LUCK OF THE POT — Hosting a Potluck

TRADITIONALLY A POTLUCK IS A GATHERING OF PEOPLE WHERE EACH PERSON CONTRIBUTES FOOD TO BE SHARED. SOME REFER TO IT AS A COVERED DISH SUPPER, CARRY-IN MEAL, OR DISH-TO-SHARE DINNER. The word pot-luck is thought to have first appeared around the 16th century in England, the term was used to mean food served to unexpected guests.  To the Irish, the term potluck comes from a time when groups of women would gather together and cook dinner, the meal served tasted like what was a matter of luck in the pot.  I think of a potluck as a time that friends or families gather; everyone brings their favorite or most requested dish, a time to try new flavors and to savor old favorites.

Although there is no correct way to host a potluck, some hosts might provide the meat and ask guests to bring side dishes; some potlucks are themed either based upon the time of year or the hosts’ choice.  When planning or hosting a potluck meal of any sort, be sure to remember drinks, plates and utensils (friends that don’t like to cook will usually jump on the chance to provide them).

Where I live in Kentucky, part of the Bible Belt, church potlucks are a regular event.  My favorite church dinners are the ones with no theme; just based on luck.  I love a plate of vegetable casseroles, pasta dishes and deviled eggs.  While this is not a meal combination that I would necessarily serve at home, but one that brings back childhood memories of fun and fellowship.

Another of my favorite potluck dinners is a Progressional  Dinner.  This meal is where a group moves from house to house. At the first house, the host prepares appetizers or salads, the second host prepares the main course and the last host prepares desserts.  After dessert, the host might have a few games for the group to play to end the night.  Potluck meals can be a life saver around the holidays; they give friends and relatives the opportunity to fellowship together in a way that doesn’t overburden any one person or family.

The first potluck that I ever remember attending was on July 4, about 30 years ago.  It was held at my Aunt Naomi’s home in the area fondly know as Bull Creek.  All my dad’s brothers and sisters, their spouses and most of my cousins gathered in for good times and great food.  I remember a farm wagon being covered with more food than could possibly be eaten.  There were family favorites: butter beans, cabbage rolls, fried chicken, deviled eggs, chocolate pies and all sorts of other vegetables, meats and desserts.  My family has hosted a reunion every year since then, it’s now held on Labor Day and at the city park; the food is still wonderful, there is still more than can be eaten.  Though my grandparents are no longer with us; I can look around the room and see my mamaw’s familiar brown–eyed expressions in the eyes of many of my relatives.  And in the “potluck” of families, I consider myself very blessed.

NELLIE’S CABBAGE ROLLS

1 to 2 large head of cabbage

2 c, of uncooked minute rice

3 eggs

1 large onion, diced

4 pounds ground beef

1/2 T salt

1-29 Oz can of tomato sauce

1 lg can of tomato juice

Large covered roaster pan

Preheat oven to 350 degrees

Place the head of cabbage in a large pot over high heat and add water to cover. Boil cabbage for 15 minutes, or until it is pliable and soft; drain and allow to completely cool. Remove the hard outer vein from the leaves. In separate large bowl combine the beef, rice, salt, and eggs.  Mix well with hands.  Place a small amount (about the size of your palm) of meat mixture in the palm of your hand, form a small oblong roll, place into center of a cabbage leaf fold the cabbage over the meat, tucking in the sides of the leaf to keep the meat mixture inside. Place large excess cabbage leaves on bottom of roasting pan.  Pile up the filled leaves in the roaster. Add the tomato juice and tomato sauce, cover put in a 350 oven bake until juice thickens about 1hr. (Note: Check occasionally while, making sure the leaves on bottom of pan do not burn.)

Thanks to my cousin Linda for helping her mom create this recipe. Like many cooks, Nellie Myrl doesn’t use a recipe.

SEVEN CUP SALAD

1 c sour cream

1 c. sugar

1c crushed pineapple

1c mandarin oranges

1 c mini marshmallows

1 c coconut

1c chopped pecans

Mix sugar and sour cream.  Add remaining ingredients.  Chill and serve.

THREE BEAN SALAD

1 (8 1/2 oz.) can lima beans

1 (8 oz.) can cut green beans

1 (8 oz.0 can red kidney beans

1 med. onion, chopped

2/3 c. vinegar

1/2 c. salad oil

1/4 c. sugar

1 tsp. celery seed

Drain the canned beans. In a large bowl combine the lima beans, green beans, kidney beans, and onion. Combine vinegar, salad oil, sugar and celery seed; cover and mix well. Pour vinegar mixture over vegetables and stir lightly. Cover and chill at least 6 hours or overnight, stirring occasionally. Drain excess liquid before serving.

MISSISSIPPI MUD CAKE

1 1/2 c. flour

2 tbsp. cocoa

1 c. butter

2 c. sugar

1 tsp. vanilla

4 eggs

1 1/2 c. chopped pecans

1 (3 1/2 oz.) can flaked coconut

1 (7 oz.) jar marshmallow creme

Grease and flour 9x13 pan and set aside. Mix flour and cocoa together; set aside. Beat butter for 30 seconds to soften. Add sugar and vanilla, beating until fluffy. Add eggs. Beat in flour mixture. Stir in pecans and coconut. Turn mixture into prepared pan. Bake at 350 for 35 minutes. While cake is still hot, spread with marshmallow creme. Cool completely and add icing.

MISSISSIPPI MUD ICING:

1/2 c. butter

4 c. sifted powdered sugar

1/2 c. cocoa

1/2 c. evaporated milk

1 tsp. vanilla

MOMMA’S DEVILED EGGS

12 large eggs

Ice water

6 tablespoons mayonnaise

2 teaspoons mustard

Salt and black pepper

Cayenne pepper or Cajun Seasoning for dusting

In a large pot, arrange the eggs in a single layer and add enough water to cover. Bring to a boil over high heat, then cover and remove from the heat; let stand for 10 minutes. Drain, then cover the eggs with ice water. Let stand until cool to the touch. Peel the eggs, halve lengthwise and scoop the yolks into a medium bowl, reserving the egg whites. Mash the yolks with the mayonnaise, and mustard; season with salt and black pepper. Spoon the yolk mixture into the egg white halves and dust with cayenne pepper or Cajun Seasoning.

