Shallots and a touch of brown sugar bring out the sweetness in the beans.
2 pounds haricots verts (tiny green beans), trimmed
3 tablespoons butter
1 tablespoon light brown sugar
1 tablespoon olive oil
1 pound shallots, halved lengthwise and peeled
2 tablespoons red wine vinegar
Cook green beans in boiling salted water to cover 3 to 4 minutes or until crisp-tender; drain. Plunge beans into ice water to stop the cooking process; drain.
Melt butter and brown sugar with olive oil in a large skillet over medium-high heat; add shallots, and sauté 2 minutes. Reduce heat to medium-low, add vinegar, and sauté 10 minutes or until shallots are golden brown and tender.
Increase heat to medium-high; add green beans, and sauté 5 minutes or until thoroughly heated. Season with salt and freshly ground pepper to taste.
Second only to sweet tea, this Southern treat is a favorite on hot summer days. We’ve got special instructions for how to make this a special ‘over 21′ libation.
6 family-size tea bags
3 cups loosely packed fresh mint leaves
2 (33.8-oz.) bottles peach nectar
1 (12-oz.) can frozen lemonade concentrate, thawed
1 cup Simple Sugar Syrup
1 (2-liter) bottle ginger ale, chilled
1 (2-liter) bottle club soda, chilled
Garnishes: fresh peach wedges, kumquat slices
(Note: To make this an “adult libation,” stir in 2 cups vodka with ginger ale and club soda.Be sure to attach the “Over 21” Beverage Tag to your Beverage Jar.)
Bring 8 cups water to a boil in a medium saucepan; add tea bags and mint leaves. Boil 1 minute; remove from heat. Cover and steep 10 minutes.
Discard tea bags and mint. Pour into a 1-gal. container; add peach nectar, lemonade concentrate, and Simple Sugar Syrup. Cover and chill 8 to 24 hours.
Pour chilled tea mixture into Southern Living Beverage Jar. Stir in ginger ale and club soda just before serving. Serve over ice.
Simple Sugar Syrup
Makes: 2 gal. Hands-on time: 10 min. Total time: 9 hr., 5 min., including simple syrup
2 cups sugar
Bring sugar and 1 cup water to a boil in a medium saucepan over medium-high heat. Boil, stirring occasionally, 4 minutes or until sugar is dissolved and mixture is clear. Cool to room temperature (about 30 minutes). Store in an airtight container in refrigerator up to 1 week.
This peach pie has a twist with the addiction of brown sugar and cinnamon. With or without a side of ice cream, your guests be asking for seconds.
1⅓ cups cold butter
4¼ cups all-purpose flour, divided
1½ tsp. salt
½ to ¾ cup ice-cold water
8 large fresh, firm, ripe peaches (about 4 lb.)
½ cup firmly packed light brown sugar
⅓ cup granulated sugar
1 tsp. ground cinnamon
⅛ tsp. salt
1½ Tbsp. butter, cut into pieces
1 large egg, beaten
1½ Tbsp. granulated sugar
Cut 1⅓ cups butter into small cubes, and chill 15 minutes. Stir together 4 cups flour and 1½ tsp. salt. Cut butter into flour mixture with a pastry blender until mixture resembles small peas. Gradually stir in ½ cup ice water with a fork, stirring until dry ingredients are moistened and dough begins to form a ball and leaves sides of bowl, adding more ice water, 1 Tbsp. at a time, if necessary. Turn dough out onto plastic wrap; press and shape dough into 2 flat disks. Wrap each disk in plastic wrap, and chill 30 minutes to 24 hours.
Preheat oven to 425°. Place 1 dough disk on a lightly floured surface; sprinkle dough lightly with flour. Roll dough to about ¼-inch thickness. Starting at 1 edge of dough, wrap dough around a rolling pin. Place rolling pin over a 9-inch pie plate, and unroll dough over pie plate. Press dough into pie plate. Roll remaining dough disk to about ¼-inch thickness on a lightly floured surface.
Peel peaches, and cut into ½-inch-thick slices; cut slices in half. Stir together brown sugar, next 3 ingredients, and remaining ¼ cup flour in a bowl; add peaches, stirring to coat. Immediately spoon peach mixture into piecrust in pie plate, and dot with 1½ Tbsp. butter. (Do not make ahead, or it will become too juicy.)
Carefully place remaining piecrust over filling; press edges of crusts together to seal. Cut off excess crust. Crimp edges of pie. Brush top of pie with beaten egg, and sprinkle with 1½ Tbsp. granulated sugar. Cut 4 to 5 slits in top of pie.
Freeze pie 15 minutes. Meanwhile, heat a jelly-roll pan in oven 10 minutes. Place pie on hot jelly-roll pan.
Bake at 425° on lower oven rack 15 minutes. Reduce oven temperature to 375°; bake 40 minutes. Cover loosely with foil, and bake 25 more minutes or until juices are thick and bubbly. (Juices will bubble through top.) Transfer to a wire rack; cool 2 hours before serving.
This peach and blueberry trifle serves at least 10 people who will be delighted by this cool, fruit-filled dessert.
