Fig Jam Two Ways

Fig Jam Two Ways

Before moving to Savannah, I had never eaten a fig. I had never even had access to a fig. That all changed with my husband’s family.

My husband grew up with a fig tree in his grandmother’s yard. And to say the least, his family adores figs. Despite the family access, I personally have found it difficult to locate fresh figs when they are in season each year. I look and look, hoping to score a container of the soft sweet fruit to bake with.

As you can imagine, anytime I actually spot them in the store…I go a bit crazy. This year when I purchased more fresh figs than I knew what to do with. I ended up with more than I could reasonably cook with.

What does any true southerner do with an excess of fresh summer produce? Jam it or can it. That ways in the depths of a cold grey winter (which does not happen in the low country) you can whip out a jar of preserved summer stock to warm your bones.

There were so many fresh figs in my kitchen, I was able to make two batches of fig jam. One traditional, but with brown sugar instead of white, and one a little jazzed up with a hint of chai tea. The subtle warm flavors of chai is the perfect accompaniment to the fresh sweet fruit.

Making jam is easy. You combine everything into a pot and let it simmer away until ooey gooey and cooked down. If you do not feel like taking on the heavy burden of canning the jam, you can always freeze it for up to six months.

For another fig recipe click: here.

Fig Jam Two Ways

the pot of cooked jam

Ingredients

  • 2 Pound of Fresh Figs, stemmed and cut into 1/2-inch pieces
  • 1 1/2 Cups of Brown Sugar
  • Juice from 1/2 Lemon
  • 1/2 Cup of Water
  • For the Chai Fig Jam:
  • Add 3 Bags of Chai Tea

Instructions

  1. For the traditional fig jam:
  2. In a medium saucepan, combine the water, figs, sugar, and lemon.
  3. Over medium heat, bring up to a boil then reduce heat to a simmer.
  4. Simmer for one hour.
  5. Placed finished cooled jam in jars to can or freeze.
  6. For the chai fig jam:
  7. Start by steeping the tea bags in the water. Bring the water to simmer over medium heat then turn the heat off. Allow the bags to steep for ten minutes.
  8. After steeped, add your remaining ingredients.
  9. Over medium heat, bring up to a boil then reduce heat to a simmer.
  10. Simmer for one hour.
  11. Remove the tea bag before placing finished cooled jam in jars to can or freeze.
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https://epicuropedia.com/2019/08/15/fig-jam-two-ways/

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Prosciutto + Pistachio Salad

Prosciutto + Pistachio Salad

Last week I gave you a simple recipe that used seasonal local ingredients. My Onion, Fig, & Feta tarts used cheese from a local goat farm and seasonal fresh figs. And although the tarts are extremely delectable on their own, I created them with the intent to include the pastries as part of a larger meal that is just as simple to prepare as the first portion.

Fig pastry recipe is here: Onion, Feta, & Fig Tarts

If you have thumbed around my blog, for even a second, you will notice that it is filled with hearty southern food and decadent baked goods. I am not a one trick pony, I do (quite often) make healthy(ish) food. I swear you can find a salad recipe some fifty posts ago.

Like my fig tarts, and this recipe uses fresh local ingredients; plus, you can whip it up in a dash. My homemade salad dressing, which sets any salad apart, is made with local Savannah honey and white balsamic for a punch.

I crisp of some salty prosciutto and sprinkle over pistachios. Served on the side, which add sweet and savory notes, are the fig tarts posted last week.

This one is a dinner party show stopper (along with well cooked protien) or a satisfying weeknight meal that is better than that frozen pizza we always go to.