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Wine Country Jam Session

From FOLK Issue 1 | 2011 | Text by: Melissa McArdle Photography by: Sean Patrick McArdle

Making jam the old-fashioned way using local organic ingredients, inside a Mediterranean-style winery kitchen, and surrounded by others who share the same passion for simple, delicious living is exactly what happens when you gather a Southern-born and raised culinarian, wine enthusiasts, and harvested local fruit.

The wine country is filled with generations of families who have the ‘soil in their genes’, and whether it is growing grapes, farming fruits and vegetables, or growing flowers and herbs, these treasured people are one of the vital reasons this magnificent valley is known throughout the world. Everyone works together as a community to provide the essentials needed for living a good life. There is direct communication between the farmers, vintners and chefs not to mention the knowledge and friendly relationships built with the locals and the food and wine growers. It’s a formula that works because all involved are committed to a life filled with from the roots of simple living.

And should one not be lucky enough to fall from the genetic tree of a wine country family, there is always the option that happens to many: visit, fall in love with the valley, and never leave. The later is exactly what happened to me. I quickly became addicted to the bountiful beauty of the valley. A perfect example of a typical weekend includes: being able to go a short distance to a farm to choose and cut sunflowers for a jam and marmalade making class, walking to the bakery for fresh bread to use as a foundation for the newly learned sweet spread, and then pairing it with incredible wines from Silverado Vineyards.

Sherry Page, of Culinary Getaways, orchestrated a grand lesson in the making of old-fashioned jam and marmalade. Arriving with freshly picked Meyer lemons from her own trees and the end-of-the-season’s ripe as candy strawberries, eager class participants set out to make a few jars of mouth-watering sweet spreads. There is a nostalgic association with jam-making, for one normally recalls childhood memories of being in the kitchen as their elders can or preserve the summer’s harvest to carry them through the fall and winter months. These very dear-to-our-heart stories were the thread that seemed to connect everyone gathered around the boiling pots of fruits and the gasps of taste-bud appreciation that carried throughout the kitchen as we all tasted the culinary goodness of our labors. Of course, the wine pairings added a delightful unexpected twist to the entire experience. I guess that is what it is all about, taking those of the earth, essence of you memories, and stepping it up a notch with another simple pleasure from the community you now call home.

Meyer Lemon Marmalade

Recipe from Sherry Page of Culinary Getaways

8 cups Meyer lemons, thinly chopped

8 cups water

8 cups sugar

You will also need:

Chef’s knife
Large pot, such as a Dutch oven Large spoon
Skimmer
Candy thermometer
Large open pan for sterilizing jars 6-7 clean jars with new lids and rings Canner
Jar tongs
Kitchen towel
Canning funnel, clean and sterilized Paper towels
Regular tongs

Instructions:

Place the chopped Meyer lemons, water and sugar into a large pot. Bring to a boil over medium-high heat. Reduce the heat and cook at a medium boil, stirring frequently to keep from sticking. Skim any foam from the top. Continue to cook until the marmalade reaches 220F or until thickened. Meanwhile, put about an inch of water in the bottom of a large open pan. Add the clean jars, open top down. Bring to a slow simmer and let the jars cook for at least 10 minutes. Keep hot.

Put enough water into the canner to completely cover your jars by about an inch. Put it on a back burner and bring to a boil.
When the marmalade is ready, remove a jar from the hot skillet using the jar tongs and place the jar upright onto a kitchen towel. Place a funnel into the jar. Ladle the hot marmalade into the jar until it is almost full. Leave about 1⁄4‛ of space at the top. Wipe the rim of the jar with a paper towel (adamp paper towel works best).

Drop one of the lids into the skillet with the hot jars and leave it there for about 30 seconds. Remove the lid from the water with tongs and place it on top of the jar filled with marmalade. Place a ring on the jar and tighten it.

Repeat until all the marmalade has been ladled into the jars. Gently place each jar into the canner filled with hot water. Cover the canner and bring to a boil. Reduce the heat slightly and boil the jars for at least 5 minutes (typically 7 minutes).

Turn off the heat underneath the canner. Remove the jars from the water, dry them off and place them on the countertop to cool. You should hear the lids pop within a few minutes. If the jar is sealed, the lid dips slightly in the middle. If the lid sticks up in the middle, then the jar has not sealed and the marmalade should be refrigerated and consumed within a week. Be careful with the marmalade until it completely cools ” do not shake it around much.

Makes approx. 6 (8 oz.) jars of marmalade.

We spread goat cheese on a freshly toasted piece of bread, added a hefty dollop of Meyer lemon marmalade and paired with the Silverado Vineyards Miller Ranch Sauvignon Blanc.

The Art to Scone Making

THE ART OF SCONE MAKING

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By: Debbie Anderson || The Scone Lady

Photography: Kimberly Taylor

Walk into a tearoom in the UK and order a scone, and you will be given three options —plain, sultana (with golden raisins), or cheese.  Google “scones” here in the US, and you will find that the flavor options are limitless.  There are recipes for everything from the traditional plain (or cream) scone to a wide and creative variety including blueberry, cranberry, pumpkin, gingerbread and countless other flavors and combinations.  We Americans have taken the traditional British teatime treat and added our own unique twists and creativity to that simple little quick bread.

When I first started baking scones, I began by working my way through a book of scone recipes.  Each recipe was specific to a particular flavor of scone and seemed to require significantly different ingredients than the previous recipe.  It actually became fairly annoying to have to go on a search through the pantry to find out if I had all the ingredients needed to bake a particular flavor of scone.  Many, many of those early scone-baking sessions resulted in the neighborhood birds and squirrels enjoying a scone feast—for countless recipes resulted in dry and tasteless scones.  

As I became more adept at scone baking, I began to understand that the secret to flavor variety was not going to be found in a cookbook of 100 different scone recipes.  Rather, the key was to find a good base (plain) scone recipe (or scone mix) and then learn how to adapt that scone into a multitude of flavors.  If the plain scone wasn’t good—then no amount of additions and toppings were going to improve its flavor.  

