Drunken Strawberry-Collard Greens-Kiwi Slaw with Rose Geranium

Serves 12

4 cups water

4 wild-berry tea bags

16½ tablespoons sugar

2 1-pint baskets strawberries, hulled

6 tablespoons white wine vinegar

1 25.4-ounce (750-ml) bottles chilled sparkling apple cider

2 tablespoons extra-virgin olive oil

8 fresh rose geranium leaves, crushed slightly, or ½ teaspoon rose water

½ tablespoon dry mustard

½ tablespoon celery seeds

½ cup light rum

1 teaspoon sweet Hungarian paprika

Salt and pepper

1 large bunch collard greens (about 1 pound), thick stems trimmed, leaves halved lengthwise, then thinly sliced crosswise (about 8 cups)

3 kiwis, peeled, cut into ½-inch cubes

4 cups thinly sliced Napa cabbage (about ½ medium head)

2 cups ice cubes

2 cups coarsely grated peeled carrots (about 3 large)

1. Bring 2 cups water to boil in large saucepan. Add tea bags; cover and let steep 10 minutes. Discard tea bags. Add sugar to hot tea; stir until dissolved. Stir in remaining water. Chill tea until cold, about 3 hours.
2. Puree 1 basket strawberries in processor. Slice remaining strawberries.
3. Whisk tea, pureed strawberries, vinegar, and next 7 ingredients (through paprika) in large bowl to blend. Season to taste with salt and pepper.
4. Combine sliced strawberries, collard greens, kiwis, cabbage, ice cubes, and carrots in very large bowl. Pour dressing over; toss to coat. Season generously with salt and pepper. Refrigerate until collard greens soften and wilt slightly, tossing occasionally, at least 1 hour and up to 3 hours.

Seeded Mustard-Cornmeal-Chive Biscuits

Serves 12 (serving size: 1 biscuit)

1 cup all-purpose flour (about 4½ ounces)

1 cup whole-wheat flour (about 4¾ ounces)

½ cup stone-ground whole-grain cornmeal (about 2½ ounces)

1 tablespoon chopped fresh chives

2 tablespoons sugar

¼ teaspoon kosher salt

½ tablespoon baking soda

¼ teaspoon mustard seeds

½ teaspoon baking powder

¼ teaspoon freshly ground black pepper

¼ teaspoon salt

½ tablespoon extravirgin olive oil

3½ tablespoons chilled butter, cut into small pieces

1 tablespoon sherry vinegar

½ tablespoon water

1 cup low-fat buttermilk

½ teaspoon country-style Dijon mustard

½ teaspoon honey

Cooking spray

1 egg white, lightly beaten

1 teaspoon poppy seeds

1 teaspoon sesame seeds

1. Preheat oven to 450°.
2. Lightly spoon flours and cornmeal into dry measuring cups; level with a knife. Combine flours, cornmeal, chives, sugar, kosher salt, baking soda, mustard seeds, baking powder, pepper, and salt in a large bowl; stir with a whisk. Cut in oil and butter with a pastry blender or 2 knives until mixture resembles coarse meal. Add vinegar, water, buttermilk, mustard, and honey; stir with a whisk just until moist.
3. Turn dough out onto a lightly floured surface. Roll dough to a ¾-inch thickness; cut with a 2½-inch biscuit cutter into 9 biscuits. Gather remaining dough. Roll to a ¾-inch thickness, and cut with a 2½-inch biscuit cutter into 3 biscuits. Place biscuits on a baking sheet coated with cooking spray. Brush tops of biscuits with egg white. Combine poppy seeds and sesame seeds in a small bowl, and sprinkle seed mixture evenly over biscuit tops. Bake at 450° for 10 minutes or until biscuits are golden; place on a wire rack.

Fruity Sparkling Baked Beans

Serves 12 (serving size: about ¾ cup)

½ pound dried navy beans (about 1 cup)

Cooking spray

8 teaspoons brandy

¾ cup chopped yellow onion

8 teaspoons peach schnapps

¼ cup diced salt pork (about 2 ounces)

6 tablespoons maple syrup, divided

¾ tablespoon sugar

2¾ cups water

1 (750-milliliter) bottle white Rioja wine

¾ tablespoon Dijon mustard

½ lemon, thinly sliced

½ teaspoon salt

½ small navel orange, quartered and sliced

⅛ teaspoon hot pepper sauce (such as Tabasco)

½ green apple, cored and sliced

½ ripe peach, peeled and sliced

½ (12-ounce bottle sparkling water, chilled

1. Sort and wash beans; place in a large bowl. Cover with water to 2 inches above beans; cover and let stand 8 hours or overnight. Drain beans.
2. Preheat oven to 325°.
3. Heat a Dutch oven over medium-high heat. Coat oven with cooking spray. Add brandy, onion, schnapps, and pork to pan; sauté 5 minutes. Add beans, ¼ cup syrup, and next 10 ingredients (through peach); bring to a boil. Cover and bake at 325° for 2½ hours or until beans are tender, stirring occasionally. Uncover and bake an additional 30 minutes or until mixture begins to thicken. Stir in remaining syrup and sparkling water; serve immediately.