tag:blogger.com,1999:blog-58945901311752553552024-03-14T03:15:02.051-05:00Nothing but DeliciousHMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.comBlogger103125tag:blogger.com,1999:blog-5894590131175255355.post-50915585943296504482014-03-28T11:22:00.004-05:002014-03-28T11:22:36.810-05:00NEW HOME!<div class="separator" style="clear: both; text-align: center;">
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Come see me at my new site: <a href="https://nothingbutdelicious.squarespace.com/">https://nothingbutdelicious.squarespace.com/</a>HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com2tag:blogger.com,1999:blog-5894590131175255355.post-79020150880433811512013-12-17T16:01:00.000-06:002013-12-17T16:01:36.430-06:00For Him<div class="separator" style="clear: both; text-align: center;">
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Just in case you're like me and end up waiting until the last minute to buy Christmas presents because you have no idea what to get anyone <i>ever</i>, I thought I'd share a few of my recent revelations. I have the most trouble buying gifts for the men in my life and over the years I've come to realize that there are really only two approaches to this problem: one, buy him something that you like to look at on him or two, give him cheese or pie. I'm yet to meet a man who dislikes both.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfN6DA1WcwDWwbmB93BvY9ZW7q7b7oztJXiiFigUnIcLFBil6x46uiNJBbosHm-MTED84EvWO_ylBha5MS7Xaxv6Eyt_P8nzfD839E8J2NCRPRWL5AqNPeF78UGewnoR_EWU-x1aK4BpP/s1600/williamgray_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjMfN6DA1WcwDWwbmB93BvY9ZW7q7b7oztJXiiFigUnIcLFBil6x46uiNJBbosHm-MTED84EvWO_ylBha5MS7Xaxv6Eyt_P8nzfD839E8J2NCRPRWL5AqNPeF78UGewnoR_EWU-x1aK4BpP/s1600/williamgray_04.jpg" /></a></div>
So if you're taking approach number one, I can't recommend anything more than a shirt from <b><a href="http://williamgray.com/" target="_blank">William Gray.</a></b> They've been made by hand at the same factory for more than 75 years and each one is completely timeless. My favorite is <b><a href="http://williamgray.com/collections/all/products/the-braddock" target="_blank">The Braddock</a></b>, which is a version of a vintage work shirt made out of sturdy but soft chambray. Also, this here model is one of my oldest and dearest friends, <b><a href="http://jonathanbwarner.tumblr.com/" target="_blank">Jonathan Warner</a></b>, and I'm happy to tell you that he moved to Nashville last week. He's such a creative and determined man and well, really an all-around sweet soul. If you see him around town, say hi!<br />
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Anyway, if you're taking the second approach, might I suggest that you order a serving tray or geometric cutting board (both pictured above) from my friend James at <b><a href="http://www.handydandyproductions.com/home-accessories/" target="_blank">Handy Dandy Productions</a></b>? They're the perfect accompaniment to the gift of cheese or pie and can hang on the wall all year round as a remembrance of a good meal shared and a promise of good meals to come. As far as cheese goes, you just can't go wrong with <b><a href="http://sequatchiecovefarm.com/category/cheese-creamery/" target="_blank">Sequatchie Cove Dancing Fern</a></b> or <b><a href="http://www.cypressgrovechevre.com/our-cheese/soft-ripened-cheeses/humboldt-fog-mini.html#.UrDBP6XUOew" target="_blank">Cypress Grove Humboldt Fog</a>. </b>And if you're in Nashville, you absolutely <i>must</i> get a <b><a href="https://www.facebook.com/BellaNashville" target="_blank">Bella Nashville</a></b> demi baguette to go with the cheese. <b><a href="http://www.handydandyproductions.com/contact/" target="_blank">Email James</a></b> for pricing or to purchase one of his boards.<br />
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<b>Olive Tapenade Hand Pies</b><br />
<i>-makes ten small pies </i><br />
<b><br /></b>one container (roughly two cups) pitted brined mixed Greek olives<br />
zest of one small orange<br />
1 teaspoon fennel seed, lightly pounded<br />
2 small cloves garlic, smashed and roughly chopped<br />
scant 1/2 cup good olive oil<br />
2 sheets puff pastry, thawed*<br />
one egg, lightly beaten<br />
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1. Preheat oven to 400.<br />
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2. Place orange zest, fennel seed and garlic in a small pot with olive oil over medium low. When tiny bubbles start to form, watch closely. Don't let olive oil get too hot, but leave on heat until garlic is soft, about five minutes. Remove from heat and add well-drained olives.<br />
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2. Pulse in a food processor until everything is well chopped.<br />
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3. Cut puff pastry with the top of a pint glass. Spoon a reasonable amount of tapenade onto one round and coat the edges with a bit of water before sealing on the second round (<b><a href="http://foodloveswriting.com/2013/11/17/sprouted-spelt-root-vegetable-handpies/" target="_blank">here</a></b> is a prettier way to make them). Brush with egg.<br />
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4. Bake for 12 minutes or until golden brown. Let cool on a rack.<br />
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*Or your favorite pie dough.<br />
<br />HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com3tag:blogger.com,1999:blog-5894590131175255355.post-72048065593578359812013-12-17T15:14:00.000-06:002013-12-17T15:17:16.145-06:00Kinfolk + Spiced Bourbon Madeleines<div class="separator" style="clear: both; text-align: center;">
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As much as I love hosting Kinfolk workshops, I think I might love attending them even more. Yesterday afternoon I had the pleasure of photographing the Natural Home & Holiday gathering which was put together by my friends <b><a href="http://ruthielindseydesign.com/" target="_blank">Ruthie</a></b> and <b><a href="http://www.boardandbread.com/" target="_blank">Emily</a></b>. And of course, I spent the morning helping <b><a href="http://localmilkblog.com/" target="_blank">Beth</a></b> make snacks for the occasion: thyme biscuits with ham and honey butter, deviled eggs, mushroom and goat cheese tartines, pimento cheese, and a whole array of Christmas cookies.<br />
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The weather was perfect, unseasonably warm and sunny, but chilly enough to sip on spiked hot chocolate (made by <a href="https://www.facebook.com/HeyRooster" style="font-weight: bold;" target="_blank">Courtney</a>) while we listened to the ever-wonderful <b><a href="http://camelliafibercompany.com/" target="_blank">Rebekka Seale</a></b> demonstrate how to dye napkins with natural indigo. Like all of the Kinfolk workshops I've been to, the guests were an innovative bunch and by the time the napkins were hung to dry, several of them stripped the clothes right off their backs and dyed those, too. </div>
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Then the sun set gracefully over the trees, leaving us to craft wreaths by the glow of candles and Christmas lights. And might I just say: perhaps my favorite part of this entire workshop was getting to know sweet <b><a href="http://www.boardandbread.com/pages/about" target="_blank">Emily</a></b>, who meticulously collected pine and magnolia clippings from farms all around Nashville and helped our new friends assemble ten of the most unique wreaths I've ever seen. She's a third generation, self-taught woodworker and fellow lover of Amy Poehler. Okay, she's just plain <i>cool</i>. </div>
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By the way, this jacket is from local maker <b><a href="http://elizabethsuzann.com/" target="_blank">Elizabeth Suzann</a></b> and yes, <i>dear Santa</i>, I sure would like to see one just like it under my tree a week from now.<br />
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I thought I'd share with you one last type of holiday cookie since they were such a big hit at the after party last night: a madeleine, spiced with white pepper, fennel, star anise, cinnamon, cloves and orange, and dipped in a boozy, bourbon glaze. If you've never had a madeleine, it's a little bit like a cake donut, but about a hundred times prettier and twice as buttery. The texture is totally dependent on the batter being very cold and the oven very hot, but as long as you get those two things right they're an amazingly simple way to show off a bit during the holidays. </div>
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And no, that's not a promise. I'm probably going to share <i>at least</i> one more type of cookie with you before the week is over. </div>
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<b>Spiced Bourbon Madeleines</b><br />
<i>makes 24 regular madeleines or 40(ish) mini madeleines</i><br />
<i>adapted from <b><a href="http://www.davidlebovitz.com/2007/12/humpy-madeleine/" target="_blank">David Lebovitz</a></b> </i><br />
<i><br /></i>
<i>For cookies:</i><br />
3 large eggs at room temp<br />
2/3 cup raw cane sugar<br />
1 1/4 cups AP flour, plus extra for pan<br />
9 Tablespoons salted butter, plus extra for pan<br />
1 teaspoon baking powder<br />
zest of one large orange<br />
1 1/2 teaspoons <b><a href="http://www.amazon.com/Frontier-Spice-Powder-1-92-Ounce-Bottle/dp/B0001M10VA/ref=sr_1_1?ie=UTF8&qid=1387313134&sr=8-1&keywords=five+spice" target="_blank">Chinese five spice</a></b><br />
1/8 teaspoon kosher salt (optional)<br />
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<i>For glaze:</i><br />
3/4 cup powdered sugar<br />
1 Tablespoon bourbon*<br />
2 Tablespoons water<br />
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1. Melt butter with orange zest and set aside to cool. In a small bowl, sift together flour, spices, salt and baking powder.<br />
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2. In a medium bowl, beat eggs and sugar together until frothy and thick, about five minutes. Fold in flour mixture with a spatula.<br />
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3. Add butter a little bit at a time, cover and refrigerate.<br />
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4. Chill for at least 1 hour, or up to 12 hours. Preheat oven to 425, then butter and flour your pan when you're ready to bake. If you have the time, pop the pan in the freezer for a few minutes.<br />
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5. Spoon batter into pan so that it fills the molds up 3/4 of the way (<b><a href="http://www.amazon.com/gp/product/B00004UE83/ref=oh_details_o07_s00_i00?ie=UTF8&psc=1" target="_blank">this scoop</a></b> is the perfect size for minis). Don't try to spread it out. Bake for 5-6 minutes for mini madeleines and 8-9 minutes for regular madeleines.<br />
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6. Remove from pan and let cool. Meanwhile, mix glaze- the amount of bourbon you use is totally up to you. I suggest starting with one Tablespoon and if it's not "bourbony" enough for you, add more bourbon and powdered sugar accordingly. Glaze madeleines as soon as they cool.<br />
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<i>These madeleines are best if eaten the day they are made, but will keep in a container for up to three days. Do not wrap tightly in plastic or the glaze will melt. </i>HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com7tag:blogger.com,1999:blog-5894590131175255355.post-8374401793723521462013-12-11T07:48:00.002-06:002013-12-11T07:48:23.635-06:00Foodie Crush<div class="separator" style="clear: both; text-align: center;">
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I'm happy to announce that the holiday issue of Foodie Crush came out today and my recipe for linzer thumbprint cookies with apple butter is featured on page 25. Hop over to <b><a href="http://www.foodiecrush.com/holiday-2013/">http://www.foodiecrush.com/holiday-2013/</a></b> to see the recipe, plus lots more holiday cooking ideas.HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com3tag:blogger.com,1999:blog-5894590131175255355.post-12979308071381805022013-12-09T15:42:00.001-06:002013-12-09T15:42:17.764-06:00Classic Anise Pizzelles<div class="separator" style="clear: both; text-align: left;">
<i>Special thanks to Maria Fine, who both introduced me to pizzelles and made them for this shoot. </i></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_ccuiWGJWW_-AIZzXz6BdVvUXtI658ybkqh3dbuvthywwMLbV3Qs6_7GBI_VGz7t9Yv9ft6TkTqbB5bslz_GumC4yuDLHm-gZAg-0i26ubIelKdXV2EKlcXJwHdltqZbWwL3QzTZI1mf/s1600/pizzelles_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiE_ccuiWGJWW_-AIZzXz6BdVvUXtI658ybkqh3dbuvthywwMLbV3Qs6_7GBI_VGz7t9Yv9ft6TkTqbB5bslz_GumC4yuDLHm-gZAg-0i26ubIelKdXV2EKlcXJwHdltqZbWwL3QzTZI1mf/s1600/pizzelles_02.jpg" /></a></div>
The older I get the less enamored I am with <i>things</i>. Different shades of lip gloss and plates for special occasions and specialized kitchen gadgets all look the same to me; they are bits of clutter overtaking my house and therefore too, they are my hard earned money on the fast track from my bank account to the Goodwill. And at first glance, a pizzelle iron seems to fall under that condemnable category of barely useable kitchen gadgets, but I've given it a lot of thought since I fell in love with the pizzelle in Pittsburgh last Thanksgiving. The fact of the matter is that, like a fancy dress and nowhere to wear it, I just plain wanted one because they're pretty. A pizzelle iron takes a minute amount of rather mundane looking batter and transforms it into an intricately ornate, buttery morsel. The more I thought about it, the more I realized that this kitchen tool may only make one thing, but the thing it makes is a palate for an endless number of flavorings and uses.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsO3HMO1x8av_030Oy8qmLEbiNPEXXE_Ph61KmIMwRblLANufDhKV8EHD03J5XLqOEwR33TvKQisPaL_Svuj3BTMVJn4S6jUHTkD1ixb1cMnbyZEIUbeZDUb4osM4sF4L8BvXhhQJl_TQ/s1600/pizzelles_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjtsO3HMO1x8av_030Oy8qmLEbiNPEXXE_Ph61KmIMwRblLANufDhKV8EHD03J5XLqOEwR33TvKQisPaL_Svuj3BTMVJn4S6jUHTkD1ixb1cMnbyZEIUbeZDUb4osM4sF4L8BvXhhQJl_TQ/s1600/pizzelles_04.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rEnFaM71W9C3lLEc8YRRUiFVxO8yAR3tOIjRSj7XmEOtjY4PAUCD5SrgxAVpOd1Y_YeWopB67dkGxnxBXYehF9MxN4OpQ_LbDq2q4cq_a28r7u85Lo51xoTt_JF-AsvgfaKu2ro6QFf0/s1600/pizzelles_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi5rEnFaM71W9C3lLEc8YRRUiFVxO8yAR3tOIjRSj7XmEOtjY4PAUCD5SrgxAVpOd1Y_YeWopB67dkGxnxBXYehF9MxN4OpQ_LbDq2q4cq_a28r7u85Lo51xoTt_JF-AsvgfaKu2ro6QFf0/s1600/pizzelles_03.jpg" /></a></div>
Before I ramble on about all the proverbial places I plan to wear my prom dress, let me tell you about the little black dress version of the pizzelle. It's nothing but butter, eggs, flour and sugar, accented elegantly with the distinct scent of anise. For those of you who don't care for that somewhat abrasive, licorice-y punch that is usually associated with anise, I urge you to give it one last try in a pizzelle that is made with natural oil or whole seeds. When combined with copious amount of butter, toasted and caramelized on a hot cast iron press, the flavor of anise is metamorphosed into something earthy, sweet and mild. If you still don't like it, that's okay because there's only about a million other flavors of pizzelle you can make.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-fJ5-Q9xp_bkzEKLYHBPVHjdb1aR0M-2djHcPNRZqK2ql0twsvuLk1ejQX4Z5Q42TU0iRAg0R2oUZITGseN0bu4SggVccvBFHwurAuhgg4WFddpKBilR-mERiAqqOvjC0CsYti2DCUdw/s1600/pizzelles_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEix-fJ5-Q9xp_bkzEKLYHBPVHjdb1aR0M-2djHcPNRZqK2ql0twsvuLk1ejQX4Z5Q42TU0iRAg0R2oUZITGseN0bu4SggVccvBFHwurAuhgg4WFddpKBilR-mERiAqqOvjC0CsYti2DCUdw/s1600/pizzelles_05.jpg" /></a></div>
So now let's talk about the possibilities, starting with flavor. You can use this basic recipe and add practically any extract you'd like, maybe even a few drops of some food grade essential oil. You could make vanilla bean pizzelles, dip them half in dark chocolate and dust them with <b><a href="http://www.topwithcinnamon.com/2013/11/chocolate-dipped-peanut-butter-cookies-with-pomegranate-salt-gf.html" target="_blank">pomegranate salt</a></b>. You could add the zest of any citrus, crushed coriander seeds, honey, sesame or poppy seeds, chopped thyme. And that brings us to application: <b><a href="http://www.amazon.com/Palmer-Pizzelle-Maker-Made-USA/dp/B000NKRWNA/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1386620597&sr=1-6&keywords=pizzelle+maker" target="_blank">this</a></b> pizzelle iron comes with a cone roller, meaning you could make beautiful little waffle cones to compliment any flavor of ice cream you can imagine. Or, using <b><a href="http://www.herriottgrace.com/2011/08/a-tutorial-ice-cream-clouds/" target="_blank">this</a></b> technique, make pizzelle ice cream sandwiches. If you happen to have a cannoli form on hand, you could make pizzelle cannoli! Go crazy.<br />
