SOUTHERN CREAMED CORN...BETTER THAN GRANDMAS

OK lovey..if you were born south of the Mason-Dixon line,

you KNOW you have a recipe for creamed corn.

 

 

 

BUT, what if we had a little help from perhaps a well- known chef, named Alton Brown? Now don't go breathing a word of this since I am certain, your Mama and your Grandmama had their own version of creamed corn. However, Alton's is probably top of the list on this side dish. No holiday meal can be considered noteworthy without serving creamed corn. This will even make a YANKEE swoon! 

Better than grandmas creamed corn

1/2 onion, diced
1 tablespoon butter
2 pinches kosher salt
8 ears fresh corn
1 sprig fresh rosemary, bruised
1 tablespoon sugar
1/4 teaspoon turmeric
2 tablespoons yellow cornmeal
1 cup heavy cream
Fresh ground black pepper

 

In a saucepan over medium heat, sweat the onion in butter and salt until translucent.

In a large mixing bowl, place a paper bowl in the middle of the bowl. Resting the cob on the bowl in a vertical position remove only the tops of the kernel with a knife, using long smooth downward strokes and rotating the cob as you go. After the cob has been stripped, use the dull backside of your knife to scrape any remaining pulp and milk off the cob.

Add the corn and pulp mixture to the saucepan and cook over medium high until the juice from the corn has tightened. Add the rosemary. Sprinkle the corn with the sugar and turmeric. Stir constantly for about 2 minutes. Sprinkle the cornmeal onto the corn, using a whisk to combine well. Add the heavy cream and cook until the corn has softened, about 2 to 3 minutes. Remove the rosemary. Season with freshly ground black pepper.

 

EASY LEMON CHEESECAKE

Dessert now being served in the Dining Room

Have you ever been under a little stress when entertaining guests for a formal dinner? Often times, I select this easy lemony cheesecake, which never fails and is so easy to throw together. Most everyone likes cheesecake, often times over something chocolate. It's light and will put a smile on everyone's face! Every time I have served this, the guest asks for the recipe..then you know you have a winner! 

 

EASY LEMON CHEESECAKE

1 (3- ounce) package lemon jello

1 cup boiling water

8 ounces cream cheese

1 cup sugar

5 T. lemon juice

1 can evaporated milk, well chilled

1 Graham cracker crust

Dissolve gelatin in boiling water. Cool until slightly thickened.
Beat cream cheese, sugar and lemon juice with mixer until smooth. Add thickened jello and beat well.

In a separate bowl, beat the evaporated milk until fluffy. Add cream cheese-jello mixture and beat well with mixer.Pour the filling into a graham cracker pie crust, cover and chill before serving.

WELCOMING MULLED WINE

During the Autumn months, I love to offer Mulled wine to our guests during holiday gatherings. What a wonderful way to say.."We're Glad You're Here!" This should help set the mood in your home for everyone to relax, smile and be happy! No need to rush...laugh, have a good time and perhaps dance to the music.....

WELCOMING MULLED WINE

4 cups apple cider

1 (750-ml) bottle red wine, such as Cabernet Sauvignon

¼ cup honey

2 cinnamon sticks

Zest and juice of one orange

4 whole cloves

3 star anise

Peel of 4 oranges, for garnish

Combine the cider, wine, honey, cinnamon sticks, zest, juice, cloves and star anise in a large saucepan, bring to a boil and simmer over low heat for 10 minutes. Pour into mugs or glasses, add an orange peel and serve.

SAVORY FRENCH OVEN BEEF STEW....CURL UP AND GET COZY

Cooler days have us all gazing skyward for fall color. Home can be the most charming place when the days become shorter, dusk comes earlier and afternoons are quiet. Our favorite armchair begs us to curl up and get cozy....your life is a book....make sure your home is the best chapter.

The idea is to relax and enjoy the season together

FRENCH OVEN BEEF STEW

2 LBS. stew beef, cubed

2 medium onions. thinly sliced

3 stalks celery, sliced

4 medium carrots, sliced

1 cup tomato juice

1/3 cup tapioca

1 T. sugar

1 T. salt

1/2 t. pepper

1/2 t. basil

3 potatoes, cubed in medium pieces

Combine all but potatoes in a  21/2 quart casserole. Cover, Bake at 325 degrees F. for 3 1/2 hours. Put potatoes on last hour. Stir occasionally. EXCELLENT!

