ay - All-American Presidents Day Menu
No more than 1 hour before serving, cut 32 crosswise slices of cucumber; arrange on a serving plate.
Mix cheese and sour cream in a bowl until smooth; spoon into a pastry bag fitted with a large star tip and pipe onto cucumber slices.
Cut salmon into 32 pieces; shape each into a roll and place on cheese mixture. Garnish with dill, if desired, and serve.
Sweet Vidalia onions are the feature ingredient in these savory appetizer tarts. Caramelizing the onions makes them even more tender and sweet and perfect for topping the homemade tart crusts.
Melt 2 Tbsp. butter in a large, heavy skillet over low heat. Add onions, 1/2 tsp. salt and thyme; cook until tender and lightly browned, 30 minutes. Set aside to cool.
Place one rack in upper third of oven and another in lower third; preheat oven to 400°F. Coat 2 baking sheets with cooking spray.
Mix flour, baking powder, sugar and remaining 1/2 tsp. salt in a bowl. Cut remaining 6 Tbsp. butter into small chunks and add to flour mixture. Cut in butter using your fingers, 2 knives or a pastry blender until mixture resembles coarse meal. Stir in milk with a fork just until flour is evenly moistened.
Turn out dough onto a floured surface and pull together into one piece with floured hands. Divide dough into 48 mounds (about 1/2 Tbsp. each); roll each into a ball and place on baking sheets. With a teaspoon measuring spoon, press an indentation into center of each ball. Spoon onion mixture into indentations.
Bake, rotating pans halfway through, until golden, 12 to 15 minutes. Serve warm.
Make crust: Preheat oven to 375°F. Mix flour, salt and marjoram in a medium bowl. Add shortening and blend with a pastry cutter until mixture resembles coarse meal. Add milk and stir lightly; add extra if dough is too dry. Shape dough into a rectangle, wrap in plastic and refrigerate.
Make filling: Melt 1 Tbsp. butter in a large Dutch oven over medium heat. Add onions; cook until lightly browned, 5 to 7 minutes. Transfer to a bowl. Season chicken with salt and pepper. Melt remaining butter in Dutch oven. Cook thigh pieces until browned; add broth and cook, covered, over low heat for 15 minutes.
Add chicken breast pieces, celery, mushrooms, ham, onions and marjoram to Dutch oven. Cook, covered, until breast pieces are cooked through, 10 minutes. Mix flour, 1/2 cup water, and Worcestershire and browning sauces. Whisk into chicken mixture and cook, stirring, until thickened. Season with salt. Transfer to a shallow 2-quart baking dish.
Roll out dough between floured sheets of waxed paper to fit baking dish. Roll crust onto a rolling pin and unroll over filling. Press edges with a fork to crimp. Slice 1-inch slits in crust to vent steam. Brush crust with egg mixture.
Place baking dish on a larger, foil-lined, rimmed sheet pan; bake pie until crust is golden and filling bubbles, 35 to 40 minutes. Serve immediately.
Preheat oven to 375°F. Line a baking sheet with foil; coat with cooking spray. Whisk vegetable oil, hot sauce, 2 Tbsp. sugar and salt to taste in a bowl; add pecans and toss to coat. Spread on prepared sheet. Bake until sugar bubbles and pecans begin to brown, 3 to 5 minutes. Cool to room temperature on a rack.
Chop just enough peach slices to make 1/2 cup and puree with vinegar, olive oil, mustard, onion, 1 Tbsp. sugar, and salt and pepper to taste in a blender.
Divide greens among 8 salad plates; top with peaches, dressing and pecans.
Place one rack in upper third of oven and a second in lower third; preheat oven to 425°F. Place carrots, parsnips, sweet potatoes and turnips in a large bowl and toss together with oil, paprika, thyme, salt and pepper. Spread out on two rimmed baking sheets.
Roast for 20 minutes, stirring occasionally. Rotate pans and add garlic to one pan. Continue roasting until vegetables are just tender and slightly browned, 10 to 15 minutes more.
Toss all vegetables together with parsley, if desired, and transfer to a serving dish.
Place a rack in upper third of oven; preheat oven to 375°F. Coat a 9-inch square baking pan with cooking spray.
Combine cornmeal, flour, sugar, baking powder, cumin and salt in a medium bowl. Mix milk, butter and eggs in a small bowl; add to cornmeal mixture and stir until almost combined. Add vegetables; stir just until combined. Spoon into pan.
Bake until lightly browned and a cake tester inserted in center comes out clean, about 25 minutes. Cool on a wire rack for 10 minutes before cutting; serve warm.
Preheat oven to 350°F. Line bottom of a deep, 8-inch springform pan with parchment. Mist paper and pan with cooking spray. Wrap outside of pan with a double layer of foil. In a bowl, mix cookies and butter; stir until moistened. Press evenly into bottom of pan. Bake crust for 10 minutes; cool on a rack. Lower oven temperature to 325°F.
Using an electric mixer on medium-low speed, beat cream cheese, sugar, flour and vanilla until combined, scraping inside of bowl. Add eggs in 2 batches, beating just until blended after each. Fold in sour cream. Spoon batter gently into pan.
Place pan in a larger roasting pan; fill outside pan with hot water until it comes halfway up side of springform pan. Bake cake until it just appears to be set, but center is still slightly jiggly, 60 to 70 minutes. Remove pan from water bath and place on a rack. Run a small knife around inside edge of pan to loosen cake. Cool to room temperature; cover and refrigerate until firm, 8 hours.
Place chocolate in a warm spot in kitchen for 1 hour to soften slightly (don't let it melt). With a vegetable peeler over waxed paper, shave as much chocolate as possible into curls. Refrigerate until ready to use.
To serve, remove rim from pan and place cake on platter. Sprinkle chocolate curls on top.
Northwest Salmon Canapés
Vidalia Onion Tarts
Virginia Ham- and-Chicken Pie
Georgia Pecan Salad
Roasted Heartland Vegetables
Texas Corn Bread
New York Cheesecake
Take a culinary tour of the country without leaving home! Invite friends and family to enjoy special foods and favorite dishes from across the USA. (Serves 8)
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