Tag: featured

Sweet Recipes

Butternut, Burrata, and Rye Pie

Featuredby Lindy MoodyLeave a Comment on Butternut, Burrata, and Rye Pie
Butternut, Burrata, and Rye Pie

For the past week I have been posting unique recipes to wow your guests this holiday season. I like the idea of taking a classic recipe and imparting a slight twist–just enough to make the consumers say, “What is that?”

What better way to end the week leading up to Thanksgiving than with my favorite pie of the series. This recipe, a Butternut Squash and Burrata swirled pie on a Rye crust, takes a classic pie recipe and transforms it into something completely new.  I often find butternut squash and pumpkin pies way too sweet. Besides cutting back on the sugar, the best way to combat their sweeties is to add some savory ingredients.

The recipe for the butternut filling stands up on its own, so if you are not that adventurous you can always leave out the burrata. You will be left with a pie that is an upgraded version of the classic.

The crust is a classic pie crust recipe with a bit of rye flour substituted for the all purpose flour. Burrata is an ultra creamy mozzarella cheese with a very mild flavor. It makes for the perfect addition to swirl into the silky sweet butternut custard. This is a pie for those who don’t eat desserts because they find them too sickly-sweet.

Make this recipe for your thanksgiving feast and you will surely inspire your family.

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Butternut, Burrata, and Rye Pie

Category: Uncategorized

a slice of pie

Ingredients

  • For the pie crust:
  • 1 Stick of Cold Unsalted Butter, cubed
  • 1 Cups of AP Flour
  • 1 1/2 Cups of Rye Flour
  • A Pinch of Salt
  • 3-4 Tablespoons of Iced Water
  • For the Custard:
  • 1/2 Cups Of Roasted Butternut Squash
  • 2 Eggs
  • 2 Egg Yolks
  • 1 1/2 Teaspoons of Vanilla
  • 1/2 Cup of Packed Brown Sugar
  • 1/4 Cup of Sugar
  • 1/4 Teaspoon of Salt
  • 1 1/2 Teaspoons of Ground Ginger
  • 1 1/2 Teaspoons of Cinnamon
  • 1/2 Teaspoon of Nutmeg
  • 1 1/4 Cup of Heavy Cream
  • 16 Ounces of Burrata

Instructions

  1. At least one hour before baking the pie, prepare the pie crust.
  2. Start by combining the two flours and salt in a small mixing bowl. Mix until evenly combined.
  3. Cut in the cold butter with a pastry cutter. You want the butter to resemble small peas.
  4. Next pour in one to two tablespoons of water.
  5. Gently begin kneeling the dough together until a dough of ball forms. Add more water if needed.
  6. After a ball is formed, wrap the dough in plastic and allow to rest in the fridge for at least one hour.
  7. Preheat your oven to 350 degrees Fahrenheit.
  8. After at least an hour, turn the pie dough out onto a well floured surface.
  9. Roll into a 12 inch round for a 9 inch pie pan.
  10. Gently transfer into the pie pan, crimp the edges, and poke holes into the bottom with a fork.
  11. Line the crust with parchment paper and fill with pie weights.
  12. Par-bake the pie crust for approximately 15 minutes.
  13. While the crust bakes, prepare your filling.
  14. In a food processor combine all of the ingredients, except for the burrata, for the filling.
  15. Puree until filling is smooth.
  16. Pour filling into your partially baked pie crust.
  17. Bake the custard for approximately 30 minutes. After thirty minutes crumble the burrata over the top then swirl into the custard.
  18. Return to the oven to finish cooking the pie for an additional 15 minutes.
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For another cool burrata baked good, click here.

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Savory Recipes

How to Expertly Make a Cheese Plate

Featuredby Lindy MoodyLeave a Comment on How to Expertly Make a Cheese Plate
How to Expertly Make a Cheese Plate

The holidays are upon us. This week is Turkey Day and before we know it, Santa will be here. As a foodie and holiday lover, I find myself attending a ton of holiday events throughout the season—maybe even hosting a few too.

A cheese plate is a must for any good event. It is quick to put together and instantly wows the crowd. But if you are like me, you have probably asked yourself, “How in the heck do I put together a good cheese plate?”

