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Beaches of Alabama

8CE602A6-47CD-47EE-988D-3AD9CD5D388DMaybe it’s the to and fro of the tide that pull us south to the Beaches of Alabama… Our hearts yearn for it. Perhaps Southern Saltwater flows in our veins; we need the Gulf’s infusion every now and then. To stand in the sea casting a line or in solitude as the ever patient Egret watching the horizon…

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The ancient rhythm of the tides echo the soul’s heartbeat. White Sugar Sands gently scrub our bare feet of ordinary workday cares…

Gulf Breezes clear our heads to dream of sandcastles again; built in a day- gone the next.  Yet always worth the temporary wonder…4280158F-0438-4EBA-B088-1ACE439CBE38

‘Patience, patience, patience, is what the sea teaches. Patience and faith. One should be empty, open, choiceless as a beach- waiting for the gift from the sea.’ Anne Morrow Lindbergh

A sunrise walk. A perfect shell. Tiny sandpipers chasing seawater…running out, scampering back on twiggy feet while the ocean plays it’s foamy game. Beaches of Alabama- the jeweled land of Royal Reds, Brown Pelicans, Crystal White Sand, Sapphire Skies and Emerald Water.

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We are like Boats waiting…Rocking our silent lullabies. Tethered, waiting to be set free- to sail away to the Beaches of Alabama. 04687649-5A23-40C6-B25F-A010BF0E832A

Stunning sunsets, breathtaking colors- then gently the air, sky and water turn to shimmering priceless Twilight’s Gold.

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Take a child, a sweetheart, old friends or heartache to the Beaches of Alabama… patiently wait for the enchantment to begin…

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‘Alabama just breaks my heart- it’s so pretty, it just breaks my heart into little pieces’ Michael Lee West

Here in our Sweet Home Alabama, summer vacations, we know- the Beaches of Alabama have their own special magic- a tonic all year round. Salt Air, Sunlight and Gulf Waters- refresh, renew, heal and restore…

Love y’all, Camellia

*All of these glorious stunning photographs are the sole property of Jeremy Miniard. We are perpetually grateful for his generosity in sharing them with us! Find Jeremy at jeremy.miniard.fineartsofamerica.com

*Anne Morrow Lindbergh’s quote is from her landmark work- ‘Gift of the Sea’. * The absolutely true quote…’Alabama is so pretty… it breaks my heart in tiny pieces’ by Michael Lee West is from her wonderful and zany book set in Alabama…’ Mermaids in the Basement.’ Both would be tremendous beach reads this summer!

*Beaches of Alabama was first written here on Camellia’s Cottage in July 2017 and has been slightly edited and updated. I hope you enjoy it as much as we did!

 

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Camellia’s Peach Cobbler…

2B4D3DFE-7190-4BCD-B195-353C858BA799When we see Chilton County Peaches have arrived … we know something special is about to happen! The first peaches of the season are generally not Free Stone peaches- which are far easier to peel, slice and eat! The early peaches are still delicious and thin skinned- so, leave on some of the peeling when eating or cooking with them.  While a bowl of fresh peaches is perfectly wonderful, making a Peach Cobbler was on my feeble mind!6EB3CD5F-00D5-4436-B3C5-C27A62D52840

Now, I have to complain a little… the cobblers I see in perfectly good magazines or cookbooks aren’t the way we made cobblers! No ma’am… ours had a top crust and scraps of pie crust dough were hidden in the fruit mixture to thicken the whole thing up! You can see how’s it’s done for a BlackBerry Cobbler…it’s the same method regardless of what kind of fruit Cobbler we make-1449EB81-495A-4C27-88F5-2403B2149A8E

Those globs of biscuit dough you see on other folks’ cobblers might be alright to some, yet I can tell you without a doubt- Mimi wouldn’t have let it pass from her kitchen to her table! Believe me, when cobblers are made like this- you won’t have time to take a beauty shot before someone has started serving it up!406B5D1B-F55D-46F2-9886-637FF175CB44