Pistachio & Proscuitto Salad

Pistachio & Proscuitto Salad

Ingredients

  • For The Dressing:
  • 1/4 Cup of White Balsamic Vinegar
  • 1/4 Cup of Olive Oil
  • 1 Tablespoon Garlic, minced
  • 2 Tablespoons of Honey
  • 1/2 Teaspoon of Salt
  • 1/2 Teaspoon of Pepper
  • Juice of 1/2 of a Lemon
  • For The Salad:
  • 1 Cup of Shelled Pistachios, toasted
  • 4 Ounces of Prosciutto
  • 1 Pound of Spring Mix
  • 2 Onion, Fig, & Feta Tarts Per Person

Instructions

  1. The day before, or a few hours before, make the salad dressing.
  2. In a mason jar, combine all of the dressing ingredients.
  3. Vigorously shake.
  4. Place the dressing in the fridge until ready to use.
  5. To make the salad, heat up a medium skillet and fry the prosciutto until crispy.
  6. Drain cooked prosciutto on paper towels.
  7. Make each salad by topping them evenly with pistachios, crumbled prosciutto, the dressing, and 2 tarts.
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https://epicuropedia.com/2019/07/25/prosciutto-pistachio-salad/

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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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Lemon Chess Pie

Lemon Chess Pie

Ingredients

  • For Pie Crust:
  • 2 1/2 Cups of Flour
  • 1 Teaspoon of Salt
  • 1 Tablespoon of Sugar
  • 1/2 Cup of Cold Unsalted Butter, cut into cubes
  • 1/2 Cup of Cold Lard
  • 4 to 8 Tablespoons of Ice Water
  • For Pie:
  • 4 Large Eggs
  • 2 Cups of Sugar
  • 1 Tablespoon of Yellow Corn Meal
  • 1 Tablespoon of Flour
  • 3 Teaspoons of Grated Lemon Zest
  • 3/4 Cup of Heavy Cream
  • 1/4 Cup of Melter Butter
  • 1/4 Cup of Lemon Juice
  • 1/2 Cup of Pineapple Sage

Instructions

  1. First make the pie crust.
  2. In a mixing bowl, combine the dry ingredients for the crust.
  3. Using a pastry cutter, cut in the butter and lard. You want the crumbs to resemble various sized beans.
  4. Once the crumbs are at the desired size, pour in 4 tablespoons of the ice water.
  5. Gently begin to press the dough together to form a ball. If more water is needed ad it.
  6. Once you have a ball of pie dough formed, divide it into two.
  7. Wrap each ball in plastic wrap and allow them to rest for at least one hour in the fridge.
  8. Save the second ball of dough for another use.
  9. After the pie dough has chilled and rested, begin making your pie.
  10. Preheat the oven to 425 degrees Fahrenheit.
  11. Roll out one of the balls of dough, on a well floured surface, to a 12 inch circle. This is for a 9 inch pie pan.
  12. Place the pie crust into the pie pan, then form edges to your desired design.
  13. Poke holes in the bottom of the crust, then weight it down with parchment paper and pie weights.
  14. Bake the crust for approximately 15 minutes.
  15. Once baked removed the crust from oven, remove the pie weights, and set aside.
  16. Make the pie filling.
  17. Steep the pineapple sage in the heavy cream by placing the two in a small sauce pan over medium-low heat. Steep for approximately 10 minutes, and do not allow the cream to come to a boil.
  18. Reduce the oven temperature to 350 degrees Fahrenheit.
  19. In a mixing bowl, combine your sugar, flour, and cornmeal.
  20. Stir the eggs into the dry mixture, one at time. Mixing each until well combined.
  21. Whisk in the melted butter, lemon juice, lemon zest, and 1/4 cup of the steeped cream.
  22. Pour filling mixture into the pie crust, and bake for 1 hour.
  23. If your pie crust starts to brown, cover with foil.
  24. To finish the pie, whisk the remaining steeped cream until a medium stiffness whipped cream is formed.
  25. Spread whipped cream over the top of the cooled pie and garnish with chopped pineapple sage.
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https://epicuropedia.com/2019/06/26/lemon-pineapple-sage-chess-pie/

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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.

Key Lime Pie Poke Cake

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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https://epicuropedia.com/2019/05/26/key-lime-pie-poke-cake/

 

My Favorite Cake Pop Shop in Savannah: Sweet Whimsy

My Favorite Cake Pop Shop in Savannah: Sweet Whimsy

HAVE YOU ever had famous cake pops? I have and I am never going back.

