Jalapeno Corn Bread

Summertime in Georgia is hot, humid, and sticky. Which means that you're either staying indoors for your fun or hanging out by the pool with the grill going and an ice cold drink in your hand.

If you're grilling out, corn bread is a must have (especially in the south). I think a lot of people see it as a Thanksgiving side, but BBQ and cornbread is what dreams are made of. Hot dogs and hamburgers are overdone, and you have to get tired of them eventually. My idea of a perfect grill out would be some baby back ribs, corn bread, and maybe a spritzer to go with it, plus, you can find out how to make it all on this blog ;)

Jalapeno Corn Bread (Makes about 20-24 servings)
1 stick Butter
1 cup Sugar
3 Eggs
1.5 cup Buttermilk
1.5 tsp Baking Soda
1.5 cup Cornmeal
1.5 cup Flour
1.5 tsp Salt
1/4 cup Corn
1/8 cup Pickled Jalapeno Slices

1. Preheat oven to 350 degrees F. Chop jalapeno pieces into small bits.
2. Cream butter and sugar together
3. Add eggs slowly, scraping the bowl between additions
4. Add baking soda, salt and half of the buttermilk while mixing on low.
5. Add cornmeal and mix very slowly until almost incorporated.
6. Pour in the remaining buttermilk and mix well.
7. Add the flour, corn and chopped jalapeno. Mix until fully incorporated and smooth.
8. Prepare a sheet pan by spraying it with baking spray and lined with parchment paper. Pour the batter into the pan and spread into an even layer.
9. Bake for 25-35 minutes, turning halfway. The top of the cornbread will be golden and it will bounce back slightly when pressed.

I love biting into this corn bread and getting pieces of corn. It adds an additional texture, and who doesn't like corn?! Plus, the jalapenos add a little kick that really makes this a treat! It's savory enough to enjoy indoors and outdoors. I made an open face sandwich with some BBQ chicken and bourbon peaches. It tasted amazing, but was definitely a fork and knife sandwich. What would you pair your cornbread with?

One Pan Mac and Cheese

Growing up, I was an extremely picky eater. I hated to see anything green in my food. One of the few things that I would eat (and could eat every. single. day.) was mac and cheese. It's still one of my favorite foods... and I could still probably eat it every day (but it would not be very good for my health...)

I recently figured out a way to make mac and cheese easier. In the past, I had been making a roux to make the sauce and boiling the pasta separately. This is probably the easiest mac and cheese recipe you'll come across- and it doesn't come with a neon orange powder. 

One Pan Macaroni and Cheese (Makes 4 servings)

1/2 box Macaroni Noodles

2 cups Water

1/2 cup Milk
2 tbsp Butter
2 oz Sharp Cheddar Cheese
2 slices American Cheese
Shaved Pecorino Cheese
Salt 

Pepper 

Garlic Powder

1. In a large saute pan, bring the noodles and water to a boil.

2. Once it boils for about 2 minutes, add the milk and butter. 

3. When the noodles become about 75% cooked (try one), add the cheese in. Chop up the cheddar, and shave the pecorino with a vegetable peeler. You can shave about 10-12 pieces. Add more if you wish!

4. Mix the cheese into the mixture, and then add seasoning to taste. Pecorino is salty, so you can add less salt than you normally would. 

5. Continue to mix the mac and cheese until the sauce thickens. You don't need to add any flour, because the starch from the pasta will help to thicken the sauce. 

6. Add more milk if the noodles become too dry. Once you get the right consistency and the noodles are done cooking, serve!

This is one of the simplest recipes you will come across, and it will be done in just over 20 minutes! Perfect way to enjoy comfort food made with love and cheese (although they're basically the same thing) Thanks for reading! :)

Red Velvet Pancakes

When I was in college, a group of friends and I would get together to have pancakes on Sunday mornings before church. We called it pancake Sunday. It was a great time of fun, food, fellowship, and breakfast. I've been feeling nostalgic lately- missing my friends who are scattered across the country and thinking about the times we enjoyed in college. When I made these pancakes, I was definitely reminded of our memories.  