1 (16-oz.) package angel food cake mix
Vegetable cooking spray
8 firm, ripe peaches, peeled and sliced
½ cup peach preserves
1 (16-oz.) package fresh blueberries, divided
2 to 3 Tbsp. granulated sugar
1 Tbsp. chopped fresh mint
1 Tbsp. lemon juice
1 cup whipping cream
½ tsp. lemon juice
¼ cup powdered sugar
Preheat oven to 350°. Line a 13- x 9-inch pan with parchment paper. Prepare angel food cake batter according to package directions. Pour batter into prepared pan.
Bake at 350° for 30 to 33 minutes or until a long wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pan to wire rack, and cool completely (about 30 minutes).
Microwave preserves in a large microwave-safe bowl at HIGH 30 to 45 seconds or until melted. Toss peaches and 1½ cup blueberries with warm preserves. Stir in granulated sugar and next 2 ingredients.
Invert cake onto a cutting board. Carefully remove parchment paper, and discard. Trim and discard edges of cake. Cut cake into 32 equal pieces.
Beat whipping cream and lemon juice at medium speed with an electric mixer until foamy; gradually add powdered sugar, beating until soft peaks form.
Arrange about one-third of cake pieces in Southern Living Trifle Bowl. Top with one-third of peach mixture. Repeat layers twice. Top with whipped cream. Cover and chill 1 hour. Top with remaining ½ cup blueberries just before serving.
Our mint chocolate chip ice cream cake not only tastes great, it looks great also. The mint and chocolate will be a treat for your eyes as well as your taste buds.
Devil’s Food Cake Batter
½ gal. mint chocolate chip ice cream, softened
10 chocolate wafers, coarsely crushed
Garnishes: sweetened whipped cream, thin crème de menthe chocolate mints
Preheat oven to 350°. Grease and flour 3 (8-inch) round cake pans. Line with parchment paper. Prepare Devil’s Food Cake Batter, and spoon into pans. Bake 12 to 14 minutes or until a wooden pick inserted in center comes out clean. Cool in pans on a wire rack 10 minutes. Remove from pans to wire racks, peel off parchment paper, and cool 1 hour.
Place 1 cake layer in a 9-inch springform pan. Top with one-third of ice cream and half of crushed wafers. Repeat layers once. Top with remaining cake layer and ice cream. Cover and freeze 8 to 12 hours.
Remove cake from pan, and place on a cake stand. Prepare Chocolate Ganache; spread over top of cake. Let stand 15 minutes before serving.
Devil’s Food Cake Batter
Makes: 3 cups Hands-on time: 20 min. Total time: 20 min.
½ cup butter, softened
¾ cup sugar
1 large egg
1 tsp. vanilla extract
1 cup all-purpose flour
⅓ cup unsweetened cocoa
1 tsp. baking soda
¾ cup hot strong brewed coffee
1 tsp. white vinegar
Beat butter and sugar at medium speed with a heavy-duty electric stand mixer until creamy. Add egg, beating just until blended. Beat in vanilla. Combine flour, cocoa, and baking soda. Add to butter mixture alternately with coffee, beating until blended. Stir in vinegar. Bake batter immediately.
Microwave 1 (4-oz.) semisweet chocolate baking bar, chopped, and 4 Tbsp. whipping cream in a microwave-safe bowl at HIGH 1 minute or until melted, stirring at 30-second intervals. Stir in up to 4 Tbsp. additional cream for desired consistency. Use immediately.
Enjoy this rich German chocolate cake topped with coconut-pecan frosting and garnished with chocolate-dipped toasted pecan halves.
2 (4-oz.) packages sweet chocolate baking bars
2 cups all-purpose flour
1 tsp. baking soda
¼ tsp. salt
1 cup butter, softened
2 cups sugar
4 large eggs, separated
1 tsp. vanilla extract
1 cup buttermilk
Garnish: chocolate-dipped toasted pecan halves
Preheat oven to 350°. Lightly grease 3 (9-inch) round cake pans; line bottoms with parchment paper, and lightly grease paper. Microwave chocolate and ½ cup water in a large microwave-safe bowl at HIGH 1 to 1½ minutes or until melted and smooth, stirring halfway through.
Combine flour and next 2 ingredients in a medium bowl.
Beat butter and sugar at medium speed with an electric mixer until fluffy. Add egg yolks, 1 at a time, beating just until blended after each addition. Stir in chocolate mixture and vanilla. Add flour mixture alternately with buttermilk, beginning and ending with flour mixture. Beat at low speed just until blended after each addition.
Beat egg whites at high speed until stiff peaks form; gently fold into batter. Pour batter into prepared pans.
Bake at 350° for 25 to 30 minutes or until a wooden pick inserted in center comes out clean. Gently run a knife around outer edge of cake layers to loosen from sides of pans. Cool in pans on wire racks 15 minutes. Remove from pans to wire racks; discard parchment paper. Cool completely (about 1 hour). Spread Coconut-Pecan Frosting between layers and on top and sides of cake.
Note: We tested with Baker’s German’s Sweet Chocolate Bar.