Camellias,Chocolate and Love…

If there’s one thing about February that always delights me- it’s that camellias are in bloom, chocolate is on the menu or in a heart shaped box and love seems to be in the crisp cool air. This year, the red camellias are showing out, a bumper crop of ruffled blooms, and this tickles me because they’ve taken their own sweet time about getting to a point of consistent blooms- the shrub was chosen for it’s double ruffled petite blossoms- in honor of my mother in law- who I loved with all of my heart- who was petite, beautiful and …well, it just seemed fitting to plant a camellia to honor her life with our state flower, the Camellia.

Valentine’s seems to be an oddly conflicting  holiday. Oh yes, it’s supposed to be all about flowers and chocolate and romance, yet it’s often a disappointing holiday, even with all of the gift ideas, hearts and beautiful sentimental cards- disappointment often stands in the shadows. Still. Love itself comes in many forms- romantic love, yet also love of family, love of friends and yes, love of place. Other than my own home- there is possibly no place on this earth that I love more than a beautiful historic hotel in Point Clear, Alabama which combines all kinds of love… camellias bloom profusely and a certain form of chocolate stole my heart many years ago.

The Grand Hotel is her name. Close by is Mobile Bay and  a quaint town called Fairhope; just down the road is a beautiful small town named Magnolia Springs…now if fair hope, beautiful sunsets, camellias, magnolias and a grand old lady doesn’t give you a clear point of view… I don’t know what possibly could. The pace is slower, Afternoon Tea is served every afternoon, the grounds are filled with huge live oaks that have long gray beards of Spanish moss- under their spreading branches- camellias, azaleas and all manner of distinctly southern plants bloom in profusion around a mossy lagoon. I have visited there during every season of the year, yet February is the time of year I’ve probably enjoyed most- in the lower coastal south- it might get chilly but never so cold as to discourage the camellias or the guests. I’ve been there in formal dress several times in February- it seemed to me, the most glamorous place anyone could be!

Yet, my best memories of the Grand, are of the ones when my children were young and truly learned the exquisite art of dining and dressing for the occasion at a champagne brunch with live music playing softly- tunes like ‘Stars fell on Alabama’ or the more lively- ‘The Alabama Jubilee’. And if there is ever a place on earth for ‘jubilee’ it’s on the shores of Mobile Bay where that amazing phenomenon happens when it’s least expected!

The first time I ever tasted- Flourless Chocolate Cake was at the Grand Hotel, and I recall thinking- ‘What an elegant dessert! Surely, someone could have come up with a more decadent name!’ Somehow, over the years- I was given their recipe for this decadent chocolate dessert. For years, I’ve thought I couldn’t recreate it- and the truth is? Without the backdrop of the Grand Hotel it would no doubt ever taste the same. So! I took the recipe and tweaked it to make the recipe my own – and while our camellia’s are blooming their fool heads off? I decide to try my hand at making it and decorating it with those festive red blooms! So, it was only  appropriate to name it- Camellia’s Flourless Dark Chocolate Cake. It’s way easier to make it than I’d ever have thought- and decorated with red camellias grown right here at the cottage- it was downright gorgeous and…well, it took me back… Here’s how you make it-

Camellia’s Flourless Dark Chocolate Cake...

A dense rich dark chocolate cake, made with baking chocolate and cocoa, a mere 1 cup of sugar, no flour at all, and- to deepen the flavor- espresso powder is added. A small slice garnished with whipped cream is an elegant dessert. 

Ingredients

  • 2 Sticks Butter Cut in pieces- plus more for pan
  • 1/4 Cup Unsweetened Cocoa Powder More for dusting pan
  • 2 Teaspoons Instant espresso or coffee granules
  • 1/4 Cup Heavy Cream
  • 8 Ounces Unsweetened Baking Chocolate Chopped
  • 5 Large Eggs
  • 1 Cup Granular Sugar
  • 1/4 Cup Powdered Sugar As needed for dusting
  • Whipped Cream
  • Fresh Mint Leaf, Berries or flowers For garnish