Here’s how to make- Camellia’s Peach  Cobbler

  • 8 cups of fresh peaches- cut in uniform size pieces  (6 cups peeled and 2 cups unpeeled)
  • 1 cup granulated Sugar mixed with 3-4 Tablespoons Corn Starch
  • 1/2 – 3/4 teaspoon fresh grated nutmeg
  • 3/4 teaspoon ground cinnamon
  • 1 stick Butter (melt 3/4 stick- cut 1/4 stick in small pieces) plus more to butter the baking dish
  • Pie crust for single crust pie
  • Pure Cane Sugar ( for dusting top of Cobbler)

In a medium bowl, toss fresh peaches with sugar/corn starch mixture and allow to macerate for several hours. * preheat oven to 350 degrees. There will be excess juice- drain and reserve juice. In a buttered oven proof 1 1/2 quart glass baking dish put macerated peaches and 1/3 of the reserved juices. Add spices and gently combine. Roll out single crust dough 1/4 inch thick. Cut dough to size of baking dish leaving 1 inch excess. Trim extra crust into pieces; with a fork or spatula submerge dough pieces. Dot mixture with butter. Set aside. Place pie crust round on top of peaches, cut slits in top so that steam can escape. Pour cooled melted butter over top crust. Then sprinkle pure cane sugar over crust. (Granulated Sugar may be substituted) On a parchment covered sheet pan, place unbaked Cobbler to catch any juices that might overflow during baking. Bake Cobbler for 45 minutes to one hour, until bubbly and the crust is browned and golden. Allow Cobbler to sit until cool, as fruit filling continues to thicken as it cools.

If you’re wondering why that Cobbler is so pretty and pink- it’s those unpeeled peaches! Serve with whipped cream or an all time favorite- a scoop of good vanilla ice cream! Cobblers are wonderful all year round, yet when the peaches are ripe? It might be the easiest and best dessert for any occasion!

01C44C29-11CA-4629-80C7-597024457180Now, if you’re in Alabama, head for Clanton, and start looking for a water tower shaped like a big ol’ peach! The Peach Park is an exit or two down the highway, you’re in Chilton County- where these beautiful peaches were grown…in fact in farm stands all over the state you’ll find Chilton County peaches! I love them almost as much as the ones pulled from my Uncle Charles’ peach tree!

Love y’all, Camellia

* All photographs are obviously mine!

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Classic Southern Jezebel Sauce…

A54C6890-9746-4AA3-B5BE-188C55748E6FSome of our most beloved Southern Sauces are as smooth as satin, others are cool as seersucker on a summer day. Then- there are Southern Sauces that are as hot as the devil’s back doorknob! Now, I’m not talking hot sauce in a shaker bottle- there’s one Classic Southern Sauce which stands out from the rest- it’s so mysteriously heated- who knows the original might have been conjured up in black cauldrons amongst gnarled roots in a swamp!  If you look for any recipe for Jezebel Sauce– It hides out in the delicate pages of Junior League cookbooks from sea soaked southern cities, Charleston to Savannah, Mobile and all the way over to New Orleans.

‘She’s mean as the devil – deceptively sweet with a murderous combination of horseradish and dry mustard that hits every tastebud in its wake.’  Yes, that’s Jezebel Sauce alright!

This Classic Southern Hot Sauce is so scandalous that genteel southern ladies have refused to even call it by wicked name of Jezebel. Disguised with gentle names like ‘Mustard Sauce for Ham’ or ‘Miss Lida’s Wild Boar Sauce’, the recipes rarely call it Jezebel Sauce! Well, I’m here to name names darlin’ and I’m gonna give you the basic recipe. I will repeat this again- just don’t be fooled by it’s sweet mild looks- it’s got a real kick!E94FBF25-C6A7-4BD4-A1D8-189947C3CCE0