And so the quest began. I finally found a scone recipe which met all of my criteria for the perfect scone, and over time I learned how to change it to create distinctly different flavors.  Sometimes that adaptation was born of necessity—I can’t tell you how often I stood in front of the pantry frustrated that I was out of sugar—or chocolate chips—but I had brown sugar on hand, or canned pumpkin—and suddenly a new flavor was born.  It does help, I learned, to have completely honest and captive guinea pigs—in my case, my then-teenage children and their friends, who were always in and out of the house and more than willing to sample a new scone flavor. 

I have learned a few things over the years—and made a lot of mistakes as well.  I was convinced that there was no mistake anyone could make that I haven’t already made—until one of my customers (a Bed and Breakfast owner) confessed that she set her oven on fire one morning while baking strawberry scones (and sent her husband down the street for an emergency bakery run!).  

Creating a different flavor of scone is really pretty simple—as long as you follow a few basic principles of baking.

Keep the total volume of liquid the same as what is called for by the recipe or mix directions.  For example—suppose you want to make a pumpkin flavor scone, and plan to add some pumpkin puree to the scone recipe.  The puree behaves like a liquid—so you will need to cut back on the liquid called for in the recipe, and replace that liquid with pumpkin puree.  If the recipe calls for 1C liquid, and you want to add 1/2C pumpkin puree, then spoon the ½ C of puree into your measuring cup and then bring the total volume up to 1C with the liquid called for in your recipe (usually cream/buttermilk/milk).  Stir to blend completely, and use when directed in the recipe.

Do not change the total amount of dry ingredients called for by the recipe.  Let’s way that your recipe uses 2C flour, and you want to add oats to the dough.  To do that, you will need to cut back the flour by the same WEIGHT as the oats that you add.  Dry ingredients are most accurately measured by weight, not by volume.  (an easy rule of thumb here—3C of flour weighs 1 pound).

Different ingredients get added at different stages in the scone making process.  You have three basic stages of scone making—measuring the dry ingredients into the bowl—cutting in the butter, and then blending in the liquids to create your dough.  In general, dried spices get added to the flour mix, before cutting in the butter.  Nuts and dried fruits can be added after the butter is cut in, but before the liquid is added.  Fresh or frozen fruits are best folded into the dough gently after the dough is made, but before you cut the scones (see side bar for specifics).  I learned this one the hard way—I was making blueberry scones for the first time, and put the berries into the bowl after the butter was cut in—then tried stirring in the buttermilk.  Immediately the berries began to crush and spread blue juice and goo throughout the dough.  That batch of scones has been immortalized in our family history as the day mom created Smurf scones!

Some of the easiest ways to change the scone flavor include:

Swapping brown sugar or a combination of white and brown sugar for the granulated sugar usually indicated in the recipe. 

Adding dried fruits or nuts to the dough.  Classic is always a winner.  If you want to kick the results up a notch, toast the nuts before adding them to the flour and butter mixture.  It not only intensifies the flavor but it helps maintain the texture and crunch during the baking process.  

Enhance the flavor with spices, extracts, or citrus zests.  Spices such as cinnamon, ginger, cloves, allspice, and nutmeg are natural add-ins, depending upon the flavor you are trying to produce.  Citrus zests will also flavor the dough, as well as enhance the flavor of many different fruits you might be choosing to add (think blueberry lemon or cranberry orange).  Dry spices can be added before the butter is cut in; zest should be added after cutting in the butter, but before adding the liquid.  If you are adding extracts, stir the extract into the liquid ingredients before adding them to the bowl.

Add fresh or frozen fruits to the dough.  If you are using frozen fruit, do NOT thaw the fruit before adding it to the dough.   In general, soft fruits and berries are best added gently by hand once the dough is completely formed, but before you cut the scones.  Roasted apples are an exception and can be added to the butter/flour mixture, before the liquid is added.  

Fruit or vegetable purees can be substituted for much of the liquid ingredients.  Remember to keep the total volume of liquid equal to the amount of liquid called for in the recipe—otherwise you will end up with a very soupy dough.  Substituting purees for some of the liquid ingredients works particularly well in recipes that call for cold butter to be cut into the flour mixture, and then a liquid such as buttermilk, milk, or cream to be added. I would be cautious about this substitution when there is no butter in your ingredient list.  In this case, the recipe likely calls for heavy cream, and the cream is then the sole source of fat for the baked scone.

During the holiday season, I like to take my plain scones and dress them up with holiday flavors.  My current favorites include Cranberry Gorgonzola , Apple Ginger, and of course Pumpkin Spice.

Pumpkin Spice Scones—Using your favorite plain base scone recipe (see below if you are still searching for the perfect scone recipe) or mix, make the following additions/substitutions:

1. Add 1T pumpkin pie spice to the dry ingredients, and stir to distribute evenly

2. Cut in butter as directed

3. Substitute half to 2/3 of the total liquid called for in the recipe with pumpkin puree (NOT pie filling!).  Blend the puree into the milk/cream/buttermilk, and then follow the recipe as directed to create your dough.

4. Pat out to a thickness of ¾-1”, cut into desired shape.  Bake immediately or freeze dough for baking later.

* The baking time might be extended by a few minutes, since the pumpkin puree adds to the density of the dough.

Cranberry Gorgonzola Scones —These scones smell absolutely wonderful in the oven, and are a perfect addition to a lunch or supper of soup and salad.  Again, start with your favorite base recipe or mix.  

1. Once the butter has been cut in, add 4-5 oz (a small container from the grocery store) crumbled gorgonzola cheese.  

2. Add milk/cream/buttermilk as directed and form your dough.  

3. Pat out the dough on a floured surface and add a generous handful of fresh or frozen cranberries to the top of the dough.  

4. Fold the dough over onto itself 2-3 times (again, do not overwork or knead) and re-pat the dough to the desired thickness (I recommend ¾-1” thick). 

5. Cut into desired shapes and bake immediately or freeze dough to bake later.

Apple Ginger Scones—these are a little trickier to create, but are well worth the effort. 

You will need: 

1. 1C roasted apple chunks (peel, core and dice 2-3 baking apples.  Place on cookie sheet and bake at 375 until fork tender—15-20 minutes).  Cool completely before using.)

2. 1T Powdered Ginger

3. 1/2C unsweetened applesauce

4. Molasses (2T or so)

5. 1/2t cinnamon

6. 1/2t allspice

7. Brown Sugar

(When I make these, I actually usually start with our (Victorian House Scones) Gingerbread Scone Mix.) 

