The Eggnog Party…

7BF94A29-9C64-447C-B51F-C08E9EF6669DWe could have called it a Fruitcake Party, though fruitcake rarely makes an appearance. We could have called it a Caroling Party. We tried that one year- no one wanted to go. Ever. Again. Come to think of it- we could have called it the Bourbon Ball. Okay, that’s a bit pretentious and we’re better at eating than dancing. The truth is- fruitcake, bourbon balls and eggnog tend to be … let’s just say- under appreciated holiday fare. For over two decades, we’ve been going to an Eggnog Party, hosted graciously in the home of friends; attended by families and friends who are loved and cherished as the ‘family we have chosen for ourselves’. It’s uniquely southern, so it’s a traditional party, with the dining room table set buffet style and yes, family china and silver makes an appearance.

7BF94A29-9C64-447C-B51F-C08E9EF6669DThe Eggnog Party is sort of an unorganized , uncategorized gathering of folks bound by generations of communal experiences. Besides the heirloom recipe for Eggnog- what makes this party so charming is the Program, the Favors and the planning for it- often months in advance. There are children of… all ages and highly anticipated by all. The Program always includes Readings for children and one or more Readings which embody the Season and always includes Music. Sometimes the program is as zany as The Sister Act, a goofy rendition of Santa Baby or an airing of jovial grievances through Festivus, which, by decree shall never be repeated again. One of our talented guests might sing Ave Maria or an old fashioned Christmas Carol which would have been introduced by a Reading of the history of the hymn – always accompanied by a classical Guitar. Last year a Reading of Dylan Thomas’s ‘A Child’s Christmas in Wales’…followed by the old Lullabye- ‘All Through the Night’ with a soloist, the haunting strains of soft music as the rest of us sang the sweet Chorus- that one definitely brought forth a few sweet tears. The favor that year had the theme of Angels.

Always, regardless of the theme, the program is a mix of the significance of the season and the joy of it too. Any gifts are token and quietly exchanged – to be opened later, since this party isn’t centered around gift exchange, instead its more about exclaiming, getting caught up, enjoying the program, the music and always the bubbling effervescent love and laughter. And my oh my! the food! A Christmas Ham and a thinly sliced fragrant Turkey. The sides always include a relish plate, our beloved southern casseroles, a cheese ball, roasted and salted pecans, cheese straws, tiny rolls and a buffet laden with desserts. Groaning might be a better word.

7BF94A29-9C64-447C-B51F-C08E9EF6669DOf course, there’s a silver punch bowl filled with a frothy full bodied Eggnog-

  • The creamy color of magnolias and gardenias,
  • Light as a feather plucked from an angel’s wing,
  • Thick with cream and
  • Freckled with fragrant nutmeg.

In the South, we tend to claim Eggnog as our own, since George Washington of Virginia enjoyed it and recorded a recipe for it. In the southern tradition of leaving out a critical bit- in Washington’s case he left out the number of eggs! Eggnog really isn’t southern at all- it’s British, it’s European, it’s American- yet what makes this recipe Southern is the ‘spirits’. We tend to replace ale or sherry with ‘brown whiskey’ … Kentucky Bourbon or Tennessee Whiskey- some add Rum, to honor our southern proximity to the Sugar Fields and Caribbean flavors. Take a sip of Suellen’s Eggnog and ‘darlin’ you’ll talk southern to me.’

 

7BF94A29-9C64-447C-B51F-C08E9EF6669DHere’s how you make this old classic which we know as Suellen’s Eggnog

  • 14 Large Eggs, separated
  • 1 pint Jack Daniel’s Brown Whiskey
  • 14 Tablespoons Cane Sugar
  • 1 Quart and 1/2 pint Whipping Cream

Separate eggs and reserve egg whites at room temperature. In a large mixing bowl, beat egg yolks until pale yellow. Slowly add whiskey, one silver teaspoon at a time, at first. Increase additions of whiskey beating continually until egg yolks and whiskey are combined thoroughly. Add sugar slowly, one silver tablespoon at a time. Whip cream and add slowly to mixture. In another bowl, whip egg whites until stiff peaks form. Fold gently into whiskey mixture. Sprinkle with fresh grated mixture. Keep thoroughly chilled. It is preferable to ladle from a silver punch bowl. Enjoy!

