The Sweet Magnolias Cookbook Read Free

heat!
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    Cheddar Blossoms
    2 cups (8 ounces) grated sharp cheddar cheese, room temperature
    Â½ cup butter, room temperature
    1¼ cups all-purpose flour
    Â½ teaspoon sea salt
    Â¼â€“½ teaspoon ground cayenne pepper (you decide!)
    Poppy seeds
    Preheat oven to 350°F.
    Combine cheddar and butter in a medium mixing bowl. Blend well.
    Whisk together flour, salt and cayenne pepper. Add to cheese and butter mixture. Blend well.
    Fill the barrel of a cookie press with dough. Choose the five-petal flower disc, and secure onto the end of the cookie press.
    Press cheddar blossoms onto ungreased cookie sheets, spacing 1" apart. (If dough is too firm, it will not press out easily. Microwave the dough briefly to soften, if necessary.)
    Sprinkle some poppy seeds in the center of each blossom.
    Bake 1 pan at a time in center of oven 20–25 minutes, until golden brown.
    Immediately remove cheddar blossoms from cookie sheet, and transfer to cooling rack to cool completely.
    Store in an airtight container at room temperature up to 2 weeks. Alternately, cover tightly, and freeze up to 4 months.
    MAKES ABOUT 80
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    Note: No Southern affair (whether plain or fancy) would be complete without cheese straws. This is the Sweet Magnolia version of cheese straws—making them just a bit more special with the addition of poppy seeds in the center of each darling little blossom. These are a yummy treat and greatly enjoyed at any cocktail buffet, wedding reception or simply with a glass of red wine.
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    Blue Cheese Dressing (with cognac)
    1½ cups mayonnaise
    1 cup heavy whipping cream
    Â½ cup white wine vinegar
    2 tablespoons cognac
    4 ounces blue cheese crumbles, divided
    Sea salt and freshly ground black pepper to taste
    Â 
    In a blender or food processor, combine first four ingredients with half of the blue cheese crumbles. Blend until smooth. Stir in remaining blue cheese, and season with salt and pepper. Cover, and refrigerate up to 1 month.
    MAKES 3 CUPS
    Note: This drop-dead fabulous blue cheese dressing is a favorite of Sullivan’s Restaurant patrons. On Margarita Nights, you can find the Sweet Magnolias feasting on chicken wings and celery sticks—being dunked first in this dressing.
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    Cheddar Corn Muffins
    Lowcountry She-Crab Soup

SULLIVAN’S RESTAURANT SPECIALTIES OF THE HOUSE
    I’d like to say that Sullivan’s was always my dream, but the truth is until my husband, Ronnie, and I split up, I hadn’t put much thought into opening up my own restaurant. I was content to cook for anyone who’d hire me, though I have to say that most of the menu offerings at Serenity’s mom-and-pop places didn’t present much of a challenge. This has always been a fried chicken, potato salad and greens kind of town.
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    Now, as a born and bred South Carolinian, I like Southern cooking as much as anyone, but I just can’t seem to keep myself from putting a little spin on the traditional dishes from time to time. I’d accumulated an entire file box of recipes over time, trying them out on Ronnie and my daughter, Annie, and the Sweet Magnolias every chance I got.
    When I found out Ronnie had cheated on me—and about two seconds after I’d chased him off with a cast-iron skillet—I decided the time had come to do something exciting and challenging just for me. With encouragement from my best pals, Maddie and Helen, I put together the business plan for Sullivan’s, a restaurant dedicated to putting some zip into regional specialties. Though I’m real proud of our fancy decor, the perfectly pressed linen tablecloths and napkins I insisted on and the painting by our world-renowned local botanical artist Paula Vreeland (Maddie’s mom) in our foyer, it’s the food that brings customers from all over the state.
    Yes, that’s right. They come from all over. Oh, I had plenty of doubters, folks around here who said I’d never make a success of an