Need to lighten things up? Try my simple recipe for corn & summer squash gnocchi. This quick and healthy dinner comes together in a flash and is perfect for those lingering nights of summer. (May they never end.)
Recipe: Strawberry Icebox Pie
This pie comes from the beautiful cookbook Southern Pies written by the talented Nancie McDermott. I recently adapted her simple and rich Chocolate Chess Pie over at The Kitchn, and felt I had to share this recipe with you as well. It's perfect for the last of this year's lingering farmers' market strawberries, but it will work well with frozen berries, too. I can't think of a better (or easier) treat to make for your dad this Father's Day. I know he'll love it.
STRAWBERRY ICEBOX PIE
Source: Adapted from Southern Pies by Nancie McDermott
Serves 8 - 10
When I first made this pie, it made a little too much pie filling, so I've adapted it here to make a bit less. Also, my father has diabetes, so I try to be mindful when I cook for him. I've cut the sugar in my version so that he doesn't have to feel guilty about enjoying it (and neither do I!). Feel free to add another 1/4 cup if you'd like.
For the graham cracker crust:
1/4 cups graham cracker crumbs (about 15 squares)
3 tablespoons sugar
1/3 cup butter, melted
For the filling:
5 cups hulled, coarsely chopped strawberries (fresh or frozen)
1/2 cup sugar (or up to 3/4 cup)
1/8 teaspoon salt 1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
1 cup heavy cream
Sliced strawberries, for garnish
For the graham cracker crust, preheat oven to 350 degrees. Combine graham cracker crumbs and sugar and mix well. Pour in the melted butter and mix until crumbs are coated evenly. Press the crumbs firmly and evenly into a 9- inch pie pan, while pushing and smoothing up the sides to create a good edge. Bake for 8 - 10 minutes, until crust is just golden brown. Remove from oven and allow to cool completely before filling.
For the filling, add strawberries, sugar, and salt into a heavy sauce pan or dutch oven. Bring to a gentle boil over medium heat until the berries create a thick syrup while some chunks remain intact, approximately 5 minutes.
Meanwhile add cornstarch to 1/3 cup cold water and whisk until smooth. Pour cornstarch mixture into the strawberry syrup and continue to cook until the sauce comes to a gentle boil again, about 3 - 4 minutes. Remove from heat and stir in vanilla. Set aside and allow to cool to room temperature.
In a medium bowl, beat the heavy cream until it is very thick and holds medium peaks. Gently fold the whipped cream into the cooled strawberry mixture until well combined and no cream remains visible. Pile the filling into the graham cracker crust and refrigerate until the pie is set and very cold, approximately 3 - 4 hours. Serve slices cold, garnished with sliced fresh berries.
Note: I still had a little bit of extra filling, which I stored in a Tupperware container in the fridge. The next day, I smoothed it over the remaining pie to make it look fresh and soft again.
Source: Adapted from Southern Pies by Nancie McDermott
Serves 8 - 10
When I first made this pie, it made a little too much pie filling, so I've adapted it here to make a bit less. Also, my father has diabetes, so I try to be mindful when I cook for him. I've cut the sugar in my version so that he doesn't have to feel guilty about enjoying it (and neither do I!). Feel free to add another 1/4 cup if you'd like.
For the graham cracker crust:
1/4 cups graham cracker crumbs (about 15 squares)
3 tablespoons sugar
1/3 cup butter, melted
For the filling:
5 cups hulled, coarsely chopped strawberries (fresh or frozen)
1/2 cup sugar (or up to 3/4 cup)
1/8 teaspoon salt 1/4 cup cornstarch
1/2 teaspoon pure vanilla extract
1 cup heavy cream
Sliced strawberries, for garnish
For the graham cracker crust, preheat oven to 350 degrees. Combine graham cracker crumbs and sugar and mix well. Pour in the melted butter and mix until crumbs are coated evenly. Press the crumbs firmly and evenly into a 9- inch pie pan, while pushing and smoothing up the sides to create a good edge. Bake for 8 - 10 minutes, until crust is just golden brown. Remove from oven and allow to cool completely before filling.
For the filling, add strawberries, sugar, and salt into a heavy sauce pan or dutch oven. Bring to a gentle boil over medium heat until the berries create a thick syrup while some chunks remain intact, approximately 5 minutes.