Red velvet seems to be a pretty popular flavor in the south. I actually hadn't heard of red velvet pancakes until I was working in Georgia. This is my play on red velvet pancakes- they're light, fluffy, and delicious. This simple recipe will be ready in minutes so that you can enjoy a pancake Sunday. 

Red Velvet Pancakes (Makes 6 small pancakes)

1 Egg
3/4 cup Buttermilk
1 cup Flour
1 tsp Baking Powder
1 tsp Baking Soda
1/2 tsp Salt
3 tbsp Cocoa Powder

5 tbsp Sugar
2 tsp Red Food Coloring

1 cup Heavy Cream

3 tbsp Sugar

1/2 tsp Vanilla Extract

1. Place the egg into a medium sized mixing bowl and beat slightly with a whisk. 

2. Add the remaining ingredients and mix until completely incorporated. 

3. Allow the mix to stand for at least 5 minutes. 

4. In the meantime, get a nonstick frying pan warm on medium-low heat. 

5. Add a little bit of oil into the pan to prevent the batter from sticking. 

6. Use a ladle to pour mix into the pan. You do not want the mix to fill the entire pan. Use the bottom of the ladle to spread the mix slightly and make the pancake round. 

7. When bubbles form and pop on the surface of the pancake, use a spatula to gently flip it. 

8. Allow the other side to cook through, and place onto a plate to cool. 

9. Repeat with the remainder of the batter. 

10. In a separate bowl, whip cream with sugar and vanilla to medium peaks. 

11. Once the pancakes are no longer hot, you can add the whipped cream. If you desire to add the cream while it's hot, be sure to serve immediately, as the cream will melt. 

12. You can garnish with chocolate shavings, or any other topping. 

This is a simple pancake recipe that will be sure to impress! It can be used for breakfast or dessert. It would be delicious as a dessert with some vanilla bean ice cream and chocolate sauce (yum!!). Next time you have a brunch gathering, try this recipe out! 

Summer Peach and Honeysuckle Cocktail

When I was in elementary school, there was a honeysuckle plant right outside the blacktop fence where we used to play for recess. I remember always reaching over and picking the flowers and sucking on the ends. The floral scent with the sweet flavor was always so satisfying. It was always a challenge to find them (since all the other kids liked them, too), but whenever I managed to get one, it was magical! This cocktail perfectly captures those moments, with a balance of sweet, tangy Georgia peaches.

Two classic Georgia flavors come together in this refreshing, delicious, and pretty cocktail that's perfect for a hot summer day! This week has been extremely hot in Georgia... Some days the highs reached the high 90's (which is actually normal for a Georgia summer...) Luckily, we've had some rain over the past couple weeks, so it hasn't been quite as hot. But with the temperatures rising again, this drink is a MUST! Cathead Honeysuckle Vodka is paired with refreshing peach juice for the perfect balance of sweetness!

Peach and Honeysuckle Cocktail (Makes 8)
3 Cups Peach Juice
3 Cups Tonic Water
4 oz Cathead Honeysuckle Vodka
1 Peach, Sliced

1. In a pitcher, mix peach and vodka together.
2. Add the peach slices to either the glasses or the pitcher. The slices float, so either one will work. If you put them in the pitcher, they pour out with the drink.
3. Fill glasses (or mason jars) with ice.
4. Add the tonic water to the pitcher last. This will go flat, so it's best to do it right before serving so the drink stays fizzy.
5. Pour the drink over the ice and serve immediately.

This simple, elegant drink is sure to wow your guests! I served this at a recent event (post coming soon!). It was a huge hit among all of the guests! If you're unable to get honeysuckle vodka, Southern Comfort is a good alternative. It has a fruitiness to it that will complement the peach well! You can also make a non-alcoholic version without the vodka. Adding a little bit of mint or lavender simple syrup (boil 1:1 ratio sugar and water and drop the mint/lavender after you remove from heat) might add a complexity similar to the honeysuckle.