It took years of practice to finally master my cheese pairing skills. I ate a ton of cheese for the good of the cause. At the end of the day the main principal to apply is include all of the tastes and textures. Below are a few more principals that will help you create a great board:

  1. Variety of Cheese is key. I do not expect you to know everything about cheese (I certainly do not), so there are few good ways to get a good variety on your board. Look for different textures and colors. For example, grab a cheese that is speckled with peppers, or one that is encased in a rind. A second way to add a good variety is to pick up a range of softness, get a super hard cheese like parmesan and a super soft cheese like brie. Make sure you have at least three to four cheese featured on your board.
  2. Add something fresh. Cheese is a rich preserved product, so adding something fresh to your plate instantly adds another note. Grapes are preferable, but fresh fruit like apples or pears work great. Who doesn’t love apples with cheese?
  3.  Sweetness. If you have selected your cheeses properly you will have included a cheese that needs a sweet counterpart. Blue cheese loves honey. Another sweet option is a jar of artisanal jam or jelly.
  4. Nuts are needed. Salt and texture come from this addition. Again, another way to add layers of flavor to an otherwise boring presentation.
  5. Throw on some fancy pickled products. I am not referring to hamburger chips or pickle spears. Open a jar of olives, pickled okra, or any pickled vegetable. Including good pickled items adds a pick-me-up to the dish. The vinegar cuts through the decadent cheese and cleanses the palate.
  6. Meats are mandatory. The argument can be made that adding cured meats make the board more of a charcuterie than a cheese plate. I disagree. A few cured meats satisfies the meat lovers in the room and adds even more dimension to the party. I often find myself lean towards prosciutto.
  7. Clean out your pantry. If you are struggling to fill up your board take a dive into your pantry. I often throw together a adequate presentation with just a few items from the pantry.
  8. Serve more than one type of cracker. Nobody wants a sleeve of ritz crackers thrown next to the cheese. Amp it up a little and give your guests a variety of crackers. I also love toasting bread points to add into the mix.

Happy Holidays and I hope you are inspired to get out there and use your own creativity in sharing food for the season.

 

Sweet Recipes

Honey Carrot Cake

Featuredby Lindy Moody1 Comment on Honey Carrot Cake
Honey Carrot Cake

If I were to name one cake that epitomizes southern desserts my pick would be carrot cake. Chess pie could be said to hold the spot for the pie category, and peach cobbler for something in between the two.

You may consider a different cake to fit the textbook definition of southern, but for me carrot cake was always a family favorite. Throughout my life (and throughout most celebratory tables) a carrot cake was alway present.

Such an old recipe has a debatable origin. It is not debated that it origins began it another country and eventually grew and changed in the States. Traditionally the sponge includes shredded carrots and nuts and smeared with a creamed cheese icing.

With such a traditional cake, it is hard to find a unique or delicious variation on the classic version. I find keeping the modification simple will result in the best results. An easy variation on the tradition is the use of honey to sweeten the cake. Of course, I prefer local honey since Savannah has such good procurers like Capital Bee Company.

To push the variation a bit more, I added orange zest and a bit of orange juice to the cream cheese icing. The citrus brightens up the soulful cake.

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Honey Carrot Cake

Category: Sweet Recipes

Honey Carrot Cake

Ingredients

  • 1 Cup of Honey
  • Grated Carrots
  • 1 Teaspoon of Baking Soda
  • 1 Teaspoon of Baking Powder
  • 3 Eggs
  • 2 1/2 Cups of AP Flour
  • Zest and Juice from One Orange
  • 1/2 Teaspoon of Salt
  • 1 Stick of Butter, melted
  • 2 Tablespoons of Vanilla
  • 3 Cups of Grated Carrots
  • 1 Cup of Chopped Walnuts, toasted
  • 1/4 Teaspoon of Nutmeg
  • 1/2 Teaspoon of Ground Ginger
  • 2 Teaspoons of Cinnamon
  • For the icing:
  • 15 Ounces Cream Cheese
  • 4 Cups of Powdered Sugar
  • Zest From One Orange
  • 1 Tablespoon of Fresh Orange Juice

Instructions

  1. Start by preheating your oven to 350 degrees Fahrenheit.
  2. Grease and flour two eight inch cake pans. Set aside.
  3. In a large bowl, sift together all of the dry ingredients. Set aside.
  4. In the mixing bowl, whisk together the wet ingredients. Make sure the honey is fully combined.
  5. Gently, a portion at a time, whisk the dry ingredients into the wet ingredients.
  6. After the batter is fully combined and smooth, fold in the carrots and walnuts.
  7. Divide the batter evenly among the cake pans.
  8. Bake on the middle rack until a toothpick inserted in the center comes out clean. Approximately 40 minutes.
  9. Meanwhile make the frosting.
  10. In a stand mixer beat together the cream cheese and sugar, adding the sugar a little at a time.
  11. Finish by mixing in the zest and orange juice.
  12. Allow the cakes to cool fully before icing the cake with the frosting.
  13. Garnish with sliced oranges if preferred.
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Recipes

Muscadine & Ricotta on Rye

Featuredby Lindy MoodyLeave a Comment on Muscadine & Ricotta on Rye
Muscadine & Ricotta on Rye

Do you know what a muscadine is? It is okay if the answer is no, considering most southerners would answer the same.

