VPWL

Rum Cream

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This is the rum cream that goes on the Sweet Potato Soup.  It should be good on the Corn Soup or any dessert that needs dressing up.

Ingredients:

  • 1 c heavy cream
  • ½ tsp fresh lemon juice
  • ¼ tsp grated lemon zest
  • 5 Tab good quality dark rum
  • pinch of sugar

Directions:

  1. In the bowl of an electric mixer, whip the cream until soft peaks form.
  2. Add the lemon juice and zest, rum and sugar.
  3. Continue whipping until the cream is almost stiff.
  4. Refrigerate until ready to serve.

Serves: 10

Source: The Inn at Little Washington Cookbook: A Consuming Passion, By Patrick O’Connell, Washington, Virgina

 Key Lime Cheesecake

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We did a taste test.  I made this with regular limes and key limes – no one could tell the difference!

Crust Ingredients:

  • 2 c graham cracker crumbs, crushed (approximately 2 sleeves)
  • ½ c butter, melted
  • ¼ c sugar

Crust Directions:

  1. Butter a 10 inch spring form pan, bottom and sides.
  2. Combine crumbs, melted butter, and ¼ cup sugar.
  3. Press evenly over bottom and half way up the sides of the pan.
  4. Bake 375° for 7 – 8 minutes (no longer.)

Filling Ingredients:

  • 3 (8 oz) packages cream cheese, room temperature
  • 1 c sugar
  • 1 c sour cream
  • ¼ c flour
  • 2 tsp vanilla
  • 4 eggs
  • ¾ c key lime juice

Filling Directions:

  1. Cream room temperature cream cheese well.
  2. Add sugar and cream until smooth, scraping sides and bottom of bowl frequently.
  3. Cream in sour cream, eggs, flour and vanilla.
  4. When smooth once more, stir in lime juice.
  5. Pour over prepared crust.
  6. Return to 375°oven for 15 minutes.
  7. Lower temperature to 250° and continue baking 50 minutes more.
  8. Cool on wire rack in pan for 20 minutes.
  9. Run a knife around edge to loosen cheese cake, but do not remove from pan.
  10. Refrigerate at least 6 hours before serving.
  11. May be garnished with sweetened whipped cream, lime zest or both.

Serves: 12

Source: food.com

Okra Cornmeal Cakes with Chevre and Roasted Tomatoes

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Here is an okra you can eat!  These look really pretty and you can make the corn cakes ahead of time and reheat in the oven.

Ingredients:

  • 1 pint cherry or grape tomatoes, halved
  • 3 Tab Olive oil
  • Kosher salt
  • 2 c cornmeal
  • 2 tsp baking powder
  • 1 tsp salt
  • 1 large egg, beaten
  • 8 oz okra, 1/4″ slices
  • 1 jalapeño, cored, seeded, finely chopped
  • 1 clove garlic, minced
  • 1/4 c vegetable oil (more if needed)
  • 4 oz chevre (goat cheese)
  • 2 Tab mild Parsley sprigs

Directions:

  1. Combine tomatoes, olive oil and kosher salt to taste in a bowl.
  2. Toss.
  3. Place on a rimmed baking sheet and bake at 350° for about 40 minutes, stirring once or twice.
  4. Let cool.
  5. Combine cornmeal, baking powder, and salt in a medium bowl.
  6. Combine egg and water. Whisk lightly.
  7. Stir egg mixture into cornmeal mixture.
  8. Fold in okra, jalapeño and garlic.
  9. Let sit 5 minutes to absorb some of the water.
  10. Heat oil in a large skillet until warm.
  11. Drop heaping tablespoons of batter into oil.
  12. Cook until browned, flipping once, about 3-4 minutes per side.
  13. Transfer to paper towel on a rack.
  14. Mash chevre with milk in a small bowl.
  15. To serve, place a dollop of chevre on each cake.
  16. Top with a couple of roasted tomatoes.
  17. Garnish with small sprig of parsley.

Serves: 3 dozen

Source: annies-eats.com, Adapted from Basic to Brilliant, y’all, Virginia Willis

 Baked Tomato Grits

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No more boring grits!

