Ladies Luncheon

Well, good morning, everybody

We are talking about entertaining. Today, you're getting the inside scoop on dishes

from one of Savannah's top caterers, Susan Mason. Mmm. Up first, we've got a curry pecan deviled egg

Delicious. Then it's delectable crab quiche that's loaded with fresh crab and melted cheese

This is gonna be such a hit at your party. and a pie that's layered with savory perfection

Honey, hush. Tomato pie, y'all. And then we're lightening things up with an orange strawberry and date salad

It's gorgeous, Susan. And it's something amazing for dessert. A peanut butter chocolate and banana cookie sandwich

I can't wait. Me neither. Susan Mason

If there's a fluffy-duffy party going on, Susan is in charge of the food

So why don't we get our party started, Susan. Now this first one is one that I do

It's a curry pecan deviled egg. Sounds pretty good, doesn't it? It does. It sounds wonderful

So thank you. I'm popping the yolks in there. Yes, you're popping the yolks. You know, deviled eggs are easy to make

Put them on a cocktail table and they disappear in two minutes

First thing's gone, isn't it? Men especially love them. So I'm going to make our creamy base

And I'm going to need about a half a cup of mayonnaise, Susan, to do this

And I'm just going to eyeball it. I can always add a little bit more

A half a teaspoon of curry powder. and I'm going to put about a tablespoon of milk, Susan

to just help us, you know, make that a little creamy. Okay

And I'm going to add a little pepper, a little salt, and I'm going to add a half a cup of roasted chopped pecans

Ooh, that'll give a good crunch. Yes. Yeah. So I'm just going to stir these up

Okay. And then put the yolks in. Okay. Do you think those are mashed up

I think they're just plenty good enough. Okay. Have you catered any parties lately

I'll tell a horror story if you'll tell a horror story. Oh, man

I've had things happen like going out of town for a wedding and losing the food truck

You know, like the driver of the food truck is lost and not answering his cell phone

Oh, no. I'm just going to load up our piping bags. Okay

With our mixture. Because I just think a piped devil egg is prettier, don't you

Oh, I think so, too. Well, the very worst catering disaster I think that I had

it was at Christmas time. It was just me and Dora. I was driving a little too fast

Dora was behind me. I had to slam on brakes. Dora slammed on brakes

She hit me. I had all these little stuffed red potatoes. I had them on just sheet trays

Them potatoes came flying over my shoulders, hitting the windshield, flying all over me

Those folks never called me back to cater another party. Oh, I can't imagine

All right, Susan, we got our eggs lined up here on a tray, so let's start filling them up

Okay, let me sprinkle a few chives on here just to make them, you know, a little more decorative

How do you think those look? I think they're just like you. They're gorgeous. Oh, thank you

I'm going to sit them right there. I tell you what, if I start on them now, we'll have an empty plate

Right. So what have you got planned for us down here, Susan

We're going to make my crab quiche. Love crab quiche. Tell me what to do

We need two green onions, sliced. I will make the mixture. I'm going to use four ounces of Gruyere cheese

Love Gruyere cheese. I think it makes it so much lighter than any other kind of cheese

Yeah, I think so too. And we're going to break three eggs in here and beat them up and add a cup of whipping cream

Okey-doke. All right, I'm going to put a pinch of salt and half a teaspoon of Obe

Okay. Paula, sprinkle some on the bottom just a little bit if you will, and then we'll see what we've got

I don't know how much you want. That's about right. Give me a little more cheese

I like a lot of cheese. I do too. Okay, this is a half a teaspoon of dry mustard

Uh-huh. And this is a pinch of mace And you know mace is sort of like nutmeg Mm Smell it Yeah A milder A milder Milder form of nutmeg Right Okay now we gonna combine all this

So now I'll do your zest for you. About a half a teaspoon

Okay, and I'm just gonna do it in our custard mixture, okay? Just put it into our custard mixture. That's great

So that's it. Very simple ingredients. All right, so show me how you're gonna put this quiche together

Let's put our pound of crab meat. Okay. And this is just that beautiful white

Lump crab. Lump crab. All right, spread that out. Okay, sprinkle your onions

Okay, and so then I add the rest of the cheese. Okay. Now we're going to pour this in here

Oh, this is not going to overflow. Oh, I don't think it will. I'll poke my finger in it

Will you poke your finger in it? Yes, so it can get down in there. Mm-mm-mm-mm. Mm-mm

Okay. Oh, Susan. Now, we're going to put this in the oven

Honey, hush. Okie dokie. I'm going to wash my hands. Me too

And I'm going to get that in the oven. We're going to put it in the oven at 350 for about 40 minutes

So while I was down there washing my hands, I grabbed us a deviled egg. Oh

You want the whole thing? Mm-mm. Mm-mm. Mm-mm. Mm-mm. Mm-mm. Mm-mm. Mm-hmm. Deliver. Mm-hmm