Unfortunately for me, I did not discover the professional (and television worthy) cake pops of Sweet Whimsy Shop until this year. I assure you, I have eaten my weight in cake balls to make up for lost time.

As a licensed cottage bakery, Sweet Whimsy Shop has been providing the Savannah area with unique and artful cake pops for some time and eventually made a star studded appearance on The Late Late Show. Impressively, Sweet Whimsy’s TV debut happened only three short years after opening shop doors.

Owner and master creator Becca Aronowitz quit her full time job as a middle school teacher in 2012 to begin her journey as a bakery owner. Her background in art has served her well.

“I’ve always loved creating, in any form, and I think I identify more as an artist or maker, than a baker specifically. I began taking after school art classes as a 7 year old. I have degrees in art education, and I was an art teacher for several years,” she explains.

The result is a bakery that focuses on ensuring each resulting product is a work of art. As far as cake pop art goes, she’s Andy Warhol.

Aronowitz takes the time to hand sculpt each and every cake popsicle before decorating them by hand. The attentive attention to detail is what sets her art on a stick aside from all other cake pop makers around the lowcountry. Each finished contoured, compact cake is worthy of the Louvre.

To create the luscious lollipops, Aronowitz mixes the perfect ratio of tender, moist cake with homemade frosting.

“I’ve always been committed to using scratch-baked cake & frosting for my cake pops. Many cake pop makers use boxed mixes and canned frosting, but I believe my creations should taste as good as they look, and if you’re going to make something as labor-intensive as a cake pop, shouldn’t it be worth consuming?” Aronowitz elaborates.

Using the correct amount of cake and frosting is extremely important. Too little frosting and the cake pop will be dry, crumbly, and difficult to shape; too much frosting and the resulting goodies will be overly sweet and taste only of icing.

Sweet Whimsy Shop has it down to a science. Every single lolli has a tender, slightly moist center that reveals itself upon chomping down on the crunchy outer shell of the treat. The cake itself melts in your mouth, allowing the flavoring of the pop to flood your palate.

After the cake and frosting is mixed, Aronowitz portions out each ball of cake. Then the cake ball is individually hand sculpted before being dipped into a chocolate shell.

I ask Aronowitz how she comes up with each inspired design, and she tells me, “Most of my ideas and designs are created in response to client requests. Sometimes a client will present a photo of a cake pop design she’d like reproduced. If that’s the case, and it’s not one of my designs, I try to customize it to avoid copying and I credit the original creator whenever they can be identified. Sometimes the client has a theme or general vision, and I try to create a cake pop collection that will coordinate with the theme, or realize the vision.”

For my set of cake pops, I asked that she make anything she felt like making. Aronowitz designed and delivered the cutest set of avocado, llama, taco, and cactus cake pops. The avocados are the newest addition to Sweet Whimsey’s portfolio.

Past designs have included anything from a thanksgiving turkey to taxi cab. I even found cake designed to look like a margarita glass on her website.
Inside each of my personal pops were the shop’s signature flavors, Yummy Vanilla Cake and Decadent Chocolate. Aronowitz told me that the vanilla and chocolate are the most popular flavors. The chocolate was my personal favorite.

Customers have the choice for a mix-in of sprinkles or candy into their design. Kiddie Party Mix is a vanilla cake with rainbow sprinkles layered in and the Chocolate Rainbow Explosion features chocolate cake with rainbow sprinkles.

Reese’s peanut butter cups fill the Vanilla Reese’s and the Double Chocolate Peanut Butter includes chocolate with peanut butter and mini chocolate chips. My next order will definitely test out one of the Reese’s inspired creations.

I ask Aronowitz if Sweet Whimsy offers any other special flavors. “I also offer seasonal flavors, like Green Velvet for St. Patrick’s Day. During September, October, and November, I offer Pumpkin Spice. It’s made with real pumpkin and spices like cinnamon and nutmeg, and it’s so good! Cozy Gingerbread was introduced this winter, after a test-taste vote during one of my pop-ups in November. I can also do custom flavors, like the Blonde Velvet I made for a friend’s wedding. It’s a red velvet recipe but made without the dye; I like it better that way!”

