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Green Bean Bundles…

75DF340B-0D30-4F46-9930-7B952284028EThe first time I ever tasted Green Bean Bundles was at a wedding reception. The  food had been prepared by the finest cooks in the county- well, at least in a twenty mile radius of Methuselah Baptist Church. The groom was Brother Joe’s boy- they had the same coloring- honey blond hair that waved just right. Brother Joe had done right by the boy, he’d had a good wholesome life. The bride was a striking redhead with bright blue eyes; both the bride and groom had that fresh scrubbed look- pink cheeks, sparkling eyes- corn fed and well bred.

She didn’t look it, but the bride was a few years older than Brother Joe’s boy, John Roy. John Roy had fallen in love at first sight of Babs in a sequin suit twirling her fire batons.  He was a freshman in high school and she was a senior- a high school majorette- Babs didn’t even know John Roy existed. She went off and got her education and he got his… One evening he pulled up at church and there was the pretty fire twirling majorette- except now she was leading a step sing at Methuselah Baptist Church. One thing led to another… John Roy and Babs decided to get married.

It wasn’t a big church but not too small either, big enough to have an active Deacon Board, WMU, quilting circle and even an Altar Guild led by a local florist who kept a pretty bouquet there every Sunday. The church was one of those sensible red brick buildings with clean white trim, Brother Joe made sure the grounds were neat as a pin.  The church folks were thrilled John Roy had come back home- he had a steady job as production manager at the local plant; Babs taught the pre-school music program, was majorette sponsor in addition to her teaching job. The ladies of the church wanted to help with the wedding reception to be held in the paneled Fellowship Hall, kept fresh with lemon scented polish.

The bride was a cream puff of tulle and lace- the groom was as solid as sawmill timber. The wedding was simple but sweet as could be. The reception was a spread, I can tell you now… The Deacons supplied the Ham, the Bride’s family furnished the wedding cake, bowls of roasted pecans and one of the church ladies specialized in wedding mints. Every once in a while when I’m washing my devilled egg plate I think of that wedding reception still. Egg Plates in every hue came out of the little church kitchen- amber and green pressed glass, a pretty white ceramic with pink roses and at least two white ones- were swapped out as each was emptied of devilled eggs. Sitting beside the egg plates were long casserole dishes, too delectable to name…7E36CE03-19FC-4510-961E-E270DE515553

with the exception of the unforgettable Green Bean Bundles … glistening with spices and oven roasted bacon. Now, all of these years later, I think of that wedding reception every time I make Green Bean Bundles … It’s the kind of dish that elevates even simple Roast Chicken, Fried Pork Chops or Meatloaf into an occasion! I’ve adjusted the recipe over the years and made them my own but they still take me back to a sweet wedding at Methuselah… Here’s how to make ’em-

Camellia’s Cottage Green Bean Bundles

  • 1 lb. package of frozen whole green beans thawed (fresh may be used if in season, ends trimmed and blanched quickly- some use whole canned green beans as well)
  • 8-10 slices of uncooked bacon- cut in thirds
  • 3/4 cup of Italian Dressing- Use your favorite bottled brand or -Blend 1 teaspoon of Italian seasoning, I teaspoon of garlic salt, 1/2 teaspoon red pepper flakes, 2 teaspoons brown sugar,1/2 cup vinegar, 1/4 cup oil- preferably olive oil
  • Method: Preheat oven to 350 degrees. Take small bundles of green beans and wrap with portions of uncooked bacon. Line the bundles up in an ungreased 8×8 glass baking dish until filled. Drizzle Italian Dressing Mix over the bundles. Bake for 30-45 minutes until bacon is done. Serve warm. Makes 4-5  servings. Recipe may be doubled or tripled to fill larger glass baking dishes.

