Mimi’s Potato Salad…

1C51F9A2-FDC4-4AD0-9C9A-8BEA42BBD9C3Mimi’s Potato Salad is, of course my favorite- though I have to admit that any Southern cook worth her salt generally has a recipe that is her family’s favorite too! And, it’s crazy, yet many southerners add potato salad to their meals almost all year round! Mimi didn’t. She considered it a Spring and Summer side dish or even put a scoop on a plate and with a few extras like tomatoes and crackers, she considered potato salad to be a light lunch or a cool supper.  Here’s the thing. Mimi was particular about her food and the way it was prepared and for what reason and why. She instilled things like this into my brain- I can still hear her now…

‘ Now, grate that onion! Who wants to bite down on a big chunk of onion in their potato salad!’ Then later she would say- ‘Grate those boiled eggs on the coarse side of the grater!’ Why? Boiled eggs can look unattractive if they aren’t perfect and especially unattractive all mixed up ‘with a mess of potatoes’. Also Mimi simply liked the look of the coarse grated boiled eggs! Don’t ask me why. I was just a simple soldier and followed my orders. BCBE8261-9C75-45F1-AD3E-07437867028F

Mimi’s Potato Salad was singularly simple with few ingredients.  Many southern cooks add other things to theirs, which is fine and also tastes wonderful. Still. If a recipe is the flavor from your childhood or family- I believe we tend to enjoy our own version the best! Mimi used russet potatoes, in spring, she sometimes combined new potatoes and russets, making sure they weren’t peeled yet were cut to approximately the same size. There’s an art to it- unpeeled potatoes hold their shape better, then it’s easy to slip the skins off after they’ve been brought to fork tender, definitely not overcooked! Cut the cooked and peeled potatoes into approximately the same size for the potato salad. (If the potatoes were overcooked? Start over. You don’t want mashed potato salad.)

4EB9992C-96BC-4B6C-9955-046200ADADFCWhile the potatoes are cooking, grate the onion and mix up the dressing of good mayonnaise, yellow mustard and spices. Now, Mimi’s rule for the celery was to either do a fine dice or thinly sliced. You might not want to bite down on a big chunk of onion, yet the celery gave her potato salad a subtle flavor with just the right amount of crunch and a pretty color. Again, I followed orders. My mother did too! Mimi boiled her eggs along with the potatoes- claimed the calcium from the egg shells made potato salad healthier. Who knows?  I do it too. Gently mix the potatoes into the dressing and chill. This made the potatoes firm up and gave the flavors time to develop. Here’s how you make Mimi’s Classic Potato Salad:

Mimi’s Classic Potato Salad

  • 1 1/2 pounds russet potatoes- scrubbed and washed
  • 2 large eggs – boiled, peeled and grated
  • 1 -2 stalks celery- fine sliced or diced
  • 1-2 tbs finely grated onion with juice
  • 3/4 – 1 cup good quality mayonnaise
  • 1-2 teas yellow mustard
  • 1/4 teas cayenne pepper
  • salt and pepper to taste
  1. Boil potatoes with skins on until fork tender, not over cooked. Allow potatoes to cool slightly, slip skins off of potatoes and dice into approximately 3/4 inch cubes or slightly larger. Finely slice or fine dice celery. Grate onion reserving juice as well. In a large bowl, mix together mayonnaise, yellow mustard, grated onion and cayenne, until combined. Add diced potatoes and celery, toss gently so as not to break cubed potatoes, add diced celery. Toss gently to combine. Chill. Flavors will develop. Serve with a sprinkle of paprika if desired. This recipe doubles well.

With the spring and summer get togethers in full swing, I think you’ll enjoy Mimi’s Potato Salad, feel free to put whatever you want to in it. Some like pickles or olives. I personally will still be following orders… I sure wouldn’t want to think Mimi was rolling over in her grave if I didn’t! Oh me…

Love y’all, Camellia *all photographs are obviously mine!