So in the oven, this goes. Mm, tasty. Oh, I got you, sister

Coming up, we get started on a tomato pie with a topping of my dreams

Mayonnaise frosting. Then it's an orange strawberry and date salad. Out of this world

And y'all, you don't want to miss this fabulous dessert. Whoa! Whoa

Hey, y'all. Welcome back. Today's show is all about fabulous, entertaining recipes

And there's no one in town any better than to share entertaining recipes with my buddy Susan Mason

She made us a beautiful crab quiche. And now she's going to cut us a slice

I'm going to cut this quiche, which is absolutely beautiful. And after we sample this quiche, y'all, we have got some hot boiling water over here where we blanch some tomatoes

Because Susan is preparing one of my favorite recipes in the whole world, and that's tomato pie

Now, to peel our tomatoes easily, y'all, we just cut a little notch in the top of each tomato

dropped them down in boiling water for a second, and that skin just slips right off

We've got our tomatoes waiting on you, girlfriend. And I am ready to taste some of this quiche

Oh, it looks wonderful. See how light. Oh, my goodness, Susan. Thank you

Yes. Now, this has got a pound of that lump crab in it

Just looks heavenly. To you, Susan. Mmm. That is delicious

This is going to be such a hit. Mmm. Such a hit at your party

Well, Susan, I'm going to try to make myself put this down

because I might love this next dish even better than that one

and that's our tomato pies. So, we've got our tomatoes ready. I would like for you to slice the tomatoes. Okay

And I will start grating the cheese. Okay. I'm going to grate four ounces of white cheddar

Okay. And four ounces of just regular cheddar. Okay. Then I can mix those together

Okay. So, I'm going to... And you want these kind of thin or..

That's perfect. How do you like them? That's perfect. Okay. I think this dish is so delicious

You do not have to pay too much attention to the pie crust. So I buy those refrigerated pie crusts that you just roll out and, you know, kind of put in the pie plate

I love the way you think, girlfriend. And that's so easy. I can't wait to see your version, girl

Okay, well, what we need to do is put two tablespoons of Dijon mustard on the bottom of this pie

Okay, okay. It's going to give it a tangy tart little bite, doesn't it

We pre-baked it because when we put this back in the oven, y'all, there's nothing really that has to cook in it

We just want to get it hot and melt all the cheeses

Now, I've sliced up three of these tomatoes, Susan. Well, let's start, and why don't you just give me a layer of tomatoes

Okie doke. There you go. How's that? All right, now I'm just going to put a pinch of salt

Okay And a pinch of pepper Okay So I just going to sprinkle cheese like this about that much

And then we'll have another layer of tomatoes. It's just beautiful. Now we need to end up with cheese on the top

Okie doke. Then we're going to paint the top with this mayonnaise mixture

Okay. You do the salt and pepper for me. I'm going to mix half a cup of mayonnaise and a third of a cup of Parmesan cheese

Because he does. All right, now we've got to sprinkle this last cheese in here

Do you want me to measure your Parmesan and put it in your mayonnaise

Throw it in there. I'll mix this together. Then I'm going to paint the top like ice in a cake

Mayonnaise frosting. I love it. Okay, this goes in at 350 for about 20 minutes

Yes. All right, so Susan, while you're putting that in the oven, baby

I'm going to come down here and I'm going to start our salad, which is going to be perfect alongside of our quiche and our tomato pie

So if you would be tearing up the Boston leaf lettuce, it's like butter in your mouth

I love the way it tastes. So if you will tear that up, Susan

Just tear it up a little bit, okay. I'm going to peel this navel orange, y'all, and I'm going to section it

And this is going into our salad. How's this looking? The lettuce

That looks yummy. All right, so I'm just going to section this orange, and I do that by going on either side

Do you want me to be doing these strawberries? Yes. If you would quarter those strawberries, Susan

Okay. I think we got about a pint of strawberries. Okay. And then what I want you to do is take those dates over here and slice those real thin

and we need about a half a cup of those. And those dates are going to just sweeten up this wonderful salad

All right, so Susan, we're going to need about a half a cup of dates

And when we come back, we are gonna make a wonderful buttermilk dressing to go on our salad

Oh, I can't wait. Me neither. Up next, y'all, we're cutting into that cheesy tomato pie

Look like a cat stalking a bird, doesn't she? And then we're fixing a delightful dessert

Gorgeous. My peanut butter chocolate banana cookie sandwiches. How's it look, Suzy Q

Oh, it's looking like it's done. I think we can take it out now

Looks like a cat stalking a bird, doesn't she? Well, take it out, honey, because I'm ready to get this salad dressing made

and taste that tomato pie. You know, today's show is all about entertaining

and I'm in here with the girl, honey. She is the creme de la creme of fancy-smancy entertaining parties