Instructions

  • Preheat oven to 350 degrees. Prepare 9 inch springform pan (or a 9 inch cake pan lined completely with parchment paper) Butter pan and dust with cocoa powder. Set aside. In a heavy medium saucepan, melt butter on medium low heat, add baking chocolate pieces and carefully stir until melted. In a medium mixing bowl, whisk together large eggs, add granulated sugar, espresso powder and cocoa powder until fully combined. Carefully incorporate melted chocolate and butter until th batter is blended well. Pour batter into prepared pan lightly smooth batter. Bake at 350 degrees on center rack until puffed and set, approximately 35 minutes. Allow cake to cool for a full hour in the pan. If needed run a knife around sides of pan (if a baking pan is used, lift out of pan and fold down parchment ) unmold cake on serving platter. (Cake may be wrapped well after cooling and stored for up to 2 days before serving.) When ready to serve, dust with powdered sugar, add whipped cream and  garnish as desired. This is a very rich dense cake, small slices are preferable. 12-16 slices. 

And while we’re talking Camellias, Chocolate and Love… here’s a few ideas to make Valentine’s special:

  • Give or plant a camellia shrub, a special rose even a gardenia to honor a loved one or to beautify your landscape.
  • Bake a special dessert, cookies or a cake to give to friends and loved ones.
  • And, since the Grand Hotel has a spa that has been named one of the best in the country- why not make Spa Water for yourself and loved ones- decorated with rose petals?
  • Or give a spa certificate to a loved one, a friend or even treat yourself to a manicure or pedicure? Maybe find some seasonal flowers (like Camellias) and give a bouquet?

I know. I know. We tend to think of Valentine’s Day as just for couples in love…. I’ve come to believe- love, the sweetest kind is love that’s spread around a bit… so my best idea this year- Determine in the next few days to find folks who could use a hug or a bit of extra love and care- make a card, send a goofy text, write a note, give a call or just visit for a while? Sometimes the best thing of all is to say-

. Love y’all, Camellia

*All photographs are obviously mine. *The photograph of that gorgeous sunset was taken by me at the Marriott Grand Hotel several years ago- I’ve been reassured the sunsets are still glorious! *Choose flowers to decorate food or water that are organically grown or that you know the source. *The dark chocolate flourless cake can be made ahead two days before it’s served- so you’ll have plenty of time to make it this week!

Health and Beauty tip: Tea Tree Oil is an amazing oil for skin treatments and comes from the same family as the Camellia. And did you know? Dark Chocolate has been known to soothe a cough more readily than hot tea or chicken soup? Of course, that a bite of dark chocolate that slowly melts in your mouth! And, if the weather permits at all- the best health advice I can give you this week- is to try to spend 15-20 minutes outside everyday- it lifts the spirits and fresh air is a total body treatment!

Southern Pecan Pesto…

3B6B2351-DEC0-47E3-B82E-63610434FED8We seem to have had a bumper crop in most of the things we’ve planted in the garden this year… I love to plant some basil to use in cooking, to dry and I’ve even been known to cut a big bunch and put in a vase just to enjoy the fragrance. This year, while vacationing in Virginia- we went to a restaurant on the York River- fittingly called Riverwalk Restaurant. Though it was terribly warm for most of the trip, on this particular night- with the breeze coming off the river out on a patio, it was pleasantly cool.  We watched a tall ship taking it’s own sweet time sailing by and could hear the sounds of a festival getting geared up. The restaurant was busy, our server brought our orders of iced tea and water… and to our surprise she also presented us with a platter brushed with Pesto and a whole loaf of fresh bread- our table of five finished it off quickly and it was one thing I knew I’d want to try to recreate later.

Recently, we were about to watch an Alabama Football game- we’d decided to get a pizza. I thought, why not make a salad, spin up some Pesto, bake a loaf of bread and present it just like we’d had on vacation!

5C020523-CD91-45C2-8AF0-450F4066CF7EI had all of the ingredients I thought I’d need…lots of basil, garlic, parmesan cheese, olive oil and …oops! no pine nuts or even walnuts. I literally put a Southern Spin on the Pesto. If I do say so myself, it turned out very well- I substituted Pecans. (Okay for all you non- southerners, please don’t say PEE-Cans… nope, that’s not how to pronounce it! For goodness sake who would even want to eat something that sounds so dreadful? Slow down now… here’s how you say it… Pah- cahn.  Don’t even think of making a long E sound!) Alright let me get right down to how you can make Pesto with a Southern Spin!

