|December 18, 2019||Posted by Wendy Perry under baking (she said in terror), buttermilk, Carolina Country, Christmas, published, sweet treats, wendy's signature recipes|
Published in Carolina Country Magazine January 2020
A few months ago when creating recipes for the January issue of Carolina Country Magazine, my mind was thinking… “Winter Whites.” I strive to create 3 recipes that are a variety… not all sides, or sweets or main dishes. And of course in January, we’re snuggled in from the chills of winter outside… in recovery mode from the holidaZe… longing for stick-to-your-ribs comforting foods. Hearty foods. With something sweet and decadent to enjoy in our pajamas after supper and a long day getting back into the groove at work.
This month, I created an Eastern North Carolina BBQ Sauce Gravy… well, because what is more comforting that g.r.a.v.y.? And for my friends who don’t eat much or any meat, a soothing creamy Roasted Turnip, Leek and Pear Buttermilk Bisque. Don’t let the turnips scare you off… they take on a new life when roasted and pair perfectly with the pears. Stay tuned… I will be sharing those soon!
So what about that “something sweet?” I decided to see what would happen if I took my grandma’s Red Velvet Cake recipe, and made it “white.” Well low and behold, I did just that with a couple of simple tweaks, and turned out one of the best damn cakes I’ve ever had…. let alone baked, since y’all know I’m the “non-baker” gal. One of these days I’ll get around to putting Ma Perry’s original Red Velvet Cake recipe here. So for now, you’ll just have to settle on this white version!
I recommend making it 1-2 days before you want to eat it… to give the butter brushing and creamy frosting some time to marry into the layers and make them more better. That’s not to say you HAVE to do that… just that it takes the cake to another layer of moister deliciousness. (Yes, I do make up my own words!) So here you go… maybe the best white cake ever, at least for this gal who isn’t a big sweets eater and would rather have pie than cake! I think you will find this treat to not be overly sweet… “just enough.” With moist layers surrounded by fluffy nutty coconutty goodness.
I can hardly wait for you to make it and give your reviews. Please join us over in my facebook community for that!
And if you like this recipe, please take 30 seconds to click over to it on the Carolina Country web page and give it some stars! Thanks bunches…
Ice, snow, whipped cream — January has me thinking “winter whites.” So I tweaked my Grandma Perry’s red velvet cake into this white velvet version and served it on my mama’s cake stand. Make it a day ahead and chill to let the flavors “ripen.”
- 1/2 cup solid coconut oil
- 1 1/2 cups sugar
- 2 large eggs
- 1 teaspoon salt
- 2 1/2 cups cake flour
- 1 teaspoon vanilla
- 1 cup buttermilk
- 1 teaspoon baking soda
- 1 tablespoon vinegar
- 4 tablespoons butter, melted
- 5 tablespoons all purpose flour
- 1 cup milk
- 2 teaspoons vanilla
- 1 cup sugar
- 1 cup butter, softened
- 1 cup flaked coconut
- 1/2 cup chopped pecans
- 1 cup macadamia nuts, chopped (toss with ½ teaspoon salt)
Preheat oven to 350 degrees.
Line three 8" or 9" round cake pans with parchment paper.*
With mixer, cream oil with sugar. Add eggs one at a time, beating well after each addition. Gradually beat in salt and flour.
Add vanilla and buttermilk to batter. In a small bowl, pour vinegar over soda. After it fizzes, stir and add to batter.
Divide batter into 3 prepared pans. Bake 10–15 minutes until done and the cake separates from sides of pan (time will depend on pan size.) Brush one side of each layer with melted butter.
For frosting, cook flour, milk and vanilla in a double boiler, stirring constantly until thick. Cool. In another bowl, whip sugar and butter at high speed until fluffy. Add cooled, cooked mixture and blend into fluffy frosting.
Frost cake and scatter each layer and top with coconut and nuts.
*Either size pan will work. I prefer a 9-inch pan for thinner layers.
|December 15, 2019||Posted by Wendy Perry under beverages, Carolina Country, cheerwine, cherries, Christmas, cook'n with NC goodies, party foods, product recipe development, published, wendy's signature recipes|
Published in Carolina Country Magazine December 2019
I love North Carolina’s Cheerwine. I play with it in all sorts of ways, like my Cheery Grilled Corn with Hoop Cheese Crumbles and Bacon Dust!