Classic Bread Pudding with Southern Creme Anglaise…

DA804797-249C-4054-B549-7500D007EAEDWith all of the beautiful cakes, the decadent chocolates and luscious pies, it seems to me that Bread Pudding deserves a place on the dessert table, especially at Easter. Many holy days serve symbolic food and Bread Pudding seems to be a teachable opportunity. It’s ‘the Bread of Life broken for you…’ It’s a rustic dessert- reminding me of that oft sung hymn ‘The Old Rugged Cross’ … Bread Pudding is a dessert made by hand with love, served humbly and simply among friends and family, even stretched to feed a crowd.

CA8ED1F5-2DD0-4A48-B944-2D64C56B64B7The Pudding and Sauce are enriched and softly scented- a very comforting combination. Wrapped in orange zest, cinnamon, vanilla and freshly grated nutmeg, the classic Bread Pudding is then dusted with unrefined cane sugar. Who would disagree that plain old broken bread is elevated to an entirely new life, beautifully sweet and dear. Just in time for Easter with its gloriously easy Southern Creme Anglaise… Here’s how you make – Classic Bread Pudding with extra easy Southern Creme Anglaise!00D687BD-B5D9-46BE-97A1-092186D06FB5

 

Classic Bread Pudding with Southern Creme Anglaise

A classic Bread Pudding made with a custard base that uses the old fashioned evaporated milk with whipped eggs and classic spices including orange zest. Served with a refreshing cool creme anglaise flavored with Bourbon giving the distinctive southern flavor associated with Bread Pudding. 

  • 4 Large Eggs (Whisked)
  • 1 Large can Evaporated Milk
  • 1-2 Teaspoons Pure Vanilla Extract
  • 1 Teaspoon Orange Zest
  • 1 Teaspoon Ground Cinnamon
  • 1/2- 1 Teaspoon Fresh Grated whole Nutmeg
  • 1 1/4 Cup Pure Cane Sugar (Plus more for top of bread pudding)
  • 5-6 Cups Torn Day Old Yeast Bread (* I used 1 dozen small yeast rolls )

Easy Creme Anglaise with Bourbon

  • 4 Scoops Vanilla Ice Cream (Full fat and flavor)
  • 3-4 Tablespoons High Quality Bourbon
  • 1/2+ Teaspoon Fresh Orange Zest
  1. For Bread Pudding- Whisk eggs until very well combined and slightly foamy. Add one large can of evaporated milk (not low fat) – whisk into eggs. Add spices, vanilla, 1 cup pure cane sugar and orange zest, then whisk to combine well. In a buttered oven safe bowl, pour this custard mix over torn Day old yeast bread. * Cover tightly and allow bread to soak up custard 4 hours or overnight. Sprinkle remainder of cane sugar on top of Pudding. Bake at 375 degrees for 1 hour or until puffed, golden and glistening with sugar crystals. Add more sugar and orange zest and a bit of melted butter if desired. 

For Easy Bourbon Creme Anglaise

  1. Melt four large scoops of high quality Vanilla Ice Cream. Do not use low fat! When ice cream has melted – Add 1 teaspoon fresh orange zest (if desired) and 3-4 tablespoons of high quality Bourbon. With a small whisk blend and keep covered and chilled until ready to serve over warm bread pudding. 

Please use full fat evaporated milk and for sauce. Creme Anglaise is typically a custard sauce made with milk, eggs and sugar…which coincidentally is the same base used to make the custard base for ice cream! Hard sauce is the classic sauce generally served with Bread Pudding- most southern hard sauce calls for Bourbon. This sauce is chilled and a refreshing option to top Bread Pudding. 

Now, about that sauce- a heavier warm hard sauce (denoting the alcohol) is generally served with Bread Pudding yet seems to be more suitable in the fall and winter. This sauce is cooler and more refreshing in Spring and Summer. And… The custard base of ice cream is strikingly similar to the famous Creme Anglaise- just be sure to use full fat ice cream!

Also, you may choose to omit the Bourbon and use pure Vanilla Extract ( one of the notes in bourbon), if you do, add Rum or Almond flavoring, adjusting the quantity to taste. The ‘sauce’ is wonderful on its own as well, if high quality ice cream is used. The Orange Zest adds a crisp citrus note for Spring;  and it’s worth noting that spices played a role in the Easter Story as well. This classic bread pudding has an abundance of eggs which are also plentiful now. Eggs are symbolic in  holy celebrations. And, I omitted the butter except for buttering the baking dish, if you prefer- melt a few tablespoons and pour over the pudding right before baking. If you don’t have access to raw cane sugar, use sanding sugar, you’ll definitely want the glisten when you pull the puffed and golden Classic Bread Pudding from the oven! Here’s wishing you a beautiful meaning filled Easter!