Just know that any southern cook worth her salt will either have a change of heart, decide it needs a bit of this or that- and not even have the decency to tell you the precise measurements! If you ask me, they’re real Jezebels! Now, if you think that’s awful, try looking for Classic Southern Jezebel in modern cookbooks! This killer sauce might go by different or more suitable names for public consumption but don’t be fooled!  And please remember this is a not a mild mannered sauce! Here’s how you make –

Classic Southern Jezebel Sauce

  • 18 ounces of Apple Jelly
  • 18 ounces of Pineapple Preserves
  • 1 small can of Dry Mustard ( I use Coleman’s)
  • 1 small jar of prepared Horseradish
  • 1 Tablespoon Of Fresh Cracked Pepper (or less)

Combine all ingredients until blended well. Put in pint jars tightly sealed. Refrigerate. * Keeps indefinitely.

Please note: You must use dry mustard, not that yellow stuff for hot dogs! Even our own recipe is not precise… I have used 12 ounces of pineapple preserves and 6 ounces of apricot preserves.  Now, don’t go using  horseradish sauce, use prepared horseradish found in the chilled section of your seafood market with the grated texture you’re looking for and higher flavor.

Part of the fun of Jezebel Sauce is watching folks eat it for the first time- they taste the sweetness, then the heat of it moves all the way up- raises the eyebrows, then you’ll hear the whoosh of a sigh as it singes moustaches and often causes watering eyes! Don’t worry, they’ll survive… It’s hot but pleasantly so! And you can always adjust the black pepper! Hysterical.  Most recipes say-  ‘Cracked Pepper to taste.’ Really? After a full jar of horseradish and half a can of hot dry mustard,  you’re feeling guilty about the amount of black pepper? Shut the door, keep out the devil!

48879F4D-C997-4E29-A46C-8B731D762A9FI’m still convinced  Jezebel Sauce was originally made in cauldrons among the roots in a murky swamp! It could be true. Looks right at home to me…What about that killer phrase?  ‘Keeps indefinitely.’ Yet, it really does! Kept chilled there’s no worry and it’s so delicious, you won’t keep it long!

So…what does Jezebel Sauce go with? it’s great with-

  • Ham, Roast Pork, Beef or Wild Game.
  • It would be amazing to baste a ham with Jezebel Sauce before baking!
  • Some say it’s wonderful on black eyed peas.
  • Others serve it on Cocktail Buffets over a block of cream cheese.
  • Jezebel Sauce is a teaser on thimble size Sausage Biscuits or a sliver of ham in a soft tiny yeast roll for Brunch.
  • You might also recognize a similar sauce in a milder form served with Coconut Shrimp. Turn the heat up and this Jezebel is deceptively good as a dipping sauce for  fried chicken, and of course with fried fish and seafood of all types!

Jezebel Sauce is a Classic Southern Hot Sauce which is great for gift giving and always unforgettable. Our recipe makes a full quart- so there’s plenty to share. It’s one of those Southern recipes that’s a true secret sauce. You really need to try it at least once in your life. An easy no-cook mixture and a truly memorable Classic Southern Hot Sauce. Oh me! Talking about Jezebel has me feeling a bit guilty myself!

Love y’all, Camellia

* This is not a compensated post. And! All photographs are obviously mine! This post was derived from a blog post we did several years ago- it has been edited and updated a bit- enjoy! * Jezebel was a wicked queen found in the Old Testament just in case you needed a reminder!

 

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Mimi’s Award Winning Pimento Cheese…

80DB15D0-3FF3-49C8-BB76-D2BB0F852A13Mimi never knew her pimento cheese won an award, it would have thrilled her, yet I don’t think she’d have been too surprised. Anyone who ever tasted one of her Tea Sandwiches would have agreed. Her recipe for Pimento Cheese was highly prized. Mimi kept a bowl of pimento cheese made up most of the time. My job was to grate the sharp cheddar cheese, in a little cheese grater with a handle which I turned in amazement. It’s still one of my favorite kitchen tools.

