Cornbread

A golden quick bread, delicious straight from the oven.

Recipe courtesy of "The Illustrated Kitchen Bible: 1,000 Family Recipes from Around the World" by Victoria Blashford-Snell.

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Vegetables

Southern / Soul Food

Breads

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Add your Twist vegetable oil, for the pan

1 tsp salt 1 1/4 cups whole milk 2 tbsp butter, melted 1 large egg, beaten

1 1/4 cups yellow cornmeal 1/2 cup all-purpose flour 1 1/2 tbsp sugar 1 tsp baking powder

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Bacon Braised Green Beans

This modern take on the Southern classic will leave you wanting more! Since this version is quick-cooked, the beans stay crisp-tenderbut oh, theyre coated with sauteed onions and little pieces of bacon. Dont make me talk about it!
Recipe courtesy of Emeril 20-40-60: Fresh Food Fast by Emeril Lagasse; Copyright Harper Studio, 2009

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Vegetables

Southern / Soul Food

Side

Comfort

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1 tablespoon olive oil 6 slices bacon, diced 1 cup thinly sliced onion 2 tablespoons sliced garlic
Yield: 4-6 Servings

2 pounds green beans, rinsed, ends trimmed 1 cup chicken stock or canned, low-sodium chicken
broth or water

1 teaspoon salt 1/2 teaspoon freshly ground black pepper

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directions

Prep: 5 min Total: 30 min (Quick)

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Set a Dutch oven over medium heat, and add the olive oil. Once the oil is hot, add the bacon and cook, stirring occasionally, until it is well browned, about 5 minutes. Add the onions and garlic and cook, stirring occasionally, until the onions are translucent, 3 to 4 minutes. Add the green beans and toss to combine with the bacon and onions.
2

Increase the heat to medium-high and add the chicken stock. As soon as the stock begins to boil, place the lid on the pan and cook the beans for about 6 minutes. Remove the lid, season the beans with the salt and pepper, and toss well. Replace the lid and cook until the beans are tender, 1 or 2 minutes longer.
3

Remove from the heat and transfer the leaves to a serving dish or small platter to serve.
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Honey Caramel Peach Pie

"My favorite Fourth of July dish and the one I hope to make this year is a delicious Honey Bourbon Caramel Peach Pie. Peaches are just coming in season, and bourbon is an all-American spirit. Adding caramel makes for a rather irresistible pie. I've always gotten really rave reviews on it and it's become my go-to for the holiday."

Olga Massov, Sassy Radish; adapted from Gourmet, July 2009

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Fruit

American

Cake

Comfort

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3 pounds ripe peaches, for the pie filling 2 tablespoons cornstarch, for the pie filling 1 1/2 tablespoons all-purpose flour, for the pie
filling

1/4 cup mild honey, for the Honey Bourbon Caramel 2 tablespoons bourbon, for the Honey Bourbon
Caramel

2 tablespoons water, for the Honey Bourbon

Caramel

2 teaspoons fresh lemon juice, for the pie filling 1/2 teaspoon cinnamon, for the pie filling 1/4 teaspoon salt, for the pie filling 1/2 cup plus 1 tablespoon sugar, divided, for the
pie filling
Yield: 6-8 Servings

3 tablespoons unsalted butter, for the Honey

Bourbon Caramel All-butter pastry dough

1 tablespoon whole milk

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Cut an X in bottom of each peach, then blanch in batches in boiling water for 15 seconds. Transfer with a slotted spoon to an ice bath to stop cooking. Peel peaches and cut into 1-inch-thick wedges. (My note: I skipped this step. I was really short on time, and I just sliced the peaches, skin and allthe result, heavenly. I don't think the book club ladies minded at all!)
2

In a large bowl, toss peaches with cornstarch, flour, lemon juice, cinnamon, and salt.
3

Put a large foil-lined baking sheet in the lower third of oven and preheat to 425 degrees F.

In a heavy 1 1/2- to 2-quart saucepan over medium-high heat, bring 1/2 cup sugar, honey, bourbon and water to a boil, stirring until sugar has dissolved; wash down any sugar crystals from the side of the pan with a pastry brush dipped in cold water. Boil, without stirring, swirling pan occasionally so caramel colors evenly, until dark amber, about 5 minutes.
5

Remove from heat and add butter, swirling pan until butter is melted. Pour over fruit and toss (caramel may harden slightly but will melt in oven).
6

With a lightly floured rolling pin, roll out 1 piece of dough (keep remaining piece chilled) into a 13-inch round on a lightly floured surface. Fit into a 9-inch pie plate. Trim excess dough, leaving a 1/2-inch overhang. Chill shell while rolling out remaining dough.
7

With a lightly floured rolling pin, roll out remaining piece of dough into an 11-inch round on a lightly floured surface.
8

Transfer filling to pie shell, mounding it. Cover pie with pastry round. Trim with kitchen shears, leaving a 1/2-inch overhang. Press edges together, then crimp decoratively. Brush top all over with some of the milk, then sprinkle with remaining tablespoon of sugar. With a paring knife, cut 3 steam vents in top crust.
9