This Eggnog is an adaptation of an old recipe from a Talledega cookbook, one county over from where we live. *Please note that an essential tool is a silver spoon. This isn’t a pretentious tool- old recipes tend to specify silver spoons since other materials could affect the taste, generally metallic.

I’ll admit, I sip only one small punch cup, it’s a thick, rich holiday mixture unlike anything else. Eggnog is also something I taste just once a year at this amazing party. If you’re wishing you had a less spirited eggnog, I’ve had good success slowly melting homemade ice cream, adding a bit of whipped cream on top with a grating of fresh nutmeg.

7BF94A29-9C64-447C-B51F-C08E9EF6669DHere’s the thing- I’ll always associate Eggnog with the exquisite color of creamy magnolias, strengthened with the years of friendships sustained for such a long time… soft strains of music, gentle laughter, so much love, genuine acceptance, concern freely expressed and the joy only this season can bring. Here’s hoping your gatherings are as spirited as Bourbon Balls, as nutty as a Fruitcake, as fragrant as a Gardenia and full of Comfort and Joy!

Love y’all, Camellia

* All photographs are obviously mine. Eggnog contains raw eggs, it’s best to use pasteurized eggs, and it should not be consumed by children due to alcohol content.

Pecan Pies…

Pecans are a cash crop in Alabama, indeed all across the South, folks love to have their own pecan trees. Pecan Pies are the iconic southern dessert, and while we wouldn’t turn down a piece of pecan pie any time of year- a pecan pie always makes her appearance on holiday tables. The truth is? It’s hard to imagine southern food without this wonderful nut. Some of my favorite cooks tend to enjoy- shelling pecans. Could I get a hallelujah for these fine ladies? I’ve had a few tell me they find it ‘relaxing’ to shell pecans… I wouldn’t know about that, it’s frustrating to me. To each his own. I do know this- to receive a bag of fresh shelled pecans is better than getting a bag of gold!

Now, I have to admit that I love pecans and pecan pies, though I also tend to restrict myself to baking the classic pecan pies for Thanksgiving and Christmas. And I love variations on the classic too. Chocolate Pecan Pie and Sweet Potato Pie topped with Pecans is amazing too. I’d never turn down either variation. Still. I rarely make all three at the same time. I made a classic pecan pie and a chocolate pecan pie for Thanksgiving this year. The classic is my husband’s favorite and I had a special request for the chocolate pecan pie. These pies are amazing and might just be one of the easiest pies to make! The wonderful thing about the classic pecan pie is that it can be pre-baked now and thawed and reheated any time during the holidays! I’ll admit to having one lurking in the freezer right this minute! I haven’t tried freezing the chocolate one…yet I believe it also would work well. And, even though, making your own pie crust dough is a wonderful thing…with all the busyness of the holidays, why would you unless you’re very organized and made up pie crust dough ahead…I’d say go ahead and use it! It’s the holidays! You want to put your very best out for family and guests! Here’s how we make Camellia’s Chocolate Pecan Pie-

You will need:

