Monthly Archives: April 2012

Dressed To Impress: Spinach-Stuffed Zucchini Cups

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Got zucchini? Well, here in the Lowcountry it isn’t quite peak time yet for this muti-purpose vegetable but with the balmy weather I am anticipating a bumper crop for local farmers and home gardeners alike. Come June (maybe late May this year?) there should be a regular zucchini-palooza in my county and I will be looking for new, delish ways to prepare this veggie by July 4th. You can only make (and consume) so much zucchini bread, sauteed squash and cheesy squash casserole in a summer.

Southerners are genuinely generous and Southern gardeners especially are apt to leave a grocery bag of just-plucked goodies on their neighbor’s front porch or co-worker’s desk – a happy surprise that never wears out it’s welcome at my house. But what to do with all that zucchini? Well, here’a a easy-to-prepare recipe that’s dressed to impress – and tastes darn good too.

Tip: Straight zucchini that are all about the same size work best in this dish, both in presentation and to allow even cooking.

Making "cups" with zucchini is easy. A small spoon will work to scoop out the core as will a melon-ball tool. Try not to break through the bottom of the "cup".

Fairly simple and short list of ingredients for this filling.

Adding the ricotta to the eggs. A whisk work great.

Mix in the spinach, the grated Parmesan and the seasonings.

Butter crumbs: Melt some butter in a bowl, add fresh bread crumbs and voilà "butter crumbs". I use the end slices of bread loaves - we call them the heel - for crumbs.

Butter crumbs: I usually have a bag of these in my refrigerator ready to top casseroles, mac-n-cheese or as a crust for oven-fried pork chops.

Sprinkle the butter crumbs over all the zucchini cups or simply dip into the crumbs.

Ready for the oven!

Out of the oven, all cheesy spinachy good with a crunchy top of butter crumb. This recipe makes at least 8 servings of filling, just use more zucchini. Or use your leftover filling to stuff sweet Vidalia onions!

Spinach-Stuffed Zucchini with Butter Crumbs

  • (1) 16 oz. package frozen spinach or fresh (enough for 1-½ cups cooked, chopped spinach that has been squeezed dry)
  • 1 whole egg plus 1 egg yolk
  • 1 cup ricotta cheese (light or whole milk)
  • 2/3 cup finely shredded Parmesan cheese
  • ½ tsp. salt plus extra
  • ¼ tsp. ground nutmeg
  • ½ tsp. freshly ground pepper
  • 5-6 medium zucchinis, washed and dried
  • Butter crumbs (see below)

If using frozen spinach cook according to package instructions, cool and drain. Squeeze out as much water as possible. I use paper towels.

Prepare zucchini by either slicing them the long dimension in half or cutting into 1 ½” pieces to make ‘cups’. Either way, scoop out the core of the zucchini avoiding breaking through to the bottom. Sprinkle lightly with salt and set aside.

In a medium bowl whisk the eggs, add the ricotta and the Parmesan. Mix in the spinach and the salt, pepper, and nutmeg. Fill each zucchini cup or boat with the spinach mixture. Sprinkle with butter crumbs* (or dip the cups into the crumbs as I did, whatever is easiest).

Place in a lightly oiled baking pan, cover with foil and bake in a preheated 350 degree oven for 30 minutes. Remove foil and bake another 5-8 minutes until the tops are browned.

Left over filling can be refrigerated for 3 days. This filling is delicious stuffed in fish fillets like sole, flounder or even salmon or stuffed into other vegetables like Vidalia onions and baked.

*Butter Crumbs: Toast 2  slices of your favorite lunch bread (I use the heel). Grind in a food processor to a fine crumb. Melt 1 Tbl. butter in a bowl in the microwave. Toss the crumbs in the melted butter. That’s it. I store the butter crumbs in a plastic zip baggie in the frig.

The Mayonnaise Wars – Throw it at Me!

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My recipe for shrimp spread or dip, if you will. Not even my husband, a true "non-mayo-er" can resist this appetizer. I wonder if he realizes there is mayo in it. Cats out of the bag now!

In the landscape of southern cooking – and eating – there may be no more divisive ingredient than mayonnaise. Feuding families split over which brand they prefer: Kraft, Hellman’s, Blue Plate or my personal favorite, Duke’s. And believe it or not, there are even those who not only don’t like mayonnaise, they admit that even the thought of it makes their duodenum cramp a bit.