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<i>If you make a flavor of pizzelle based on this recipe, I'm dying to hear about it! Post a picture to Instagram or Twitter and tag me @HMMessinger. </i><br />
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<b>Maria Fine's Pizzelles</b><br />
<i>-makes 50-60 5" cookies</i><br />
6 eggs at room temperature<br />
1 1/2 cups sugar<br />
1 cup unsalted butter, melted and cooled<br />
3 1/2 cups AP flour<br />
4 teaspoons baking powder<br />
flavoring: 1 Tablespoon <b><a href="http://www.amazon.com/LorAnn-Natural-Flavoring-Oils-Bottle/dp/B000FRZBXE/ref=sr_1_1?s=grocery&ie=UTF8&qid=1386613705&sr=1-1&keywords=anise+oil" target="_blank">anise oil</a></b> OR 1 1/2 Tablespoons <b><a href="http://www.amazon.com/J-R-Watkins-Anise-Natural-Extracts/dp/B006FXKSJY/ref=sr_1_1?s=grocery&ie=UTF8&qid=1386613737&sr=1-1&keywords=anise+extract" target="_blank">anise extract</a></b> plus 1 Tablespoon <b><a href="http://www.amazon.com/Frontier-Natural-Products-Anise-1-44-Ounce/dp/B00016XLJK/ref=sr_1_7?ie=UTF8&qid=1386613645&sr=8-7&keywords=anise+seeds" target="_blank">anise seeds</a></b> cooking spray<br />
<br />
1. Preheat <b><a href="http://www.amazon.com/Palmer-Pizzelle-Maker-Made-USA/dp/B000NKRWNA/ref=sr_1_6?s=home-garden&ie=UTF8&qid=1386620597&sr=1-6&keywords=pizzelle+maker" target="_blank">pizzelle iron</a></b> according to manufacturer's instructions. Beat eggs and sugar together until sugar is dissolved.<br />
<br />
2. Add butter, a little bit at a time, followed by flavoring. If using anise seeds, crush lightly with a mortar and pestle.<br />
<br />
3. Fluff flour and baking powder together with a fork and add to egg mixture in three additions. Stir only until just combined.<br />
<br />
4. Spray pizzelle iron before each cookie and ladle in the recommended amount of batter (once you get a feel for the right amount I recommend you order an ice cream scoop that size to make your work easier). The first few usually stick, so have a popsicle stick or scraper of some kind handy to get the cookies out before they burn. Cool on a wire rack.HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com10tag:blogger.com,1999:blog-5894590131175255355.post-78403066254423441862013-11-18T17:10:00.001-06:002014-03-28T11:27:10.125-05:00Cranberry Relish Pie<div class="separator" style="clear: both; text-align: center;">
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This site has moved to: <span style="font-family: Georgia, serif; font-size: 16px; text-align: left;">This site has moved </span><span style="font-family: Georgia, serif; font-size: 16px; text-align: left;">to:</span><a href="https://nothingbutdelicious.squarespace.com/" style="font-family: Georgia, serif; font-size: 16px; text-align: left;">https://nothingbutdelicious.squarespace.com/</a></div>
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Aren't you looking forward to Thanksgiving? I don't mean to wish time away, but these days between the time change and the holidays are my least favorite of the entire year. It's oppressive, the way the night settles in too soon and overstays its welcome, encouraging me to hibernate lazily under my down comforter. With Thanksgiving comes the promise that the darkness will be trumped by twinkling Christmas lights, giving me the courage and fortitude to brave the cold and seek out company.<br />
<br />
To keep my spirits up (and to stay awake past 7PM) until November 28th actually arrives, I've been practicing holiday recipes. The best and most unusual thing I've made so far is undoubtedly this cranberry relish pie. It is heady with the fragrance of orange peel, boldly tart, subtly sweet, and encased by cheddar flecked crust. Even if you're not interested in going to the trouble of baking a pie, the relish itself is delicious spooned over store-bought angel food cake or mixed into oatmeal. It's also an easy and colorful gift for a hostess or a guest and will keep in a mason jar for several weeks.<br />
<br />
<b>Cranberry Relish</b><br />
<b><br /></b>
12 ounce bag fresh cranberries<br />
1 unwaxed orange<br />
1 apple, core removed*<br />
1 cup baking walnuts<br />
1 1/2 cups raw cane sugar<br />
<br />
1. Pulse cranberries, orange (pith and all) and apple individually and mix with sugar and walnuts. Let sit in the fridge at least over night, but ideally for five days before using.<br />
<br />
*Normally I use a Fuji apple, but in this pie I recommend a Pink Lady for a sweeter pie or a Granny Smith for a more tart flavor.<br />
<br />
<b>Cranberry Pie</b><br />
<i>-serves eight</i><br />
<b><br /></b>
<b><a href="http://nothingbutdelicious.blogspot.com/2013/07/as-american-as.html" target="_blank">Cheddar Vodka Crust</a> (<-- click link for recipe) *</b><br />
1 batch cranberry relish<br />
1/4 cup AP flour or 3 Tablespoons corn starch<br />
1 egg yolk<br />
splash of heavy cream<br />
2 Tablesooons butter<br />
turbinado sugar for dusting (optional)<br />
<br />
1. Preheat oven to 400.<br />
<br />
2. Mix flour with cranberry relish. Roll out half of dough and place in a greased 9" pie pan. Fill with relish mix, dot with butter and working quickly, decorate as desired with the other half (<b><a href="http://www.gimmesomeoven.com/how-to-make-a-lattice-pie-crust/" target="_blank">here</a></b> is how to lattice).<br />
<br />
3. Beat egg yolk with heavy cream. Brush on top part of crust and dust with sugar.<br />
<br />
4. Bake for 45-55 minutes, turning every 15 minutes, or until crust is golden brown. You may need to use a <b><a href="http://www.saveur.com/gallery/six-great-pie-tools" target="_blank">crust shield</a></b> half way through (<b><a href="http://noemptychairs.me/recipes/how-to/how-to-make-your-own-pie-crust-shield/" target="_blank">here</a></b> is how you make one).<br />
<br />
* For this particular pie, I like a really strong, aged sharp white cheddar.<br />
<br />HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com5tag:blogger.com,1999:blog-5894590131175255355.post-48322212966890893432013-10-24T17:12:00.000-05:002013-10-24T17:12:05.397-05:00Pimento Cheese<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74KJqwz07wTwY5_OOKDkMoQ7eFielmz4zV8DoYFTL02ApepMV8rG9UXDVn4PHYjTyUahAWUNWh5TxWwd9cwXSfOsrHtHjttojvf_YHIX8rNZBWIpK6qEucuaaiSTx-zyp2woAlGF9yWGu/s1600/pimento_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi74KJqwz07wTwY5_OOKDkMoQ7eFielmz4zV8DoYFTL02ApepMV8rG9UXDVn4PHYjTyUahAWUNWh5TxWwd9cwXSfOsrHtHjttojvf_YHIX8rNZBWIpK6qEucuaaiSTx-zyp2woAlGF9yWGu/s1600/pimento_06.jpg" /> </a></div>
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No respectable Southern woman would hand out her recipe for pimento
cheese willy-nilly. Each of us thinks of her own pimento cheese- which is
ever-so-slightly different from our neighbor's- as the <span style="background-color: white; color: #252525; line-height: 19px; text-indent: 25px;"><span style="font-family: inherit;">crème de la crème</span></span>.
We relish in the delight of being begged for the details of its
assembly. Luckily for y'all I gave up on being respectable long ago. Plus, I just
plain like talking about pimento cheese. It's the stuff of my childhood,
of long trips to Florida sitting in the <i>back back</i> seat of my
family's woody wagon. Of Wednesday night potluck dinners at church. Of
tea parties on my birthday. It is food that I at a time when I didn't know the phrase "hold the mayonnaise," when I didn't question whether white Wonder bread was covertly and slowly killing me. </div>
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In recent years pimento cheese has been quite the fad food and has served as an addition to far too many dishes, <a href="http://www.foodnetwork.com/recipes/patrick-and-gina-neely/ginas-pimento-cheese-cakes-recipe/index.html" target="_blank">cupcakes</a> unfortunately not excluded. Certain celebrity chefs recommend that you make it in the
food processor, use cream cheese in lieu of mayonnaise, or add pickle
relish, raw onion, BBQ dry rub, etc. Let me be clear: none of the
aforementioned things are acceptable. Not North of the Mason Dixon line,
not West of the Mississippi, not in Outer Siberia- not anywhere, not at
all, not at any time. <br />
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Pimento cheese dates back to
1870, but started gaining a lot of popularity in the mid 20th century.
Back before union laws guaranteed lunch breaks, ladies would roll a cart
right through the textile factories selling pimento cheese sandwiches,
and get this- they were so delicious and so popular that the carts were
referred to as "dope wagons." At the very same time, upper class ladies
were serving identical sandwhiches, cut into tiny triangles, at the stuffiest of high society luncheons. And that's what's fascinating about this
old Southern staple: in its simplest form- cheese, mayonnaise and peppers on white bread- it is not fettered by age,
race or class. Something that good deserves to be left alone. </div>
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Proper pimento cheese should be a blend of yellow and white cheeses, bound but not overcome by mayonnaise, with a staccato of sweet, red peppers. The texture should be smooth, but not mushy and all elements, save except the pimentos themselves, should be savory. Often called the "caviar of the South," it deserves to be treated as such; putting it on top of a burger, a BLT, a hamburger- whatever insane thing the internet has thought of this week- will only dilute and mask the already perfect flavor combination of pimento cheese. It is to be eaten on top of crackers or between two slices of white bread (grilled occasionally) without care or inhibition regarding nutrition. <br />
<br />
In my childhood, I rarely heard the words "pimento cheese" without a woman's name possessing them. But that's how really good, old recipes go in the South- they're passed from woman to woman on note cards bearing the original inventor's name. My
Mother's recipe box is brimming with handwritten note cards, the secrets
of women she has convinced to spill the beans- <i>Katie's gingersnaps, Carol's peach pie, Shirley's cheesecake</i>- each written in the formal cursive that all women of generations before mine seem to know and practice. The cards are stained a greasy because this isn't Pinterest; these recipes are recorded in only a handful of places and that's the way we Southern women intend it to stay. <br />
<br />
With that being said, I'm only going to tell you <i>most</i> of the secrets of my recipe: the types of cheese I use, the ratio of cheese to peppers to mayo, and that I always add walnuts. A good recipe may also call for: a couple dashes Worcestershire or hot sauce, a small spoonful of Dijon
mustard, the liquid from hot and sweet pepper relish, or pecans. But that part is up to you. Whatever
you choose to add is your secret; it is completely within your power,
and yours alone, to whisper it to a dear friend on the back porch after
the party has died down, to write a single copy on a note card bearing your name, or perhaps, never to tell it at all.<br />
<br />
<b>Pimento Cheese</b><br />
<i>-serves 10-15 as an appetizer</i><br />
<b><br /></b>
2 pounds cheese: equal parts mild cheddar, extra sharp aged cheddar, and colby jack<br />
1 cup mayonnaise<br />
5 ounces (about one large whole) roasted red pepper, chopped<br />
large handful baking walnuts<br />
salt and pepper to taste<br />
<i><b>Acceptable and optional additions</b>: a couple dashes Worcestershire or hot sauce, a small spoonful of Dijon mustard, the liquid from hot and sweet pepper relish, pecans. </i><br />
<i><b>Unacceptable additions</b>: anything crunchy like pickle relish, stinky or harsh like raw onion or garlic, or overwhelming like BBQ dry rub. </i><br />
<br />
Grate cheese by hand on the large holes of a box grater. Mix with all other ingredients. Add salt and pepper to taste. Store in the fridge for up to ten days. <br />
<br />
<i>Notes</i><br />
1. Pre-grated cheese is dry and processed with cellulose from wood pulp.<br />
2. Blending the cheese and mayo in a food processor will result in a heap
of greasy mush.<br />
3. It is completely inappropriate to use a mayo that contains sugar. Trader Joe's organic mayo is good, but the traditional choice is <b><a href="http://www.dukesmayo.com/" target="_blank">Duke's</a></b>. HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com5tag:blogger.com,1999:blog-5894590131175255355.post-31888253689358302652013-10-08T14:55:00.000-05:002014-03-28T11:27:21.734-05:00Kinfolk (part 2)<span style="font-family: Georgia, serif; font-size: 16px; text-align: left;">This site has moved </span><span style="font-family: Georgia, serif; font-size: 16px; text-align: left;">to:</span><a href="https://nothingbutdelicious.squarespace.com/" style="font-family: Georgia, serif; font-size: 16px; text-align: left;">https://nothingbutdelicious.squarespace.com/</a><br />
<br />
There is a reason that, despite their eternal and ever-growing popularity, s'mores are not on the menu at hardly any restaurants. S'mores feed a particular type of hunger, one that is greater than the hankering for something sweet at the end of a meal and is satisfied only by the act of their making.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8B7cmF7-UQ7nVLb6E-kEzO9RMgLbf9psXLTw3uKYxiFQJ-YzYnMlelmb9WzytCm31nzPs7PyNQkWlIqINYIodxhimpZw1xiPJ629jwenW97t0frUYG0j-cqAjO_OjyTTul5s0bWorQiE/s1600/graham_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhX8B7cmF7-UQ7nVLb6E-kEzO9RMgLbf9psXLTw3uKYxiFQJ-YzYnMlelmb9WzytCm31nzPs7PyNQkWlIqINYIodxhimpZw1xiPJ629jwenW97t0frUYG0j-cqAjO_OjyTTul5s0bWorQiE/s1600/graham_06.jpg" /></a></div>
For all of my blithering over my feelings and my salad, I failed to mention that our Kinfolk dinner was actually a workshop about "the art of campfire cooking." Whereas the first part of the evening was spent either sweating by the grill or acting like a pinball, bouncing between flippers <a href="http://localmilkblog.com/" target="_blank"><b>Beth</b></a> and <a href="https://rebekkamannseale.squarespace.com/" target="_blank"><b>Rebekka</b></a>, the second half began with a sigh of relief. Our guests with full bellies, the dishes in the sink, the last shutter of our cameras clicked, we all sat down, (that glorious feeling, <i>sitting</i>) around the campfire and made s'mores.<br />
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The <i>art</i> of campfire cooking is in its layout; rather than the unilateral nature of the grill, the campfire is a panorama, ripe for camaraderie. Camaraderie and anticipation- those are the secret ingredients, the two things that make or break a s'more. Settled down around the crackling fire, we took pause to relish in that delicious type of yearning before indulging in the final course of our meal. We laughed. We told stories. We were fixed in one place at one time, with the worries of bills and emails and deadlines restrained at a safe distance beyond Rebekka's fence. We started as a group of strangers and acquaintances, but ended the evening- sticky and smudged with chocolate- as good friends, or "new old friends," as one rather insightful guest named it. <br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgvo_kUOVs3jVR7XT1303rbv1hDfd_BX_cp8JwzldkAIUA_jxtt6-SycebVEaiyv5dF_U-wdghtmkp-1_lj5ykcvalzAKCUXpi5ThFNrKvU38fKQmZCwGWMEs0DK5uIovR3Wgz8XwRsGB/s1600/graham_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEixgvo_kUOVs3jVR7XT1303rbv1hDfd_BX_cp8JwzldkAIUA_jxtt6-SycebVEaiyv5dF_U-wdghtmkp-1_lj5ykcvalzAKCUXpi5ThFNrKvU38fKQmZCwGWMEs0DK5uIovR3Wgz8XwRsGB/s1600/graham_04.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZbPy1SkzGPd07tsA3xedGH0GJC1S3gAkZ5OzFB-XrKRES0MpGHTAhGKkDDlm6Gb17aHrhmvNPWxFZn3IOmpnojzRANtnfGjKLnC580VWf3A4ILp-ehic3dMZiSVPYgMkAbgBByvX033Y/s1600/graham_07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjmZbPy1SkzGPd07tsA3xedGH0GJC1S3gAkZ5OzFB-XrKRES0MpGHTAhGKkDDlm6Gb17aHrhmvNPWxFZn3IOmpnojzRANtnfGjKLnC580VWf3A4ILp-ehic3dMZiSVPYgMkAbgBByvX033Y/s1600/graham_07.jpg" /></a></div>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmkoa3s8Y-WdCcQptvnLxB1PWVaCoftP4bNbd3Rx3FDF9LB-ujOMofHwLYtpqUy6mZorYzoSZ7aKxx8SaQK6nwtcxrWKypQxWZwyzBN5ACkZ50NzuMeqQf4yBIOnMVdqxoYqdLM6B6i5x/s1600/graham_11.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgvmkoa3s8Y-WdCcQptvnLxB1PWVaCoftP4bNbd3Rx3FDF9LB-ujOMofHwLYtpqUy6mZorYzoSZ7aKxx8SaQK6nwtcxrWKypQxWZwyzBN5ACkZ50NzuMeqQf4yBIOnMVdqxoYqdLM6B6i5x/s1600/graham_11.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by <a href="http://localmilkblog.com/" target="_blank"><b>Beth Kirby</b></a></td></tr>
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<tr><td style="text-align: center;"><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7A-aAW1CAGKC8fmKjueMXUjBDJToAtvafON96O8axmmzolK8qsuRyzHUfkJRHYLbFZfE0kOGgrXHvsEmDNBxePJaashrN1YCLC_whKmt3CsF6iaIIsmnYB9OjIPTxucrRmnoEJ84jywP/s1600/graham_10.jpg" imageanchor="1" style="margin-left: auto; margin-right: auto;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgp7A-aAW1CAGKC8fmKjueMXUjBDJToAtvafON96O8axmmzolK8qsuRyzHUfkJRHYLbFZfE0kOGgrXHvsEmDNBxePJaashrN1YCLC_whKmt3CsF6iaIIsmnYB9OjIPTxucrRmnoEJ84jywP/s1600/graham_10.jpg" /></a></td></tr>
