The Sweet Magnolias Cookbook (3 page)

Note from Dana Sue: I admit that I miss the (time-consuming) ceremony and cherished tradition of making individual mint juleps—crushing the mint, stirring the sugar until it dissolves, adding bourbon, then pouring over crushed ice—but I adore the ease of this recipe version! I almost always have the mixture on hand during the hot summer.

8 cups water, divided

1 family-size tea bag or 4 regular-size tea bags

1 packed cup light brown sugar

1 (12-ounce) can frozen orange juice concentrate, thawed

1 (12-ounce) can frozen lemonade concentrate, thawed

1 (6-ounce) can frozen limeade concentrate, thawed

2 cups bourbon

Bring 2 cups water to a boil. Add tea bag(s). Let steep 5 minutes only. Lift tea bag(s) from water after steeping, then discard.

Add brown sugar. Stir to dissolve.

Add remaining ingredients, and stir to blend.

Cover, and freeze 2–4 hours until slushy, stirring several times with a fork while freezing.

Note: This drink is almost as refreshing served over crushed ice instead of freezing. Dilute with lemon-lime or club soda if you prefer a less potent cocktail.

Fire & Ice Pickles

2 (32-ounce) jars nonrefrigerated pickle slices

4 cups granulated sugar

2 tablespoons Tabasco sauce

1 teaspoon crushed red pepper flakes

4 minced garlic cloves

MAKES 4 PINTS

Note: Best if made at least 1 week before eating to allow flavors to develop.

WINGS

30 chicken wings

1 envelope dry ranch dressing mix

1 cup flour

1 quart canola or vegetable oil

SAUCE

½ cup butter

3 packed tablespoons light brown sugar

½ cup mild hot sauce, such as Texas Pete Hot Sauce or Frank's RedHot Sauce

2 tablespoons apple cider vinegar

½ teaspoon garlic powder

½ teaspoon crushed red pepper flakes

Snip off wing tips from chicken wings, then cut wings into two sections (at the joint). Blot chicken wings dry using paper towels.

Place ranch dressing mix and flour in a zip-top gallon-size bag. Shake to blend.

Add wings (10 at a time) to bag. Seal shut, shake to coat lightly. Place coated wings on a plastic-lined baking sheet.

Repeat with remaining wings.

Refrigerate at least 30 minutes, or up to 1 day before frying.

When ready to fry, heat oil in deep fryer or Dutch oven until temperature reaches 375°F.

Fry wings in batches, cooking each batch 8–10 minutes.

Transfer wings from fryer to a plate lined with paper towels.

Repeat with remaining wings.

Place cooked wings in large bowl or pan, covering loosely with foil while preparing more. Make the sauce while the wings are cooking.