And… I love punch! I especially love Cheerwine’s seasonal holiday punch. (Stock up before it’s gone.)
Punch is so fun… and in this case, most festive. As a caterer for many years, I liked serving punch because it was one of those things that could be done for bunches at the time with little labor.
(Except the time one of my brides brought quarts of frozen green stuff just before the wedding and my poor mama ’bout killed herself and broke 2 choppers trying to break up that “hard as a rock stuff” up minutes before all those guests were headed for the punch bowl.)
There are so many kinds of punch, and although I enjoy those frothy vintage ones with sherbet floating in the bowl, they just don’t quench one’s thirst, defeating the purpose of something for that. Many times, I would be given “Aunt So and So’s” fluffy (usually green) punch recipe to make for wedding receptions. I would always have to make sure there were pitchers of water (and extra cups) since, albeit delightful and family tradition, did nothing but makes folks MORE thirsty with all that sugar… buckets of SUGAR!
My goal when creating this delicious sparkly punch was to cover all bases. Something festive but also, not necessitating water because it makes guests “more thirsty!” And too, I wanted something for all to enjoy… something the host/hostess could fix and let folks serve themselves and not have to fret over so they can enjoy the party too… (see the rest of this menu with my Gingerbread Banana Pudding
The beauty of this punch is that it is “all-age friendly.” But… you can simply sit out some vodka or rum (spiced rum is great!) and let the grown-ups make themselves an adult beverage should they so desire. Snow Hill’s Covington House Vodka made with local Covington sweet potatoes would be excellent and a personal favorite! Or if rum is your thing, you won’t go wrong with a splash of Johnston County’s Broadslab Distillery’s oaky Carolina Coast Spiced Rum (my personal FAVE spiced rum)!
Cheerwine’s Holiday Punch is just perfect for this thirst-quenching big bowl of “Cheery, Merry & Bright!” You can skip the edible gold stars and flecks, but I highly recommend getting some. That can be found at craft stores or ordered online and at your doorstep in a day or two. I used both gold flecks and stars… and having donated my punch bowls years ago, borrowed one of many available punch bowls and cups from my little rural country church. It’s fun to see all the punch bowls and tubs of punch cups they have tucked away in the equipment closet there in the church annex. And when I was making this and needed a punch bowl, knew exactly where I would find several to pick from!
Sooo…. throw yourself a gathering! And make some of my Merry & Bright Holiday Cheerwine Punch… it will make your table so festive, and let you enjoy your party right along with your guests. The ice ring can be done days or week ahead of time too… ready to plop into a punch bowl and add the other stuff.
And from my table to yours…
Merry Christmas. Happy New Year.
Cheerwine… and Cheers to fun gatherings for you and yours!
Be sure to come on over and join the merriment on my facebook community too!
Having friends over for a holiday supper? No need to fret over multiple beverages … punch to the rescue! Let your imagination loose as exact measurements are not necessary.
- bundt pan
- 1 46 ounce can pineapple juice
- 1 10 ounce jar cherries with stems, drained and juice reserved
- Strawberries, pomegranate arils, star fruit, pineapple wedges, cherries, rosemary
- Edible gold stars and flecks, optional
- 1 part Holiday Cheerwine Punch*
- 1 part gingerale
- 1 part lemon-lime club soda
- fresh mint
Layer fruits (including cherries) and rosemary stems in the bottom of Bundt pan. Gently pour in pineapple juice just to cover and then freeze. Mix cherry juice with pineapple juice, pour over frozen fruit layer and refreeze. Be sure to freeze as instructed. Most of the fruits will float, so if you pour too much for the first layer, they will be deep in your ring and not show up on top.
Remove ring from freezer about 20 minutes before serving time. Run warm water over Bundt pan to loosen ring. Gently place ring into punch bowl.
Pour Cheerwine, ginger ale and club soda over ring. Garnish with additional star fruit, mint leaves, rosemary, gold stars and flecks.
Variation: Offer spiced rum on the side for an adult version.