True Southerners would consider those folks the politically incorrect “c” word – crazy. (And being ever so polite would never actually say this to their face.) This is likened to not enjoying a warm bowl of creamy grits, homemade hushpuppies, or worse yet, turning your nose (and your tongue) up at pit-roasted, hardwood smoked pork barbeque. Sacrilege.

Considering myself to be a non-judgmental type person I will admit that I too, find it hard to believe that someone would not like all the delicious eats that include mayonnaise in their ingredient list. First off there’s potato salad, then there’s the BLT sandwich, deviled eggs, pimento cheese, and yes, even ranch dressing.

When presented with a “non-mayo-er” situation an uneasy feeling of disbelief sweeps over me. Something is wrong here and I must ascertain the answer ! Like a therapist searching for the clues of life-long anguish, I pester the non-mayo-er, pleading with them, “but why don’t you like it?” There must be something sinister lurking in your past, way back there, behind the pickled jalapeños and the expired yogurt, that slammed the door on all delights deemed, nay doomed, mayonnaise-y in your refrigerator of life.

When I say that my own husband is one of these non-mayo-ers, you may be surprised. Believe me, he will be surprised to read that I’ve spilt the beans regarding his little aversion in the blogosphere. But I am not here to judge or defend. Actually I am here to state that I love mayonnaise and all that it contributes to my spring and summer table.

Apologies to Paula Deen, but I won’t be “slathering my corn with mayonnaise” or recreating my own Mother’s beloved congealed salad recipes (most of which contain mayo) verbatim on South by Southeast. However, I will show how simple it is to make homemade mayonnaise, a superior condiment to any jarred brand, in my opinion. And offer recipes (with step-by-step how to) for some delish sides like old-fashioned potato salad and new favorites like Madras chicken salad sliders.

Duke's Mayonnaise. Created by Mrs. Eugenia Duke in Greenville, SC in 1917 (Yes, 1917!). Since 1929 it has been produced by the C.F. Sauer Company, still in Greenville using the same time-tested recipe. And happily the market for Duke's is expanding. You can even get it in Pennsylvania and west into Missouri now. Go Duke's!

That being said I do buy and use Duke’s Mayonnaise. This is my “family mayo” and no other brand graced the threshold of my parent’s kitchen, ever. Even though my mother is very frugal, no off brand mayo for her either, only Dukes would do. And heaven forbid, she would never allow the “whip” (you know what this is!) into a grocery cart much less onto a tomato sandwich!

What makes this specific brand so good? To me, it’s because I’ve grown accustomed to Duke’s – the clean flavor with just a subtle tang of acidy vinegar kick, I suppose. And honestly, I know what to expect and I appreciate that. Consistency is an undervalued commodity.

So, do you have a favorite mayonnaise? Or other condiment that you cannot live without? What makes it special? Throw it at me (but be nice, please). I would love to hear all about it!

Blue Plate. This is a southern mayo straight out of New Orleans via Gretna, LA. It's a cajun staple.

Kraft. There's a style and a size for everyone, pretty much.

Hellman's. There was no 'light' version at my local grocer, however, there was olive oil, for the cholesterol conscious.

Tart-n-Tangy Rustic Rhubarb Almond Galette

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All winter I found myself with a hankering for rhubarb. If you’ve never tried rhubarb, oh what you are missing, especially if you like tart and tangy, as I do. It is an unusual plant, considered by most a vegetable but most often prepared as a dessert in pies and tarts and often paired with strawberries.

As a child I was warned, “The leaves of the rhubarb are poisonous!” by my mother, as she ardently cut away that toxic foliage of doom. Of course, this danger factor made rhubarb even more enticing; an exotic, poisonous vegetable elevated to dessert status was pretty darn special in my childhood Carolina kitchen.

Back in the day (like 25 years ago) rhubarb was also a farmers market harbinger of spring, like asparagus and fresh leaf lettuce. Now, with growing seasons blurred, it can be purchased in towns across the US from late winter into summer.

I am a hopeless foodie romantic, though and still prefer my rhubarb spring-grown. Or perhaps that is when my taste buds have been conditioned to expect it. Since I have never been known to argue with my taste buds, why start now?