<tr><td class="tr-caption" style="text-align: center;">photo by <a href="http://localmilkblog.com/" target="_blank"><b>Beth Kirby</b></a></td></tr>
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<b>Southern Graham Crackers</b></div>
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<i>yields about 20 crackers</i></div>
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<i>adapted from <a href="http://www.foodnetwork.com/recipes/alton-brown/graham-crackers-recipe/index.html" target="_blank"><b>Alton Brown</b></a></i></div>
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2 ounces all purpose flour<br />
6 1/2 ounces whole wheat flour<br />
1 1/4 ounces wheat bran<br />
1/2 ounce wheat germ<br />
3/4 teaspoon baking powder<br />
1/2 teaspoon baking soda<br />
1/2 teaspoon kosher salt<br />
1/8 teaspoon cardamom<br />
3 ounces unsalted butter, softened <br />
2 1/4 ounces sorghum<br />
1 1/4 ounces buttermilk<br />
1/2 teaspoon vanilla<br />
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1. Preheat oven to 350.<br />
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2. In a <a href="http://www.amazon.com/KitchenAid-5-Speed-Blenders-Polycarbonate-White/dp/B000CSNVDS/ref=sr_1_1?ie=UTF8&qid=1380573249&sr=8-1&keywords=5+speed+blender+kitchenaid" target="_blank"><b>blender</b></a> or food processor, pulse all dry ingredients together. Add <a href="http://www.amazon.com/Muddy-Pond-Pure-Sorghum-Fl/dp/B00C33UUIO/ref=sr_1_3?ie=UTF8&qid=1380573279&sr=8-3&keywords=sorghum" target="_blank"><b>sorghum</b></a>, buttermilk, butter and vanilla and pulse until a ball forms.<br />
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3. Chill dough if desired. I found it easier to work with straight out of the blender. Roll out under parchment paper (that's very important!) until it's 1/8" thick. <br />
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4. Cut dough into rectangles that fit the chocolate you are using (I recommend <a href="http://www.oliveandsinclair.com/chocolate/67-cacao.html" target="_blank"><b>Olive and Sinclair 67% dark</b></a>). Transfer to a baking sheet lined with parchment paper and make perforations with a fork. A <a href="http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_1?s=home-garden&ie=UTF8&qid=1380573008&sr=1-1&keywords=pastry+scraper" target="_blank"><b>pastry scraper</b></a> comes in handy here.<br />
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5. Bake on the center rack for 20-25 minutes or until the edges just barely start to brown. Serve with <b><a href="http://localmilkblog.com/2012/05/homemade-marshmallows-earl-gray-lapsang-souchong-salted-caramel.html" target="_blank">earl gray marshmallows</a></b>.<br />
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<i>*Note: these are very old-fashioned graham crackers. If you find that they are too earthy or not sweet enough for you, brush them with melted butter and dust with cinnamon sugar. If you don't have a kitchen scale, <a href="http://www.kingarthurflour.com/recipe/master-weight-chart.html" target="_blank"><b>here</b></a> is a conversion chart that should help with the math. </i><br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yrpghRmdQJEKmDv08EaOgxhbV1B_GkQgvs1F9C-tJn9gRSJfkz7qRgBEXiq0dcODQB8yD2iQFbEiHDaUiAYVzLXiGhgWs9mc3PfstQ4mJpUvB61x1OyXfLpoUC11dpdJkRkZaG4zz8Mt/s1600/graham_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh7yrpghRmdQJEKmDv08EaOgxhbV1B_GkQgvs1F9C-tJn9gRSJfkz7qRgBEXiq0dcODQB8yD2iQFbEiHDaUiAYVzLXiGhgWs9mc3PfstQ4mJpUvB61x1OyXfLpoUC11dpdJkRkZaG4zz8Mt/s1600/graham_01.jpg" /></a></div>
<br />HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com8tag:blogger.com,1999:blog-5894590131175255355.post-53292213145441952712013-09-16T14:59:00.003-05:002013-09-16T15:01:50.109-05:00Lovage & Gin Fizz <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_NtDa8y-la0v1l8Y-8HYHsealxR0P_sOaZxRQjpDlAa38r59QFVr3AGEjgsu5lRn2W5pKEhhJTfWQN0cANJJkHYKVM9DKV70YAxUmPAdMV-eynfjJ-9FWDDRCH3YXx4fwcJcKwJ-P4we/s1600/heyrooster_05.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgP_NtDa8y-la0v1l8Y-8HYHsealxR0P_sOaZxRQjpDlAa38r59QFVr3AGEjgsu5lRn2W5pKEhhJTfWQN0cANJJkHYKVM9DKV70YAxUmPAdMV-eynfjJ-9FWDDRCH3YXx4fwcJcKwJ-P4we/s1600/heyrooster_05.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xZhgHQhQa8rNxd1-YmgN-XkJgIoVFJx7Kd1ywQ2Iir2K-9tHM00AoeI5vdKNFt9PfvYOFsUVl2dmwn3-Jq-29lsMBiCYyFYYtaeygu9s_ZfmUrA7ZOS_3dxSs8Femal20SNlFkmbnadL/s1600/heyrooster_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEi6xZhgHQhQa8rNxd1-YmgN-XkJgIoVFJx7Kd1ywQ2Iir2K-9tHM00AoeI5vdKNFt9PfvYOFsUVl2dmwn3-Jq-29lsMBiCYyFYYtaeygu9s_ZfmUrA7ZOS_3dxSs8Femal20SNlFkmbnadL/s1600/heyrooster_04.jpg" /></a></div>
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I met Courtney Webb a couple weeks ago and right off the bat, she was saying <i>all</i> the right words to me: <i>chai peanut butter, white truffle mayonnaise, lovage soda syrup</i>. Let me elaborate. Courtney is a Nashville native who moved to New Orleans to study architecture, then moved to New York for a good long while, where she became a part of the artisan community through markets and exhibits. In the end, New York was the right place, the wrong time. But it was bad timing that lead her back here to us in Nashville and she brought with her all the unique goods that she discovered in the city. </div>
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Her shop, <b><a href="https://www.facebook.com/HeyRooster" target="_blank">Hey Rooster General Store</a></b>, opened in April. It's a small, sea foam green building with a yellow door on Gallatin Avenue, meticulously filled with things that are anything but general: beer and pretzel caramels, Chai peanut butter, handmade cutting boards, pickle brine, and <i>nine</i> different flavors of mayonnaise (does that make your heart flutter a bit too?). </div>
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And that's where we come to lovage syrup. Lovage is an herb that grows in moderate climates all over the world and was once popular as a cordial that was said to ease the symptoms of jaundice, rheumatism and sea sickness. These days it's hard to come by. It looks and smells like the inner leaves of celery heart, but has a deep and spicy note like watercress or arugula, a flavor that is perfectly suited to balance out richer concoctions. I've been hoping to cook with lovage all summer, but have been deterred by the fact that it refuses to grow in my little driveway garden. The only place I've been able to get my hands on it in any form is at Hey Rooster. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZb3yDCDoC5_vLTi7oYvVrfo2iaPo2lyIYEQB4fa0kwRq0w25cdQxZuEGjFG8RDiTa773ctc5jMyxx-8LZ-jJmvvPTIpETFME9Z7qhC53LGfW9UGiy4iaKpEwEE7mNhRupIH-AE4fy_-k6/s1600/ginfizz_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiZb3yDCDoC5_vLTi7oYvVrfo2iaPo2lyIYEQB4fa0kwRq0w25cdQxZuEGjFG8RDiTa773ctc5jMyxx-8LZ-jJmvvPTIpETFME9Z7qhC53LGfW9UGiy4iaKpEwEE7mNhRupIH-AE4fy_-k6/s1600/ginfizz_01.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYouO3LbebIW0G7j-QHw4xD97ZUq9xOI1FJLaSvgn4Z5QuF27enSiu6M6Lk07cuBudnOBP8TzDCkCQsAX2gli8tF7635LZXZNINF9fy91atEs3QLioSY5AL5WnjMs4wgQuBUQNhsQoElM/s1600/ginfizz_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiCYouO3LbebIW0G7j-QHw4xD97ZUq9xOI1FJLaSvgn4Z5QuF27enSiu6M6Lk07cuBudnOBP8TzDCkCQsAX2gli8tF7635LZXZNINF9fy91atEs3QLioSY5AL5WnjMs4wgQuBUQNhsQoElM/s1600/ginfizz_02.jpg" /></a></div>
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<span style="text-align: left;">This cocktail is based on the Ramos gin fizz, which originated in New Orleans in 1888 at the Imperial Cabinet Saloon, the "palace de palate, coarsely called a bar" owned by Henry C. Ramos. The classic version is flavored by orange-flower water, egg white and cream. But don't you be deterred by that and don't you omit it either. The cream and egg work together to make the drink sumptuous, the way a root beer float is a pleasing combination of creamy, fizzy and foamy. My version is flavored with lovage instead of orange-flower water, making it a little more savory. </span></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK60YzRrRaYrSNS1mt3OzVBnGd1mYs2Lm7c7CTgBvfyGcA-dQI1UAyq3KJKYbMIFuoqHxb8CTRyPZK2uyo-U0rOeOfxxZElOZ0xdS5ip97DZkIugB_R_iYQKk0vqGTWH0n1uB0kyYTxrkB/s1600/ginfizz_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhK60YzRrRaYrSNS1mt3OzVBnGd1mYs2Lm7c7CTgBvfyGcA-dQI1UAyq3KJKYbMIFuoqHxb8CTRyPZK2uyo-U0rOeOfxxZElOZ0xdS5ip97DZkIugB_R_iYQKk0vqGTWH0n1uB0kyYTxrkB/s1600/ginfizz_03.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDelAuqz_O87kCEwpboCoLurEzycTw_eiLGRx2D5ekNE43aKwHJX0_TTZoPHCyyBkWmPGWVSB1p6uTnXHN1qtf92U-frcS2JlThIFQmsvJKDgtYQGPw5JCY912qq8kGD_RfWHh4pMG2ip/s1600/ginfizz_double.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjaDelAuqz_O87kCEwpboCoLurEzycTw_eiLGRx2D5ekNE43aKwHJX0_TTZoPHCyyBkWmPGWVSB1p6uTnXHN1qtf92U-frcS2JlThIFQmsvJKDgtYQGPw5JCY912qq8kGD_RfWHh4pMG2ip/s1600/ginfizz_double.jpg" /></a><a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZD09n6OVMS5ZWme190MqaHLCml-KXwM1e5TBkmcBXjUfbx2jyBu2zXBr_4A5ebzb004zHx3y562GikRColcJ9oI-A6XC4V2IQ8cj3bdSSUFgm3FJD7PswxHFCHvFWXHXCy1BdGhDuQaO/s1600/ginfizz_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiHZD09n6OVMS5ZWme190MqaHLCml-KXwM1e5TBkmcBXjUfbx2jyBu2zXBr_4A5ebzb004zHx3y562GikRColcJ9oI-A6XC4V2IQ8cj3bdSSUFgm3FJD7PswxHFCHvFWXHXCy1BdGhDuQaO/s1600/ginfizz_06.jpg" /></a></div>
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One final suggestion regarding the gin fizz, from Henry Ramos' <a href="http://adrinkontherocks.com/henry-ramos-world-class-bartender/" target="_blank"><b>obituary</b></a> in the <i>New Orleans Item-Tribune</i>, September 1928: "Pause a moment...before you...[sip]...one of these snowy white, velvety fizzes so that you might add the great pleasure of anticipation to the greater one of consumption. Pause and consider in awe the fortune about the befall you..."</div>
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<b>Lovage & Gin Fizz</b></div>
<i>yields one cocktail</i><br />
<i>adapted from <a href="http://theboysclub.net/brian/the-history-of-the-ramos-gin-fizz/" target="_blank"><b>The Boys Club</b></a></i><br />
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1 cold large egg white<br />
2 ounces gin<br />
1/2 ounce lemon juice<br />
1/2 ounce <b><a href="http://pandhsodaco.com/shop/" target="_blank">lovage syrup</a></b><br />
1/2 ounce half and half<br />
4 ice cubes*<br />
cold soda water<br />
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1. In a mason jar with a lid or a cocktail shaker, shake (<b><a href="http://www.youtube.com/watch?v=fyzyhuVgzRE" target="_blank">here</a></b> is how) egg white for 30 seconds or until you see bubbles form.<br />
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2. Add gin, lemon juice, lovage syrup, half and half and ice cubes and shake for another minute, two if you're feeling ambitious- the original recipe says 12.<br />
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3. Strain into a glass (a highball if you have one) and top with soda water; start with 1/4 cup and adjust to taste.<br />
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*I used the kind of ice you buy in a bag at the gas station. If you think your ice is larger, err on the side of fewer cubes.<br />
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<i>Hey Rooster General Store is located at 1106 Gallatin Avenue in East Nashville and is open every day except for Tuesday. </i>HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com3tag:blogger.com,1999:blog-5894590131175255355.post-49315688435926594222013-09-05T12:01:00.001-05:002014-03-28T11:27:39.414-05:00Kinfolk (Part One)<div class="separator" style="clear: both; text-align: center;">
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Our <b><a href="http://www.kinfolk.com/" target="_blank">Kinfolk</a></b> dinner. Good Lord, I could write a novel about it. I'm not typically one for sentimentality- I've been called a number of unpleasant terms by really just a slew people after admitting that I didn't cry during <i>The Notebook</i><i>-</i> but Nashville, you've turned me soft. Soft like Beth's <b><a href="http://localmilkblog.com/2012/05/homemade-marshmallows-earl-gray-lapsang-souchong-salted-caramel.html" target="_blank">marshmallows</a></b>. Soft like <b><a href="http://sequatchiecovefarm.com/category/cheese-creamery/" target="_blank">Dancing Fern</a></b> cheese. Soft like roasty, toasty grilled bone marrow. All of which was part of our communal feast that night. </div>
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I'm convinced my heart has been about two degrees away from melting into puddles on the floor while thinking about the countless people who helped me over the last few weeks, months, even years- about my new and old friends- about this city, which has welcomed me with open arms unlike any other place. Every last person who had a hand in this dinner, from the farmers to the guests, was nothing short of gracious. It's funny to hear myself say that now, because without knowing it, I think graciousness was really the point from the start. </div>
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<b><a href="http://localmilkblog.com/" target="_blank">Beth</a>, <a href="https://rebekkamannseale.squarespace.com/" target="_blank">Rebekka</a></b> and I set out to throw a dinner party that was as Southern as Southern could be, chalked full of ingredients like sorghum and okra and buttermilk, and furnished with goods from local artisans. But, to use my absolute favorite colloquialism, <i>a cat can have kittens in the oven, but you wouldn't call them biscuits</i>. Which is to say: you can use as many Southern ingredients as you like, but without the element of graciousness, you might as well be feeding people kittens. Just kidding. What I really mean is that it's not so much the the ingredients or the place that matters, but the act of sharing whatever you have- be it food or stories or a big, red-lipsticked smile- with others. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAttMg9FUTxub6PH6imluwc2SIvHaTQLCn86NonqZjkRy1vFepZJv3cO_TiVbzuEL4SowXvs0aOBXMETiv_UjS12NR2q8I7X0rOwprMuju1PzDwvixqujUocI7KmrvdHiyhMy76rMLgpI/s1600/kinfolknashville_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhkAttMg9FUTxub6PH6imluwc2SIvHaTQLCn86NonqZjkRy1vFepZJv3cO_TiVbzuEL4SowXvs0aOBXMETiv_UjS12NR2q8I7X0rOwprMuju1PzDwvixqujUocI7KmrvdHiyhMy76rMLgpI/s1600/kinfolknashville_01.jpg" /></a></div>
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So let me tell you about the menu and the event itself. I'll start with the produce because I'm a real sucker for beginnings. We got tomatoes from Nashville and Chattanooga farmers markets and had I not been tasked with cooking for more than twenty people, I would have stood in Rebekka's dining room and photographed them all day long, just to see how each different hour of light played tricks with the intricacies of their shapes and colors. I was in the kitchen by myself when the time came to play executioner (read: sous chef) and I apologized silently to the tomatoes as I sliced. Beth topped them with salt and herbs, because really, is there a better "side" in the summertime? (Ahem, <i>no</i>.)</div>
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We were also blessed with the biggest bunches of turnip greens I've ever seen, heirloom burgundy okra, hand picked corn, herbs fresh from Rebekka's garden and purple muscadines. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqlkaVZEccLZorUCpjLpXktlMUvct-Hwo1eJ7goK6zTb_kFbSqpMmg5EKB3YjiNYRaD2QUTa78l9zs4BE1KrRvFsPjb4-kS1p8uuAZF4i6dDv4Q18tIwEhTLYA0Q6XYodKL0oA7C_pVOu/s1600/kinfolknashville_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjCqlkaVZEccLZorUCpjLpXktlMUvct-Hwo1eJ7goK6zTb_kFbSqpMmg5EKB3YjiNYRaD2QUTa78l9zs4BE1KrRvFsPjb4-kS1p8uuAZF4i6dDv4Q18tIwEhTLYA0Q6XYodKL0oA7C_pVOu/s1600/kinfolknashville_04.jpg" /></a></div>
Beth. Beth is out of control in a very Southern lady type of way. And so am I. If you don't know any Southern ladies, well, we want to do every. single. last. thing. humanly possible to make a dinner party <i>perfect</i>. I emailed her the week before the event, saying that I wished I had made pickled fennel. And what did she show up with? Pickled fennel, cucumber <i>and</i> green beans. Not to be outdone, I bought about three times as much bread as necessary from <b><a href="https://www.facebook.com/BellaNashville" target="_blank">Bella Nashville</a></b> (a favorite haunt of Sandor Katz!). And that's how the night started: with pickles, mountains of grilled bread, bone marrow, peaches and figs, plus local honey and regional cheese.<br />