My childhood included a giant muscadine vine in the back yard, and most years it produced plethora of the juicy fruits. We had so much fruit growing in the backyard, my mother and I even tried our hand at making muscadine wine. It may have turned out a little on the vinegary side.

A muscadine is the south’s version of a grape but gooier and a bit more tart. They are in season right now and can be found by the carton full at your local farmer’s market. I naturally scooped up more than I could reasonably use in one recipe because finding them inspired me to create.

You can eat them like a grape, but after years of tasting the unique fruit, I can advise you that straight off the vine is not the best option. Roasting them at a high temperature breaks down some of the fibrous material and subdues the chewy fruit. It also adds to the overall flavor since by roasting you are caramelizing the natural sugars.

You can do a lot with a raw or roasted muscadine, but for this years bounty a muscadine toast sounded like an interesting option. A quick call to one of my all-time favorite Savannah restaurants, Cotton & Rye, and I scored a gigantic warm loaf of fresh baked rye bread.

The last ingredient I selected to round out the flavors was fresh, creamy ricotta with a squeeze of lemon.

I think you will find this recipe simple, unique, and quite delicious. Since muscadines are so unique and often difficult to find, I would love to hear you ideas on how to use the fruit.

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Muscadine Toast

Category: Recipes

The finished toast on a tray

Ingredients

  • 1 Pound of Fresh Muscadines
  • 1 Small Loaf of Rye Bread, sliced
  • 1 Lemon
  • 250g of Fresh Milk Ricotta
  • Flake Salt
  • Olive Oil

Instructions

  1. First prepare your ricotta. Zest and juice the lemon then combine with the ricotta. Set aside.
  2. Preheat the oven to 425 degrees Fahrenheit.
  3. Rinse the muscadines and allow the to dry.
  4. Place the muscadines on a cookie sheet, then coat with olive oil and salt and pepper.
  5. Roast for approximately 20 minutes.
  6. While the muscadines roast, prepare the bread.
  7. Toast the rye bread in a toaster until golden brown and crispy.
  8. Slather each toast with prepared ricotta and three to four roasted muscadines.
  9. Finish the toast with a sprinkle of finishing salt.
  10. *Optional, you can also finish the toast by sprinkling over microgreens.
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For another childhood southern recipe click here.

 

Savory Recipes

Onion, Feta, & Fig Tarts

Featuredby Lindy Moody1 Comment on Onion, Feta, & Fig Tarts
Onion, Feta, & Fig Tarts

I cannot say that this recipe is a traditional southern one, like most of my posts are. But maybe you will find it so delicious that it will be incorporated into your traditions or celebrations.

The idea behind this recipe is simple: using farm fresh, seasonal, sustainable, and local ingredients.  A tenant which can be said to be southern. Edna Lewis and so many other inspriational southern cooks just like here based their kitchens around this idea.

Truly, there is no better food that what is local to your area and what is in season.

It is finally fig season. It lasts a very short time, but if you are lucky enough (like I was) to source fresh figs you buy them all up. Unlike my husband, I was not lucky enough to grow up with a giant fig tree close by which produced an abundant amount of the unique fruit. My mom preferred her peach tree.

As for the feta, it is locally sourced from Bootleg Farm. Savannah’s beloved goat farm which produces fresh goat cheese. Read more about them Here.

A quick carmalization on some onions and I had a winning recipe. Buttery puff pastry sits at the base for these ultra savory and slightly sweet seasonal tarts.

You can eat these savory puff pastry tarts on their own or pair them with dinner. I will post later detailing what I did with these little beauties.

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Onion, Feta, & Fig Tarts

Category: Savory Recipes

A close up of the baked tarts

Ingredients

  • 1 Box of Frozen Puff Pastry
  • 1 Pound of Fresh Figs
  • 1 Large Onion, peeled and thinly sliced.
  • 4 Ounces of Fresh Feta

Instructions

  1. Thaw the puff pastry for approximatley 30 minutes.
  2. While the puff pastry thaws, carmalize the onion.
  3. In a medium pan over medium-high heat, heat a tablespoon of olive oil.
  4. Once the oil is heated, put the sliced onion into the pan then add salt and pepper.
  5. Cook the onions, stirring occasionally, until caramlized. Set aside once cooked.
  6. Preheat the oven to 350 degrees Fahrenheit.
  7. Unfold the thawed puff pastry, and slice into 12 rectangles.
  8. Fold the edges of the puff pastry over then pinch the ends together. This will create a slight well in the center.
  9. Place the prepared pastry on two baking sheets.
  10. Fill each well with crumbled feta, then carmalized onions, and finding with a topping with two slices of fresh fig.
  11. Bake for approximatley 25 minutes, or until golden brown.
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https://epicuropedia.com/2019/07/14/onion-feta-fig-tarts/

An overhead photo of the warm tarts

Recipes

My Mama’s Meatloaf

Featuredby Lindy MoodyLeave a Comment on My Mama’s Meatloaf
My Mama’s Meatloaf

Every southerner has certain foods that are quintessential nostalgia. Growing up most southern mothers had a select few recipes that were rotated around their weekly dinners. My mom’s favorites were meatloaf, salmon patties, vegetable soup, roast in the crock pot–my favorite was her meatloaf.

