Summer Tomatoes in the South…

70853A62-5688-42A3-8CFD-C0DAE8E348BFWe wait all year long for summer tomatoes. We long for them all year. There’s no end to what we do with summer tomatoes-

  • We put them in canning jars, freeze them and preserve them any way we can think of for winter soups, warm red sauces and hearty stews, so of course we’re trying  keep the memories of summer tomatoes alive.
  • And yes, we make fresh tomato soup with thin slivers of cool cucumber, snips of green onion, crumbled bacon and a drift of shredded cheese.6450DC56-D19F-4397-BB09-69BDFD262117
  • We consume vast quantities of summer tomatoes alongside Fried Chicken, Pork Chops and a personal favorite- Fried Catfish.
  • Who would turn down a vegetable plate of butter peas, steamed yellow squash, corn muffins, macaroni and cheese alongside thick slices of summer tomatoes?
  •  We stuff summer tomatoes with shrimp salad, egg salad, tuna salad or chicken! And it must be summer tomatoes or the taste just isn’t there!
  • There may not be a better savory pie than Summer Tomato Pie, my sister’s is the best I’ve ever tasted- a flaky pie crust oozing with fresh summer tomatoes, a sour cream and onion filling topped with thick and melting sharp cheese- well, I’m drooling just thinking about it!A2E3C53C-B1DF-4E1F-8726-FF4FE037F9F3
  • Let’s not forget mile high Club Sandwiches, grilled Hamburgers and of course the all time favorite Bacon, Lettuce and Tomatoes… as long as there’s a summer tomatoes on there- any of these are near perfection!E38C9809-2B2C-46E9-8DDB-338336A88517
  • Of course, we love Fried Green Tomatoes- now you may be able to get hot house green tomatoes all year round…yet, if they’re made with summer green tomatoes they’ll have that extra special flavor!E2C9EC81-455C-4901-89C7-EB479A3E1320

We consume all of these wonderful things and more… almost any mixed green salad is elevated by summer tomatoes, even the humble potato salad with cherry tomatoes is a cool refreshing lunch! 6A0BF5E2-9057-46E1-9489-B0B7C797DA8BBereavement buffets almost cry out for scalloped tomatoes and tomato aspic which are amazing made with summer tomatoes!

C5B80D0A-75AB-4CCC-9716-B9E97D59347BNow, if you’re from the South… and I mean truly from the South- there’s one particular delicacy which is the real reason we wait all year for Summer Tomatoes… Tomato Sandwiches! If you add anything more than loaf bread, mayonnaise, summer tomatoes with salt and a bit of black pepper- then you don’t really have a Southern Tomato Sandwich! I’ll let you all fuss and discuss which mayonnaise is best- to me as long as the ingredients include lemon juice on the label you’ll have good mayonnaise and no, we don’t call it mayo – say that and it might put you under suspicion!

0CC775ED-48DD-488F-98E7-CFCCDCBC6CF8Now, if you’re a true believer in a pure Tomato Sandwich- then you’ll know there’s a secret wish we all have had from time to time… to have one beautiful slice of tomato which will cover the whole slice of bread… Big Boy Tomatoes move over.. the new one to try is – ‘Mater Sandwich’ ! Of course it is! I’m here to tell you this one is a winner… never mealy or bland tasting… the ‘Mater Sandwich’ variety of home grown tomatoes is one you’ll want to try!  We’ve been picking and eating these for weeks! Now, if you’ll excuse me- I’m gonna fix me a Tomato Sandwich!

Love y’all, Camellia

All photographs are obviously mine! *Mater Sandwich tomato plants may be a registered trademark!

The Glory Bower…

22B6237F-FFBE-463B-8F4A-1D051176A07FJust when the heat of summer slows me down to a southern drawl… a miracle happens. It sneaks up on me every year. When hydrangeas blossoms look like tight pincurls, and roses sit and sulk- fed up with the humidity; the porch ferns whine for church fans and ice water, even the impatiens lay down their heads and weep… that’s when the Glory Bower Trees quietly begin to bloom.

