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CHOCOLATE TORTE TARTUFATA

CHOCOLATE TORTE TARTUFATA

by Emily Black | Photo by Rory Doyle

Chocolate Torte Tartufata with Chocolate Spread  3½ ounces butter 4½ ounces dark chocolate, chopped 2 tablespoons unsweetened cocoa powder 3 eggs, separated 3½ ounces sugar ½ teaspoon vanilla extract ¾ ounce flour 1½ ounces toasted and chopped macadamia nuts 1/8...
CHOCOLATE TORTE TARTUFATA

TARTS AND TORTS

by Emily Black | Photo by Rory Doyle

Tiny tartlet and tart crusts are the perfect vehicles for whatever you want to put inside. Fresh berries, flavored custards, or tangy lemon- or lime-curds topped with a dollop of whipped cream make fantastic light desserts. Small tartlet pans are perfect for pick-up...
HONEY PECAN PUFFS

HONEY PECAN PUFFS

by Emily Black | Photo by Rory Doyle

1 sheet frozen puff pastry, thawed 1 cup brown sugar 1 teaspoon cinnamon 1 cup toasted pecans, chopped ½ cup butter, melted ¼ cup honey Sparkling sugar (optional) On a floured board, roll pastry out to form a rectangle. Mix brown sugar with cinnamon and spread over...
CLASSIC REUBEN ROLL

CLASSIC REUBEN ROLL

by Emily Black | Photo by Rory Doyle

1 egg yolk  ¼ cup cream 1 sheet Pepperidge Farm puff pastry, thawed ½ cup brown or Dijon mustard 8 slices Swiss cheese ½ pound thinly sliced corned beef ½ cup sauerkraut, drained and pressed between paper towels ¼ cup caraway seeds 1 cup brown mustard or Thousand...
SALTED CARAMEL CAPPUCCINO CHEESECAKE

SALTED CARAMEL CAPPUCCINO CHEESECAKE

by Emily Black | Photo by Rory Doyle

For crust: 1 (9-ounce) package thin chocolate wafers 1 cup semisweet chocolate chips ½ cup packed brown sugar 2 tablespoons instant espresso powder 1/8 teaspoon ground nutmeg ½ cup melted butter For filling: 2 (8-ounce) packages cream cheese, softened 1 cup packed...
CAJUN CHICKEN TRAY BAKE

CAJUN CHICKEN TRAY BAKE

by Emily Black | Photo by Rory Doyle

2 red onions 3 red and yellow sweet peppers 4 chicken leg quarters (thigh and drumstick), skin on 1 tablespoon Cajun seasoning 4 cloves garlic 2 tablespoons extra virgin olive oil plus more for drizzling 2 tablespoons red wine vinegar Salt and freshly ground pepper 2...
LAYERED MERINGUES WITH CUSTARD AND FRESH BLACKBERRIES

LAYERED MERINGUES WITH CUSTARD AND FRESH BLACKBERRIES

by Emily Black | Photo by Rory Doyle

MERINGUE LAYERS: 6 egg whites Pinch salt ¼ teaspoon cream of tartar 3 tablespoons sugar 1 tablespoon pure vanilla Preheat oven to 250 degrees. Place parchment paper on 2 baking sheets and trace bottoms of 2 round cake pans on each sheet. Beat egg whites until foamy at...
GINGERBREAD COOKIES

GINGERBREAD COOKIES

by Emily Black | Photo by Rory Doyle

2¼ cups flour 1 teaspoon baking powder 2 heaping teaspoons ground ginger 1 teaspoon cinnamon Pinch of salt ¼ cup molasses 1 large egg ½ cup unsalted butter, room temperature ¾ brown sugar, packed In a medium bowl, whisk together flour, baking powder, ginger, cinnamon,...
PULL-APART HAZELNUT CHOCOLATE CHRISTMAS TREE

PULL-APART HAZELNUT CHOCOLATE CHRISTMAS TREE

by Emily Black | Photo by Rory Doyle

1 (17-ounce) package frozen puff pastry (thawed) ½ cup Nutella spread 1 egg yolk 2 teaspoons cream 2 tablespoons sparkling sugar Raspberries or cranberries for garnish Confectioners’ sugar for garnish Preheat oven to 375 degrees. Line a baking sheet with parchment...
GINGERSNAPS

GINGERSNAPS

by Emily Black | Photo by Rory Doyle

¼ cup sugar 1 teaspoon cinnamon ¾ cup vegetable shortening 1 cup sugar ½ teaspoon salt 2 teaspoons baking soda 1 large egg 1/3 cup molasses 2 1/3 cup plain flour 2 teaspoons ginger ½ teaspoon ground cloves 1 teaspoon cinnamon Preheat oven to 375 degrees and line 3...
UPSIDE-DOWN ONION TARTS

UPSIDE-DOWN ONION TARTS

by Emily Black | Photo by Rory Doyle

1 package frozen puff pastry (2 sheets) ¼ cup extra virgin olive oil ¼ cup balsamic vinegar 1 tablespoon Kosher salt 1 tablespoon fresh cracked black pepper 5 to 6 sprigs fresh thyme leaves 4 whole shallots, thinly sliced 8 ounces soft garlic-flavored cream cheese,...
PLUM SHERBET

PLUM SHERBET

by Emily Black | Photo by Rory Doyle

4 cups ripe plums, pitted and quartered ⅔   cups sugar ⅓ cup water ¼ cup pomegranate juice pinch of salt 1 teaspoon pure vanilla 1 cup heavy cream In a medium saucepan, add plums, sugar, water, and pomegranate juice. Cook over medium heat for 15 minutes, stirring...
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