Sweet Whimsy Shop is constantly designing and creating, like any true committed artist. The success of the cottage shop has pushed Aronowitz to expand to other mediums.

“Cake pops are still the majority of what I make, but I am slowly expanding to include other small, very cute treats. The focus will always be on edible art that is whimsical, created with precision, and great-tasting. I have figured out how to do that very well with cake pops, but the vision extends further,” she says.
To be expected, just as much detail and finesse into all of her new treats and flavors.

If you take a peek at her instagram, @sweetwhimseyshop, you will find chocolate covered Oreos (with decorations of course), rice crispy pops, and many other brilliantly designed and decorated confections.

Original article is here.

Savannah’s First Farm to Truck Food Truck: Strangebird

Savannah’s First Farm to Truck Food Truck: Strangebird

AIRSTREAMS are super cool, but an Airstream that sells seasonally inspired food all around Savannah gives this one quite a leg up on the rest that I’ve seen.

The 26-foot 1967 Airstream Ambassador I refer to is the newest food truck to take our town by storm. Strangebird, the sister food truck to Bluffton, S.C., restaurant FARM Bluffton, has quickly become a grub mobile that I seek out anytime it comes over the bridge.

I think it’s fair to call Strangebird Savannah’s first farm-to-truck establishment.

Strangebird Chef and partner Brandon Carter told me the story of how the truck came about.

“We’re an extension of FARM Bluffton. We purchased the Airstream as a way to test out new concepts, do off-site catering and as a way to do community outreach events. Strange Bird is our new baby and we’re super excited about the possibilities,” Carter says.

How exciting is it for Savannah to get its own taste of one of Bluffton’s most popular food destinations?

The Strangebird truck is the first Airstream I have encountered in our port city, naturally making me curious as to why the team settled on a tin trailer.

“We bought one to fix up and then came across this one, which was already converted. We couldn’t pass up the offer. We wanted to have greater mobility so we could bring our experience to different venues. We like the airstream because of the aesthetic,” explains Chef Carter.

The foodies who seek out our new local restaurant on wheels can expect a constantly rotating menu that uses only the freshest farm ingredients.

According to Chef Carter, “We have an extensive network of farmers and artisan producers that we use at Farm. It made sense to continue supporting the people who support us with Strange Bird.”

A guest being served from the truck
Some of the purveyors include well known and loved local farms like Canewater Farm, Georgia Olive Farms, and Rainwater Mushrooms.

Because the ingredients used are locally sourced, the root of each menu always has a southern side. The use of butter beans in lieu of pinto beans as the base of their refried beans demonstrates just that.

A past menu even had a fried bologna sandwich, which is something I always relate to the truly Southern, and handmade tater tots.

Bringing on extreme nostalgia, the inner child in me almost cried upon discovering I had missed the fried bologna sandwich, a treat that is so often prepared for family by Southern grandmothers.

The ingredients themselves are not the only consideration put into the creation of each menu by Chef Carter.
As he puts it, “We create menus based on what’s growing and where we’re popping up.”

As more vibrant and readily available produce becomes available with the warmer months, it will be thrilling to see the new dishes that are created.

Another important question I wanted answered was how the title Strangebird came about.
The answer is simpler than you think.

“Our chef de cuisine Burns Sullivan has been experimenting with a marinade for our grilled chicken. It combines flavors from Sichuan Guaiwei seasoning [this translates to ‘strange taste’ so you can see the connection] and jerk. It is unbelievably good grilled on charcoal,” says Carter.

Past menus have included a Strange Chicken Taco, a Green Chorizo Taco, and a Cauliflower Macha Taco.

Their chicken taco is plated with cool cabbage, tender beans, punchy onions, and a creamy white barbecue sauce.

The spicy chorizo taco is cooled by the addition of pineapple and cotija, and finished with onion and avocado. And as for the cauliflower taco, peanuts are added for crunch along with cabbage, onion, and avocado.

