Category: butters ‘n spreads
|July 14, 2019||Posted by Wendy Perry under appetizers, butterbeans, butters 'n spreads, cook & eat nekkid, garden goodness, party foods, published, wendy's signature recipes|
Published in Carolina Country Magazine July 2019
Hummus is one of those things we southerners didn’t grow up eating… at least in my neck of the woods! As for international cuisines, Italian was about the limit of our exposure. We surely didn’t know of any Middle Eastern/Mediterranean concoctions. It has only been in the last decade or two we started learning of such, and took a liking to it.. at least some of us. You would have never opened up a southern lady’s pantry and found chick peas sit’n there on the shelf to fix something with.
I’m not a chick pea fan. I tried. Just not the pea for me. But I do like the idea of hummus, so like my pimento cheese, had to create a recipe of my own that suits my fancy.
My mostest favorite bean is the butterbean. I’m the butterbean cook’n queen to a lot of friends and family… some even pay me to cook some for them. At all our meal events, it is expected I cook some for my nephew Wyatt.
I especially those little tiny ones. But they are the hardest to shell, and Lord, I did shell many a bushel of butterbeans on my grandma’s porch on hot summer days… back in the day! Children now have no idea what they missed. I hated it at the time, but now… oh, what I would give for more of those days, in locally hand-made rocking chairs, with mama and grandma, shelling beans. I didn’t have sense enough to know at the time we were making memories that are still with me today. And they tasted so much better too, knowing the toil and strife that went into shell’n those butterbeans.
A few years ago, I decided to throw some butterbeans in my processor with some stuff, and make myself some hummus… butterbean hummus! So without further ado, I share with you, my southern gal’s version of hummus…
Butterbeans make great hummus, but do know that any of our summer field peas make great hummus too! Who needs a chick pea? And what are they anyway?
We do love our butterbeans here in NC. Did you know you can use those, or any of our tasty summer field peas, to make hummus? Just say no to canned garbanzo beans when gardens and farmers’ markets overflow with beans and peas. (FYI, it’s the butter that makes this hummus extra creamy!)
- 3 cups fresh or frozen butterbeans
- 2 cups chicken broth or water
- 6-8 cloves fresh garlic
- 1/2 cup loosely packed chopped cilantro
- 1 cup toasted sesame seed*
- 1 cup toasted pine nuts
- 4 tablespoons butter, softened
- 1 teaspoon salt
- 2/3 cup olive oil or other preferred oil (I use garlic oil)
Cook butterbeans in broth until almost done, but still a bit firm and green. Drain and cool.
Set aside a few nuts for garnish.
Put butterbeans into food processor bowl and add remaining ingredients. Process on high, pausing to scrape down sides, until nice and creamy. Garnish with a drizzle of oil and a scattering of toasted pine nuts.
Serve at room temperature with crackers, celery sticks or your favorite dippers! Will keep up to a week in the refrigerator.
*Note: Find the best buy on toasted sesame seeds at Asian grocers. You can also substitute store-bought tahini if a creamier hummus is preferred.
|January 21, 2019||Posted by Wendy Perry under baking (she said in terror), Mindless Mutterings from the Teacher's Lounge, peanut butter, Substitute Teachers, sweet treats|
It’s been a crazeee bizzeeee week for this old gal as I’ve embarked on yet another new adventure (more about that soon) so this post is draggin’ butter a few days. I’m really excited about it though, because it features my blog’s very first guest post!
A few days ago was “National Peanut Butter & Jelly Day” (although I’m not sure who proclaims some of the ‘national days’ I’ll be blogging about). Teresa Williford, my baker bud and friend from down the road in Elm City quickly jumped at my invite to create something reallll good to celebrate the day. She recently created another fun recipe featuring Lizard Lick Towing Company’s (and TV Show) new BBQ Sauce, but since we’ll be publishing that soon in a magazine along with a few I stirred up myself, we’ll save that surprise… but what she came up with for that was simply unbelievable! Stay tuned for that…
So back to PB&J Day…. Teresa sent me several yummy recipes and it was hard deciding on which one(s) to share… so I narrowed down to my two favs. I surely hope y’all will try one or both of these and also, please give Teresa some feedback below in the comments section… and if you like the looks of either (or both), be sure to click that little Facebook button to share on your FB page. If you are in this neck of the woods and need an outside-the-box OR traditional baked goods, contact Teresa at email@example.com!
THANK YOU Teresa! I’m sure everbody else will join me in welcoming you and will be looking forward to more wondermous recipes from you too…
1 lb of confectioners’ sugar
1/2 tsp salt
1/4 cup milk
1 tsp vanilla extract
3/4 cup peanut butter
1/4 cup jelly or jam
3/4 stick of butter, cubed
Sift the confectioners’ sugar and salt together in a microwavable bowl. Add milk, vanilla, peanut butter and jelly and butter cubes. Blend until mixed together. Microwave on high for 1 minute, stir. *Microwave an additional minute and stir until smooth. Pour into wax paper lined 8 inch square dish. Refrigerate until cool and solid. Best if it sits overnight.
* Watch carefully and adjust time based on wattage of your microwave.
** If you want to make it chocolate, sift 1/2 cup of cocoa in with the sugar and salt.
PB&J Pop tarts
1 Box of Puff Pastry
1 egg, lightly beaten
6 TBS jam (I used grape jam)
6 TBS peanut butter
1 cup confectioners’ sugar
1/4 tsp vanilla extract
2 TBS milk or water
Rainbow sprinkles (optional)
Preheat oven to 350 degrees F.