Do not make these when you are alone- you’ll eat the whole dish! Over the years, I’ve eaten at many similar gatherings- dinner on the ground, potluck suppers, family reunions and Holiday Dinners…and the romance of a small country wedding reception at little red brick church- put on by the best cooks in a 20 mile radius!  Oh me, like all Southern tales- this one is part truth, part fiction and part outright lies, but those Green Bean Bundles are the real deal!75DF340B-0D30-4F46-9930-7B952284028E

Love y’all, Camellia

* Let me set the record straight a bit. The bride, groom and Brother Joe are fictional, embellished for humor! The details of the wedding have long  since been forgotten, though typical of many sweet small weddings I’ve attended throughout my lifetime. Methuselah Church is fictional as well- though the description fits so many ‘neat as a pin’ small churches throughout Alabama that I have loved. However, the recipe for Green Beans Bundles is real, the places they’ve been served including a wedding reception are real too. The devilled egg plates at all of these gatherings always amaze me! The 20 mile radius? Well, let’s just say, I don’t have a good sense of direction- but I’ve heard that term my whole life- and somehow, in some places I think it surely must be true!

 

Posted on by Camellia's Cottage · 32 Comments

Cornbread Patties…

DB7A8595-A4AF-4EAE-A968-756E7AC144A4Even though Cornbread and Biscuits are made in every region, we Southerners always think ours are the best! Biscuits seem to be the higher culinary art compared to Cornbread’s rustic texture. And the truth is, Cornbread has it’s roots in poverty, yet often graces the finest tables.  French trained Southern Chef Virginia Willis said it best:

 ‘…cornbread and barbeque are close to religion in the South… cornbread was the primitive Baptist to the Episcopalian biscuit, the all night tent revival to the prayer luncheon.’

Give Southerners a sack of cornmeal and- if they’ve lived here  more than a generation or two… they’ll have at least a half dozen variations that are based on the simple recipe for Cornbread. There’ll be no looking up recipes, it will be second nature as the Southern cook will know exactly which one to use for which meal.

  • Onion studded Hushpuppies are perfect with seafood,
  • Slender Corn Sticks seem to finish a big pot of chili or savory beef stew,
  • Long Pans of Cornbread Dressing must reside alongside a baked hen or roasted turkey…
  • a Pone of Cornbread goes with almost anything, though is true alchemy with our Barbeques,  Chicken and Dumplings and makes our Southern Vegetable Plates unforgettable.

It’s the lowly and quick Cornbread Patties which seem to enhance big steaming bowls of Vegetable Soup, Potato Soup or simple Lima Beans with true bliss.  Just a quick change in the amount of liquid to our regular Cornbread Batter, a spatula and a bit of oil heated in a Cast Iron Skillet as hot as the Devil’s Doorknob and before you know it…you’ll have a golden pile of Cornbread Patties! Here’s how you make ’em…5D35CC49-7912-42F0-BC0C-B9A7CE65F311

Camellia’s Cottage Cornbread Patties

  • In a mixing bowl combine 1 1/2 half cups of White Self Rising Cornmeal, 1 large egg whisked, enough water or milk to make a batter similar in texture to pancake batter except maybe thinner.
  • Vegetable Oil for frying (just enough to cover the bottom of the skillet)- these are not deep-fried!
  • Heat oil until very hot, with a small ladle pour batter into approximately 3 inch rounds.
  • Fry until there are bubbles around the edges of rounds and batter is set, carefully flip over and fry until golden brown, drain on paper towels.
  • Serve as soon as possible.  These are better when they are hot and crisp with a dab of butter.  Makes 18-20 small patties.

Now, I must say- I never heard Cornbread Patties called Johnny Cakes or Hoe Cakes (which I think of as a Yankee version with a heavier batter, y’all ) but I have heard Cornbread Patties called Fried Corn Pones. Now, bless your heart, call ’em whatever you want to, just don’t add one grain of sugar- these are meant to be savory!55E12AA3-EA48-4B2B-8305-4306291A8F49

The day I made mine, I sautéed some chopped baked ham and onion in a bit of bacon drippings, then steamed the fresh baby limas. Served warm in a bowl with cherry tomatoes, a baked sweet potato alongside and a sweet onion cut so thin you could see through the slices were extra good with these crispy little Cornbread Patties!

