Category: molasses

collards + cabbage + frost = “cabbards” time…. with Crispy Cornbread Cookies, Molasses Bacon Butter & Pot Likker

The time has just about come for the annual “cooking of the cabbards” to fill the freezer!  Like a squirrel stowing away acorns for the winter, I too, “get my cook’n on” once our local collards have had a good kissing o’ the frost.  Some think that’s just an old tale, but not this gal, lovingly called THE “Collard Queen” by those lucky enough to have had some bestowed uponst them by said ‘queen’ or have rubbed their full bellies after a sit’n at her table… served up with a side of Crispy Cornbread Cookies, some Molasses Butter, a warm cup of Pot Likker or cold buttermilk.  And don’t forget the farmers’ market treasures… including a menagerie of homemade chow chows destined to crown a heap’n helping of fall’s green ‘gold!’

So I’m in my kitchen a few days ago cooking cornbread cookies for this here post… setting up my photo shot, and about to savor the very last tidbit of my 2010 stash of cabbards I lucked up and found tucked into a back corner of the freezer when…”ding dong”… my doorbell rings.  My kitchen sidekick and 7YO nephew hollers…“Dee Dee, who is THAT?” (seeing as how it is mid-afternoon and we’re still in our loungy clothes  watching movies, blogging and eat’n).  I looked at him and said… “I have NO idea!” But I surely am hoping it’s somebody that won’t mind my receiving them in my ‘old lady house dress,’ (probably something akin to what my grandmas were wearing when they cooked collards) and Wyatt, running around in his ‘underdraws.’  I swing the door open, and there stands my cousin Mark… who I see fairly rarely, but usually when he drops by (less often than the proverbial blue moon), he has some sort of vegetable(s) gleaned from a nearby garden.  He leads me out to the back of his pick up truck (the preferred method of transportation for most of us country folk)… and what do I see…. THESE!  *C.O.L.L.A.R.D.S*

I’m not believing this… as mere seconds ago I’m in my kitchen, cooking up, photographing and in the middle of writing this very blog post about collards… when a big ole’ mess of them land on my front porch…  the weirdness of this timing is CRAYzee! And as delighted as I am about all this, I’m trying to factor in my head…  when in the world can I squeeze cabbard cook’n into this particular week’s schedule... with a TV show taping (see show video at My Carolina Today!) and a ginormous exciting photo shoot for Our State Magazine (where I’m so blessed to be food stylist and recipe developer…so subscribe if you don’t already, and buy holiday gift certificates too).  But never one to let a little thing like ‘limited hours in the day’ get in my way… a cabbard cook’n will commence!  I decided to just throw ’em in my big chest freezer till that can happen…something I have had to do before, and equates to that sweet kiss of frost… a BIG deep freeze kiss!

So without further ado, here is my much requested method for cooking collards (or in my case, “cabbards”).  These are sooo good, and worth every minute of effort it takes to get from the back end of a truck to your supper (and sometimes breakfast) plate.

Wendy’s Locally Famous Cabbards (Cabbage + Collards)

Wendy’s Cabbards

As THE “throw cooker” that I am (come see my Throw Cooking web page and recipes), I’m going to tell YOU how to throw these together… exactness is not important here!  These are the necessary ingredients and process.  I have, on occasion, cooked these in MASS to fill my freezer for the winter, but you can do any amounts that work for you.  A couple of years ago, I cooked 40 lbs. bacon and forget how many birds to have broth and bacon grease for 100 lbs. cabbage and 50 lbs. collards!  It took me quite some time to figure all this out, but because the collards ‘evaporate’ and disappear in the pot, I decided to see what happened if I added in some cabbage… and it makes the collards even better… sweeter… AND, the cabbage doesn’t disappear as much as the collards… so you end up with a whole lot more “cabbards” to store away and nobody but you knows this little secret, till NOW!

