Georgia Magazine - July 2017 - 36B

Salt and freshly ground black pepper, to
taste
8 slices bacon, fried crisp, crumbled
1 cup buttered croutons*
1 tablespoon chopped fresh chives or
parsley

Peel tomatoes either with a vegetable peeler or by scraping them with
the edge of the knife. Core them and
cut into 1/2-inch dice. Place diced tomatoes in a salad bowl. Add onions.
Cut 4 of the lettuce leaves into bitesized pieces. Add lettuce to the tomatoes and onions.
Add mayonnaise to the bowl,
along with a generous pinch or so
of salt and a few liberal grindings of
pepper. Toss until everything is evenly coated. Taste and adjust the seasoning, keeping in mind that bacon
will add salty flavor.
Line 4 individual salad plates
with the remaining lettuce leaves.
Add croutons and bacon to the salad, give it one last toss and divide it
among the prepared plates. Sprinkle
with chives or parsley and serve immediately.
*To make buttered croutons, place
a rack in the upper third of the oven
and preheat it to 300 degrees. Put 2
tablespoons butter in a rimmed baking sheet and put it in the oven until

the butter is just melted. Add 2 cups
stale bread, which has been cut into
1-inch dice, and toss until it's evenly
coated with the butter. Bake, stirring
occasionally, until the croutons are
golden-brown and crisp. Serves 4.
When the electric icebox with its
small freezer chamber became commonplace in American kitchens during the 1920s, all sorts of chilled and
frozen concoctions entered our culinary repertoire. This recipe is based
on one such concoction from Henrietta Stanley Dull, who included it in
her 1928 classic, "Southern Cooking."

Frozen Tomato Salad, or Tomato
Sherbet in Avocados
2 cups tomato puree*
1/4 cup grated onion
1/4 cup finely chopped celery, including a
few leaves
2 cloves garlic, crushed, peeled, finely
minced
1 tablespoon finely chopped fresh basil, plus
6 whole sprigs for garnish
1 small cucumber, peeled, chopped fine
2 lemons, cut in half
Salt and cayenne pepper
1 tablespoon Worcestershire sauce
1 cup herb mayonnaise*
3 ripe avocados

In a large mixing bowl, mix
together the tomato puree, onion,
celery, garlic, basil, cucumber and
the juice of 1 lemon. Season with a
healthy pinch or so of salt, a pinch
of cayenne to taste and Worcestershire sauce. Stir in herb mayonnaise*
(mayonnaise flavored with chopped
fresh parsley, rosemary and basil),
and beat until smooth. Cover and refrigerate until chilled, at least 2 hours
or overnight.
Freeze the chilled sherbet mixture in an ice-cream freezer, following the manufacturer's directions for
your freezer, or pour the mixture
into a shallow pan, cover with plastic
wrap and put it in the freezer. When
the mixture is frozen solid, after
about 4 hours, break it up and put it
in the bowl of a food processor fitted
with a steel blade. Whirl it until it is
fluffy, but don't over process it and
let it get slushy. Pour it back into the
freezing container and freeze until
solid, about 1 more hour.
Chill individual serving plates for
at least 30 minutes before you plan
to serve the sherbet. Just before serving, split each avocado lengthwise
and remove the pit. You can peel
the avocados, if desired. Slice off a

Grilled Watermelon Salsa
Courtesy of the Georgia
Watermelon Association
4 teaspoons extra-virgin olive oil, divided
1/4 teaspoon ground chipotle chile pepper
1-1/2 pounds watermelon, sliced 3/4-inch
thick
Kosher salt
1 medium tomato, coarsely chopped
1/3 cup chopped English cucumber
2 tablespoons chopped fresh cilantro
1 tablespoon chopped shallot
1/2 medium serrano, seeded, chopped
1 tablespoon fresh lime juice

Turn a gas or charcoal grill on
high. In a small bowl, combine 1
teaspoon of the olive oil with the
ground chipotle. Brush watermelon
36B

slices on both sides with the chipotle
oil and sprinkle with 1/4 teaspoon
salt. Grill watermelon until charred
spots appear on both sides, about 1
minute per side. Transfer to a cutting
board. When cool enough to handle,
remove the rind, seed if necessary,
and coarsely chop the flesh.
In a food processor, combine the
watermelon flesh, tomato, cucumber,
cilantro, shallot, serrano and the remaining 3 teaspoons olive oil. Pulse
until ingredients are mixed but still
chunky. Transfer salsa to a medium
bowl and stir in lime juice. Refrigerate to let flavors meld, about 1 hour.
Just before serving, season to taste
with salt.
More online at www.georgiamagazine.org

ISTOCK.COM / LAURIPATTERSON

Georgia Grown spotlight recipe

Visit Georgia Grown's website, www.
georgiagrown.com, for information on farms
and producers across our state.
GEORGIA MAGAZINE


http://www.ISTOCK.COM http://www.georgiagrown.com http://www.georgiagrown.com http://www.georgiamagazine.org

Table of Contents for the Digital Edition of Georgia Magazine - July 2017

Contents
Georgia Magazine - July 2017 - Intro
Georgia Magazine - July 2017 - Cover1
Georgia Magazine - July 2017 - Cover2
Georgia Magazine - July 2017 - 3
Georgia Magazine - July 2017 - Contents
Georgia Magazine - July 2017 - 5
Georgia Magazine - July 2017 - 6
Georgia Magazine - July 2017 - 7
Georgia Magazine - July 2017 - 8
Georgia Magazine - July 2017 - 9
Georgia Magazine - July 2017 - 10
Georgia Magazine - July 2017 - 11
Georgia Magazine - July 2017 - 12
Georgia Magazine - July 2017 - 13
Georgia Magazine - July 2017 - 14
Georgia Magazine - July 2017 - 15
Georgia Magazine - July 2017 - 15A
Georgia Magazine - July 2017 - 15B
Georgia Magazine - July 2017 - 15C
Georgia Magazine - July 2017 - 15D
Georgia Magazine - July 2017 - 15E
Georgia Magazine - July 2017 - 15F
Georgia Magazine - July 2017 - 16
Georgia Magazine - July 2017 - 17
Georgia Magazine - July 2017 - 18
Georgia Magazine - July 2017 - 19
Georgia Magazine - July 2017 - 19A
Georgia Magazine - July 2017 - 19B
Georgia Magazine - July 2017 - 20
Georgia Magazine - July 2017 - 21
Georgia Magazine - July 2017 - 22
Georgia Magazine - July 2017 - 23
Georgia Magazine - July 2017 - 24
Georgia Magazine - July 2017 - 25
Georgia Magazine - July 2017 - 26
Georgia Magazine - July 2017 - 27
Georgia Magazine - July 2017 - 28
Georgia Magazine - July 2017 - 29
Georgia Magazine - July 2017 - 30
Georgia Magazine - July 2017 - 31
Georgia Magazine - July 2017 - 32
Georgia Magazine - July 2017 - 32A
Georgia Magazine - July 2017 - 32B
Georgia Magazine - July 2017 - 33
Georgia Magazine - July 2017 - 34
Georgia Magazine - July 2017 - 35
Georgia Magazine - July 2017 - 36
Georgia Magazine - July 2017 - 36A
Georgia Magazine - July 2017 - 36B
Georgia Magazine - July 2017 - 36C
Georgia Magazine - July 2017 - 36D
Georgia Magazine - July 2017 - 37
Georgia Magazine - July 2017 - 38
Georgia Magazine - July 2017 - 38A
Georgia Magazine - July 2017 - 38B
Georgia Magazine - July 2017 - Cover3
Georgia Magazine - July 2017 - Cover4
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