8DDA806A-5CC8-46C3-AE58-7BC4CC9F5616Oh my, I hope you’ll try a batch and substitute them for plain soda crackers when you make a big pot of soup this Fall!

Love y’all, Camellia

*Chef Virginia Willis is the author of a wonderful cookbook aptly named Bon Appetit, Y’all and has her own version of Cornbread Patties which she calls Cornmeal Griddle Cakes

*Photographs are obviously mine

Posted on by Camellia's Cottage · 20 Comments

Bear Cubs…

IMG_3417Brown Butter, Brown Sugar and Pecans, now that makes a special cookie. There’s nothing like coming home from school to an afternoon snack- especially if it’s warm and home baked! Something sweet after a meal or before bedtime is extra good! Bear Cubs have been on my list of must-try cookies  for a good while… They aren’t true Shortbread but filed away with my favorite Shortbread recipes, this old cookie recipe made with browned butter, brown sugar and pecans has a notation- ‘not a true shortbread cookie’ – But so close…so deliciously close, it would make a hungry bear cub very happy!

I suppose, the way the pecan is inserted makes the cookie look like it has a tiny bear paw print! I’ve seen similar recipes by other names-

  • Brown Sugar Shortbread,
  • Brown Babies and even
  • Browned Butter Cookies.
  • Without the pecan, I have also found several recipes which were made for fussy babies!

I like the name Bear Cubs….They are an excellent After School treat, wonderful for Holiday Cookie Swaps, delicious at Baby Showers and alongside a cup of Coffee or Tea is just perfect.  Even a Grumpy Bear of a man will settle down if you give him a few Bear Cubs!IMG_3426

Bear Cubs aren’t overly sweet cookies. I find them easy to make, easy to freeze and even easier on the tastebuds. Don’t expect them to hang around long once they’re baked! The method for making Bear Cubs is unusual. Butter must be browned and cooled first.

 

 

 

 

Browned Butter – Melt 3/4 cup of salted butter on medium low in a small saucepan; for approximately 5 minutes heat until nutty brown. There will be foam on the top when it’s hot from the butter fat, but as it cools the foam will subside. Strain it for clarified brown butter- but for Bear Cubs, simply cool the browned butter along with the tasty brown bits before incorporating it into the mixture.  (Southerners generally use salted butter but you may use unsalted and add a pinch of salt to the dry ingredients.)

Camellia’s Cottage Bear Cubs

  • Ingredients: 1 and 1/2 sticks (3/4 cup) of salted butter – Browned and Cooled,
  • 1 1/2 cup Brown Sugar- packed firmly,
  • 1 egg plus 1 egg yolk,
  • 2 cups of Self Rising Flour, 3/4 teaspoons Baking Powder,  (if you use AP- add  1 1/2 teaspoons Baking Powder plus 1/4 teaspoons Baking Soda) ,
  • 1-2 teaspoons of Pure Vanilla Extract,
  • Approximately 30 pecan halves cut crosswise in halves,
  • A few tablespoons of Granulated Sugar. for dipping.

Sift Self Rising Flour and Baking Powder, set aside.  Preheat oven to 350 degrees. Mix cooled Brown Butter in a large bowl until fully incorporated and fluffy. Add whole egg /egg yolk and vanilla extract to Brown Sugar/Brown Butter mixture. Mix very well. Stir Flour Mixture into the Butter Mixture in 2-3 batches mixing well after each addition but do not overbeat. With rounded Tablespoon, scoop cookie dough and roll into balls. Then dip roll each ball in granulated sugar, placing them 3 inches apart on a parchment lined sheet pans. Press each ball with a small glass until the cookie is about 1/2 inch thick. Take a pecan piece and insert cut side up in the center of each, as shown. (*At this point Bear Cubs may be frozen on sheet pans for 45 minutes to an hour then stored in freezer safe bags.)  Bake each sheet pan on center rack for 12-14 minutes until golden brown. Cool in the pans, then transfer to cool completely. Store in a tightly sealed container. Makes 4 dozen. IMG_3416