If you are starting with a plain base recipe

1. Substitute brown sugar for the white sugar.  

2. Add 1 heaping T of powdered ginger, 1/2t cinnamon, and 1/2t allspice to the flour and other dry ingredients.  Stir to distribute spices evenly.

3. Cut in the butter as directed by the recipe.  Add the cooled roasted apples to the mix and stir to distribute throughout the mixture.

4. Blend together 2T molasses and 1/2C unsweetened applesauce, then bring up to 1C (or total volume) called for in the recipe.  Stir into the flour/apple/butter mixture to form the dough.  (if less total liquid is called for in the recipe, reduce the molasses and applesauce proportionately).

Turn out onto a floured board, pat to desired thickness, and cut into desired size and shape.  Bake immediately or freeze the dough to bake later.

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Scone Making Basics Sidebar

Use cold (or even frozen) butter when making scones.  A very easy way to cut in icy cold butter is to first grate it with a cheese grater.  Wrap it lightly and freeze for 15-20 minutes (while you assemble the rest of the ingredients).  When you are ready to use the butter, drop it into the bowl, and cut it in with a pastry cutter, or mixer or food processor.  It will go in very quickly, and leave perfect little nubbins of butter scattered throughout the mixture.

Handle the dough very minimally.  The less the dough is handled and kneaded, the lighter it will be.  I once saw a demonstration where the woman was incorporating the liquid into the butter/flour mixture with her hands—or rather, with just ONE hand.  When asked why, her comment was that this way she would have scones, not STONES.  Using both hands together would result in the dough being kneaded and overworked thus yielding tough and dry scones.

To add fresh or frozen fruit to the dough, pat the dough into a circle as if you were getting ready to cut your scones.  Put a generous handful of fruit such as blueberries on top of the dough.  Gently fold the dough over the fruit 2-3 times, and then gently re-form the circle.  This process will work the berries into the center of the dough.  Take care not to overwork or knead the dough.  Reform the circle and cut the scones into desired shape.  

Links to some basic scone recipes or mixes

www.elmwoodinn.com/recipes/elmwood_scones.html  (offered with permission of Bruce and Shelly Richardson of Elmwood Inn Fine Teas)

www.kingarthurflour.com/recipes/scones-recipe

(Each of the above recipes call for eggs.  Not all scone recipes need eggs—our mix uses no eggs, and buttermilk rather than heavy cream or half and half.)  Ultimately your favorite scone recipe or mix is going to be what you believe tastes the best!

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www.victorianhousescones.com

Gooey Butter Cake

There aren’t many recipes as easy as this one. A very humble dish, that becomes a non-complicated go to. This gooey butter cake recipe is perfect to make as a snack or a dessert and will likely remind you of a chess bar, but is much easier to make.

RECIPE

Preheat oven to 350 and grease a 13x9 baking dish.

Crust: 1 box yellow cake mix, one beaten egg, 1 stick melted oleo. Combine ingredients to form a dense dough. Spread along bottom and sides of a well greased baking dish.

Filling: 1 pound powdered sugar, 2 beaten eggs, 1 block softened cream cheese, 2 teaspoons good vanilla.. Whip together until fluffy. Pour over crust. Bake for 30 minutes or until golden. An over-baked cake will be less gooey than you’d like, but still delicious.

Fried Apple Pies (with Canned Biscuits)

I hadn’t had one of these in over twenty years. As I thought about them the week before I was convinced they had to have been something I dreamt, not a long forgotten relic of my childhood, but the more I workshopped this recipe in my head I realized it was a dessert and a scene I had had many times before. When I was a child my aunt would make fried apple pies. I remember her making them here, in her brother’s kitchen rather than her own. Yesterday I made them based on those nearly forgotten memories. Part of me felt wrong in making them on the counter by the sink rather than to the right of the stove. The memory in my mind of Aunt June making them here in this kitchen was her standing in front of the stove, me on a stool beside her by the door into the then dining room. Each of the canned biscuits, Grands, the buttery kind were rolled out as thin as possible, and apples were spooned on. The apples back then would have come from the orchard out back, the orchard that the tornado carried away a couple years ago. She would spice the apples with cinnamon and sugar, and most likely that canned mix called Apple Pie Spice. A fork, taken from the same drawer I took one today would have been used to crimp the edges to hold the apples in. Then in a cast iron skillet, perhaps the very one I used today would be filled with a half inch of oil, heated, and the pies each placed in and fried until golden brown. The pies removed from the skillet and laid to rest on a paper towel lined plate. The same plate surely still in my cabinet next to the window. Watching the pies fry today, in that skillet, in this kitchen, on one of the final fleeting days of fall felt like a walk into the past, it felt good, it felt like a place one should visit whenever one can.

FRIED APPLE PIES (WITH CANNED BISCUITS)

1 Can Grands Biscuits

3 apples, variety doesn’t matter) cooked and seasoned in a baked apple fashion

For these photos I used our apple pie jam as filling as a substitute for the baked apples. It works just as well, especially if apples aren’t on hand and the jam is.

For the recipe I would recommend pealing and slicing your apples into thin wedges. Add to a small pot on medium heat. Add about two inches of water, 1/2 cup sugar and whatever cinnamon/nutmeg/apple pie spice combination you’d like. Allow to cook until the apples are tender.

For the dough take each biscuit and roll as thin as possible. Keep the circular shape. Once rolled spoon in the apple filling on one side of the dough, the other side will be folded over. Leave 1/4 to 1/2 inch edge to allow for crimping.

Fold the other side of the dough over to create a half circle. Using a fork crimp (press down) the edges all the way around to bond the two edges together.

In about 1/2 inch of oil in a skillet over medium heat fry your apple pies until golden brown on each side. Remove to a paper towel lined plate to drain excess oil and to cool.

Serve warm. Can keep in the fridge and be reheated for two to three days.

Easy Sweetened Condensed Milk 3 Ingredient Microwave 3 Minute Fudge

This is one of those recipes that really couldn’t be more simple. You have without a doubt had this simple form of fudge before. It isn’t old fashioned fudge that is an absolute art form, but if you’re in a hurry this recipe feels like equal parts instant gratification and a nostalgic throwback. You can use milk chocolate or dark chocolate chips for this recipe, and likely could use peanut butter chips or white chocolate chips, but we prefer the classic semisweet.

