooker, place the chicken over onions, and top that layer with lima beans and the remaining ingredients through tomatoes. It’s almost like eating a harvest in a bowl, with a spritz of a ripe and juicy lemon. The colorful and thin broth makes the perfect base, in contrast to heavier vegetable broths, for this soup recipe. Tangy, healthy, and refreshing, go ahead and whip up a pot of this soup during early spring and summer, or if you’re feeling under the weather. This soup is pure comfort in a bowl with a hint of vibrant, juicy, lemony goodness. Spoon hot cooked orzo or couscous, tossed with fresh herbs, onto each serving.

Ingredients How to Make It

Step 1

 2 large sweet onions, chopped

6 skinned and boned chicken thighs

2 skinned and boned chicken breast halves

2 cups frozen baby lima beans, thawed

1 (9-oz.) package frozen shoepeg corn, thawed

Arrange onions in a 6-quart slow cooker; place chicken over onions. Top with lima beans and next 10 ingredients.

Step 2

Cover and cook on LOW 6 to 7 hours or until chicken is tender. Remove chicken; shred and return to slow cooker. Remove and discard lemon slices.

     

 1 cup chopped celery

1 lemon, sliced

6 garlic cloves, sliced

1 teaspoon kosher salt

1 teaspoon dried Italian seasoning

1 teaspoon dried oregano

1/2 teaspoon freshly ground black pepper

       

 3 (14 1/2- oz.) can chicken broth

1 (28-oz.) can diced tomatoes

Garnishes: lemon slices and fresh flat-leaf parsley 

CREAMY WHITE BEANS

  Creamy White Beans With Herb Oil By Colu Henry

YIELD 2 to 4 servings

15 minutes

Canned beans are transformed into a hearty, elegant main swirled with an herb oil that comes together in no time with the aid of a food processor. This particular oil includes chives, cilantro and basil, but feel free to use what you have on hand. Parsley and mint would also work well. Serve with a chilled glass of red wine, a big green salad and a loaf of crusty bread.

 INGREDIENTS

FOR THE HERB OIL:

1⁄2 cup roughly chopped chives

1⁄2 cup roughly chopped cilantro leaves and tender stems

1⁄2 cup tightly packed basil leaves 1⁄2 cup olive oil

Squeeze of lemon

Kosher salt, to taste

FOR THE BEANS:

2 tablespoons olive oil

2 garlic cloves, thinly sliced

2 (15-ounce) cans white beans, like butter beans or cannellini, rinsed and drained

Kosher salt and black pepper

1⁄2 cup chicken stock, vegetable stock or water

Flaky salt, for serving (optional)

PREPARATION

Step 1

Make the oil: In a food processor, combine chives, cilantro and basil, and pulse until finely chopped. Add olive oil, and pulse again until mixture is silky and emulsified. Transfer to a small bowl, stir in lemon juice and salt to taste. Set aside.

Step 2

Prepare the beans: In a 10-inch skillet, heat olive oil over medium-low heat. Add garlic and cook until translucent, about 1 minute. Add beans to the skillet and season with salt and pepper. Cook, stirring occasionally, until the flavors have melded, about 2 to 3 minutes. With the back of a spoon or spatula, smash about 1/3 to 1/2 cup of the beans and stir until they are incorporated into the rest of the bean mixture. A good portion of the remaining beans should maintain their structure.

Step 3

Add stock or water and bring to a gentle simmer. Cook until sauce becomes creamy and is reduced by about about half, about 1 to 2 minutes more. Smash additional beans and add a few more tablespoons of water, if needed, to reach desired consistency and stir again to combined.

Step 4

 Transfer beans to a bowl and swirl with herb oil on top. Season with flaky salt, if desired.

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  By Colu Henry