Pumpkin & Bean Soup

Pumpkin & Bean Soup

Thanksgiving is over, fall is coming to a swift end, and I am so tired of only seeing sweet pumpkin recipes. So many holiday flavors are only used in sweet applications. I too am guilty of making more sweets than savory items.

I decided to challenge myself…and I also had some leftover gourds from my thanksgiving decorations. Why not try to take a commonly used sweet ingredient and make it savory. Who needs another pumpkin pie variation. Making a different recipe requires holding back on the addition of sugar and jamming in savory ingredients. The result is a super hearty and warming pumpkin soup with beans and chicken sausage.

My recipe is extremely simple and extremely flavorful. Perfect for the few chili nights we get here in Savannah. It is also a bendable recipe. You can use any type of bean you prefer. You can use canned or make your own. I used chicken sausage as the protein, but feel free to add in ham, bacon, or anything else.

Also, I added topped the finished soup with some toasted pumpkin seeds for good measure.

 

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.

For another cool burrata baked good, click here.

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.

 

Burrata Cheesecake

Burrata Cheesecake

Fall has finally hit Savannah. As of this week are away from our 90 degree days and our on with the coats and boots.

With cooler days I find myself at home more, baking. Especially considering thanksgiving is creeping up swiftly. As a steady at-home baker, it is often hard to come up with new and exciting recipes. But for this one, I think I really discovered something – Burrata Cheesecake.

Burrata is a form of mozzarella cheese. It is ultra creamy and mildly flavored.  You will still taste the tangy notes of the cream cheese, but the burrata lends a more complex and interesting flavor.By replacing one half of the cream cheese in a cheesecake recipe, the result is a cheesecake that balanced and not as sweet.

I portioned down the size of the cheesecake to the size of a tart. After you try out this super easy recipe, I promise you will never go back.

You can top it with whatever fruit you like, peaches, candied oranges, plums, or anything fresh.

a slice of cake

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.

For another childhood southern recipe click here.

 

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.

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Lemon & Pineapple Sage Chess Pie

Lemon & Pineapple Sage Chess Pie

The history of the chess pie is debatable. Many contribute its origin to England, but those who have lived in the south their entire lives know it is as southern as peach pie.

To describe the many variations of chess pie that I have tasted, I would sum up the experience as a pecan pie without the pecans, and in their place, a little bit of cream. Just like a pecan pie, chess pie is one of the easiest pies you can make. Almost impossible to muck up.

A flaky tender crust sits at the base of the custard-like filling. And because the filling is so neutral, you can flavor the pie with almost anything.

Chess pie is sometimes referred to as buttermilk pie or vinegar pie.

For my summer version, I went with lemons and fresh pineapple sage from the garden. The custard is made using fresh lemon juice and lemon zest. I add in pineapple sage by seeping cream with it and using it throughout the recipe.

This recipe comes from my mom’s favorite community cookbook and gets an update. Here is another recipe that I did the same thing with.

I always make my own pie crust because the taste is so much better than store-bought. A ratio of half butter and half lard is my preference for fat. You are your own baker, so use any recipe for a crust that you like or even use a premade one!

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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.

 

Strawberry Cheesecake Rice Crispy Treats

Strawberry Cheesecake Rice Crispy Treats

Last week I posted a new recipe for homemade Cheesecake Marshmallows, and I wanted to share the recipe of how I used the mallows because the flavor is so unique.

The recipe for the cheesecake flavored marshmallows can be found here.

I created this recipe some time ago. I started with strawberry Rice Krispie treats that I created for my nieces and nephews. To make simple strawberry flavored Rice Krispie treats, all you have to do is use plain marshmallows in lieu of these cheesecake flavored ones.
The natural progression for strawberry cheesecake Rice Krispie treats came when I decided to attempt to make my very own homemade marshmallows.

Like most recipes, it is simple to make your own flavor or version by switching out some of the ingredients. You can create or use any flavor marshmallow you like, and the same goes for the freeze dried fruit. Make banana flavored Rice Krispie treats by using freeze dried bananas. Or even thrown in some vanilla wafers to make banana pudding Rice Krispie treats. Maybe that will be my next recipe to post.

The good news is that this recipe is extremely simple, so any level of cook can make it. It is also a really great recipe to make with your kids. I hope it inspires you to come up with your very own uniquely flavored Rice Krispie treats.

Three finished treats stacked high on a plate

Cheesecake Marshmallows

Cheesecake Marshmallows

Marshmallows are one of those things that I have always wanted to make at home. But when it is so easy to just buy a bag of pre-made marshmallows at the store, why take the time to do it yourself? Have you ever tried a homemade marshmallow? There is no comparison! Making them yourself is totally worth it.

The homemade version is fluffier, lighter, gooier, and even more so of all of the things that everyone loves about a marshmallow. And after making my very first batch (successfully might I add), I concluded that it is not very hard at all. The only troublesome part is dealing with the extra sticky freshly made mallows.

The second benefit to making them at home is that you can flavor your confection with almost anything. I found a bottle of cheesecake extract on Amazon and it arrived in two short days. Click here for the extract.

And finally, you actually get to see what is in your food. Instead of pumping yourself with processed store-bought stuff.In a few short days, I will post my recipe on how I used these little clouds of cheesecake heaven. Until then, just eat them by the handful.

The marshmallow being coated is powdered sugar