Bacon Cheddar Biscuits

Biscuits are the epitome of soul food. These biscuits are flaky and delicious. Have them with a little bit of honey for a perfect balance of sweet, salty, and savory.

Bacon Cheddar Biscuits (Makes 12 Biscuits)

1 stick Butter

2 tbsp Sugar

1/4 tsp Salt

10.5 oz Self Rising Flour

8oz Buttermilk

2 oz Sharp Cheddar Cheese

2 strips Bacon

1/2 stick butter, for brushing 

1. Preheat oven to 400 degrees F

2. Cut butter into small 1/2 inch cubes. 

3. Place the flour, sugar, and salt in a bowl with the butter. 

4. Separate all of the cubes and flatten them each between your fingers. 

5. Once the butter is flattened, rub the mixture between your fingers until the butter flakes become small, about pea sized. 

6. Cook the bacon in a frying pan and slice it to small pieces.

7. Mix the bacon bits and cheese into the biscuit mix. 

8. Add the buttermilk and mix until it comes together.

9. Turn the dough over onto the table and fold over itself a couple of times. 

10. Form into a 6x8 inch rectangle and cut with a knife into 12- 2x2 inch squares 

11. Place the biscuits onto a baking sheet and bake for about 20-25 minutes. 

12. Melt butter. 

13. Once the biscuits are golden and the centers are baked through, remove from the oven and brush thoroughly with butter. Serve warm. 

Sorry for the late post! It has been an extremely busy weekend. I will be back again Sunday night 10pm! Until then, enjoy some yummy soul food- delicious biscuits! Also, happy St. Patrick's Day!

Peaches and Cream Cupcakes

As my stay in Georgia comes to a close, I wanted to end with yet another local and seasonal recipe. Georgia peaches are sweet, juicy, and delicious. Though the cupcake "fad" may be slowly fading, there's no reason to move on so quickly! Instead, we should come up with exciting, innovative ways to approach the classic dessert. One way you can do this is by adding a filling, as well as using flavors that deviate from the traditional chocolate and vanilla.

The recipe for the cake portion of the cupcake is adapted from a recipe by Giada de Laurentiis. Although I am often opposed to using cake mixes, if you are in a pinch for time, it is possible to make the cake mix less sweet and dense. Adding a creamy dessert cheese, like mascarpone, can create a lighter, fluffier texture and can balance some of the sweetness with the tartness.

Peaches and Cream Cupcakes (Makes 24 Cupcakes)
Mascarpone Cupcakes
8 oz Mascarpone Cheese, Softened
2 Egg Whites
1 box White Cake Mix
1 cup Water
1/4 cup Vegetable Oil

1. Use a mixer to soften cheese. Gradually add the egg whites until well blended. 
2. Add cake mix, water, and oil.
3. Mix until well incorporated.
4. Scoop into a muffin tin lined with muffin liners. Fill about 3/4 of the way up.
5. Bake at 350 degrees F until golden brown, the cake springs back when poked, and a toothpick or paring knife comes out clean when you poke the cake. (about 17-23 min)
6. Allow to cool to room temperature.

Peach Custard Filling
1 Peach
5 Egg Yolks
3 cups Heavy Cream
3 cups Whole Milk
1/2 cup Sugar
3 tbsp Corn Starch
1/2 cup Heavy Cream

1. Rinse, peel, and cut the peach to a medium dice.
2. Combine milk, cream, half the sugar, and peaches in a pot and heat until it boils. Turn down the heat to low and allow to simmer for 10 minutes.
3. In the meantime, mix together corn starch, yolks, and the remaining sugar.
4. Do not pour sugar into the yolks until you are ready to mix them in. If it is not stirred, the yolk may curdle and you will have bits of yolk in your final product.
5. Pour hot milk slowly into the yolks, whisking constantly.
6. Pour the yolk mixture back into the pot.
7. Stir constantly over low heat until it becomes a thick custard. Allow it to bubble some before turning off the heat. Be careful to not overheat so that there are no chunks of egg in your custard.
8. Pour out the custard into a large bowl. Cover with plastic so that it is touching the surface of the custard. Then, press the custard up the sides of the bowl. Do not let it overflow
9. Allow the custard to cool completely.
10. Whip 1/2 cup of cream to medium-stiff peaks.
11. Once custard is cool, fold in cream.
12. Place custard into a piping bag fitted with a round tip.
13. Put the tip of the piping bag into the center of the cupcake and apply pressure until the cupcake bulges slightly.