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The cheese and bone marrow came from a place very near and dear to my heart: <b><a href="http://prbutcher.com/" target="_blank">Porter Road Butcher</a></b>/<b><a href="https://twitter.com/thebloomyrind" target="_blank">The Bloomy Rind</a></b>. I'm pretty much in love with every man who works at PRB, partially because of their beards and extensive knowledge of bacon, but also because they're such gents! On a particularly rainy day a couple of weeks ago, a particularly beard-y butcher came to my car with an umbrella so that I wouldn't get wet walking to the door. And speaking of people who have helped me along the way- Kathleen, the owner and cheese monger at The Bloomy Rind, was the first person to sponsor a giveaway on my blog, back when like, fifteen people per day read it.<br />
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<span style="text-align: -webkit-auto;">Beth made </span><b style="text-align: -webkit-auto;"><a href="http://localmilkblog.com/2013/08/sausage-muscadine-okra-corn.html" target="_blank">this</a></b><span style="text-align: -webkit-auto;"> muscadine sauce for </span><b style="text-align: -webkit-auto;"><a href="http://localmilkblog.com/2013/08/summer-soiree-blackberry-bbq-sauce-faux-smoked-pulled-pork.html" target="_blank">this</a></b><span style="text-align: -webkit-auto;"> pulled pork. And a quick aside about the word "muscadine": it's one of these words that sounds <i>just right</i> rolling off of a Southern tongue, reverberating with fluidity and drawl. To my ears, it's sound is only bested by the name of a specific type of muscadine: "scuppernong." Or maybe "rhododendron." Or maybe when my Mom says "Carter's little liver pills," but that's a colloquialism for another post. </span></div>
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Oh, and by the way, we were at <b><a href="http://rebekkamannseale.com/" target="_blank">Rebekka</a></b>'s house. We're always at Rebekka's house because she is, as my Ema likes to say, <i>the hostess with the mostess</i>. I wish I could scratch-and-sniff a photo so you could get an idea of what her home smelled like- lavender, mint, sage, rosemary...and bourbon punch. Dear <b><a href="http://www.anthropologie.com/anthro/index.jsp" target="_blank">Anthropologie</a></b>, can you please make that candle? </div>
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In her yard, our make-shift dining room, the grass was perfectly trimmed, the tables lined up symmetrically in rows and lights hung meticulously. The place settings, sent to us by <b><a href="http://www.westelm.com/products/mrk-organic-shaped-dinnerware-set-d769/" target="_blank">West Elm</a></b>, were pristine. For every drop of order present, an equal amount of lawlessness loomed in the nooks and crannies. Venerable trees peeking over the fence. Weeds creeping up it. Centerpieces made of wild flowers and herbs (assembled by <b><a href="http://ruthielindseydesign.com/" target="_blank">Ruthie</a></b>). With dusk rolling in and a roaring bonfire lit, the effect was bewitching. </div>
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And the rest of our guests, oh my goodness. At the risk of sounding like a big ol' can of cheese whiz, shooting out hot air and artificial-ness, I have to tell you in <i>all</i> honesty that our guests were beautiful people in every sense of the word. They came early and helped; they stayed late and told stories around the campfire; they sent us thank you gifts. </div>
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Here are a few of them: <b><a href="http://www.makersworkshop.net/" target="_blank">Maker's Workshop</a></b>, <b><a href="http://www.sarajule.blogspot.com/" target="_blank">Sarah Jule</a></b>, <b><a href="http://pennyweightblog.com/" target="_blank">Pennyweight</a></b>, <b><a href="http://bleubirdvintage.typepad.com/" target="_blank">Blue Bird Vintage</a></b>, <a href="http://ruthielindseydesign.com/" style="font-weight: bold;" target="_blank">Ruthie Lindsey Design</a><b>, </b><a href="http://www.abrahamrowe.com/" style="font-weight: bold;" target="_blank">Abraham and Susan Rowe</a><b>, </b><a href="http://homeandhill.com/" style="font-weight: bold;" target="_blank">Home and Hill Magazine</a><b>, </b><a href="http://wearsleeveless.com/" style="font-weight: bold;" target="_blank">Sleeveless</a><b>, </b><a href="http://www.hollerdesign.us/" style="font-weight: bold;" target="_blank">Holler Design</a><b>, </b><a href="http://www.porterflea.com/" style="font-weight: bold;" target="_blank">Porter Flea</a>. </div>
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Sometimes I get a little dramatic. Beth and I dreamed up this salad early on in our menu-making process and I made a lot of time and space for it inside my brain. I almost felt foolish that I hadn't thought to combine these ingredients before now: rubbed turnip greens, grilled corn, roasted okra, cornbread crumbs and buttermilk dressing. When I brought it outside to serve I announced, victoriously, that this was the salad I was <i>destined</i> to make. And with that in mind, I really hope you make it in these last days of summer- while the weather is hot and the okra is in season. I hope you make it with companions as dear as Beth and Rebekka and share it with guests as obliging as ours.</div>
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You can read Beth's story about the night <b><a href="http://localmilkblog.com/2013/09/a-kinfolk-workshop-the-art-of-camp-cooking-nashville.html" target="_blank">here</a></b> and watch Rebekka's video <b><a href="http://rebekkamannseale.com/blog/2013/8/28/the-art-of-camp-cooking" target="_blank">here</a> </b>and as an added bonus, <b><a href="http://www.nooga.com/163153/live-well-instead-of-better-celebrate-the-little-things/?utm_content=bufferacfa4&utm_source=buffer&utm_medium=twitter&utm_campaign=Buffer" target="_blank">here</a></b> is my friend Meghan's write up for Nooga.com.<br />
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<b>Turnip Green Salad </b><br />
<i>-serves 4</i><br />
<i><br /></i>
1 bunch raw turnip greens<br />
1 ear corn<br />
1 pound okra<br />
1/3 loaf your favorite <b><a href="http://localmilkblog.com/2012/07/southern-cornbread-two-ways-buttermilk-bacon-grease-cultured-coconut-milk.html" target="_blank">cornbread</a></b><br />
<b><a href="http://www.alchemyspicecompany.com/shop/fat-elvis-memphis-dry-rub" target="_blank">BBQ dry rub</a></b><br />
olive oil or grape seed oil<br />
kosher salt<br />
<b><a href="http://localmilkblog.com/2013/09/a-kinfolk-workshop-the-art-of-camp-cooking-nashville.html" target="_blank">herbed buttermilk dressing</a></b><br />
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1. Preheat oven to 400. Slice cornbread into small pieces, drizzle with oil and dust with dry rub. Bake until crispy and slightly golden, five to ten minutes.<br />
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2. Turn oven up to 425. Cut okra into 1 inch pieces, toss in oil and sprinkle with salt. Bake for ten minutes, toss, then bake for another five. Brush corn with oil and salt. If you have a grill going, throw it on until charred on all sides and cut the kernels off. If not, char the corn in your oven on broil and keep a watchful eye on it.<br />
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3. Meanwhile, de-stem and chop turnip greens (don't you throw out those stems- more on that later). Place in a gallon-sized plastic bag with two teaspoons oil and 1/4 teaspoon kosher salt. Press all the air out of the bag and give the greens a good, intimate massage. *This step can be done up to two days in advance.<br />
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4. Toss the turnip greens with dressing and top with vegetables and cornbread croutons.<br />
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HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com11tag:blogger.com,1999:blog-5894590131175255355.post-20530131077718534222013-08-20T17:36:00.000-05:002013-11-18T14:28:52.146-06:00Sweet Corn Pots de Creme with Strawberry Compote<div class="separator" style="clear: both; text-align: center;">
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This summer has been a little bit of a haze for me. Following some <b><a href="http://nothingbutdelicious.blogspot.com/2013/05/two-weeks.html" target="_blank">rather serious trauma</a></b> in May, I began to have trouble with memory, a power of the brain that, as I've learned, is really pretty paramount to being a functional human. Sometimes a common word like "poster" simply won't come to me; I call places by the wrong name; I ask Dan the same question repeatedly; I leave burners on long after I'm done making a cup of tea. And, as often as not, the frustration that comes with realizing what is happening to my mind brings me to tears.<br />
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I met up with <b><a href="http://localmilkblog.com/about" target="_blank">Beth</a></b> for the second time in early June. <i>I might start hysterically crying for no apparent reason</i>, I warned her immediately when I arrived to pick strawberries at <b><a href="http://www.valleyhomefarm.com/" target="_blank">Valley Home Farm</a></b> in Wartrace, Tennessee. <i>I can't think of anyone better than me to have a crying fit in front of</i>, she replied. Chatting and sweating and snapping photos, I quickly came to believe her. Beth is the type of Southern woman that is grossly underrepresented in popular culture. She is infinitely kind and generous, stern in her opinions, and she embraces a level of honesty which is perhaps beyond comfort for many people. We both grew up in Chattanooga, went to the same high school, and, driven by a misplaced contempt for Southern culture, we cut out of town for a good long while. But here we were again, talking about biscuits, no less. As Beth likes to say, she <i>boomeranged</i> back to Tennessee.<br />
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All the while, the clouds hung low in the sky, undecided. The rain finally fell when we left the farm. When I hit the highway. When it was sure to bring me anxiety and tears. I drove slower than molasses in winter and Beth beat me back to my own house by half an hour or more.<br />
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Shortly after we got back to Nashville, I felt better. It's disgustingly heartwarming how being surrounded by laughter and pumped full of champagne (spiked with <a href="http://localmilkblog.com/2013/06/honeysuckle-cordial-honeysuckle-biscuits-with-sea-salt-peach-butter-honeysuckle-mint-vinaigrette.html#more-7" target="_blank"><b>honeysuckle syrup</b></a>) can lift a girl's spirits. What followed was a night of surely destined culinary collaboration and slumber party-esque truth telling. Oh, and such glorious food! Spaghetti with browned butter, strawberry and balsamic sauce, <b><a href="http://localmilkblog.com/2013/08/cabbage-lentil-salad-a-strawberry-supper.html#more-604" target="_blank">cabbage and lentil salad</a></b>, and a my favorite food of all time: fresh bread, buttered in a near pornographic manner by a<b> <a href="http://weareforevercompany.com/" target="_blank">handsome, bearded man</a></b>.<br />
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I made dessert, a once-in-a-blue-moon dessert. Normally my mind <i>constantly </i>churns over possible routes to improvement, even after I have finalized a recipe. This dessert, well, not so much. When I tasted the pots de creme, I was astonished that <i>I</i> had made something so...stimulating. The custard is as rich and silky as they come, with the deep sweetness of corn; the compote, slowly spreading across the taught surface of the custard to form a panel of crimson stained glass, is slightly tart and acidic, with the bright sweetness of freshly picked berries.<br />
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In one foul bite I faced the reality of my genius <i>and</i> my delirium: I had made a remarkable dessert and didn't remember a thing about its construction, like waking up from a wonderful dream with only a loose grasp on what it entailed. You have Beth and <b><a href="http://rebekkamannseale.com/" target="_blank">Rebekka</a></b> to thank for watching me make the whole thing and filling me in on what I had done.<br />
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<b>Sweet Corn Pots de Creme</b><br />
<i>-serves 6</i><br />
2 cups half and half<br />
kernels from two ears of corn<br />
1/2 cup raw cane sugar<br />
6 egg yolks at room temp<br />
pinch of sea salt (about 1/8 teaspoon)<br />
6 four ounce ramekins<br />
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1. Preheat oven to 300.<br />
2. Place kernels, cream and sugar in a sauce pan and heat over medium low for half an hour. Bring mixture to a gentle simmer for an additional 15 minutes, being careful not to boil. Pulse in a blender until there are no longer large chunks of corn. Pour through a fine mesh sieve to strain. Slowly stream mixture into egg yolks, whisking constantly.<br />
3. Place ramekins in a baking dish with enough water to cover them half way. Pour cream mixture into ramekins and bake for 30-45 minutes, or until set. Chill before serving. Top with compote.<br />
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<b>Strawberry Compote </b><br />
<i>-serves 8</i><br />
1 pint strawberries*<br />
1/4 cup honey<br />
juice and zest of one lime<br />
<br />
Combine lime and honey in a small pot and bring to a simmer for 10 minutes. Add strawberries and simmer for another 10-15 minutes, or until berries are soft. Adjust sweetness and acidity to your liking. Maybe throw in a pinch of sea salt. Serve warm or cooled, but not hot. Call it "<a href="http://en.wikipedia.org/wiki/Coulis" target="_blank"><b>coulis</b></a>" if you're feeling fancy.<br />
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*I'd imagine you could use any berry you like, fresh or frozen. Blackberries and corn are a particularly delicious duo.<br />
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<br />HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com3tag:blogger.com,1999:blog-5894590131175255355.post-7435867229493223172013-08-12T18:09:00.001-05:002013-08-12T18:09:32.826-05:00Summer + Bachelor's Jam<div class="separator" style="clear: both; text-align: center;">
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Maybe I've been reading <i><b><a href="http://www.hbo.com/game-of-thrones/index.html" target="_blank">Game of Thrones</a></b></i> too avidly, but I can't help that my heart has begun to sink under the weight of the words "<i>winter is coming</i>." This summer has been incredibly good to me, and I'm unsettled by the fact that it's about to be over. I haven't had time to post about it all: the adorable children, the afternoons spent in the balmy Tennessee countryside, the many late night soirees made indelible by good food and even better company... the list goes on and on. So, in true back-to-school fashion, I thought I'd share with you a little essay about what I did this summer. </div>
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I went to a crawfish boil, where the hosting family had the <i>best</i> attire.<br />
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I took a trip to <a href="http://crabtreefarms.org/" target="_blank"><b>Crabtree Farms</b></a> with my new friend <a href="http://sarajule.blogspot.com/p/blog-page.html" target="_blank"><b>Sara Jule </b></a>and enjoyed the scenery while three of her six precious children picked blackberries. Then we had <a href="http://localmilkblog.com/2013/08/summer-soiree-blackberry-bbq-sauce-faux-smoked-pulled-pork.html" target="_blank"><b>this</b></a> delicious dinner. <br />
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I went strawberry picking with <a href="http://rebekkamannseale.com/blog/2013/6/3/2252-beth" target="_blank"><b>Beth </b></a>and then had yet another amazing dinner at <b><a href="http://rebekkamannseale.com/" target="_blank">Rebekka</a></b>'s house.<br />
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Dan and I celebrated one inspiring year together, one that has come with a great deal of change and an even larger sum of affection. He bought me these flowers mixed with herbs from <a href="https://www.facebook.com/whitesquirrelfarm" target="_blank"><b>White Squirrel Farm</b></a> and I think they're so stinkin' pretty I can hardly stand it.<br />
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And, in the final weeks of Summer, I've taken the words of <b><a href="http://www.bartleby.com/17/1/36.html" target="_blank">the ant</a></b> to heart: "It's best to prepare for the days of necessity." Every time I've gone to the market over the past several weeks, I've picked up something colorful to hoard away for winter: peaches, plums, cherries, apricots and nectarines. <span style="text-align: left;">I stuffed it all into mason jars and doused it with sugar...</span></div>