Without hesitation she passed down the recipe. Recanting, a dash here and a pour there…without many measurements. I wrote down her recipe, which was scant on direction, and treasured it. She gave it to my at least five years ago, and it has taken just that long to get the recipe close to how she makes it. I still have yet to perfect that special something that comes only when a family member makes your food.

So yes this is my mother’s recipe but with a few liberties (or at least some tips I found useful along the way).

Meatloaf is a budget friendly meal. One pound of ground beef is relatively cheap at the grocery store and can be stretched by adding a few ingredients to make a hearty family supper. My mom always served hers with mashed potatoes and those little sweet green peas. I like to eat it leftover between two slices of toasted bread and a slathering of mayonnaise.

1X4A1997

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My Mama's Meatloaf

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour, 10 minutes

Category: Recipes

Servings: 4-6 people

My Mama's Meatloaf

Ingredients

  • 1 Pound of Organic Ground Beef
  • 1 Package of Lipton Onion Soup Mix
  • 1 Large Egg
  • 6 Ritz Crackers, crushed into crumbs
  • 1 Slice of Stale Bread, cut into small cubes
  • 1/2 Onion, diced
  • Pinch of Salt and Pepper
  • 1 Small Can of Tomato Paste
  • 1 Tablespoon of Worcestershire
  • 1/2 Tablespoon of Brown Sugar

Instructions

  1. Preheat the oven to 350 degree Fahrenheit.
  2. In a mixing bowl combine the ground beef, egg, crackers, bread, Lipton onion soup mix, onion, 1/2 of the tomato paste, and salt and pepper.
  3. Mix together well, until everything looks combined.
  4. Place mixture into a small loaf pan and smooth the top. Lightly pack it down to make sure everything sticks together.
  5. Take the remaining tomato paste and mix in the brown sugar and worcestershire.
  6. Pour the tomato paste over the top of the meatloaf and spread evenly.
  7. Bake for one hour.
  8. Serve while still hot.
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https://epicuropedia.com/2019/07/03/my-mamas-meatloaf/

1X4A2002

Recipes

Cajun Meat Bread

Featuredby Lindy MoodyLeave a Comment on Cajun Meat Bread
Cajun Meat Bread

Most southern food is bone sticking and hearty. A style that can be contributed to the economics of survival.

This recipe is not different. A full loaf of bread is stuffed with meats, cheeses, and vegetables before being baked off. The result is a spicy gooey filled bread that acts as the perfect appetizer for any party.

This is a dish that I have eaten since I was a little girl, even considering it is difficult to find many versions of it in cookbooks or online.

Everyone in my family loves it. It originates from my Aunt’s mother, Mary Joyce, who is Cajun through and through. It is one of those items that is always present at family gatherings – especially large ones. A fact that is evident by the size of the portions used in the original recipe that was given to me:

IMG_4393.jpg

Personally, I do not cook for 80-100 people. I have a small family. So, the challenge with recreating this recipe was doing so in a way that would feed a smaller group. Lets say 10-12 people.

During my first test run of the condensed version of this recipe, I realized that the original recipe was missing some important instructions. A lack of instruction can easily be attributed to the fact that May Joyce has made this time and time again, so writing down all of the finite details was not something she needed to do. She has them all memorized.

To fill in the gaps, I did a little digging.  I found a recipe for creole meat bread by Emeril Lagasse, click here.

There is a large difference in creole and cajun food. Creole food is the result of many nationalities who settled in New Orleans. In many creole recipes you will find inspiration from West African, Spanish, Haitian, French, and many other cultures.

Cajun food comes from the Acadian people and has a French influence. You will find Cajun food primarily outside of the city…where my family lives.

Comparing the two, although one cajun and one creole,  helped fill in some of the gaps.

I present my version of meat bread. Of course it will never be good as the original I ate growing up. It is not easy to include the love that is thrown into every family recipe that is made for you, instead of by you.

For another Louisiana inspired recipe, click here.

