Southern Lady Southern Recipes 2015

The simple act of tying apron strings connects us to generations of Southerners who have known the importance of a home-cooked meal. As autumn approaches, we look to the harvest, with its crisp apples, delectable pears, delicious figs, savory squash, and versatile sweet potatoes, to inspire our menus. This special publication features a collection of our favorite fall flavors in the form of appetizers, entrees, desserts, and more! From hearty Beef & Barley Soup to makeahead Curry Chicken & Rice Casserole, you’ll find a selection of main dishes to suit a variety of occasions, and you’ll discover some decadent desserts such as Pistachio Cake with Honey Buttercream and Sweet Potato Gingerbread with Maple Pecan Butter Sauce that are sure to wow the crowd. While you’re planning get-togethers with friends and…

CRANBERRY LEMONADE MAKES ABOUT 1½ GALLONS 2 cups water 2 cups sugar 2 tablespoons lemon zest 2 (59-ounce) bottles cranberry juice cocktail* 1 (2-liter) bottle ginger ale, chilled 1 cup fresh lemon juice Garnish: cranberries, lemon slices 1. In a medium saucepan, combine water and sugar over medium-high heat; stir until sugar dissolves. Add lemon zest, and bring to a simmer. Reduce heat to medium, and cook for 10 minutes. Strain syrup through a fine-mesh strainer; let cool completely. 2. In a large pitcher, combine syrup, cranberry juice cocktail, ginger ale, and lemon juice, stirring gently to combine. Serve chilled or over ice. Garnish with cranberries and lemon slices, if desired. *For testing purposes, we used Simply Cranberry Cocktail. HOT CARAMEL COCOA MAKES ABOUT 2 QUARTS 4 (1-ounce) squares unsweetened chocolate, chopped 1 cup heavy whipping cream 4 cups milk 1 (12-ounce) can evaporated milk ½ cup firmly…

ARUGULA SALAD WITH SAUTEED MUSHROOMS, PROSCIUTTO, AND TRUFFLE DRESSING MAKES 8 SERVINGS ¼ cup olive oil, divided 2 (8-ounce) containers sliced baby portobello mushrooms 1 tablespoon minced garlic ¼ teaspoon salt ¼ teaspoon ground black pepper 1 (3.53-ounce) package prosciutto, chopped 2 (4-ounce) bags arugula Truffle Dressing (recipe follows) Garnish: shaved Parmesan cheese 1. In a large skillet, heat 2 tablespoons olive oil over medium heat. Add mushrooms, garlic, salt, and pepper; cook, stirring occasionally, for 10 minutes or until lightly browned. Remove and set aside. 2. Heat remaining 2 tablespoons olive oil over medium heat. Add prosciutto; cook, stirring frequently, for 15 to 20 minutes or until lightly browned. Divide arugula, mushrooms, and prosciutto among 8 salad plates. Drizzle with Truffle Dressing. Garnish with shaved Parmesan, if desired. TRUFFLE DRESSING MAKES 2½ CUPS 1 cup mayonnaise 1 cup sour cream ½ cup white truffle oil ¼ cup…

WHITE CHICKEN CHILI MAKES 12 SERVINGS 4 tablespoons olive oil, divided 3 pounds boneless, skinless chicken breasts, cut into ½ -inch pieces 1 tablespoon ground chipotle chile pepper 2½ teaspoons ground cumin 1½ teaspoons salt 1 teaspoon ground coriander ¼ teaspoon ground red pepper (optional) 1½ cups chopped yellow onion ¾ cup chopped poblano pepper 2 jalapeño peppers, seeded and minced 2 tablespoons minced garlic 4 bay leaves 1 quart chicken broth 2 (4-ounce) cans diced green chiles 2 (19-ounce) cans cannellini beans, drained 2 (16-ounce) cans navy beans, drained 4 cups grated Monterey Jack cheese 1 cup sour cream 1. In a Dutch oven, heat 2 tablespoons olive oil over medium-high heat. Add chicken, chile pepper, cumin, salt, coriander, and red pepper. Cook, stirring constantly for 8 to 10 minutes or until browned. Remove chicken to a bowl. In same Dutch oven, heat remaining 2 tablespoons olive oil over…

BAKED APPLES MAKES 4 SERVINGS 4 medium baking apples ¼ cup brown sugar ½ teaspoon cinnamon ¼ cup finely chopped pecans 4 cinnamon sticks 1 cup apple juice 1. Preheat oven to 375°. 2. Core apples, taking care not to puncture bottom. Peel skin ½ inch around tops of apples. 3. In a small bowl, combine brown sugar, cinnamon, and pecans. Place a cinnamon stick in each apple, and fill with sugar mixture. Place in an 8-inch baking dish; add apple juice. Bake for 20 to 25 minutes. CHOCOLATE CHESS PIE MAKES 1 (9-INCH) PIE ½ (14.1-ounce) box refrigerated pie crust ¾ cup sugar 2 tablespoons all-purpose flour 2 teaspoons yellow cornmeal ¼ teaspoon salt 6 (1-ounce) squares semisweet chocolate, chopped ½ cup butter ⅓ cup heavy whipping cream 4 large eggs, beaten 1½ teaspoons vanilla extract Garnish: sweetened whipped cream, chocolate shavings 1. Preheat oven to 350°. 2. Unroll piecrust on a lightly floured…