Southern Living Annual Recipes 2013 by Editors of Southern Living Magazine

Author:Editors of Southern Living Magazine
Language: eng
Format: epub
Publisher: Oxmoor House

COMMUNITY COOKBOOK

Fresh Fruit Desserts

A taste of who and what online got the most raves in the Southern Living Test Kitchen

From the Kitchen of

KELLY STERLING

FORT LAUDERDALE, FL

SNAILSVIEW.COM

“I like to use fresh organic fruit for optimal sweetness. You can use plums, peaches, or nectarines.”

PLUM SHORTBREAD TART

Preheat oven to 350°. Pulse 3/4 cup all-purpose flour; 1/4 cup toasted slivered almonds, and a pinch of sea salt in a food processor 3 times or until combined. Beat 1/3 cup powdered sugar and 1/4 cup butter, softened, at medium speed with an electric mixer 5 minutes or until pale and fluffy. Gradually add flour mixture and 1 large egg yolk, beating at low speed until a dough forms. Press dough into a lightly greased 13- x 4-inch tart pan with removable bottom. Chill 10 minutes. Bake 14 minutes or until golden. Cool completely. Whisk 6 large egg yolks until thick and pale. Whisk together 1/2 cup sugar, 6 Tbsp. all-purpose flour, and a pinch of sea salt. Combine 2 cups milk and 1 Tbsp. loosely packed lemon zest in a saucepan; cook over medium heat, stirring constantly, 5 minutes or just until it begins to steam. Whisk in sugar mixture, whisking constantly just until bubbles appear. Gradually stir one-fourth of hot milk mixture into yolks; add to remaining hot milk mixture, stirring constantly. Bring mixture to a low boil over medium heat; remove from heat. Stir in 2 Tbsp. each butter and amaretto liqueur. Transfer to a bowl; place plastic wrap directly onto custard. Cool 1 hour. Spread into crust; top with 4 thinly sliced plums. Brush with 1 Tbsp. warm apricot preserves. MAKES 8 servings

From the Kitchen of

REBECCA CRUMP

NASHVILLE, TN

EZRAPOUNDCAKE.COM

“For easy peeling, score an ‘x’ on each peach. Boil in water 1 minute. Cool peaches in ice, and peel.”

FRESH PEACH SORBET

Process 2 lb. ripe peaches, peeled and chopped, in a food processor until smooth; strain into a bowl. Stir together 1 cup warm water, 1/2 cup sugar, and 1 Tbsp. vodka or orange liqueur until sugar dissolves. Stir sugar mixture into peach puree. Chill 2 hours. Pour into container of a 1-qt. ice-cream maker; prepare according to manufacturer’s instructions. Freeze in an airtight container. MAKES 1 qt.

From the Kitchen of

MEGHAN CASSIDY

CHEVY CHASE, MD

COSMOCOOKIE.BLOGSPOT.COM

“I use Key limes for bright flavor. These bars are best served chilled.”

BLACKBERRY-LIMEADE BARS

Preheat oven to 350°. Line bottom and sides of an 8-inch square pan with parchment paper, allowing 3 inches to extend over sides. Beat 1/2 cup butter, softened, and 1/4 cup sugar at medium speed with an electric mixer until smooth. Stir together 1 cup all-purpose flour and 1/4 tsp. table salt; gradually add to butter mixture, beating at low speed just until blended after each addition. Press dough into bottom of prepared pan. Bake 20 to 25 minutes or until lightly browned. Whisk together 1 1/2 cups sugar, 1/2 cup all-purpose flour, 1 Tbsp. loosely packed Key lime zest, and 1/4 tsp. salt in a large bowl. Whisk in 1 large egg and 3 large egg whites just until blended.

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