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Cajun Meat Bread

Category: Recipes

finsihed sliced and plated meat bread

Ingredients

  • 1 Pound of Ground Beef
  • 1 Pound of Andouille Sausage, cut into small squares
  • 1 Large Onion, peeled and diced
  • 1 Large Bell Pepper, seeded and diced
  • 2 Jalapeno Peppers, seeded and diced
  • 2 Cloves of Garlic, peeled and minced
  • 1 Tablespoon of Hot Sauce
  • 1 Teaspoon of Cajun Seasoning
  • 2 Small Cans of Mushrooms
  • 1 Cup of Shredded Cheddar Cheese
  • 1 Cup of Shredded Swiss Cheese
  • 1 Cup of Shredded Parmesan Cheese
  • 4 Balls or Loaves of Frozen French Bread Dough
  • Salt and Pepper to Taste

Instructions

  1. Start by removing the dough from the freezer to allow it to defrost.
  2. In a medium skillet, over medium heat, brown your ground beef. Breaking it up as it cooks.
  3. Once browned, remove the beef from the skillet and leave the grease in.
  4. In the leftover grease, sauté your onion, bell pepper, jalapenos, and sausage. Cook until everything is nicely browned. In the last two minutes of cooking, add in the garlic. Cook until the garlic is fragrant.
  5. Remove pan from the heat and set it aside to allow the mixture to cool.
  6. Preheat your oven to 350 degrees Fahrenheit.
  7. Once the mixture has cooled, stir in the ground beef, hot sauce, Cajun seasoning, drained mushrooms, and all of the cheese. Mix until well combined.
  8. Taste the mixture, and add salt and pepper as needed.
  9. Assemble the bread by placing one of the dough balls on a well floured surface. Roll out the dough until approximately 24"x12". The measurements are not exact, and have some wiggle room.
  10. Place 1/4 of your mixture into the center of the rolled out dough, and spread evenly. Leave a 1/2 inch border at the edges of the dough.
  11. Fold the corners over, then gently roll up the filling and dough. You will roll from one long edge to the other.
  12. Pinch the end of the roll into the dough to create a seal. If the dough does not seal, an egg wash will do it.
  13. Place the rolled loaf on a sheet pan, seam side down.
  14. Continue preparing the loafs until all of the loafs are filled and rolled.
  15. Bake for approximately 30 minutes, or until nicely golden brown on the outside.
  16. Some of the filling may ooze out, and that is okay.
  17. Slice and serve while warm.
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Recipes, Sweet Recipes

Key Lime Pie Poke Cake

Featuredby Lindy MoodyLeave a Comment on Key Lime Pie Poke Cake
Key Lime Pie Poke Cake

As you probably guessed, Key Lime Pie (and key limes) come from the Keys. Many southerners consider the Florida line to be the official end of the south, but it is south of the Mason-Dixon so it counts.

When key lime pie is done right (i.e. made with key limes) it can be magical. Refreshing yet sweet, and creamy and cool.

All of the traditional Savannah restaurants offer some version of key lime pie on their dessert menu. When I speak of traditional Savannah restaurants I am referring to the ones that have been around forever, like the Olde Pink House or Garibaldi’s.

Since summer has officially begun in Savannah, it felt natural to make a southern dessert that is inspired by the season. Note: it is not officially summer, but when you live this deep in the south, the heat makes it feel like summer arrives early.

And to be completely honest, I did not feel like making a pie crust so baking a version of the dessert without a pie crust was my approach for this one. What is just as good a pie crust? Cake!

The base flavors/components for key lime pie recipes are always the same, key limes, graham cracker, and meringue. This recipe includes all of the essential components. A graham cracker cake, key lime pudding, toasted meringue, and a graham cracker crumb.

As for a poke cake, the concept is simple. Bake a one-layer cake in a cake pan and once it is cool poke holes into and pour something delicious over the cake. I finish my version off with a slathering of meringue and a blow torch.

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Key Lime Pie Poke Cake

Category: Recipes, Sweet Recipes

Key Lime Pie Poke Cake

Ingredients

  • For the Cake:
  • 8 Tablespoons of Unsalted Butter, room temperature
  • 1/2 Cup of Granulated Sugar
  • 2 Eggs
  • 1 1/2 Teaspoons of Baking Powder
  • 1/2 Teaspoon of Baking Soda
  • 1/2 Teaspoon of Salt
  • 1/2 Cup of Whole Milk
  • 12 Graham Crackers, processed into crumbs
  • For the Pudding:
  • 4 Limes or 12 Key Limes
  • 2 Cups of Whole Milk
  • 1/2 Cup of Heavy Whipping Cream
  • 2/3 Cup of Granulated Sugar
  • 4 Eggs Yolks
  • 4 Tablespoons of Cornstarch
  • 4 Tablespoons of Unsalted Butter
  • 1/4 Teaspoon of Salt
  • For the Meringue:
  • 4 Egg Whites
  • 1/2 Teaspoon of Cream of Tartar
  • 1/2 Cup of Water
  • 1 Cup of Sugar