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<span style="text-align: left;">Then covered it up with brandy, to save for a crumble or a clafoutis at Christmas, or maybe a boozy upside down cake for New Years. A special treat. </span></div>
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<b> Bachelor's Jam</b><br />
<br />
Ingredients:<br />
glass jars with tightly fitting lids<br />
ripe, firm fruit such as cherries, apricots, plums, peaches, nectarines, figs or pears<br />
herbs such as rosemary or thyme, citrus peel or spices such as whole vanilla bean, cinnamon stick or star anise (optional)<br />
raw cane sugar<br />
high proof liquor<br />
<br />
Instructions:<br />
<br />
<div>
<div>
<div>
<div>
1. Sanitize jars, lids, knife and cutting board with boiling water.</div>
2. Rinse fruit under cold water and dry with a clean kitchen towel.</div>
3. Chop fruit to your liking- anything 1/2" or larger. You can leave pits in, or take them out. </div>
4. For every layer of fruit you add to the jar, cover with a
spoonful of sugar. The "proper" ratio is 2/3 alcohol to 1/3 cup sugar,
but you can adjust the amount of sugar you use based on your own taste
and the sweetness of the fruit. </div>
5. When the jar is full, pour in high proof liquor and make
sure everything is fully submerged before closing. Store in a cool, dark
place for about three months before using.HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com2tag:blogger.com,1999:blog-5894590131175255355.post-12899146573569308092013-08-05T17:18:00.000-05:002013-08-05T18:33:02.277-05:00Obsession Pie<div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVav49GGaxZ3Rak45FyyCEC6W4FO6SAogGj_Ic2HuV66zU0I8VIAv7BZ4BJacbMvKS5XFES8kUwGsjQZB_2lhVUWh8G4itXWwSUkxXqC4dj9mmUr_vjkbJPiAob1bQifTrNPJY4n9t0Bw/s1600/tomatopie_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgMVav49GGaxZ3Rak45FyyCEC6W4FO6SAogGj_Ic2HuV66zU0I8VIAv7BZ4BJacbMvKS5XFES8kUwGsjQZB_2lhVUWh8G4itXWwSUkxXqC4dj9mmUr_vjkbJPiAob1bQifTrNPJY4n9t0Bw/s1600/tomatopie_01.jpg" /></a> In Nashville tomatoes are practically an icon, boasting a level of fame and fandom on par with the twangiest of country music stars. For ten years now, the tomato has inspired its own <b><a href="http://tomatoartfest.com/" target="_blank">festival</a></b>, complete with tomato themed murals, music, jewelry, art and recipe contests. "The tomato is a uniter, not a divider," the festival posters, bumper stickers and t-shirts say. <br />
<br />
It was about the time of the <b><a href="http://tomatoartfest.com/" target="_blank">Tomato Art Festival</a></b> last year that the tomato became a uniter in a very real way for me. I had been in love with a certain someone for the better part of the summer and on an unseasonably cool Sunday morning in August, he came over for brunch. I made food that I knew would be the ticket to <i>my</i> heart, crossing my fingers that he shared similar tastes: tomato pie, spinach wilted in butter, poached eggs and <b><a href="http://prbutcher.com/" target="_blank">Porter Road Butcher</a></b> bacon.<br />
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I set my army blanket and plates out on the porch and we sat down, both nervously sipping on black coffee. The eggs oozed their golden yolks and the bacon snapped with a perfect <i>crunch</i>, but it was the tomato pie that broke our silence. "I'm pretty obsessed with you," he said after one bite.<br />
<br />
Blinded by and high on love, I don't remember the exact details of that pie. One year later I decided to make another, and although I'm still blinded by and high on love, this time I wrote down the recipe.<br />
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<b>Obsession Pie (Tomato Tart Tatin)</b><br />
<i>adapted from <a href="http://www.telegraph.co.uk/foodanddrink/recipes/9443942/My-Favourite-Dish-Eric-Lanlard-on-heirloom-tomato-tarte-tatin.html" target="_blank">Eric Lanlard</a> </i><br />
<i>-yields 8 servings</i><br />
<i><br /></i>
<i>This is one of my more advanced recipes. When placing the dough over the tomatoes, try to not only fold it over, but really tuck it in. If you feel you have both the gumption and finesse, I highly recommend draining the pan a second time half way through cooking. </i><br />
<b><br /></b>
one disc<b> <a href="http://nothingbutdelicious.blogspot.com/2013/07/as-american-as.html" target="_blank">pie dough</a> (</b>or store bough puff pastry) <b> </b><br />
1T grape seed oil<br />
heirloom tomatoes, about the size of golf balls<br />
few sprigs lemon thyme<br />
3 ounces fresh mozzarella, finely chopped<br />
2T grainy mustard (optional)<br />
salt and lemon pepper to taste<br />
<br />
herbs and <b><a href="http://www.splendidtable.org/story/what-extra-virgin-means-and-who-in-the-olive-oil-industry-abides" target="_blank">good olive oil</a></b> to garnish<br />
<br />
1. Preheat oven to 425. Coat the bottom of a 10" cast iron skillet with oil over low heat on stove. Slice tomatoes in half, season with salt and lemon pepper and place them cut side up. Cover tightly with foil and bake for <b>15</b> minutes or until very juicy.<br />
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2. Remove pan and lower heat to 400. Being very careful not to burn yourself, drain juices. Squish tomatoes towards the center and sprinkle with lemon thyme and mozzarella.<br />
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3. Roll dough until it is 1/8" thick, about 11"-12" in diameter. Spread with mustard and lay it across the tomatoes, with the mustard facing down*. Tuck the excess dough over the edges with a knife. Brush with cream or egg if desired. Place in the bottom third of the the oven.<br />
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4. Bake 35-40 minutes (rotating 180 degrees half way through) or until crust is golden brown. Flip onto a plate (once again, being so so so careful!) while hot.<br />
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*This can be pretty tricky. The best way to do it is to <a href="http://nothingbutdelicious.blogspot.com/2013/07/as-american-as.html" target="_blank">fold the dough into thirds</a>, spread mustard on one side, place that side down, then spread the other two sides as you unfold it over the tomatoes.<br />
<br />HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com2tag:blogger.com,1999:blog-5894590131175255355.post-18558337801180587182013-07-29T11:39:00.003-05:002013-07-31T15:26:01.847-05:00Strawberry Jam with Lavender and Honey<div class="separator" style="clear: both; text-align: center;">
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Back in April I went hiking in the woods behind my house every morning. The soft earth gave way beneath me as my boots sang a rhythmic <i>squish, squish</i>, and all around me something was just beginning. Springtime, I noted, is a time for imagination. A time in which the very first strokes of paint are spread across a canvas, a time in which anyone save except the artist, is compelled to wonder at what the finished masterpiece might look like. Although I have seen many Southern summers in my life, I can never quite remember or project how unfathomably breathtaking July will be.<br />
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Now that summer is here, the woods are thicker and greener than I had hoped they would be, and the fields are lush with ripe berries, bumble bees and flowers. There's a certain comfort in the fact that life has not only returned, but thrived; it brings me a type of peace that is hard to come by in any other setting and I want to bottle up this feeling to save for a darker time. So naturally, I make jam.<br />
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I've made jam and preserves out of nearly every type of berry there is, but my favorite and the most comforting of all is strawberry. During bouts of depression or heartache, I find that it is my soul, not my stomach that requires nourishment and food becomes a moot point. Standard "comfort food" like macaroni and cheese or chocolate chip cookies strikes me as nauseating. But French bread topped with salted butter and strawberry jam, with its remembrance of the peace of summertime, provides the exact kind of sustenance I need.<br />
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This strawberry jam is made with a very old technique, using very little sugar and no added pectin. Its sweetness is a three part note, starting on the tip of your tongue with the sugar and honey in the syrup, continuing with the juice from the berries as you bite down, and ending with the floral finish of lavender in your nose. Serve it on crusty bread with mild cheese such as <a href="http://www.cypressgrovechevre.com/our-cheese/soft-ripened-cheeses/humboldt-fog-grande.html#.UfaYPbQ8xBg" target="_blank">humboldt fog</a> or <a href="http://www.gabriel-coulet.fr/gabriel-coulet/vente-en-ligne/produits-alimentaires.dhtml" target="_blank">gabriel coulet</a>, or with <a href="http://rebekkamannseale.com/blog/2013/7/21/pickle-and-preserve" target="_blank">herbed butter</a>.<br />
<b><br /></b>
<b>Strawberry Jam with Lavender and Honey</b><br />
<i>adapted from Christine Ferber's "<b><a href="http://www.amazon.com/Mes-Confitures-Jellies-Christine-Ferber/dp/0870136291/ref=sr_1_1?s=books&ie=UTF8&qid=1375109087&sr=1-1&keywords=mes+confitures" target="_blank">Mes Confitures</a></b>"</i><br />
<i>-yeilds 40 ounces</i><br />
<i><br /></i>
2.5 pounds strawberries*<br />
1 1/2 cups raw cane sugar<br />
juice of one small lemon<br />
1.5 Tablespoons raw honey<br />
3-4 drops lavender essential oil (such as <a href="http://www.doterra.com/us/" target="_blank">DoTerra</a>)<br />
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1. Rinse strawberries with cold water, pat dry and remove stems. Leave whole if you have small berries, or cut into pieces to your liking. Mix berries with sugar and lemon juice. Cover and let sit in the fridge overnight.<br />
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2. Bring mixture to a simmer in a large pot over medium. Return to bowl, cover and refrigerate overnight.<br />
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3. Strain mixture and bring syrup to a boil (221F). Add half of strawberry pieces and return to a boil for five minutes, skimming off any foam.<br />
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4. (Optional) Let jam cool for 10-15 minutes. Stir in remaining berries, essential oil and honey. Do not boil jars to seal if you do this step, as it will make the essential oil rancid. Refrigerate.<br />
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*This recipe should work with other berries such as currants, blueberries and blackberries. Also consider using different types of essential oil such as basil, but remember that a little bit goes a long way; err on the side of caution!<br />
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Special thanks to <b><a href="http://localmilk.blogspot.com/" target="_blank">Beth Kirby</a></b> for being fantastic company and a beautiful hand model while strawberry picking at <b><a href="http://www.valleyhomefarm.com/" target="_blank">Valley Homey Farm</a></b>.HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com0tag:blogger.com,1999:blog-5894590131175255355.post-83472596826445811122013-07-19T19:35:00.000-05:002013-11-18T15:26:26.605-06:00As American As<div class="separator" style="clear: both; text-align: center;">
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A while back a dear friend of mine emailed me to ask if I had any good Father's Day-related stories or recipes.<br />
<br />
Yes! I wrote back.<br />
When my maternal Great Grandfather came to America from Greece he knew one word in English: <i>apple pie</i>. Like many immigrants, he arrived in New York City and took a job at a hotel. For a week, all he ate was apple pie because it was the only thing he could order. Years later, he moved to Chattanooga and opened several restaurants, each of which served apple pie.<br />
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By the time I had finished typing the story, I was befuddled by my own stupidity. I didn't have a recipe for apple pie. So the next day I started recipe testing.<br />
<br />
Perhaps I'm a bad American, or dare I say it, a bad Southern lady, but after baking many, many pies, I came to the conclusion that I much prefer the French galette to the American double crusted pie. First of all, there's much less room for failure. The art of placing the second layer of dough on top of the fruit and cutting both even and decorative slits is an art that is lost even on me, and I'm a food stylist. An open faced pie lets the filling breath, meaning the fruit basically roasts instead of stewing, making the flavor richer and more concentrated and ensuring that one will never find a soupy mess at that pivotal moment when the pie is first sliced open.<br />
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Further more, the galette requires less kitchen equipment and does not presume the expectation of looking perfect. It's simple and rustic and unlike a covered pie, it allows the eater to feast her eyes on the filling itself, soft and fragrant and shiny with glaze. This particular recipe is especially visually enticing; the crust is marbled with cheese that browns beautifully in the oven.<br />
<br />
<b>Apple Galette</b><br />
<br />
<i>for the crust (makes two 9" pies):</i><br />
2 1/2 cups all purpose flour (about 12.5 ounces)<br />
1 and 3/4 sticks salted butter (14 Tablespoons)<br />
1T raw cane sugar<br />
6 ounces gruyere or sharp cheddar cheese, grated<br />
1/4 cup cold vodka (any liquor 80 proof or higher)<br />
1/4 cup ice water<br />
1 teaspoon kosher salt<br />
<br />
<i>for the filling:</i><br />
3 large apples, cored and sliced (and peeled if you're fancy like that)*<br />
2T salted butter<br />
3T raw cane sugar<br />
1 heaping Tablespoon honey or apricot preserves<br />
<br />
<i>Making pie crust is one of those things that everyone has a very staunch opinion about, from the tools used to the method of assembly. The only "special" equipment I use is a <b><a href="http://www.amazon.com/OXO-Multi-Purpose-Pastry-Scraper-Chopper/dp/B00004OCNJ/ref=sr_1_4?ie=UTF8&qid=1374278056&sr=8-4&keywords=pastry+cutter" target="_blank">pastry scraper</a>, </b>which makes folding and transferring your dough (pictured above) much easier. A heavy rolling pin comes in pretty handy, but a full bottle of wine will do just as well. </i><br />
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1. Place flour and sugar in a large bowl. Make sure butter is very cold and chop into large chunks with a knife. Cut the butter into the flour with two forks, a potato masher or a pastry cutter. It is better to under mix at this stage than to over mix. Stop cutting when the pieces of butter are about the size of an M&M. Don't be tempted to do this step in a food processor, since the heat of the motor will affect the temperature of the butter.<br />
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2. Fold in the cheese so that it is coated with flour. Drizzle in vodka and water. If 1/4 cup water isn't enough, add more 1 Tablespoon at a time (mine took 3T extra). Working quickly, use your hands to form a ball. You should be able to see butter marbled throughout the dough. Cut into two pieces, form discs and cover tightly with plastic wrap. Refrigerate for at least one hour.<br />
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3. Preheat over to 400. On a well floured area, roll out one piece of dough until it is 1/8" thick. Use the pastry scraper to fold the sheet into thirds (pictured above) . If you have an 8" or 9" tart pan, oil it and unfold the dough (you should have about an inch or two hanging over the sides). If you don't have a tart pan, place the dough on a piece of parchment paper on a large cookie sheet. Use a plate or cake pan to mark an 8" or 9" circle in the center. Place Apples in the center and sprinkle with sugar. Fold the edges of the dough over the apples and dot with butter. Brush dough with butter, egg, or cream if desired.<br />
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4. Bake for 45 minutes, turning every 15. Let cool for 15 minutes. Brush the top of the apples with warmed honey (10 seconds in the microwave) or preserves to glaze. Let cool another 15 minutes before slicing.<br />
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<i>*Most any fruit works with this recipe. Peaches are especially delicious.</i>HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com11tag:blogger.com,1999:blog-5894590131175255355.post-76778244479472559292013-07-01T21:45:00.002-05:002013-07-01T21:45:47.154-05:00My favorite summer drink + online magazine<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8sgO_ADQ6zLzp6n20CEu5dSNOMmLgvfdXfFugh-pPVC0qEs86tVmXKiyh8Vh4S2kpLsO1-VraOixsbQwo4QX93LDQCkP6ydIhe_cFlaFeWLmVTcTnH8SvZaQ7s9iZkXu7vJb6Lm6LT5eE/s625/kompote_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8sgO_ADQ6zLzp6n20CEu5dSNOMmLgvfdXfFugh-pPVC0qEs86tVmXKiyh8Vh4S2kpLsO1-VraOixsbQwo4QX93LDQCkP6ydIhe_cFlaFeWLmVTcTnH8SvZaQ7s9iZkXu7vJb6Lm6LT5eE/s1600/kompote_01.jpg" /></a></div>