*Regular Cheerwine can be used if Holiday Punch is not available.
|December 15, 2019||Posted by Wendy Perry under bacon & belly, Carolina Country, Christmas, cook'n with NC goodies, party foods, Peggy Rose's Jellies, product recipe development, published, roasted goodness, sensational sides, sweet potatoes, wendy's signature recipes|
Published in Carolina Country Magazine December 2019
When planning my recipes for the December issue of Carolina Country Magazine, my vision was to create three recipes that would provide a host/hostess with a complete meal for a small Christmas gathering he/she could enjoy and not spend the entire party in and out of the kitchen fixing and replenishing food.
I also wanted the recipes not to be labor intensive and could mostly be done ahead of time. I’m pretty sure I accomplished all those goals… with a tasty well-rounded meal, each complimenting the other… while featuring a few of my favorite North Carolina products.
Greet your guests with a beautiful bowl of Merry & Bright Christmas Cheerwine Punch! As noted on the recipe, you can offer some nice rum or vodka for those guests who prefer a “punch” to their punch! See ideas for some NC rum and vodka over on the Cheerwine post!
Now for the main dish… I used NC pork x 2… with the best bacon on earth, Cheshire pork… from Heritage Farm General Store… and pork tenderloin from my favorite little local grocery store in Louisburg… Moss Foods… slathered both before and during cooking with some Peggy Rose’s pepper jelly! The loins are placed atop a tray full of thinly sliced onions that carmelize in the pork drippings (YUM!) and are surrounded by seasoned NC Sweet Potato wedges… that also get kissed from below by those onion-y porky drippins. Y’all, I can’t even begin to describe this lusciousness! This can all be prepared a day or two before your guests are due, ready to pop into the oven and then served right off the tray with a basket of slider rolls for your company to self-serve.
Rounding out this perfect little meal… Gingerbread Banana Pudding! Just drop by a local thrift store and grab a cute hinged jar to make this in… details over on that post.
So there you have it! A complete meal that will surely impress your friends… and one that will let you have just as much fun as they will at your party.
I wish you and yours the merriest Christmas and hoping you have a most blessed season. Just don’t forget #TheReasonForTheSeason!
Don’t forget to come over and like my facebook community for recipes and so much more!
You won't go wrong serving your holiday company this Peggy Rose's pepper jelly glazed-Heritage Farm bacon wrapped NC pork tenderloin.... nestled among seasoned NC Sweet Potatoes!
- 3-4 small sweet potatoes, washed and dried
- 2-3 tablespoons oil
- 1 tablespoon cumin
- 1 teaspoon ground cinnamon
- 2 teaspoons salt
- 3-4 onions, peeled and thinly sliced
- 2-3 tablespoons oil
- about 3 pounds pork tenderloin, silver skin removed
- dried sage
- cayenne pepper
- freshly ground black pepper
- 1/2 cup hot pepper jelly, divided I use Peggy Rose's
- 12 ounces bacon
- 1 tablespoon balsamic vinegar
- chopped chives
Slice potatoes lengthwise into wedges. Toss with oil, then add cumin, cinnamon and salt. Set aside.
Preheat oven to 425 degrees. Toss onion rings with oil and scatter on large sheet pan.
Dust tenderloin generously on all sides with sage, peppers and salt. Lay on top of onions.
Warm 2 heaping tablespoons of jelly in microwave for about 15 seconds and spread over tenderloin. Wrap with bacon and dust the bacon with black pepper.
Place potato wedges on onions around pork. Roast for about 35 minutes until pork reaches 140 degrees by thermometer.
Warm remaining jelly with balsamic vinegar and drizzle over pork. Let rest a few minutes before slicing.
Garnish with chopped chives. Slice pork, top with the roasted onions alongside the savory roasted sweet potatoes.
|December 15, 2019||Posted by Wendy Perry under Christmas, fun food, Mindless Mutterings from the Teacher's Lounge, molasses, party foods, published, sweet treats, wendy's signature recipes|
Published in Carolina Country Magazine December 2019
Who doesn’t love banana pudding? Or gingerbread? Well I thought it was time to share this goodie my catering clients have enjoyed for years… Gingerbread Banana Pudding!
This is such a fun dessert to offer at your Christmas gatherings… or anytime you have a crowd to feed. All parts n’pieces can be done ahead of time to assemble just before your company rings the doorbell. You can find large hinged jars for a few dollars at your local thrift store… or just put in a glass trifle dish or small punch bowl. Just be sure to put it in a serving dish where folks can see all the delicious layers inside!