Meanwhile add cornstarch to 1/3 cup cold water and whisk until smooth. Pour cornstarch mixture into the strawberry syrup and continue to cook until the sauce comes to a gentle boil again, about 3 - 4 minutes. Remove from heat and stir in vanilla. Set aside and allow to cool to room temperature.
In a medium bowl, beat the heavy cream until it is very thick and holds medium peaks. Gently fold the whipped cream into the cooled strawberry mixture until well combined and no cream remains visible. Pile the filling into the graham cracker crust and refrigerate until the pie is set and very cold, approximately 3 - 4 hours. Serve slices cold, garnished with sliced fresh berries.
Note: I still had a little bit of extra filling, which I stored in a Tupperware container in the fridge. The next day, I smoothed it over the remaining pie to make it look fresh and soft again.
Recipe: Peach Vodka Lemonade
In case you haven't noticed, we like our libations here at Dixie Caviar. Always have. Always will. In college, my poison of choice was SoCo & Lime. For quite a long time I thought I'd invented that sweet and tart combo, until this appeared on the market and proved otherwise. On my more adventurous evenings, Jager Bombs were always on the ready. Oh, to be young and wild.
Once I had matured a bit (ha!) and moved to Los Angeles to participate in the "real world," I adopted the now infamous Lemon Booyah's as my signature drink. Walter can tell you a little more about those on another occasion. Then there was the Sho' Line Breeze, another one of Walt's ingenuous concoctions. (Don't even ask why it's called that. You really don't want to know.) And don't forget my brief affair with the one and only Firefly sweet tea flavored vodka -- smuggled in my suitcase from trips to Charleston. After a couple of major sugar hangovers, though, I was forced to move on to the classic Vodka Water with a splash of lemon, splash of lime. Much more civilized if you ask me.
But those are all the drinks of my past, I tell you. Because it was at a recent crawfish boil I hosted that I finally met my match. I owe a big shout out to Geoff Brewer for bringing (and accidentally leaving) a brand spankin' new bottle of peach liqueur. I discovered the prize on the kitchen counter and low and behold, my new signature drink was born. (Geoff - I owe you a bottle, buddy!) At first I didn't know if it was all the mint juleps talking, or if the drink was actually good. But after testing my new concoction in a more sober state, it sealed the deal.
I'll call it a Peach Vodka Lemonade for now, however I'm open to your suggestions. Needless to say, this refreshing cocktail is sweet and summery and Southern, but the real beauty is that it can be as potent as you'd like for it to be... Cheers!
PEACH VODKA LEMONADE
Yields: 4 cups
There are many adaptations to this recipe. If you want it to be a little stronger, use 1/2 cup peach vodka liqueur and 1/2 cup regular vodka instead. Just be prepared to add a smidge more simple syrup. Too lazy to make fresh squeezed lemonade? I tried this with Crytal Light Lemonade Drink Mix and it worked like a charm. A splash of soda water might be nice to. Let me know if you try it!
1 cup fresh squeezed lemon juice (about 8 lemons)
1/4 cup simple syrup (recipe follows)
2 cups water
1 cup peach liqueur (I tested with Stirrings)
Sliced peaches, for garnish
In a pitcher, mix together lemon juice, simple syrup, and water. Adjust taste as necessary (more simple syrup, more lemon juice, etc). Stir in the peach vodka liqueur. Add regular vodka, if desired. Pour the drink over crushed ice and garnish with sliced peaches.
For the simple syrup: bring 1 cup of water to a boil. Stir in 2 cups sugar and turn off heat. Mix until all of the sugar is completely dissolved. Allow to cool completely before using. The leftover simple syrup can be stored in the refrigerator for all sorts of summer cocktail whims.
Yields: 4 cups
There are many adaptations to this recipe. If you want it to be a little stronger, use 1/2 cup peach vodka liqueur and 1/2 cup regular vodka instead. Just be prepared to add a smidge more simple syrup. Too lazy to make fresh squeezed lemonade? I tried this with Crytal Light Lemonade Drink Mix and it worked like a charm. A splash of soda water might be nice to. Let me know if you try it!