This galette (fancy French term, folks, for free form tart) has sweet pâte brisée – more sugar here than an everyday pâte brisée recipe, mind you. I like the play of the sweet pastry, the nutty and rich almond filling and the tart rhubarb. Yes, the fillings do contain some sugar but let me repeat, rhubarb is t-a-r-t, so the sweetness is subtle. No missing the flavor tang here.

I served this galette with ice cream – a sweet tea flavored ice cream from Front Porch, a brand out of Mooresville, NC that I recently discovered. It made a nice flavor combo I must admit! Feel free to serve yours as you wish; with whipped cream or vanilla ice cream or even crème fraîche for all those genuine tart-n-tangy lovers out there.

For the pâte brisée: cut the butter into the flour mixture until it is evenly distributed and a crumbly texture.

Pâte brisée: Ready to 'rest' in the refrigerator.

The filling ingredients.

The almond filling: It is important to grind the almonds as fine as possible. I used regular sliced almonds - not blanched whole ones. I think it added to the rustic flavor and texture.

The almond filling with the addition of the confectioner's (10x) sugar.

The almond filling after adding the egg white.

Fresh rhubarb, washed and sliced!

Tossing the rhubarb with the flour/cornstarch/sugar/spice mixture and after the squeeze of lemon.

Begin the assemble by rolling out the chilled pastry dough. Don't go too thin!

Transfer the pastry to the prepared baking sheet and then spread the almond filling. Leave plenty of room between the filling and the edge of the pastry.

Mound the rhubarb filling on top of the almond filling. Be sure to pour any left-over rhubarb juices over the top!

Bring the edges of the pastry up toward the center of the filling, all the way around. It looks so good and it's not even baked yet!

Out of the oven. An egg yolk wash gave the pastry a nice golden crust. You can see that the sugary juices spilled out onto the Silpat, but it just fell away when I moved the galette to the glass serving platter. Hurray!

A fat slice of galette with "Sweetie Tea" ice cream. I also enjoyed this, sans ice cream, with a hot cup of coffee for breakfast!

Rustic Rhubarb Almond Galette

  • 1 lb. rhubarb, washed and sliced into 1 inch pieces
  • Juice of ½ lemon
  • ½ cup sugar
  • 1 tbl. flour
  • 1 tbl. cornstarch
  • ¼ tsp. salt
  • ¼ tsp. nutmeg
  • ¼ tsp. ground dry coriander (NOT fresh cilantro)
  • 1 Tbl. butter cut into small bits
  • 1 egg yolk whisked with a little water
  • 1 recipe almond filling (see below)
  • 1 recipe pâte brisée (see below)

Place the raw rhubarb in a medium bowl, squeeze the juice of half a lemon over the rhubarb and stir. In a small bowl mix the cornstarch flour, sugar, and spices. Toss this mixture with the rhubarb and allow to sit while preparing the other elements of this recipe.

Pâte Brisée

  • 1 ½ cp + extra all purpose flour
  • ¼ cup sugar
  • ½ tsp. salt
  • 4 oz. good quality, chilled unsalted butter cut into pieces
  • 4 tbl. cold water

In a large bowl mix the dry ingredients. Cut in the butter with a pastry blender or fork until the mixture resembles cornmeal. Stir in about half the water and add a little at a time until the dough starts to come together. It should not be sticky or too crumbly dry. Try not to handle the dough too much. Wrap in plastic wrap and place in the refrigerator.

Almond Filling

  • 1 cup sliced almonds
  • 1 cup confectioner’s sugar
  • 1 egg white (reserve the yolk for the pastry wash)

Using a food processor with a sharp steel blade grind the almonds to as fine a consistency as possible. Add the sugar and grind some more. Add the egg white and the mixture will become a paste, which is the filling. Set aside.

To Assemble:

Preheat oven to 400 degrees. Place parchment paper or a silicone baking mat (like Siplat) over a large cookie sheet. Roll out the chilled pâte brisée dough (using a light touch and as little extra flour as possible) to a diameter of about 12 -14 inches. Do not roll out the dough too thin.

Transfer the dough to the cookie sheet. Spread with the almond filling to about 8 inches diameter. Do not spread to the edges of the dough. Stir the rhubarb filling again and carefully mound it onto the almond filling. Scrape out any juices that are left in the rhubarb bowl and pour over the rhubarb. Carefully gather the edges of the pastry and bring them up toward the rhubarb going all the way around the tart. Dot the top of the rhubarb filling with butter.