  • Chicken(s) or Hen(s)
  • Bacon (lots!)… more that you think… you need a goodly amount of rendered bacon grease
  • Collards… about 1/2 as much collards as cabbage (washed real good)
  • Cabbage… about twice as much cabbage as collards (washed real good)

EQUIPMENT:

  • BIG pot
  • Cast Iron Skillet
  • Tongs
  • Time

Put some water in a big old pot and throw your chicken(s) or hen(s) in there.  Bring to rolling boil, then reduce heat and keep cook’n till you have some tender bird and a big ole’ pot of chicken stock.  Take that bird out and make yourself a mess ‘o chicken salad or freeze for cooking in other stuff, like Chicken Pot Pies or Brunswick Stew.

Get that big old cast iron skillet out and fry up a LOT of bacon.  Sometimes on cabbard cooking day I’m outside doing all that AND cooking up a ginormous amount of my “Almost Famous Brunswick Stew”-will post that soon if you ask!… so I invite folks to drop by and eat bacon sandwiches.  Put this bacon grease into a big can (coffee can works great).

Rough slice the cabbage.  Throw some in the pot of broth, alternating with handfuls of torn collard leaves.  As it wilts, keep adding more to the pot.  Let this cabbard mix boil and boil… the more ‘tenderer’ the better.

On a burner beside this pot, put your big iron skillet on med-hi and add (generously) some bacon grease.  With tongs, grab some of the cabbards and plop into the hot skillet, including some of the wondermous Pot Likker they produced.  Start chopping with long-handled veggie chopper… as they cook down and shrink as you chop, continue grabbing more cabbards with your tongs and continue this process, stirring around to incorporate the bacon grease.  Once these are really tender and chopped real good, dump into big bowl to cool before putting into containers and continue doing this until you’ve cooked all your cabbards.

Cool’n Cabbards

When packing into containers, I try to leave good head space and top off with some of the broth so when heating, that is there to give a little moisture while warming.

Serve with Cornbread Cookies with Molasses Butter and mug of Pot Likker or Cold Buttermilk.

Cornbread Cookies with Molasses Bacon Butter

Wendy’s Crispy Cornbread Cookies

It’s really easy to throw together these crispy crunchy Cornbread Cookies and they are the perfect sidekick for your Cabbards.

  • your favorite hushpuppy mix
  • finely diced onions (any kind…sweet, green, scallion, chive, etc.)
  • sugar
  • freshly ground black pepper
  • lard

Mix hushpuppy mix according to package directions.  Add in onions and sugar to taste (you want these to be lightly sweetened and the sugar helps make them crispy too).  Grind in some pepper.  If your mix is really thick, add a little more water or milk/buttermilk, whatever you are using until thinner and pourable/spoonable.  I like to let my mixture sit about 10 minutes before cooking to adjust this consistency as it will thicken as it sits (but also, the flavors will marry a bit).

Heat thin amount of lard in cast iron skillet on med-high heat.  With a tablespoon, spoon into hot skillet and spread thin with back of spoon.  Fry until golden brown and flip; repeat on the other side.  Drain well on brown paper bag or paper towels.

Serve with Molasses Butter alongside Cabbards with mug of Pot Likker or Buttermillk.

MOLASSES BUTTER

  • Softened Butter
  • Molasses
  • Bacon Grease, optional
  • Cinnamon or Apple Pie Spice, optional

Drizzle some molasses over butter and swirl to blend.

VARIATIONS: To make Molasses Bacon Butter, stir in a bit of bacon grease.  A bit of cinnamon or apple pie spice is also tasty in Molasses Butter, depending on what you will be serving it with (especially great with pancakes, waffles or French Toast too)!

Enjoy y’all… and please throw me your comments below AND ‘share’ with all your friends!

Squishy Fig Gingerbread… oooh la LA!

Squishy Fig Gingerbread

It’s no new news that I’m not the baker. I can do it when need be, but all that chemistry of proper measurements annoys me… I’m not particularly into tedium, and I much prefer concocting stuff where the final successful outcome isn’t determined by improper measurement of a bit of this or that. 

