Read Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 for Free Online Page B

plus ¼ cup sugar
    1 large egg, separated
    1½ tablespoons all-purpose flour
    ½ teaspoon baking powder
    Pinch of ground cinnamon
    Boiling water, for the baking dish
    Preheat the oven to 350°F. Grease five 10-ounce ramekins with 1 teaspoon of the softened butter. Place the ramekins in a glass baking dish large enough to hold them.
    Combine the shredded carrots and water to just barely cover in a medium saucepan. Add 1 tablespoon of the sugar and the remaining 1 teaspoon softened butter. Cook over medium heat until the carrots are soft, 2 to 4 minutes. Drain the carrots and transfer to a food processor. Puree until smooth.
    Pour the carrot puree into a medium bowl. Stir in the melted butter and remaining ¼ cup sugar. Stir in the egg yolk. Stir in the flour, baking powder, and cinnamon until combined.
    In a separate bowl, using an electric mixer, beat the egg white until soft peaks form. Gently fold the egg white into the carrot mixture. Spoon the carrot mixture into the ramekins.
    Pour enough boiling water into the baking dish to come one-quarter of the way up the sides of the ramekins. Bake until the soufflés are set and bubbling, 30 to 35 minutes.
    Remove the ramekins from the baking dish with metal tongs and transfer to a wire rack to cool for 5 minutes before serving. Serve in the ramekins.
    Serves 5

Dillicious Potato Salad
    In the South we have an ongoing debate raging over the use of sweet or dill pickles in recipes. My potato salad settles the debate by using fresh dill as well as chopped sweet gherkins. The bright, fresh taste of the dill is a nice complement to the pungent, sweet gherkins. No matter which side of the pickle fence you’re on, this potato salad is a winner.
    4 cups red potatoes, cut into 1-inch cubes
    2 hard-boiled eggs, diced
    5 tablespoons diced sweet gherkins
    1 teaspoon chopped fresh dill
    5 tablespoons mayonnaise
    ¼ teaspoon yellow mustard
    1 tablespoon herb mix from the Buttermilk Herb Dressing (page 160 )
    ½ teaspoon mustard powder
    ¼ teaspoon salt
    ¼ teaspoon ground black pepper
    Combine the potatoes and water to barely cover in a medium saucepan. Bring to boil over high heat. Reduce the heat to a gentle simmer and cook until potatoes are almost fork-tender, 3 to 5 minutes. Drain well and spread the potatoes in an even layer on a kitchen towel. Let them sit for a few minutes so the moisture can evaporate.
    Transfer the potatoes to a large bowl. Add the eggs, gherkins, and dill. Stir to combine.
    In a separate small bowl, whisk together the mayonnaise, yellow mustard, herb mix, mustard powder, salt, and pepper. Stir the dressing into the potato mixture.
    Serves 4 to 6

Cracked Black Pepper Jasmine Rice-otto
    Rice is a versatile grain and inexpensive pantry staple, not to mention a mainstay on many Southern menus. While a traditional risotto is made with Arborio rice and can take an hour or more to prepare, this quick and easy “imposter” version uses fragrant jasmine rice and is ready in less than 30 minutes.
    2¼ cups chicken broth
    2/3 cup half-and-half
    1 tablespoon extra-virgin olive oil
    1/3 cup minced yellow onion
    1 garlic clove, minced
    1 cup jasmine rice *
    3 tablespoons dry white wine
    1/8 teaspoon fine sea salt
    ¼ teaspoon cracked black pepper
    Heat the broth in a medium saucepan over medium heat. (Do not boil.) Heat the half-and-half in a small saucepan over medium-low heat until warm.
    Meanwhile, heat the oil in a medium saucepan over medium heat. Add the onion and garlic and cook until the onion is translucent, 4 to 5 minutes. Stir in the rice and cook, stirring constantly, until the rice is coated and lightly toasted, about 2 minutes. Add the wine and stir until it has evaporated. Add the salt.
    Ladle enough hot broth into the saucepan to barely cover the rice. Bring the broth to a boil over medium-high heat, then reduce the heat to medium. Continue cooking, stirring, and adding small amounts of broth to the rice mixture. Once the broth is done, repeat the process with