Have I mentioned to y'all how much I love <i><a href="http://thechalkboardmag.com/" target="_blank"><b>The Chalkboard Magazine</b></a></i>? My editor, Suzanne, is one of the only people in the whole world who gets excited when I talk about fermentation. And better yet, she lets me write about it.<br />
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<a href="http://thechalkboardmag.com/make-kompot-fresh-juice" target="_blank"><b>Here</b></a> is my second article that's been published in <i>The Chalkboard</i>. It's a recipe for kompot, a quickly fermented ancestor to fruit punch. I made mine with pineapple, ginger and raw honey and it's my absolute favorite way cool off in these hot summer months. If you make it tomorrow, it will be ready just in time for the 4th of July. <br />
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Which reminds me... I'm off to celebrate our country in one of our oldest cities- Boston! Follow me on <a href="http://instagram.com/hmmessinger#" target="_blank"><b>Instagram</b></a> to see my travels. <br />
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<br />HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com1tag:blogger.com,1999:blog-5894590131175255355.post-80570823385530521942013-06-15T09:08:00.000-05:002013-06-15T09:08:48.745-05:00Jeni<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1rPZRnOZ3YsFuPb8zathgeYzQd3d25JzCWGt1_y-Q-jsycbpfjN5DdnZ6AmHUvolPzSbJjy5rr71WaBYgho6dUzVHRKgx72Y8P8720mEdAhbhwJd879q-VQyKrzj82-yKuZlG3qA8pN_/s1600/Jeni_04.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZ1rPZRnOZ3YsFuPb8zathgeYzQd3d25JzCWGt1_y-Q-jsycbpfjN5DdnZ6AmHUvolPzSbJjy5rr71WaBYgho6dUzVHRKgx72Y8P8720mEdAhbhwJd879q-VQyKrzj82-yKuZlG3qA8pN_/s1600/Jeni_04.jpg" /></a></div>
Last week something amazing happened: I got to watch <b><a href="http://www.saveur.com/article/Kitchen/Heres-the-Scoop-Jenis-Splendid-Ice-Creams" target="_blank">Jeni Britton Bauer</a></b> make ice cream right here in Nashville at <b><a href="http://rolfanddaughters.com/" target="_blank">Rolf & Daughter's</a></b>. To those of us that follow the religion that <i>is</i> ice cream, she is basically the savior, come to lead the rest of us down the path of dairy enlightenment. Her book, <i><b><a href="http://www.amazon.com/Jenis-Splendid-Ice-Creams-Home/dp/1579654363" target="_blank">Jeni's Splendid Ice Creams at Home</a></b></i>, has been dubbed the "homemade ice cream-making Bible" by <i>The Wall Street Journal</i>. As a person, she is as sweet and colorful and the ice cream that she makes and after half a lifetime of obsessing over ice cream, it is clear that she is still completely <b>entranced</b> by her work. Before she even started pouring the milk, she made one thing very clear: "An ice cream obsession isn't about all the fun flavors you can do; it's about the texture and body."<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqS-uACjEvkR15CNknHWPPxhmYEpZ0faS-koESHOd_pdzwpU81scEx5p6A8aG7F2PnXdp7NTDiwoI72k7Cop7q4W0th0bYKI3ykwc_2H1lKynMyVxMjXMQ7LDavvwGLOP9FRm93MR2Fc4E/s1600/Jeni_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEiqS-uACjEvkR15CNknHWPPxhmYEpZ0faS-koESHOd_pdzwpU81scEx5p6A8aG7F2PnXdp7NTDiwoI72k7Cop7q4W0th0bYKI3ykwc_2H1lKynMyVxMjXMQ7LDavvwGLOP9FRm93MR2Fc4E/s1600/Jeni_01.jpg" /></a></div>
Making ice cream is a process that is both enormously flexible and entirely rigid. Butterfat is like a culinary silly putty; simply stick it up against any other thing and it will mimic that flavor readily (which is always unfortunate when milk happens to sit next to an onion in the fridge). As far as flavor possibilities go, well, the sky is the limit! Yet coaxing that same butterfat into a perfectly creamy texture is a process that leaves little room for mistake.<br />
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According to Jeni, great ice cream combines excellent <b>flavor</b>, <b>texture</b>, <b>body</b> and <b>finish</b>, making it an intensely multi-sensory experience. The first two are pretty straight-forward; flavor is detected on the tongue and aroma in the nose. (Flavor, by the way, is always accentuated by salt, even in ice cream, so throw a pinch in!)<br />
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Texture and body are a little more tricky. As far as ice cream goes, I consider texture to be a visual and tactile indicator of greatness. Texture is the way ice cream feels or looks when it is <i>outside</i> of your mouth: creamy and smooth, almost glossy, scooped with ease and free of ice crystals. Body is closely related to texture and is the hardest component to explain because it is the way ice cream feels <i>inside</i> your mouth: dense, rich, sumptuous.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqo_Aja0-I3qhwcmsyZj54Ng6wNbXZNrR0l0twE4rrR6Gzgq0_LWp50ybizZ2Tn68w3ku39ls0ojqAz6ABxtlbDn8JX9us-O0jbk7Q39-AAVMrDFY4U_GZawBoc-nl9x-G4YnKlMzYZOHK/s1600/Jeni_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgqo_Aja0-I3qhwcmsyZj54Ng6wNbXZNrR0l0twE4rrR6Gzgq0_LWp50ybizZ2Tn68w3ku39ls0ojqAz6ABxtlbDn8JX9us-O0jbk7Q39-AAVMrDFY4U_GZawBoc-nl9x-G4YnKlMzYZOHK/s1600/Jeni_03.jpg" /></a></div>
And of course, body is the most seductive part of good ice cream. <a href="http://www.boston.com/lifestyle/blogs/thenextgreatgeneration/2012/04/culinarily_curious_addicted_to.html" target="_blank"><b>One of the reasons</b></a> that dairy products are so delicious is <b>butterfat</b>, which is one of only two types of fat (the other one being lard) that melt at human body temperature. "I'm getting goosebumps right now thinking about butterfat," Jeni said, as she began to explain its magic. If you've successfully coaxed your butterfat and other ingredients into having amazing texture and body, your ice cream should melt effortlessly as you eat it- just enough to coat your tongue evenly with each lick. And in my mind, that means that Fate has destined ice cream for the human tongue.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBMMHExGtmqzcjNb61Ch2vUpHneuP7iRoQBIcGlhpR1E2L01uytI1_8cz_oyMum6a9Z2ewNv9kwItiDe8rVQjzHhJnUe9xUzeb-w7seqUQCUmKH0q5eLmkxm32DoNre0DP_S_k7B3tW0s/s1600/Jeni_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEieBMMHExGtmqzcjNb61Ch2vUpHneuP7iRoQBIcGlhpR1E2L01uytI1_8cz_oyMum6a9Z2ewNv9kwItiDe8rVQjzHhJnUe9xUzeb-w7seqUQCUmKH0q5eLmkxm32DoNre0DP_S_k7B3tW0s/s1600/Jeni_02.jpg" /></a></div>
You can experiment with your own ice cream flavors using the recipe for <b><a href="http://www.saveur.com/article/Recipes/Jenis-Ice-Cream-Base" target="_blank">Jeni's Ice Cream Base</a></b>, which can be found online at Saveur.com. I highly recommend trying simple flavors at first: add a large handful of fresh herbs after you remove the base from the heat, but before chilling. Strain the mixture before churning. Have fun with your topping choices, too! Try something like sage ice cream with bourbon blackberry sauce, or rosemary ice cream with toasted or spiced nuts. If you want to try more exotic flavors, look into purchasing essential oils (such as <a href="http://www.doterra.com/us/" target="_blank"><b>DoTerra</b></a>) and remember that a little bit of essential oil goes a very long way.HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com3tag:blogger.com,1999:blog-5894590131175255355.post-44960774470561292152013-06-07T15:48:00.003-05:002013-07-24T18:56:43.781-05:00Preview: Darling Magazine Issue No. 4<div class="separator" style="clear: both; text-align: center;">
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This past month I wrote, styled and photographed an article about bonfire cooking for the fourth issue of <i><b><a href="http://darlingmagazine.org/all-articles/" target="_blank">Darling Magazine</a></b></i>, which is now available for pre-order <b><a href="http://darlingmagazine.org/shop/issue-no-4/" target="_blank">here</a></b>! </div>
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Until your copy comes in the mail, I thought I'd tide you over with some outtakes from the shoot. Here are a few shots of my favorite item on the menu: S'mores Sundaes with Bourbon Cream Sauce.</div>
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To make:<br />
your favorite chocolate ice cream<br />
graham crackers<br />
toasted marshmallows<br />
bourbon cream sauce (mix 2T bourbon with 1/3 cup sweetened condensed milk)<br />
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...Enjoy! HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com2tag:blogger.com,1999:blog-5894590131175255355.post-10345873464532703182013-05-19T15:36:00.001-05:002013-05-19T18:36:07.082-05:00Two Weeks<br />
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Here's to my health, y'all.<br />
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Two weeks ago, hands shaking- heart racing- glass shattered- sirens wailing- lights flashing, an EMT ran his hand down my back and told me my neck might be broken.<br />
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In the rain and the cover of night, something had gone horribly wrong: my car hydroplaned out of control. A truck driver in a semi saw me too late and as he passed by my spinning Forrester, he had no choice but to go right over me. When I opened my eyes, I was <i>completely</i> bewildered by the fact I was still alive.<br />
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Covered in an infinite amount of broken glass, I crawled into the backseat to check on <a href="http://instagram.com/p/ZOTkrogIeo/" style="font-weight: bold;" target="_blank">little Pixel</a>- thankfully she was<b> </b>still strapped into her <b><a href="http://www.amazon.com/s/?ie=UTF8&keywords=seat+belt+for+dogs&tag=googhydr-20&index=pets&hvadid=11519882901&hvpos=1t1&hvexid=&hvnetw=g&hvrand=9790023311807793041&hvpone=&hvptwo=&hvqmt=b&hvdev=c&ref=pd_sl_8jbwi4avge_b" target="_blank">seatbelt</a> </b>and<b> </b>patiently waiting for me. Before I could open the door I heard the voice of Patti, a complete stranger, my sweet guardian angel in a ballet pink sweatshirt. She handed me her phone through the window and what else was there to do? I called my Mom. Patti, comforting and helpful, stayed with me from the time I got out of my car until I rode away in an ambulance.<br />
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It was about the time the ambulance arrived that I started hearing horror stories of crash victims who were seemingly fine and then later became instantaneously paralyzed due to spinal injury. Everyone I encountered that night told me a horror story, as if to remind me that Death had come for me and unexpectedly decided to leave empty-handed. My heart rate was off the charts for hours.<br />
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After being admitted to the hospital, hearing a plethora of horror stories and having x-rays taken, I was half expecting to hear that my neck <i>was</i> broken. Instead, the doctor walked through the door with a smile on her face and began raving about my <b><a href="http://www.webmd.com/hypertension-high-blood-pressure/news/20121212/beetroot-juice-blood-pressure" target="_blank">blood pressure</a></b>- something I've never heard before!<br />
<br />
Well, several weeks ago I wrote and photographed an article for <b><a href="http://thechalkboardmag.com/" target="_blank">The Chalkboard</a></b> about the health benefits of beet kvass (one of which is lowered blood pressure) and have been drinking it regularly ever since. I can't even begin to explain to you how good it felt to hear some good news in the shadow of misfortune. I think I'll drink beet kvass every day, forever and ever.<br />
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You can read more about beet kvass and how to make it<b> <a href="http://thechalkboardmag.com/" target="_blank">here</a> </b>(as of 05/20/13).<br />
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<br />HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com2tag:blogger.com,1999:blog-5894590131175255355.post-49279594461111115022013-05-15T19:39:00.000-05:002013-06-07T23:10:29.953-05:00Two YearsIt's extraordinary how much the span of two short years can change a person. I find myself questioning how it's even possible.<br />
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I started this blog two years ago: two boyfriends, two houses, two cars, two jobs...ago. Back then I didn't own a kitchen scale, a stand mixer or a <a href="http://www.silpat.com/" target="_blank">Silpat</a> and the only cookbook in my kitchen was a 1984 copy of <i>The Joy of Cooking</i>, which is missing half of the index. But I started a food blog anyway and my very first entry was about <b><a href="http://nothingbutdelicious.blogspot.com/2011/05/cookies-are-delicious.html" target="_blank">chocolate chip cookies</a></b>. I used almond flour, grapeseed oil and agave nectar instead of flour, butter and sugar. I called turbinado sugar "turbine sugar." Please never make them. Make these super moist, toasted oatmeal and chocolate chip cookies instead.<br />
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Who are you now compared to who you were two years, five years, ten years ago?<br />
<br />
<i>These cookies are a hybrid of the<span style="font-weight: bold;"> </span><a href="http://www.nytimes.com/2008/07/09/dining/091crex.html" style="font-weight: bold;" target="_blank">New York Times chocolate chip cookies</a> and <b><a href="http://www.bakersroyale.com/cookies/neiman-marcus-chocolate-chip-cookies/" target="_blank">Neiman Marcus chocolate chip cookies</a> </b>and <b><a href="http://www.foodnetwork.com/recipes/alton-brown/the-chewy-recipe/index.html" target="_blank">Alton Brown's the chewy</a></b>.</i><br />
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<b>Hannah Messinger's chocolate chip cookies</b></div>
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<i>Makes 22 large cookies</i><br />
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5 ounces old-fashioned oats</div>
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</div>
<div>
6.5 ounces bread flour</div>
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1 teaspoon baking powder</div>
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1 cup (two sticks) salted butter</div>
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10 ounces sugar, half brown, half white</div>
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1 teaspoon vanilla</div>
<div>
2 large eggs at room temp</div>
<div>
12 ounces semi-sweet chocolate chips<br />
flaky salt</div>
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<div>
1. Melt 2 Tablespoons over butter over medium heat in a skillet. Toast oats, stirring occasionally, until they smell like popcorn. Pulse them in a food processor until they are as fine as possible. Whisk with other dry ingredients.</div>
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2. Cream butter and sugars together. Add eggs, one at a time, followed by vanilla. At a very low speed, mix in dry ingredients. Give about 1/4 of the chocolate chips a good chop- don't be tempted to do this step in the food processor because the heat from the motor will melt the chocolate. Fold in chocolate.<br />
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3. Cover tightly in plastic wrap and refrigerate for at least 24 hours, or up to 72 hours. </div>
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4. Preheat your oven to 350. Roll dough into 2 ounce balls and bake six at a time. The length that you bake your cookies will determine the texture. About 14 minutes will give you a good, chewy cookie. 18 minutes will give you a more old-fashioned, crispy cookie.<br />
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5. As soon as you pull your pan out of the oven, top the hot cookies with a sprinkle of salt. Let them rest for 5 minutes before transferring to a cooling rack.<br />
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HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com1tag:blogger.com,1999:blog-5894590131175255355.post-56781057017104922142013-05-01T17:12:00.002-05:002013-07-23T11:41:40.657-05:00Super Southern: Strawberry Cake<div class="separator" style="clear: both; text-align: center;">
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Summer in Tennessee smells like strawberries. Starting at the end of
April and going through mid June, they grow in an absolutely rampant
fashion- cultivated in fields, gardened in yards and wild on the side of
the road. Some afternoons, when the sun warms the world up to 80
degrees or so, the nectarous scent permeates my mind to the point that
all I can think about is: <i>strawberry jam, strawberry ice cream, strawberry compote, strawberry chutney, strawberry pie,</i> and on and on and on. <br />
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More times than not, my mind lands on <i>strawberry cake</i>. <br />
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Here in the South, traditional strawberry cake is made with
lots of sugar, strawberry Jello mix and frozen strawberries in syrup.