Instructions

  1. Preheat the oven to 350 degrees Fahrenheit. Prepare a square baking pan by greasing it and coating in flour. Set aside.
  2. Cream together the sugar and butter to start making the cake batter. Once combined, cream for approximately 4 minutes on medium speed or until butter is light and fluffy.
  3. In a mixing bowl, sift together the dry ingredients. Set aside.
  4. In another mixing bowl, whisk together the remaining wet ingredients.
  5. With the mixer on medium, pour in 1/3 of your dry ingredients, followed by 1/3 of your wet ingredients, and continue until all of the ingredients are fully combined and well mixed.
  6. Pour the cake batter into the prepare cake pan. Bake, on the middle rack, for 30-45 minutes until a toothpick inserted into the center comes out clean.
  7. Allow the cake to cool while you prepare the pudding.
  8. First zest half of your limes, then set the zest to the side.
  9. In a small bowl, combine the milk for the pudding, the heavy cream, and the juice from all of the limes. Set aside.
  10. In a medium saucepan, combine the sugar, cornstarch, salt, and limes zest. Whisk together. Next add in the egg yolks and whisk to combine.
  11. Slowly whisk in the milk mixture and stir until smooth.
  12. Place the saucepan over medium heat and cook, stirring constantly, until the mixture is thick. This should take approximatley 10 minutes. The mixture will coat the back of a wooden spoon.
  13. Remove the pudding from the heat and whisk in the butter until it is melted and combined.
  14. Allow the pudding to cool while you prepare the meringue.
  15. In a small sauce pan, combine the sugar and water. Stir to dissolve sugar. Turn the stove to medium-high heat.
  16. Cook the sugar until it reaches 240 degrees Fahrenheit.
  17. While the sugar is cooking, combine the egg whites and cream of tartar into the bowl of a stand mixer. Whisk on medium speed until soft peaks form.
  18. With the mixer on low, carefully and very slowly pour the cooked sugar down the side of the mixing bowl.
  19. Once the sugar syrup is fully poured in, increase the mixer speed to medium and whisk until stiff peaks form.
  20. Assemble the cake by poking holes into the cake with the handle of a wooden spoon.
  21. Pour over the lime pudding, spreading until the pudding fills all of the holes.
  22. Finish by gently spreading the meringue over the top of the cake. You can toast the meringue with a torch.
  23. Optional: Top each slice with a sprinkle of graham cracker crumbs.
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Recipes

Bourbon & Butterscotch Eclair Cake

Featuredby Lindy MoodyLeave a Comment on Bourbon & Butterscotch Eclair Cake
Bourbon & Butterscotch Eclair Cake

I assume you are asking yourself—how is an Éclair Cake southern?

The cake itself is not southern, but its source is. For many of us southerners, especially older generations, beloved recipes were sourced from community cookbooks. A community cookbook is just that, a collection of local recipes submitted by locals and compiled by a local a organization (the Junior League is a popular source) or a church. Each recipe contains the name of the submitter and a blurb about the recipe. Readers will usually multiple variations for one type of recipe. You may find three different recipes for pimento cheese. And almost always the finished book is spiral bound.

In my childhood home there was one community cookbook that my mom sourced everything from: Dogwood Delights. You will notice that this book was put together by Atlanta’s Telephone Pioneers of America. My mom worked in Atlanta for BellSouth when I was a child. I remember going to the big city of Atlanta and eating at the Varsity on special days I was allowed to go to work with her.

Every time we made red velvet cake for Christmas, the book came out of the cupboard. Luckily, my grandmother was kind enough to give me her copy as a source of inspiration. So when I make red velvet cake there is only one place to go.


Often times when I am looking for a source of inspiration in a bake or covered dish I want to bring to my next family gathering I pull out my old, dusty copy.

For me, and for so many, community cookbooks are a conservation of history. A memento of time, experience, and culture of a community. Generations of experience are contained in-between two covers which makes for a great resource to young and old cooks alike.

Although community cookbooks provided a wealth of information to homemakers and small town cooks (because they were popular long before the internet), so many of the submissions lack direction. If you are experienced baker or cook like me, it is no problem to fill in the gaps but not every person in the kitchen has that experience. For those who do not know to cream together your butter and eggs when making the batter for a cake, the gaps can be tricky.

My intention is to not only preserve the recipes so many southerners rely on, but to update them into a modern form. By update I do not mean changing the dish into something totally different, I mean raising it into its adult self.

Let this first recipe be the example. I found this recipe by thumbing through and liked it. As I mentioned before, there were about 10 different versions of the cake listed.

