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Camellia’s Celery Blossoms…

Celery is so common in Southern cooking that I would say it’s an unsung hero. What surprises me is that there are so few recipes where celery is the star! Oh yes, we must have in almost everything from soups, stews, casseroles and even our beloved salads from chicken , shrimp, mixed greens and even congealed- we tend to add the refreshing crunch of crisp celery. One of my favorite family stories is when my grandmother… who was meticulous in keeping her spice drawer up to date- tossed a handful of celery seed into her small kitchen garden and was rewarded by surprise! Her own home grown celery! She was delighted and never lived it down! I think she would have loved these fun appetizers!

 

Camellia’s Celery Blossoms

An excellent crisp appetizer of celery filled with a cream cheese mixture- great with Hot Wings or  a welcome appetizer anytime! 

  • 1 Large Bunch Celery (Organic if possible)
  • 1 8 oz. Cream Cheese (Softened )
  • 1/2 Cup Sharp Cheddar Cheese (Grated- not pre-shredded)
  • 1 Tablespoon Finely Grated sweet Onion (With juice included)
  • 1 Teaspoon Garlic Salt
  • 1 Teaspoon Fresh Ground Black Pepper (Or to tastes)
  • 1 Tablespoon Milk
  • 1 Tablespoon Finely Chopped Green onion Tops (Optional )

  1. Separate Celery Stalks. Trim tops and bottoms of stalks and wash well, removing any heavy strings or bruises. While celery dries, combine cheeses and blend until smooth. Add remaining ingredients and blend well. Spread cheese mixture into center of each celery rib. Press 3 cheese filled ribs together with filling facing the center. Tie each celery bundle with kitchen twine or string. Chill filled ribs for at least one hour. * covered tightly this is a great make ahead recipe. Slice celery blossoms into 1/2 to 3/4 inch slices. Arrange on large edible leaves, such as cabbage or collard leaves. Serves 12-16. 

These celery blossoms are wonderful with Hot Wings. Any leftovers should be chilled. They are also a wonderful snack alone or served on a party cracker! 

Camellia’s Celery Blossoms are easy to make and a nice alternative to celery sticks on a vegetable platter or even alongside your favorite hot wings . A pretty and delicious appetizer, too! If you’re watching the Super Bowl or managing the food table during the game…I think you’re gonna love them!

Love y’all, Camellia

* All photographs are obviously mine.

* Health and Beauty Tip : Celery is loaded with fiber, high in Vitamin K, helpful in lowering cholesterol and of all things may reduce inflammation and inhibit the growth of certain bacteria in the intestines! That’s a lot of benefits, y’all ! And we all know healthy insides help us be good looking on the outside!

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Camellia’s Bleu Pig…

Camellia’s Bleu Pig

Imagine showing up at your next gathering with a Bleu Pig! It does tend to create a sensation,   Okay, actually If you tell the hostess you’re bringing one, it creates mystery, curiosity and anticipation. Still. A Bleu Pig is versatile, a team player and welcome almost anywhere… including a silver tray or the fanciest charcuterie board.A Bleu Pig is a unique blend of sharp cheddar, bleu cheese and bacon – lots of it- a whole half pound of crumbled bacon rolled into a Cheese Ball or appetizer Cheese Logs. Of course, like most cheese appetizers, it’s wonderful with crackers and I especially like it served along with tart apples… a pig is known for loving apples, y’all- bleu or not. The Bleu Pig is also wonderful dolloped on  a grilled steak, a hot baked potato, melted on top of burgers, crumbled over a salad and yes, with party crackers on a cheese board! Okay, let’s be honest, some folks just don’t like bleu cheese… feel free to make yours anyway you like by changing out that bit of bleu cheese for another type, or go whole hog and make it with just sharp cheddar cheese! Here’s how you make a Bleu Pig…

Camellia’s Bleu Pig…

An easy versatile cheese ball with cheddar and bleu cheeses and bacon, lots of it!

  • 1/2 pound extra sharp cheddar cheese (grated)
  • 1/2 pound cream cheese
  • 1/2 pound sliced bacon (fried crisp, crumbled)
  • 2 Tablespoons grated yellow (or mild) onion (finely grated)
  • 1/4 pound bleu cheese
  • 1/2 teaspoon garlic salt
  • 3-4 drops worchestershire sauce (to taste)
  1. Have all ingredients at room temperature, mix together cheddar and cream cheese together- add bleu cheese, grated onion, garlic salt and Worcestershire sauce together- mixing all loosely. Add crumbled bacon last evenly distributing over the cheese mixture and incorporate carefully. Shape into one medium size ball or 2 logs. Freezes well.

