CHOCOLATE CHIP COOKIES

 

INGREDIENTS

• ½ cup plus 2 tablespoons/140 grams unsalted butter (1 1/4 sticks), softened
•  Scant 3/4 cup/140 grams dark brown sugar
• ⅔ cup/110 grams superfine sugar
• 1 large egg
• 1 ¾ cups plus 2 tablespoons/250 grams all-purpose flour
• 1 teaspoon baking powder
• ¾ teaspoon baking soda
• ¾ teaspoon Maldon sea salt (or kosher salt)
• 6 ounces/170 grams dark (bittersweet) chocolate, chopped into large chunks

Ingredient Substitution Guide

PREPARATION

1. Put the butter and both sugars in a stand mixer or mixing bowl. Cream together using a paddle attachment on medium speed, a handheld electric whisk or a wooden spoon for 1 to 2 minutes until paler but not fluffy. (Do not mix for too long; if you beat the mixture until super light and fluffy, that will cause the cookie to deflate later when cooking.)
2. Add the egg and beat over medium speed until evenly combined.
3. In a separate bowl, mix together the dry ingredients (all the flour, baking powder, baking soda and salt), then fold into the butter mixture using a rubber spatula until combined.
4. Add the chopped chocolate and fold into the dough until evenly distributed.
5. Immediately scoop out heaping 1/4-cup portions (about 60 grams), roll into balls and place on two baking sheets lined with parchment paper. Cover with plastic wrap and refrigerate at least 12 hours. (If space is tight, you can condense them on one sheet before refrigerating then redistribute among two sheets before baking.)
6. The next day, heat the oven to 350 degrees.
7. Make sure the dough balls are evenly spaced out among two baking sheets, as they will spread. Bake the cookies for 13 minutes (or 15 minutes if baking from frozen), until the cookies are puffed and golden at the edges. You want the middle to be ever so slightly not-quite set.
8. Allow the cookies to cool on the baking sheet; they will continue firming up as they cool. Once cooled, eat! (These cookies will keep in an airtight container for up to 3 days. The balls of dough will keep for up to 2 days in the fridge or 2 weeks in the freezer.)

BOURBON COFFEE AND PECAN SWEET ROLLS

 

• BOURBON, PECAN, AND COFFEE SWEET ROLLS (YIELD: 18 ROLLS)
• 1 cup milk
• One ¼-oz. package active dry yeast
• 4 tbsp. granulated sugar 
• 3½ cups all-purpose flour, plus more for kneading
• 1 tsp. kosher salt 
• 1 large egg, lightly beaten
• 6 tbsp. unsalted butter, melted 
• 1 cup packed brown sugar 
• ½ cup chopped pecans
• 2 tbsp. bourbon
• 1 tbsp. ground cinnamon
• 2 tsp. ground coffee 
• FOR THE ICING
• ½ cup sour cream 
• 1 tsp. vanilla extract
• 1 cup powdered sugar

PREPARATION

1. Make the rolls: In a small bowl, whisk together the milk, yeast, and 1 tbsp. of the granulated sugar. Set aside for about 5 minutes, until lightly foamed on the surface.
3. In the bowl of an electric mixer fitted with a dough hook or in a large mixing bowl, combine the flour, the remaining 3 tbsp. granulated sugar, and the salt. Mix well.
5. Whisk the egg and 4 tbsp. of the melted butter into the yeast mixture. Stir the yeast mixture into the dry ingredients and mix with the dough hook, or by hand with a wooden spoon, until a rough dough forms, about 5 minutes.
7. Turn the dough out onto a lightly floured surface and knead until smooth. Lightly oil the bowl and return the dough to it, cover with plastic wrap, and set aside for about 30 minutes; the dough should rise by approximately half.
9. In a small bowl, whisk together the remaining 2 tbsp. melted butter, the brown sugar, pecans, bourbon, cinnamon, and coffee until thoroughly combined.
11. Turn the risen dough out onto a floured surface and roll it into a rectangle about 18 x 11 inches. Scatter the brown sugar mixture evenly over the dough, gently pressing to help it hold in place.
13. Roll the dough along the long side like a jelly roll and pinch the seam together. Transfer the dough to a parchment paper–lined baking sheet and freeze for about 15 minutes, for easier cutting. Slice the roll crosswise into 1-inch pieces; you should have 18 pieces. Arrange the cut pieces in a single layer in a 13 x 9-inch baking pan. Cover the pan and let the rolls rise for about 30 minutes at room temperature, until the exterior feels puffy and springs back to a light touch. Or refrigerate, covered, overnight and bake the next morning.
15. When you’re ready to bake, preheat the oven to 350°F.
17. Bake the rolls for 20 minutes, or until lightly browned. Let the rolls cool in the pan on a wire rack for 5 minutes. Turn the rolls out onto the rack and cool for 5 minutes more.
19. Meanwhile, in a small bowl, whisk together the sour cream, vanilla, and powdered sugar until smooth. Spoon the glaze over the warm cinnamon rolls and serve immediately.  
21. TIP: You can make the glaze a day in advance. Cover the bowl and store in the refrigerator. Stir to loosen it before using.**

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.