Ingredients:

  • 4 Tab butter, plus more for coating skillet
  • 2 small shallot chopped
  • 4 cloves garlic, chopped
  • 2 Tab tomato paste
  • 4 c low sodium chicken broth
  • 1 c heavy whipping cream
  • 1 1/2 c quick cooking grits
  • 16 oz oil packed sun dried tomatoes, drained well and roughly chopped
  • salt and freshly ground black pepper
  • 8 oz log goat cheese, crumbled
  1. Directions:
  2. Butter two 8 inch pie pans.
  3. Add the 4 tablespoons of butter to a medium sized saucepan over medium heat.
  4. Once the butter foams, add the shallots and garlic and saute until tender, about 3 – 4 minutes.
  5. Stir in the tomato paste.
  6. Then add the chicken broth and whipping cream and bring to a simmer.
  7. One simmering, slowly and gradually whisk in the grits.
  8. Keep stirring until the grits become thick, about 8 – 10 minutes.
  9. Add the chopped sun dried tomatoes and stir until thoroughly mixed.
  10. Season with salt and pepper to taste.
  11. Place grits in the prepared pie pans and top with the crumbled goat cheese.
  12. Bake at 350º for 25 – 30 minutes.
  13. Remove the pans from the oven and let cool for 5 – 10 minutes before serving.
  14. Slice each into 6 triangles and serve.

Serves: 12

Source: Blue Grass Kitchen, Charleston, West Virginia

Roasted Zucchini with Toasted Pecans and Lemon

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Makes a pretty fancy vegetable!

Ingredients:

  • 2 lbs green zucchini (about 5-6 medium at 6”-8” long)
  • 3 Tab extra virgin olive oil
  • 3 tsp white wine vinegar
  • 1 ½ tsp kosher salt, plus more to taste
  • ½ tsp freshly ground black pepper, plus more to taste
  • ½ c crushed pecans
  • 1 ½ Tab walnut oil
  • 1 ½ Tab lemon juice
  • grated zest of one large lemon
  • Maldon or Kosher Salt

Directions:

  1. Heat the oven to 425° with a rack positioned in the middle of the oven.
  2. Cut the zucchini in half lengthwise, and then cut each half lengthwise in thirds, so each zucchini yields 6 slender wedges of roughly equal size.
  3. Slice the wedges crosswise into equal thirds.
  4. Place the zucchini in a large bowl and add 1 ½ tablespoon oil, 1 ½ teaspoons of white vinegar, ¼ teaspoon of salt, and black pepper.
  5. Toss to combine.
  6. Arrange the zucchini, skin side down, on the rimmed sheet and roast 15 -20 minutes or until just beginning to brown.
  7. Place the pecans on a separate baking dish and toast for the last 3 – 4 minutes of cooking time. The pecans will be done when fragrant and gently browned.
  8. While the zucchini roast, whisk the walnut oil, 1 ½ tablespoons of the lemon juice, the remaining 1 ½ tablespoons olive oil, the remaining 1 ½ teaspoons vinegar and the remaining ¼ teaspoon salt in a large microwave safe bowl.
  9. Heat oil mixture in microwave for about 2 minutes
  10. Add the zucchini to the dressing and toss to coat.
  11. Transfer the zucchini to plates.
  12. Scatter the pecans and lemon zest over the top.
  13. Drizzle dressing from the bowl over the top.
  14. Sprinkle with salt.

Serves: 10

Source: Simple Fresh Southern, Knockout Dishes with Down-Home Flavor, Matt Lee and Ted Lee, South Carolina

VPWL Gourmet February, 2013 

Ferocious Fried Chicken

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Buttermilk is the secret to southern fried chicken.

Ingredients:

  • 3 chicken, cut up into pieces with skin on (or a combination of breast, thighs, and legs with bones in and skin on)
  • 3 c buttermilk
  • 2 ¼ c cornmeal
  • 2 ¼ c flour
  • salt
  • black pepper, freshly cracked
  • peanut oil (or vegetable oil)

Directions:

  1. Preheat oven to 350°
  2. Season chicken with salt and pepper.
  3. Dip chicken pieces into buttermilk, coating thoroughly.
  4. Combine cornmeal and flour in a shallow dish.
  5. Roll the chicken in the mixture, coating thoroughly.
  6. Pour cooking oil into large frying pan, to ½ inch depth.
  7. Heat over medium high heat until very hot.
  8. Add chicken pieces to hot oil and cook until golden brown. The hot oil should reach half way up the sides of the chicken.
  9. Turn pieces and cook on second side.
  10. When chicken is completely browned, remove from pan and place on a baking sheet.
  11. Continue cooking in 350º oven until chicken is done (internal temperature 170).