Also included in this issue to round out a workfree party for you, this simple pork dish glazed with Peggy Rose’s Pepper Jelly…
and this sparkly punch!
Sit out with other self-serve goodies so you, the host/hostess, can enjoy your party too! Make your table festive with what makes your heart happy…. like I did here with my Ma Hocutt’s Christmas apron… one of many she had!
Run outside and snip some (free) greenery… turn on your Christmas tunes, and have FUN!
MERRY CHRISTMAS Y’ALL…
Be sure to join the festivities at my facebook community too!!
This southern favorite with a seasonal twist feeds quite a few folks, can be made ahead, and guests can self-serve. Find a fun, hinged, wide-mouth jar to make it in and wow your company!
- 3 large eggs
- 1 cup 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 cornmeal mix
- 1 tablespoon plus 1 teaspoon ground ginger
- 1 tablespoon apple pie spice
- 2 cups applesauce
- 4 large egg yolks
- 1 cup sugar
- 1 tablespoon cornstarch
- 1 tall can evaporated milk
- 1 cup milk
- 1 teaspoon vanilla extract
- 1 pint heavy whipping cream
- 5-6 ripe bananas, sliced
Preheat oven to 350 degrees. Grease a 13 x 9-inch baking dish.
Blend together eggs, sugar, molasses, coconut oil and extracts.
Combine dry ingredients in a bowl. Mix into wet ingredients a little at the time until well incorporated. Fold in applesauce.
Pour into baking dish. Bake 30–40 minutes, until the surface starts showing cracks. Let cool.
For the pudding, mix all ingredients together and cook in a double boiler, whisking occasionally until thickened. Cool. If pudding is thick, thin a bit with milk as you want it just thin enough to seep down into gingerbread.
For the whipped cream, whip 1 pint of heavy whipping cream to firm peaks. Drizzle with molasses and swirl in with a knife.
Now you are ready for assembly! In a jar or deep dish, loosely layer cubed gingerbread, banana slices, pudding and cream. Repeat, ending with whipped cream.
|December 2, 2019||Posted by Wendy Perry under appetizers, apples, cheesy, garden goodness, honey, Mindless Mutterings from the Teacher's Lounge, party foods, pie please, product recipe development|
I love a good tart. Once I managed to get past letting puff pastry intimidate me and realized how simple it is to use, I’ve created quite a few. This sweet and savory one was created for my client L&M Companies Produce a while back and is featured on their web page here!
Realizing it’s Apple Pie Day, and this is the closest thing to an apple pie in my repertoire, I decided to share this recipe with you too. It’s basically a flat open faced apple pie I do suppose.
You can enjoy this as an appetizer, as a side dish, and pairs nicely with a salad for lunch. Or as an adventurous and outside-the-box dessert with coffee too.
I hope you will make this tart… and will come over to my facebook community where we’ll chat about this and all sorts of other goodies too.
...a delightful sweet and savory tart to enjoy as an appetizer, side, with salad for brunch or as an outside-the-box dessert!
17.3 ounce box
frozen puff pastry,
- 2 tablespoons olive oil
- 1 large red onion, thinly sliced and divided thinly sliced and divided
- 2 red apples (such as Gala or Braeburn), cored and cut into ½” thick half-moon slices
bunch green onions,
trimmed and cut into 1” pieces
- 1/2 teaspoon salt
- freshly ground black pepper
- 1 8-ounce carton cream cheese with chives, softened
minced fresh rosemary
- 1 cup grated Swiss cheese
- 1/2 cup toasted pine nuts
Preheat oven to 400.
Heat oil in a large skillet over medium heat. Add ¾ of the sliced red onion and cook, stirring occasionally, until tender and caramelizing, 4-5 minutes.
Stir in the apple, green onions, salt and pepper. Cook until barely tender, about 2 minutes.
Unfold the 2 sheets of pastry and place end to end on sprayed large baking pan. Pinch middle seam together to make one large sheet. Pinch crust up around outside edge.
Spread softened cream cheese over the pastry leaving a 1” border. Top with the onion-apple mixture. Scatter with the remaining uncooked red onion and rosemary.