THE RECIPE:

2 cups Semi-Sweet Chocolate Morsels

1 can (14 ounces) NESTLÉ LA LECHERA Sweetened Condensed Milk

1 teaspoon vanilla extract

Line an 8x8 baking pan with foil or heavily grease with butter. Combine morsels and sweetened condensed milk in large, microwave-safe dish. Microwave for 1 minute; stir until smooth. Stir in vanilla extract. Spread into prepared baking pan. Refrigerate for 2 hours. Lift from pan. Cut into pieces. Store in refrigerator.

6 Sensational Soups to Save

6 Sensational Soups to Save

Pin for later (or tonight.)

Not sure I’ve ever met a soup I didn’t like. It’s definitely a comfort food I don’t want to live without, so when I say this list is bringing me joy, you know it’s real. Here are some sensational soups you should check out. We’ll understand if they’re your new snow day go-to.

Spoon Fork Bacon Website

Creamy Tortellini, Sausage and Spinach Soup

Spoon Fork Bacon

Loaded with all the good things. Truly, this soup checks off many of my favorite foods. Grabbing my biggest spoon and coziest blanket for this one.

Platings + Pairings Instagram

Hungarian Mushroom Soup with Fresh Dill

Platings + Pairings

Creamy and packed with flavor, the basis of a perfect soup. Unique but worth whipping up to share with friends or keep to yourself.

Zestful Kitchen Website

Creamy Broccoli Soup with Cheesy “Everything” Spiced Croutons

Zestful Kitchen

You read the name, do you need any more convincing? Over here wishing these bowls were currently in front of me. Comfort and joy, indeed.

The Lemon Apron Website

Parsnip, Rosemary and Mixed Nuts Soup

The Lemon Apron

A combination that just seems to work. A new, fun, and delicious way to use up your in season veggies. Give it a try and let us know what you think.

Kim’s Cravings Website

Vegetable Beef Soup

Kim’s Cravings

For those that crave a hearty soup, hello. Something about vegetable soup is so nostalgic and cozy. Paired with a filling beef and we’re talking next level. And I’m okay with that.

The Cookie Rookie Instagram

Creamy Chicken Soup

The Cookie Rookie

When you just need a little pick me up. A family recipe to bring in to your life and never let go. A classic. A strong yes.

Not Your Mama’s Pumpkin Pie

Not Your Mama’s Pumpkin Pie

No offense.

The Thanksgiving take over. These unique twists on an autumn staple are well worth a double-take. Untraditional, maybe, but this year is all about the “new normal.” So let us know, which recipe are you adding to the menu?

Chai Pumpkin Pie with Maple Whipped Cream

Half Baked Harvest

Can anyone else just smell the goodness in this image? It’s got me day dreaming over here, friends! One large slice of pie with two scoops whipped cream, please and thank you.

Pumpkin Meringue Pie

Preppy Kitchen

Mile high meringue for the Thanksgiving win. Also, spoiler, this sweet treat does include some bourbon because, I mean, why not?

Savory Pumpkin Pie with Whole Grain Crust, Mushrooms, and Toasted Hazelnuts

The Hungry Apron

Savory as pie. Is that a thing? I love how different this dish is. There is something so warm and cozy about it. And honestly, I’ll try anything by The Hungry Apron once.

Pumpkin & Caramel Pie

The Kitchen McCabe

Name a better duo. I don’t think you can go wrong here. Two fall must-haves (read needs) coming together for a very perfect Thanksgiving finale.

Apple Pumpkin Pie with Maple Whipped Cream

Baran Bakery

Another maple whipped cream and I just feel really thankful for that. Plus the touch of Americana apple. Very homey and sounds like a second plate.

Maple Pumpkin Pie

Going for Grace

Maple pumpkin just feels like autumn, don’t fight me on this. Sugar and spice and everything nice has never been so true. Try it for yourself.

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Fall Drinks from Cozy to Cocktail

Fall Drinks from Cozy to Cocktail

Cheers to the weekend.

It’s the coziest time of the year and we’re celebrating accordingly. Here are all the fall drinks you need to add to your “must try” list. Just trust us.

Eva Kosmas Flores Website

Mulled Wine

Eva Kosmas Flores

A classic coming from the kitchen of Eva, so you know it’s a must. Mulled wine is ultimate cozy and all things tasty so hop on this recipe to savor all season and in to winter.

The Ginger with Spice Instagram

Apple Caramel Latte Macchiato

Ginger with Spice

What’s not to like? Four very delicious things come together as one and we’re not mad about it. Move over, PSL. (yeah, I said it.)

Platings + Pairings Website

Apple Cider Cocktail

Platings +Pairings

Apple cider but take it up a notch. 2020’s Thanksgiving dinner just got a little sweeter with this perfect cocktail on deck.

Half Baked Harvest Instagram

The Black Widow Smash

Half Baked Harvest

Cocktail aesthetics 10/10. So pretty. So cozy. So spooky. The crowd pleaser you didn’t know you needed just in time for your Halloween celebrations.

Inspired By Charm Instagram

Pumpkin Old Fashioned

Inspired By Charm

We’re still showing all the pumpkin love, y’all. Can you blame us? This collab is checking off all the boxes.

Spoon Fork Bacon

Hot and Creamy Butterbeer

Spoon Fork Bacon

Fall dreams in a cup, please and thank you. Rich, warm, and cuddle up with a good book worthy. Let’s be honest, that’s what we’re looking for.

For more stories and favorites like these, make sure you’re subscribed to our newsletter and following along on Instagram.

Hunt and Gather

GATHERING OF THE SEASONS. A trio of apple desserts, a fabulous fall arragement, and one stellar location come together to create a fete for the fall. Designer Evan G. Cooper creates a memorable fall gathering perfect for the southerner or the rustic lover in us all. This story is from October 2012.

