Wrightsville Beach Coleslaw Recipes

Steps:

• In medium saute pan over medium heat, add olive oil, onion and garlic, cook for 2 minutes, do not let brown. Add cabbage, pepper, salt, and vinegar. Mix thoroughly, and cook for 3 to 5 minutes until cabbage is tender. Remove to abowl and let chill in refrigerator until cool.
• In large salad bowl, add Iceberg lettuce and toss with blue cheese dressing.
• Strain cabbage mixture of any liquid and lightly mix with Iceberg and blue cheese dressing. Add pepper, to taste.

Steps:

• Combine the first 5 ingredients in a bowl.
• Combine the next 6 dressing ingredients in a separate bowl and whisk to mix.
• Combine the slaw and dressing just before serving. Keep refrigerated.

Steps:

• In a large skillet over medium-high heat, combine the olive oil, red onion and garlic and cook 2 minutes (do not brown). Add the cabbage, 1 teaspoon salt, 1 tablespoon pepper and the vinegar and mix thoroughly; cook 3 to 5 minutes, until the cabbage is tender. Transfer to a bowl and let cool to room temperature, then refrigerate 30 minutes.
• In a large salad bowl, toss the lettuce with the blue cheese dressing. Drain the cabbage and lightly mix with the iceberg and dressing. Add more pepper to taste. Serve immediately.

Steps:

• For the cinnamon smear: Cream the margarine and sugar in a large bowl. Add the flour, cinnamon and cocoa powder. Slowly add the oil and water. Mix for 15 minutes and let rest for 5 minutes.
• For the cinnamon raisin bread: Mix the flour, starter, water, granulated sugar, yeast, salt and oil in a large stand mixer fitted with the paddle attachment for 15 minutes. Let rest.
• Portion the dough into 22-ounce balls. Flatten the dough and sprinkle with cinnamon-sugar mix and raisins. Roll the dough over itself 4 to 5 times and place in a greased bread pan. Cover the top and sides with the cinnamon smear. Proof the dough for 25 to 30 minutes.
• Preheat the oven to 375 degrees F.
• Bake for 46 minutes. Remove from the pan and place on a cooling rack. Slice into thick slices.
• For the maple mousse: Thoroughly blend the heavy cream, powdered sugar and maple syrup in a large bowl until well mixed.
• For the French toast batter: Thoroughly blend the eggs, milk, heavy cream, maple syrup, rum, cinnamon and nutmeg in a large bowl until well mixed.
• For the Wrightsville Beach French toast: Soak the cinnamon raisin bread slices in the French toast batter until well saturated. Fry in a 350 degree F deep-fryer until golden brown, about 2 minutes (DO NOT OVER FRY).
• Cut the fried cinnamon raisin bread diagonally and shingle on a plate. Top with maple mousse. Sprinkle with powdered sugar and garnish with fresh berries.

Steps:

• Mix dressing, peanut butter and soy sauce in a large bowl with a wire whisk until well blended.
• Add coleslaw mix; toss to coat. Cover.
• Refrigerate several hours or until chilled.
• Top with peanuts just before serving.