A picture of the original recipe
As you can see, this recipe calls for a bunch of premade items. Instant pudding, frozen whipped cream, etc. An update is simple, make everything you can from scratch…within reason. I will not be making homemade graham crackers.

I made a homemade bourbon butterscotch pudding out of homemade caramel, a homemade ganache for the top, and a homemade whipped cream. The southern in me felt the need to splash in bourbon instead of rum for the butterscotch.

Ta-dah! This community cookbook submission is brought into the 21st century.

Go out and find your own community cookbook. A good place to start is an old bookstore or my favorite—a yard sale.

A fork full of finished cake

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Bourbon & Butterscotch Eclair Cake

Category: Recipes

Presentation of the entire finished cake in its dish

Ingredients

  • For the pudding:
  • 1 1/3 Cup of Dark Brown Sugar
  • 1 Teaspoon of Salt
  • 1/2 Cup of Water
  • 3 Cups of Heavy Cream, divided
  • 2 Cups of Milk
  • 4 Tablespoons of Cornstarch
  • 4 Large Egg Yolks
  • 2 Large Eggs
  • 6 Tablespoons of Unsalted Butter
  • 4 Tablespoons of Bourbon
  • For the rest of the cake:
  • 1 Box of Graham Crackers
  • 10 Ounces of Dark Chocolate
  • 1 Cup of Heavy Cream

Instructions

  1. First make the butterscotch pudding.
  2. In a small saucepan, combine the brown sugar, water, and salt. Heat over medium-high heat and cook the mixture, without stirring, until it is dark brown. This should take 8-10 minutes.
  3. Whisk in 2 cups of cream and the milk, stir until fully combined. Bring the mixture back up to a boil.
  4. While you bring the mixture back up to a boil, prepare your eggs.
  5. In a medium bowl, whisk together the eggs, egg yolks, and cornstarch.
  6. Temper the eggs by adding on spoonful at a time of heated milk mixture into the egg mixture, bringing the eggs up to the temperature of the milk. Stirring as you add.
  7. Once eggs are tempered, pour the heated egg mixture into the medium saucepan.
  8. Reduce the heat to medium, and cook the custard, stirring constantly, until it is thick and coats the back of a spoon. This should only take a few minutes.
  9. Once thickened, whisk in the butter and then the rum.
  10. Set aside to let the pudding cool for at least one hour before using.
  11. Once the pudding is cool make the remaining cake.
  12. Heat one cup of heavy cream, over medium heat, in a small saucepan.
  13. Place the dark chocolate into a mixing bowl, then pour over the simmering cream.
  14. Let sit until the chocolate melts.
  15. While the chocolate melts, whisk 1 cup of heavy whipping cream into whipped cream. You want a firm whipped cream.
  16. Fold the whipped cream into the cooled pudding, a 1/3 at a time.
  17. By this time the chocolate should be melted, whisk together the cream and chocolate until a smooth and shiny ganache forms.
  18. Now you are ready to assemble the cake.
  19. Place an even layer of graham crackers into the bottom of a 9x9 cake pan, or similar dish of your choice.
  20. Next pour in 1/3 of the pudding mixture. Layer with more graham crackers, then the next 1/3 of pudding. Add another layer of graham crackers and then the final layer of pudding.
  21. Finish the cake with a top layer of graham crackers, then pour your genache over the top layer of graham crackers.
  22. Allow the cake to set in the fridge for several hours before serving.
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Recipes

Bananas Foster Monkey Bread

Featuredby Lindy MoodyLeave a Comment on Bananas Foster Monkey Bread
Bananas Foster Monkey Bread

Travel is the best way to draw inspiration in life. For me traveling means exploring the food of the city I am visiting. I spend hours of research mapping out my food journey to ensure I eat only the best the city has to offer. Oftentimes the result is overindulgence over a short period of hours.

Two weekends ago I found myself in New Orleans. One of my favorite southern cities of all time. I am lucky to have family in Louisiana which gives me more than enough legitimate reasons to explore the land of endless sugar cane fields. If you have never visited, I strongly urge you to add NOLA to your short list of destinations. Wrought with history and culture, the French influenced city has no shortage of things to see and do. Live music in every bar, towering historical buildings, and more voodoo shops that you can stand. I have been many times yet I have never seen the same thing twice.

Louisiana a state that is know for the origin of Cajun cuisine which is heavily influenced by Creole cooking with French technique. Technically, Cajun food did not start in Louisiana, but through immigrants who eventually settled in the state. And yes, there is a large difference in the Cajun and Creole, which I plan on breaching in a later post.