~Thoroughbred Fare (South Carolina) 

SOUR CREAM CHOCOLATE CAKE

A birthday for Noah!

 

In a few days, grandson Noah will turn eleven! Don't you love celebrations that occur during the month of October, whether it be a birthday or a wedding! Need a few inspirational ideas? Me too! With the weather being so beautiful, we are taking our party outdoors! The birthday cake we have selected is from the Georgia Governor's Mansion from Chef Holly! Melt in your mouth decadant!!

 

Sour Cream Chocolate Cake

2 cups sugar

2 eggs

2 cups flour

¾ cup sour cream

4 ounces unsweetened chocolate

4 ounces of butter

½ t. salt

1 ½ t. baking soda

½ t. baking powder

1 cup water

 

Grease and flour two 9 -inch cake pans. Preheat oven to 350 degrees F. Melt chocolate and butter over low heat until smooth. Set aside to cool. Beat eggs and sugar until light and fluffy. Add cooled chocolate to egg mixture. Sift remaining dry ingredients together. Add to batter alternately with water. Pour into prepared pans. Bake for 30 to 40 minutes!

Sour Cream Chocolate Frosting

4-5 ounces of unsweetened chocolate, melted, slight cooled

¼ pound butter, softened

2 cups confectioners sugar

2 t. vanilla

¼ to ½ cup sour cream

 Cream butter and sugar until light and fluffy. Add chocolate and vanilla mixing well. Add enough sour cream to reach spreading consistency.

   

HONEY GLAZED PINEAPPLE CARROTS

What is it? An easy smile and a back door that's always open....the aroma of baking, dancing through the air? Is it a hand outstretched and a table overflowing with food, family and friends? For all kinds of reasons, just being here fills you up with a feeling of ....Welcome Home! 

HONEY GLAZED PINEAPPLE CARROTS

3 cups, peeled carrots

1/2 cup water

1/2 cup brown sugar

2 T. butter

1 T. honey

1/3 cup crushed pineapple

chopped parsley

Place washed carrots in a greased baking dish, with a touch of olive oil. Add the brown sugar, butter, honey and pineapple. Toss until the carrots are covered. Bake until tender for about 45-60 minutes. Top with fresh parsley when ready to serve. 

THE READING CORNER...THE PECAN MAN....SAVORING TINY PECAN MUFFINS

THE PECAN MAN

~Cassie Dandridge Selleck

“Then, as I stood there trying and failing to find words of comfort or wisdom, or anything that wouldn’t be dismally inadequate, I watched Blanche collapse into herself. It began with her forehead, then her eyes and mouth. Her hands flew up to cover her face, but the rest of her went down, down, down. I reached for her, but there was no way to hold her up. My rage was no match for her sorrow and we went down together.”~ excerpt from The Pecan Man

 It took twenty-five years for Ora Lee Beckworth to tell the truth about the Pecan Man. Truth is a fickle thing. She met him in the summer of 1976 in their small Florida town. A lie can be self-perpetuating……all of a sudden you find yourself in the web…….

 

“One day in 2001, while coming back from the grocery store, I passed an old man riding a rumpled and rusted old bicycle down a narrow country road. Shortly after that, I passed a man picking up pecans in the front yard of his weathered old house. By the time I got home, I had the bones of my story and the main characters. As I began to write, the characters began to live and breathe and I allowed them to write the rest of their story….” ~Cassie Dandridge Selleck

 TINY PECAN MUFFINS

1/2 cup self-rising flour

1 cup light brown sugar

1/2 cup melted butter

1 t. vanilla

1 cup chopped pecans

2 eggs, beaten

Mix all ingredients in a medium sized mixing bowl. Bake in greased mini-muffin tins at 350 degrees F. for 15 minutes. Do not bake longer than 15 minutes. Easy and Delicious! ~ Recipe Hall of Fame