*I enjoy serving this cheese ball for a crowd, however, I tend to make it up into logs. Allow to soften before serving. Slices from these logs are a perfect topping for grilled steaks or baked potatoes. *Note if you aren’t a fan of bleu cheese- feel free to increase the amount of with cheddar or another type of cheese you prefer.

  1. And a special treat, smear on a dark leafy green such as baby collards, roll and cut in cigar fashion, pile onto a platter or along with other offerings on a cheese board.

A good many years ago- the famous Lee Brothers of Charleston inspired me by rolling up their Fresh Cheese in Collard leaves! I’ve never forgotten their unique appetizer – so, when a friend recently sent a big bag of baby collard greens to the cottage…I just had to…Wait for it…Make Bleu Piggies in Green Blankets! Turns out that might be my favorite way to serve a Bleu Pig!

Love y’all, Camellia

*All photographs are obviously mine!

Find Lee Brothers here-

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‘Where the Sugarcane Grows’ Gingerbread…

The Gulf Coast states from Florida on over to Louisiana is where the sugarcane grows; you’re in cane syrup and molasses country. Sugarcane is responsible for the famous Southern Sweet Tooth, and most folks think the old fashioned molasses pie was responsible for what we know today as Pecan Pie- and where would be without that? Sugarcane is the number one cash crop in Louisiana, molasses is made by milling sugarcane and sugar beets together, it takes an astounding one ton of sugarcane to make just five gallons of molasses! So… what does that have to do with this gingerbread – well… this adaptation of an old gingerbread recipe calls for one full cup of molasses! And it’s full of spices like cinnamon, ginger, nutmeg, cloves, black pepper along with coffee and cocoa- we southerners have always loved our spices! Then, for good measure- this one also uses the zest of several oranges and at least half a jar of orange marmalade and who would argue that southern states like Florida produce bumper crops of citrus! When I was tweaking this recipe- I recalled how my grandmother wouldn’t let a grain of sugar near her cornbread but occasionally she would butter me a slice straight from the oven and say- ‘Put some of that marmalade on it!’ And oh..  it was so good! I don’t recall eating gingerbread very often- mainly it would be a wintertime cake topped with a lemon curd… any citrus does seem to brighten up a winter day! And… while I was at it? Why not make a cream cheese frosting- the classic for Carrot Cake- another wintertime favorite!

So! that’s how ‘Where the Sugarcane Grows’ Gingerbread came about! Now, you don’t even have to put frosting on it- it’s good with orange marmalade or on it’s own. And since molasses is nutrient rich- and the spices tend to settle a queasy stomach- you might even get away with calling it health food…It’s a dense rich cake filled with enough spices to make the whole house smell wonderful, maybe seem a bit warmer and have a little something sweet on hand! Here’s how you make it: 

 

‘Where the Sugarcane Grows’ Gingerbread

A moist spicy gingerbread, glazed with orange marmalade while warm then topped with cream cheese icing.

  • 1/2 cup granulated sugar
  • 1/2 cup butter
  • 1 cup molasses (thick and dark)
  • 2 1/2 cups all purpose flour
  • 2 Tablespoons dark cocoa powder
  • 1 1/2 teaspoons baking soda
  • 1/2 teaspoon salt
  • 1 teaspoon nutmeg (freshly grated preferred)
  • 1 teaspoon cinnamon
  • 1/2 teaspoon ground cloves
  • 1/2 teaspoon black pepper
  • 1/2 teaspoon ground ginger
  • 2 eggs large (lightly beaten)
  • 1 teaspoon pure vanilla extract
  • 1 cup hot strong coffee
  • 1 teaspoon orange zest (or the zest of one small orange)
  • 6 oz. orange marmalade

Cream Cheese Icing

  • 1 stick butter (softened)
  • 1 8 ounce package cream cheese (softened)
  • 1 teaspoon pure vanilla extract
  • 1 one pound package of confectioner’s sugar (sifted)
  1. Preheat oven to 350 degrees. Cream sugar and butter until light and fluffy. Add molasses mix well. Add eggs, mixing well, then add vanilla extract. Sift flour, salt, cocoa, baking soda and spices together. Add dry ingredients- in 3-4 portions mixing well. Add hot coffee and orange zest to mix. Mix thoroughly but do not overmix ingredients. 
  2.  Put mixture into a 9×9 well greased baking dish, bake 30- 40 minutes, or until center is still slightly moist. (If you prefer to make a gingerbread loaf, add an extra large egg; butter and line a loaf pan with parchment paper. Bake at 350 degrees for up to one hour.)  Remove gingerbread from oven, allow to cool slightly then glaze with 3/4 cup of orange marmalade being generous. When the gingerbread has cooled- frost with Cream Cheese Icing.  