44EB0E2F-C33C-4B48-BA4A-28647A0D9AC4The grated cheese was as fine as angel hair- Mimi’s Pimento Cheese was devilishly spiced, I’m not sure she ever wrote down the recipe but I can still see her now, conjuring up a mixture that’s pure Southern Soul in a bowl. It’s only sharp cheddar cheese, a jar of pimentos and mayonnaise- the spices make Mimi’s Pimento Cheese memorable. Cayenne, Red Pepper Flakes and what we call Pepper Sauce, the brine from a jar of hot peppers that we use to spice things up and even pour over turnip greens or blackeyed peas. Pepper Sauce is one of those secret ingredients that even now, mostly only real southerners know. Go to a local meat and three in small towns across the South and you’ll see a small bottle of pickled hot peppers with a hole in the top of the bottle- a shaker if you will. The bottle’s not there for anyone to actually eat the peppers- no, it’s for the brine, the ‘sauce’ . Pit masters add pepper sauce to their barbecue sauces, old wisened cooks hardly even think about adding pepper sauce to their cooking. Pepper Sauce isn’t the same as ‘hot sauce’ that fiery red hot sauce shaken over… well, lots of things. Mimi added several drops of hot sauce to her Egg Salad but never in her Award Winning Pimento Cheese! So! Here’s how you make it!

Mimi’s Award Winning Pimento Cheese

The classic and highly prized southern classic- Pimento Cheese. Spicy with cayenne pepper and sharp cheddar cheese, is wonderful for tea sandwiches, picnic sandwiches and as a dip for crackers or celery sticks. 

  • 12 Ounces Sharp Cheddar Cheese (Finely Grated * Do not use pre- grated! )
  • 1 Small Jar Pimentos – partially drained (Do not use ‘diced’ )
  • 1/2-3/4 Cup Good Quality Mayonnaise (* look for lemon juice in the ingredients )
  • 1/2 Teaspoon Cayenne Pepper
  • 1 Teaspoon Red Pepper Flakes
  • 1-2 Teaspoons Brine of pickled hot peppers (* clear vinegary liquid only)
  1. On the fine side of a box grater, shred sharp cheddar cheese.. In a medium sized bowl, put grated cheese. Add brine of hot pepper to fill partially drained jar of pimentos. Add cayenne pepper to pimento jar also. Scoop Mayonnaise over grated cheese. Pour spiced pimentos over Mayonnaise and add red pepper flakes. Stir gently to combine. Mimi’s Pimento Cheese will occasionally need additional mayonnaise- add a bit at a time to desired consistency. Chill, until ready to use. Spread thinly for tea sandwiches. 

Mimi’s Pimento Cheese is a time tested recipe – she often used extra sharp cheese, please do not try this recipe with pre- grated packaged cheese. Fine Grated Cheese is best, however you may like a chunkier Pimento Cheese and a food processor will work well for that.. It is wonderful molded with an indention in the center filled with red pepper jelly or strawberry jam, then surrounded with party crackers…it’s a crowd pleaser! For Tea sandwiches, a thinned out version (do this with more mayonnaise bit by bit) spread thinly on loaf bread, crusts removed,  cut into desired shapes with a serrated knife. Pimento Cheese is used to top burgers, to make grilled cheese and many other uses. Mimi would probably have disapproved, still,  enjoy it however you wish! 

Now a word of caution, don’t use pre-grated cheese, it won’t work! And don’t even think about using a milder cheddar cheese, use sharp or even extra sharp cheddar. The flavor depends on it! Finely grated is best, I never saw Mimi use even a medium grate. Still. It’s not just about ingredients- it’s about the Method too! And if you have a recipe for Pimento Cheese that contains Cream Cheese? Well, Mimi would have been horrified. Don’t use it. Period.

Now- this is important- don’t buy diced pimentos, buy pimentos. And don’t get fancy and add roasted red pepper. Okay, not if you want the Award Winning taste. You may add an extra small jar if you like, though one will do.  Just partially drain the jar of pimentos, leave them in the jar, fill up the jar with the pepper sauce, add the cayenne pepper- screw the lid of the jar back on the pimentos and gently shake before adding to the grated cheese and mayonnaise.

