Southern cooking – Page 9 – Camellia's Cottage

Posted on June 30, 2017June 30, 2017 by Camellia's Cottage · 2 Comments

Benne Seed…

Only in the lower Southeast corner of the United States, are sesame seeds still referred to as Benne Seed and almost always connected with a candy, a savory cracker or a sweet wafer. Watermelon seeds and Benne Seed were brought to America on slave ships back in the early 18th century from Africa. It’s difficult to think of the hardship to get these seeds to our shores and difficult to imagine American cuisine without Watermelon or Sesame Seed. The first time I ate a Benne Seed Wafer, I was on a Girl Scout trip in Savannah, at the home of Founder Juliette Gordon Lowe, actual Girl Scouts baked the small thin crunchy wafers for us there. Lucky for me, since I wasn’t born a roughin’ it type of girl, much less a very enthusiastic scout, I never forgot those little wafers. Only in the Low Country and Coastal South do you regularly find recipes where Benne Seed are a central ingredient. I rarely make Benne Seed Wafers- they need to come with a warning on the recipe- *Do not make these home alone! You are at risk of eating the entire batch! I have made Benne Wafers which are like a savory shortbread dough baked then salted while hot, I have added lemon zest and thyme or even grated sharp cheddar cheese for variations, but again not often- honestly you could stand there and eat every one. Just look at these Salty Benne Wafers! Great with a summer salad, or to serve with soup or a fancy snack!

Benne Seed Candy has a caramel like base with a heavy dose of toasted Benne Seeds- wrapped in little squares of cellophane. Toasted Benne Seed are the key ingredient- to do this , place the pale white seeds in an iron skillet and toast in a hot oven until they are browned, being careful not to burn the seed. As the seeds cook in a recipe, a browned nutty flavor is achieved. Topping off Yeast Rolls, sprinkled across a pan of cornbread, browned on the bottom of biscuits or even tossed in the batter for fish- Benne Seed add crunch and texture. I just had to share the best recipe I’ve come up with for Benne Seed Wafers, tweaked from several very good old fashioned cookbooks. And darlin’, it’s not pronounced- Been– with the ‘e‘ dropped; please say it like Jack Benny or Awl-benny Georgia!

Camellia’s Cottage Benne Seed Wafers

Toast 3/4 cup of Benne Seed, set aside to cool.
Cream together 1 stick of butter with 1 cup of light brown sugar. (In Southern Recipes, because of the age old problem of heat- butter was salted to retain freshness, therefore salted butter is used in old recipes unless otherwise indicated.)
Add 1 large beaten egg to the butter and sugar mixture. Mix well.
Add 1 1/2 teaspoons of vanilla, stir well.
Now, add 3/4 cup of sifted self rising flour (add 1/4 teaspoon of baking powder to all purpose flour if you don’t keep self rising flour on hand) Do not overbeat but mix well.
Fold in 3/4 cup of toasted benne seed carefully.
Pre-heat oven to 350º, while dropping mixture from a scant teaspoon approximately 2 inches apart onto a buttered parchment lined baking sheet (I use a silicone baking mat- if you have one it makes baking easier).
Bake for 11-12 minutes (14 for silicone baking mat).
Remove and cool slightly, no more than a minute because the cooled Benne Seed Cookies will stick!
Transfer to a wire rack to cool completely- the cookies will crisp up as they cool.
Makes an incredible 5-6 dozen Benne Seed Wafers!

Serve as soon as possible so you won’t eat them all yourself! Actually, they keep very well stored in an airtight container. If you’re smart, you will package them up in cellophane bags for 4th of July Favors!

While you’re enjoying Hamburgers on Sesame Seed buns and cold wedges of Watermelon- tell the story of how these African treasures made it to our shores, for it is in the telling…we won’t forget.

Love y’all, Camellia

Posted on June 15, 2017 by Camellia's Cottage · 14 Comments

Southern Sweet Potato Salad…

Recently I attended a Barbeque, most of the side dishes were picnic style- Coleslaw and Classic Potato Salad with Desserts to die for, however one lady who knows how much Southerners love to eat Barbeque with Spicy Greens, Cornbread, Fried Okra, Baby Limas and Sweet Potatoes; brought a wonderful Classic Sweet Potato Casserole with brown sugar, butter and pecans as a thick crunchy topping, oh my! It was wonderful! I started thinking about how good sweet potatoes are with barbeque but also how I had never seen a recipe for Southern Sweet Potato Salad– now, I know recipes are out there but not with completely Southern ingredients! So what you see is rare, here at Camellia’s Cottage, we don’t mess with perfection- we love our classic recipes, we want to preserve the traditions! Yet, I could not stop thinking that a chilled Sweet Potato Salad could be Devised, Concocted or Dreamed Up. The Pecan Topped Sweet Potato Casserole was my inspiration. (please don’t say – pee-can, we say Pa-cahn) I began a list of ingredients that are often paired with Sweet Potatoes.