Bake the galette in a preheated 400 degree oven for about 10 minutes. Then remove the galette and brush the pastry only with the egg yolk wash. Return the galette to the oven and reduce the heat to 350 degrees, baking for another 30 minutes or until the rhubarb is soft and the pastry golden brown.

Note: Juices will run out of the galette and may burn in the oven. I use a cookie or baking sheet with sides to catch anything before it hits the bottom of my oven. I also recommend a Silpat mat as any baked or burned juices will be easy to remove from the finished galette (and cleanup is a breeze!)

Popp’in Good Chicken Pot Pie with Paprika Cheddar Biscuits

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Happy Friday ya’ll. Today’s recipe is a savory chicken pot pie. Chicken pies are universally loved everywhere and the South is no exception. My mother made them with lots of veggies from our home garden and we were never quite sure what would be inside, until we broke open that scratch-made crust and took a bite. She usually made hers with chicken, peas, celery and wait for it … corn cut fresh off the cob. But sometimes there would also be a taste of okra or squash or even bell pepper.

My favorite part was – and still is – that last bite: the filling-soaked crust, melting with chicken-n-vegetable goodness in my mouth. Mmm, so good.

This more contemporary recipe is still “mmm” good and while there are several steps involved, store-bought rotisserie chicken works perfectly in the filling – no need to roast your own unless that’s your preference. This recipe can also be made in stages. The paprika infused biscuit dough should be made first anyway and can be prepared a day ahead.  So can the pot pie filling. Wrap the dough in several pieces of plastic wrap, store the filling in an air tight container and place both in the refrigerator. Assemble and bake the next day.

Ingredients for the biscuit dough - pretty straight forward.

Sift all the dry ingredients together right into the mixing bowl.

Cut the butter and shortening into the dry ingredients - use a special pastry tool like I have here or a regular fork works great too!

Here is the crumbly texture you want - looks like cornmeal or tiny bread crumbs.

Add the cold buttermilk once you have stirred in the cheese. Tip: Pour in a little, mix it around and keep adding a little at a time and stir a bit more until the mixture just "comes together".

Here's the dough. Wrap it in some plastic and place in the refrigerator to rest. Resting is good!

The ingredients for the pot pie filling.

Saute the onions and celery in the butter until just softened and then stir in the flour. Have the leftover stock/broth ready to add...

And then add in the cream (after the stock). This "sauce" will hold the pot pie together and adds a lot of flavor!

Pour the cooled sauce into the chicken/carrot/potato mixture.

Add in the last seasonings and the peas and parsley. Be sure to taste it now. If it need a little more pepper or salt add at your own discretion.

Fill the baking dish, using a dish that will have plenty of room at the top for the biscuits and that bubbling pot pie goodness.

Getting back to those biscuits...Roll out the dough to about a 1 inch thickness and cut into biscuits. You can use some extra flour but less is more in this regard as is the handling of the dough. Work quickly and be gentle.

Brush the biscuits with an egg wash and pop the whole pot pie in the preheated oven for about 25-30 minutes. You can also make individual portions in oven-proof ramekins, topping each with it's own biscuit. Adjust the bake time.

Viola! The finished pot pie - so rich and yummy!

Chicken Pot Pie with Paprika Cheddar Biscuits

  • 3 cups diced cooked chicken
  • 1 cup chopped onion, medium chop
  • 1 cup chopped celery, medium chop
  • 1 cup diced carrots
  • 1 cup small green peas (fresh or frozen)
  • 2 cups diced potatoes
  • 1 tsp. ground thyme
  • ½ cup minced flat leaf Italian parsley
  • 1 tsp. black pepper (more or less)
  • 2 tbl. all-purpose flour
  • 4 tbl. butter
  • 3-4 cups good quality chicken stock or broth
  • ½ cup cream
  • 2 bay leaves
  • 1 tsp. salt (more or less)
  • 1 egg whisked with 1 tbl. water to make an egg wash
  • 1 recipe paprika cheddar biscuits

Prepare the dough for the paprika cheddar biscuits and allow the dough to rest in the refrigerator while you make the potpie filling.

In a saucepot boil the stock and the potatoes, carrots and bay leaves. Lower the heat and simmer until just tender about 7-8 minutes. Remove bay leaves and discard. Remove carrots and potatoes with a slotted spoon to a large bowl and allow to cool. Set the leftover broth aside and measure out 2 cups.