All right. Are you going to cut us up a piece? I am. Oh, my gosh

It looks so good. All right. Now, I'm going to be cutting up some shallots for our buttermilk salad dressing

I need about two teaspoons. And that looks about like on the money

So in my bowl that goes. It looks delish. I'm going to add six tablespoons of buttermilk

All right, so, Holly, you want to taste this pie? Yes, yes, I will stop what I'm doing

Let's taste it and see if it, ooh. Oh, Susan, it looks so good

Doesn't it look good? Oh, and that crust, it just said crisp, crisp

Is it wonderful? Now, you know that really is delicious. Out of this world

Mmm. Mmm. It's so easy to make. That's what makes it such a beautiful dish of entertaining

Right. Susan, if you'd come down here and start stirring this up

I've got shallots, our buttermilk, our salad dressing. If you'd add salt and pepper to this

Salt and pepper. This is the buttermilk. And I'm going to add about a half a teaspoon of tarragon

Now we just need a fourth of a cup of olive oil

Okay. So I'm going to emulsify. Yes, emulsify, sister. Emulsify. I'm just going to..

Ooh, exactly. I think that should be it. And I'm going to add about a tablespoon of fresh lemon juice

Okay. That looks perfect. I'm going to just pour and toss. Okay

So there we go. How beautiful is this? Oh, that is beautiful

All right. You want me to serve it? Please There we go All right so let me know how you like this

I like that. Mm-hmm. Mm. That is a good combination. A little sweet bite to it

Mm-hmm. Very good. That's a good combination. It's delicious. Mm-hmm. Now, let's get started on the dessert

Now, this is starting out as an ordinary chocolate cookie. We're going to start off by using a 17.5 bag of a sugar cookie mix

You would just stir those up. Okay. We're going to add the egg

One stick of butter at room temperature. Now I'm going to add two tablespoons of unsweetened cocoa

When you get tired, I'll take over, okay? Why don't you take a turn

There you go. Okay. The warmth from my hands is going to help soften that butter even more

All right, that looks good. So what we're going to do now, Susan, is we're going to roll these into balls about the size of a walnut, about an inch and a half

And I think we can get about 12 on our cookie sheet. Now we're going to throw these in the oven after we flatten them, and we're going to bake them at 350. Okay

For 9, 10, or 11 minutes. Something like that. Now I'm just going to push these down with the palm of my hand

Just like that. Now in the oven they go. When we come back, we're going to turn this chocolate cookie into something very special

Kind of like you. Oh, thank you. Coming up next, we're stuffing these chocolate cookies with heavenly goodness, y'all

Look how pretty those are. I promised you that Susan and I was going to do something special to these chocolate sugar cookies

They're out of the oven. We've let them cool. Now we are going to melt five one-ounce pieces of a semi-sweet chocolate

So Susan, if you would measure out a fourth of a cup of heavy cream and a half a cup of peanut butter

you can pour the milk on over in here if you want to

I think I would just kind of eyeball it. Okay. We're going to put it all in our saucepan

We're going to melt our chocolate and our peanut butter down. That's about right

There you go. Okie doke. So we're just going to melt that down, and then we're going to let it cool for like 15 minutes

Okay. Because this is going to look real, real thin, y'all. But after it cools, it's going to thicken back up

And we're going to put it in between those two chocolate chocolate cookies

Doesn't that look good? Okie doke, Susan. So that looks nice and creamy

I'm going to just sit that back there, let it cool for 15 minutes

And I'm going to bring us a little cake plate up here and some mint and some cocoa

I'll slice some more bananas while you're doing that. So look-a-here, y'all

This is cooled down. And look how nice and thick that is

Oh, that's beautiful. So you want to start putting together some cookies

Mm-hmm. You know, my grandson, Jack, does not like chocolate. Can you believe it, Susan

I cannot imagine anybody not liking chocolate. Yeah, do you need to put more chocolate on the top to stick

You know what? I think I am so that it will stick together. Just a light little bit

Perfect. Look how pretty those are, y'all. It's so pretty. Gorgeous

Gorgeous. Gorgeous. It has to be delicious. Absolutely. I'm going to dust it with a little cocoa

There we go. There we go. And let's just tuck a little mint

Tuck a little mint here and there. Just a little green. I think I'm going to add a layer of fresh whipped cream

But let's do this. I'm just going to take that apart and do this

Oh, I think that's just really gilding the lily. It really looks wonderful

I can always find a way to kill the lily. Oh, that looks wonderful

Don't you like the way that looks? I love the way that looks. I do, too

Am I taking the first bite? Let's see. Oh, I'm fixing me one

You're not eating alone. I would never let you eat alone. Woo-hoo

This looks wonderful. Well, Susan, as always, I've had so much fun being in the kitchen with you

Absolutely. Thank y'all. Best dishes tried. It's good. Whoa! Mmm! Mmm