I have to admit, these Bear Cubs don’t hang around any longer than a bear raidin’ a trash can! Bear Cubs are wonderful all by themselves and excellent with Vanilla or Caramel Ice Cream. I think these Brown Butter cookies will become a favorite Autumn treat! Make up a batch of dough to keep in your freezer! *Do not thaw, additional baking time may be required.

The  South’s mountainous areas have always had Bears- remember Davy Crockett? He was from Tennessee! Bears are now seen occasionally in populated areas, I heard a Mother Bear and her Cubs were seen walking through a gated community just a couple of weeks ago!

 

 

 

 

If you find yourself in a den filled with cute little Cubs and growling tummies, a tired Momma Bear or a Grumpy Old Papa Bear- give ’em a Bear Cub!  I’ve heard if you eat one of these sweet Bear Cubs before bedtime- you’ll hibernate very well!

Love y’all, Camellia

*All photographs are obviously mine! *Bear Cubs should not be given to very young children- unless made without pecans, which could be a choking hazard or in the case of nut allergies. *Bear Cubs will remain crisp if covered tightly, but are easily crisped up when toasted a few minutes in a 350 degree oven…well, if they last that long!

Posted on by Camellia's Cottage · 37 Comments

Early Fall Flavors…

IMG_3356

In the South, we don’t get a nip in the air signaling Fall as other regions do- we see the signs of Early Fall by what is ripening– Figs, Pecans, Muscadines, Pears and Peanuts are just a few. Most Southern households of my youth kept Pickup Foods on hand for visitors or an afternoon snack- you know, just in case you feel your sugar drop or if you’re in a fog.  A Pound Cake, Fresh Fruit, Roasted Pecans,  Cheese Straws and perhaps a spicy snack like old fashioned Raisin Bars.  IMG_3350

With early Fall upon us, we don’t want the heavy flavors of Winter but we do enjoy a change of pace as long as we don’t have to heat up the kitchen too much! Raisin Bars or a variation is found in quite old cookbooks- they are not very sweet, easy to make and quick cleanup. The method for making our Raisin Bars is unique and lends itself to variations.

Camellia’s Cottage Raisin Bars

  • Preheat oven to 375 degrees. Sift 2 cups of all purpose flour, 1 cup of sugar, 1 tsp. ground cinnamon, 1/2 tsp. ground cloves and 1/2 tsp. of salt.
  • Combine 1 cup of dried raisins, 1 cup of water and 1 stick of butter in a saucepan on low heat until butter melts. Add 1 tsp. of vanilla.
  • Then add 1/2 teaspoon of baking soda, mixture will foam up.
  • Quickly stir flour mixture into warm butter/raisin mixture. It will be a ‘wet mix’ and not a stiff dough.
  • * If you use a large saucepan, these can be mixed in one pan!IMG_3147
  • Spread immediately onto a buttered parchment lined cookie sheet with a low rim. Spread as thin as possible.
  • *I used another piece of parchment to make sure the dough is pressed to the edges of the pan. Please make sure it is thin as the Raisin Bar Cookies will not be good if the dough is thick.
  • Bake at 375 degrees for 22-25 minutes. Do not overbake.
  • Dust with powdered sugar, then cut into bars while they are warm. 