Take pastry out of freezer and let it sit on counter for about 30 minutes or until pliable. Roll both sheets out on lightly floured counter, enough to get about 6 card size rectangles. Brush one sheet with the beaten egg. Score the egg washed sheet into 6 rectangles. Spoon 1 TBS of peanut butter and 1 TBS of jam in each rectangle. Put the other sheet over the egg washed one and press down to make the 6 rectangles. Using a sharp knife or pizza cutter, cut out the rectangles and press around edges to seal. Place the rectangles, spaced, on a baking sheet. Put in freezer for 10 minutes.
Take out of freezer and bake for 35 to 40 minutes, or until the tops of the pastries are golden brown. Let
When the pastries are cooled for 30 minutes, in a small bowl, whisk together the confectioners’ sugar, vanilla, and enough of the milk or water to make a smooth, pourable glaze. Pour or brush the tops with the glaze, then sprinkle with the rainbow sprinkles. Let them stand for 15 minutes so the glaze will set.
Store in an airtight container at room temperature for 2 days.
…and for you more advanced bakers out there ~
Note from Teresa… This Pâte Brisée recipe is from The Professional Pastry Chef. I bake by weight not measure, and have included both. Pâte Brisée is French for “short dough.” This means it has a high fat to flour ratio making it nice and crumbly, flakey and rich! It is said that if you only learn and make one pastry, this should be ‘it.’
1 3/4 cups (245 grams) unbleached all purpose flour
1 TBS sugar
1/2 tsp kosher salt
1 cup (2 sticks/228 grams) cold unsalted butter, cubed
2 egg yolks
3 TBS cold milk
Using a stand mixer fitted with the paddle attachment, mix together the flour, sugar and salt for 15 seconds. Scatter the butter over the top and mix on low speed for 1 to 1 1/2 minutes, or just until the flour is no longer bright white and holds together when you clump it and the lumps of butter are visible throughout.
In a small bowl, whisk together the egg yolks and milk until blended. Add to the flour mixture all at once. Mix on low speed for about 20 seconds, or until the dough just barely comes together. It will look really shaggy and more like a mess than a dough.
Dump the dough out onto an unfloured work surface and gather it together into a tight mound. Do not knead! Using your palm and starting on one side of the mound, smear the dough bit by bit, starting at the top of the mound and then sliding your palm down the side and along the work surface, until most of the butter chunks are smeared into the dough and the dough comes together. Do this once or twice on each part of the dough until the mound comes together and you have a cohesive dough with streaks of butter.
Gather up the dough; wrap tightly in plastic wrap and press down to flatten into a disk about 1 inch thick. Refrigerate for at least 4 hours. Dough will keep in the refrigerator for up to 4 days or in the freezer for up to 1 month.
Before using, take out of refrigerator and let rest on counter for 10 minutes. Proceed to roll.
Appropriate side dish for any of the above…
|January 4, 2019||Posted by Wendy Perry under appetizers, butters 'n spreads, cook'n with NC goodies, duke's mayo!, funeral food, honey, Mindless Mutterings from the Teacher's Lounge, Mt. Olive Pickles, party foods, published, wendy's signature recipes|
We all have our personal favorite pimento cheese. I invite you to try mine… with nutty Swiss cheese and the creaminess of whipped cream cheese. I also use North Carolina’s Mt. Olive Pickles Roasted Red Peppers, to keep it local y’all. But if you’re not lucky to have where you live, just substitute!
A few years ago while food styling and creating recipes at Our State Magazine, I had the opportunity to create some “sauces” for Fried Green Tomatoes! We Southerners know summertime isn’t complete without enjoying this tangy fried treat. OK, I’m sure some folks may coat and bake them, but Wendy don’t play that with some things, and “Fried” green ‘maters are one of those things.
Most of us have our preferred way to cook those, so this post isn’t about that…. since basically you just dip in buttermilk, crumbs…. and fry!
Today, I’d like to share the 3 toppings the magazine published. See if you find one you like, or if you have a preferred way to serve, please add a note about that in the comments below!
The toppings are…
- Herby Mayo Dressing… like Green Goddess
- Whipped Feta & Basil Pimento Cheese
- Sweet ‘n Hot Strawberry Spread
Enjoy these recipes on Our State’s site or printable below!
Recipes published June 2015
Try a drizzle of this dressing, then add bits of bacon and chopped chives. (Hint: It tastes great on salads or as a vegetable dip, too.)
Yield: About 1¼ cups.
- 3/4 cup mayonnaise, Duke's preferred
- 1/4 cup buttermilk
- 2 tablespoons garlic paste (or 4 cloves, grated)
- 4 whole scallions, chopped
- 2 tablespoons chopped fresh chives
- 1 tablespoon chopped fresh tarragon
- 1/4 cup chopped fresh flat leaf parsley
- 1 tablespoon white vinegar
- several turns freshly ground black pepper
Put all ingredients into the bowl of a food processor. Pulse until the dressing is blended and the herbs are incorporated. Store in a jar in the refrigerator. Serve at room temperature.
This recipe calls for feta cheese, but you can easily substitute goat cheese if preferred.
Yield: About 1 pint.
- 8 ounces feta cheese
- 8 ounces cream cheese, softened
- 2 tablespoons diced pimento, drained
- 2 teaspoons spicy brown mustard
- 1/2 teaspoon white pepper
- 2 teaspoons paprika
- 1-2 teaspoons sugar optional
- 6-8 fresh basil leaves
Put all ingredients except basil leaves into the bowl of a food processor. Pulse until combined and fluffy. Tear up 3 or 4 of the basil leaves, add to the pimento cheese, and pulse until chopped and incorporated into the cheese. Roll up remaining leaves and slice into thin ribbons.
Spoon cheese on top of warm fried green tomatoes. Garnish with basil ribbons.
- 2 tablespoons drained chow chow
- 1 tablespoon strawberry jam or preserves
- fresh basil optional
Stir to combine and spread onto fried green tomatoes.