The Lady and Sons (22 page)
Authors: Paula Deen
SERVES 12
I serve this as a congealed salad at holiday meals.
| Two 3-ounce packages strawberry Jell-O 1 cup boiling water Two 10-ounce cartons frozen strawberries | 1 cup chopped pecans 3 medium bananas, sliced 1 cup crushed pineapple, drained 1 cup sour cream |
Dissolve Jell-O in boiling water. Add remaining ingredients except sour cream. Pour half of mixture in salad mold; let chill. Cover with layer of sour cream, then top with remaining half of mixture. Refrigerate; chill until firm.
SERVES 4 TO 6
| 1 pound red or green grapes ¼ cup dark brown sugar 4 teaspoons butter | 2 teaspoons light corn syrup 2 ounces chopped walnuts 1 small wheel of Brie (8 ounces) |
Wash and divide grapes into clusters. Make praline: Place sugar, butter, corn syrup, and 1 teaspoon water in a small saucepan. Simmer for 3 minutes. Stir in walnuts. Cut Brie into wedges; arrange on round serving tray. Spoon 1 teaspoon praline mixture over each wedge. Garnish with grapes.
SERVES 8
| 1 cup sugar 5 eggs ¼ teaspoon salt | 3 cups milk 1½ teaspoons vanilla |
Preheat oven to 350 degrees. Butter eight 6-ounce custard cups. In a small skillet over medium heat, melt ½ cup sugar, stirring constantly until it is a light brown syrup. Pour syrup into buttered cups. Place cups in baking pan for easy handling. In large bowl with mixer at low speed, beat eggs, salt, and remaining ½ cup sugar until lemon-colored. Gradually beat in milk and vanilla. Once mixture has settled, with all air bubbles out, pour mixture into cups. Put hot water into baking pan to within 1 inch of top of cups. Bake 1 hour or until knife inserted in center comes out clean. Cool, loosen custard with knife; invert.
VARIATION:
Sprinkle ground nutmeg on top of each custard before baking.
SERVES 8
| ½ cup uncooked rice 3 cups boiling water ½ teaspoon salt One 14-ounce can sweetened condensed milk | 4 tablespoons (½ stick) butter ½ cup raisins 1 tablespoon vanilla |
Measure rice, boiling water, and salt into top of double boiler. Cook over rapidly boiling water until rice is tender, about 40 minutes. Stir in condensed milk, butter, and raisins. Cook, stirring frequently, over boiling water until slightly thickened, about 20 minutes. Remove from heat and stir in vanilla. Serve warm or cold.
The Lady & Sons
SERVES 8 TO 10
At the restaurant, I no longer -prefer the meringue topping but instead like fresh whipped. Of course, the pudding must be very cold before you add the whipped cream. Otherwise, the warmth from the pudding will break down the ingredients of the whipped cream.
| ¾ cup sugar 3 tablespoons all-purpose flour 2 cups milk 3egg yolks | 1 teaspoon vanilla 4 tablespoons (½ stick) butter 3 medium bananas, sliced Vanilla wafers |
Mix together sugar and flour and slowly add milk. This should be cooked in the top of a double boiler, but you can cook it over low to medium heat, stirring constantly until it thickens—do not leave it unattended. Slightly beat egg yolks and temper with a small amount of the hot custard; stir well. Add egg mixture to custard pot and cook 2
more minutes. Remove from heat and add vanilla and butter. Let cool. In a 13
×
9-inch casserole dish, alternate pudding, bananas, and wafers, beginning with pudding and ending with pudding. Add topping, if desired.
MERINGUE TOPPING
| 3 egg whites ¼ teaspoon cream of tartar | 6 tablespoons sugar 1 teaspoon vanilla |
Preheat oven to 350 degrees. Beat egg whites with cream of tartar and sugar until stiff. Add vanilla. Spread over pudding mix; completely seal around edge. Bake until desired brownness on top.
The Lady & Sons
SERVES 12 TO 16
| 2 dozen macaroons, crumbled ½ cup bourbon or rum ½ pound (2 sticks) butter 1cup sugar 6 eggs, separated 2 ounces unsweetened chocolate, melted | ½ teaspoon vanilla ½ cup chopped pecans 1 dozen double ladyfingers ¾ cup heavy cream, whipped with 3 tablespoons sugar until stiff |
Soak crumbled macaroons with bourbon or rum. Cream butter with sugar. Beat in lightly beaten egg yolks; add melted chocolate, vanilla, nuts, and macaroons. Beat egg whites until stiff; fold into chocolate mixture. Grease a springform pan; line with separated ladyfingers. Alternate layers of chocolate mixture with remaining ladyfingers. Chill overnight. Remove from pan and decorate with whipped cream.
SERVES 8 TO 10
| 8 tablespoons (1 stick) butter 1 cup sugar ¾ cup self-rising flour ¾ cup milk | One 28-ounce can sliced peaches in syrup, undrained (see Variation) |
Preheat oven to 350 degrees. Put butter in deep baking dish and place in oven to melt. Mix sugar and flour; add milk slowly to prevent lumping. Pour over melted butter. Do not stir. Spoon fruit on top, gently pouring in syrup. Still do not stir; batter will rise to top during baking. Bake for 30 to 45 minutes. Good with fresh whipped cream or vanilla ice cream.
The Lady & Sons
VARIATION:
When available, fresh fruit is wonderful. You may use fresh blueberries, strawberries, blackberries, cherries, apples, peaches, or pears. Simply clean, peel, and core 2 cups of fruit and mix with 1 cup of sugar and 1 cup of water. In a saucepan, bring mixture to a boil and then simmer for about 10 minutes. Stir often, making sure sugar is completely dissolved. Substitute this for the canned peaches.