Love y’all, Camellia * All photographs were obviously taken by me.

‘Can’t tell a lie’ Cherry Crumble

63D8CAAD-C974-410C-B96E-2B2852568EE4When I was in grammar school, George Washington’s birthday was apparently an opportunity to teach students about our very first president, to have us do a coloring sheet of Washington’s profile or standing beside a cherry tree with an axe in his hand and to teach a basic value- truth telling.

The way the story went… as a young man, George chopped down a cherry tree on his home property. Some teachers embellished it by saying how valuable the cherry tree was or that Washington had been told not to cut down this particular tree and in show of strength and prowess with an axe or as an act of rebellion, young George chopped down the cherry tree. I’m not sure exactly how the story goes, but I imagine the whole country became fond of cherry pies because of this famous legend.

Allow me to digress here… I went to grammar school after oil lanterns and quill pens went out of style- the electric light bulb had been in use for decades by then… and we had heroes like Superman- who leaped tall buildings in a single bound and lo and behold-here he comes to save the day … Superman even hopped through windows in a swirling cape, tights and a rigged up superhero outfit as the announcer proclaimed that Superman was for ‘Truth, Justice and the American Way’. A holdover no doubt from patriotic reels during World War II.  I miss those old black and white yet colorful TV shows!

Anyway, Truth was taught as a value though the retelling of George Washington’s youth– for when the harsh question was asked- ‘Who chopped down the cherry tree?’ George didn’t shift blame…he boldly said, ‘I cannot tell a lie, it was I who chopped down the cherry tree.’ Now, lest you think we as a nation were the only ones profoundly affected by the tale of George and the cherry tree- the nation of Japan, donated cherry trees that surround the Tidal Basin right in the midst of our capitol city- also named Washington! A celebration which is well attended every year- the Cherry Blossom Festival.

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So! Recently I concocted a humble cherry crumble and had to name it-  ‘Can’t tell a lie’ simply because… the cherry crumble was a failure on my part. I was trying to recreate my grandmother’s beloved recipe for Apricot Casserole by substituting sweet cherries! The failure was due to the fact that I didn’t calculate how many cherries would be needed and it just didn’t come out as I hoped it would. Still. I liked the flavor and the texture. And! Here it came to save the day! An heroic crunchy dessert topper for Sunday Dinner. I thought I would save this recipe for President’s Day weekend after we’ve all had lots of Valentine’s chocolate and need to get back to simple honest food. So here’s how you make Camellia’s Can’t tell a lie’ Cherry Crumble:

‘Can’t Tell a Lie’ Cherry Crumble

To honor Our first President, George Washington- According to legend, as a young man, Washington cut down a valuable Cherry Tree. Rather than allow someone else to shoulder the blame- The young George uttered the famous line ‘I cannot tell a lie.’ This cherry crumble is a particularly good topping for ice cream. 

  • 1 Stick Butter (Melted)
  • 2 Sleeves Ritz Party Crackers (Crushed roughly)
  • 2 14 ounce cans Sweet Cherries (Reserve liquid from 1 can)
  • 1/2 Teaspoon Pure Almond Extract
  • 1 1/2 Teaspoon Ground Cinnamon
  • 1/2 Teaspoon Nutmeg (Freshly grated)
  • 3/4 Cup Granulated Sugar (Plus 1/2 cup sugar for reserved cherry liquid)
  • 3/4 Cup Brown Sugar (Packed )
  • 3/4 Cup Sliced Almonds
  1. Preheat oven to 350 degrees. Melt one stick of butter. In a small saucepan, add 3/4 cup reserved liquid from cherries and add 1/2 cup sugar and boil gently to make a simple syrup. Add almond extract to this mixture. While syrup is cooling- add drained cherries.  Crush party crackers roughly, add spices and sugars, then pour melted stick of butter over the  crumbs. In a buttered deep dish pie pan or 9×9 baking dish, press one half of buttered cracker crumb mixture. Layer cherries and syrup over the crumbs. Top this with the rest of the crumb mixture and top with sliced almonds. Bake at 350 degrees for 25-30 minutes until golden. Allow to cool.  Cherry Crumble is delicious over ice cream. 