Apple Pie

8 sweet apples, peeled, sliced, and cored
1 cup sugar
2 teaspoons ground cinnamon, or to taste

2 1/2 tablespoons all-purpose flour

1 teaspoon ground nutmeg
Pinch of salt
2 tablespoons butter

2 unbaked pie shells

Preheat oven to 400 degrees.
In a mixing bowl, combine sugar, cinnamon, flour, nutmeg, and salt; mix thoroughly. Pour the spice mix over

the apples and stir until the apples are coated. Line one crust in a 9 inch deep dish pie pan. Place the apples in the pie crust. Dot the apple filling with butter. Cut the second pie crust into strips. Creating a lattice pattern starting from the center cover the pie with the strips. Press the crust down gently and cut four slits in the top crust to allow steam to escape while the pie bakes Bake in the preheated oven one hour or until the crust is golden brown. Check the pie after the first

30 minutes of cooking: if the crust is already browned reduce the heat to 350 degrees to allow the apples to cook without the crust burning.

Red’s Apple & Cheese Casserole

2-3 lbs fresh apples, cored, peeled, and sliced

1 1/2 cups water
3/4 cup sugar
1 1/2 pounds of sharp cheddar

4 cups sugar

3/4 cup melted butter

3 cups flour
2 cups milk

Combine 1st 3 ingredients in skillet, cook on medium-low heat until apples are semi tender (they will continue to cook in casserole). In bowl combine remaining ingredients. Drain cooked apples, stir into bowl, and then pour into greased casserole dish. Cook at 300 degrees until firm and golden.

Apple Filled Puff Pastry

1 package puff pastry
3 apples, peeled cored, and sliced 1/2 cup packed brown sugar
3 teaspoons flour
3/4 teaspoon lemon juice
1 teaspoon cinnamon
1 teaspoon nutmeg
1 beaten egg

Thaw puff pastry. Heat oven to 350°F. Peel, core and chop apples up coarsely.. Combine apples with sugar, flour, lemon juice, cinnamon and nutmeg. Flour surface lightly and cut pastry sheet into nine 3x3 squares. Place approximately 1/4 cup apple mixture on each square and brush edge with beaten egg. Place second pastry square on the top of the already filled pastry to form a pocket. Press down the border with fingers to seal and then press with fork to decorate the edges. Cut several vents into each pastry. Place on well greased baking sheet and give each one an egg wash. Bake for approximately 20 minutes or until golden.

---

Stylist: Evan G. Cooper/ Evan & Co.
Photographer: Nick Drollette
Venue: Emerald Mountain Equestrian Club
Assistants: Jonny Marsh, Rae Culver/ LeRae Events + Design Rentals: Brendle Rentals

Evan G. Cooper, is a stylist and floral designer with a knack for creating settings filled with southern charm. Rustic or regal matters not when it comes to making his designs full of rich, authentic details. His passion carries over into affections for photography, missions abroad and good ‘ole southern hospitality. He’s right at home in Montgomery, Ala- bama as owner of Evan & Co., an event and floral design company.

6 Pumpkin Recipes You Need Right Now

6 Pumpkin Recipes You Need Right Now

And every fall from now on.

Any excuse to whip out some pumpkin puree I’m here for. These recipes aren’t your momma’s pumpkin pie but still give you that cozy, homey vibe you dream of this time of year. From sweet to savory, your next go-to Autumn recipe is right here. Keep reading for the 6 pumpkin recipes you need in your life.

Pumpkin Mascarpone Pancakes

Eva Kosmas Flores | Adventures in Cooking

Maple Spiced Pumpkin Seed Granola

The Kitchen McCabe

Pumpkin Risotto with Goat Cheese

Platings + Pairings

Roasted Pumpkin Apple Cheddar Soup with Apple Cinnamon Granola

The Hungry Apron

Apple Pie Pumpkin Cinnamon Rolls

Two Cups Flour

Roasted Chestnut and Pumpkin Cappeletti

Twigg Studios

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Jen’s Banana Bread

 Jen’s Banana Bread 

A timeless recipe that feels more like a cake than a bread.

This recipe came to me in the very best way…in 2002 I was sitting at my friend Lori Gibbons’s kitchen table, and she put this in front of me…warm, with a cup of tea. I was smitten. She had tweaked the recipe and shared it. I still have the Post-it stuck in the inside cover of my cookbook from that fateful day when she rattled off the recipe to me. All these years later, the first bite out of the oven is still as perfect.

It’s the best of the breads out there…and it adapts well to gluten-free flour. I bake mine in an old iron skillet or a cast Bundt pan. 

2 sticks + 3 Tbsp butter* 

3 cups flour

2 tsp baking soda

2 tsp baking powder 

½ tsp salt

3 super ripe medium bananas (MUST BE previously frozen and thawed)

4 tsp lemon juice

3 tsp pure vanilla extract

2 cups sugar

2 large eggs

1 cup chocolate chips

1. Place rack in center of oven; heat oven to 350 degrees. 

2. Drop 3 Tbsp butter into skillet, set in oven to melt as oven heats (you want it very hot and bubbly by the time you place mixed ingredients in your skillet).

3. Whisk flour, baking soda, baking powder; salt in separate bowl; set aside.

4. In stand mixer or with handheld blender, beat butter sticks and thawed bananas through with lemon juice and vanilla (it will be lumpy and bumpy, that’s ok, life is sometimes…).

5. Add sugar; beat until as creamy as you can, it will still have lumps (relax, life isn’t perfect…).

6. Add eggs, 1 at a time and beat through; add chocolate chips; mix. 

7. Add dry ingredients, mix lightly.

8. Plop ½ the batter in center of skillet (use a 10-12” adjust cooking time as needed).

9. Pop in oven; bake for 1 hour or until batter is pulled back from edges of pan and fork comes out clean. Let cool on wire rack; flip out of pan onto a pretty plate to serve.

NOTES: This recipe makes 2 batches so get yourself a 2nd skillet or make 1 then the next; or save batter for the next day. Do not split the recipe, it’s just not as good.

I heart “Kerrygold” Irish butter…use the best quality you can find and stock up if it’s on sale, you can use previously frozen butter for this recipe.