Bake 30-35 minutes until browned. Remove from oven and immediately scatter with the grated cheese and nuts. Slice and serve while warm.
|November 6, 2019||Posted by Wendy Perry under Culinary Adventures, food preservation, frugality, Mindless Mutterings from the Teacher's Lounge, Southernisms|
The work has commenced. The ladies have trimmed the “scrap” meat, and it’s time to add the seasonings… it’s SAUSAGE time y’all! The best you ever had…
Published in Carolina Country Magazine… November 2019!
Always eager to share my culinary adventures… foods and traditions of my life and growing up in the country, this tale and annual “ritual” I have grown up around is a story not often told. Folks love pork chops, ribs, butts and sausage, but some balk at what it takes to have such on their plates. Those pork chops, like the vegetables we/they also eat, don’t just “appear” behind swinging doors at the local grocer. Whether corporate farm-raised, or backyard grown and harvested, those are the places our nourishment comes from.
I realize that for some, parts of this pork harvest may be bothersome. So YOU HAVE BEEN WARNED. I have shared more of the day’s images here on my blog post beyond what is appropriate for or would fit in the magazine.
This is for me… as I addressed in my piece. But as I pondered, and prayed about “the deed” of putting down the hogs, and being a part of this day from start to finish, I found peace. Generations before us have carried out this annual butchering… often on several community days on chilly, even really cold, winter days, to do as they just did “back in the day.” This was just part of life… and necessary to feed their families throughout the year. I can still remember my Ma Perry grabbing a chicken out back, ringing its neck, pluck’n and frying up the best chicken ever. These things are part of my personal heritage, and I’m damn glad of it.
Writing about this topic had to be handled judiciously. And I think I accomplished telling the story… of the spirit of the little rural crossroads community of Hopkins, NC… with love and with a focus on its purpose, the love and spirit these friends and neighbors have for helping one another… and most especially, with the tale of multiple generations of the Jackson family carrying on this century-plus old tradition. It truly made my heart smile that day to be a bystander, and watch as the “dance” was done… teaching a next generation all the intricacies from start to finish… culminating with a freezer and salt house full of the BEST pork you could ever eat.
I wish I had a patty of that perfectly seasoned, hand mixed sausage right now… with a little “crunch” just the way MY family made it decades ago. There are some things that just need to carry on till eternity… and this is one of them! I hope you will enjoy my story, and feel as though you were there with us. Please do share your own such memories in comments below, OR come over and add them to this post on my facebook community!
And editor Scott at Carolina Country might like for you to share your own memories after reading the article too… send those to firstname.lastname@example.org
There were too many pictures from the day for the magazine… here are a few for you to enjoy! But just know that if blood is bothersome, you’ll want to leave now. Be sure you subscribed to my blog while here as one of these days I will add videos from the kill’n here. And subscribe to my YouTube channel where they will be eventually for you to enjoy as well.
I am most grateful to my friends, the Jackson family, and to the community folk who let me be a bystander on this day… to capture these images of what so many of us grew up with and around. I hope you enjoyed the day I photo-journaled for you all. The sense of community is alive in well in Hopkins… and little crossroads outside of Zebulon, North Carolina… my forever home. May this time-honored tradition of neighbor helping neighbor survive this crazy world… and continue for generations to come.
As I close, I give thanks to the 2 hogs that provided the meat for this family and those of us who helped that day. As noted, we must be grateful, and teach future generations that their food doesn’t magically appear through those swinging doors at the grocery store. Much sacrifice is made for them to eat… and eat good food. We honor and give thanks to these animals… the farmers that feed and tend them, and prepare them for the family table.
Published in Carolina Country Magazine… November 2019!
Freelance Writer & Culinary Adventurist
For more information visit my web age at WendyPerry.com
I would love to hear from you if you have other ideas of interest or if you have stories to be told for your publication.
|October 20, 2019||Posted by Wendy Perry under appetizers, baking (she said in terror), breads, fun food, Mindless Mutterings from the Teacher's Lounge, party foods, Peggy Rose's Jellies|
Recipe by Wendy Perry for Peggy Rose’s Jellies!
As most of you know, I wear many hats around here. In addition to all my culinary pursuits and “jobs,” I also have a social media and marketing business… that primarily focuses on small local NC food products and restaurants. My newest client happens to be a company with a lady at the helm I have known for years… crossed paths with at many a NC food event… and sometimes see when judging at the NC Specialty Foods Association contests.