When I was recently gifted with a bunch of sweet ripe figs, I said “self, what SHALL we do with all these here figs?”  Of course, I could throw together some quick and simple preserves. I’ve got that covered. But dang, look at all those figs still in that bowl (aside from those I’m throwing in my mouth while pondering).

So, first thing I did was to fill up my mini crock pot (I adore that thing) with figs, squishing with my fingers as I threw them in.

NOTE:  Squishing is an accepted cooking term and process, at least in my kitchen. You squish when you want to break up whatever ’tis you’re working with, but still want to keep pieces in tact, mostly for the texture. 

…the makings of crock pot fig preserves

So once I had my little crock filled with squished figs, I drizzled in some honey, a squeeze of 1/2 an orange and a little orange zest. I didn’t put much honey, because the figs were perfectly ripe and fully sweet all by themselves.  I turned my little gadget on “high” and in a few hours, had…. fig preserves!  I only made a small batch so I didn’t go through all the processing… and made a few batches of this to share.

Trader Joe’s Raisin Rosemary Crisps!

My favorite way to enjoy fig preserves is with cheese! If you have never savored fig preserves on some good salty cheese… or in my case, my FAVE Cambozola Cheese, well, you just haven’t lived! My family loves this too, and it’s always on our Christmas “nibbly” table. We particularly love this on these Trader Joe’s Raisin Rosemary Crackers! 

That weekend, some friends invited me over, so i took a little nibble…. some cambozola with some fruited crackers, my tomato jam and these freshly made fig preserves…. most there had never had such a combination and loved it. AND, the ones that “don’t like blue cheese” really liked this creamy Gorgonzola blue/Camembert combination cheese too.  

…Cambozola Cheese with Tomato Jam & Fig Preserves

 

 

 

Another way I love these preserves is in a grilled bacon and Swiss cheese sandwich…. 

Grilled Swiss Cheese & Bacon Sandwich with Fig Preserves….

 

 

 

OK…. so let me get back on track and tell you about my gingerbread.  I had had gingerbread on my brain for a few days and suddenly, the thought of combining moist sweet figs into rich gingerbread seemed like something to do… or at least ATTEMPT to do.

I pulled out an old recipe I had and went to tweaking… having no idea what would happen! I was really hoping for success so I could spring a tasty baked goodie recipe on all those who know me as the NON-baker,” self included. I’m so tickled to report that… IMO, success has been achieved! I declare, this gingerbread is da’bomb and exactly what was in my head when I embarked on this culinary cooking adventure.  I do hope before the figs are all gone, you will give this recipe a try, and come back here and tell me what you think…. did you like it? did you tweak it?

So since I have 11 new recipes I must get to in the kitchen and create for publication deadline, (but let myself get diverted to this post)…. here you go!  I hope you enjoy as much as I have… I even wrapped up some of the bars and threw in my freezer to enjoy after all the figs are gone this year!  

Note: This recipe was created using Savory Spice Shop Raleigh spices!

Squishy Fig Gingerbread

Looking for a new way to enjoy all those ripe figs? Here you go... my squishy fig gingerbread! The figs make this gingerbread sooooo moist and a bit "gooey" too. A dusting of powdered sugar and you're good to go. Cut into bites, bars.... or enjoy a slab if that suits your fancy. 

Course: Brunch, Dessert, Snack
Cuisine: Farmers Market, Garden Goodies, Southern Desserts, Summer Food
Author: Wendy Perry
Ingredients
  • 3 large eggs
  • 1 cup cane sugar
  • 1/2 cup blackstrap molasses
  • 3/4 cup coconut oil, liquified
  • 1/2 teaspoon vanilla extract
  • 1/2 teaspoon almond extract
  • 1 cup self-rising flour
  • 1/2 cup self-rising corn meal mix
  • 4 teaspoons ground ginger
  • 1 tablespoon apple pie spice
  • 2 cups very ripe figs squished with fingers
Instructions
  1. Preheat oven to 350. Grease a 13x9 baking dish.

