BLACK-EYED SUSAN
Longtime Preakness Stakes caterer Harry M. Stevens Co. created the Black-Eyed Susan in 1973, and although serious bourbon drinkers think the drink is too sweet (and have campaigned to replace it), racegoers love it.
Provided by Food Network Kitchen
Categories beverage
Time 5m
Yield 1 cocktail
Number Of Ingredients 0
Steps:
- Combine 2 ounces each orange juice and sour mix and 1 ounce each bourbon, peach schnapps and vodka in a cocktail shaker with ice. Shake vigorously, then strain into a tall glass filled with ice. Garnish with an orange slice and a maraschino cherry.
BLACK-EYED SUSAN
The Kentucky Derby has the mint julep; the Preakness has the black-eyed Susan. The drink is a sunny mix of vodka, rum, and pineapple and orange juices to toast your special events.-Taste of Home Test Kitchen
Provided by Taste of Home
Time 5m
Yield 1 serving.
Number Of Ingredients 7
Steps:
- Place desired amount of ice in a rocks glass. Pour vodka, rum, Triple Sec and juices into glass. Stir; serve with a lime slice and cherry.
Nutrition Facts : Calories 242 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 3mg sodium, Carbohydrate 21g carbohydrate (18g sugars, Fiber 0 fiber), Protein 0 protein.
BLACK-EYED SUSAN CAKE
This is a recipe that I haven't tried, but it caught my eye and my imagination, so I don't want to lose sight of it. It comes from Vegetarian Times and contains black-eyed peas! If you do the optional decorations, it is a beautiful and show-stopping cake.
Provided by Vino Girl
Categories Dessert
Time 1h20m
Yield 12 serving(s)
Number Of Ingredients 19
Steps:
- Preheat oven to 375°F.
- Grease and flour two 8-inch cake pans, or grease and line with circles of parchment paper.
- CAKE: Cook apricots in 2 cups water, about 12 minutes, until very soft.
- Measure out 1 cup apricots and liquid; set aside.
- Put remaining apricots and liquid in blender and puree.
- Add peas to blender and puree again.
- Put oil, brown sugar and eggs in mixing bowl; beat on high 3 minutes or until creamy.
- Whisk flour, cinnamon, cloves, baking soda and baking powder in separate bowl.
- Pour egg mixture over puree and fold together.
- Gently fold in flour mixture.
- Fold in raisins and pecans, if using.
- Pour into prepared cake pans.
- Bake 35-40 minutes or until a toothpick inserted in the center of the cake comes out clean.
- Remove from pans and cool completely on wire racks.
- FROSTING: Beat cream cheese in mixer until creamy.
- Beat in remaining ingredients. Frosting will be soft but it will firm upon standing.
- Place one cake layer on plate and spread reserved apricots over it.
- Top with second layer.
- Spread frosting over top and sides of cake.
- TO DECORATE: Cut apricots into slices.
- Place chocolate kiss or star on cake, and arrange 8 apricot "petals" around it, skin side up.
- Repeat until cake is covered.
Nutrition Facts : Calories 442.7, Fat 7.9, SaturatedFat 1.8, Cholesterol 54.4, Sodium 360.5, Carbohydrate 90.6, Fiber 6.2, Sugar 70.9, Protein 7.7
BLACKEYED PEA CAKES
Steps:
- Cover the black-eyed peas with cold water and soak overnight. Drain the peas. Soak the shrimp in cold water for 30 minutes, and then drain off excess water. Place the peas, shrimp and onion in a blender, along with the beaten egg and 1/4 cup of the cornmeal, and puree until smooth. Add salt if necessary (the dried shrimp may already be salty).
- Combine the remaining 1/4 cup of cornmeal and the flour in a bowl. Form the pea mixture into small patties and dredge them in the cornmeal mixture.
- Pour the oil into a frying pan and heat over moderate heat. Test by dropping in a little of the pea mixture. If it bubbles immediately and rises to the surface, the oil is ready.
- Drop 4 to 6 patties into the hot oil and pan-fry until golden, shaking the pan constantly, turning the patties once, about 1 to 2 minutes. Remove with a strainer or slotted spoon. Drain on paper towels. Continue to pan-fry patties in batches. Serve with Tomatillo-Scallion Mayonnaise.
- In a bowl, combine the egg yolks, vinegar, lemon juice, salt, pepper, Tabasco, and Worcestershire. Blend with a whisk. Gradually add oil, a drop at a time, whisking constantly. As mixture begins to thicken and looks like mayonnaise, you can add oil more generously. Adjust seasonings and store in refrigerator as long as 4 days.
- In a blender, combine scallions, sour cream, and lemon juice. Pulse a few times to combine, then puree until smooth. Add salt, pepper, tomatillos and 1/2 cup of the Mayonnaise. Blend just to combine.
BLACK-EYED SUSAN COOKIES
Black-eyed Susans attract butterflies when planted in masses, and you'll draw a crowd when you make these "conversation" cookies. They may be a little more time-consuming than some cookies, but their sunny faces and gumdrop centers are worth it the extra time. -Grace Pack, Beaver, West Virginia
Provided by Taste of Home
Categories Desserts
Time 35m
Yield 21 cookies.
Number Of Ingredients 14
Steps:
- In a large bowl, cream butter and sugar until light and fluffy. Beat in eggs and extract. Combine the flour, baking powder and salt; gradually add to creamed mixture. Divide dough in half so that one portion is slightly larger than the other; shape each into a disk. Wrap in plastic; refrigerate for 1-2 hours or until easy to handle. , On a lightly floured surface, roll larger portion of dough to 1/8-in. thickness. Cut with a floured 3-in. round or scalloped cookie cutter to make flower bottoms. Place 1 in. apart on greased baking sheets. Repeat with remaining dough using a floured 2-3/4-in. flower or scalloped cookie cutter to make an equal number of flower tops., Bake larger cookies at 350° for 8-10 minutes or until golden brown; bake smaller cookies for 5-7 minutes or until golden brown. Remove to wire racks to cool completely., In a small bowl, combine the confectioners' sugar, milk, extract and, if desired, food coloring; mix until smooth. Immediately spread over cooled cookies. Stir additional confectioners' sugar into remaining glaze to thicken; spread a small amount on bottom of smaller cookies; place over larger cookies. Top with gumdrops.
Nutrition Facts : Calories 247 calories, Fat 9g fat (6g saturated fat), Cholesterol 43mg cholesterol, Sodium 147mg sodium, Carbohydrate 39g carbohydrate (27g sugars, Fiber 0 fiber), Protein 2g protein.
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