I am so excited to FINALLY get to tell you that my first cookbook, Magnolia Table, comes out on April 24, 2018! I’ve been working on this project for quite some time now, and the whole process has really been so fun.
If you’ve been following along on Instagram, you probably realize that Magnolia Table is also the name of our restaurant, which opens in the Spring of 2018. It’s safe to say that with recipe testing for the restaurant and the cookbook, I’ve definitely not gone hungry.
The cookbook is full of my personal tried and true dishes, favorites from family and friends, and some recipes from our restaurant that I wanted to share. For me, the cookbook is a celebration of bringing people together, because I think there’s nothing better than gathering around a table with family and friends for a good meal.
My personal favorite thing about both the restaurant and the cookbook is the biscuits. For the past year or so, I have spent almost every Saturday morning perfecting this biscuit recipe, and we finally have one that has the seal of approval from Chip and the kids. So, if you’re able to visit us here in Waco, be sure to stop by the restaurant and try them, or, if you can’t come here, grab a copy of the cookbook and make a batch at home.
As a way to celebrate this fun project, I wanted to give you a few of my go-to recipes from the Magnolia Table Cookbook. Being in the middle of the Christmas season, there are always so many parties and dinners to bring a dish to, so it seemed fitting to pull out a few that you can take to gatherings over the next month.
If you try any of these recipes, I want to see them! Tag @joannagaines or @magnoliamaket in your pictures on social media and tell me what you think!
Enjoy! Have a very merry Christmas!
Green Beans Amandine
Prep Time: 5 minutes
Cook Time: 8 to 10 minutes
Makes 4 to 6 servings
1 1/2 pounds fresh green beans, ends trimmed
2 tablespoons unsalted butter, melted
1 1/2 teaspoons minced garlic
2 1/2 tablespoons dry sherry
1 1/2 teaspoons apple cider vinegar
1 cup sliced almonds, toasted
Kosher salt to taste
Freshly ground black pepper to taste
+ Bring a large saucepan of salted water to a rolling boil. Add green beans and boil until al dente, about 8 minutes. Drain thoroughly, then return them to the saucepan.
+ Add the butter, garlic, sherry, and vinegar to the pan and toss until the green beans are well coated.
+ Add the almonds, and salt and pepper to taste. Toss until well combined. Serve hot.
Store leftovers in a covered container in the refrigerator for up 3 days.
Becki’s Mac and Cheese
Prep Time: 10 minutes
Cook Time: 45 minutes (plus 12 to 13 minutes for topping, if desired)
Makes 6 servings
16 ounces elbow macaroni, with no ridges
1 1/2 cups heavy cream
1/2 cup milk
8 tablespoons (1 stick) unsalted butter
8 ounces processed cheese, such as Velveeta, cut into cubes
8 ounces Gruyère cheese, grated (about 2 cups)
1 1/2 teaspoons ground dry mustard
1/2 teaspoon grated nutmeg
1 1/2 teaspoons freshly grated ground black pepper
8 ounces white Cheddar, grated (about 2 cups)
Crispy Topping (optional)
2 tablespoons unsalted butter
1/2 teaspoon minced garlic
3 cups panko
2 pinches kosher salt
+Bring a large pot of generously salted water to a boil. Prepare the noodles according to package instructions, cooking until al dente. Drain thoroughly and transfer to a large bowl.
+Position a rack in the top third of the oven and preheat the oven to 350°F.
+Meanwhile combine the milk, cream, and butter in a small saucepan and heat over medium-low heat until the butter is melted and the mixture is warm. Pour over the noodles in the bowl. Add the processed cheese, Gruyère, dry mustard, nutmeg, pepper, and 1/2 teaspoon salt and stir until well combined.
+Pour the noodles into a large baking dish and spread evenly. Top with the Cheddar. Bake about 25 minutes, or until the cheese is melted.
+Meanwhile the mac and cheese is baking, make the crispy topping, if desired: In a large skillet, melt the butter over low heat. Add the garlic and cook until softened, about 1 minute. Add the panko and salt and toss to coat completely with the butter and garlic. Increase the heat to medium-low and toast in the pan, stirring often, until lightly browned, 7 to 8 minutes.
+Remove the baked mac and cheese from the oven and let stand for 5 minutes. Top with the crispy topping, if using, just before serving.
Store leftovers in a covered container for up to 3 days. Reheat in a preheated 300°F oven until warmed through.
Prep Time: 15 minutes
Cook Time: 50 minutes
Makes 6-8 servings
6 tablespoons unsalted butter, plus softened butter for the baking dish
6 medium russet potatoes (about 2 1/2 pounds), scrubbed, half 3 potatoes peeled, and all cut into 1/4-inch crosswise slices
2 tablespoons minced garlic
2 tablespoons all-purpose flour
2 cups heavy cream
1 cup milk
8 ounces Gruyère cheese, grated (about 2 cups)
1/2 teaspoon freshly ground black pepper
1/2 cup minced chives
+Preheat the oven to 350°F. Butter a 9 x 13-inch baking dish.
+Bring a large pot of generously salted water to a rolling boil. Add the potatoes and simmer for 8 minutes, until just tender but not falling apart. Drain thoroughly and set aside.
+In a medium saucepan, heat the butter over medium heat until melted. Add the garlic and sauté over medium-low until softened and fragrant, about 30 seconds. Increase the heat to medium, whisk in the flour, and cook for 2 to 3 minutes or until lightly browned and fragrant.
+Whisking constantly, slowly pour in the cream and milk and continue whisking until the sauce is smooth. Add the Gruyère, 1/4 teaspoon salt, and the pepper and cook, whisking gently, until the cheese is melted.
+Arrange the potatoes in the prepared baking dish and pour the sauce over them. Bake for 25 minutes, until warmed all the way through and lightly browned on top. Top with the chives and serve.
Store leftovers in an airtight container in the refrigerator for up to 3 days. Reheat in a preheated 300°F oven until heated through.
Spiced Pecan Pie
Prep Time: 10 minutes
Cook Time: 1 hour
Cooling Time: 2 hours
Makes 8 servings
1 cup firmly packed light brown sugar
1 cup light corn syrup
3 tablespoons salted butter, melted
3 large eggs
2 teaspoons ground cinnamon, plus more for serving
2 teaspoons ground ancho chile
2 cups pecan halves chopped pecans
One 9-inch deep-dish pie shell
Homemade Whipped Cream
+Preheat the oven to 350°F.
+In a large bowl, whisk together the brown sugar, corn syrup, and melted butter in a large bowl. Whisk in the eggs. Whisk in the cinnamon and ancho chile. Stir in the pecans.
+Pour into the pie shell.
+Bake until the filling puffs around the edges and is nearly set in the center, about 1 hour. A knife inserted 2 inches from the center should come out clean. Cool to room temperature on a wire rack.
+Serve at room temperature or lightly chilled with a dollop of whipped cream dusted with cinnamon.
Cover leftover pie with plastic wrap and store in the refrigerator for up to 2 days.