In Like a Lion Quiche

IN LIKE A LION QUICHE

FROM THE KITCHEN OF KATRINA OHSTROM

INGREDIENTS

1 1/2 cups goat’s milk
4 eggs
2 springs rosemary
1 1/2 cups goats cheddar
1/2 large onion
2 fistfulls arugula
1 bulb garlic
8 spears asparagus
1 tablespoon butter
Salt + pepper
1 pie crust

INSTRUCTIONS

Prep: preheat oven 375, chop rosemary, onion, garlic, grate cheddar. Roll out dough 1/4” thick, sprinkle 1/2 of the rosemary on top, gently roll into surface of dough. Place dough in pie plate, sprinkle 1/4 of the goat’s cheddar into the center, blind bake 5-10 minutes, this will prevent the bottom of the crust from getting soggy.

While crust is blind baking, melt butter in skillet, saute onions and garlic, remove from skillet and saute asparagus and beat together eggs, goat’s milk salt and pepper. Remove crust from oven, add arugula, onions, garlic, pour in egg mixture and top with the remainder of the cheddar and rosemary

Arrange asparagus on top. Bake until crust is golden brown and quiche is set in the middle, approx 40 minutes. Let stand at least an hour before serving. If preparing the night before, cool and refrigerate and then bring to room temp before serving.

PHOTOGRAPHY & RECIPE: KATRINA OHSTROM

— ohstromphoto.com

Old Fashioned Orange Juice Cake

Orange Juice Cake

This recipe was a staple for every church potluck, funeral dinner, or just a go-to everyday cake. It’s super moist like pound cake.

1 box yellow cake mix

1 box instant vanilla pudding

4 eggs

½ cup vegetable oil

1 cup orange juice

¼ cup brown sugar 

¼ cup pecans, chopped

GLAZE

½ cup butter

1 cup sugar

¼ cup orange juice

1. Preheat oven to 325 degrees. Mix cake mix, pudding mix, eggs, oil, and orange juice together. 

2. Grease Bundt pan. Spread brown sugar and chopped nuts in the bottom. 

3. Pour batter in pan; bake 35–40 minutes. 

4. For glaze, melt butter in saucepan, add sugar, orange juice; bring to boil, stirring constantly. 

5. After removing cake from oven, pour glaze on cake; cool 15–20 minutes; then invert onto plate.

A Cast Iron Primer

The Little Black Dress of the Kitchen

By: Jen O’Connor of Earth Angels Studios

Cast iron is like one of those ancient species, so ideally suited to its environment, that its need to evolve was forgone forever ago. It is one of the most versatile objects in any kitchen and can be used for everything from frying the perfect egg to baking a cake. Cast iron can take the heat on stovetop or oven, transferring from one to the other with aplomb! So, if you have a cast iron skillet, you could use it, and it would keep coming back from more. It just doesn't wear out; indeed many of them in active service have been on duty for more than 100 years. So, if you have a cast iron skillet in your kitchen, and you are not pressing this dedicated workhorse into service, you should be wondering just why not?

Cooking is a learning process—an art form that constantly absorbs the new. So many cooks are forever on the prowl for the new gadget, the more convenient appliance or a utensil that will make some task easier. In the hunt for the new, there are those among us that might just be guilty of setting aside a three or four pound cast iron pot for something more lightweight or easier to store. In the era of super non-stick surfaces and the age of anodized aluminum, cast iron may have been overlooked for commercially promoted brands and sleeker lines of cookware promising efficient and specialized attributes.

But, like all truly beautiful things, cast iron feels no threat. It has no need to waver from its perfection, and that little skillet will wait in quiet confidence for renewed appreciation by the cook who decides to use it. Fortunately for cast iron and its devotees, there's been a recent celebration of its merits among those who pursue slow living. In its versatility and simple charms, it appeals to cooks who treasure its humble beauty. Cast iron is affordable and versatile…it’s practical and durable…and the art of slow living celebrates these qualities. Like the little black dress that hangs in your closet just perfect for any occasion, cast iron stands at the ready to save the day by simply doing what it does best…cook like nothing else in your kitchen! 

Cooks love cast iron for what it does for them with regard to handling temperature. It does not heat evenly, but once it's hot, it stays hot and will cook something evenly by retaining the heat more consistently. As such, cast iron lends itself to baking and was fashioned into inset ovens as well as the tightly lidded pot—or Dutch oven—that we picture baking biscuits over a campfire. Conversely, on the stovetop, cast iron sears meats in a way no other cookware can.

Origins of the Alloy….

Cast iron has been around forever…well, almost forever. There are archaeological finds that date cast iron to 400 AD in China where the alloy was first made and used in the production of agricultural tools, architectural ornaments and pagodas, and some weapons. The knowledge of this metallurgy production, along with cast iron objects and tools, slowly made their way from Asia to other regions along trade routes. By the 1400s, cast iron was well ensconced as an alloy in Western Europe and was used widely in the production of household goods and weapons. Some cooking vessels were used in the early years of cast iron production, but it wasn’t until the 1700s that the cast iron “Dutch Oven” became the ubiquitous cooking pot.

That said, it's safe to say that in the past 300 years many kitchens had a cast iron skillet and a cast iron Dutch oven to manage the meals of the day and perhaps a cast iron oven—set into a chimney—for the baking. When the Europeans brought cast iron to the Americas during the colonization, the pots populated the hearths and homes of the early settlers and took them westward working their way one meal at a time. Cast iron has always been decidedly at home in the US. Over time manufacturers have added a glass enamel lining and coating to cast iron, and also made cast steel, but cast iron is much cheaper and its proletarian appeal warrants celebration!

Using cast iron…

Cast iron deserves a spot in everyone’s cabinets. And while it might get moved to the back of the shelf, its form and function will never go out of style. It’s durable—and it’s practically indestructible—but it asks for a few simple things to assure its functionality. After use, it should be washed with mild soapy water and dried, THOROUGHLY. If you really want it to love you forever, give it a quick swipe with oil on a paper towel and pop the pan back in a hot oven to dry it completely or heat it for just a bit on a burner so the oil will not go rancid. This preserves the seasoning.

You can’t put a cashmere sweater in the washing machine, and you can't put cast iron in the dishwasher. Period. If you do, the seasoning will be gone, and while you can "re-season" it, this can easily be avoided.