For now I would like to spend a little bit of time focusing on the Creole and French side of the state. The city folk, those in New Orleans, cook Creole food, unlike the country folk who cook Cajun. Since I spent time in the city, everything I ate could be considered Cajun—even the non-Cajun food—and here is why:

If you have ever visited New Orleans it is easy to see that the town is a culmination cultures created through the settlement of immigrants, which is still occurring today. There are more restaurants that a visitor could reasonably conquer, all of which are a different—even if only slightly. Restauranteurs present patrons with their interpretation of local food, adding in their own influences and ideas. This is a practice that has been occurring in NOLA since before my time. The food of our ancestors is not the food of our towns as we now know them.

A world-wide known dessert is the perfect example of the evolution of the food in NOLA. Bananas foster was created in New Orleans at famous New Orleans restaurant Brennan’s by Chef Paul Blange. Today you can still visit Brennan’s and try the food that has been nominated for multiple James Beard Awards. The recipe was created in 1951 and even published by the New York Times in 1957. The concept is simple: smother ripe bananas in butter, sugar, and liquor then set it aflame.

Although widely considered a traditional southern dish, by no means it is so in the literal sense of the word. The recipe was not contemplated until the mid 20th century. When comparing so many dishes that are said to be traditionally southern, bananas fosters is much younger than say hoppin’ john, which can be dated back to the 19th century.

This dish epitomizes both Southern and Louisiana cuisine, ever progressing into new fare that features a nod to the past. So why not draw inspiration from a City and State that has drawn culinary inspiration from it’s inhabitants, landscape, and visitors, and create something totally new from already known and loved recipe (also my husband begged me to make monkey bread, so the idea was streamline).

Many recipes call for canned biscuit dough. I believe that fresh is best, so my recipe makes the dough from scratch.

If you draw any inspiration from this post or recipe, I hope you take the idea of bananas foster and add it into a something to create a brand new dessert…or savory dish. I would love to hear about what you come up with!

The finished loaf turned out from the pan

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Bananas Foster Monkey Bread

Category: Recipes

The baked bread cooling in the pan

Ingredients

  • For the Dough:
  • ⅔ Cup of Warm Whole Milk, no higher than 110°F
  • 1 Tablespoon of Sugar
  • 1 0.25 Ounce Package Dry Yeast
  • 3¼ Cups of Flour, divided
  • ¼ Cup of Butter, melted
  • 2 Large Eggs
  • 1 Teaspoon of Salt
  • For the coating:
  • 1 Cup of Light Brown Sugar
  • 1 Tablespoon of Cinnamon
  • For the Bananas Foster:
  • 4 Very Ripe Bananas, peeled and sliced
  • 4 Tablespoons of Butter
  • 1 Cup of Firmly Packed Light Brown Sugar
  • ½ Cup of Heavy Whipping Cream, room temperature
  • 3 Tablespoons of Bourbon
  • Pinch of Salt
  • 4 ripe bananas, sliced

Instructions

  1. Start by making the dough.
  2. In the bowl of a stand mixer, pour in the milk then sprinkle over the yeast and sugar. Let sit for at least 10 minutes until the yeast is bubbly.
  3. With the dough hook attached, turn the speed to low. Pour in 1 cup of flour, mixing until combine. Next the melted butter, and finish 1 cup of flour.
  4. Mix in the eggs, then finish with the remaining flour and salt.
  5. Once dough is fully combined turn the speed to medium and kneed for 3-5 minutes. A soft dough should form and pull away from the sides of the bowl.
  6. Coat a large bowl with cooking spray. Place the dough in the bowl, coat with spray, and allow to rise, covered, in a draft free place for one hour or until double in size.
  7. In a small bowl, combine the topping sugar and cinnamon. Mix until combined then set aside for later.
  8. Prepare your bananas fosters. In a medium sauce pan, over medium-high heat, add brown sugar and butter. Cook for approximately 3-5 minutes until mixture is an amber color.
  9. Remove from the heat and stir in the cream, salt, and bananas. Stir to fully coat bananas. Set aside and allow to cool.
  10. Prepare a bundt pan by coating it in cooking spray.
  11. Preheat your oven to 350 degrees Fahrenheit.
  12. Once dough has doubled, turn it out onto a lightly floured surface. Gently shape dough into a ball.
  13. Pinch off one inch pieces, roll them into a ball, then dunk them into the cinnamon sugar mixture.
  14. Start assembling by placing a small amount of bananas fosters mix into the bottom of the pan.
  15. Create a layer of dough balls in the bottom of the pan, then coat in your bananas fosters. Continuing layering dough and sauce until the pan is full.
  16. Bake until golden brown, 35-40 minutes.
  17. Let cool in the pan for at least 10 minutes before turning it out.
  18. Eat!
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https://epicuropedia.com/2019/04/19/bananas-foster-monkey-bread/