One of the trucks latest pop ups was at Service Brewery for the brewery’s release party of their Old Guard beer. I was not lucky enough to taste their signature Strangbird chicken when I caught the truck at one of its latest stops, but everything I was able to try was stellar.

As I sat sipping my beer, I kept hearing other patrons rave about the Crispy Beet Taco that was available on their menu that night. Although I am a self-admitted beet basher, I figured it was worth a try.

A close up of the beet taco
I quickly jumped up and order some tacos. Because the price was so reasonable, two tacos for twelve bucks, I figured even if I did not love the beet version I would not be out much.

Well, it was a penny well spent. The vibrant purple beets that sat on top of the fresh corn tortilla were crunchy and roasted to the point of sweetness.

Sprinkled over the top were deep fried corn kernels, fennel, cilantro, and a smear of avocado. This was as balanced as a taco could ever be, crunchy, creamy, salty, and sweet.

My second taco choice was the Carnitas Taco, because I wanted to opt for a bit more tradition. Cotija and a sofrito adorned this little round treat. The non-traditional portion, the use of sliced rounds of carrots and a sauce that is dubbed “your mom sauce.”

For my side I was immediately drawn to Grilled Street Carrots, Strangebird’s take on street corn which is also known as Elote. Colorful rustic carrots are chargrilled until fork tender then served smothered in a white barbecue sauce and cotija cheese.

The overall effect is a treat that reminds you of an earthier version of the classically decadent dish.

I expect that a brand new menu will roll out at their next stop, which shouldn’t be too far into the future.

Original article can be found here

Balsamic Onion Jam

Balsamic Onion Jam

For us in the low country, summer’s end is marked by the beginning of hurricane season. It is a period of months that I absolutely dread, especially considering I did not grow up here. Where I am from, our only worry was the occasional lighting storm or tornado.

With summer marking its end, last week I dug up my summer garden to replant my winter one. Now I am not so certain my tiny little plants are going to make it through the impending storms of hurricane Florence that everyone on the east coast is tracking so closely. Even if Savannah does not get hit directly this week, I can assure you that a gust of torrential rain and wind will likely wipe out my tiny plants.

Part of summer ending and fall/winter replanting means using up the last bit of fruit from the garden. For most southerners this results in canning and saving for the winter. When canning comes around, I tend to lean towards jams and pickles.

Making a jam doesn’t only have to be reserved for fruit or sweet items. I often make onion, bacon, or tomato jam to keep and pair with a hefty cheese plate or put out for a gathering.

The basics of jam are easy, unlike jelly which often requires the addition of pectin or gelatin. To make a jam I employ a few standard techniques, cooking down the star ingredient with a liquid and sugar until it becomes sticky and reduced.

For this jam recipe I use two types of onion, Vidalia and red, to achieve a well rounded flavor. The addition of balsamic vinegar cuts through the sweetness and adds a deep savory flavor.

You can save the recipe by canning the finished jam or store it in the fridge for up to a week.

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Balsamic Onion Jam

Balsamic Onion Jam

Ingredients

  • 2 Vidalia Onions, peeled and sliced
  • 2 Red Onions, peeled and sliced
  • 1 Cup of Sugar
  • 1 Cup of Balsamic Vinegar
  • 1/2 Teaspoon of Thyme
  • 1/2 Teaspoon of Salt

Instructions

  1. In a medium saucepan with olive oil, sauté your onion over medium heat until translucent and lightly caramelized.
  2. Transfer onions to a medium saucepan, and add in your remaining ingredients. Stir until combined.
  3. Cook the mixture over medium heat until simmering.
  4. Reduce the heat to medium-low, then cook for an additional forty-five minutes to an hour, or until reduced in half.
  5. Store in fridge in an airtight container for up to a week, or can in jars which can be kept for up to six months in the pantry.
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https://epicuropedia.com/2018/09/11/balsamic-onion-jam/

 

 

Blueberry Pie & Lemon Cookies

Blueberry Pie & Lemon Cookies

The end of summer inches closer day by day. Although I am ready for cooler days, I will not miss the beautiful bounty that summer brings. So as of late, when I bake, I find myself leaning towards the best fruits of summer. You cannot argue with the proposition that lemon and blueberry are some of the best summer fruits.

