6 oz cream cheese, softened
2 cups unsalted butter, softened and divided
2 1/2 cups unbleached all-purpose flour, plus 2 tablespoons
2 cups sugar
8 large egg yolks
3/4 cup strong steeped orange pekoe tea, cooled
1 teaspoon grated lemon zest
1 tablespoon fresh lemon juice
1 1/2 teaspoons cornmeal
1/2 teaspoon salt
Preheat the oven to 350 degrees F.
For the crust:
In a medium bowl, with an electric mixer, beat the cream cheese and 1 cup butter until well combined. Add 2 1/2 cup flour and mix until the dough forms a ball. Pat the dough into a 9-inch pie pan. Chill until ready to use.
For the filling:
In a medium bowl, with an electric mixer, beat 1 cup butter and sugar at medium speed until light. Add the yolks 1 at a time, beating at low speed until well incorporated. Slowly add the tea. Add lemon zest and lemon juice. Scrape down the sides of the bowl with a rubber spatula. Add the 2 tablespoons flour, cornmeal, and salt and mix well.
Pour the mixture into the prepared crust. Bake until set, about 45 minutes. Cool completely on a wire rack, and then chill for 2 hours before serving.
Ask anyone from Mississippi if they know about Comeback Sauce and they will look at you shocked for even asking the question. It’s a dip for vegetables and chips, a salad dressing, a sauce for seafood or a sandwich spread. This sauce is similar to Louisiana remoulade served with crab cakes and seafood.
1 cup Mayonnaise 1 tsp Yellow Mustard
¼ cup Salad Oil 1 tsp ground Black Pepper
¼ cup Chili Sauce 1 tsp Hot Pepper Sauce
¼ cup Ketchup ¼ tsp Paprika
1 tbsp Worcestershire Sauce 1 small White Onion, grated
2 Cloves Garlic, minced
In a food processor or blender, combine the mayonnaise, oil, chili sauce, ketchup, Worcestershire, mustard, pepper, hot pepper sauce, paprika, onion, and garlic. Process until smooth. Store in the refrigerator for up to one week.
1 medium head green cabbage
1 yellow onion, sliced into thick wedges
2 Granny Smith apples, peeled and sliced into 8 wedges each
2 tablespoons olive oil
1 tablespoon curry powder, hot or mild
Kosher salt and ground black pepper
1/4 cup currants
1/4 cup toasted almond slivers
Lemon wedges, to serve
Heat the oven to 400 F. Line a rimmed baking sheet with foil.
Cut the cabbage into quarters, then cut out the thick stem and core from each piece and discard. Slice each quarter into 4 wedges for a total of 16 pieces.
In a large bowl, combine the cabbage wedges with the onion and apples, then drizzle with the olive oil and toss gently to coat. Sprinkle the curry powder over everything, coating all sides of the cabbage mixture. Season with salt and pepper. Transfer the mixture to the prepared baking sheet. Bake until tender and all sides are golden, about 20 minutes, turning halfway through.
Sprinkle the currants and almonds over the cabbage, then toss lightly to mix. Serve with lemon wedges.