Recipes for a perfect end-of-summer picnic.
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Deviled eggs, fried chicken and pimento cheese.
Photo by Kip Dawkins
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A tower of homemade cupcakes.
Photo by Kip Dawkins
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Pile your plate high with fried chicken, coleslaw and deviled eggs.
Photo by Kip Dawkins
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No picnic is complete without a glass of sweet tea.
Photo by Kip Dawkins
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Pimento cheese.
Photo by Kip Dawkins
Need inspiration for your Labor Day gathering this weekend? Look no further—we've got all your favorites right here.
Aunt Viola’s Pickled Cukes
1 gallon cucumbers, sliced ¼ inch thick 8 small onions, sliced thinly 2 green peppers, sliced thinly ½ cup salt 5 cups apple cider vinegar 5 cups sugar 2 teaspoons celery salt 2 teaspoons mustard seed 2 teaspoons turmeric Mix cukes, onions, green peppers and salt in a large bowl. Leave at room temperature for 3 hours. Drain and cover with crushed ice for 30 minutes to chill. Drain again and divide between 4 1-quart glass jars. Bring to a boil vinegar, sugar, celery salt, mustard seed and turmeric and pour over cukes. Seal. Cukes will be ready to eat in as soon as 1 day. Refrigerate after opening.
Deviled Eggs
12-15 eggs, hard-boiled ½ cup Duke’s mayonnaise 2 tablespoons Dijon mustard 1 tablespoon fresh lemon juice 2 teaspoons salt pinch of sugar sliced radishes, chives and paprika for garnish Slice 12 of the hard-boiled eggs in half and remove yolks to a mixing bowl. Mix the yolks with all remaining ingredients in food processor (add 3 extra yolks to mixture, discarding the egg white). Place mixture in a pastry bag and pipe into each of the white halves. Garnish and serve.
Coleslaw
1 medium-size head green cabbage, shredded ¼ cup grated red cabbage ¼ cup grated carrot For the dressing: ½ cup Duke’s mayonnaise 3 tablespoons distilled white vinegar 1 tablespoon Worcestershire sauce 2 tablespoons sugar 1 tablespoon salt ⅛ cup fresh dill, chopped Mix cabbage and carrots in a large bowl. In another bowl, mix dressing ingredients well then pour over cabbage mixture. Refrigerate until serving.
Pimento Cheese Spread
1 pound sharp cheddar cheese, coarsely grated 1 pound white cheddar cheese, coarsely grated ½ pound Monterey Jack cheese, coarsely grated ½ cup Duke’s mayonnaise 2 tablespoons fresh lemon juice 2 tablespoons distilled white vinegar 1 tablespoon Worcestershire sauce 1 teaspoon Texas Pete hot sauce 1 3-ounce jar pimento peppers, chopped Combine all of the cheese in a large bowl. In a separate bowl, mix remaining ingredients well. Combine with cheese mixture. Refrigerate until serving.
Buttermilk Biscuits
2 cups all-purpose flour 1 tablespoon sugar 4 teaspoons baking powder ½ teaspoon salt ½ cup Crisco shortening 1 egg, beaten ⅔ cup buttermilk In a large bowl, combine dry ingredients. Cut in Crisco shortening until crumbly. Combine milk and egg, and add to dry ingredients. Mix until just combined (do not over mix). Chill dough for 2-3 hours. Knead dough on a lightly floured surface for 30 seconds, then roll 3/4 inch thick and cut into desired shapes. Bake on ungreased sheets at 450 degrees for 12-14 minutes.
Fried Chicken
2 whole chickens, cut into pieces 3 cups buttermilk ¼ cup kosher salt 1 tablespoon sugar 2 tablespoons Sauer’s All-Purpose Seasoning 2 tablespoons Sauer’s Poultry Seasoning flour for dredging Crisco shortening
Wash and pat dry chicken pieces. Cut breasts in half for more uniform cooking. Combine buttermilk, salt and sugar in a plastic bag and place chicken pieces inside. Brine overnight in the refrigerator. Drain chicken pieces in a colander (do not rinse). Place chicken pieces in a pan and season both sides liberally with Sauer’s spices. Melt enough Crisco over low heat to come 1/2 inch up the side of a 12-inch cast iron skillet or heavy fry pan, being careful to keep the oil temperature at 350 degrees. In small batches, dredge the seasoned chicken in flour, shake off excess and place skin side down in skillet. Cook until golden brown, approximately 8 minutes per side. Remove from oil and drain on a rack.
Southern Sweet Iced Tea
3 bags Luzianne tea sugar to taste Follow directions on box for brewing tea. While still hot, add sugar to taste (for a true Southern-style sweet tea, add enough sugar to make your teeth hurt). Chill. Serve over ice and garnish with lemon slices.
Lemon Cream Cupcakes
For the cupcakes: 2 ½ cups all-purpose flour 1 ½ teaspoons baking powder ½ teaspoon baking soda ½ teaspoon salt 1 cup softened butter ½ teaspoon vanilla extract 2 cups sugar 4 eggs 1 cup buttermilk 1 tablespoon, plus 1 teaspoon lemon zest 2 tablespoons fresh lemon juice Combine flour, baking powder, baking soda and salt in a bowl and set aside. Cream butter. Add sugar and vanilla extract and beat well. Add eggs one at a time, beating well after each. Alternate adding flour mixture and buttermilk on low speed until combined. Stir in lemon juice and zest. Line cupcake pan with a double layer of paper cups and spray with cooking oil. Divide batter evenly among cups and bake at 350 degrees for approximately 15 minutes or until a toothpick inserted in the center comes out clean. Cool for 5 minutes in pans, then remove to a wire rack. Discard outer layer of paper cups. Frost with lemon cream. For the lemon cream: 2 large eggs ⅔ cup sugar ⅓ cup fresh lemon juice 1 teaspoon finely grated lemon zest 1 stick, plus 2 tablespoons softened, unsalted butter pinch of salt Whisk together eggs, lemon juice, zest and sugar in a saucepan over low heat for approximately 5 minutes until thick, but pourable. Transfer to a mixing bowl and allow to cool 4-5 minutes. Add butter and salt and blend. Refrigerate until cold. Spread on cupcakes and top with fresh raspberries.
