Something about these late-summer months, with their scorchingly sunny days and balmy-sticky nights, always reminds me of the old south. Families taking refuge on a huge screened porch with pitchers of iced tea and slices of watermelon, long driveways dripping with spanish moss and magnolia blossoms…it makes the heat seem a bit more romantic, don’t you think? I’m over at coco+kelley today with a southern-inspired fantasy turned into a real-life fête. If you haven’t already, hop on over to check out the inspiration & ideas! If you have, then welcome to Camille Styles, & thanks for stopping by to get all the delicious details. Follow the jump for recipes…
Bacon-Bourbon Brownies with Pecans
- 1/2 cup pecans
- 1/2 pound sliced bacon
- 8 ounces bittersweet chocolate, chopped
- 2 ounces unsweetened chocolate, chopped
- 1 stick plus 2 tablespoons unsalted butter
- 1 cup granulated sugar
- 1/2 packed cup light brown sugar
- 3 tablespoons bourbon
- 4 large eggs
- 1 teaspoon salt
- 1/4 cup unsweetened cocoa powder
- 1 1/2 cups all-purpose flour
- Preheat the oven to 350°. Line a 9-inch square baking pan with parchment paper, allowing 2 inches of overhang on 2 opposite sides. Spray the paper with vegetable spray. Spread the pecans in a pie plate and toast for about 8 minutes, until fragrant. Let cool, then coarsely chop the nuts.
- In a skillet, cook the bacon over moderate heat, turning once, until crisp, 6 minutes. Drain on paper towels and let cool; reserve 3 tablespoons of the fat. Finely chop the bacon.
- In a saucepan, combine both chocolates with the butter and stir over very low heat, until melted; scrape into a large bowl. Using a handheld electric mixer, beat in both sugars with the reserved 3 tablespoons of bacon fat. Beat in the bourbon. Add the eggs and salt and beat until smooth. Sift the cocoa and flour into the bowl and beat until blended.
- Scrape the batter into the prepared pan and sprinkle the bacon and pecans on top. Bake for about 50 minutes, until the brownies are set around the edges but slightly wobbly in the center; a toothpick inserted into the center should have some batter clinging to it. Transfer the pan to a rack and let the brownies cool completely. Lift the brownies out of the pan using the parchment paper. Cut into squares or rectangles and serve.
Chilled Tomato Soup with Goat-Milk Yogurt
*10 first-course servings
- 5 pounds yellow or orange tomatoes, cored
- 6 medium scallions, coarsely chopped
- 1/2 cup parsley leaves, plus a small handful for garnish
- 1/2 cup celery or lovage leaves, plus a small handful for garnish
- 2 tablespoons tarragon leaves
- 1/4 cup fresh lime juice
- 2 teaspoons honey
- 2 cups goat-milk yogurt
- 1/2 cup cold water
- 1/4 cup extra-virgin olive oil
- Salt and freshly ground white pepper
- Cherry or grape tomatoes, halved, for garnish
- Set a coarse sieve over a bowl. Halve the tomatoes crosswise and squeeze the seeds and juice into the sieve. Let the liquid drain into the bowl and discard the seeds.
- Coarsely chop the tomatoes and transfer to a blender. Add the strained tomato liquid, the scallions, the 1/2 cup each of parsley and celery leaves, the tarragon, lime juice, honey, yogurt and cold water and puree (in batches, if necessary). With the machine on, gradually pour in the olive oil and blend until incorporated. Season the soup with salt and white pepper and refrigerate until chilled. Ladle into small bowls. Garnish with cherry tomatoes and parsley and celery leaves and serve.