I am now doing social media and marketing for Mrs. Peggy Rose Newsome…. aka Peggy Rose’s Jellies! For some of my clients, I also do recipe development to help market their goodies. I have a gazillion ideas of ways to use her jellies… champagne mustard, and cranberry pepper jelly sauce, so stay tuned. I will occasionally share those here with you on my blog, but do come follow along on her facebook page where they will all land for starters.
I like to keep my recipes as simple as possible to encourage busy folks like yourself to actually make them. When I open a magazine or blog and see a recipe with a list of ingredients long as my arm, and with stuff I don’t have and don’t have desire to go hunting for, I just turn the page! When this idea popped into my head last week, I just had to give it a try. And again, what was in my head worked like a charm!
These fun little biscuits only have 2 ingredients… well, three, counting black pepper. But they are so tasty… and good warm or room temp. All you do is pick up a bag of frozen tea biscuits… (I use Mary B’s) put a few on a baking pan (I baked mine in my toaster oven!) and let thaw until soft… poke a dent with your thumb, and add a dollop (my favorite culinary word!) of Peggy Rose’s jelly… any will do… and pop into preheated (375) oven. It took them about 12 or so minutes to get lightly browned. The jelly oozed over the biscuits and made them all “sticky” and yummy! As soon as I took them out of the oven, I gave them a few twists of freshly ground black pepper. Folks, it just doesn’t get any easier that that! Serve for breakfast… or alongside any meal! Another great thing is that you can keep some tea biscuits in your freezer to make just a few at the time.
I’m really tickled that this idea popped into my frenzied brain! This is a great example of how sometimes… less is more! You can make ahead to serve at parties… for bridge club ladies… on your holiday tables instead of plain old rolls… tailgate tables and more. Just let YOUR imagination run!
So till next time, make yourself some sticky biscuits! And come join the fun on my facebook community too.
FYI… these are the frozen tea biscuits I use…
Mary B’s made by HomemadeFoods!
|October 19, 2019||Posted by Wendy Perry under casseroles, crab, fish & shellfish, pasta, published, scallops, shrimp, wendy's signature recipes|
Published in Carolina Country Magazine February 2019
For many years, I was a very busy personal chef… and was the first girl personal chef in the Triangle area. During some of those years, I founded a professional association to teach others how to be a personal chef and manage their own businesses. One of my personal chef client favorite dishes was my Seafood Bisque Casserole. I had a couple of households that had me make doubles of this at each visit. It can be served over any number of things… pasta, rice, creamy grits, in puff pastry cups… or my personal favorite, over creamy buttery mashed potatoes.
This is a nice comfort food dish for enjoying on a chilly night by the fire. As we find ourselves here in fall and winter on the way, add these ingredients to your shopping list to have on hand to make when the notion strikes you.
So find yourself the freshest local North Carolina seafood you can… and just make some! Support your local seafood fishermen and woman… #shoplocal #eatlocal
#GotToBeNC Seafood #NCCatch
Be sure to come over and share if you do in my facebook community!
For those that enjoy a warm bowl of seafood bisque, you'll be sure to love this Seafood Bisque Casserole. Fully of shrimp, scallops and crab, this buttery creamy dish can be enjoyed over pasta, rice, grits, creamed potatoes or spooned into puff pastry cups.
- 6 sliced bacon, cooked and crumbled
- 6 tablespoons butter
- 2-3 large shallots, peeled and sliced
- 1 pound large shrimp, peeled
- 1 pound bay scallops
- 1/2 teaspoon salt
- 1 teaspoon white pepper
- 1/2 cup sherry, divided
- 4 tablespoons all-purpose flour
- 1 3/4 cups milk, half-and-half or combination, room temperature
- 1/2 pound cooked crabmeat (more if desired)
- 2 cups grated Swiss cheese
- 1 cup Panko bread crumbs
- 1/2 cup minced parsley
- 6 cups cooked pasta*
Preheat oven broiler.
Cook bacon in soup pot over medium high heat until crispy.