  • Single Pie Crust for Deep Dish Pie (unbaked)
  • 2 Tablespoons Butter (melted)
  • 3 Large Eggs
  • 1 cup Dark Corn Syrup
  • 1 cup Granulated Sugar
  • 1 Teaspoon Instant Coffee
  • 3/4 cup Semi Sweet Chocolate Chips (melted)
  • 1 Teaspoon Vanilla Extract
  • 1/4 Teaspoon Kosher Salt
  • 1 1/2 cups Pecan Halves
  • Prepare crust in a deep pie crust dish or 8 inch cake pan. Preheat oven to 325 degrees. For Filling Mixture- In a saucepan, on low heat, melt butter, then add chocolate chips to melt. Add Dark Corn Syrup, Sugar, Instant Coffee and Salt- combine well. Mix eggs in a small bowl and add to Filling Mixture, combining well. Stir in 1 1/4 cups of pecans, reserving a few to decorate the top of the pie, if desired. Pour Filling Mixture into prepared Pie Crust. Bake for 50-55 minutes until crust is lightly browned and filling is not completely set- *This is important- do not over bake the filling! When done, top the pie with reserved pecans in a circle to decorate if desired. Allow pie to cool completely on a wire rack.
  •  
  • You will need:
    1 Single Pie Crust for deep dish pie (unbaked)
    1 cup Dark Corn Syrup
    3 Large Eggs
    1 cup Sugar
    2 Tablespoons Butter, melted
    Pinch of Salt
    1 Teaspoon Pure Vanilla Extract
    1 1/2 cups whole pecans
    • 1 Tablespoon Bourbon ( if desired)
  • Preheat oven to 350 degrees. Prepare pie crust in deep dish pie pan. Line bottom of pie crust with whole pecans placed in concentric circles. Set aside to mix filling. Melt butter. In a mixing bowl, lightly mix eggs. Add corn syrup, sugar, melted butter, pinch of salt and vanilla extract. Combine well and pour carefully over pecans in unbaked pie shell. Bake at 350 degrees for 60-65 minutes, until pecans rise to top. Do not over bake. When pie is still hot sprinkle Bourbon over hot pecans (you will hear a sizzle!) Cool on a wire rack for at least one hour or until thoroughly cool and set. Keep chilled, before serving warm lightly if desired.

And, we’ve told you about another Pecan Pie that’s absolutely delicious!

It’s called Sweet Potato Pecan Pie… and is a wonderful twist on the classic pecan pie!

Special Edition… Pecan Crusted Candied Bacon!

It is nearly impossible to make enough of Pecan Crusted Candied Bacon! That’s eating high on the hog! And… the reason for this Special Edition is because our candied bacon has been featured on the podcast and blog of the beautiful, talented Becky Hadeed @thestoriedrecipe! Her photography is ‘cookbook quality’ beautiful! I sent Becky a general recipe of how to make Pecan Crusted Candied Bacon, yet we wanted the recipe tweaked a bit- so, here’s the specific version with a few tips for making –

Pecan Crusted Candied Bacon

Mix together:

  • 1 1/3 cups Light Brown Sugar
  • 1- 1/2 teaspoons Sea Salt
  • 1/2 to 1 teaspoon Black Pepper OR
  • 1/2 to 1 teaspoons Cayenne Pepper ( Black and Cayenne Pepper are to taste, I like it spicy! And often add both!)
  • 1/2 to 3/4 cup finely chopped pecans

*Keep this mixture in an airtight container …it makes enough for at least a pound of bacon.

Method:

  • Prepare baking pan by lining with heavy duty foil, then lining with heavy duty parchment paper. Don’t skip this step! It is almost impossible to get the drippings off the pan!
  • After each batch remove and replace parchment paper. On top of parchment paper foil lined pan, set a baking or metal cooling rack.
  • Preheat oven to 350 degrees.
  • For each batch- cut 4 slices of thick bacon in half and arrange the 8 pieces on the baking rack leaving space between the slices. *Thick bacon is commercially sliced and is about 1/8 inch thick.
  • On each half slice of bacon, sprinkle 1 1/2 teaspoons of sugar mixture. (don’t overload bacon with topping, it will melt and run off onto the baking sheet and burn.
  • Press sugar topping lightly. Bake at 350 for 15 minutes, check the bacon …it will always need more time- Bake for 10-15 minutes more checking every few minutes.

  • Remove Bacon and leave on rack to cool.
  • If properly cooked, the bacon will continue to crisp up slightly as it cools. Depending on the thickness of the bacon, it takes up to a total of 30 minutes for each batch.
  • Store Pecan Crusted Candied Bacon in single layers with wax paper or parchment between layers in an airtight container.
  • * Variation- add finely chopped walnuts if preferred or omit nuts entirely, though I must say- the pecans make it southern a delicious!

Serve: Alone as an appetizer (small parties…these go lightening fast!), Pecan Crusted Candied Bacon is wonderful crumbled over fruit or green salads. And! For a very special treat, crumble on top of a good vanilla ice cream, if you really want to dress it up– pour a teaspoon of bourbon over ice cream to enhance the vanilla flavor (if you dare! Adults only please) Then, top with a good caramel sauce then sprinkled chopped or crumbled bacon on top!