Honey Buttercream
5 Egg Whites
3/4 cup Sugar
2 stick Butter
1 tbsp Honey
3 Peaches

1. Heat egg whites and sugar over a pot of boiling water until the sugar is completely dissolved. Whisk occasionally. Check if the sugar is dissolved by rubbing the egg whites between your fingers to feel for crystals.
2. Use an electric mixer on high speed to whip the whites until stiff peaks form and the meringue has cooled.
3. Add softened butter gradually to the meringue and whip.
4. Add the honey to the mixture.
5. Continue to whip. The mixture will separate, look like cottage cheese, then come together in a dense dough-like mass, and then become a very soft buttercream.
6. Put the buttercream into a piping bag fitted with a tip of your choice.
7. Pipe in a circular motion from the outside of the cupcake to the center. Apply even pressure to avoid any blemishes.
8. Garnish cupcakes with sliced peach wedges.

Enjoy this cupcake with a cold glass of milk as the hot summer comes to a close!

Fried Green Tomato Salad

Fried green tomatoes are a southern staple. Green tomatoes are under-ripe tomatoes. They are more tart, and their texture is firmer. Because of this characteristic, they are a good product to fry. They don't fall apart in the high heat and the bubbly oil. They also do not have large amounts of moisture that will cause the oil to pop/explode. Instead the texture softens slightly and the tomato holds together well. The final product can be used to put into burgers, dipped in pimento cheese, or placed on top of a fresh salad. I used fresh spinach, dried cranberries, chopped pecans, and goat cheese to create a salad that lightens the southern soul food classic. Fried green tomatoes can often be very heavy since they are fried, but it pairs nicely with the components of the salad. Finished with an apple cider and honey vinaigrette, this salad is a healthy and light alternative to heavy and greasy southern soul food.

Fried Green Tomato Salad (Serves 4)
Fried Green Tomatoes
1 Green Tomato
1/2 cup All Purpose Flour
1 Egg, Beaten
1/2 cup Breadcrumb
Vegetable or Canola Oil (For Frying)

1. Use a sharp knife to cut the tomato into 1/4 in thick rounds.
2. Put flour, egg, and breadcrumb each into separate wide bowls.
3. Dip each tomato slice into flour, then into the egg, and then into the breadcrumb. Coat on both sides.
4. Heat the oil to about 375 degrees F. You can test it by dropping a tomato into the oil. it should immediately float and begin to cook.
5. Remove tomato after the color is golden, about 3-5 minutes. If the color is changing too quickly, the oil is too hot and you should lower your heat.
6. Place finished tomato onto a plate with a couple layers of paper towels to soak up excess oil.

Apple Cider and Honey Vinaigrette
1/4 cup Apple Cider Vinegar
1/4 cup Honey
2 tbsp Brown Sugar
1/4 cup Olive Oil

1. Place all ingredients into a bowl.
2. Whisk quickly to combine and emulsify the mixture. 

Salad Assembly
9oz bag Spinach
4 oz Goat Cheese
1/4 cup Dried Cranberries
1/4 cup Chopped Toasted Pecans
Fried Green Tomatoes
Apple Cider and Honey Vinaigrette

1. Thinly chop red onion.
2. Place spinach into a salad bowl.
3. Crumble goat cheese into the spinach.
4. Sprinkle cranberries and pecans on top of the salad.
5. Pour dressing onto the salad.
6. Mix well and serve.

Pecan and Peach Butter Macarons

Macarons are the latest trend in the dessert world. Every bakery around the corner seems to be selling them, although some are better than others. This macaron is a Georgia twist on the French classic. Made with pecans and local Georgia peach butter (similar to a jam), they are the perfect dessert to have after some soul food.