Now, about that mayonnaise- Mimi made her own for years, until she found brands of store bought mayonnaise that contained lemon juice in the ingredients! This is a must! Truth be told she didn’t always add red pepper flakes, yet when she did? Mimi thought they gave her Pimento Cheese flecks of color that she liked to see.  The sharp cheddar, the cool mayonnaise and pimentos are the perfect balance for the heat of the pepper sauce and the spices! Trust me on this.

Now, about that Award… Several years ago, I was cajoled out of Mimi’s recipe, this friend also had a recipe for another famous Pimento Cheese- which was also entered in this fairly high fallutin’ private contest. The competition was fierce, the folks who attended had fine credentials. By all accounts it was a well orchestrated event. I have to say, I wasn’t one bit surprised  her pimento cheese on first place. After all, it was Mimi’s and her Pimento Cheese has always been First Place to me!

Love y’all, Camellia

* All photographs are obviously mine. As you can see, I couldn’t resist making up a few Tea Sandwiches…

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3 Lessons of Spring…

We’ve posted 3 Lessons of Spring and one strong suggestion on Instagram in the last few days. I thought you might enjoy them too!

This rather humorous photograph of a planter we have here at the cottage, was about to be planted with a few bedding plants… I decided to snap a photo of her first! She’s inspiring don’t you think?

B21EFFCA-536B-4BAF-A5F1-DC5ED4E7390C ‘The mind is a wonderful thing! It’s where creative ideas begin, where we learn, where emotions form and where we make decisions. Deciding to use ideas, knowledge and emotions for good is the highest form of humanity.’

30C47988-A6F4-40E4-A463-38FEDA229E84Eggs might be the ultimate food form of Potential. This photograph inspired us. ‘Potential, that’s one of the wonderful emotions I feel in Spring… nothing says it better than a basket full of eggs by my front door. Little Johnny Jump Ups aren’t really Spring flowers here, but they seem to rejuvenate themselves right now- and they have the potential to re-seed. now, that’s a lesson too! I hope your Spring brings you an awareness of potential all around you…not to mention the marvelous potential you hold within!’

These bearded irises were passed along to me by my grandmother many years ago- the deep purple is amazing and thrills me every year! This was shared with a lesson I think of every year!

A8A57D14-8713-4E66-BCE4-FDBC60D796B2 ‘Bearded Irises are standing tall in all of their glory…what a lesson they are! Standing up, not afraid to show the world who they are and own their unique beauty. And! Despite an unfortunate name, bearded irises welcome the day with gladness!’

Those 3 Lessons of Spring speak volumes without saying a word…

  • Deciding to use our minds for good, like the planter, it looks like a brilliant idea is sprouting.
  • To see potential in our world and within ourselves…whether it’s at the end of life’s cycle or like an egg- at the beginning!
  • To stand tall, like the regal Iris, despite an unusual name and short bloom time is a lesson to us all… to seize the time we have, bloom where we’re planted and in our own unique way.

Now, here’s a strong suggestion…it’s Time to Spring Clean… we can get sidetracked and buy things we don’t need! So, here it is! Shades of Blue…DDFFEC62-7066-49D5-8847-862AF386BB87

‘Shades of Blue… natural dyes, indigo, prints and stripes, chambray, madras, Oxford cloth and denim. Blue is beautiful year round, especially in Spring and Summer! I’m Shopping My Closet first- then checking the choices with my favorite catalogs- for updates this season!’ It’s a spring closet clean out and a money saver too!

I love Spring…pollen and all..lt inspires me with its beauty and lessons all around! What will you do this Spring? I’d love to hear! I’ll be back soon with good tips, good thoughts and yes, good food!

Love y’all, Camellia

* All photographs are obviously mine. Follow @brendawyatt_ on Instagram for more tips and ideas! I’ve found new friends and seen the astounding things so many are doing! Happy Spring, yall!