In a medium saucepan melt the butter and sauté the onion and celery until just tender, 3 minutes or so. Add the thyme, ½ tsp of salt and ½ tsp of pepper. Over low heat stir the flour into the vegetables and slowly pour in the stock, stirring constantly. Bring up the heat slightly to thicken and then turn down to low. Whisk in the cream, remove from the heat and allow to cool.

Add the chopped chicken to the potatoes and carrots in a large bowl. Stir in the onion/celery cream mixture and then the peas and parsley. Add in ½ tsp. of salt and ½ tsp of pepper. Mix gently. Taste and adjust the salt and pepper to your taste. Pour filling into an oven proof baking pan. Preheat oven to 350.

Place paprika cheddar biscuits on top of the chicken filling and brush each biscuit with the egg wash. Bake in preheated 350 degree oven until biscuits are baked and golden brown and the filling is bubbly – about 25-30 minutes.

Paprika Cheddar Biscuits

  • 1 1/3 cup all-purpose flour
  • ½ tsp. salt
  • ½ tsp. baking soda
  • 1 tsp. baking powder
  • 3/4 tsp. smoked sweet paprika
  • 1 cp. shredded sharp cheddar cheese
  • 1/3 cup (more or less) buttermilk, regular or non-fat
  • 2 tbl. unsalted butter, cut into small bits
  • 2 tbl. shortening, cut into small bits

Sift all dry ingredients (except the cheese!) together into a large bowl. Cut in the butter and shortening until the mixture resembles breadcrumbs. Stir in the cheese and slowly add in the buttermilk to make a soft (but not sticky) dough. Wrap the dough in plastic wrap or wax paper and place in the refrigerator to rest while you prepare the filling (at least 30 minutes).

When ready, roll the dough out on a lightly floured surface to a thickness of about 1 inch. Cut with a biscuit cutter (I use a wine glass). You should get about 8-10, three-inch diameter biscuits.

Field Trip: Birmingham Botanical Gardens

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Irises located in - you guessed it - the Iris garden!

Most Southerners have a thing about gardens. Many, like me, grew up with a backyard vegetable garden where many humid, summer hours were spent pulling weeds, or gathering the day’s burgeoning squash crop, or picking any encroaching critters off my mother’s prized tomato plants. Mostly it was a lot of work, and only as an adult did I think back on what a monumental influence that family garden has had on my way of living and thinking.

The red bridge in the Japanese Garden in Spring. I'm more relaxed just looking at this image. Photo courtesy of Birmingham Botanical Gardens.

Foremost is my innate love of the land that I carry with me always. Then there is the satisfaction found in completing a good day’s work and an appreciation for farmers everywhere (and all the wonderful things they grow). I could go on and on, but I’ll stop by adding just one more thing: that an unassuming family-tended garden showed me that there is beauty all around – at any place, at any given time. Just slow down and pay attention.

There are open spaces for kids (and Dads) to run and play.

That being said, the Birmingham Botanical Gardens, located in the quaint hamlet of Mountain Brook, Al (just south and east of the Birmingham city limits), has to be one of the most spectacular public gardens I’ve visited. Yes, they do have a vegetable garden (complete with whimsical rabbit sculpture) and a collection of over 3,000 types of plants in 25 plus thematic gardens and a lovely glass conservatory.

Guarded by a large rabbit sculpture, the vegetable garden showcases some tasty cabbage (and pretty annuals too!).

At most times of the year the garden has something spectacular blooming or sprouting or happening. My family and me were lucky to live close by in the Homewood neighborhood so we visited here many times. It is a wonderful spot for spreading out a picnic either in the Ireland old-fashioned rose garden or the formal garden and grassy queen’s gates near the conservatory. Around every corner is a happy botanical surprise.

Iris blooming beside the pond in the Japanese Garden.

But I think our favorite area must be the Japanese garden. With it’s red curved-top torii, or “gate to heaven”, tranquil tea garden, wonderful stroll garden set around Long Life Lake complete with red footbridge, colorful koi and bamboo grove, it is surprising to realize that you’re still on US soil let alone in the state of Alabama. My 4 year old (and my husband!) loved ringing the friendship bell within the Hulsey Woods garden that is adjacent to the Japanese garden.

Fantastically beautiful Helleborus (hellebore) plantings dot the gardens.