This Special Edition is an exciting time! It’s our first podcast!  The podcast with Becky of @thestoriedrecipe was a first for me! I mean, really…it’s a scary thing, wondering what your voice will sound like- if the recipes will work and okay, I didn’t want to sound like a redneck! Still. Becky did a great job making the recipes, including Mimi’s Award Winning Pimento Cheese look great! And… her editing skills on the video are amazing too. The episode includes two other wonderful guests and me! Here’s a link to Becky’s blog- The Storied Recipe and the podcast located at the beginning of her post.

I am honored to be Becky’s friend and to have appeared in her podcast, which is available as The Storied Recipe, Episode 4 and also through your podcast app. Follow Becky on Instagram @thestoriedrecipe as she continues to interview guests and discover recipes and the stories that go along with them! The table is where we find common ground. It’s the making of the food for our friends and families, sharing the stories and creating even more memories, especially during the holidays!

Love y’all, Camellia

*All photographs belong to Becky Hadeed and are used with permission – except- the ‘candied bacon on the baking rack’ which is obviously mine!

Camellia’s Favorite Cheese Ball Recipe…

49653C9F-73D3-498D-8708-B1D4F2827009This Cheese Ball recipe is a real time saver. I love it because it keeps well chilled, is able to take on different shapes, even freezes like a dream! And ! A Cheese Ball  seems welcome at any occasion! After school goes back in session, football season begins, then tailgating and fall gatherings and holidays seem to come one right after the other! We all know we’re going to need ‘something to take’ or serve! And let’s face it- hardly anybody passes up Cheese and Crackers! This recipe lends itself to as many variations as you can think of! Change up the variety of cheeses, add walnuts instead of pecans, even add dried cranberries- it’s all up to you! now, you have to admit, these cheese balls shaped like big apples would be fun in the Fall! And while you’re at it- make up several types of cheese balls, logs or rings and save a few in the freezer!7C3C2ED8-11B4-4882-A204-2F35408015F5

Here’s how you make Camellia’s Favorite Cheese Ball-

  • One Pound Sharp Cheddar Cheese- grated
  • 8 ounce package Cream Cheese – softened
  • 1 small onion- finely grated with juice
  • 1 Tbs. Worcestershire Sauce
  • 1/2 teaspoon salt
  • 1/2 teaspoon black pepper
  • 1/2 cup chopped pecans (optional)

In  food processor, mix cheeses. Add in Worcestershire, salt and pepper- blend well. By hand, add in pecans until well blended. Shape cheese mixture into 2 large balls and chill. May also shape into logs or into a ring. Chill.

  • Mix together 1 1/2 teaspoons mild paprika and 1/2 teaspoon cayenne. With a fine mesh strainer, sift over cheese balls or logs- even small appetizer size balls served with toothpicks! Serve with assorted crackers. If shaped into a ring, fill with strawberry, cherry or fig preserves. * Strawberry is my favorite!

*For variation, roll cheese balls in finely chopped pecans. Or as another variation- use 12 ounces of Sharp Cheddar and 4 ounces of Cheddar Jack and proceed as above. **These cheese balls freeze well, however- wait to sprinkle with paprika mixture before serving for a prettier presentation.0B3B06E0-84E5-4D1A-BCA1-8A2D2D828C32

One of my favorite ways to serve these cheese balls, is to roll them into apple shapes and cut small branches with a leaf or two attached- just make sure the branch is safe and pesticide free. Cheese balls are wonderful all year round on charcuterie boards,  though especially good for fall gatherings, tail gating, a Halloween buffets and all the way through the holiday season!

Love y’all, Camellia

*photographs are obviously mine!

 

 

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.

18B77F99-E75A-4234-B4C4-6AC2A5BFCF3E

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.
  • *While this site is being updated, I hope you will follow us on Instagram- @brendawyatt7769 or click the icon link on this page…we’re posting something almost everyday over there!  And… any advertising you see on this page does not necessarily represent the views of Camellia’s Cottage!