Southern Lady Recipe Box 2014

Southern Favorite Warm Spiced Orange Tea MAKES ABOUT 2 ½ QUARTS 8 cups water 3 whole cinnamon sticks 1 teaspoon whole cloves 1 teaspoon ground cardamom 2 family-size tea bags 1 cup fresh orange juice ¾ cup sugar ½ cup fresh lemon juice 2 tablespoons honey 1. In a Dutch oven, combine water, cinnamon sticks, cloves, and cardamom. Bring to a boil, and add tea bags; reduce heat to low, and simmer for 5 minutes. Remove tea bags, and add orange juice, sugar, lemon juice, and honey; simmer for 15 minutes. Remove spices and serve hot. Lemon Tea MAKES6TO8SERVINGS 6 cups water 3 family-size tea bags 1 (12-ounce) can frozen lemonade concentrate, thawed 1 cup sugar ½ teaspoon almond extract Garnish: sliced lemons 1. In a small saucepan, bring 6 cups water to a boil. Add tea bags; remove from heat, and let steep for 20 minutes. Discard tea bags. In…

Summer Garden Salad with Balsamic Vinaigrette MAKES4SERVINGS 8 cups mixed salad greens 1 cup halved grape tomatoes 1 cup thinly sliced seedless cucumber 1 yellow bell pepper, sliced into ¼ -inch strips ¾ cup thinly sliced radishes ½ cup thinly sliced red onion Balsamic Vinaigrette (recipe follows) 1. In a large bowl, combine salad greens, tomatoes, cucumber, bell pepper, radishes, and onion. Drizzle with dressing just before serving. Balsamic Vinaigrette MAKES ABOUT 1 1/3 CUPS ½ cup aged balsamic vinegar 2 tablespoons firmly packed dark brown sugar 2 tablespoons stone-ground mustard ½ easpoon garlic salt ¼ teaspoon ground black pepper ½ cup light olive oil 1. In a small bowl, combine vinegar, brown sugar, mustard, garlic salt, and pepper. Whisk until sugar is dissolved. Slowly whisk in olive oil. Cover, and refrigerate until ready to serve. Store in an airtight container for up to 2 weeks. Green Jacket Salad MAKES…

BRUNCH BUNCH Enjoy a balmy June morning by serving Blackberry French Toast on the porch. Impressive on its own, the dish is also scrumptious alongside other fresh summer fruits-especially ripe and juicy Georgia peaches. Blackberry French Toast MAKES6SERVINGS 1 cup heavy whipping cream 1 cup half-and-half 4 large eggs ¼ cup sugar 1 teaspoon vanilla extract ¼ teaspoon ground nutmeg ¼ cup butter, divided 12 (1/2 -inch-thick) slices challah bread Fresh Blackberry Syrup (recipe follows) 1. Preheat oven to 200°. 2. In a medium bowl, combine cream, half-and-half, eggs, sugar, vanilla, and nutmeg; whisk to combine well. 3. In a 12-inch nonstick skillet, melt 1 tablespoon butter over medium-low heat. Dip bread slices into cream mixture, allowing excess mixture to drain. Cook slices for 4 minutes on each side or until golden brown. Repeat procedure with remaining butter and bread slices. Keep each batch…

Chocolate Chess Pie MAKES1 (9-INCH) PIE ½ (14.1-ounce) box refrigerated pie crust ¼ cup sugar 2 tablespoons all-purpose flour 2 teaspoons yellow cornmeal ¼ teaspoon salt 6 (1-ounce) squares semisweet chocolate, chopped ½ cup butter ¼ cup heavy whipping cream 4 large eggs, lightly beaten 1½ teaspoons vanilla extract Garnish: sweetened whipped cream, chocolate shavings 1. Preheat oven to 350°. 2. Unroll pie crust on a lightly floured surface. Roll into a 10-inch circle. Fit pie crust into a 9-inch pie plate; fold edges under, and crimp. 3. In a medium bowl, combine sugar, flour, cornmeal, and salt. 4. In a small bowl, combine chocolate and butter. Microwave on High in 30-second intervals, stirring between each, until melted and smooth; let cool slightly. Combine chocolate mixture, cream, eggs, and vanilla, whisking to combine. 5. Add chocolate mixture to sugar mixture, stirring to combine well. Spoon chocolate mixture…