  2. Using mixer, gently combine eggs, sugar, molasses, coconut oil and extracts until blended.

  3. Combine dry ingredients in a bowl. Mix into wet ingredients a little at the time until well incorporated. 

  4. Using spatula, fold in squished figs.Pour into baking dish. Bake for about 30 minutes, until the surface starts showing cracks.
  5. Let cool, slice and sprinkle with powdered sugar.

Cheery Grilled Corn with Hoop Cheese & Bacon Dust

I know, I got you with BACON dust, right?  Well then let’s add Cheerwine to the party too!

Cheery Grilled Corn with Hoop Cheese & Bacon Dust

 

 

 

 

 

 

 

 

 

 

 

Bacon doth make everything more better, and on my “Cheer”y grilled corn is no exception.  We’ve all seen the “same old same old” grilled corn recipes…. usually Mexican in nature.  Well y’all know this southern gal is an evangelical when it comes to preaching that we should all cook and eat local.  And around here, it’s North Carolina goodies, but the same applies wherever your “local” might be.  Local and nekkid…. the way God gave it to us! 

So when it was decided I’d do something featuring sweet North Carolina corn for the July issue of Carolina Country magazine, my little brain went to spinning…. because I do love some grilled roasted toasty corn.  But I wanted to give it some good old North Carolina pizzazz, and when I opened my fridge and pantry to find my inspiration…. there it was, glistening in my face…. CHEERWINE!

We are the proud birthplace of Cheerwine here in North Carolina and all celebrating their 100th birthday this year with them. So a basting glaze with that was “it!”  

So then, I needed cheese.  I grew up loving hoop cheese. My mama, rest her soul, was no cook and made no bones about it. I can count on both hands (actually more like one) the cooking memories I have of her. But one of those that I vividly remember was the nights she would take out her well seasoned 10″ cast iron skillet (I’m sure my grandma gave her to be a 60’s housewife!) and melt hoop cheese daddy had brought home from the little family-owned downtown Zebulon grocery store up the street from First Federal Savings and Loan where he worked.  

That hunk of bright orange cheese, with its cherry red rind, would be wrapped in “freezer locker” paper. While mama’s canned biscuits were burning in the oven (she cooked everything on HIGH or 500…. no other settings were needed on our appliances!), she was melting that greasy gooey hoop cheese in that skillet.

I really don’t even recall having anything “on the side” with those cheese biscuits… and adding a side dish might have sent mama into culinary panic and running for the hills!  So cheese biscuits it was. A “Menia supper” in all its glory.

OK…. let’s hop off memory lane and get back to this corn thing!

I know hoop cheese crumbles nicely, so keeping with my local and southern recipe and ingredients, Ashe County Hoop Cheese would be the perfect cheese to crumble and throw on the hot corn off the grill.  I can pick that up at the Raleigh State Farmers’ Market, but if that’s not convenient for you, many grocery stores carry hoop cheese, and you’ll likely find it sold down the road in your local country store with saltine crackers…. if you are fortunate enough to live out in the country!  

But my corn needed one little something else.  And naturally, I concluded that should and must be…. B.A.C.O.N.!  Bacon Dust!  

So once I had all of this new concoction in my head, I could hardly wait to make it. With plans at the beach with the family that coming weekend for a mess of steamed crab legs, I knew testing my new recipe with that crowd that would be perfect, one of my gaggles of guinea pigs… and what’s better alongside crab legs than corn?

Well turns out my first trial run was perfect and didn’t need any tweaking. (A recipe developer loves it when that happens!)  Lips were smack’n and fingers were being licked…. and nothing was left but a big old pile of gnawed off corn cobs and demolished crab shells…. 

Remnants of happy time and happy bellies!

