chapter one Southern hospitality may be a cliché, but there''s a reason people talk about it. Southerners love to entertain at least as much as they love to eat and drink, maybe even more. After all, entertaining is not just an opportunity to connect with friends and family; it''s an excuse to dust off the nice dishes, fix everyone''s favorite recipes, and, if one is so inclined, to open the liquor cabinet just a crack. To be sure, good entertaining doesn''t hinge on cocktails and hors d''oeuvres. As for me, I never feel obliged to precede a nice dinner with appetizers and aperitifs--especially not when the recipes are more complicated than the main dish--but there is something cozy and congenial about easing into dinner that way. And, of course, the pleasures of whiling away an afternoon or early evening with friends, drinks, finger food, and a bocce ball or badminton set shouldn''t be discounted. In keeping with my belief in stress-free entertaining, the recipes in this chapter--from Herb Deviled Eggs (page 10), and Cornbread Toasts with Pimiento Cheese (page 18) to Sazeracs (page 28), Salty Dogs (page 27), and Wendy''s Bloody Marys (page 28)--are easy in both spirit and practice, and many can be made in advance. Meaning the only thing left for you to do is welcome your guests to come on in.
sweet and spicy pecans These flavor-infused pecans somehow manage to be crunchy, sweet, savory, and spicy--all at the same time. It''s a dangerously addictive combination that also happens to play well with just about every cocktail it meets. For pretty party favors or stocking stuffers, package these fragrant nibbles in sheer organza or cellophane bags tied with colored ribbons. Shake it up with a mint julep. Makes about 4 cups 4 cups pecan halves 1/3 cup natural cane sugar 2 tablespoons chopped fresh rosemary 1 tablespoon sea salt, plus more to taste 1/2 teaspoon freshly ground black pepper 1/2 teaspoon ground cayenne pepper 4 tablespoons (1/2 stick) unsalted butter, melted 1 tablespoon pure vanilla extract Preheat the oven to 400°F. Spread the pecans on a rimmed baking sheet and place in the oven to lightly toast, 5 to 7 minutes. While the pecans are toasting, combine the cane sugar, rosemary, salt, black pepper, and cayenne in a bowl and stir to mix. Place the butter and vanilla in a separate bowl, remove the pecans from the oven and add them to the butter and vanilla mixture, tossing to coat.
Add the spice mixture and toss again to coat evenly. Return the pecans to the baking sheet, spread them evenly, and bake for 8 to 10 minutes more, until toasted and fragrant, stirring halfway through. Sprinkle with additional salt, if desired. Let cool completely--they will get crispy after they cool--before storing in an airtight container until ready to serve, or for up to 1 week. Sara''s Swaps: Mix things up by flavoring the nuts with different combinations of herbs and spices. For a spiced orange rendition, omit the rosemary and add ground cardamom and orange zest. Or, to showcase Indian flavors, replace the rosemary with crushed red pepper flakes, ground cumin, and ground coriander. For more savory pecans, use Worcestershire sauce in place of the vanilla.
rosemary cheese crackers Most every Southerner has a favorite recipe for cheese biscuits, cheese crackers, or cheese straws, those staples of holiday gifting and year-round entertaining. With the addition of rosemary and chile peppers, I give this version of these buttery crackers unexpected heat and flavor that makes them extra habit-forming. Serve topped with fresh goat cheese and pepper jelly along with a round or two of French 75s , Sazeracs, or Wendy''s Bloody Marys. shake it up with a french 75s Makes about 21/2 dozen 2-inch-square or round crackers 2 cups (8 ounces) grated sharp Cheddar cheese 8 tablespoons (1 stick) unsalted butter, softened 11/2 cups all-purpose flour 2 teaspoons dried rosemary 1 teaspoon sea salt, plus more for sprinkling on top 1 teaspoon crushed red pepper flakes 1/4 teaspoon ground cayenne pepper Cream the cheese and butter together in a large bowl with an electric mixer or a wooden spoon until smooth and well combined. Stir together the flour, rosemary, salt, red pepper flakes, and cayenne in a separate bowl. Add the flour mixture to the cheese mixture and stir to combine thoroughly. Turn the dough onto a piece of wax or parchment paper. Roll into a log shape for round crackers; for square crackers, gently tap each side of the log on the counter several times to form a long rectangle.
