There really is a place that serves a
One Pound Brioche Doughnut
Need I say more?
Would you eat one?
Use the best quality ingredients you can for amazing cookies.
Add the butter and sugars, stir to combine. Add eggs and vanilla, mix until smooth.
In a separate bowl combine:
Add to sugar and butter mixture; stir to combine. Do not over mix.
Use a small scoop to make even size cookies. Space 2 inches apart. Sprinkle the tops of each cookie with Maldon Flaked Salt, if desired.
Bake 350°F for 15 minutes or until the edges are golden brown. Let cookies sit on the pan for a few minutes to “set up” before moving the cookies to cooling rack.
Make sure you hide some for yourself because they go fast!
Hoppin’ John is a dish that combines rice and black-eyed peas. Typically it is flavored with a ham hock or bacon. But if you don’t eat pork, you can make a vegetarian version that is just as flavorful. This year we used spicy turkey sausage and it was great!
Stories go according to how many black-eyed peas you get on your fork, is how much luck you will have in the new year.Three peas should be left on your plate to represent health, wealth, and love or faith, hope, and charity or even luck, romance and money.
The meal is accompanied with food items that represent wealth: greens like collards, turnip greens, swiss chard, cabbage or kale represent “folding money” so be sure to serve plenty of greens on new years.
Carrots are cut into rounds to represent gold coins, corn bread is often served because it is the color of gold as well.
Tradition states to eat like a pauper on New Years day and eat like a king the rest of the year.
In some parts of the south, left-over “Hoppin’ John” is called “Skippin’ Jenny” after New Years day. After that, we just call it beans and rice, served up with a “mess of collards” and cornbread.
Don’t forget the pot liquor.
Slice the sausage into 1″ slices. Saute in olive oil for 3 minutes.
Add onion. Sweat the onions (cook without browning) until they become translucent.
Add the garlic, rice and thyme. Stir to coat the rice.
Add the chicken stock, black-eyed peas, oregano, salt, and pepper.
Bring to a boil, cover, lower heat and simmer 20 minutes or until the liquid has been absorbed and the rice is tender.
Here is a 20 minute video of how to make a crown roast for the upcoming holiday meal. Enjoy!
#crownroast #crownroastofpork #crownroastoflamb #holidaymeal #delicious
These spiced pecans are from China Grove, NC. A friend of our has a grove of pecans that produced a bumper crop this year. The three boys use the pecans to raise money for music instruments. So it is a great cause to support.
I look forward to the Helms Farm Pecans every year.
There are so many spiced and candied nut recipes out there, you can modify any one of them to fit your tastes. Personally, I love the sweet, salty, slightly hot flavor of these nuts. The warm spices enhance the amazing flavor of the roasted nut, the chili powder gives a slight amount of entertaining heat and the sugars make them indulgent.
Imagine these with fresh pears and bleu cheese! Now, that is an amazing platter to put out with pre-dinner wine and champagne.
Pre-heat the oven to 300°F.
Line a baking sheet with parchment or use a silpat.
Beat the egg white to soft peaks. If it is properly beaten, there will be no liquid in the bottom of the bowl.
Tip: Wipe the bowl and beaters with vinegar to remove any possible oils that may be on the surface. This will ensure a successfully beaten egg white.
While the egg white is beating, mix the sugar and spices in a small bowl.
When the egg is properly beaten, add the seasonings.
Fold in the pecans and toss to evenly coat all of the nuts. Separate any nuts that stick together.
Spread onto a lined baking sheet and roast in the oven for 30 minutes. Stir them occasionally for even roasting.
Cool, separating any nuts that stick together again after roasting.
Package and present as a wonderful gift for anyone!
Please be aware that if you put these out for a party, they will disappear fast! I suggest you save them for a small group.
A nip in the morning, time to grab a light jacket.
Here is a quick listing of what’s in season now.
Click on the links for recipes and other great information while you read the list!
Beets – get some baby ones and roast them. So delicious! Pickle some for later. Ummm
Bok Choy – debuts mid month! Make a refreshing salad of crisp stir-fry
Cabbage – plenty on hand until mid December. Try your hand at making Sauerkraut or Kimchee
Cherry Tomatoes – these juicy gems will be gone by November. I’ve witnessed my plants slowing way down in production. Enjoy them now!
Collards – A year round favorite green. Make some cornbread, cook up some pinto beans, add simmered collards and YUM! You’ve got quite a meal.
Cucumbers – are saying good bye. As in days of yore, if you haven’t put up your pickles yet, you’re almost out of time!
Greens – Like cooler weather so there should be a good selection through mid December. Time to fortify.
Herbs – There are many you will find in the markets. They are quite easy to grow so you should consider a small container of herbs for your kitchen.
Indian Corn – for decoration
Lettuce – makes another quick season before it gets too cold.
Muscadine Grapes – nearly gone. Freeze some for holiday punch bowls and drinks. Crush, simmer and extract the juice. Make sorbet to die for. Definitely worth doing
Mushrooms – you should be seeing a nice supply through the end of November
Napa Cabbage – shows us a quick cool season until mid December when the deep cold sets in with shorter sunlight hours
Peanuts – Seems these are always available
Pears – Nice juicy pears are around until the end of October. Poach a few, can a few more for winter treats.
Persimmons – The perennial Fall Favorite to those who like them. Honestly, I don’t get it.
Radishes – There should be a bunch of radishes this month. I love the French Breakfast Radish. Yeah.
Raspberries – Fresh and short lasting. Enjoy them, freeze them but that’s just not the same as fresh. Gotta love those little seeds!
Romaine – Another lettuce for the Fall season. Practice your Caesar Salad skills.
Snow Peas – Toss some into your Stir-fry, I like to snack on them like chips. So crisp and delicious!
Spinach – Add just a pinch of fresh grated nutmeg to your spinach for an awesome flavor compliment. Just a small pinch is all you need.
Sweet Potatoes – Available all year.
Turnips – add some to soup, mash some with your mashed potatoes. Toss some into your greens as they cook. My favorite, Pickled Turnips!
#localfood #eatfresh #healthyeating #freshfood #seasonalfood #localfarmers #farmersmarkets #freshfruit #freshvegetables #whatsinseasonnow
These vegetables were grown from the seed, mulched and grown totally organically by Robert’s sister, Shelton, who lives in Boone, NC, up in the mountains.
This explains why she still had broccoli! I was overjoyed at the bounty:
Russet potatoes, garlic onions, red onions, broccoli, green and purple peppers, tomatoes and what looks like a purple tomato, green beans, red cabbage and green cabbage; it is an amazing gift.
We had just bought corn, kale, collards, arugula and spinach at the farmers market so we will be eating quite good this week.
These were just in time for a cold day in July, needless to say, I made some amazing vegetable soup.
TIP: Cut all the vegetables about the same size. Use different shapes for visual interest. Remember everything needs to fit on the spoon, not hang over.
Chop it all up, sweat (cook without browning) the onions, carrots and cabbage, once these vegetables are tender, add the rest of the ingredients.
Bring to a boil and then turn down the heat and simmer until the vegetables are done. Adjust the seasonings and serve.