The Sweet Magnolias Cookbook by Sherryl Woods Read Free Book Online Page B

cup sherry vinegar or ¼ cup apple cider vinegar + ¼ cup sherry
    Â¼ cup honey
    1 tablespoon coarse-grain Dijon mustard
    1 garlic clove, minced
    1 cup vegetable oil
    Â½ 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

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    Oven-Roasted Sweet Potato Tailgate Salad
    4½ cups peeled, cubed sweet potatoes
    6 tablespoons extra-virgin olive oil, divided
    Sea salt
    Â¼ cup honey
    Â¼ 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" × 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 tailgates—and no mayonnaise to worry about!

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    Lowcountry Seafood Gumbo
    Â¾ cup vegetable oil
    Â¾ cup all-purpose flour
    2 cups diced onions, divided
    1 cup diced bell pepper, divided
    1 cup thinly sliced celery, divided
    Â¼ cup minced parsley, divided
    4–6 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 2–3 minutes.
    Stir in garlic and Cajun and Creole seasoning. Add stock, corn, tomatoes and bay leaves. Bring to a boil. Reduce heat, and simmer 10–15 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.
    SERVES 8–10

    Southern Smothered Corn Chowder
    2 medium red-skinned potatoes, diced into ½" cubes
    3 cups water
    6 slices bacon, cut into thin strips
    1 cup finely diced onion
    2 (20-ounce) packages frozen creamed white corn, thawed
    4 cups half-and-half
    1 cup chicken stock
    1 / 8 teaspoon ground nutmeg
    Salt and pepper to taste
    Bring potato cubes and 3 cups water to a boil in a large Dutch oven, reduce heat, and cook until potato cubes are cooked through. Remove from heat and set aside. (Do not drain.)
    Cook bacon in a small Dutch oven or large saucepan until crisp. Using a slotted utensil, remove bacon from pan, and reserve drippings in pan.
    Sauté onions in drippings until tender. Stir in remaining ingredients. Bring to a boil over medium heat, stirring often.
    Add potato cubes and their cooking water to the soup. Return to a boil. Reduce heat to low, and simmer 5–10 minutes.
    Ladle into bowls, garnishing each with the cooked bacon.
    SERVES 8

    Cornmeal-Crusted Fried Okra
    Â¾ cup