Camellia’s Southern Pecan Pesto 

You will need 3-4 large handfuls of fresh basil leaves- rinsed and shaken or spun dry. Just the leaves now- not the stems. Fill up the bowl of your food processor, generously.

74413BE2-4BF9-4D7F-A18F-ABE91915702BOne reason I love making pesto is that it is a recipe that isn’t precise! Spin the basil leaves until they are a rough chop, add one or two or three garlic cloves- I used one large clove and one small. Add a pinch or two of salt and spin again. Add 1- 1 1/2 cups of grated parmesan cheese. Spin again. Add at least 1 cup of chopped pecans- I added 1 and 1/4 cup. Spin again.

3D38E6F6-647F-47F6-A2C2-88D2F690378ANow remove the spout cover of the food processor and pour in enough good olive oil to make a paste, then add about 1/4 cup more! Pour Pesto in a sealed container and chill unless you plan to use it right away. It seems to keep fresh in the refrigerator for a good while.

70C96E0F-D8D0-47EE-B824-6970047F40F1I brushed a long platter with a generous amount of Pecan Pesto and topped it with a loaf of fresh baked bread (Now that is the important part- make or better yet, make it easy on yourself and do like I did- buy frozen bread dough and bake it yourself! It really does make a difference!)

52F225E4-4A87-4D53-A924-244AA5AFA5FBThe presentation is lovely and just like the pesto and fresh bread in Yorktown- this too was a hit! For an appetizer, an accompaniment with a platter or Italian sliced meats, cheese and assorted fresh fruits and vegetables, you know one of charcuterie boards- Pecan Pesto would be beautiful alongside one of those and…of course it’s great alongside a spaghetti supper or as an addition to a spread of tailgate food even if it’s at home!  Southern Pecan Pesto is a new Cottage favorite. Okay- if you have pine nuts or walnuts- that would be great too! Here are few Annabelle Hydrangeas from down near the York River- quite a beautiful spot! 4D324BC7-B05A-49A9-AB7C-7C77AC5597C1

For more photos of some of our trip to Yorktown and Williamsburg check us out Instagram (just tap that little icon at the bottom of the page) Right now, we have an historic vegetable garden with heirloom vegetables and a bee skep! I would highly recommend any part of Virginia for a nice Fall trip!  And of course there’s nothing like watching SEC Football! Hope your team wins unless they’re playing mine!

Love y’all, Camellia

*All photographs are obviously mine. *You can find out more about Riverwalk Restaurant at www.riverwalkrestaurant.net.

Blue Ridge Apple Cake…

7ECB0501-3C50-43AC-B545-D905918E6B0EIt might come as a surprise that the Appalachian Region is apple growing country. Settlers from Scotch Irish descent brought apple seeds with them to grow in the new land… with the help of Cherokee Indians apples became widely grown. With temperatures dipping into the 20s and highs in the 80s – the plateaus produce apples from late July on into late fall. Some heirloom varieties grown in the Appalachians are still considered excellent. My home county is at the tail end of the Appalachians and almost all old home places had at least one or two apple trees, it was encouraged as a way to make property more valuable and of course as an extra food source! The uses for apples is legion, from-

  • Feeding livestock (especially our beloved pork!),
  • Jams and jellies, brandies and butters,
  • Pies and cakes, stuffed and baked or tucked around a pork roast,
  • Dried for use in the famous mountain Apple Stack cake, a simple pan of Fried apples and one of my personal favorites- Fried Apple Pies.
  • And of course, as an afternoon snack!D295386C-0568-431E-915C-0729DD474408

The beautiful Blue Ridge Mountains, in the southern part of the Appalachian Region, is one of those apple growing regions. In the upper western corner of Georgia, the entire area is a popular tourist attraction and apple picking territory. Beginning to ripen now, a few days ago, I bought some Blue Ridge Apples; I was especially glad to find these. The skins aren’t tough and thick, this current crop of apples aren’t overly sweet, have good texture and are a beautiful deep red- just perfect for a quick breakfast, a lunchbox treat or an afternoon snack.