Bake pie on hot baking sheet for 20 minutes. Reduce oven temperature to 375 degrees F. Continue to bake until crust is golden brown and filling is bubbling, about 50 minutes more. Cool pie to room temperature, 3 to 4 hours.
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Next time company drops in, whip up one of these simple hors d'oeuvres with ingredients you likely have on hand (21 Photos) Sharon Bowers on Dec 29, 2011 at 11:53AM 1 chime

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Shrimp with Marmalade Sauce

The charm of classic red cocktail sauce with shrimp is the sharpness of the sweet chili sauce and horseradish against the sweet taste of the shrimp. Mixing marmalade with Thai chili sauce does the same thingsweet, sharp and tangybut with an exciting new flavor profile. Makes 6-8 servings Sprinkle 1 1/2 pounds medium, cleaned shrimpwith salt and pepper and cook on a foil-covered pan under the preheated broiler until pink and cooked through, about 1 minute. (Dont walk away! The hot broiler cooks fast.) Remove the shrimp to a serving platter. In a small serving bowl, combine 1/3 cupmarmalade with 1/3 cup Thai sweet chili sauce. Put the dip in the middle of the shrimp and serve.

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Speedy Snacks! 20 3-Ingredient Appetizers

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Crispy Roasted Chickpeas

Roasting at high heat makes chickpeas into crisp finger food thats tender and creamy inside. Use any spice mix: garam masala and Cajun seasoning are good, too.

Makes 4-6 servings Drain a 15-ounce can of chickpeas and pat them dry with a paper towel. Toss with 2 tablespoonsolive oil and 1 tablespoon chili powder and sprinkle with salt and pepper. Roast for 15 to 20 minutes at 350 degrees, shaking the pan a couple times, until the chickpeas are just browned and crisp outside, but not burned.
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Speedy Snacks! 20 3-Ingredient Appetizers

Next time company drops in, whip up one of these simple hors d'oeuvres with ingredients you likely have on hand (21 Photos) Sharon Bowers on Dec 29, 2011 at 11:53AM
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Goat Cheese and Onion Tarts

Cut each little tart into six triangles like a pizza, or into nine squares for easy finger food. Makes 4-6 servings Caramelize three sliced red onions in 2 tablespoons olive oil in a skillet over medium heat, until browned, about 15 minutes. Season with salt and pepper. Brush olive oil on one side only of 4 whole-wheat flatbreads on a baking sheet. Divide the onions among flatbreads, spreading nearly to the edges of the bread. Crumble an 8-ounce log of goat cheese and bake for 8 to 10 minutes at 350 degrees, until flatbreads are toasty and the cheese is hot.

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Speedy Snacks! 20 3-Ingredient Appetizers

Next time company drops in, whip up one of these simple hors d'oeuvres with ingredients you likely have on hand (21 Photos) Sharon Bowers on Dec 29, 2011 at 11:53AM

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Ruffled Potato Chips

You may not want to taste these while youre making them or it will be hard to save any for your guests! Makes 8-10 servings Roughly chop 2 cups roasted salted peanuts and set aside in a bowl. Melt a 12-ounce bag ofchocolate chips in the microwave for 1 minute on high, stirring well, then microwave for a couple of 15-second

bursts, stirring well after each, just until smooth. Dont overheat or the chocolate will stiffen up and burn. Dip the chips from a 6-ounce bag of ruffled potato chips halfway into the chocolate, then sprinkle with chopped peanuts while the chocolate is still soft. Set the coated chips on a baking sheet lined with wax paper and chill in the fridge till the chocolate is set.

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Speedy Snacks! 20 3-Ingredient Appetizers

Next time company drops in, whip up one of these simple hors d'oeuvres with ingredients you likely have on hand (21 Photos) Sharon Bowers on Dec 29, 2011 at 11:53AM
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Dried Apricots with Blue Cheese and Walnuts

A mild blue cheese is a pungent, salty complement to the tangy apricot and rounded walnut flavor, but you can also use cream cheese if you prefer. This same method works well with dates, cream cheese and almonds. Makes 24 pieces Slit with a paring knife or pull open a small pocket in 24 dried apricots. In a small bowl, stir room temperature blue cheese until its creamy. Put a teaspoon of blue cheese inside the apricot, then push in a half walnut. Pinch the apricot to close slightly.

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Speedy Snacks! 20 3-Ingredient Appetizers

Next time company drops in, whip up one of these simple hors d'oeuvres with ingredients you likely have on hand (21 Photos) Sharon Bowers on Dec 29, 2011 at 11:53AM
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Harissa Chicken Wings

This smoky red chili paste from Tunisia is more about flavor than heat. Its widely available in small cans and tubes. Instead of tossing the wings in the melted butter, you can also blend softened butter with the

harissa and let guests dip their own wings into a dish of the spicy sauce. Makes 6-8 servings Joint two pounds of chicken wings and lay them on a foil-lined rimmed baking sheet. Sprinkle generously with salt and pepper. Roast at 400 degrees, turning once, for 35 to 40 minutes, until the wings are crispy and golden. In a large bowl, melt 6 tablespoons softened butter and blend with 3 tablespoons harissa. Lift the hot wings from the baking sheet into the bowl with tongs, and toss well with the harissa butter to coat. Serve warm, with lots of napkins.

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