COCONUT MOJITO

COCONUT MOJITO

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For coconut-mint syrup: 1½ cups loosely packed mint leaves 1 cup hot water ¾ cup sugar ¾ cup coconut cream Yield: 2 cups of syrup For Mojito: 2 ounces white rum 1½ tablespoons fresh lime juice Ice cubes Club soda Mint sprigs and lime wedges for garnish Bring a small...
JODY’S CHICKEN SALAD

JODY’S CHICKEN SALAD

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JODY’S CHICKEN SALAD 4 cups boneless chicken, shredded 1 stalk celery, finely chopped  2 green onions, finely chopped  SAUCE  ¾ cup cream cheese, softened ¾ cup mayonnaise 1 teaspoon candied ginger 2 teaspoons poppy seeds Tony Cachere’s seasoning to taste Mix sauce...
SPICY SOUTHWESTERN  FRIED GREEN TOMATO BLT

SPICY SOUTHWESTERN  FRIED GREEN TOMATO BLT

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Remoulade: ¼ cup mayonnaise 1 tablespoon ketchup 1 teaspoon horseradish ¼ teaspoon capers ½ teaspoon Worcestershire sauce ¼ teaspoon chopped parsley 1 tablespoon lemon juice  Sandwich: 6 slices thick-cut bacon 1 large or 2 medium green tomatoes Vegetable oil, for...
OLD BAY CRAB CAKE

OLD BAY CRAB CAKE

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OLD BAY CRAB CAKE 2 tablespoons horseradish ½ cup mayonnaise 1 teaspoon Worcestershire sauce ½ teaspoon Tabasco Sauce 2 eggs 1 teaspoon Old Bay seasoning 1 pound lump crab meat 1¼ cups Panko bread crumbs, divided Salt and pepper to taste 4 tablespoons oil In a medium...
MISSISSIPPI MAGAZINE READER SURVEY

MISSISSIPPI MAGAZINE READER SURVEY

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Mississippi Magazine wants to hear from you! We value our readers and invite you to share your opinions and thoughts on the favorite publication of Mississippians. Click here and complete our online survey for your chance to win a nutmeg shell from McCartys...
HONEY-LEMON BEEHIVE CAKE

HONEY-LEMON BEEHIVE CAKE

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Cake: 2⅔ cups flour 1½ teaspoons baking powder ½ teaspoon salt 1 cup butter, softened 1¼ cups sugar ⅓ cup honey 4 eggs ½ teaspoon vanilla ¾ cup milk 2 tablespoons lemon juice Pre-heat oven to 300 degrees. Grease and flour beehive pan. In a medium bowl, sift together...