Although I am not the biggest fan of fresh blueberries—it’s a texture thing–I love the way they taste baked into something. Lemon is the perfect counterpart to balance the sweet fruit. The southerner in me always leans towards making a pie or cake, but when I make something so large, my husband has trouble eating all of it. A simple solution is to make something smaller: cookies. To meet in the middle, I created cookies that taste like pie using all of the best ingredients of summer.

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A few tips for making better cookies:

  • Be careful not to overwork your dough, if you do your cookies will become tough.
  • To prevent overworking the dough, mix together your ingredients until they are just together.
  • Never kneed your dough.
  • To prevent cookie spread, chill your dough before baking. This allows the butter to harden back up.
  • Parchment paper is the perfect way to prevent your cookies from sticking to the pan.

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Blueberry Pie Cookies

Category: cookies

Cuisine: American

Blueberry Pie Cookies

Ingredients

  • Cookie Ingredients:
  • 1 Stick of Butter, softened
  • 1 Cup of Brown Sugar
  • 1 Egg
  • 1 1/2 Cups of Quick Cooking Oats
  • 2 1/4 Cups of All Purpose Flour
  • 1/4 Teaspoon of Baking Powder
  • 1 Cup of Fresh Blueberries
  • 1/2 Teaspoon of Salt
  • Lemon Glaze Ingredients:
  • 1-2 Tablespoons of Fresh Lemon Juice
  • 1 Cup of Powdered Sugar

Instructions

  1. Cream together your butter and sugar with a mixer, either a stand mixer or with hand mixer.
  2. In a separate bowl mix together your salt, flour, baking powder, and oats.
  3. Mix in one-half of your dry mixture into the creamed butter. Once fully incorporated, mix in your egg followed by the remaining amount of dry mixture. Mix on medium speed until fully combined, being sure not to over mix.
  4. Place the cookie dough in the fridge for 30 minutes to allow the butter to chill. This will help prevent too much spreading.
  5. While to cookie dough chills, preheat your oven to 350 degrees Fahrenheit. Prepare two cookie sheets by lining them with slip mats or parchment paper.
  6. To form your cookies, roll the desired amount of dough into a ball then flatten the ball into a disc. Place the round on your cookie sheet then place 5-6 blueberries in the center of the dough.
  7. One all of your cookies are assembled bake the cookies for approximately 10 minutes, or until golden brown on the edges.
  8. Allow the cookies to cool completely before apply the glaze.
  9. Create your lemon glaze by combining powdered sugar and 1 tablespoon of lemon juice in a small bowl. Mix until fully combined. The glaze should be thick but pourable, so add more lemon juice as necessary to get the desired thickness.
  10. Glaze cookies once they are cooled, and allow the glaze to set for 10 minutes before serving.
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https://epicuropedia.com/2018/08/28/blueberry-pie-lemon-cookies/

Pluot & Almond Galette

Pluot & Almond Galette

Summer is all about seasonal cooking with the freshest ingredients (and laying by the pool too), so when I make a trip to the store I grab the produce that looks best and is in season, it automatically drives what I will make next. The same applies if I spot something fun and unique that I have never tasted before–my mom taught me to try everything at least once. Not too long ago I spotted pluots, a plum and apricot hybrid. A fruit that has the best of both and that is easy to bake with.

Being lazy after a long summer day laying by the pool, I do not always have the most energy to really make my baked goods pretty. Sometimes you just want the end result without all of the work. A galette is perfect for that baker.

A galette is essentially a free form pie, great for those of us that struggle with making our baked goods pretty. A bit more rustic, you simply roll out your pie crust, pour your filling in the middle, and fold the edges up and over. The center stays open allowing the sugar in the filling to cook down and get extra gooey.