 So I’ll leave you at that… and wish you and yours a fun and safe and most blessed July 4th!  I do hope this week or sometime soon while corn is plentiful you will give this recipe a try. And if you do, come back and tell me what your crowd thunk about it!  I’m pretty darn sure you will be the hostess with the mostess and be crowned “best corn” winner. 
And while here, don’t forget to subscribe so you don’t miss more local goodie recipes to come!

 

And God Bless America!   Land that I love…

 

5 from 1 vote
Cheery Grilled Corn with Hoop Cheese & Bacon Dust
To celebrate Cheerwine’s 100th Birthday in 2017, fire up the grill and cook your crowd this Southern version of roasted summer corn on the cob! It’s so good you’ll want to plan at least two ears per guest.
Course: Side Dish
Cuisine: Grilling, North Carolina Goodies, Southern, Summer Food
Servings: 6
Author: Wendy Perry
Ingredients
  • 2 cups Cheerwine® soft drink
  • 1/2 cup molasses
  • 1/2 cup stone ground mustard
  • 1/2 cup butter
  • 1/2 teaspoon sage
  • freshly ground black pepper
  • 1 dozen ears of fresh corn shucked and cleaned
  • 1/2 pound hoop cheese crumbled
  • 12 ounce package bacon cooked and crumbled into "dust"
Instructions
  1. Heat gas or charcoal grill to high heat. While grill is getting hot, combine Cheerwine, molasses, mustard and butter in heavy bottomed saucepan. Bring to a boil then reduce to low boil and cook until sauce has reduced to about half, making a thickened glaze. Remove from heat and whisk in sage.
  2. Put corn onto hot grill, baste with glaze and cover. Turn every 1–2 minutes, basting as you turn, until charred in spots (about 8–10 minutes). Remove to platter and while hot, scatter with cheese crumbles and bacon dust. Drizzle with any remaining glaze. Serve immediately.

Pantry Purge has its rewards… NEKKID nut butter!

homemade honey nut butter!

homemade honey nut butter

During our most recent snow “event” last week,  cabin fever set in.  So instead of being lazy like I did in the storm 2 weeks before, I hopped up off my buttkus and got productive around the house!  I have an awesome pantry that from time to time, gets in total disarray.  Little pantry devils come during the night and make the biggest mess you’ve ever seen.  So last week, I had to get in there and fix the mess those little demons had made.

I love nuts… and like to keep some in the truck for a quick snack when out and about…. keeps me out of those drive thru junk food places and they offer me a quick heaping of protein to tide me over till I’m home.  So I end up with bits and pieces of this, that and the other kinds of nuts from assorted companies… mostly from friends here in North Carolina… like Baker’s, Mackey’s Ferry, Bertie County, American’s Best Nut Co and others.  Since y’all know me to be a “throw cooker,” you know I threw all those nuts together.  There were VA blistered nuts, some salted nuts and some not, a menagerie of almonds (skin on, sliced, slivered), cashews and dry roasted.

So this morning, I threw them all into the food processor.  As they whirled around, I drizzled in a little peanut oil.  I also had a tidbit of local honey in a jar so I finished that off too, and drizzled that in while the nuts whirled about.  Since some of the nuts were salted, I didn’t need to add more.  I like creamy peanut butter and I also like it crunchy, so I pulsed mine to something kinda in-between the two.

And that was that!  I cleared out about 6 cans, jars and bags of bits and pieces of nuts along with that jar of honey that needed to be out of the way for a new jar.  And what did I end up with?  Three half-pint jars of the BEST NEKKID clean peanut butter… if you’ve never made your own nut butters, do!  You’ll never go back to store bought again… you’ll have just plain, natural butter without all those chemicals, preservatives and SUGAR you buy at the store.