  • Raisin Bar Cookies are not very sweet and lend themselves well as a Cheese Board addition.
  • *Variations are numerous- these can be a ‘clean out the pantry’ bar cookie! Dried Cranberries and Walnuts instead of raisins is very good.
  • Or make the bar cookies without raisins, adding 1/4 tsp. of ground ginger, a fine grating of fresh nutmeg and 1/4 tsp. of finely ground black pepper to dry mixture. After the dough has been spread in the pan, sprinkle chocolate chips evenly over the dough, and press in slightly before baking- this is an excellent combination! I am sure you can come up with even more additions!IMG_3360

Camellia’s Cottage Toasted Pecans literally take just minutes to make and if you don’t hide them they are gone in minutes.

  • Melt 1/2 stick of butter in a medium saucepan. Swirl 2 cups of pecan halves in melted butter. Spread evenly on a baking sheet. Bake in a 250 degree oven for 30 minutes. Salt to taste. *Watch carefully during roasting. Pecans will be darker when they are toasted, but certainly not burnt! *Store cooled roasted pecans in tins, jars or airtight container- IF there are any left!  IMG_3351

Pecans are literally eaten all over the world; yet by far, the Southern United States consumes more Pecans than any other region! In Alabama, from the Eastern shore of Mobile Bay toward Foley, there are old groves of Pecan Trees which are famous!IMG_3355

Figs were brought here by the Spaniards and while California is the largest producer. Spaniards helped settle the South, so we continue to be influenced by their food and flavors. Many old Southern Homestead Farms boast at least one Fig Tree; Celeste Fig Tree is an excellent and reliable variety that can be grown successfully in the South.  The farm my husband grew up on had a very prolific fig tree close to the house.  Southerners love fresh figs, dried figs and fig preserves- and fig leaves are so beautiful on food platters! One of my favorite Early Fall savory dishes is to nestle Figs, Sweet Onions and Apples around a Pork Roast. *Add garlic, apple cider, salt and pepper- this is a truly amazing main dish. The Flavors of Early Fall are in the air here at Camellia’s Cottage but we still want the Fresh Flavors of Summer. IMG_3356

The combination of Fresh Figs, Roasted Pecans, early Mandarins and cool Raisin Bars seems to be a perfect summer platter, along with a long tall glass of Lemonade, Iced Tea or even Wine, perhaps a cool Chicken Salad Sandwich or a bowl of Pimento Cheese and crackers- it’s a light refreshing Lunch or Supper of Early Fall Flavor!

Love y’all, Camellia

*We continue to pray for the wonderful Folks of lower Texas and along western portion of the Gulf Coast, this area and her people play a critical role in U.S. Oil and Gas production not to mention our beloved Texas Fruits and Nuts, Citrus, Gulf Seafood and more… please join us in sending good thoughts their way, and give to the American Red Cross and other recovery efforts if you can.

Posted on by Camellia's Cottage · 41 Comments

Fried Okra…

img_3323.jpgFried Okra! This Southern Favorite has been around as long as anyone can remember and without exception is remembered fondly! So fondly that one friend named her precious little Dog, Okra. I’ve been told that a man who had a particular fondness for Okra named his two daughters Okra and Hibiscus! (Okra plants bear Hibiscus-like blossoms and are in the same plant family!) Those were brilliant names; a guarantee that everyone would love those girls! However, Okra is an acquired taste for anyone who was born outside of the South- there are whines that it is slimy (and it is slimy unless it’s fried)  Folks also wonder ‘Why anyone would eat Okra!’ Well, okra that is not fried, is used to thicken the finest gumbos, the best pots of vegetable soups, and a pod or two placed on the top of a pan of simmering Field Peas, Baby Limas or Speckled Butterbeans- makes the broth thicker with a distinct flavor that cannot be achieved by any other means. South Carolina touts Okra Soup- a comfort food for them, associated with being home… A friend who is an only child– (this is an important point)- had one grandmother who would fry up a mess of okra, put it in a large bowl and he would eat it like popcorn! Many have actually dubbed Fried Okra as Southern Popcorn. IMG_3320

The most difficult part of making Fried Okra is having enough fried okra to begin with, then actually getting a full platter to the table! Folks will actually stand in the kitchen while it’s frying and eat it right as it’s being pulled out of the hot grease! So, rule 1- Don’t let anyone in the kitchen when you’re frying Okra!

