The Sweet Magnolias Cookbook (2 page)
Read The Sweet Magnolias Cookbook Online
Authors: Sherryl Woods
Hey, y'all. I'm Dana Sue Sullivan, one of the three original Sweet Magnolias, and I'll be your guide through these pages. I'll tell you a little about myself, a lot about Serenity, South Carolina, and a few secrets I'm probably supposed to be keeping to myself.
Â
I'd like to believe the task was turned over to me because, as the owner of Sullivan's, I'm the best cook, but the truth is everyone else in Serenity is so darn busy. Or suddenly claims to be. You know how it goes.
Here's a little background on the Sweet Magnolias to start. Three of usâHelen Decatur-Whitney, Maddie Maddox and Iâhave been best friends since we met on the playground at Serenity Elementary School, which at the time was the only elementary school in town. Now there are two. That's how small Serenity is, which can be both a blessing and a curse. Neighbors around here sure do have a way of getting in your business. I think they like to look at it as part of the small-town Southern charm, though personally I'm a lot fonder of some of our other traditions.
At any rate, I won't say just how long ago it was when the three of us started calling ourselves the Sweet Magnolias, but I spotted my first gray hair the other day. That alone was almost traumatic enough to call for a margarita night.
You see, that's what margarita nights are all about: friends getting together to support one another in a crisis, no matter how large or small. Helen, Maddie and I have faced our share of crises over the years, I can tell you that. Divorces, controversy, serious problems with our kids. We sometimes joke that Helen became a lawyer just because she knew we'd all eventually land in so much hot water!
Whenever there's trouble for any one of usâor for any of the many women we've welcomed into the fold in recent yearsâthe first thing we do is call for a margarita night. It used to be that these get-togethers were impromptu, but now that there are so many of us and our schedules are so crazy, we have to plan for them. Either way, planned or spontaneous, I'm not sure what we'd do without these occasions when we can let off steam.
It's not about Helen's Lethal Margaritas, not really. Nor is it about my Killer Guacamole, though it is to die for, if I do say so myself. It's about friends supporting friends through tough times. It's about finding laughter through the tears, about giving adviceâwhether it's wanted or not. We can even manage to keep our opinions to ourselves from time to time if that's requested, though I assure you, it's not our first choice.
Now that some of us are getting a little older (my daughter and her friends are now Sweet Magnolias, for goodness' sake, as is Helen's mother, Flo, much to Helen's dismay), we've added some more substantial food to these gatherings. Those C'mon, Baby, Light My Fire Chicken Wings are just one of the recent additions. You'll find more ideas here for fleshing out a menu that can even be put together at a moment's notice.
But, like I said, it's not about the drinks. Or the food. Those are incidental to the camaraderie. All it really takes to achieve the perfect margarita night is getting a group of women together to make the burden of your troubles a little lighter. No matter what you're facing, don't you find it's always a little easier when you're surrounded by friends? I sure do.
Helen's Lethal Margaritas
1 (6-ounce) can frozen limeade concentrate
¾ cup tequila
¼ cup triple sec or Grand Marnier
2 tablespoons agave nectar or honey
Okay, y'all, it doesn't get much easier than thisâand sooo delish!
Fill the container of a blender with 4 cups of ice. Add all ingredients. Secure lid on blender, and blend until smooth. Pour into 4 salt-rimmed margarita glasses, or simply pass straws to your best friends and let everyone gather around.
SERVES 4
Note: Agave nectar comes from the same plant that tequila is made from. You can find it in most grocery stores today or in health food or nutrition stores. It makes a really authentic margarita!
STRAWBERRY MARGARITAS
âsubstitute 12 ounces of frozen strawberries for 2 cups of the ice in the recipe.
MANGO MARGARITAS
(Dana Sue's favorite!)âsubstitute 12 ounces of frozen mango chunks for 2 cups of the ice in the recipe.
Dana Sue's Killer Chunky Guacamole
3 ripe avocados
Zest and juice of 1 lime
½ cup diced ripe (firm) tomato
1
/
3
cup finely diced purple onion
¼ cup minced fresh cilantro
4 garlic cloves, minced
2 jalapeño peppers
Sea salt to taste
Using a sharp knife, cut avocados in half, lengthwise. Remove and reserve pit from each avocado. Carefully scoop out avocado from the peel, then dice into small to medium chunks.
Combine avocado with lime zest and juice in a medium mixing bowl. Stir gently.
Add tomato, onion, cilantro and garlic.
As far as the jalapeño goes, you decide whether you want this guacamole fiery hot, mild or somewhere in between. For the hot stuff, leave in all the seeds and ribs of the peppers. For the less brave, remove all the seeds. And for wimps, you'll want to remove all the seeds
and
the ribs of the peppers.
Season to taste with sea salt. Stir gently to blend, trying not to mash the avocado.
Place the avocado pits in the bowl with the guacamole, then cover the bowl tightly with plastic food wrap. Refrigerate up to 1 day before serving.
TO SERVE
Remove the pits. Serve with fresh, crisp tortilla chips and your favorite salsa. Of course, margaritas are a must!
MAKES 3½â4 CUPS,
 depending on the size of the avocados.
Magnolia Blossom Cocktail
1 jigger vanilla vodka
1 jigger half-and-half
2 tablespoons vanilla-infused simple syrup
¼ teaspoon orange flower water
4â6 ounces chilled lemon-lime soda
½ teaspoon grated lemon zest
In a tall glass filled with ice, add first 4 ingredients. Add lemon-lime soda to near top of glass. Stir gently. Add grated lemon zest on top of cocktail.
MAKES 1 COCKTAIL
Note: Make your own simple syrup for cocktails rather than purchasing it at a gourmet market. Simply combine 1 cup water and 1 cup granulated sugar in a small saucepan. Bring to a boil, stirring to dissolve the sugar. Remove from heat, and let cool to room temperature. (Stir in 1 teaspoon vanilla for a vanilla-infused simple syrup.) Store any unused simple syrup in the refrigerator for use within a week or so. You can also freeze the syrup to extend the life for up to 2 months.
Snow Cream Martinis
1½ cups vanilla vodka
½ cup white chocolate liqueur
½ cup sweetened condensed milk
3 cups chipped ice or small ice cubes
Combine all ingredients in a blender. Process until almost smooth.
SERVES 6
Note: This festive cocktail tastes like a winter wonderland!
Mint Juleps
3 loosely packed cups washed fresh mint leaves
4 cups boiling water
¾ cup sugar
2 cups Maker's Mark whiskey
GARNISH (OPTIONAL)
Mint sprigs
Fill a large glass bowl with mint leaves. Reserve a few for garnish.
Pour boiling water over the mint. Cover with plastic wrap, and let steep until mixture reaches room temperature. Strain mint liquid, and discard leaves.
Add sugar to mint liquid, and stir to dissolve. Add whiskey.
Bottle as desired, then cork or seal bottles.
Refrigerate up to 6 months. Serve over crushed ice with a sprig of mint for garnish.