Just look at the ingredients on the label of perhaps the most popular national brand you may have on your shelf… corn syrup solids AND sugar!  I added natural sugar with the honey… and you can too!  So had you rather eat and feed your family my recipe of…
just nuts, peanut oil and honey, or THIS:

jif label

 

 

 

 

 

 

 

 

And… you can make it just the way YOU and your family like it.  If some like it crunchy, just take some out of the processor and make a jar of crunchy.  And for those who like it smooth, just keep whirling in the processor until nice and creamy.  Make it plain, with honey, or like I do sometimes with a tad of molasses.  You can even spice it up as you like by adding things like a touch of cinnamon, or stirring in some mini chocolate chips.  This is a great food to get the kiddos into the kitchen to have fun and make some good “whole” some peanut butter.  (Not to mention that the whole process took me about 5 minutes, from getting processor out, adding ingredients, whirling and spooning into jars.)

Here’s to pantry purging and reinventing goodies with all the tidbits of “stuff” you find in there.

I hope you will make some of your own NEKKID peanut butter… and come back and share it here with us…

 

…crunch time ~ Let’s ROLL!

Sunshine.Finally.  Enough with this winter already.  Here’s hoping we are on the back side of this one here in my neck of the woods….

Even my taste buds are in need of something fresh.  It has been way too long since I’ve thrown together some of my egg rolls, and I’m longing for something crispy and crunchy.  My inspiration for this came from one of the first cookbooks I was ever given decades ago.  My uncle and aunt lived up in Michigan (might as well have been a foreign country back in the day when I was a little girl).  Every year me, mama and my Ma Hocutt would fly up there to visit.  They would take us to this “WEIRD” restaurant to eat food we’d never heard tell of… Chinese!  It was years before I realized I like that kind of food, because they would order stuff for us they liked… like wonton soup (ewwwww).  And Moo Goo Gai Pan (ewwww…too boring).  But over time, as I tried new things, I loved it.  So seeing blossoming cook that I was, they gifted me with a Chinese cookbook.  I had mama help me find egg roll wrappers and that was all she wrote.   I have made no telling how many of these over the years… mostly this recipe, but sometimes I’ve thrown in other fridge leftovers or tweaked a bit one way or the other.  I love egg rolls and have made them from barbecue and slaw, to fruit filled ones like these blueberry ones below too.  Friends beg me for these, and when having girls’ beach or river weekends, egg rolls are always on the menu… we even eat them cold for breakfast the next morning… IF there are any leftover.  They are fun food… and who doesn’t like fun food?

I have thrown together Duck Sauce from scratch and used store bought too.  I’ve used peach chutney, peach preserves, made pineapple concoctions and apricot variations.  So use whatever you can find or throw together your own.  Just make egg rolls.  They only appear to be intimidating… but are super easy to make, wrap and fry.  Be creative with leftovers… Just open the fridge and see what you can find in there to throw together, wrap and cook!

Let’s ROLL!

Wendy's Pork & Shrimp Egg Rolls

Wendy’s Pork & Shrimp Egg Rolls

 

 

 

 

 

 

 

 

 

 

 

 

 

 

Wendy’s Pork & Shrimp Egg Rolls

Servings: makes about 20 egg rolls

Wendy’s Pork & Shrimp Egg Rolls

What to throw together...

  • 2 tablespoons soy sauce
  • 1 tablespoons cornstarch
  • 2 cold water
  • 1 tablespoon molasses
  • 2 tablespoons oil
  • 4+ tablespoons garlic (I use the "squeeze" garlic from produce section)
  • 2 pounds ground pork, cooked and crumbled
  • 6 cups shredded cabbage
  • 2 cups shredded carrots
  • 2 bunches scallion, chopped
  • 1 pound small salad size shrimp, cooked
  • 1 tablespoons toasted sesame oil
  • 1 package egg roll wrappers
  • 1 egg, beaten in small bowl with 2 tablespoons water
  • lard or favorite cooking oil

How to throw together...