I believe the very best Okra is no longer than the average size pinky finger in length. *If it is longer, discard or cut the bottom part as larger Okra can be woody and tough.  And the quicker you fry it after it’s picked the better it will be!

Everyone has their own method of frying Okra, always in hot grease; How to bread or batter Okra before frying can be debated. All I can say is that I don’t like a heavy batter on Okra as it can get soggy. Actually, I don’t batter Okra at all, I don’t flour it, I don’t just dust it with cornmeal– I whisk a bit of salt with 1/3 part Corn Starch to 2/3 part Self Rising Cornmeal, soft grind and white meal. *Using Corn Starch is my grandmother’s secret! It makes Fried Okra stay crisp longer! IMG_3305

Camellia’s Cottage Fried Okra

  • Buy the freshest small Okra pods you can find.
  • To prepare Okra:  Cut the pods of Okra in 1/4″ to 1/2″ pieces
  • Dredge them in the Cornmeal/Corn Starch ( 1/3 part Corn Starch/ 2/3 part Cornmeal and pinch of Salt Mixture) immediately.
  • Don’t make the mistake of cutting the okra, salting it in prep time and letting it sit before dredging it in your choice of a Cornmeal Batter or dusting it in the Meal Mix
  • *Salt and Time cause the Okra to weep slimy tears!
  • Some say and I believe it- if you refrain from cutting the tops off of the Okra Pods and instead cut okra slices from the end of the pod toward the top- then discard the tops, there is less chance of weeping. IMG_3318
  • Fry the cut and dusted Okra in Hot Oil, Shortening or even Lard which is at least one inch deep in a Cast Iron Pan until golden brown and crispy (Okra doesn’t like to be crowded or it won’t be crispy! So plan to fry in small batches.
  • Drain on paper towels or even better a brown paper bag!
  • Season with additional Salt before serving as Hot as possible!

Now, if you want to make sure you have enough for folks to enjoy, buy lots of Okra at the Farmer’s Market!  Allow a whopping 1-2 lbs per person! *Any leftover Corn Meal Mixture and a few pods of Okra- add a whisked egg and a bit of water or milk and thinly sliced okra to make a loose batter which will in turn make wonderful Okra Patties! IMG_3322

You may be wondering what we eat with Fried Okra, the answer is actually everything… a few months ago, one of my dearest friends and I ate at a BBQ dive which also serves our beloved Southern Vegetable Plates! When I ordered my BBQ sandwich, my ‘choose any side’ was Fried Okra!

  • Oh yum, BBQ plates with cool slaw, fried okra and baked beans- wonderful combo!
  • Fried Okra is a wonderful addition to an all Vegetable Plate- Fresh Field Peas, Macaroni and Cheese and Sliced Summer Tomatoes.
  • Fried Okra is unexpected when tossed on top of Soup, Gumbo or Salad instead of Croutons! Fried Okra also makes a wonderful topping for Shrimp and Grits
  • A side of Fried Okra is  great with Chicken and Dumplings.  Alongside Meat Loaf, Pork Chops or Country Fried Steak with Gravy and Rice, Fried Okra is perfect!

In fact Fried Okra elevates any meal to a Southern Specialty! If you go to the Farmer’s Market this weekend, get some fresh Okra for Sunday Supper! Fried Okra, Country Ham, Butterbeans, yes Ma’am!

Love y’all, Camellia

Please join Camellia’s Cottage in praying for the residents and emergency workers of entire Coastal and Lower South which may be affected by Hurricane Harvey. * Fried Okra, Country Ham…is a play on a famous fraternity ditty *All photographs are obviously mine! *I use Argo Corn Starch but this is not a paid advertisement for the brand