Calling themselves a living museum, the Birmingham Botanical Gardens house the largest horticulture library in the nation and boast a nice collection of outdoor sculptures sprinkled throughout its 67.5 acres. There is also an onsite garden store and a café, that utilizes onsite-grown herbs and ingredients in it’s offerings as much as possible.

Honestly, I would need to write paragraph infinitum to describe all that is offered here. For the serious gardener, southern or not, it must be on your bucket list. And for the casual visitor to the area it should be a top attraction for you, especially if you have kids (or you’re a kid at heart) who love the outdoors. There’s plenty of room to roam and run and relax here – and maybe learn a little something too.

And by the way, admission is free for all, local and visitor alike.

Granite Garden is a sculpture of red granite by Jesus Moroles (1988) located near the entrance. There are shady benches surrounding it - so sit and contemplate awhile.

Honeybees working for a living near the Southern Living themed garden.

Strawberry Lemon Thyme Jam

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Biscuit with strawberry jam. This is jam, not jelly so it won't be firm but slightly chunky and spreadable.

A love of strawberries is inherent in my family. Even though my Dad had an allergy to them, he loved them. My Mom would say,  “Now Bud, if you eat that strawberry shortcake you know what will happen.” Then my Dad would reply, “Well, maybe this time it will be okay.” Ever the optimist, that was my father. Well that, and he had an insatiable sweet tooth. My Mom would shake her head, smile and then later hold her tongue AND make him a bicarbonate of soda when he complained that his stomach was upset.

Luckily, this allergy passed by the rest of us and every spring I look forward to strawberry picking – and eating. Strawberries can be grown pretty much any place in the US with harvests in my part of “south by southeast” starting in March (actually this year the crop came due early because of the warm winter). I made this easy strawberry jam with the addition of lemon thyme that grows profusely in a container on my front porch. Strawberry and lemon flavors go so well together, don’t you think?

Locally grown strawberries picked by yours truly (and my 4 year old daughter and husband).

I washed the berries a couple of times, removed the stems and washed again. I sliced the larger ones too.

The food processor made quick work of crushing the berries. Use the plastic blade, only crush about a cup or so at a time, and use the pulse so the berries do not become a puree.

See the consistency of the berries - there should be small pieces of fruit.

Here's the lemon thyme. You could probably also use lemon verbena although I have not tried that herb in this recipe.

The lemon thyme, water, sugar and lemons/lemon juice simmer together - smells great!

The berries break down on a slow boil. Add the pectin and the sugar. Stir the pot!

And here is that foam. Skim with a large, flatt-ish spoon. Once you skim most of the foam, skim a little more. Some folks add a tablespoon of butter which magically reduces the foam...

Adding the lemon thyme mixture with a sieve.

The washed, sterilized jars and lids are kept that way in a hot water bath. Word of warning - be careful!

Pouring the jam into the hot jars can be messy. Have paper towels, pot holders and dish towels close by. Wipe the tops of the jars off and quickly get the sterilized lids on the hot jars as quickly as possible. I usually fill 6 or 8 small jars at a time but if you're a newbie try filling 3 or 4 at a time to start.

Sealed and finished jam. Add a cute label and raffia tie and this will make a nice housewarming gift!

Strawberry Lemon Thyme Jam

  • 10 cups of fresh, cleaned and crushed (but not pureed) strawberries
  • 6 cups plus 2 Tbl. Sugar
  • Juice of 1 lemon (save rinds)
  • Fresh lemon thyme – about ½ cup, washed
  • 4 Tbl. dry fruit pectin like Sure-Gel
  • 2/3 cup water

Makes 10-12 half pint jars.

Pour lemon juice, water and 2 tbl. sugar in a small saucepan. Stir and to a simmer. Add in the thyme and continue to simmer about 5 minutes. Remove from heat, cover and set aside.

To crush strawberries: you can either use a potato masher and do this by hand a little at a time or use a food processor with the plastic blade and pulse to gently crush/chop the berries. Do not over do this or you will get puree. You should be able to see small pieces of berry.

To sterilize jars, lids and rings: wash the jars, rings and lids in hot soapy water and rinse well. (If I am using a lot of jars, I use the dishwasher. I time it so the cycle is going through the hot rinse or the hot dry cycle as I am preparing the jam.) Fill a large pot with water and heat. Place the clean hot jars, lids and rings in the hot water and bring to a boil. After 2 minutes of boiling, keep the jars and lids simmering in the hot water bath until just before you are ready to fill the jars. You can remove the rings and cool on a towel.