Unless specifically instructed to put your dish in a cold oven to begin baking, you should
always preheat
the oven to the temperature required.Always beat eggs before adding sugar.
Combine dry ingredients together when baking.
Add flour and milk to egg mixture alternately, beginning with flour mixture and ending with flour mixture for a lighter cake, muffin, or biscuit.
To eliminate odor from collards being cooked, add one washed, unshelled pecan to the collards pot before turning the stove on.
To determine whether an egg is fresh or not, place the uncracked egg in a glass of water. If it sinks to the bottom, it's fresh. If it floats, throw it out!
To make fluffier scrambled eggs, beat in a small amount of water instead of milk.
If baking a double-crust pie, brush top layer lightly with milk for a shiny crust; for a sweet crust, sprinkle with granulated sugar or a mixture of sugar and cinnamon; for a glazed crust, brush lightly with beaten egg. If you place the pie on a hot cookie sheet in the oven during preheating, it will ensure that the bottom crust will bake through.
You can always substitute 1⅔ cups all-purpose flour for 2 cups cake flour.
No buttermilk? Add 1 teaspoon distilled white vinegar to 1 cup fresh milk; let sour for 5 minutes.
Remember,
1
½ cups corn syrup equals 1 cup sugar dissolved in ½ cup water.To remove excess grease from soups, drop a lettuce leaf in and watch it absorb the grease. Repeat until the desired amount is removed. Discard lettuce.
To keep unused egg yolks fresh for future use, place in bowl and cover with 2 tablespoons of oil. They will remain fresh for 4 to 5 days.
If you're out of tomato juice, simply mix ½ cup tomato sauce and ½ cup water to create 1 cup of tomato juice.
If you want to achieve a lighter texture in your baking, add a teaspoon of baking powder to any recipe calling for self-rising flour or self-rising cornmeal.
Out of sweetened condensed milk? Make your own: Mix 6 cups whole milk with
4
½ cups sugar, 1 stick of butter, and 1 vanilla bean (or 1 tablespoon vanilla). Cook over medium heat, reducing liquid, for 1 hour. Stir occasionally. Cool. Yields
4
½ cups. This can be stored covered in the refrigerator for several weeks. Cut recipe in half for immediate use.Red potatoes or “new” potatoes are far superior for use in any potato recipe. For great convenience in preparing a variety of potato recipes, keep cooked red potatoes in refrigerator at all times. They can be used on the spur of the moment for potato salad, hash browns, or French fries. They will keep at least a week in the refrigerator if they are well drained.
In many of the recipes by The Lady, you will find we make reference to our House Seasoning. The recipe is: 1 cup salt, ¼ cup black pepper, and ¼ cup garlic powder. Mix well. Store in shaker near stove for convenience.
If you're watching your fat intake, you can try substituting low-fat cheese, mayonnaise, sour cream, etc.
Never throw away chicken stock; fresh vegetables, such as peas, butter beans, turnip greens, collards, and rutabagas, are wonderful cooked in it. Stock may also be frozen for later use in soups and sauces.
To all my family, friends, staff, and guests who have given their invaluable help in making this book and restaurant a reality. My most heartfelt thanks goes out to each and every one of you: Mildred C. Ambos, Pat Andres, Ernest Bartley, Trina Bearden, Amy Beaver, John Berendt, Diane Berryhill, Nancy Blood, Holly Brantley, Mike Carnahan, Jamie Chabot, Dora Charles, Joshua Charpentier, Christina Cheves, Bob Christian, Todd Churco, Leroy Clayton, Becky Cohen, Theresa Lynn Creo, Roger Crews, Kevin Crumbley, Carolynn C. Cundiff, Janet Di-Claudio, Jessie Ruth Dixon, Amy Dupuy, Susan Dupuy, Judge Tom Edenfield, Frances Finney, Felicia Gaines, Regina Gaines-Baker, David Gaynor, Lorianne Greenlee, Jean Gregory, Maria Griffin, Ann Schuburger Hanson, Captain Judy Helmey, Corrie Waye Hiers, Don Hiers, Earl “Bubba” W. Hiers Jr., Elizabeth Hiers, Glennis Hiers, Jill R Hiers, C. McCall Holmes, Cathy Holmes, David Howard, Dion Hurd, Rance Jackson, Ineata “Jellyroll” Jones, Jacklyn Miller, Sheila M. Mims, Jody Moyer, Karen Nangle, George A. Ort III, Kelley P. Ort, Peggy P. Ort, Jacqueline R. Patton, Michael Peay, Shelly Peay, Erick Pineda, Paul Powell, Jeanne Powers, Peggy Richardson, Virginia K Robertson, Helen Rooks, Bill Schumann, Esther Shaver, Kristen Short, Clark Smith, Dorothy S. Smith, Steven P. Starling, Brendan Sweeney, Charlene Wagner, Suzette Dupuy Wagner, Denise Watson, Claire Watts, Chris White, Melvin Williams, Willie Wilson, and Mary Evelyn Young.
I would especially like to thank the wonderful care and consideration Random House has given me in transforming what started off as a local collection of recipes into a national cookbook—it has been a dream come true. Since discovering The Lady & Sons on a business trip, my editor, Pamela Cannon, has worked tirelessly on the book's behalf, for which I thank her a thousand times over. I would also like
to express my gratitude to Beth Pearson, associate copy chief, for her carefully detailed job of overseeing the book's progress; Vicki Wong, senior designer, for her thoughtful design ideas; and art director Andy Carpenter, a fellow Southerner, who made the book jacket come to life.