Fresh Apple Cakes are legendary in the South, the mere mention of one is followed by swoons. Any southerner I know loves a snack of apples and peanut butter; a nutritious lunch for almost any school kid is a peanut butter sandwich and an apple!  I couldn’t resist coming up with an easy apple cake- snack size with the addition of peanut butter…well, let’s just say I surprised myself! These Blue Ridge apples don’t even require peeling, the whole cake can be made from common pantry ingredients and from start to finish, in about an hour, including bake time, you’ll have a Blue Ridge Apple Cake!

7ECB0501-3C50-43AC-B545-D905918E6B0EHere’s how you make-

Camellia’s Blue Ridge Apple Cake

You will need:

  • 2 cups of Flour
  • 2 cups of Brown Sugar (firmly packed plus more for topping)
  • 1 teaspoon of Ground Cinnamon plus more for sprinkling
  • 1/2 teaspoon of salt
  • 1 stick of chilled Butter cut in small pieces
  • 1/2 cup of Creamy Peanut Butter (plus more for topping)
  • 1 cup of diced apples (Blue Ridge if possible) plus more (thinly sliced) for topping
  • 1 carton Sour Cream (8 oz)
  • 1 teaspoon of Baking Soda
  • 1 Large Egg lightly beaten

Preheat oven to 350 degrees Combine flour, brown sugar, cinnamon and salt. Cut in small pieces of Butter until crumbly. Add Apples and Peanut Butter- this mixture will continue to be crumbled in texture. E965B79B-25D5-45C4-B348-E0DFEA7838FB

Press half of the mixture in the bottom of a glass baking dish (9×9) as you would for a crust. Combine baking soda and sour cream. Mix well. Add in the slightly beaten egg. Add this mixture of sour cream/baking soda and egg into the remaining crumb mixture. Stir gently to combine. Pour this mixture over the top of pressed crumbs. Decorate the top of mixture with thinly sliced apples. Sprinkle additional cinnamon and brown sugar. Put small dollops of extra peanut butter on some of the decorative apple slices. Here’s how it comes together-

*Variation: Add a sprinkling of chopped peanuts if you want to guild the apples! Bake at 350 degrees for 40-45 minutes. Cool then, cut into squares.

Yield one nine inch square coffee cake- approximately 9-12 luscious squares.

I know I said to cool the cake, but it is very good slightly warm! Cover tightly. Blue Ridge Apple Cake keeps very well,  and retains it’s moisture. The Appalachian region continues to be one of the poorest regions in our nation, it is wonderful to be able to support the farmers there in such a delicious way!  And… Alabama is a state where George Washington Carver’s research has provided many folks, like me! with a love of parched peanuts, roasted peanuts and oh yes! Peanut Butter! Blue Ridge Apple Cake seems like a match made in heaven with the combination of Apples and Peanut Butter!A406F262-7E0F-4C7D-9EA5-7BCB288C33DA

Love y’all, Camellia

*all photographs are obviously mine! September 14 is also National Peanut Day! You have permission to eat all the peanuts you want!9805E26D-6241-459B-8DEE-F5B1A2AFBBA0

Bighearted Gulf Shrimp…

EFC3C453-03A8-46F1-A586-5FD8D90EACF0Anyone who has ever seen the Blessing of the Fleet, especially a fleet of Shrimp Boats has seen a very moving sight. Folks in the Coastal Southern States have relied on Big Hearted Gulf Shrimp as a wonderful part of our economy, so of course we love the ever versatile shrimp, our own if possible! In secluded Bon Secour Bay, Shrimp Boats still haul in beautiful shrimp from the Gulf waters of Alabama- the very translation of Bon Secour is French for good help, assistance or comfort. I can attest shrimp is a good comfort food! The best way to buy shrimp- is right off the boat, wrapped with ice and butcher paper; since fresh shrimp freezes very well- most is frozen right away, as soon as possible off the boat or even frozen on shrimp boats!