If desired, more butter may be dotted over top of crumb and almond mixture before baking. Cherry crumble is a quick and delicious dessert any time of year! 

Full disclosure, with the leftover crumble, I decided to try making an ice cream dessert with some of the crumble on the bottom of a loaf pan, vanilla ice cream layered on top, then added more sweet cherries and to finish, topped it with more of the cherry crumble. The sweet cherries may freeze, so if you decide to do this variation, here’s my suggestion: Slice the ice cream dessert ahead of time- to allow the cherries to thaw out a bit! Or.. omit the sweet cherries and save them as a topper! I can’t tell a lie about this- if I make it again, I’ll probably make the ice cream cake and add the sweet cherries as a garnish but- oh my! it did make a pretty dessert!

I hope y’all are having a restful enjoyable President’s Day weekend. I also hope they’re still handing out coloring sheets and teaching about ‘Honest’Abraham Lincoln and ‘Cant tell a lie’ George Washington in schools- I personally colored his hair light brown with reddish streaks instead of the all white styled wig we see in his portraits. Oh me! I hope we won’t forget to tell the stories and be thankful for this nation and our historic heroes!

Love y’all, Camellia

  • *All photographs are obviously mine.
  • *We’re still working on and updating this site, thank you for your long suffering patience! Just blame it on the tech challenged blogger!
  • *Soon, I’ll be posting that famous Apricot Casserole so you can try it or save it, with our new features- the WPRecipe Makerand the shopping app from Chicory.
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Summer Squash for the Winter Buffet…

41A0F588-3FA0-48CD-A5BE-1304DDBB5F0EHoliday Parties are rarely sit down affairs… the best gatherings are winter buffets with pickup foods that are easy to pick up and eat and if utensils aren’t required that’s even better! I hope it goes without saying that I love Southern Food. While we generally have iconic pick up foods on hand such as cheese straws, deviled eggs, pimento cheese, toasted pecans, ham biscuits and even tea sandwiches with simple fillings can be assembled in just a few minutes. Still. Some of my favorite southern foods don’t exactly come in pick up form. Southern flavors like sweet potatoes, macaroni and cheese and so many wonderful casseroles. My personal favorite is Squash Casserole; made with summer squash and yellow onions steamed together- bound by eggs and cheese into a wonderful dish that is beloved by all, but certainly not a dish that’s easy to serve for a Winter Buffet. Several years ago, we hosted a party which highlighted southern foods– specifically local cheeses, produce, even preserves, nuts, fruits and honey. A few years later, I decided to have a party at home with even more of my personal southern favorites- Pickled Shrimp to Ham Biscuits to Banana Pudding, Pound Cake and Fried Pies… For this party, I  experimented with a sheet pan frittata – which I called Summer Squash Squares. To be honest, I wanted to include foods that made the buffet taste like a sit down dinner.  That meant getting creative with the taste of a casserole in pickup form!

5CC3BC42-7F96-48FC-98FE-B3DFF64C24E8Summer Squash Squares were a personal favorite for me that night and I think the guests enjoyed it too!  Easy to make, good hot or at room temperature and best of all- no forks required! Here’s how you make a Pick up Food with a Southern Flair!

Camellia’s Squash Party Squares

  • 8-10 cups of sliced Yellow Squash
  • 2 cups of thin sliced Yellow or Spanish Onions
  • Salt and Pepper to taste
  • 4-6 slices of Hickory Smoked Bacon
  • 1 small carton Sour Cream
  • 2 cups of shredded Sharp Cheddar Cheese
  • 1 cup of green onion tops or scallions
  • 1/2 cup of Self Rising Flour
  • 12 eggs
  • Optional- parsley for garnish