Hummingbird wings whir around her. Butterflies flitter on her pale green shoulders. Fat Bumblebees stir slowly around like plump fairy godmothers- coaxing the lacy summer ballgown onto Glory Bower. Her ladies in waiting, the crepe myrtles, have on raspberry or shocking pink corsages. When every other flowering thing closes up shop for harvest, the Glory Bower is just getting started; dabbed with a faint honeysuckle fragrance. Glory Bower is the real southern belle, never breaks a sweat, not one bead of perspiration. Glory Bowers put down deep roots- they’re my sweet homebodies, staying close to my windows so I can chaperone and gaze as the miracle unfolds.7E302FAB-3BE8-4229-9FF8-189F4DB356BF

If you ever find yourself wondering if Mother Nature stills performs miracles, just look to the Glory Bower- which blooms as fresh as spring, cool as a cucumber, sweet as honeysuckle in the scorching heat of summer. Wishing you a day filled with sunshine, the faint fragrance of gardenias, magnolias and honeysuckle and if you’re really blessed a faint whisper of butterflies, bumblebees and hummingbirds circling around a Glory Bower and who knows? Maybe an evening’s worth of a gentle rain…

Love y’all, Camellia

*All photographs are obviously mine. This post in a very edited form was first published as ‘Glorious July Miracles…’ right here on Camellia’s Cottage in July of 2016, photographs for this version have been edited as well and new ones added from this year’s Glory Bower. The proper name for Glory Bower is Clerodendrum, which we pronounce ‘Clair O Dendrum’. Since I live in St. Clair County, it seems to me… as much as I love this precious tree that it should be the official tree of my home county! The lacy blooms which attract butterflies, hummingbirds and bees in the heat of summer… fruits in the fall as a dark blueberry seed surrounded by magenta petals literally cover the Glory Bower then provides much needed food for the birds during our hot dry late summer and early fall. My original tree was rooted and given to me by an old gardener and I wouldn’t take anything for the ones who have sprouted around the cottage.

2E54E24D-A800-45F0-AD06-31F7BF2B987D

Aunt Mary Sue’s Lemon Cheese Cake

3AF218EB-F82A-4832-9094-8DAD05EB30A5My Aunt Mary Sue’s Lemon Cheese Cake was not a cheesecake, it was not a very well behaved cake nor was it a particularly beautiful cake. Mary Sue’s Lemon Cheese Cake was… a special occasion cake for our family, it was a cake we dearly loved and  a unique cake that frankly I have only found three other recipes for Lemon Cheese Cake! Believe me- I have tried! Lemon Cheese Cake may be specific to my home state, Alabama. All four recipes were recorded by Alabamians! Two famous chefs, who originated in Alabama-  Scott Peacock and Virginia Willis, fondly recall this delicious cake and included it in their cookbooks; then- I found a very similar cake named White Moon Cake in an obscure church cookbook that was compiled by church mothers, fairground workers, military cooks and domestic cooks.

So, what is Aunt Mary Sue’s Lemon Cheese Cake? It is a white layer cake, filled and frosted with a thick Lemon Curd. I fully believe the ‘curd’ was exchanged in terms- to ‘cheese’ since this recipe is well over 75 years old, perhaps older than that! Now, Aunt Mary Sue was actually my great aunt, she was my grandmother’s younger sister. I loved her, she was fashionable and had an incredible sense of humor- she was also the keeper of this recipe and the designated baker of Lemon Cheese Cake.  Mimi also, in a rare departure of recording recipes, actually wrote down the recipe for the Lemon Cheese Filling  and added my aunt’s shortcut of using a white layer cake mix – with a few tweaks Mary Sue apparently made. You need to know that Mimi was a purist when it came to her own baking, the recipes she wrote down rarely were recipes she never intended to use, and believe me- she never planned to bake a Lemon Cheese Cake herself! That was Mary Sue’s specialty. And! Here’s what I know for sure… Mary Sue’s recipe for the Lemon Curd or Lemon Cheese Filling has never failed, not even once! I’ve used it to make Lemon Curd without even baking the cake! So! Here’s how you make-8B48E839-FBE5-4F59-8592-2C4A16D68DB1

‘Aunt Mary Sue’s Lemon Cheese Filling’

  • Butter – 1/2 cup or 2 sticks
  • 2 cups granulated Sugar
  • 6 Egg Yolks (use large eggs)
  • Zest of 2 Large Lemons
  • Juice of 2 Large Lemons

In a double boiler, mix all ingredients over hot water (not boiling) until thick. Stirring often. This process may take up to 30 minutes. Lemon curd will generally thicken at 200 degrees F on a candy thermometer. Store tightly sealed until chilled.