Please don’t ever insult this Majestic Crustacean by comparing someone or something to a shrimp! Shrimp come in all sizes- from salad shrimp which are tiny to extra large or jumbo that are almost as big as a man’s hand! Southern cooks have a way of using whatever size we can get! Most of us can’t imagine a Southern cookbook without recipes for Shrimp! Shrimp are among the most versatile of ingredients- not just in southern cuisine but many other cultures too. Bighearted Gulf Shrimp tend to be sociable, enjoy the flavors known as Italian, Greek, Asian and of course Creole! Shrimp is equally at home in-

  • Casseroles or Chafing Dishes
  •  Appetizers- tiny tart shells to large impressive Shrimp Cocktails
  • Swimming around a mound of rice in Gumbos and floating gracefully in creamy Bisques gumbo
  • A mere garnish on the rim of a Bloody Mary or added to a Garlic Butter Sauce atop a juicy steak
  • Pickled in a big jar or  chilled-gracing a cool Summer Salad
  • A hearty Poor Boy piled high, tossed with all manner of Seafood Sauces for Pasta
  • Cozying up in a big Spanish paella, having a big time in Indian curries and
  • Low Country Boils or rolling around in a sticky pile of Asian Stir Fry…

We have to admit Shrimp is internationally beloved and Bighearted indeed! I decided to look into just three of my vintage Junior League Cookbooks- in-

  • Jubilee! of Mobile, Alabama fame… there were in excess of 40 recipes! Including Coquille St. Jacques-  which combines scallops and shrimp in a delicate sherry laced cream sauce which would be perfect for a Dinner Party. A robust Jambalaya with a note that said ‘Keep adding seasoning until you’re afraid to add any more.’ Don’t you love that? B6FB9A66-776D-4AA7-9E85-5DE6E6341B84
  • There’s even instructions in Jubilee! for Boiling Shrimp in Gulf Water- you can’t get anymore fresh than that; in fact, when buying shrimp… the rule of thumb is that the freshest shrimp smell like that fragrant blend of sea air, marsh grasses and fresh salty gulf water. When boiling shrimp, a word to the wise… the worst thing you can do is overcook! Bring highly seasoned lemony salted water to a rolling boil, drop the shrimp in for two minutes…no more! Turn the heat off and by the time you’ve removed the shrimp…they’re pink, beautiful and done!
  • In Morgan County Alabama’s Junior Leagues’ Cotton Country… again there are close to 40 recipes which either feature shrimp or include a combination such as Connie’s Curried Shrimp which includes a comment- ‘Once tried, you’ll make it over and over again’, Shrimp Florentine, Shrimp Etouffee and one I loved the sound of… Shrimp Le Maistre, with this notation- ‘The prayers of many a hostess are herewith answered. Mixing time is almost nil, frozen shrimp works beautifully (though of course, if you’re up to peeling it, of course fresh may be used). This casserole may be served on rice, wild rice, in patty shells or individual scallop shells with scattered crumbs. Too, Shrimp Le Maistre is good for the cooks who like to play with ingredients. Try adding a glug of sherry and sliced water chestnuts- then leave the eggs in the refrigerator.‘ Okay y’all, Shrimp Le Maistre is the very definition of Bighearted and a Casserole to boot! Morgan County’s Cotton Country tickles me with the comments! For Shrimp Etouffee- the comment says ‘Straight from the Louisiana Bayou’.8D1D429C-2177-4F8A-AE08-666E821604FA
  • Speaking of Louisiana… from Monroe, Louisiana’s Junior League’s Cotton Country there are 45 recipes for shrimp including a shrimp mousse, a shrimp pate (similar but not exactly shrimp paste), Shrimp Croquettes, Barbequed Shrimp- which aren’t really put on a grill at all! Don’t miss- Shrimp Sizzle- for shrimp which are– after they’re marinated- the shrimp are ‘sizzled’ on a charcoal grill. The Shrimp Sauces range from Butter to Herbed, a White Sauce and the range of sauces which use peppercorns are Black, Pink or Green.

EFC3C453-03A8-46F1-A586-5FD8D90EACF0Of course, in all of my southern cookbooks- there are always renditions of famous southern Shrimp Cocktail sauces. Truthfully, I just want these sauces to be simple- Red Chili Sauce (a thick ketchup- Heinz® is my favorite), lots of fresh lemon juice and as much horseradish as I think folks can stand… I personally want Cocktail Sauce to make my eyes water- it’s tears of happiness! There are many ways to prepare Bighearted Gulf Shrimp…however, the best of all may be – ‘straight off the boat’ or as near as possible- quickly boiled with a bag of Old Bay® or Zatarain’s® shrimp and crab boil (a bag of dried spices- the fragrance makes the whole house smell good!) add a couple of big fresh lemons cut in half and plopped in the water! ‘ Peel and Eat Gulf Shrimp’ is bighearted enough to be eaten with drawn butter and lemon and of course spicy Cocktail Sauce.