My grandmother loved to squeeze fresh Orange juice and a bit of pulp into hot buttered mashed Sweet Potatoes. Then she scooped out and filled the Orange Shells with the Sweet potatoes for a wonderfully fragrant side dish. Citrus is a very Southern ingredient!
Of course, Pecans are as Southern as can be.
Celery is added to so many Southern Salads, and often include the Tops for crisp crunchy texture.
And finally because of our proximity to the Caribbean, Pineapple is often used in Southern cooking, particularly salads and desserts. in fact it is not unusual to find Pineapple incorporated into a Sweet Potato Casserole.

An idea for a Southern Sweet Potato Salad was Dreamed up, Devised and Concocted.. Southern Sweet Potato Salad

Preheat oven to 375º
Partially bake or boil one large Sweet Potato. Cut in Cubes, do not peel.
Rough chop 1 cup of Pecans.
On a parchment lined baking pan, mix cubed Sweet Potato and Pecans.
In a small bowl, combine 3 tbs. of Sugar, 1/3 cup of Brown Sugar, a pinch of salt, 1 teaspoons of cinnamon and 1/2 teaspoon of cayenne pepper. Toss sweet potato and pecans with the sugar mixture.
Pour 3/4 cup of melted butter over all and spread in a single layer on parchment- Roast this until sugar mixture has caramelized. About 12 minutes.

While the sweet potatoes are roasting, make the Salad Dressing.

Combine the zest and juice of one Lime, 1/3 cup of Orange Marmalade, 1 tablespoon of local Honey, 1/4 teaspoon of Cinnamon, pinch of Cayenne Pepper and 1 teaspoon of Apple Cider Vinegar. * This is my all purpose Fruit Salad Dressing and is equally good drizzled over seasonal fruits like strawberries, blackberries and blueberries.

Now, chop one stalk of Celery including Tops. Cut up 3/4 cup or more of fresh Pineapple and 3/4 cup of diced unpeeled Tart Apple. Put Salad Dressing in a large bowl, toss to coat- Celery, Pineapple and Tart Apple. When the Sweet Potatoes and Pecans have roasted, carefully incorporate into the Salad Dressing, Celery, Pineapple. Be sure to include the buttery juices. Southern Sweet Potato Salad is good room temperature or chilled.

Okay y’all, I am going to tell you that my picky Test Taster loved this Southern Sweet Potato Salad with Fried Pork Chops! Now, I will admit this Salad will never reach the heights of glory our Southern Potato Salad has with old and classic recipes. Southern Sweet Potato Salad is certainly unconventional, though it is dependent entirely on Southern Soul Food ingredients, so… it might just end up becoming a new favorite here at Camellia’s Cottage! Let me know if you try it!

Love y’all, Camellia

*The results of our Biscuit Research is forthcoming soon! Stay tuned…

Posted on June 8, 2017June 8, 2017 by Camellia's Cottage · 17 Comments

White Meat and Gravy…

White Meat and Gravy. We don’t talk about it very much. It’s hard to explain. Yet, if the tap root on a Southern Family Tree runs deep, no explanation is needed for exactly what is meant by White Meat and Gravy. I realize the name might throw shallow rooted folks, but I do not know of a True Southern Soul who does not love the combination of fried Salt Pork and the drippings made into a Satisfying Gravy. We know what goes with White Meat and Gravy. Just say those four words and it conjures up the whole combination. From the most humble kitchens to the finest homes, true Southerners love the divine food of the impoverished-White Meat and Gravy. Recently, I was checking out at the grocery store; a friend who was headed home from work didn’t even have a buggy- she had a package of Sliced White Meat, a carton of Brown Eggs and big fragrant Cantaloupe. Quite proudly she exclaimed, ‘I’m going home and making us some White Meat and Gravy’. She didn’t have to tell me she was also having Sliced Cantaloupe, Scrambled Eggs and Homemade Biscuits. I knew it. I wanted some too! I said – ‘Wait a minute, do you make your own biscuits?’ She told me she did. Now, I’ve been on a tear doing an unscientific study of Southern Biscuits. ‘Do you pat, roll or pull the dough?’ She said- ‘I peen-ch ’em’ …Oh lord, I would have gladly gone home with her right then if she’d asked me!