In a large pot heat all of the crushed fruit over medium heat. Stir in the fruit pectin and bring up to a boil. Stir. Add 6 cups of sugar all at once and keep stirring. Bring back to a boil and then lower the heat to simmer.

You can now start skimming the froth off the top of the mixture using a large spoon. You may remove a lot of froth. Skim until you are satisfied and then skim a little more.

Strain the cooled lemon thyme mixture into the fruit and stir well. Bring back up to a low boil (keep stirring slowly) and then simmer again.

At this point you need to remove the hot jars from their water bath and place on an absorbent, flat towel. I use regular tongs to remove the jars but there are special canning jar lifters you can buy that will be easier, especially if your jars are large. I find regular long tongs are fine for  small ½ pint size jars. Have some extra paper towels, dish towels and pot holders close by.

When you get the batch of jars out of the water, fill them with the jam leaving at least ¼ inch of space at the top. If you have dripped any jam around the jar edges wipe away the excess especially around the top. It will be very hot so use a pot holder to hold the jar with one hand and wipe with the other.

Pull the lids from the hot water bath and allow excess water to drop onto a kitchen towel and then place on the filled jar. Use a ring to screw down the lids. Again use pot holders!

Some people do another step whereas they put the sealed jars back into another hot water bath, bring to a boil, remove and allow to cool. Since I use new lids every time and always check that a seal has been made on each jar I do not do this.

However, you do need to check that a seal has been made for each jar. To do this, lightly push on the top center of each jar after it has been filled for at least 15 minutes. If the lid pops up with your touch, it isn’t sealed and if it doesn’t, it has been sealed.

If it has not sealed, check back after another 20-30 minutes. If after 2 hours a jar and lid have not sealed, you will need to replace the lid and seal and place the entire jar in a hot water bath (boiling water) for 6-8 minutes. In all the years I have made preserves, jams and pickles I have never had to do this. Use quality jars and new lids. The rings and jars can be used many times over but new lids are the key to a proper seal.

NOTE: This jam is not super thick and when cooled it will be chunky but not of a jelled consistency, which is the way we like it in my family. Also, I would avoid making this (or anything using the hot water bath method of canning) with small children under foot  for obvious reasons. Thank you!

What’s the word? It’s Dr. Bird (Cake)

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Depending on whom you talk to in my family the proper name of this rich, moist cake is either Hummingbird Cake or Dr. Bird Cake. My recipe is based on one from a fundraising cookbook published in the late 1970’s where it is called “Dr. Bird”. Either way, the recipe is an old favorite that I have modified over the years and is a perfect cake to contribute to a cookout, potluck or baking for the weekend when “company” is expected.

Like a carrot cake, it tastes better the second day. It works well as a layer cake (as I made here) or baked in one large pan (9”x 13”) or even in a Bundt or tube pan; simply adjust the cooking time. You’ll also need only half the frosting if baking in a 9”x 13” pan.

Ingredients for the cake including local eggs from the Bluffton Farmer's Market. But I forgot to place the buttermilk in the shot!

The batter will not be smooth, the bits of banana and pineapple add moisture to this cake.

Pour the batter evenly into the three pans or you can use one 9" x 13" pan or even a Bundt or tube pan.The pans are lined with unbleached parchment paper.

The filled pans ready for the oven.

The cake layers cool on racks and one layer is turned out onto a cake platter or baker's cardboard round. I like to use these rounds if I am taking the cake to a get together away from home.

Frosting ingredients include lightly toasted pecans and orange juice measured into a small bowl.

Softened butter and cream cheese are mixed to a smooth consistency before adding the juice and vanilla extract. Then just add in the powdered sugar and whip it, whip it good!

Spread frosting evenly over first cake layer.

Sprinkle pecans over the first layer before adding the next layer and repeating the process.

After placing the last cake layer, cover the entire cake with the balance of the frosting. I added some purchased sugar flower decorations for a touch of spring!