For this recipe I use brown sugar instead of regular sugar; it adds a deeper flavor to the baked good

There are a few tricks to remember when making a pie crust because we all know they can be very tricky:

  • Make sure your butter is very cold, the same applies if you are using lard or shortening.
  • Use a pastry cutter, and if you do not have one use a large fork.
  • Do not overwork or your pastry will become tough.
  • Adding a bit of vinegar allows the glutens to relax, so your dough is not tough.
  • Always let your dough rest in the fridge at least 30 minutes before using.

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Pluot & Almond Galette

Pluot & Almond Galette

Ingredients

  • Crust Ingredients:
  • 1 1/2 cups unbleached all-purpose flour
  • 1 1/2 sticks cold unsalted butter
  • 1/4 teaspoon salt
  • 1/4 teaspoon of sugar
  • 5 tablespoons ice water. Add more if needed
  • Galette Ingredients:
  • 1 Tablespoon of Brown Sugar
  • 3 Tablespoons of All Propose Flour
  • 2 Tablespoons of Butter, cut into small pieces
  • 1/2 Teaspoon of Salt
  • 6 Pluots, sliced
  • 1 Tablespoon of Vanilla Extract
  • 1 egg yolk
  • 1 Tablespoon of Milk
  • 1 Cup of Sliced Almonds, coarsely chopped

Instructions

  1. In a mixing bowl, combine flour, sugar, salt and mix until combined.
  2. Cut in your butter with a pastry cutter until butter is mixed in in large chunks. In the alternate use a food processor and pulse together until butter is combined in large chunks (about 5-10 seconds).
  3. Pour in your 5 tablespoons of ice water.
  4. Lightly fold together ingredients with your hand until the dough just comes together.
  5. Wrap tightly in plastic wrap, and let rest in the fridge for at least 30 minutes before using.
  6. While the dough rests prepare the rest of your ingredients.
  7. Slice your pluots into thin wedges, and place in a mixing bowl.
  8. Add your sugar, flour, vanilla, and salt to the pluots. Stir together until fully combined then set aside to allow the natural juices to come out.
  9. Preheat the oven to 350 degrees Fahrenheit.
  10. When the crust is ready, remove from the fridge a roll out into a 13 inch circle. Gently place the pastry onto a sheet pan with a slipmat.
  11. Leaving about a 2-inch border at the edge of the dough, sprinkle your chopped almonds onto the bottom of the crust.
  12. Next, layer your pluots on top of the almonds, then gently spoon the juice remaining in the bowl over the fruit.
  13. Evenly arrange your small pieces of butter over the top of the fruit.
  14. Gently fold the 2 inch border of crust over the filling, you may have to create pleats to allow the crust to lay flat. The center of the galette will expose the fruit filling.
  15. Create an egg wash by whisking your milk and egg yolk together.
  16. Brush the wash onto the crust, then sprinkle with white sugar.
  17. Bake for 45 minutes to 1 hour, until the crust is golden brown.
  18. Let cool completely before serving, or the juices will not set and run out.
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https://epicuropedia.com/2018/08/21/pluot-almond-galette/

 

Beachview Java & Juice

Beachview Java & Juice

Part of Tybee Island’s allure, to both locals and visitors, is its qualities that have withstood the test of time against its potential to become saturated with high-rise condos and chain businesses.

With that being said, it is a rare occasion that a new place pops up on Tybee, and in many cases it is a familiar Tybee business that expands its resume.

As of this summer, Beachview Bed and Breakfast now falls into that category, opening their very own coffee, juice, and breakfast shop.

Beachview Bed and Breakfast is located on the south end of the Island, and has been a Tybee staple for some time. Owners Frank and Karen Kelly expanded the bed and breakfast in 2015 by opening a wedding venue next door.

After operating the venue for sometime, Frank and Kelly decided to switch gears and focus their energy on coffee and juice—an easy model considering the team’s love of coffee and Karen’s love of juice, Karen tells me.

