Southern Living, December 2013 Page 143

Updated: October 11, 2014
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Perfect Beef Tenderloin

Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Perfect Beef Tenderloin Recipe

When seasoning roasts, this will generally do the trick: 1 tsp. of kosher salt per pound of meat. Plan on about 5 pounds of meat for every 12 guests.

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Homemade Hot Mustard

Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Homemade Hot Mustard Recipe
In Greenville, Mississippi, this mustard is golden. It's been passed from one kitchen to another for decades.

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Horseradish Sauce

Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Horseradish Sauce Recipe
Give this classic tenderloin condiment as much horseradish oomph as you please.
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Montgomery Punch

Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Montgomery Punch Recipe
Julia found this recipe in a cookbook by the Junior League of Montgomery, Alabama, where the punch is a town staple.

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Pecan Bourbon Balls

Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Pecan Bourbon Balls Recipe
Think a bourbon ball is a bourbon ball is a bourbon ball? Think again. Try coating them in spiced toasted pecans for a sweet-salty variation and you'll be a convert for life.

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Cheese Dreams

Photo: Iain Bagwell; Styling: Buffy Hargett Miller    
Cheese Dreams Recipe

These savory little gems will be the first party appetizer to disappear. Make ahead the day before and refrigerate, or you can freeze them up to 3 weeks in advance. If frozen, pop in the oven straight from the freezer and increase the bake time by 10 minutes. We find that sharp cheddar works best for creating a super cheesy flavor, but feel free to experiment with your favorite flavor of cheddar--an aged white cheddar would be amazing here. These are guaranteed to be one of the best easy appetizer recipes you've ever made.

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Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche

Photo: Iain Bagwell; Styling: Buffy Hargett Miller    
Mini Corn Cakes with Smoked Salmon and Dill Crème Fraîche Recipe
Make these in the morning, and top with salmon and crème fraîche just before your guests arrive. Tight on time? Use store-bought blini instead.

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Lump Crab Mornay

Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Lump Crab Mornay Recipe
Julia adapted this creamy dip from a recipe in Bayou Cuisine by St. Stephen's Episcopal Church in Indianola, Mississippi.

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Buttery Toasted Pecans

Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Buttery Toasted Pecans Recipe
Patiently roasting pecans (the entire 25 minutes!) at 325° to coax out their flavor and essential oils takes them from good to great.

 

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10 of 12

Pecan Bourbon Balls

Photo: Iain Bagwell; Styling: Buffy Hargett Miller 
Pecan Bourbon Balls Recipe
Think a bourbon ball is a bourbon ball is a bourbon ball? Think again. Try coating them in spiced toasted pecans for a sweet-salty variation and you'll be a convert for life.

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Asparagus with Curry Dip

Photo: Iain Bagwell; Styling: Buffy Hargett Miller
Asparagus with Curry Dip Recipe
Asparagus with Curry Dip gives a classic side dish an extra kick with spices like curry, horseradish, and hot sauce.
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