* For filling and frosting a Lemon Cheese Cake, up to one extra stick of butter may be added, while Lemon Curd is still warm- cut butter into small cubes and add gradually. This recipe may be doubled, yet it takes a good bit longer- therefore I generally make two batches. To use the lemon curd or filling as an icing…it is enough to spread on two 8 or 9 inch layers and I suppose because the egg yolks were used in the filling- the cake was always a white layer cake. 425E2FAD-E423-4103-AE8E-F03A1C2D29A3

To assemble the Lemon Cheese Cake is a matter I’ve struggled with and apparently so did Chef Peacock and Chef Willis- they say to insert wooden skewers on the cake as it tends to shift and that is oh so true! And Chef Willis may have altered it a bit for a more stable cake.

What I did differently was- I put the two 9 inch layers of white cake in the freezer and actually iced the frozen layers with the lemon filling still chilled slightly.

Why did I freeze the layers? Well, my Uncle Charles had an ice house… his sister Mary Sue would keep the Lemon Cheese Cake in the ice box at home and if the special occasion was at Uncle Charles’ house- the cake was held in the Ice House until we were ready to serve it. I recall that the cake didn’t languish on the sideboard- it was cut into slices waiting to be served and I still recommend it that way. (It might also be wonderful made into one layer cakes as well, to avoid the landslide effect! )

Lemon Cheese Cake was almost always served with a seasonal fruit- strawberries or peaches were a summer favorite, in the winter when citrus fruits were available, Aunt Mary Sue’s Lemon Cheese Cake was served alongside a simple citrus ambrosia of orange sections with fresh grated coconut; this cake and my grandmother’s pound cake were our family’s favorites. I have to say, my grandmother kept a tight rein on who added dishes to the meals, so I strongly suspect that Lemon Cheese Cake was a recipe she and my Aunt Mary Sue may have learned from the cooks in the childhood home. How and why this cake hasn’t survived to become a southern classic may be due to the difficulty of leaving this wonderful cake on a sideboard to be admired otherwise it is a mystery to me! I’ve seen variations that come close, yet with the exceptions of these two wonderful chefs and the church ladies’ cookbooks whose recipes are very close to Aunt Mary Sue’s this is considered by me to be an heirloom recipe and one I’m thrilled to have. If you don’t make the cake- at least hang on to the Lemon Filling…it’s the best Lemon Curd I’ve ever tasted!

Love y’all, Camellia

*All photographs are obviously mine! *Some recommend straining the lemon curd after it’s made- I personally enjoy the lemon zest in it!

Bighearted Grits…

582010E0-2105-441C-8EEF-D9D6D3C38561Grits. Simple. Unadorned. In the South, if you truly grew up here, there is a primal instinct to crave Grits. People, outside of this region of the country, don’t understand it. In fact, grits aren’t commonly sold in grocery stores- much less in foreign countries. Oh you may be able to find stone ground yellow cornmeal or grits- those just aren’t the same as our hominy grits. I have friends who actually mail a bag of grits to family members in Los Angeles or New York City from time to time. Why? ‘Well she must be homesick, she’s begging me to mail her some grits!‘ is always the answer.

Now, to be fair, some of the great chefs have taken low class food like grits and elevated them to a delicacy. Grits- hominy grits were once known as breakfast grits for fishermen or laborers; this is now considered a fancy dish called Shrimp and Grits. Yet, if a poll were taken I would be willing to bet these same chefs in major cities outside of the South would never eat plain old hominy grits for breakfast! Here, field hands to fine gentlemen want- no, wait- they expect Grits for breakfast! From nursery food to sick beds to hearty men’s breakfasts and yes, even at fine ladies’ brunches, you will always find grits- maybe in a stoneware bowl or in silver chafing dish, we do love our grits. Listen, grits are always served on the savory side of the menu! As Deborah Ford and Edie Hand say in their ‘GRITS Handbook’- ‘Grits are eaten with butter, gravy or cheese- never sugar.’ That’s the rule, if you eat grits with sugar? Well, even with that famous southern sweet tooth? Do not. I repeat. Do not even think about adding sugar to grits! Add it to your old Cream of Wheat and we won’t say a word. Just remember- ‘nevah evah sugah!’

