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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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Camellia’s Southern Lemonade…

499FDD87-DCF8-4370-A106-5CB0841C9D0FLemonade was so common in the South that finding a recipe for it is almost impossible! We just knew how to make it- and when we did …it was usually for a picnic or a special occasion. Believe it or not even Orangeade was first made from real oranges. And then…it was mass produced. Local milkmen delivered small glass bottled orangeade and lemonade with a paper tab, that children drank at school and vacation Bible School alongside cookies which I still recall as a delicious combination! Only a few years later, mass produced lemonade and orangeade in wax paper cartons large and small were available.  With the space age came mass produced citrus drinks and powdered versions of fruit flavored  drinks like Tang or Koolaid; we loved those drinks too… anything to quench thirst in hot humid climates. Still. There’s nothing really to compare with homemade southern lemonade.

AD871F7F-F103-4839-AB18-019C22FD3E5FThese days, I find myself craving the real thing, real southern lemonade- I’ve conjured it up from memory and honestly, it’s worth the effort- and really? There’s very little effort to it, and believe me a pitcher of homemade lemonade will make anyday feel like a special occasion! Here’s how you make Camellia’s Southern Lemonade:

  • Zest of 2 Lemons
  • 1 cup granulated sugar
  • 1 cup water
  • 1 cup of fresh squeezed Lemon juice (approximately 4-6 medium size lemons)
  • 4 cups chilled water
  • Ice.
  • Mint leaves, lemon and lime slices for garnish are optional. Also optional- add a few maraschino cherries and a tablespoon of cherry liquid to make Pink Lemonade.

In a small saucepan, combine lemon zest, sugar and 1 cup of water. On low heat bring to a simmer until sugar has completely dissolved, to make a lemon flavored sugar syrup. Strain and chill. In a pitcher, thoroughly combine 1 cup of lemon juice and 4 cups of chilled water. Add chilled lemon sugar syrup, again, until thoroughly combined. Add plenty of ice and garnish as desired.499FDD87-DCF8-4370-A106-5CB0841C9D0F

Now y’all, the sugar syrup is easy to make- you can keep it in a glass jar with a tight lid in your refrigerator for at least a week, maybe longer…Believe me, you’ll be glad you did! Here’s hoping your summer is the best ever with lots of Real Southern Lemonade alongside a few nostalgic cookies!

Love yall, Camellia

* All photographs are obviously mine. * Koolaid and Tang are registered trademarks. *And, here’s a sneak peek at an upcoming Instagram image and short story- if you get a chance check out our feed there too! We’re having lots of fun!616FFD83-4940-47F3-A4C2-3A9A87ACAC0D

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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 Apricot Casserole…

68EC57BA-C757-4420-A815-1D1420C5828CMy grandmother loved apricots- fresh, canned or dried. Mimi made an apricot casserole that wasn’t really a dessert, it wasn’t a savory casserole. What it was – is still one of my favorites! For years, I didn’t make it- couldn’t find a recipe, for sure not Mimi’s Apricot Casserole. In my collection of old cookbooks, perusing one day, I ran up on an Apricot Casserole! I knew the recipe was close to Mimi’s , yet I had watched her make it – so I knew the recipe I had found could be tweaked and what do you know? First time out? The flavors of Mimi’s classic Apricot Casserole filled me with such wonderful memories!  And really, isn’t that why we all come to the table?EC0203A0-F496-4164-911B-507D095B86E8

Mimi’s Apricot Casserole

An unusual  and old recipe- a wonderful buffet side dish, can be served warm or at room temperature. Goes well with ham, turkey or chicken; yet also is wonderful topped with whipped cream and eaten as a dessert!

  • 1 stick butter (melted) (plus more for buttering the pan)
  • 3 16 oz. cans apricots in heavy syrup (drained but not rinsed)
  • 1 1/2 cups light brown sugar
  • 1 teaspoon ground cinnamon
  • 1/2 teaspoon freshly grated nutmeg
  • 1 1/2 sleeves ritz party crackers (roughly crushed)
  1. Preheat oven to 350 degrees. Butter a 9×9 glass baking dish. Mix together brown sugar, cinnamon, nutmeg and ritz party crackers. *I use a bowl, however sometimes I crush the crackers in a large freezer bag, then add brown sugar and spices.  Blend well. Pour melted butter over spiced cracker crumbs and mix gently to combine.
  2. In a well buttered 9×9 glass baking dish, layer one can of drained apricots face down. Cover with 1/3 of crumb mixture. Repeat with second can- a layer of crumbs and end with the third can of apricots ending with a generous layer of the buttered crumbs.
  3. Bake in a 350 degree oven for 20-30 minutes until brown and bubbly. Serve warm or at room temperature.   9-12 servings

Note: If you have dark brown sugar on hand instead of light- just use one cup and add 1/2 cup of granulated sugar. For a buffet or a larger crowd, this recipe doubles and triples well.  

Shared memories and shared flavors comfort us. And speaking of comfort food- Mimi’s Apricot Casserole is perfect for a bereavement buffet, it’s not overly spicy, it’s mildly sweet and tends to go well with other casseroles, salads and also with the main meats- baked ham or turkey, even fried chicken. The casserole is delicious hot or at room temperature which is great for any buffet.

 

Fresh apricots weren’t readily available during Mimi’s lifetime and we don’t see them often even now, so she always used a high quality canned apricot for this casserole and I also continue to use canned apricots, with the addition of party crackers, brown sugar and spices- it’s unbelievable that such simple things combine for a delicious unique dish. So, Mimi’s Apricot Casserole is one of those delicious heirloom side dishes we can enjoy year round! I’ve even enjoyed it as a dessert, topped with whipped cream or a scoop of ice cream! I hope your Spring and Summer activities are shaping up nicely! And, maybe you’ll have just the right occasion for Mimi’s Apricot Casserole!

Love y’all, Camellia

* All photographs are obviously mine.