1 cup fresh squeezed lemon juice (about 8 lemons)
1/4 cup simple syrup (recipe follows)
2 cups water
1 cup peach liqueur (I tested with Stirrings)
Sliced peaches, for garnish
In a pitcher, mix together lemon juice, simple syrup, and water. Adjust taste as necessary (more simple syrup, more lemon juice, etc). Stir in the peach vodka liqueur. Add regular vodka, if desired. Pour the drink over crushed ice and garnish with sliced peaches.
For the simple syrup: bring 1 cup of water to a boil. Stir in 2 cups sugar and turn off heat. Mix until all of the sugar is completely dissolved. Allow to cool completely before using. The leftover simple syrup can be stored in the refrigerator for all sorts of summer cocktail whims.
Recipe: Yellow Squash Casserole
I recently participated in the Thompson family reunion at Hard Labor Creek State Park in Georgia. It was a four-day extravaganza, and it lived up to everything I expected a Southern family reunion to be -- appetizers and dips galore, Thompson pulled pork (smoked all day), potato salads, macaroni salads, casseroles, baked beans, deviled eggs, slaw, dump cakes, and more. And last but not least, beer and liquor in all forms. To top off the party, on the final evening we received the happy news of Caroline and Drew's (Walt's older brother) engagement, who had been vacationing on Captiva Island. Upon our return, an immediate celebration was in order. My duties as ordered my Mrs. T were squash casserole and a salad. Mind you, I experienced two varieties of squash casserole in two days of the reunion, both different yet delicious; however, being the rebellious cook that I am, I decided to create my very own perfect version of the dish.
I pulled out about 20 of my favorite community cookbooks, combed the web, and then threw everything I read out the door. All the recipes seemed to mask the delicate flavors of squash with things like eggs and mayo. I wanted to highlight the sweetness of the summer squash found in abundance at my farmers market right now. Using just a few simple ingredients and a generous shake of salt came a casserole out of the kitchen that was better than I could have ever imagined!
It turned out to be all the rage at the engagement party. Not to toot my own horn or anything (Toot! Toot!), but it was the first empty casserole dish and the first cleared off guests' dinner plates. My only regret is that I didn't make more!
YELLOW SQUASH CASSEROLE
YIELDS: 6 - 8 servings
3 pounds yellow squash, sliced into 1/4-inch coins
1 sweet onion (preferably vidalia), chopped
2 - 3 cloves of garlic, minced
6 tablespoons softened butter, divided
1/2 cup plain greek yogurt or sour cream (or up to 1 cup as needed)
1/2 cup shredded cheddar cheese, or more to taste
Kosher salt and pepper, to taste
1 roll of ritz crackers, crushed
Preheat oven to 375 degrees.
In a large pot of salted water, boil squash until tender, approximately 8 - 1o minutes. Drain squash in a colander, then lay out on paper towels to soak up excess water.
Meanwhile, sweat onions in butter or olive oil until tender. Add garlic and saute for an additional minute.
Combine squash, onions, garlic, 2 tablespoons softened butter, sour cream, and cheddar. Season generously with salt and pepper, to taste. Pour into gratin or baking dish.
Melt remaining 4 tablespoons of butter and combine with ritz crackers. Sprinkle over squash mixture. Bake uncovered for 30 - 35 minutes, or until golden brown.
YIELDS: 6 - 8 servings
3 pounds yellow squash, sliced into 1/4-inch coins
1 sweet onion (preferably vidalia), chopped
2 - 3 cloves of garlic, minced
6 tablespoons softened butter, divided
1/2 cup plain greek yogurt or sour cream (or up to 1 cup as needed)
1/2 cup shredded cheddar cheese, or more to taste
Kosher salt and pepper, to taste
1 roll of ritz crackers, crushed
Preheat oven to 375 degrees.
In a large pot of salted water, boil squash until tender, approximately 8 - 1o minutes. Drain squash in a colander, then lay out on paper towels to soak up excess water.
Meanwhile, sweat onions in butter or olive oil until tender. Add garlic and saute for an additional minute.
Combine squash, onions, garlic, 2 tablespoons softened butter, sour cream, and cheddar. Season generously with salt and pepper, to taste. Pour into gratin or baking dish.
Melt remaining 4 tablespoons of butter and combine with ritz crackers. Sprinkle over squash mixture. Bake uncovered for 30 - 35 minutes, or until golden brown.