4D36E9B4-0CCE-4533-9D0A-F85438585693Now that your appetite for Bighearted Gulf Shrimp is whetted… I’ll leave you with an old standby here at Camellia’s Cottage- now, it’s served with rice- so get that cooked before you start- it’s so quick and easy…when the shrimp’s done, you’ll be ready to serve it with the rice! Spicy Shrimp doesn’t call for fancy ingredients and I’m still not sure why it works, yet it’s almost no fail. So here goes…

Camellia’s Bighearted Spicy Shrimp 

  • You will need one pound of 36-40 raw shrimp- peeled, deveined with tails left on to make it pretty.
  • In a large pot- melt one stick of butter.
  • Add 2 cups of a zesty Italian dressing (this is important! do not shake the bottle to blend- instead pour off most of the oil that rests on the top! then measure out 2 cups of remaining dressing. * For you purists- make up your favorite Italian dressing, just reduce the oil called for in your recipe)
  • Next, add 1/4 cup of Lowry’s® Seasoned Pepper- not seasoned salt!
  • Add 2 teaspoons of crushed red pepper flakes if you dare! Adjust to taste. I do not add salt while cooking Spicy Gulf Shrimp. Adjust salt if necessary after it’s cooked.
  • Last add 2 heaping Tablespoons of chopped garlic. * I generally add a Tablespoon of Paprika for a pretty color, but unnecessary. 87509402-57E8-4CE9-BE66-0C143DDC170A
  • Stir and bring this spicy mixture to a bubbling boil. Put raw shrimp in the mixture and gently stir until shrimp are pale pink in color… they will continue to cook even as heat is turned off.
  • * Warning- do not leave the pot, do not answer the phone, do not glance away… Spicy Gulf Shrimp will not take more than 4-5 minutes if that!!
  • Turn heat off- put a generous squeeze juice from a whole fresh lemon into the mixture and gently toss shrimp.
  • To serve: Surround a mound of rice with the shrimp and sauce. I always chop a few green onions tops for a garnish.

Dip garlic bread into the spicy sauce, it’s wonderful- we southerners call that sopping! A big fresh salad is great alongside in spring or summer- or in fall and winter… steamed broccoli is a very good side dish. Serves 3-4 hungry folks. This recipe may be doubled. *If there are any leftovers, mix the rice with sauce- mix with salad greens; cube leftover garlic bread and toast lightly for croutons! Oh my, it’s so good! Here’s how it came together…

Bon Secour Bay is on the Eastern Shore of Mobile Bay, I hope some day you get down there to experience it. Stay at the Grand Hotel just up the road, past Magnolia Springs in beautiful Point Clear, Alabama. And whatever you do, please give Gulf Shrimp a try at least once in your life- found from down around Galveston, Texas all around the Gulf of Mexico, even down to Key West! Nothing could be finer than Bighearted Gulf Shrimp! Love y’all, Camellia

* all photographs are obviously mine. *We acknowledge that some folks have sensitivity to shellfish or outright allergies to it; and that some cultures have dietary restrictions.

Mobile Bay-point clear* This beautiful sunset was taken from the Grand Hotel, an historic hotel which is operated by Marriott® See how beautiful it is? the whole area is sheer coastal beauty…Fairhope, Point Clear, Magnolia Springs and Mobile Bay!

Contemplatin’ Freedom…

408E9F09-38B0-4454-B5EB-16462BF5C81BI was feeling contemplative about the Fourth of July- okay, I was peeling potatoes for the potato salad- a mindless task… that’s when contemplating is easy. We had just gotten back from a last minute trip to Washington D. C., a city that is filled with more  profound history and symbolism than perhaps any other in this nation. It’s a white columned marbled and statuesque city- some of the marble was quarried right here in Alabama! Of course I’ve been to DC several times in my long and storied life- yet I always come away with a sense of awe and wonder; always learning something new…or something I knew seems to come alive in my mind.  For instance, the expanse of the sky overhead is startling for a major city- there are no skyscrapers- by law. Why?

E2F13F06-B017-41B7-8FDD-73C0CC7D0E9CLook at the statue that crowns the dome on top of the US Capitol Building. Her name is Freedom.