Steam yellow squash and onions in a small amount of salted water- generously adding black pepper while steaming. Drain squash and  onions very well in a colander and allow to cool. On a large sheet pan, oven fry hickory smoked bacon at 350 degrees for 7-8 minutes or until done. Remove, drain on paper towels. Set aside. Drain almost all of the bacon drippings from sheet pan- leaving enough to oil the sheet pan. *Cook bacon on the same sheet pan as the squash squares will be baked on! Chop bacon into medium size crumble. B9DEC5A4-A0F0-48DC-93A6-08B210EE92EE

Preheat oven to 350 degrees. In a large bowl, whisk eggs, add carton of sour cream, 1 and 1/2 cups of sharp cheddar cheese and green onion tops; fold drained squash and onion in carefully- sprinkle flour over mixture and gently stir. Carefully pour the mixture into oiled sheet pan. Sprinkle chopped bacon evenly over top of squash mixture.  Bake 30-35 minutes, until edges are lightly browned and center is set. Do not overbake. Remove and sprinkle the top with reserved 1/2 cup of shredded cheese. Allow to cool and cut into 2 inch squares. Garnish with additional green onion tops if desired.


41DBC08B-0BD6-409B-8E4D-F337CF9A70C9Summer Squash Squares were served here at the cottage in 2018 for Thanksgiving and transported well as my contribution to a Christmas gathering which was a Winter Buffet, and the name was shortened to Squash Bites! Easy, pretty and quick enough to make for a New Year’s Eve party, a casual football party and would even be appropriate for a bereavement buffet. During the upcoming chilly and dreary months ahead…why not have a few friends over for a Sunday Supper or a Winter Buffet?  Okay, okay… I know folks are ready for a break from holiday food now… but surely there will be those days when we just wish the fog would lift! And a Winter Buffet may be just the answer for lifting the spirits and a good excuse to gather again!

Love y’all, Camellia

*All photographs are obviously mine.

*Summer Squash Squares are also wonderful cut in a larger ‘luncheon size’, with a simple side salad, a bowl of soup or a few slices of ham- makes a satisfying light meal. Leftover  squares may also be stored in the freezer and reheated successfully. And… I do also think Summer Squash Squares would be truly delicious all year round!

I hope your 2018 holidays have been happy,  and I continue to be humbled that you read and follow Camellia’s Cottage! Follow us on Instagram! We’ve been posting content that doesn’t always make it to the blog! And…

We’re planning now to bring you more and hopefully even better content in 2019! Wishing you all a safe and Happy New Year’s Eve!

 

Camellia’s Christmas Sweets…

B3E430F2-2101-4333-A94A-CB3D14962C14We’ve been busy in the kitchen making Christmas sweets and treats! At the same time, we’re in the process of making some much needed renovations to this site – Camellia’s Cottage! Still. Here’s what we’ve been up to- There’s Classic Christmas Fudge-AEBF7E43-EA8B-47F2-B965-2DD63ECCD080

We intended to make some chocolate truffles but got sidetracked making some adorable Chocolate Mice!21B6FFC3-19C3-4E7C-9E70-A33CC32A99A1

Then, there’s Alabama Pralines… an amazing recipe which doesn’t require a candy thermometer!B707ECBF-D6AF-486E-BEEA-F7D6FF44D5F1

And we couldn’t leave off the old Southern Favorite- Divinity… she’s finicky at times, though this time- this batch turned out pretty as a picture!EAE1B7B2-724D-4C3B-84C5-5C6DC73D95C4

We’ve made Sugared Apricots…A15FB696-1BA3-4E17-AD4B-FC57C390BDED

And! Three batches of Toffee! Amazing how butter and sugar can be boiled up into that luscious golden crunch with milk chocolate or semi sweet and toasted chopped pecans blend into this amazing candy! B3E430F2-2101-4333-A94A-CB3D14962C14

Tomorrow  is pound cake making day, with Mimi’s Pound Cake making a welcome appearance! These will be gifts for some very special family members ! DB7E9C45-1389-4C3B-A4FE-FB8DE38D4125

Hopefully, these Christmas Sweets will be welcome additions on Holiday Tables! I hope your Christmas Sweet and Treat making is going well… would love to hear what you’ve been making!

Love y’all, Camellia

* Follow us on Instagram as we continue the renovations. We’ll continue to share a post or two in the meantime. Then by the New Year, hopefully you’ll find more user friendly recipes and shopping lists too!

*All photographs are obviously mine!