  1. Blend soy sauce into the cornstarch. Whisk in water and molasses. Set aside.
  2. In wok (or large skillet), heat the oil over high heat.
  3. Stir in garlic and whirl around in the oil for 30 seconds.
  4. Add pork, cabbage, carrot and scallion. Cook about 3 minutes or until the vegetables are crisp-tender.
  5. Stir in shrimp.Scatter with sesame seed.
  6. Give the cornstarch mixture a stir and pour over the hot mixture. Stir just to glaze and thicken the filling.
  7. Set aside to cool before wrapping.
  8. To Wrap, place the wrappers with one of the corners pointing towards you. Spoon 2 tablespoons of filling across center of wrapper.
  9. Fold bottom corner over filling.
  10. Fold in each side and roll towards back corner.
  11. Brush edges with the egg wash.
  12. Place on wax paper or foil with pan spray (to prevent sticking).
  13. Fry a few at the time in hot oil, making sure not to crowd.
  14. Keep warm on a cake cooling rack placed on baking pan in oven on low temperature until ready to serve!

Blueberry & Pear Egg Rolls

Blueberry & Pear Egg Rolls

 

 

 

 

 

 

 

 

 

 

 

 

Blueberry and Pear Savory Egg Rolls

Blueberry and Pear Savory Egg Rolls

What to throw together...

  • 1 20-count package egg roll wrappers
  • 1 tablespoon unflavored oil
  • 1 tablespoon butter
  • 3 cups small dice Bartlett Pears
  • 1 pound fresh blueberries (can sub frozen if off season), reserve a few for garnish
  • pinch kosher or sea salt
  • 3 tablespoons blueberry jam
  • 1/4 cup brown sugar
  • 1 cup finely diced red onion
  • 2 teaspoons apple pie spice
  • 1 teaspoon dried thyme
  • 1 cup toasted pecan pieces
  • small amount water-cornstarch slurry
  • lard for frying
  • TOPPING
  • 1 pint heavy whipping cream
  • 1 ounce cream cheese with chive, softened
  • 4 tablespoons sugar
  • chopped fresh chive, optional

How to throw together...

  1. Heat oil and butter in large heavy skillet over medium heat.
  2. Once the pan is hot and butter is melted, add the pears and blueberries.
  3. Cook, stirring frequently.
  4. After about 5 minutes, or when pears are tender but still have a little bite to them, stir in salt, jam, sugar, onion, apple pie spice and thyme.
  5. Cook about 3 minutes until sugar has melted and ingredients have married.
  6. Remove from heat and stir in pecans. Chill filling for several hours or overnight to thicken.
  7. While making the egg rolls, head lard in deep fryer to 375.
  8. Have an assembly line ready for filling and cooking egg rolls. You'll need wrappers, filling with slotted spoon and water-cornstarch slurry.Unless you are wrapping all in a short period of time, keep the wrappers covered with a damp cloth.
  9. ASSEMBLE: Lay a wrapper on clean dry surface such as wooden cutting board. With slotted spoon, scoop out and place about 1 heaping tablespoon of filling across bottom corner. Lift and roll the bottom corner over the filling until about halfway across the wrapper. Fold one side, then the other into the center. Keep dipping your fingers into the cornstarch slurry to dampen and seal the wrapper. This helps hold it together for a tight roll to keep your egg roll from getting oily inside. Lay on oil sprayed wax paper or foil.
  10. COOK: Gently add rolls into heated oil making sure not to crowd in the oil. Fry until browned and crispy, about 2-3 minutes. Remove with tongs onto raised rack lined with paper towels. Make sure oil has returned to 375 in-between batches before adding more egg rolls. If the oil is not hot enough, you will have soggy rolls. Keep warm on pan in oven until ready to serve.
  11. SAVORY WHIPPED CREAM: Using mixer, whip cream until stiff, adding sugar a tablespoon at the time starting about halfway through whipping. Add the cream cheese a tablespoon at the time and whip into cream. Keep chilled until serving.
  12. SERVING: Place warm egg roll onto dessert plate. Add a dollop of Savory Whipped Cream... and dig in!