The crumb is tender and intensely sweet. Each bite is molten with the
juice from the berries. In my house, it's a dessert that signifies the start of Summer. And isn't that the best feeling, knowing that Summer is <i>finally</i> here? <br />
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<i>My version of this Southern classic is notably less sweet and uses fresh
strawberries instead of frozen. The one ingredient that you just can't skip is the strawberry gelatin, which gives the cake its
unique texture and turns the batter the dreamiest shade of pink.</i><b> </b><br />
<br />
<b>Southern Strawberry Cake</b><br />
<br />
1 cup (two sticks) salted butter<br />
1 cup (about 7 ounces) raw cane sugar<br />
4 large eggs at room temp<br />
2 pounds strawberries, divided<br />
3 cups (13.5 ounces) low protein flour*<br />
1 Tablespoon baking powder<br />
1 teaspoon baking soda<br />
3 ounces (one small package) <a href="http://www.amazon.com/Natural-Desserts-All-Natural-Fruit-Dessert/dp/B004A748W0/ref=sr_1_4?ie=UTF8&qid=1367443983&sr=8-4&keywords=organic+jello" target="_blank"><b>strawberry gelatin</b></a><br />
3/4 cup 2% buttermilk<br />
1 pint (cold) whipping cream<br />
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1. Preheat oven to 350 with a rack in the middle. Butter and flour two 8" cake pans. <br />
<br />
2. Cream butter and sugar in a large bowl. Add eggs one at a time.<br />
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3. Pulse one pound strawberries in food processor until chunky, but not pureed. Add to bowl.<br />
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4. Sift together the flour, baking soda, baking powder and gelatin. Fold half of it into wet ingredients, followed by buttermilk and the other half. If your batter looks broken, that's okay- it's just the strawberries.<br />
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5. Let batter rest 15 minutes. Pour evenly into pans and bake for 30-35 minutes, or until a toothpick inserted into the center comes out clean. Meanwhile, beat cream until semi-stiff peaks form and slice remaining strawberries. <br />
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6. Allow cake to cool for 15 minutes before flipping onto a rack. This is a <i>very</i> delicate cake, so be gentle. When layers are completely cool, decorate with whipped cream and sliced strawberries. Serve immediately after frosting. If you're planning on transporting this cake, bring layers and whipped cream and assemble on site. <br />
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* Such as cake flour or White Lilly all-purpose flour. HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com8tag:blogger.com,1999:blog-5894590131175255355.post-29326496150765650442013-04-19T18:26:00.002-05:002013-04-19T18:26:33.944-05:00On Being Omnivorous<div class="separator" style="clear: both; text-align: center;">
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<i>"No diet will remove all the fat from your body because the brain is made entirely of fat. Without a brain, you might look good, but all you could do is run for office."</i> -George Bernard Shaw*</div>
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Strictly speaking, this quote is not entirely accurate. The brain is actually believed to be made up of <b><a href="http://www.huffingtonpost.com/2011/08/01/6-incredible-brain-facts_n_914965.html#s319323&title=Your_Brain_Is" target="_blank">60% fat</a></b>, but the message of the statement holds true: diets are dumb. And, like politicians, they all seem promising at first, but inevitably by the end you're like, that guy was seriously the <i>worst.</i><br />
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Diets are presented and pushed, pandered and peddled to us by the media as a fix-all. The spokesmen of diets smile their white toothy smiles and tell us, pretty darned convincingly, that if we just stop eating carbs, eating meat, eating dairy, eating insert-pretty-much-anything-here, that we'll be skinny and therefore happy.<br />
<br />
Well, speaking from experience, those things made me the opposite of happy. I actually just today learned a new word to describe how they make me feel (thanks <b><a href="http://anorganicprocess.blogspot.com/2012/04/on-love-and-nachos.html" target="_blank">Amanda</a></b> and <b><a href="http://www.eat-drink-smile.com/" target="_blank">Beth</a></b>). Omitting <b>any</b> one type of food from my diet makes me hungry and angry: <b>HANGRY</b>.<br />
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I asked my friends on Facebook "Which diets have you tried and how did they make you <i>feel</i>?" Answers ranged from the Atkins diet to the gluten-free dairy-free thing, to "It's called the beer and whiskey diet and I have to say I felt quite good." Some said that the diet in question made them feel great, healthier, "lighter," while others claimed that they felt constantly hungry. Every single person who answered had one thing in common- they didn't stick with it, not even the beer and whiskey diet.<br />
<br />
Why? Because diets assume that we're all alike. Sure, we're all humans, <a href="http://www.hulu.com/watch/328537" target="_blank">Mitt Romney</a> excluded, but each one of us is made up of a unique mix of DNA which means disparate <a href="http://www.nytimes.com/2011/04/21/science/21gut.html?_r=0" target="_blank">gut bacteria</a>, immune systems and colon length (yeah, you heard me: no two poop shoots are alike). As though that's not complicated enough, our varying lifestyles affect the type of nutrition we require.<br />
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The best advice I think I've given or received, ever, about anything, is to <b>trust yourself</b>. If you don't feel well after a meal, reflect on what you ate, how you ate it and the amount you consumed, then try to pinpoint what your body disliked. <b>Only fear foods that are processed</b>; don't be scared to consume natural ingredients like lard or raw cane sugar in moderation. Listen to your body; literally, turn off the TV, your cell phone and your computer while you eat and pay attention to what you're doing. <b>Exercise and sleep regularly and your body will tell you the <i>exactly</i> what it needs. </b>And yes, sometimes it needs a handful of french fries. I suppose that is one way that we <i>are</i> all alike.<br />
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Personally, I feel the best when I eat <b>a lot</b> of legumes and vegetables, <b>some</b> carbs and <b>a little</b> meat and dairy, with a modest dose of fermented foods (kombucha, yogurt, aged raw milk cheese, sauerkraut, etc.). Sugar is an occasional treat that I reserve for only the most delicious of homemade <a href="http://www.marcheartisanfoods.com/menus/sweets" target="_blank">cakes</a>, <a href="http://localmilk.blogspot.com/2012/11/buttermilk-pie-in-cornmeal-lard-crust.html" target="_blank">pies</a> and <a href="http://www.jenis.com/" target="_blank">Jeni's ice cream</a>. Below is an a recipe with a lot of legumes and vegetables and a little meat, that can be mixed with carbs and dairy in different ways throughout the week.<br />
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Further reading:<br />
<i><b><a href="http://michaelpollan.com/books/in-defense-of-food/" target="_blank">In Defense of Food</a></b></i> by Michael Pollen<br />
"<b><a href="http://blogs.scientificamerican.com/guest-blog/2012/07/23/human-ancestors-were-nearly-all-vegetarians/" target="_blank">Human Ancestors were Nearly All Vegetarians</a></b>" by Rob Dunn for <i>The Scientific American</i><br />
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<i>*Can anyone tell me which book, play or essay this quote is from?</i><br />
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<i>This recipe is what I like to call a "Zublinka," from the book <a href="http://www.amazon.com/Zublinka-Among-Women-Robert-Wexelblatt/dp/0979963427" target="_blank"><b>Zublinka Among Women</b></a>, written by my friend and professor Robert Wexelblatt. In the beginning of the book the main character says, "Many things in life come in different ways and yet they're still the same. Newspapers and green beans, for example. That's how it is with me, isn't it? Whether I come on Sunday morning or on Tuesday night, I'm still your same old Zublinka." This lentil mix is still the same old five ingredients, still delicious, whether you eat it as a side dish, on top of a salad or grains, in tacos, crowned with a poached egg, or fried into a burger, on a Sunday morning or a Tuesday night.</i><br />
<b><br /></b>
1 link sausage (1/3 lb), casing removed<br />
1 bunch kale, chopped and stems removed*<br />
2 1/2 cups (17.6 oz) green or black <b><a href="http://www.thekitchn.com/how-to-cook-dried-lentils-116321" target="_blank">cooked lentils</a> </b><br />
1 cup stock<br />
lemon pepper to taste<br />
<br />
Brown sausage in a large cast iron skillet. Add kale and half of stock. When kale is wilted to your liking, add lentils and the rest of the stock. Season with lemon pepper to taste and leave in pan until lentils are heated through and most of the stock has been absorbed. I use spicy Italian sausage from <b><a href="http://prbutcher.com/" target="_blank">Porter Road Butcher</a></b>. The flavor of this dish is dependent on the quality of the sausage and stock, so choose accordingly.<br />
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<b>Lentil Burger</b><br />
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Preheat about 1 teaspoon of coconut oil in a non-stick pan over medium. Pulse a heaping 1/2 cup of lentil mix and 1T rice flour until it is smooth enough to form into a patty, but not until it's complete mush. Make patties and cook for about four minutes per side. Serve immediately.<br />
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Pictured with smashed avocado, a squeeze of lime, a slice of tomato and grainy mustard. Also, if you don't like grainy mustard, I don't like you.<br />
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* Don't discard those stems! Boil them in salted water until they are no longer bitter, about eight minutes. Pulse them in a blender with 1/3 cup grated parmesan and 1/3 cup <b>toasted</b> pine nuts, plus salt, pepper and olive oil to taste, to make pesto.HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com0tag:blogger.com,1999:blog-5894590131175255355.post-67841345548440258752013-04-15T16:07:00.001-05:002013-04-18T15:23:11.398-05:00Make-ahead mocha devil's food cupcakes<div class="separator" style="clear: both; text-align: center;">
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhqTghr2J0qYKFc34jHta55OpQ1YyoEyasj8J8uEVPQDI3wC1j7pTsB64A6ujzz6MGPek_JGIzCUsANiiJEYQIVsQ3gK1g02kK5MNwTSmM3wWm-y412Kc19DaK03da5RpomDOFcCsLcgh/s1600/cupcakes_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgdhqTghr2J0qYKFc34jHta55OpQ1YyoEyasj8J8uEVPQDI3wC1j7pTsB64A6ujzz6MGPek_JGIzCUsANiiJEYQIVsQ3gK1g02kK5MNwTSmM3wWm-y412Kc19DaK03da5RpomDOFcCsLcgh/s1600/cupcakes_01.jpg" /></a></div>
This past weekend was a doozy. My beautiful friend Colleen married the love of her life, Danny, and because they're both <i>a little bit insane</i>, they asked me to make the wedding cake and groom's cake.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGdfsX8km1gZ47VTAJY0jaBZDUWJl6LcF51z6l_sCKApFoRTy-8h_UWa7mSQpw6aLEtqTkoiD4pwwj34OimrPBE7IFJRENnZvnERAgZ02CWIjokjY3o6cCm6kgfqaemRnzs2_iMSh8Rlo/s1600/cupcakes_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgZGdfsX8km1gZ47VTAJY0jaBZDUWJl6LcF51z6l_sCKApFoRTy-8h_UWa7mSQpw6aLEtqTkoiD4pwwj34OimrPBE7IFJRENnZvnERAgZ02CWIjokjY3o6cCm6kgfqaemRnzs2_iMSh8Rlo/s1600/cupcakes_02.jpg" /></a></div>
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We settled on a tall, straight (and boozy) <b><a href="http://www.herriottgrace.com/2013/04/a-shop-preview-5/" target="_blank">Nikole Herriot</a></b>-style cake for the main event and chocolate devil's food cupcakes for the groom's cake. I was so <i>extraordinarily nervous</i> about making and transporting a four layer cake that I decided to assemble the cupcakes the day before the wedding,<i> just in case</i> anything terrible happened. Now, generally speaking I'd be caught with my pants down before I served people day-old cupcakes, but that's the wonderful thing about devils' food: it's better the next day. </div>
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Most books and websites say that devil's food cake is called as such because it's delicious to the point that people can't stop eating it, and thus commit the sin of gluttony. I don't buy that at all. I think that some old Southern woman, tired of baking at the most inconvenient of times, traded her soul to the Devil for cake that can be made ahead. And that's why it's <i>so fiendishly good</i>. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xc7asQZiNq-sGKWI3UeFHjul9M_HXcwx_jWflmGS2-Pnaz_IgtsJ8_NrFiK03Gs4ndw7KXjJRBQmYKCmBGRCZc6GiBU5EaQisTJ1eMEXzBHSA4Q6yaQPn0dOxTit0IpizISGwloixMIb/s1600/cupcakes_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj3xc7asQZiNq-sGKWI3UeFHjul9M_HXcwx_jWflmGS2-Pnaz_IgtsJ8_NrFiK03Gs4ndw7KXjJRBQmYKCmBGRCZc6GiBU5EaQisTJ1eMEXzBHSA4Q6yaQPn0dOxTit0IpizISGwloixMIb/s1600/cupcakes_03.jpg" /></a></div>