Serves: 12

Source: Marcel Desauiniers, the Trellis Restaurant,  Williamsburg, Virginia

Sweet Potato Soup with Rum Cream

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Worth the effort! (Even if you hate sweet potatoes!)

Soup Ingredients:

  • 5 Tab butter
  • 1 medium onion, coarsely chopped
  • 9 c chicken stock
  • 1 tsp curry powder
  • 5-6 medium sized sweet potatoes, peeled and cubed
  • ¼ c maple syrup
  • 2-5 small sprigs fresh thyme or 1 tsp dried thyme
  • pinch of cayenne pepper
  • 1 c cream
  • 1/8 tsp freshly grated nutmeg
  • salt and white pepper to taste

Soup Directions:

  1. In a 6 quart heavy bottomed saucepan, melt butter over medium heat.
  2. Add the onion and curry powder.
  3. Cook for about 6 minutes stirring occasionally.
  4. Meanwhile, in a separate sauce pan, heat the stock to a simmer.
  5. Add the sweet potato to the onion mixture.
  6. Then add the heated stock, maple syrup , thyme, and cayenne.
  7. Cook until the sweet potatoes are soft, about 25 minutes.
  8. Remove the thyme sprigs.
  9. Puree the soup in small batches and strain.
  10. Return the soup to heat and add the cream, nutmeg, salt & white pepper.
  11. Transfer to individual bowls and serve with a dollop of Rum Cream.

Rum Cream Ingredients:

  • 1 c heavy cream
  • ½ tsp fresh lemon juice
  • ¼ tsp grated lemon zest
  • 5 Tab good quality dark rum
  • pinch of sugar

Rum Cream Directions:

  1. In the bowl of an electric mixer, whip the cream until soft peaks form.
  2. Add the lemon juice and zest, rum and sugar.
  3. Continue whipping until the cream is almost stiff.
  4. Refrigerate until ready to serve.

Serves: 10

Source: The Inn at Little Washington Cookbook: A Consuming Passion, By Patrick O’Connell, Washington, Virgina

Virginia’s Vidalia Onion Dip

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Vidalia onions were discovered by accident in 1931 when a Toombs County farmer named Mose Coleman realized that local soil produced onions that were uniquely flavorful, the crop was first sold at the farmer’s market in the city of Vidalia. Because Vidalia is located midway between Macon and Savannah on busy Highway 280, the market became a favorite stop for travelers, who began to spread the word about the tasty onion being sold there. By the 1950s, Vidalia onions were available in supermarkets, and in 1990 the state legislature declared the Vidalia onion Georgia’s official vegetable. By law, only onions grown in Southeast Georgia can bear the name Vidalia. They are in season from end of summer to early winter.

Ingredients:

  • 2 Vidalia onions, chopped fine (or 4 cups of other sweet onion)
  • 1 c grated Parmesan cheese
  • ¾ c mayonnaise (real mayo)
  • Melba toast or Ritz crackers

Directions:

  1. In a large bowl mix the onions, cheese, and mayonnaise.
  2. Place in a oven proof casserole dish.
  3. Bake at 350 º until bubbly. (Approximately 40 minutes.)
  4. Serve with Melba toast or Ritz crackers.

Serves: 3 ½ cups

Source: The Blue Willow Inn Cookbook, Social Circle, Georgia

Cold Shrimp Roquefort

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These are pretty impressive.  You could serve them on lettuce for a first course.

Ingredients:

  • 20 large shrimp
  • 5 oz Roquefort cheese
  • 4 oz cream, cheese
  • 1 tsp scallions, chopped very fine (or green onions)
  • 1 Tab Cognac or brandy
  • parsley chopped

Directions:

  1. Steam shrimp until just pink.
  2. Shell and devein.
  3. Starting at the tail, cut a deep slit down the back but not all the way through to make a pocket to hold the Roquefort mixture.
  4. Mix the Roquefort cheese, cream cheese, scallions and Cognac or brandy (a small food processor does this easily.)
  5. Stuff the slit in each shrimp, using a large frosting tip.
  6. Sprinkle the chopped parsley on the stuffed portion of the shrimp
  7. Chill.

Can be prepared ahead. Will keep overnight refrigerated.

Serves: 20 Pieces

Source: Sunsational, Junior League of Orlando-Winter Park, Florida

Comments:  You can use (Costco) cooked shrimp 20-15/pound shelled with tail on.  Remove tail and follow directions starting with second instruction.