Totally satisfying, that’s what her supper was going to be! I could. not. get. it out of my mind. I had to have White Meat and Gravy! Perfect for any meal really…White Meat is thick sliced and has the Salt Pork Rind still attached, it is so satisfying, almost tangy. The smooth Milk Gravy poured over hot buttered biscuits is perfect with Salt Pork. I don’t always make Scrambled Eggs with it- but it’s the fresh cool Cantaloupe which is amazing alongside. Here’s what you do:

Fry Sliced Salt Pork (White Meat) until crisp and browned. Remove and drain.
Stir about 1/2 cup of all purpose flour into the pan drippings to make a loose paste, . Stir until smooth. Add more flour if necessary to absorb most of the drippings. *This is an inexact recipe!
Pour at least 1 1/2 cups of whole milk gradually into the paste and stir quickly until the Gravy is smooth, then deeply freckle the Gravy with Black Pepper. *The drippings of White Meat is naturally salty so there is no need to add extra salt.
Serve Hot!

I hope it goes without saying- Fry the White Meat and make the Gravy while Homemade Biscuits are in the oven! *I won’t tell anybody if you use biscuits from the freezer section, just please don’t use canned biscuits! White Meat and Gravy, Hot Biscuits, Sliced Canteloupe. This is Southern. This is Satisfying. This is Food for the Soul. If you aren’t hungry by now, I cannot help you. It could be a regional thing…I hope not.

*The results of Camellia’s Cottage Biscuit Research is almost finished, if you would like to participate- There are no wrong answers, here are the questions:

Did your mother or grandmother make homemade biscuits?
Did she use all purpose or self rising flour?
Ice water, sweet milk or buttermilk?
Butter, shortening or lard?
Did she roll, pat or pull the dough? (Some, like my friend, say ‘pinch’ the dough)
If she rolled the dough did she use a biscuit cutter?
Were they Tea Biscuits, Breakfast Biscuits, Drop Biscuits or Cat Head Biscuits?
Were biscuits made everyday, mostly on the weekends or for special occasions?

I know you are desperate to find out the results! It might surprise you… Here is a warning…the tap root on your Southern Family Tree needs to be fairly deep to fully participate. While you’re at it, make some biscuits, if you dare…try White Meat and Gravy, you’ll be glad you did.

Love y’all, Camellia

*photographs of the delectable White Meat and Gravy are mine. Vintage Photograph is from an old set of children’s encyclopedias called ‘The New Wonder World’ published in the early 1940’s.

Posted on June 1, 2017 by Camellia's Cottage · 26 Comments

Iron Skillet Cornbread…

Rivaled only by Biscuits, Cornbread is the classic Southern Comfort Food. Make a pan of Iron Skillet Cornbread and somehow the day gets better; it’s one of the basic joys of Southern cooking. Served alongside Homemade Soup, Chicken and Dumplings, even a Vegetable Plate of Crowder Peas, Coleslaw, Stewed Summer Squash and Onions, and fresh Sliced Tomatoes, Iron Skillet Cornbread is always welcome. Now, I would never encourage anyone to use a Cornbread recipe that calls for sugar in the Batter- however, for Breakfast or Brunch, try drizzling hot Cornbread with:

Yellow Label Syrup®
Local Honey or
Orange Marmalade

Oh my goodness! You don’t need another thing! Honestly, Cornbread is good at any meal- though most of us forget how good it is for Breakfast or Brunch. My grandmother is the only person I’ve ever known to elevate humble Cornbread with Orange Marmalade but it also adds an amazing flavor. Here’s how you do it- keep that Iron Skillet seasoned by cooking Bacon in it regularly! Heat Bacon Fat in an Iron Skillet in a hot oven. Meanwhile stir together Self Rising Cornmeal, a couple of eggs and milk- when the Iron Skillet is hot- pour some of the sizzlin’ Bacon Fat into the Cornbread Mixture; Stir carefully, then pour the seasoned batter back into the Iron Skillet and bake in a hot oven. What you’re looking for is a Crisp Crust and a Moist Crumb on the inside. Sizzling hot from the oven, slather with butter- for a real treat, drizzle with something sweet and sticky!

Love y’all, Camellia

* A wonderful resource for cornbread recipes is Southern Living magazine; the recipes on bags of Self Rising Cornmeal are good also. If you can’t find Self Rising Cornmeal in your local store, it can be ordered online. *Photograph of Cornbread drizzled with Yellow Label® Syrup- made right here in Alabama- is mine.