For Cream Cheese Icing

  1. In a mixer cream softened butter and cream cheese, add vanilla extract. Then mix in confectioner’s sugar one cup at a time until thoroughly mixed and fluffy. Ice glazed Gingerbread. * May decorate with thin strips of orange zest. Chill iced gingerbread for 15 minutes before slicing.

Gingerbread often dries out quickly, the glaze and icing help keep it moist. After the initial chilling, any leftover gingerbread should be wrapped with plastic wrap and covered. Makes 9-12 servings. This is a very spicy gingerbread that I think you will enjoy.

Next time you feel like you need a bit of spice in your life – I hope you’ll try… ‘Where the Sugarcane Grows’ Gingerbread.  And as always…

Love y’all, Camellia

* If you want to make a loaf cake- add an extra egg and an extra 20 minutes more bake time, just don’t peek while it’s baking or it will fall! Or, if you prefer more of a bar cookie- pour the batter in a 10x 15 inch sheet pan- seriously reducing the bake time… just until the center is almost set. Cut in cute shapes or squares… oh just do whatever you want to!

*All photographs are mine.

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Camellia’s Classic Cheese Straws…

If there was a manual for Camellia’s Academy of Fine Arts for Polite Society, there would be an entire section devoted to the proper menus for afternoon teas, bridal showers, various receptions and occasional celebratory parties. And, you may count on Classic Cheese Straws making an honorary appearance on each and every menu. Southern Cheese Straws have been the subject of hot debate for decades…every town has at least one sweet soul who takes great pride in producing the very best cheese straws. Okay, it’s not a hot debate, it’s more like a warm undercurrent. Someone remarked recently, ‘Why, I haven’t made a cheese straw since Captain and Tennielle sang Muskrat Love, I never could get them to crisp up like Gaynelle always could.’  I can’t say I blame her!

Here’s why:

  • Some say it’s too humid right now for making a decent cheese straw.
  • Others think it’s because a certain baker never shared her grandmother’s recipe on her momma’s side, I think it was a deathbed promise.
  • Then, some recipes survive, however the oven temperature tends to vary or a critical ingredient is missing.
  • Even the fact you must be in possession of a proper cookie press has mysteriously been left out.
  • In fact, it must be said-  Blessed is the bride who receives a fine metal cookie press at her kitchen shower and-
  • Far more than blessed is the southern hostess who has inherited her great aunt Bessie’s cookie press which had her famous cheese straw recipe hidden inside the tube.

I’m not exaggerating here. Classic Cheese Straws are highly prized and the one who literally pressed on through the ages- surviving even ‘Muskrat Love’ persists until this day! Still. I’m not going to tell you my cheese straw recipe is the best, I could get into a lot of hot water! I am going to tell you that this recipe is one of my favorites. And! I personally love southern cheese straws so much that I generally make a double recipe at least twice a year and they’re squirreled away in my freezer. I pull out what I need, put them on an ungreased sheet pan and allow them to thaw slightly and bake as directed. Winter is a great time to make cheese straws, but as my friend who probably does make the best cheese (because she does have a genuine handed down recipe) told me recently…’They won’t get crisp if you bake them on a rainy or humid day’. I agree. Try this recipe- I haven’t left anything out.

Join me in keeping this wonderful tradition alive- it’s an heirloom recipe. It’d be a shame for polite society if the tradition didn’t survive, especially if you live, like I do,  where cheese straws are always welcome and the sugar cane still grows.

Love y’all, Camellia

 

Camellia's Classic Cheese Straws

An old classic cheese straw for teas, showers, receptions or parties!

  • 1 pound extra sharp cheddar cheese (grated= *do not use pre-grated cheese! )
  • 1 stick salted butter (if you use unsalted add 1/2 teaspoon of salt to sifted flour)
  • 2 cups all purpose flour
  • 1/2-1 teaspoon cayenne pepper
  • 1/2 teaspoon paprika

  1. In a food processor, grate sharp cheddar and chilled stick of butter- doing this in batches if necessary. Put cheddar mixture in a large bowl, covered with plastic wrap and leave overnight to soften- do not refrigerate at this stage. Sift together flour, cayenne, paprika and salt (if using unsalted butter). With clean hands, mix dry ingredients into softened cheese and butter- mixing very well until mixture is smooth.  On ungreased sheet pan, in batches, put dough through a cookie press with a star tip in approximately 4 inch strips. (If you don’t have a cookie press- the dough can be rolled with a bit of extra flour and cut into narrow strips.) Placement is approximately 1/2 inches apart. When sheet pan is filled, chill the pressed dough briefly to retain better shape as they bake.