Find these US-made vintage lovelies for your kitchen…

Griswold and Wagner are the most sought after of the manufacturers of cast iron cookware. Griswold manufactured in Erie, PA from 1865–1957, and Wagner in Sidney, OH from 1891–1999, but the companies’ success waned in the late 1940s and continued to decline after these family businesses were bought and subsumed into a larger housewares brand. Griswold is usually marked, and it's easy to spot, with “Erie” or the well-known logo featuring a blocky cross in a circle logo on the bottom of pots. Wagner used a variety of logos—and sometimes none at all—so its provenance is more difficult to document. Pre-1890s cast iron may have what is called “gate marks” on the bottom—this slash mark is a remnant of the casting process.

Lodge—a company, based in TN has been making cast iron—and cast stainless steel—since 1896. They're a great option if you prefer new to vintage, and since 2002 they've been selling "pre-seasoned" pans…a game-changer in their appeal and capacity for immediate use. If a cast iron pan is not seasoned, there is time and patience involved with imparting the seasoning to the surface so that the pan can be used and a natural non-stick coating develops with use.

Not-So-Soda Irish Soda Bread

Aunt Julie’s Not-So-Soda Irish Soda Bread

By: Jen O’Connor of Earth Angels Studios

I was raised in an Irish-American household, and the only thing I liked about Irish Soda Bread was the butter you got to put on top to make it palatable! This recipe comes from my husband's Aunt Julie Flaherty O'Connor, and it's the best stuff out there. Moist, easy to make…but back to moist… 

I used to call Aunt Julie every St. Patrick’s Day morning to get the recipe, not that I didn’t have it jotted in my mess of a cookbook, but it was an excuse to chat and celebrate the small joy of a recipe shared. And don’t tell anyone, but I make it with ¾ cup of chocolate chips instead of raisins if no one is looking…but here’s Aunt Julie’s, the classic version.

INGREDIENTS

5 cups flour

7½ tsp baking powder 

½–¾ cup sugar (depends on your taste)

1 box raisins 

1 can evaporated milk + water added to make 3 cups liquid

TOPPINGS

1 tsp cinnamon (to taste)

2 Tbsp sugar (to taste)

4 tsp butter

1. In large bowl mix dry ingredients, add raisins; mix them in by hand. Add liquid; mix. 

2. Place in greased cast iron fry pan (size 7 or 8 Griswold). Sprinkle top with cinnamon and sugar.

3. Bake at 325 degrees for 1 hour or until toothpick comes out clean. Brush top with butter while still warm.

Old Fashioned Chocolate Pie

Old Fashioned Chocolate Pie

Pie is probably my favorite dessert. Actually it is, it is without question my favorite dessert. Well, bread pudding is right up there with it. This recipe is a traditional chocolate pie, but it incredibly easy. It is perfect for any season. Pie really should be celebrated all year long.

A classic southern chocolate pie recipe just like your grandmother used to make. Perfect for the baptist potluck, a funeral dinner, or as a gift to a new neighbor. Pairs well with sweet tea, fire flies, and heirloom quilts.

1 cup sugar

3 tablespoons unsweetened cocoa 

4 tablespoons cornstarch

2 egg yolks

3/4 cup cream

1/4 cup water

1 teaspoon vanilla

2 tablespoons butter

Pre-Baked pie crust

Combine sugar, cocoa, cornstarch, egg yolks, cream and water in a saucepan, and cook until thick, stirring constantly. Remove from heat and add vanilla and butter. Stir well. Pour into a baked pie crust. Top with meringue.

Strawberry Rhubarb Pie Ice Cream Sandwiches

Strawberry Rhubarb Pie Ice Cream Sandwiches

FOR THE STRAWBERRY HAND PIE CRUST
3 cups flour
4 Tbsp granulated sugar
1 tsp cinnamon
½ tsp salt
½ tsp nutmeg
8 oz unsalted butter, cold
6–10 Tbsp ice water

1 egg

1 Tbsp milk

FOR THE STRAWBERRY HAND PIE FILLING
¾ lb strawberries, caps removed, cut into 1” slices
1 stalk rhubarb, chopped
3 Tbsp granulated sugar

FOR THE ICE CREAM
1½ cups strawberry ice cream

To Make the Crust 

1. Mix dry ingredients in large bowl. Grate butter over bowl on largest hole setting. Stop every 2 minutes to stir in grated butter bits (avoid 1 giant butter shard clump). 

2. Add water in small increments, stirring until all water is added. Knead dough 30 seconds to disperse moisture. 

NOTE: Grab handful of mixture; squeeze. If it sticks together when released, it’s fine. If it completely crumbles apart add 1–2 Tbsp water. Once dough holds its shape divide into 2 balls.

3. Preheat oven to 375 degrees. Lay sheet of parchment on flat working surface; lightly dust with flour. 

4. Place 1 dough ball on parchment, pat it to a rough oval shape a few inches thick. Lightly flour the top, lay another sheet of parchment on top, roll out dough to about ⅛” thick between sheets of parchment. Repeat with other ball (2 sheets of dough between parchment).

5. Line large baking sheet with parchment paper. Use 3” round cookie cutter to cut out bottoms of hand pies, place them on baking sheet with 2” inches space between. 

6. Use slotted spoon to put some sliced strawberry filling on top, leaving ¼” border around to seal crust.

7. Use 3½” round cookie cutter to cut tops of hand pies out of other sheet of dough. To seal, dip finger in water, trace around edge of bottom crust. Place larger dough circle on top, press edges to seal. 

8. Use fork to crimp edges, use knife to cut a few small holes in top to allow steam to escape. Repeat until you've made 12 hand pies.
9. Whisk together egg and milk; lightly brush on pies. Place them in oven, bake until golden brown about 40 minutes. Cool before assembling.

To Make the Filling 

1. Toss strawberries, rhubarb, sugar in medium bowl until combined. Empty mixture into small saucepan; bring to boil over medium-high heat. 

2. Reduce heat to low, simmer until strawberries have softened, some liquid has evaporated; 15–20 minutes. 

3. Remove from heat, set aside, cool to room temp.

To Prep the Ice Cream Centers 

1. Line ¼ cup measuring scoop with plastic wrap. Use spoon to scoop ice cream into measuring cup; compact it. 

2. Turn it onto tray lined with parchment paper, remove plastic wrap from top. Line cup with plastic wrap again; repeat until you have 6 mounds of ice cream. Place tray in freezer 1 hour.

To Assemble the Pies
When ready to serve, assemble by placing each ice cream disc in between 2 pies.