Remove all but 2 tablespoons of drippings and add butter. Once butter is melted and sizzling, sauté shallots about 2 minutes. Add shrimp and scallops. Cook 3–4 minutes just until done, being careful not to overcook. Using slotted spoon, remove seafood from juices. Stir in salt, pepper and ¼ cup of sherry; reduce heat and simmer 3 minutes.
Whisk flour into remaining sherry to make a slurry.
Stir milk into simmering liquid. Once warm, whisk in slurry and continue heating several minutes, whisking until thickened. Return seafood to bisque and heat 1 minute.
Spoon over pasta in a large baking dish. Scatter with crabmeat, cheese and crumbs. Place in oven on middle rack and broil 4–5 minutes to melt cheese and brown crumbs. Garnish with bacon and parsley. Serve immediately.
* If preferred, the bisque can be prepared as noted without the pasta to be spooned over grits, rice, mashed potatoes or into phyllo pastry cups.
|October 14, 2019||Posted by Wendy Perry under contest creations, Culinary Adventures, Mindless Mutterings from the Teacher's Lounge|
I do declare! I had no idea until today I’d never shared this here on my blog. So here you go.
This week, the NC State Fair opens… and I love the fair! For a longggg time, I have had the fun opportunity to judge several of the daily cooking contests each year. How lucky am I?
Each day of the fair, there is a different cooking contest, most sponsored by one of our many awesome agricultural commodities here in North Carolina… and with pretty darn good prize money. I sometimes think I should give up judging and enter some of my recipes, but the annual “get-together” of old friends, colleagues in the world of us few home economists, local TV celebs and friends at the NC Department of Agriculture keeps me going back to my judges chair.
Since I’ve included all the goodies in my story, I’ll leave it at that. So do hop over to Carolina Country Magazine, where you can read my article I wrote for them a couple of years ago. I encourage you to enter next year. Just google “NC State Fair Daily Special Cooking Contests” about July or August. Get in your kitchen… fine tune your recipe(s) and enter! Just make sure to read the rules and criteria of each carefully… because if you don’t adhere to that, your dish will be put aside and disqualified!
This year, I’ll be judging NC Vegetables… Apples, Pork and Beef! Taste buds in training this week.
So… get your fair on this week! I hope to run into you there.
|October 14, 2019||Posted by Wendy Perry under baking (she said in terror), chocolate, funeral food, pie please, sweet treats|
I’m a pie gal… give me a piece of good ole pie over cake any day! Like this not-derby “horserace pie.” LOL
I didn’t know for years, and most folks still do not know, you cannot call your pie “derby pie.” If you do, you might just have a lawsuit showing up on your doorstep. The Kern’s had foresight years ago to trademark “derby-pie” and have been known to aggressively protect it. So while I share this pie I’ve made for decades with you, known for years as that but made a little differently, you will NOT hear me calling it “derby pie.” Imma not going to get all into that, but you can read all about the trademark those folks obtained here for those details. And more here too from the Smithsonian!
According to their web site, their pie has walnuts, and bourbon, neither of which you will find in my pie recipe. So I guess I was just confused for years since the recipe came to me with that name. Maybe I’ll have a ‘name that pie’ contest!
Just about everybody has their version of this simple and “wow-some” gooey-on-the-bottom chocolate pecan pie. I’ve had this recipe for decades and no idea from whence it came. I just know it’s good, it’s quick and easy to make, and checks off several boxes… chocolate pie, pecan pie, and even brownie pie! And best of all…
the recipe makes TWO pies… one to keep and one to share.
Do you have a version of your own? Do come over to my facebook community and share it!
And till then…. make PIE! Just don’t be make’n no derby pie.
I love pie. I love this pie. Simple. And covers many bases... pecan pie... chocolate pie... brownie pie... gooey pie! The recipe makes 2 pies too... so you can keep one and share one. Just make PIE and be sure not to call it "derby pie."
- 2 eggs, slightly beaten
- 1 cup sugar
- 1 stick butter, melted and cooled
- 1 12 ounce semi-sweet chocolate chips
- 1 16 ounce chopped pecan pieces
- 2 teaspoons vanilla extract
- 2 9" pie crusts (not deep dish)
Preheat oven to 350.
Poke bottom of crust a few times with fork and place into oven while it preheats.
Mix all ingredients together and divide into the 2 pie crusts.
Bake about 35-40 minutes until set in the middle.
Let cool a bit before cutting.