    Preheat oven to 350. Bake 15 minutes, checking after 12 minutes. Cheese Straws should be dried out but not browned. Remove to a wire rack to cook. Keep in an airtight container. Makes 4-6 dozen.   

The best cheese straws are put through a cookie press, using the star plate. If you choose another design, adjust cooking time.

* all photographs are obviously mine. Williams Sonoma sells a wonderful sturdy cookie press. I also found several good all metal cookies presses sold on Amazon. *Camellia’s Academy of Fine Arts for Polite Society does not exist- though it’s crossed my mind…

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Camellia’s Cottage Cookies

Not a lot of cookies are made here at the cottage. Okay, I make shortbread cookies, they’re my favorite plain and also I’ve have experimented with add ins like pecans or orange zest, have even made a variation with brown sugar and pecans as a unique shortbread, but that’s about it for cookies. I do admit to enjoying bar cookies and the ease of making them,. yet I’ve wanted another cookie to add to my repertoire, if it’s a go to recipe that’s a bit different, with a crisp crumb and a bit of texture added, and of course loaded with southern flavors.

I ran across a cookie recipe- from a community cookbook that I’d kept for over 20 years- it called for walnuts and a few other things I knew would have to change before it would be a cookie I thought would taste good and be worth the time and effort. Now… the baker had called the recipe- ‘World’s Best Cookie’. Southerners do tend to exaggerate when it comes to making up a title for their recipes…everything is – Best, Delight, Divine or named, King or Queen– after Royalty or a famous ranch for all I know… Still. I wondered about this world’s best cookie…it did sound good, and except for the walnuts, had solid southern flavors. I’ve been clearing out my pantry for a fresh start to the new year and I had all of the ingredients on hand. You might have them too!

 I tweaked the old recipe and what do you know? It’s a really good cookie. World’s Best, who knows? Still. For me to put our name on it- well, it’s has to be good!

I’ve named these cookies simply Camellia’s Cottage Cookies… easy to make, even easier to enjoy and the easiest to share! Otherwise… well, let’s just say I was standing there eating them one after another thinking- ‘I’ve got to get these cookies out of here!’  Hope you’ll try them. As always…

Love y’all, Camellia

Camellia’s Cottage Cookies

A truly good cookie that has everything but the kitchen sink- pecans, oats, coconut and even corn flakes! The butter makes the texture light and crisp.  It’s a great after school snack or with all that fiber even a quick breakfast treat with a piece of fruit of course…

  • 1 cup regular or frosted corn flakes (lightly crushed)
  • 1 cup old fashioned rolled oats (not quick or instant)
  • 1 cup shredded coconut (unsweetened is best)
  • 3/4 cup coarse chopped pecans
  • 1 cup butter (I use salted, if you don’t add 1 teaspoon of salt)
  • 1 cup dark brown sugar (may use light brown)
  • 1 cup granulated sugar
  • 1 large egg- lightly beaten
  • 1 cup vegetable oil
  • 1 teaspoon pure vanilla extract
  • 1/2 teaspoon pure almond extract
  • 1 1/4 teaspoon baking soda (sifted with flour)
  • 4 cups all purpose flour
  1. In a large bowl, toss to combine- lightly crushed corn flakes, rolled oats, coconut and pecans. Set aside.  With a stand mixer, cream butter and sugars until light, about 4 minutes. Add beaten egg, mix well- then add vanilla and almond extracts, beating well. Slowly add vegetable oil until well incorporated. Remove bowl from mixer.
  2. By hand, carefully add mixture of corn flakes, oats, coconut and pecans. Then, add one cup at a time of the sifted flour mixture. Be gentle but mix well. 
  3. Drop by rounded tablespoons on ungreased sheet pans. Flatten each ball of dough with a fork dipped in water – making a cross hatch pattern.
  4. Bake at 350 degrees for 14-15 minutes. Check cookies after 12 minutes. Bake until lightly browned. Cool on wire racks. Makes 3-4 dozen.

I had frosted corn flakes in my pantry and they worked just fine! It’s important to cream the butter, sugars, egg, extracts and oil in the correct order- and to do this with a mixer. Folding in the mixture of oats, flakes, coconut and pecans must be done by hand to have that wonderful texture. Depending on the size cookies you make- adjust the baking time accordingly. These are truly good cookies!

*all photographs are mine!