When I eat a macaron, I look for texture and flavor. It should have a crispy outside, but the inside should be moist and cakey. The flavor should be full and nutty. The filling should be strong, but balanced with the shell. It is not easy to make all of this happen in one cookie, but following some simple tips can help you get there! It is very important to allow your macarons to sit overnight in the refrigerator or freezer so that the flavors develop and the texture softens. The macaron will suck up the moisture from the fridge to yield a soft, chewy product instead of a crispy one. The flavors will not only be embedded in the filling, but the shell will also absorb the flavors. Eating a macaron as soon as it's assembled is delicious, but if you let it sit over night, it only gets better! Just set them out so that they warm to room temperature before you eat them!

Pecan and Peach Butter Macarons (makes about 20 macarons)

Shells
50 g Almond Flour
50 g Pecan Pieces
120 g Confectioner's Sugar
50 g Granulated Sugar
70 g Egg White (2 large whites)
Toasted, Crushed Pecan Pieces

1. Pulse almond flour, confectioner's sugar, and pecans in food processor until very finely ground. Be careful not to grind too long, because it will release all of the oils, ruining your final product.
2. Sift the powder with a medium-mesh sieve.
3. Place the particles that are too large to fit through the sieve back into the food processor, pulse, and sift again. Throw out the excess pieces.
4. In a grease-free bowl, place your egg whites and sugar. Allow to sit for a few minutes to begin to dissolve.
5. Use grease-free beaters on high speed to whip the egg whites to stiff peaks.
6. Use a rubber spatula to fold the dry ingredients into the meringue until the batter moves slowly, like lava. If you run your spatula through it, it should fall together after 5-7 seconds.
7. Put the mixture into a piping bag fitted with a large round tip (3/8 inch). 
8. Pipe rounds that are about an inch apart onto a nonstick baking mat (silpat) that is placed onto a cookie sheet. 
9. Do this by holding the bag straight up about half an inch above the silpat, applying pressure to the bag until about 1 inch in diameter, stopping pressure, and then removing by moving hand in a very small circular motion to release the tip from the macaron shell. Make sure there is enough space to spread.
10. Rap your cookie sheet/sheet pan on the table a few times to make sure there are no bumps on the macaron shells. 
11. Before they dry, sprinkle some crushed pecan pieces on one side of the shell. 
12. Let rest until dry to the touch (about 30-45 minutes, longer on rainy days).
13. Preheat oven to 300 degrees F. If you have a convection oven, use convection.
14. Bake macaron shells on the second shelf of the oven for 14-17 minutes, until they do not wiggle when nudged.
15. Remove from oven and allow shells to cool completely before removing from the silpat.

Peach Butter Buttercream Filling
1 Egg White
1/4 cup Sugar
1/4 cup Butter
1/4 cup Peach Butter/Peach Jam

1. Fill a pot with some water and begin to boil.
2. Place the egg white and sugar into a medium sized, heat proof, grease-free bowl. Place over the boiling water.
3. Stir until the sugar is completely dissolved (110 degrees F). Check by rubbing the mixture between your fingers to feel for sugar granules.
4. Mix on high speed to make a meringue.
5. When cool to the touch, add softened butter and mix until it comes together.
6. It will break apart and look like scrambled eggs. Continue to mix until it becomes a soft paste.
7. Add the peach jam to the buttercream and mix until completely incorporated.  The buttercream may not be completely smooth, but it will work fine for a filling for a macaron.

Assembly
1. Pair the shells by size. You should have about 20 pairs of shells.
2. Put the buttercream into a piping bag with the same tip that you used to pipe the macarons.
3. Pipe the buttercream so that it is covering about 3/4 of the surface of the bottom of the shell.
4. Put the pairs together to create a "sandwich". 
5. Place in the fridge overnight to allow the flavors to develop.
6. Let the macarons come to room temperature before you serve them.

The recipe for the shells is a recipe adapted from Artful Food, a blog made by a couple friends of mine! Annie and Connie are extremely talented! They bake to help fund raise for many different non profits and clubs at their school. Their macarons are absolutely beautiful, and I definitely recommend using their recipe for macaron shells.

