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JAPANESE FUSION GUACAMOLE

JAPANESE FUSION GUACAMOLE

by Emily Black | Photo by Rory Doyle

2 large avocados, halved, peeled, and pitted Juice and zest of 1 lime 1 small onion, finely chopped ½ cup cilantro, chopped 1 tablespoon minced fresh ginger 1 jalapeño pepper, seeded and chopped ½ teaspoon wasabi paste ½ teaspoon white pepper 1 teaspoon Tabasco sauce...
BLUE CHEESE PUFFS

BLUE CHEESE PUFFS

by Emily Black | Photo by Rory Doyle

4 tablespoons butter  ¼ cup water  ¾ cup plain flour  3 large eggs, room temperature  ¼ pound blue cheese, crumbled  1 tablespoon coarse ground salt    Preheat oven to 400 degrees and line 2 baking sheets with parchment paper. In a have-bottomed saucepan, bring butter...
PIMENTO CHEESE GRITS

PIMENTO CHEESE GRITS

by Emily Black | Photo by Rory Doyle

2 cups uncooked, stone ground yellow grits 1 (8-ounce) package cream cheese, softened ½ cup mayonnaise  3 cups Monterey jack cheese, grated 1 (4-ounce) jar chopped pimentos, drained 3 spring onions, chopped plus extra for garnish 1 teaspoon sugar Pinch cayenne pepper...
BISCUITS WITH CREAMY CRAWFISH SAUCE

BISCUITS WITH CREAMY CRAWFISH SAUCE

by Emily Black | Photo by Rory Doyle

2 sticks butter  ½ cup chopped sweet peppers  ½ cup chopped scallions  1 clove garlic, minced  1 pound crawfish tails  1 teaspoon Creole seasoning  1 teaspoon Tabasco or other hot sauce  ½ cup seafood stock  ½ cup cream or more  4 homemade biscuits, buttered and kept...
HOMEMADE BISCUITS

HOMEMADE BISCUITS

by Emily Black | Photo by Rory Doyle

3 cups Pioneer Buttermilk Biscuit Mix  1 stick butter, cut into pieces  1 cup whole milk  2 to 3 tablespoons melted butter  Preheat oven to 450 degrees. In a large bowl, add baking mix and scatter butter over top. Cut butter into mix using a pastry blender or 2...
FILOMENA’S APPLE CAKE

FILOMENA’S APPLE CAKE

by Emily Black | Photo by Rory Doyle

5½ ounces butter, softened 5½ ounces, plus 2 tablespoons sugar, divided 2 teaspoons vanilla 3 eggs, separated 1 2/3 cups all-purpose flour 2 teaspoons baking powder 3 tablespoons milk 3 honeycrisp or gala apples For garnish: confectioners’ sugar for dusting Preheat...
Meringues with Lemon Curd and Fresh Strawberries

Meringues with Lemon Curd and Fresh Strawberries

by Emily Black | Photo by Rory Doyle

Store the merengues in a tin until ready to use to keep them light and crispy.   Merengues:  6 egg whites  Pinch of salt  ¼ teaspoon cream of tartar  1 teaspoon vanilla  1½ cups sugar  2 cups fresh strawberries, hulled, sliced, and tossed with 1 tablespoon of sugar  1...
Victorian Chocolate Tarts

Victorian Chocolate Tarts

by Emily Black | Photo by Rory Doyle

Victorian Chocolate Tarts 1 package frozen pie dough, thawed 8 ounces semisweet chocolate, chopped ½ cup sugar 2 cups heavy whipping cream For garnish: whipped cream and candied violets Preheat oven to 350 degrees. On a floured board, roll out dough and cut with...
Blueberry Muffins

Blueberry Muffins

by Emily Black | Photo by Rory Doyle

1½ cups all purpose flour 2 teaspoons baking powder ½ teaspoon salt ½ cup cup sugar 1 egg, lightly beaten ½ cup milk 4 tablespoons butter, melted 1 cup blueberries Sparkling sugar for sprinkling Preheat oven to 375 degrees. In a bowl, sift together dry ingredients. In...
Chicken and Andouille Gumbo

Chicken and Andouille Gumbo

by Emily Black | Photo by Rory Doyle

Chicken: 1(3 pound) whole chicken 1 onion, peeled and quartered 2 cups chopped celery 3 carrots, peeled and chopped 1 tablespoon salt 1 tablespoon pepper Gumbo: ½ cup vegetable oil ½ cup flour 1 large onion, diced 1 large bell pepper, diced 3 large stalks celery,...
Caramel Apple Cider

Caramel Apple Cider

by Emily Black | Photo by Rory Doyle

1 (64-ounce) bottle pure apple cider 2 (12-ounce) bottles apple hard cider ½ cup caramel syrup 3 cinnamon sticks 1 teaspoon whole cloves In a Dutch oven, bring all ingredients to a simmer over medium heat for 20 minutes. Pour mixture through a sieve, discarding...
Caramel Apples

Caramel Apples

by Emily Black | Photo by Rory Doyle

1½ pounds caramels 1/3 cup evaporated milk 6 apples, washed and dried In a saucepan over low heat, melt caramels. Add milk, stirring occasionally, until smooth and creamy.  Spear each apple through stem end with a small fork or wooden stick. Stand apple in the sauce,...
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