SOUTHERN BAKEDCELEBRATING LIFE WITH PIEAMANDA DALTON WILBANK S. 35 . BLACK-EYED PEA SALAD WITH HOT BACON DRESSINGSERVES 6 The luck traditions continue with black-eyed peas signifying wealth and prosperity. My papa always encouraged me to eat my peas if I wanted to be rich with coins. And if you found the penny cooked in the pot of peas, you would be especially lucky in the coming year. As much as I love the tradition of ringing in the New Year with them, they can be bland if not handled correctly. That’s why I like to spice mine up with some unexpected heat and sweetness. My family can’t get enough of this Hot Bacon Dressing; the perfect way to elevate a classic holiday dish. This dish is also a great leftover. BLACK-EYED PEA SALAD3 cups frozen black-eyed peas5 green onions, sliced 1/2 red bell pepper, chopped1/2 green bell pepper, chopped1/2 cup chopped red onionSalt and pepper, to tasteFresh parsley, chopped HOT BACON DRESSING5 slices bacon1/4 cup cider vinegar2 tablespoons olive oil1 tablespoon granulated sugar1 teaspoon grated shallot1/8 teaspoon dry mustard2 tablespoons waterPrepare peas according to package directions, simmering only until al dente; drain and let cool. Place peas in a serving dish and add green onions, bell peppers, and red onion. Pour Hot Bacon Dressing over vegetables and toss to coat. Season with salt and pepper and garnish with parsley. HOT BACON DRESSINGIn a large skillet over medium heat, cook bacon until crisp. Remove bacon from skillet and drain on paper towels. Cut bacon into small pieces. Drain all but 2 tablespoons of bacon grease from the skillet. Add the remaining ingredients and cook over medium-high heat just until the liquid comes to a boil. Remove from heat. Add the bacon and whisk ingredients together. Serve hot over Black-Eyed Pea Salad.. 71 . BRAIDED HAM AND SWISS PASTRY SERVES 8This dish is inspired by my mom’s ham, Swiss, and Dijon petite sandwiches. Every time my mom hosted a shower, which was often in the South, as we shower everyone for everything, she would make these sandwiches. It was all I could do to refrain from eating almost all of them. This is my version of a classic favorite with a beautiful new twist. It looks every bit as elegant and sophisticated at a baby or wedding shower as it does at Easter brunch. Yet, it’s so beautiful no one will realize it only took a few minutes to assemble!4 tablespoons (1/2 stick) unsalted butter, melted2 ounces cream cheese, softened1 cup finely chopped Vidalia onion3 tablespoons Dijon mustard1 1/2 teaspoons poppy seeds1 1/2 teaspoons sesame seeds1 teaspoon Worcestershire sauce1/2 pound grated Swiss cheese1 recipe SB Pie Dough (page 17)1/2 pound baked ham, shredded1/4 cup heavy cream1/4 teaspoon kosher salt1/4 teaspoon freshly cracked black pepperPreheat oven to 400 degrees. Place a wire rack inside a half sheet pan. Combine the butter, cream cheese, onion, mustard, poppy seeds, sesame seeds, Worcestershire sauce, and Swiss cheese in a bowl.Roll out dough to a 12-inch circle. Place dough on a piece of parchment paper cut to the same size as the sheet pan. Leaving a 4-inch-wide space down the center of the dough for the filling, cut even strips on both sides, from the center out. Arrange the ham in the center of the dough and spoon cheese mixture on top of ham. Crisscross the strips over the filling. Brush the top of the pastry with cream and sprinkle with salt and pepper. Slide parchment with pastry onto the wire rack. Bake, uncovered, for 15 minutes then reduce heat to 325 degrees and bake for 30–35 minutes, or until golden brown. Slice and serve immediately.. 118 . ALL-AMERICAN PIE SHOOTERSMAKES 12 SHOOTERSFestive, fluffy, and filled with the creamiest, most delicious concoction of powdered sugar, cream cheese, and heavy whipping cream, this dessert is equal parts decadent and patriotic.1 recipe SB Pie Dough (page 17)2 cups heavy cream8 ounces cream cheese, softened1 cup powdered sugar1 teaspoon vanilla1 tablespoon lemon juice1/2 teaspoon lemon zest1 quart fresh strawberries, diced1 quart fresh blueberriesPreheat oven to 400 degrees. Line a baking sheet with parchment paper.Roll out dough into a 12-inch circle. Using a 1 1/2-inch star cookie cutter, cut 24 small stars. Place stars on baking sheet and bake for 12–15 minutes. Remove from oven and set aside to cool.Beat cream in a mixer until soft peaks form. Set aside. In a clean mixing bowl, beat cream cheese and sugar until fluffy. Beat in vanilla, lemon juice, and zest. Whisk half of the whipped cream mixture into cream cheese mixture by hand. Then gently fold in remaining whipped cream.Crumble up 12 stars and fill the bottom of 12 shot glasses. Pipe cream mixture on top of crumbs. Top with berries, another layer of cream mixture, and garnish with a star.Note: If you don’t have a decorator’s piping bag, you can use a ziplock bag. Just fill the bag with whipped cream, squeeze out excess air, cut off 1 corner of the bag, and then pipe the cream.We hope youenjoyed this EYB Book PreviewThe complete book is available from allmajor booksellers. Or use the "BuyBook" button and help support EYB. Next >