Posted on May 22, 2017 by Camellia's Cottage · 16 Comments

Potato Salad…

When it gets close to Memorial Day, I can almost hear:

the pots bubbling,
glass baking dishes clinking,
mixers whirring,
grill scrubbing,
patios, carports and docks getting hosed off,
lawn mowers roaring,
plastic containers burping and
can openers humming as-

Homes and church grounds are readied for Decoration Day as Memorial Day is known in the South. Of course, it is a day observed as the Official Kickoff of Summer with picnics and family gatherings too. Weeks in advance, folks have been getting their menus ready – meats, breads, sides, desserts and salads- Coleslaw and Potato Salad are a given. I tend to think of eating Potato Salad in warm weather. Chilled, it’s a cooling side dish. I do not believe I have ever attended a bonafide Memorial Day Picnic, Dinner on the Grounds, Church Picnic, Bereavement Buffet, Family Reunion, Barbeque or Summer Milestone occasion that at least one big bowl of Potato Salad was not on the menu, often several variations. I can hear it now…

‘Well, you know Weezie Walters always brings her Potato Salad, it’s the best- so mark that off the list’…

There’s always one or more that can be counted on to make it. Potato Salad may not always be lauded or applauded, it might be treated like a stepchild of Southern Food but we always want it. Some folks make it plain, some folks make it fancy by adding pimento, pickle relish, olives or other ingredients to make Potato Salad their own special version. All classic Potato Salads have a mayonnaise and mustard base which is mixed in a bowl before tossing gently, since warm potatoes more readily absorb the flavors. Family recipes abound. Potato Salad can be made a few days ahead, it could feed the masses. In my family, we went for Plain Potato Salad with few ingredients. My grandmother added one mystery ingredient that was so subtle, most couldn’t find or identify it, but then I’m getting ahead of myself… I ran across a recipe for a Church Homecoming- which called for:

10 pounds of potatoes,
one dozen eggs,
5 cups of mayonnaise and
4 cups of pickle relish and at least 15 more ingredients!

The cook notes- ‘Makes 25 servings. This recipe can be doubled or tripled’ Really? Oh my goodness! That’s a lot of Potato Salad!!

I have to admit when I make Potato Salad at home, I generally make more than we will eat at one meal- it is so good with Baked Black Pepper Ham or Pit Barbeque. A Sunday Dinner of Home Fried Chicken, fresh Pole Beans and Southern Potato Salad is amazing. For a cool summer lunch, Potato Salad is wonderful all by itself, add fresh tomato slices, a dose of black pepper and Saltine Crackers. Delicious! Even Hot Dog Suppers or Grilled Hamburger Gatherings seem to cry out for Coleslaw, Baked Beans and Potato Salad. Family recipes for Potato Salad recipes are not always written down, I know that I never look at our recipe when I make it! This time, because I wanted to share the recipe with y’all, I kept track! Please feel free to adjust it and make Potato Salad your own- varied ingredients make it unique and delicious! But hey, if you’re like me, you may like it plain.

Camellia’s Potato Salad

In a large pot of salted water, place 5-6 medium all purpose white potatoes (scrubbed and washed) with 3 large eggs, bring water to a rolling boil. Wait 3-4 minutes before removing eggs. Allow eggs to cool. Reduce the heat, allow the potatoes to continue bubbling undercover until fork tender but not mushy. Ten minutes longer is generally sufficient. We don’t want mashed Potato Salad here!

In a large bowl, combine:

1 ½ cups of mayonnaise, (homemade if possible, or a commercial mayonnaise that includes lemon juice in the list of ingredients)
1 tablespoon of yellow mustard
5-6 drops of hot sauce.
Here is that mystery ingredient- On the fine side of a box grater, grate at least one tablespoon and juice of a yellow onion- this is to taste! Now, no one wants to chomp down on a big piece of onion in their potato salad but fine grated onion adds so much to the flavor!

Mix well. Peel warm potatoes, the skins should slip right off. Cut into small cubes. Finely chop a good size stalk of celery. Peel the hard boiled eggs- on the large side of the same box grater, shred the hard boiled eggs. (Occasionally, if I get the eggs grated before the potatoes are ready I will go ahead and stir those into the mustard/mayonnaise mixture)

Add cubed potatoes, celery and eggs to the mayonnaise mixture- Add salt and pepper to taste. Toss carefully so the potatoes hold their shape. Sprinkle with a dusting of Paprika. Cover and Chill, if possible. Potato Salad gets better when it is chilled and the flavors have a chance to meld. This recipe makes 10-12 half cup servings.

*There are as many recipes for Potato Salad as there are families who love it. Make it your own. Make it all year round as some folks do. Celebrate milestones in your life with a bowl of Potato Salad added to a buffet table. Share your own memories and versions of Potato Salad! Marinated or German Potato Salad is also very good, perhaps beyond this Southern Girl’s expertise!

Love y’all, Camellia

* All photographs are obviously mine.