Alistaire Jones' Recipe Box

Blackberry-Bourbon Iced Tea [Brunch @ Bobby’s, page 28 [pictured on page 29], 2015]

This iced drink serves four to six people. Ingredients: 3 cups fresh blackberries, + more for serving 0.75 cup sugar 2 tablespoons chopped fresh mint, + whole sprigs for serving 6 good-quality black tea bags Woodford Reserve Bourbon Directions: Combine the blackerries + sugar in a large bowl + masher with either a potato masher or a wooden spoon. While the berries are macerating, bring 1.5 quarts…

Sausage Cinnamon Rolls [Big Bad Breakfast: The Most Important Book of the Day by John Currence, Chapter One: The Welcome Basket, page 9 (pictured on page 8), 2016]

This recipe makes a batch of fourteen rolls. Ingredients: Dough: 1 quarter-ounce package active dry yeast 1 cup warm whole milk [warm at 100 degrees F] 4.5 cups all purpose flour 0.5 cup granulated sugar 0.36 cup melted unsalted butter 2 room temperature eggs 1 teaspoon salt Filling: 1 cup firmly packed light brown sugar 1 cup cooked + crumbled breakfast sausage 0.25 cup room temperature unsalted…

Head Spice [Biscuit Head, by Jason + Carolyn Roy, 2016, page 16]

Ingredients: 0.75 cup kosher salt 1.5 tablespoons smoked paprika 1.5 tablespoons garlic powder 1.5 tablespoons freshly cracked black pepper 0.5 tablespoon dried mustard 0.5 tablespoon chili powder 0.25 tablespoon ground coriander 0.25 tablespoon ground cumin 0.25 tablespoon cayenne pepper 0.5 teaspoon red pepper flakes 0.25 teaspoon curry powder Instructions: Add all the spices to an airtight…

Pie Spice [Biscuit Head by Jason + Carolyn Roy, 2016, page 16]

Ingredients: 0.25 cup ground cinnamon 1 tablespoon ground nutmeg 1 tablespoon ground dried ginger 1 tablespoon ground allspice 1 teaspoon ground cloves 1 teaspoon ground cardamom 1 teaspoon ground dried lemon peel Directions: Add all the spices to an airtight container + shake to combine.  Store up to a year.

Source:  tasteofhome.com/recipes/southern-fried-chicken-with-gravy Ingredients: 1 cup AP flour 1 teaspoon onion powder 1 teaspoon paprika 0.75 teaspoon salt 0.5 teaspoon rubbed sage 0.5 teaspoon pepper 0.25 teaspoon dried thyme 1 egg 0.5 cup milk 1 3.5-pound broiler/fryer chicken, cut up Oil for frying Ingredients (Creamy Gravy) 0.33 cup AP flour 0.25 teaspoon salt 0.25 teaspoon dries thyme…

Rainbow Salad (Southern Living Annual Recipes, 2002 [page 18])

Ingredients: 0.5 a ten-ounce package of finely shredded cabbage 0.5 a head of romaine lettuce, chopped 2 medium size carrots, grated 2 celery ribs, chopped 2 green onions, chopped 1 tomato, chopped 1 cucumber, chopped 0.5 a red bell pepper, diced 0.5 cup shredded Parmesan cheese 0.5 teaspoon salt 0.125 teaspoon pepper Dijon Vinaigrette or Light Herb Dressing [recipes below] Instructions: Combine…

Vegetable Dip (Southern Living Annual Recipes, 2002 [page 18])

Ingredients: 1 cup low-fat sour cream 0.5 cup low-fat mayonnaise 1 green onion, chopped 2 tablespoons chopped pimiento 1 tablespoon prepared horseradish 0.5 teaspoon dried parsley 0.5 teaspoon dried dillweed 0.5 teaspoon salt 0.25 teaspoon celery seeds Sliced fresh vegetables Directions: Combine the first nine ingredients; cover and chill for eight hours.  Serve with sliced fresh vegetables. This…

Blackberry Cobbler (Southern Living Annual Recipes, 2002 [page 17])

Ingredients: 1.33 cups sugar 0.5 cup AP flour 0.5 cup butter or margarine, melted 2 teaspoons vanilla extract 2 fourteen-ounce bags of frozen blackberries, unthawed 0.5 a fifteen-ounce package refrigerated pie crusts 1 tablespoon sugar Vanilla ice cream (optional) Sugared Piecrust Sticks (optional) Instructions: Stir together the first four ingredients in a large bowl.  Gently stir in the…

Turnip Greens Stew (Southern Living Annual Recipes, 2002 [page 17, pictured page 38])

Ingredients: 2 cups chopped cooked ham 1 tablespoon vegetable oil 3 cups chicken broth 2 16-ounce packages frozen chopped turnip greens 1 16-ounce package frozen seasoning blend 1 teaspooon sugar 1 teaspoon seasoned pepper Directions: Sauté the ham in the hot oil in a Dutch oven over medium-high heat for five minutes or until lightly browned.  Add the chicken broth and the remaining four…