Screen Doors and Sweet Tea

All of the recipes come from Martha Hall Foose's cookbook called Screen Doors and Sweet Tea

APPETIZER:

Caroline: Ain’t No Thing, Chicken Wing

2 garlic cloves, minced

1 cup chili sauce

1 teaspoon ground cumin

1 teaspoon ground ginger

1 teaspoon salt

2 Tablespoons apple cider vinegar

3 Tablespoons hot pepper sauce

1 Tablespoon honey

12 chicken wings

In a large bowl combine the garlic, chili sauce, cumin, ginger, salt, vinegar, hot pepper sauce and honey. Add the chicken wings and let marinate for one hour in the refrigerator. When ready to cook, preheat the woven to 375 degrees. Line a large, rimmed baking sheet with aluminum foil. Remove the wings from the marinade (reserving marinade) and arrange them in a single layer on the foil.

Bake for 30 minutes. Turn the wings for even browning and cook an additional 20 minutes.

Meanwhile, in a small saucepan over high heat, bring the reserved marinade to a boil. Cook for 3 minutes or until thick. Brush the thickened sauce over the wings and bake for 5-8 minutes, or until the wings are well glazed and no longer pink next to the bone.

SIDE DISHES:

Cindy: Three-Day Slaw

(serves 8)

Ingredients:

1 cup Cider Vinegar

¼ cup sugar

1 teaspoon dry mustard

1 teaspoon celery seeds

1 ½ teaspoon salt

1 cup corn or vegetable oil

1 small head green cabbage, shredded

1 small white onion, halved and thinly sliced

1 red bell pepper, sliced thinly

1 cup shredded, peeled carrot

In a small saucepan over medium heat, combine the vinegar, sugar, mustard, celery seeds and salt.  Bring to a boil stirring until the sugar dissolves. Remove from the heat and add the oil. Cool until just warm to the touch, about 30 minutes.

In a large bowl or resealable bag, combine the cabbage, onion, bell pepper and carrot. Pour the warm dressing over the cabbage mixture. Cover and marinate for 8 hours or up to 3 days in the refrigerator.

*options: stir in an apple sliced into matchsticks, or thinly sliced fennel bulb and orange segments.

Molly--Sweet Potato Biscuits

(makes 12 biscuits)

Ingredients

1 cup mashed sweet potato (about 2 medium)

2/3 cup whole milk

4 Tablespoons (1/2 stick) melted unsalted butter

1 1/14 cups unbleached all-purpose flour

3 ½ teaspoons baking powder

2 Tablespoons sugar

½ teaspoon salt

Preheat the oven to 450 degrees. Grease a baking sheet and set aside.

In a medium bowl, mix the sweet potato, milk and butter. Sift together the flour, baking powder, sugar and salt. Add to the potato mixture. Gently mix the dry ingredients into the sweet potato mixture to form a soft dough. Drop the dough by tablespoonfuls onto the prepared baking sheet.

Bake for 12-15 minutes or until a deep golden orange tinged with brown. Serve warm or cool on a wire rack.

Nan: Jule’s Carrots

(Serves 6)

Ingredients

6 medium carrots, peeled and cut in 1/8 inch thick sliced on the diagonal.

4 Tablespoons (1/2 stick) unsalted butter

½ teaspoon caraway seeds

½ teaspoon ground ginger

¼ teaspoon dry mustard

¼ teaspoon salt

¼ cup packed light brown sugar

Bring a large saucepan of salted water to a boil. Add the carrots and cook until tender, about 4 minutes. Drain well.

In a large skillet over medium heat, melt the butter. Add the carrots, caraway seeds, ginger, mustard, salt and brown sugar.

Cook and stir for 6- 8 minutes until the carrots are fully glazed and cooked. Serve hot.

*Just a ½ cup halved black seedless grapes are beautiful added during the last few minutes of cooking.

Dessert: Darkness on the Delta

Serves 8

7 oz bittersweet chocolate, chopped

2/3 cup whole milk

1/3 cup plus 1 Tablespoon granulated sugar

freshly grated nutmeg

1large egg yolk

1 cup (2sticks) unsalted butter, softened

1 teaspoon vanilla extract

1 teaspoon Bourbon

unsweetened cocoa powder, for serving

Confectioner’s sugar, for serving

Put the chocolate in a large bowl and set aside

Ina saucepan over medium heat, bring the milk, 1/3 cup sugar and a little nutmeg to a simmer. In a small bowl, whisk together the egg yolk and the 1 remaining tablespoon of sugar. Slowly whisk in half of the milk mixture. Return the entire mixture to the saucepan and whisk over low heat, stirring constantly until the mixture thickens, about 5 minutes.  Do not boil.

Pour the hot mixture over the chopped chocolate. Let set for 2 minutes. Slowly whisk in the butter a little at a time, and then add the vanilla and Bourbon. Whisk until the mixture is very smooth.

Spray a 6 inch cake pan with coking spray and line with plastic wrap. Scrap the mixture into the pan and smooth with a spatula. Cover with plastic wrap and freeze for at least 6 hours. When ready to serve, invert the cake onto a serving plate and remove the plastic wrap. Dust with cocoa and confectioner’s sugar.