The best part about devil's food cupcakes? It's <b>little angels</b> like my friend Carmen who like them the most!<br />
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<b>Make-ahead mocha cupcakes</b><br />
<i>yield: 30 </i><br />
<i>adapted from Martha Stewart</i><br />
<br />
3/4 cup cocoa powder<br />
3/4 cup fresh, hot, medium roast coffee<br />
3 cups (about 13.5 ounces) all-purpose flour<br />
1 teaspoon baking soda<br />
1 teaspoon baking powder<br />
1 1/4 teaspoon kosher salt<br />
3 sticks (1 1/2 cups) unsalted butter, melted<br />
2 cups plus 2T raw cane sugar<br />
4 large eggs, at room temp<br />
1T vanilla<br />
1 cup full fat greek yogurt (or sour cream)<br />
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Preheat oven to 350 and line cupcake tin.<br />
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Whisk coffee and cocoa together in a measuring cup until smooth. In a small bowl, whisk flour, salt, baking powder and baking soda. In a large bowl, beat butter with sugar until cool to the touch. Add eggs one at a time, followed by vanilla. Add coffee mixture. Finally, alternate folding in flour and sour cream, starting and ending with flour. Fill papers 3/4 of the way full and bake for 20 minutes, turning the pan half way through cooking.<br />
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Top with chocolate ganache (recipe follows) and chocolate shavings.<br />
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<b>Chocolate Ganache</b><br />
<i>you will have some left over... </i><br />
<br />
1 pound bittersweet chocolate chips<br />
3T light corn syrup (if you don't want to use corn syrup, whip up a batch of <b><a href="http://www.tasteofhome.com/cooking-tips/pantry-pointers/substitute-for-corn-syrup" target="_blank">this</a></b>)<br />
2 1/3 cups heavy whipping cream<br />
splash of Kahlua*<br />
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Put everything in a double boiler and whisk until smooth. Place in the fridge and whisk every 5-10 minutes until ganache begins to hold its shape, then use.<br />
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* I removed about 1.5 Tablespoons of cream and replaced it with Kahlua.<br />
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<br />HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com4tag:blogger.com,1999:blog-5894590131175255355.post-34315904641119258392013-04-11T17:26:00.000-05:002013-04-15T16:27:25.445-05:00Last Night<div style="text-align: center;">
Last night <b><a href="http://rebekkamannseale.com/" target="_blank">we</a></b> played dress up. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjAFiXFFCrr085RTTqTDaKEnzSZkHnT1VAYmqoRlhUs3RvpC5VE9au8_sWd2imqbbxi5EvTWYh7NVgYD1RwGCTm-zTldsL9FiNezKdW0KGg3La1bcJW8-kkllkGL80jHuJ7xHUkVmLPrs/s1600/Colleen_01.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhEjAFiXFFCrr085RTTqTDaKEnzSZkHnT1VAYmqoRlhUs3RvpC5VE9au8_sWd2imqbbxi5EvTWYh7NVgYD1RwGCTm-zTldsL9FiNezKdW0KGg3La1bcJW8-kkllkGL80jHuJ7xHUkVmLPrs/s1600/Colleen_01.jpg" /></a></div>
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Indulged in <b><a href="http://rebekkamannseale.com/blog/2013/4/9/cake" target="_blank">chocolate cake</a></b> and a juicy story about a 1920's speakeasy. </div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifz7MHjN-WrFAVEEpw59MaRuEKf39JNBMD7TLBnaBZdag_RhQqfksvAlA0OsSz-uQvZLUgk7LGgl09myZbgBXhKNOaKj_71b5PtgWSeyCdsW6jh_AvuhrmsEwPo6HMlyhB9k_brBzPnpLw/s1600/Colleen_02.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEifz7MHjN-WrFAVEEpw59MaRuEKf39JNBMD7TLBnaBZdag_RhQqfksvAlA0OsSz-uQvZLUgk7LGgl09myZbgBXhKNOaKj_71b5PtgWSeyCdsW6jh_AvuhrmsEwPo6HMlyhB9k_brBzPnpLw/s1600/Colleen_02.jpg" /></a></div>
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Tippled champagne. <a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xUiGIVi10Xfc32pa0pX4T_3U7VzSu8Pe9ylYHzzyO2C_wsPYrMLP1ViMZGGpZ-P_clMI-x0SutO7EDjr_gsKflYqY0SlsM5_Ybr_KCH9KORQ4GQQfzcUc1bxpNf3qT6zDXhtqLXB0LuQ/s1600/Colleen_03.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEj8xUiGIVi10Xfc32pa0pX4T_3U7VzSu8Pe9ylYHzzyO2C_wsPYrMLP1ViMZGGpZ-P_clMI-x0SutO7EDjr_gsKflYqY0SlsM5_Ybr_KCH9KORQ4GQQfzcUc1bxpNf3qT6zDXhtqLXB0LuQ/s1600/Colleen_03.jpg" /></a></div>
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And celebrated <b><a href="http://oohcolleen.blogspot.com/" target="_blank">this girl</a></b>, the beautiful bride-to-be.</div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSENmyBL2bZyTUdc6M4PosevaZC-cUYDml3oeMJF8bI_yA8vikrlLw-KyOcaJofWI40ADXggKhfE-C5VosMlXZ0hJ4KVGdrvukQMm5ajELXzlFmxXQa1D07QlJsVQIEAO_5xaiyPt-R0DF/s1600/Colleen_08.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgSENmyBL2bZyTUdc6M4PosevaZC-cUYDml3oeMJF8bI_yA8vikrlLw-KyOcaJofWI40ADXggKhfE-C5VosMlXZ0hJ4KVGdrvukQMm5ajELXzlFmxXQa1D07QlJsVQIEAO_5xaiyPt-R0DF/s1600/Colleen_08.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKe1LXb9AuEztKuoU4ioKcgYc7GZx8WXCD7SeIs5n_WjmeHQi3iP4C9jZ3h5z3uBb8BCkaIuMYBYxK7YYsckMWfE-xQQ_G0QTeqaGuxCIp6EmUekWQL6ye-pWTN6K2Q_UAz7uBELU4_UH1/s1600/Colleen_07.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhKe1LXb9AuEztKuoU4ioKcgYc7GZx8WXCD7SeIs5n_WjmeHQi3iP4C9jZ3h5z3uBb8BCkaIuMYBYxK7YYsckMWfE-xQQ_G0QTeqaGuxCIp6EmUekWQL6ye-pWTN6K2Q_UAz7uBELU4_UH1/s1600/Colleen_07.jpg" /></a></div>
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbh-T4nuBl7Z1tW5JkB-MZIZlsX19rQzeVefUf-7X9UA2g4qX12e1Df1SkpZvzK-QJ2JwvEsLqi3CnwKD8lbD7G8BVk3-9H_YUiCdDjA8WBdU_8nih9gZrDAv5A92w3-SYpCu-v-ypr1qW/s1600/Colleen_06.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjbh-T4nuBl7Z1tW5JkB-MZIZlsX19rQzeVefUf-7X9UA2g4qX12e1Df1SkpZvzK-QJ2JwvEsLqi3CnwKD8lbD7G8BVk3-9H_YUiCdDjA8WBdU_8nih9gZrDAv5A92w3-SYpCu-v-ypr1qW/s1600/Colleen_06.jpg" /></a></div>
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What a night! </div>
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<br />HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com3tag:blogger.com,1999:blog-5894590131175255355.post-80702964295676292562013-04-08T15:00:00.001-05:002013-04-15T16:47:01.124-05:00Toasted Oatmeal and Coconut Muffins <div class="separator" style="clear: both; text-align: center;">
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhqagm2q-k3hMHVIKgG8W4X-JewnPXJzANyD2241b4AKZcUhPRKrFGD554lMSAdrC4Xc-_BoDRkhZsZZEOKR2_RVyEfMa3nI0-7zLHSzIRCdmrlQCiZHQEjHFdvv34LMBdvWaH8DvBXAT/s1600/muffins_10.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEhuhqagm2q-k3hMHVIKgG8W4X-JewnPXJzANyD2241b4AKZcUhPRKrFGD554lMSAdrC4Xc-_BoDRkhZsZZEOKR2_RVyEfMa3nI0-7zLHSzIRCdmrlQCiZHQEjHFdvv34LMBdvWaH8DvBXAT/s1600/muffins_10.jpg" /></a></div>
There are two things that I want immediately when my feet hit the ground in the morning: <b>coffee and carbs.</b><br />
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Modern wisdom tells us that this craving is due to a carbohydrate <i>addiction</i>, that man was never meant to eat wheat, that <b>gluten might as well have come out of the devil's asshole</b>, that we would be much better off eating as our Paleolithic forefathers ate.<br />
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<b><a href="http://dictionary.reference.com/browse/hogwash" target="_blank">HOGWASH</a></b>, y'all.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcG2OVO0SkMcnlZ9Ssiuubu59jGaYrn5jgRwYdHxBs7hQbJi5tCzp45hfubKt4oLoOBMSiRMwYRzmhddr6RbGrNwZD-6PZNl4lKSg0K8byTaoy12J8PAWHvPjUErblYf2ZJ3zJ5Ej6MydA/s1600/muffins_11.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEjcG2OVO0SkMcnlZ9Ssiuubu59jGaYrn5jgRwYdHxBs7hQbJi5tCzp45hfubKt4oLoOBMSiRMwYRzmhddr6RbGrNwZD-6PZNl4lKSg0K8byTaoy12J8PAWHvPjUErblYf2ZJ3zJ5Ej6MydA/s1600/muffins_11.jpg" /></a></div>
The Paleolithic Era was more that two million years ago and whether you like it or not, that has been more than enough time for the vast majority of us to develop the ability to digest whole grains, including the ones that contain gluten.<br />
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Oh, you don't believe in evolution, you say? Gandhi ate bread. Mother Teresa definitely ate bread. Jesus was freaking obsessed with bread and he talked about it non-stop. I'd be willing to bet that every religious leader any of us ever aspired to follow (cult leaders excluded), ate bread regularly.<br />
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And if you're an atheist or agnostic? Bread tastes a-maz-ing. <b>Believe in that</b>.<br />
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<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFn1tAQnQkEELoy_KqwJ8TJUHdBEHIiHFzhlx4_MBjsAwm-jUSpshEiAbqeRb1pz9690z4oyEkSC5L7S9zbQX58CYbabVY6YjX_sT7zSk0c0ekc1ouEBPDGf-tED7XQwHU86GNfo5OCMa/s1600/muffins_12.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEgrFn1tAQnQkEELoy_KqwJ8TJUHdBEHIiHFzhlx4_MBjsAwm-jUSpshEiAbqeRb1pz9690z4oyEkSC5L7S9zbQX58CYbabVY6YjX_sT7zSk0c0ekc1ouEBPDGf-tED7XQwHU86GNfo5OCMa/s1600/muffins_12.jpg" /></a></div>
When I wake up and eat <b><a href="http://www.livestrong.com/article/27398-list-complex-carbohydrates-foods/" target="_blank">complex carbs</a></b>, I feel <i>good,</i> like someone has switched a light on inside my brain. The reason for this is simple: carbs are the fuel that power the human brain to <b><a href="http://tuftshealthletter.com/ShowArticle.aspx?rowId=650" target="_blank">think, learn and create memories</a></b>. So, this week, I challenge you to eat a moderate amount of healthy carbs and see how <i>you</i> feel. Pile a piece of multigrain sourdough toast high with vegetables and chards of parmesan and top it with a fried egg; slurp down buckwheat noodles from a fragrant soup; mix old-fashioned rolled oats into your <b><a href="http://www.epicurious.com/recipes/food/views/Crusty-Mustard-Dill-Meat-Loaf-107486" target="_blank">meatloaf</a></b>. Or, bake up some toasted oatmeal and coconut muffins.<br />
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Here's to a future free of carbophobes!<br />
<a href="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PilU1d9VZTv0drjzDVy_ES4JqDKcQ0Z5eVMK1LWtDoB5rl_j_yaQm008IuXdIWEDr6_Jf4J3YDFaIUok1A0Jgjr4vpggbyYklvkO6Jm8Xs_9Ou5jAFWnlzj86s-vMBK_PO59KF0BBdDM/s1600/muffins_15.jpg" imageanchor="1" style="margin-left: 1em; margin-right: 1em;"><img border="0" src="https://blogger.googleusercontent.com/img/b/R29vZ2xl/AVvXsEh0PilU1d9VZTv0drjzDVy_ES4JqDKcQ0Z5eVMK1LWtDoB5rl_j_yaQm008IuXdIWEDr6_Jf4J3YDFaIUok1A0Jgjr4vpggbyYklvkO6Jm8Xs_9Ou5jAFWnlzj86s-vMBK_PO59KF0BBdDM/s1600/muffins_15.jpg" /></a><br />
<b>Oatmeal coconut muffins</b><br />
Adapted from the <a href="http://www.cooksillustrated.com/recipes/login.asp?docid=38646" target="_blank">January 2013 issue</a> of <i>Cooks Illustrated </i><br />
<i>-Makes between 12 and 16 muffins, depending on your mix-ins</i><br />
<i><br /></i>
8T coconut oil<br />
2 cups (6oz) old-fashioned rolled oats<br />
1 3/4 cups (8 3/4 oz) flour*<br />
1 1/2 teaspoons kosher salt<br />
3/4 teaspoon baking powder<br />
1/4 teaspoon baking soda<br />
1 1/4 cups brown sugar<br />
1 3/4 cups (one can) light coconut milk<br />
2 large eggs at room temp, beaten<br />
mix-ins such as chopped mango, peaches, cashews, or shredded coconut (optional)<br />
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Heat 2T coconut oil in a pan over medium. Add oats and toast, stirring occasionally until they smell like popcorn. Put toasted oats into a blender or food processor and grind into a flour-like texture. Mix with flours, salt, baking powder and baking soda.<br />
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Melt the remaining 6T oil and combine it with the sugar. Using a whisk, add coconut milk and then eggs. <i>Gently</i> whisk the dry ingredients into this bowl in two additions. It's okay if your batter is lumpy, but make sure there are no dry pockets of flour. Let rest for 20 minutes.<br />
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Meanwhile, preheat your oven to 375 and grease a muffin tin (my muffins rose the best in a non-stick pan) with more coconut oil. Fold in your mix-ins at the very last minute. Fill the molds almost to the brim and top with oats, ground nuts, or extra coconut. Bake for 18 minutes, rotating the pan 180 degrees half way through.<br />
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These will keep well in an air-tight container for about four days.<br />
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*I used 1 cup whole wheat flour and 3/4 cup all-purpose flour.HMMessingerhttp://www.blogger.com/profile/10581683753533322437noreply@blogger.com9