Dr. Bird (or Hummingbird) Cake

  • 3 cups plain flour, sifted and then measured
  • 2 cups sugar
  • 1 tsp. salt
  • 1 tsp. baking powder
  • 1 tsp. baking soda
  • 1 tsp. cinnamon
  • 1 ¼ cup oil (vegetable or canola)
  • 3 eggs
  • 2 tsp. vanilla
  • 1 cup crushed pineapple
  • 2 cups ripe, mashed bananas (about 2 large)
  • 1/3 cup buttermilk
  • 1 cup+ finely chopped pecans or walnuts, lightly toasted
  • 1 recipe cream cheese frosting (recipe below)

Cut rounds of parchment for 3, 8” or 9” cake pans. Grease and flour the inside rims of the pans. Preheat oven to 325 degrees.

Combine flour, salt, baking powder, baking soda, and cinnamon in a large mixing bowl. Add the sugar and oil, mixing well. Then beat in each egg, add the buttermilk and the vanilla. Stir in the bananas and the pineapple.

Pour batter evenly into each pan and bake in preheated oven approx. 30-34 minutes. Remove to racks to cool.

After the cake layers are cooled completely, spread frosting over the top of the first layer and sprinkle with ½ the nuts. Add the next layer, frost and sprinkle with rest of the nuts. Add final layer and frost the entire cake. If you like you can sprinkle the frosted cake with more nuts.

 Citrus Cream Cheese Frosting

  • 1 – 8 oz. package cream cheese, room temperature
  • ½ cup unsalted butter, room temperature
  • 5 – 5 ½ cups powdered sugar
  • 1 tsp. vanilla
  • ¼ cup orange or lemon juice

Cream butter and cream cheese in mixing bowl and add in powdered sugar about ½ cup at a time until you have used 4 cups. Add in the vanilla and the juice. Then add in 1 more cup (more or less) of  powdered sugar  and keep beating it on medium high. Add in a little more powdered sugar, if necessary, to get the frosting to the consistency you like.

Things I’ve learned from my dog Jackson.

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Our dog Jackson.

For over a year now I have been trying (eh… sort of) to get this project called “South by Southeast” started. I’ve told friends and family all about my big plans for a digital ride across the Southern food and culture landscape through the eyes of a native, albeit not a redneck hick, i.e.…. me.

I have tested recipes, taken pictures, designed header artwork, made numerous outlines, and done a lot of thinking. But for some reason, that apparently only a procrastinator would love, I just could not ‘start’. I thought about all the reasons why I could not ‘start’. The biggest hurdle being, what do I write in my first post? It must be creative, it must clever, and it must be perfect.

Then I took my dog Jackson out for a walk. It started as just a regular walk in our neighborhood. We walked down to get the mail, avoiding the shrubbery in front of the antique shop where all lifted doggie legs are met with a furrowed brow of disdain from the owner. We got the mail and quickly made it up through the main drag pee-free, only stopping after we reached the green clover under the biggest oak tree. The ground is a little soft and cool here under the shade of all that swaying Spanish moss. Clearly this is a popular spot and Jackson makes a beeline for it every time we are within leash length.

Usually he sniffs (Jackson sniffs a lot) and that’s it. But today, he plopped down and rolled over onto his back, paws up, gyrating in a sort of snow angel motion. I guess it was a clover angel. He did this once, snorted with happiness, got up and started walking. I thought, “Oh what has he just rolled in!” Then I did my own sniff. I perused the clover angel making area and discovered nothing discernibly smelly or otherwise.

Jackson then ambled on ahead to the next clover patch, plopped down and did his clover angel move again. I checked for any putridity and nothing. As we walked ahead to the big open, sunny area in front of our home, the breeze picked up some and I then I did smell something good, something sweet. Honeysuckle? No, maybe it was Carolina jessamine, I thought. Love that smell.

Jackson plopped down again and did his clover angel routine. But this time when he stopped he took a moment to just lay there sprawled out, staring up at the blue sky. Then he looked over at me with his (literally) puppy-dog eyes and scruffy face, all fluffed up from his angel making. He gave me, what can only be described as an exasperated and prolonged look, as if to say, “What are you waiting for woman, roll around in the clover. Life doesn’t get much better than this!”

No, I did not roll in the grass, but I did sit and give Jackson a tummy rub and breathed in that spring air for a bit. I watched some tiny ants scurry to and fro with a blade of grass for a bit, oblivious to everything around them. Then we both got up and headed back to the house where I sat down and started writing this post.

There is nothing to wait for. Today is as good as any day to ‘start’.