Southern Spring recipes

Farro Salad

Spring in the South can be oh so tasty.

Mozelle’s in Winston-Salem shows us how to make some classics like the BLT and Pineapple Upside Down Cake, plus some new dishes to try this season.

Recipe Wednesday

Farro Salad

1 lb. Dried farro
1 qt. Vegetable stock or chicken stock

Honey dressing: 1/3 c. honey
1 c. white wine vinegar
¼ c. lemon juice
¼ tsp. Paprika
pinch of cayenne

Combine cooked farro, dressing, charred corn, green onion and mint.

Roasted Leek Salad

Season yogurt with salt and pepper. Dress mache with olive oil, salt and pepper. Roast leeks with olive oil, salt and pepper at 350 degrees for 20 minutes. Toast walnuts for 8 to 10 minutes at 350 degrees.

Southern B.L.T.

Basil Aioli: 1 whole egg
¼ c. apple cider vinegar
juice of 1 lemon
2 c. salad oil
dash of sugar
handful of fresh basil
salt and pepper to taste

Combine egg, vinegar, lemon juice in food processor and slowly pour oil in while running machine. Once well combined, should have consistency of mayonnaise. Add sugar, salt, pepper and basil and run until basil is incorporated throughout sauce.

Candied Bacon: Dredge bacon in granulated sugar and lay flat on sheet pan. Bake for 15 to 17 minutes at 350 degrees.

Grilled Flat Iron Steak

Black Bean Puree: Cook 1 quart dried black beans in water with onion, bell pepper and jalepeno pepper until tender. Puree cooked black beans with water to desired consistency.

Season with: 2 tbsp. Kosher salt
1 tbsp. Black pepper
1 tsp. Cayenne pepper
1 tbsp. Garlic powder
1 tbsp. Onion powder
juice of 2 limes

Chimichurri:

1 bunch italian parsley
1 bunch cilantro
¼ c. red wine vinegar
½ c. salad oil
¼ c. olive oil
1/8 c. crushed red pepper
¼ c. lime juice

Combine all ingredients in food processor or blender and blend until combined and smooth. Add salt and pepper to taste.

Pineapple Upside-Down Cake

¾ c. plus 2 tbsp. Brown sugar
1 ½ sticks unsalted butter
1 vanilla bean, split and seeds scraped
1 large pineapple cleaned, quartered and cored. Slice into ¼ inch pieces.
½ c. sour cream
2 larges eggs
1 teaspoon vanilla extract
1 ¼ c. all-purpose flour
¾ c. granulated sugar
½ tsp. Baking powder
¼ tsp. Baking soda
½ teaspoon salt

Preheat oven to 350 degrees. Butter 8 inch round cake pan. Sprinkle bottom of pan with 2 tablespoons of brown sugar.
Combine remaining brown sugar, ½ stick of butter and the vanilla bean and seeds and cook until butter is melted. Throw pineapple in pan and cook until pineapple is tender. Remove vanilla bean and pour mixture in cake pan and arrange pineapple evenly.
Whisk ¼ cup of sour cream, eggs and vanilla extract together in bowl. In another bowl, combine dry ingredients. Add remaining butter, softened, and sour cream into dry ingredients and whisk until smooth. Add sour cream and egg mixture and beat until fluffy.
Spoon batter into cake pan and spread evenly over pineapple mixture. Bake for 40 minutes until deep golden brown. Let cool for 10 minutes and flip over onto cake dish.

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