The storefront itself epitomizes Tybee Island—rustic wood walls, a white washed wood ceiling, seashell chandeliers, and wall to wall windows for that beachside airy feeling. Walking in, you immediately take in everything our tourists love about our quaint and rarely-changing Tybee Island.

When it comes to the menu, “the entire team spent time researching coffee shops, small cafes, and juice bars, and they just started throwing different items together to come up with their always changing menu,” explains Karen.

Let’s start with coffee, which is in my opinion the most important part of any morning. After trying several coffee roasters, Beachview settled on Rev Coffee from Smyrna, Georgia.

Karen tells me: “We really loved Nick, the owner of Rev Coffee, and his personality and coffee.”

The flavor of the coffee is smooth and subtle, a great canvas for any sugary or creamy accompaniment that may get stirred in.

The “Beachview Turtle is our signature coffee drink and it’s served either hot or cold,” Karen explains.

I went for the cold version because the morning I visited was a typical toasty Tybee day. Two shots of fresh brewed espresso are layered in a tall glass with milk, hazelnut syrup, caramel, chocolate, and whipped cream.

Turtle could not have been a more fitting name. The drink is sweet, almost tricking the palate into thinking you are drinking a milkshake, but not before your tongue is tickled by the slightly bitter tinge of roasted espresso.

The restaurant offers several other specialty coffee drinks, including a caramel macchiato, a white mocha, and something dubbed The Don, which is served with steamed milk and a dark chocolate syrup.

For those a little more traditional in their coffee selection, drip coffee or a French press is available. The espresso options are just as plentiful, ranging from an americano to a Cuban, which may be my favorite way to drink espresso.

A Cuban is a double shot of espresso served with raw sugar at the bottom. You stir in the hot shot, which creates a warm pungently sweet shot of rich, dark coffee.

Equally as delicious is the store’s robust selection of fresh fruit smoothies. Every single ingredient is fresh, which makes the price of only $6 unbelievable.

The Berry Chill smoothie was my first choice because the list of ingredients featured every ingredient that is right about summer. Fresh bright blueberries are layered with syrupy sweet pineapple, tangy thick yogurt, and refreshing coconut water.

The emulsion is almost too beautiful to drink, and goes down quickly due to the balanced yet quenching and light flavor.

The Blueberry Kiwi smoothie also features blueberries, but has the addition of kiwi, almond milk, and honey—extremely unique pairings that give the smoothie a heartier and creamier texture and taste.

On the healthier side, although I am not sure you can get much more beneficial than what is already offered, is the Mango Kale Smoothie.  The lightest of them all, the Skinny, is blended with cucumber, spinach, mint, and orange juice — a smoothie that would be easy to drink beachside bearing the summer warmth.

Although named Java and Juice, Beachview offers more than just good coffee and refreshing smoothies. Karen tells me “all baked goods are made in house” and “she does the majority of baking.”

You read that right: The menu includes fresh moist baked breakfast treats ranging from muffins to French toast.

Karen also mentions The Nest, which is a dish that was created “one day when we [Beachview] had some extra ingredients.”

It is easily the most unique item offered at the quaint restaurant. Served in its own individual dish, shredded hash browns, eggs, and ham are baked together, which are essentially all of my favorite breakfast ingredients. You will find little salty bites of ham floating amongst tender and fluffy eggs, and the bottom adds a bit of texture with crispy hashbrowns.

“Our Swiss Eggs have been a been a Beachview Bed and Breakfast favorite and has quickly become a Java Juice favorite as well,” Karen boasts.

Like the Nest, this breakfast dish is prepared and served in its own individualized dish and is created with a combination of breakfast meat, cheese, and eggs.

On the more classic side of bed and breakfast food offerings is the Oscar Quiche, but the preparation is in no way classic. The order comes as a single slice of cloud-like egg quiche; floating amongst the robust wedge is a bounty of wilted vegetables of spinach, carrots, peppers, onions, and more.

As to be expected, the bottom is a tender flaky pastry crust that is buttery without being soggy. The bold quantity of ingredients is what makes this version far from classic.

Original article can be found Here.