Wrap the dough in the paper and refrigerate for several hours or overnight, until the dough is firm and sliceable. When ready to bake, preheat the oven to 375°F. Remove the dough from the refrigerator. Cut the log into 1/4-inch-thick slices and arrange them on a baking sheet. Using a fork, prick the center of each cracker several times and sprinkle with salt. Bake for 12 to 15 minutes, until golden brown around the edges. Remove from the oven and allow to cool completely before serving or storing in an airtight container for up to 3 days. Know-how//planning ahead The dough for these crackers can be made a day or two in advance and refrigerated until you are ready to bake and serve.
Once baked, the crackers can be frozen and then reheated in the oven for a few minutes before serving--great for unexpected company. herb deviled eggs With their outsize flavor and perfectly bite-size proportions, deviled eggs never go out of style. The best part is that they''re one of the few dishes fit for entertaining that''s also so simple, you can probably throw them together on a moment''s notice without even going to the grocery store. All you need are some eggs and a little something to give them zip, from chopped pickles or pickle relish to cayenne pepper or spicy pepper relish. I like this version, which is topped with fresh herbs and cornichons or other pickled vegetables, like okra or asparagus. Makes 1 dozen 6 large eggs 2 tablespoons your favorite or Homemade Mayonnaise 4 cornichons or mini dill pickles, 3 minced and 1 thinly sliced 2 teaspoons Dijon mustard 1 teaspoon white wine vinegar 1 tablespoon chopped fresh dill, plus more for garnish, if desired 1 teaspoon chopped fresh chives, plus more for garnish, if desired 1/8 teaspoon ground cayenne pepper Sea salt and freshly ground black pepper Place the eggs in a saucepan with enough water to cover by about 2 inches. Bring the water to a low boil over medium-high heat. As soon as the water comes to a boil, turn off the heat, cover, and let the eggs sit in the water for about 10 minutes longer.
Drain the eggs, rinse under cold running water, gently crack the shells, and let sit in cold or ice water until completely cool. Remove the eggs from the water and carefully remove the shells. Place on a paper towel to drain. Cut the eggs in half lengthwise. Scoop the yolks into a medium bowl, being careful to keep the whites intact. Place the whites on a plate and set aside. Add the mayonnaise, minced pickles, mustard, vinegar, dill, chives, cayenne, and salt and black pepper to taste to the egg yolks and mash with a fork to form a smooth paste. Spoon about 1 heaping teaspoon of the yolk mixture back into each egg half and refrigerate, covered, until ready to serve, or for several hours.
Top each egg with a thin slice of pickle and a sprinkling of fresh dill or chives and season with additional salt and pepper, if desired, just before serving. deviled ham salad Think of fresh deviled ham as pork''s answer to chicken salad. Creamy and savory, it makes a great dip for crackers or crostini. For a light lunch, try scooping it into cups of butter lettuce with sliced tomatoes. Makes about 4 cups 1 pound smoked ham, chopped 3/4 cup your favorite or Homemade Mayonnaise (page 286) 2 small dill pickles, chopped (about 1/2 cup) 1/4 cup your favorite or Sweet Pickle Relish (page 305) 2 tablespoons grated onion 2 tablespoons Dijon mustard 1 teaspoon Worcestershire sauce Dash of hot sauce Sea salt and freshly ground black pepper Place the ham in the food processor and pulse six to eight times, until finely chopped, being careful not to overprocess. Transfer to a bowl and add the mayonnaise, dill pickles, pickle relish, onion, mustard, Worcestershire sauce, hot sauce, and salt (ham may already be salty, so taste before adding salt) and pepper to taste and stir to combine. Refrigerate until ready to serve. In Season--Here are a few of my favorite finger sandwiches for all seasons: Spring Fresh watercress or pea shoots, unsalted butter, and thinly sliced cucumbers Roasted asparagus and Horseradish-Mustard Vinaigrette (page 92) Summer Ripe tomatoes and Homemade Mayonnaise (page 286) Pimiento Cheese (page 18) with sprouts Fall Slivered apples, grainy mustard, Cheddar cheese, and turkey Pork Rillettes (page 175) Winter Deviled Ham Salad (recipe above) Brandied Chicken Liver P'té (page 23) with Pickled Okra (page 304) <.