Y’all, trust me on this one- true Southerners crave Grits from their bassinets to their deathbeds. Grits are the ultimate southern comfort food, considered a healing aid even a cure for the sick- ‘ I knew he was real sick, when he turned up his nose at a bowl of grits!‘  If my grandmother ever said that, folks would start prayer at circle meetings.AE8BBD57-DB9B-43CB-93FB-A76DDD663716

Grits are like kinfolks, we sometimes take them for granted- yet finely made hominy grits are the unsung companion to many a fine meal. Grits are the ‘bighearted, open to embellishment’ relative at the Southern Table. Always bighearted enough to welcome additions graciously- butter, cheese, shrimp, crumbled sausage, ham and red eye gravy, crumbled bacon even eggs have been poached right in a scalding casserole of hominy grits. And- bighearted grits is able to stretch to feed a crowd! (just remember never ever add sugar!) There’s a limit to even the most generous among us! You will never find Grits on a dessert table so why would you ever even think of adding sugar? We southerners love our food, we talk about it- pass recipes down and around… what we may have lacked in fortunes- was more than made up for in heavy laden tables- generously shared, eaten heartily without shame or daintily with lively conversation- grits sit there and say nothing yet would be terribly missed if not among us.

Southerners get downright biblical about our food- someone once asked-

‘How many people will that pot of grits feed?

‘Oh honey, it will feed multitudes.’

 

Grits have served multitudes, down through southern history- using the basic ancient elements of fire, water, salt and corn. Southern cooks have a distinct, almost unnatural fascination with ancestral food, like grits. We rely on family recipes, our grandmothers’ ancient potions and mysterious cures. When modern medicine fails us- we offer Grits along with other soothing foods, chicken broth, weak tea and toast, ginger ale, soda crackers, mashed potatoes, scraped apple and rice. This curative diet was almost devoid of color- and considered to be easy for the old and young to digest.  In my southern childhood innocence, there was no doubt in my mind that Goldilocks interrupted the Three Bears and ate their bowls of grits! (What was porridge anyway unless it was a bowl of grits? No one bothered to correct this misconception!)

When we cook grits- we are communing with our ancestors. Even when I’m alone in my kitchen- the mothers, aunts and grandmothers are with me- informing me. To make bighearted grits- is like taking care of a family- Grits have to be watched, tended to, kept moving, stirred gently with languid patience, especially when they’re absorbing the hot water of life.F3185BD8-B4EA-49AB-947D-F509ACDF0EFB

You learn these things when you cook, when you’re the nourishing caretaker of a husband, of a family or a community. You learn how much effort it takes to get it right- all from making a pot of Grits. The humble bowl of grits is proof that whether in a rundown shack, a double wide trailer, a cabin on the lake, a high rise beach condo ol liker a country club- in the South we are all linked by a simple warm bighearted bowl of Grits. You either like grits or you don’t- I’m going to be suspicious of whether you really know how to make them if you don’t! Here’s how you make Grits and how you don’t!

  • Buy Quick Hominy Grits! this isn’t Instant- please don’t buy that mess!
  • Follow the instructions to a tee on the bag of quick hominy grits-
  • For 6 generous servings, it’s generally 8 cups of boiling water to 2 cups of hominy grits and salt- (some add milk, I don’t)
  • Stir the grits and salt into the boiling water- if you mess this up? Start over! Cover grits, reduce heat to low.
  • Cook five minutes. Serve hot! with lots of butter, cracked black pepper and salt- or add in whatever you like- just not sugar!!
  • *Remember now, buy quick hominy grits- not instant (ick) and certainly do not add sugar- that’s a recipe for disastrous horrible grits!

Surely you can’t deny the allure of hominy grits- the generous bighearted food of the South is what culinary dreams are made of! Oh me, maybe what we all need is a big steaming hot bowl of grits!

Love y’all, Camellia

*All photographs are obviously mine!

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…

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.

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.

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

‘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!

 

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!

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

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!

 

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!
Course: Side Dish
Cuisine: American

Ingredients

  • 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

Instructions

  • Preheat oven to 350 degrees. Butter a 9x9 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.
    In a well buttered 9x9 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.
    Bake in a 350 degree oven for 20-30 minutes until brown and bubbly. Serve warm or at room temperature.   9-12 servings

Notes

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.

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. 
Course: Dessert
Cuisine: American

Ingredients

  • 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

Instructions

  • 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

  • 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. 

Notes

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.