If you would like to save your macarons for later, place into an airtight container and freeze. Bring the macarons to room temperature before you serve them. I love to make macarons, so you can definitely expect more flavors on this blog! Comment with any suggestions!

4th of July Apple Pie

Happy 4th everyone! July 4th is a day to celebrate America. What could be more American than an apple pie?

I personally am not a huge fan of pies. I don't like the filling-to-crust ratio of most pies. I'm also not too fond of the mushy cooked fruit that goes inside. I decided to make a pie that's a slight twist on the traditional apple pie made with thinly sliced apples, almond cream, and salted caramel.

Salted Caramel Apple Pie (makes 1 9-inch pie)
For the Crust
6 oz All Purpose Flour
1/4 tsp Salt
1 Stick Cold Butter
2 oz Ice Cold Water

1. Cut the cold butter into small cubes (1cm x 1cm).
2. Put the pieces into the flour and salt. Make sure each cube is coated.
3. Press the butter to flat pieces.
4. Rub the butter between your fingers to make flakes. Continue until the butter chunks are about the size of a lima bean.
5. Create a well in the center of the flour and pour your cold water into it.
6. Bring your flour towards the center of the well a little bit at a time, until it is completely incorporated.
7. Flatten your dough slightly and wrap it in plastic. Place in the fridge for about 30 minutes to 1 hour, until it is chilled.

Frangipane (Almond Cream)
1 Stick Butter
4 oz Sugar
3 oz Almond Flour
1 Egg
1 tsp Vanilla Extract
1 oz All Purpose Flour

1. Cream butter, sugar, and almond flour together in a bowl.
2. Add egg and vanilla.
3. Scrape the bowl to make sure that the ingredients are well incorporated.
4. Add flour and mix until incorporated.

Salted Caramel Sauce
1/2 cup Sugar
2 tbsp Water
1/2 tsp Salt
1/4 cup Cream
1/4 stick Butter 

for a more traditional flavor, you can omit the salt. 

1. Place sugar, salt, and water in a clean pot and heat. Stir only until it begins to boil.
2. If needed, brush the sides of the pot with water to wash down any sugar crystals. Do not stir.
3. Heat cream in the microwave for 20 seconds to warm. 
4. Allow the caramel to get to a dark golden/amber color.
5. Turn off the heat, add warm cream, and stir. Be careful, because there will be a lot of hot steam!
6. Add butter to caramel and mix to incorporate.
7. Pour into a bowl and allow to cool.

Apple Filling
4 Green Apples
1 tbsp Lemon Juice
1/4 tsp Cinnamon
1/4 cup Sugar 

1. Peel the apples.
2. Cut each apple in half. Cut at the stem. Cut the top and bottom off of each apple half.
3. Use a melon baller to core the apples.
4. Cut 1/8 inch slices starting from the top of the apple, so that if you look at the apple standing up, the slices are horizontal.
5. Put slices into a bowl with lemon juice. Toss slightly.
6. Mix cinnamon and sugar and sprinkle over the apples. Toss slightly.

Making the Pie
Pie Dough
Frangipane
Apple Filling
1/4 Stick Butter
1. Preheat the oven to 350 degrees F.
2. Lightly grease your pie tin with butter.
3. Roll out your pie dough to about 1/4 inch and place into the tin.
4. Use a fork to poke holes so that steam can escape.
5. Spread the frangipane into an even layer.
6. Place a layer of apples on top of the frangipane layer. Then, place another layer on top, to make a decorative pattern.
7. Cut up butter into small cubes and sprinkle over the top of the apples.
8. Bake for 1 hour 30 minutes, until golden. This seems like a long time, but because of the moisture of the apples, the pie bakes very slowly.
9. Reheat caramel sauce in microwave, 20 seconds at a time until it is  runny.
10. Brush the hot pie with salted caramel sauce to glaze. Cool slightly and serve warm.

Enjoy this dish after lots of BBQ with a big scoop of vanilla ice cream while you watch the fireworks! :)