Gathering friends and family in the summer months is a staple in the south. We turned to none other than Vera Stewart for recipes that will be the perfect addition to your summer gatherings.
Whether it’s for a birthday, the Fourth of July, or to simply get the kids together, Vera’s new cookbook, The Very Vera Cookbook Occasions, offers dishes that will impress your guests for all the occasions in your life!
RECIPES
Macaroni Salad
Vera was given this recipe as a newlywed, and it came with a note to take it to summer BBQs or any gathering. You’re going to love it, too!
Prep Time: 25 minutes
Chill Time: 2 to 3 hours
Makes 8 servings; 1 cup serving
Ingredients:
8 ounces dry elbow macaroni
1 cup Hellmann’s® mayonnaise
3 tablespoons freshly squeezed lemon juice
1 teaspoon apple cider vinegar
11⁄2 teaspoons dry mustard
11⁄2 teaspoons granulated sugar
1 teaspoon kosher salt
1 teaspoon celery seed
Pinch garlic powder
3 cups finely shredded green cabbage* (not grated)
1 cup coarsely shredded carrot
1⁄2 cup finely chopped green bell pepper
2 tablespoons sliced green onions
Kosher salt, to taste
Freshly ground black pepper, to taste
Directions:
1. Cook the elbow macaroni according to package directions, then drain, and let cool.
2. In a separate small bowl, mix the mayonnaise, lemon juice, apple cider vinegar, and seasonings.
3. Once macaroni has cooled, place in a large bowl and add in the cabbage, carrot, green bell pepper, and green onion. Mix well.
4. Pour in the mayonnaise dressing and gently toss until combined. Cover and chill for at least 2 to 3 hours before serving.
5. Salt and pepper to taste and enjoy! Any leftovers can be stored in the refrigerator and will last for several days.
*Angel Hair Coleslaw from the grocery store can be used, but Vera prefers to thinly slice her own cabbage with a very sharp knife.
Beau Monde Vegetable Dip
The original name of this recipe is Cauliflower Dip; the original recipe card was actually printed in Vera's first cookbook, The Very Vera Cookbook: Recipes from My Table (page 179). Beau Monde seasoning may be difficult to find in the local grocery store. If so, it is available to order online. This dip is great for vegetables or crackers of choice.
Prep Time: 5 minutes
Chill Time: 2 hours
Yield: Makes 2 cups
Ingredients:
1 cup sour cream
1 cup Hellmann's® mayonnaise
1 tablespoon dry onion soup mix
1 tablespoon dill weed
1 tablespoon Spice Islands® Beau Monde seasoning
Directions:
1. In a large mixing bowl, mix the sour cream and mayonnaise.
2. Add in the seasonings and mix well.
3. Chill for at least 2 hours or until ready to serve. Serve with cauliflower, squash, celery, carrots, and/or cucumbers.
Fourth of July Pound Cake Trifle
A picture-worthy dessert that will wow all the guests at the BBQ! The fresh berries are the perfect accompaniment to the pound cake. For this recipe, Vera used the lemon crisp pound cake from her first cookbook, but you can also choose to use the cream cheese pound cake or even the citrus blueberry pound cake.
Prep Time: 30 minutes
Yield: 1 large trifle dish, approximately 10 servings
Ingredients:
1 pound cake of choice, we suggest using Trip’s Lemon Crisp Pound Cake from The Very Vera
Cookbook: Recipes from My Table
2 pounds fresh strawberries, stems removed and sliced
12 ounces fresh blueberries
1 (6-ounce) fresh raspberries, optional
1⁄3 cup granulated sugar
1 (5-ounce) package instant French Vanilla pudding mix
1 1⁄2 cups whole milk
8-ounces cream cheese at room temperature
1 (14-ounce) can sweetened condensed milk
1 1⁄2 cups heavy whipping cream
1 teaspoon pure vanilla extract
Instructions
1. Cube the pound cake into about 1-inch pieces. You will need enough cake cubes to make three layers in the trifle dish. You may have leftover pound cake.
2. Mix together the berries and sugar in a medium mixing bowl. Set aside until ready to assemble.
3. In a large bowl, beat together the pudding mix and whole milk. In the bowl of a stand mixer, whip the cream cheese and sweetened condensed milk until smooth and creamy.
Add in the heavy cream and vanilla extract. Beat until soft peaks form, about 5 minutes.
Fold in the pudding mixture.
4. To assemble the trifle, start with 1⁄3 of the cake cubes in the bottom of the container.
Dollop 1⁄3 of the custard mixture, 1⁄3 of the berry mixture, and repeat until all ingredients
are used.
5. Cover and refrigerate the trifle until ready to serve. The dessert can be made ahead and stored in the refrigerator for up to 24 hours.
Collaborators-
Catering- VERA @verahospitality veraagusta.com
Styling- Liz Roy, Southern Roots Collective @southern.roots.collective
Location- The Pine House Venue @thepinehouse.trentonsc
Hydrangeas & Fruits- Cold Creek Nurseries @coldcreeknurseries_csra
