The Sweet Magnolias Cookbook Read Free Page A

upscale restaurant without being in Charleston or Columbia. But guess what? I proved them wrong. The glowing reviews started coming in from the big newspapers and regional magazines—and so did the customers.
    By the time Ronnie and I reconciled, I was a whole lot stronger than I’d been when we first fell in love way back in high school—and a successful restaurant owner to boot! By then I didn’t need a man in my life, but the pitiful truth is I sure did want this particular man. You know how that goes. Some things just never change. When the right man comes along, it’s hard to get him out of your system, even after he’s made a mistake the size of Ronnie’s. Sometimes you just have to take a leap of faith that the apologies and the commitment are sincere.
    Now I wouldn’t share my trade secrets with just anyone, but folks keep asking about certain dishes, like my catfish with its spicy cornmeal coating or the peachy grilled chicken in a spicy peanut sauce. See what I mean? These are not the same old same old.
    There are a lot more recipes here, straight off the Sullivan’s menu. Pretty soon you’ll be just like me, taking something ordinary, adding a dash of this and a teaspoonful of that and kicking all your cooking up a notch. But if you get any ideas about opening your own restaurant, promise you’ll steer clear of Serenity. There’s only room for one gourmet restaurant in this town, and Sullivan’s has filled that niche. At least I like to think it has.

    Toasted Pecan & Red Pepper Jam
    8 (½-pint) canning jars, lids and screw-on bands
    2 cups (about 8 ounces) pecan halves
    1 green bell pepper, seeded, finely chopped
    1 red bell pepper, seeded, finely chopped
    6–8 jalapeño peppers, seeded (if desired), finely chopped
    1½ cups apple cider vinegar
    1 tablespoon butter
    6½ cups sugar
    1 (3-ounce) pouch liquid fruit pectin
    Place jars, lids and bands in a large pot. Fill with hot water. Bring to a boil over high heat, and boil at least 5 minutes.
    Scatter pecan halves on a rimmed baking sheet. Bake at 350°F about 10 minutes, just until nuts begin to smell toasted. Remove from oven, and let cool. Using a serrated knife, coarsely chop pecans.
    Place peppers in a 1½–2 gallon saucepan or Dutch oven. Add vinegar and butter. Stir in sugar and pecans. Cook mixture over high heat, stirring often. Bring mixture to a full rolling boil that cannot be stirred down.
    Stir in pectin. Return to a boil, and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with a metal spoon.
    Ladle immediately into prepared jars, filling to within ¼" of tops. Wipe jar rims clean. Cover with two-piece lids. Screw bands securely.
    Place jars on elevated rack in canner. Lower rack into canner. Water must cover jars by 1–2". Add boiling water, if necessary.
    Cover, and bring water to a gentle boil. Process 10 minutes in boiling water bath.
    Remove jars, place upright on towel to cool 30 minutes, then turn jars upside down.
    Alternate jars upright, then upside down for the first 2 hours of cooling to help suspend pecans and peppers in jam. Cool completely.
    After jars cool, check seals by pressing middle of lids with finger. If lid springs back, lid is not sealed, and refrigeration is necessary. Properly sealed jars can be stored at room temperature up to 2 years.
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    Note: Enjoy with grilled poultry, pork or most seafood. Super yummy served with cream cheese and crackers for a speedy appetizer. Also makes a great bread-and-butter gift.
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    Garlic Toast Rounds
    1 French baguette, cut into ¼" slices
    Â½ cup extra virgin olive oil
    Garlic & herb seasoning
    Preheat oven to 300°F.
    Brush one side of each piece of bread with olive oil. Lightly sprinkle with garlic & herb seasoning.
    Bake 30–40 minutes, until rounds are golden and completely dried out.
    Remove from oven, and transfer to cooling rack. Allow to cool thoroughly before