  • No building shall rise above Freedom.
  • Nothing in our nation’s capital is allowed to cast a shadow on Freedom.

Pause and contemplate that! Profound, especially when you consider that Freedom was commissioned in bronze when our nation was divided- literally by civil war and unrest. The pediment that Freedom stands on is embossed with the Latin words E Pluribus Unum, out of many one.  The center part of the capitol building had been destroyed during the War of 1812.. it was being rebuilt; the new plans included the iconic dome…made of cast iron weighing 1000’s of pounds… President Lincoln insisted that work continue on the building despite the war that had torn us apart, so the American people would be encouraged that our nation would once again be united and whole.

F7C6A780-B268-464D-BB94-1E223DA6F00BWhen we last visited Washington D.C. renovations were being made to the interior of the dome, now completed, it is once again a masterpiece.  I couldn’t help being reminded of one of my favorite Scriptures…

‘Since we are surrounded by so great a cloud of witnesses who have  gone before us, let us throw aside every encumbrance and run with patient endurance the portion of the race set before us…’ Hebrews 12:1

George Washington figures strongly in the painting- he is flanked by Liberty and Victory within the dome and each symbolic creature seems to be looking down from the heavens…other figures represent aspects of American life and industry that helped forge our freedom. For instance, Mercury is offering a bag of gold to Robert Morris- the financier of the American Revolution, the war which defeated tyranny and the power of a monarch.  Americans prize freedom; historically, we’ve been willing to fight and struggle to remain free. Now, I know most of you are thinking…

‘Wow, that’s pretty heavy stuff to be thinking when you’re peeling potatoes.’ Well, yes, I guess it is-  however, even Southern girls can contemplate things like this quicker’n whipping up a bowl of potato salad!  After all, it was the Fourth of July- it’s not all about fireworks and barbeque- though I must admit to lovin’ the tastier aspects…. George Washington loved pit barbeque- even gave a few barbeques himself! A tall athletic man, Washington was also endowed with amazing leadership skills, wealth and an impeccable reputation- wouldn’t even lie about cutting down a cherry tree as any school age child is taught. The cherry trees surrounding the Tidal Basin evoke his memory. George Washington was honored as a Revolutionary War General, the First US President and also called The Father of our Country. Washington was named a national icon in the 1800’s when the new capitol dome was being designed. The dome’s design includes a feature that bathes the entire Rotunda in light. Light is symbolic of Truth and Goodness… the two virtues that our government and her people should always strive to attain.

Anytime you’re going on vacation to an historic city- there’s so much to see and do…it’s good to have a few goals. For this trip to Washington DC, the purpose of our trip was to attend an award ceremony at the Pentagon and take the tour, which included the location in the building where an airliner struck the Pentagon on 9/11- the damaged section is now a chapel with  an honor anteroom, including a window looking toward the frightful path of the weaponized plane and overlooking a memorial garden for the 183 lives lost that fateful day. Also we wanted to see the newly renovated dome, eat a lobster roll at Luke’s near the National Portrait Gallery, eat at Bobby Flay’s Burger Palace in Georgetown and we had plans  to watch the somberly beautiful- Changing of the Guard at the Tomb of the Unknown Soldier in Arlington National Cemetery. CD31FDD7-D9A1-44C7-BD8D-23B97C0FDEB3

The day we were there, four funerals were to be held. As we waited for our tram to take us back- everyone became quiet and with hands over heart- we watched as a caisson slowly passed by- with 6 saddled black horses- the horses on the left had riders…the horses on the right were riderless adding to the  beautiful yet haunting sight. No photographs were taken out of respect for the slain veteran. The architecture in the cemetery is astounding in its masterful detail.

I had finished making our Fourth of July potato salad… A thought had occurred to me- Just how long had it been since I had actually read the Declaration of Independence and why among all of our national holidays had I not made a tradition of reading it? We read the Thanksgiving stories of Pilgrims and Indians, we read the ‘Night before Christmas’ to our bright eyed children…of all the traditions we have in this great nation…why not read the Declaration of Independence on the Fourth of July? Oh, I think we all know some of the beautiful phrases-

  • ‘When in the course of human events, it becomes necessary…’
  • “We hold these truths to be self evident, that all men are created equal, that they are endowed by their Creator with certain inalienable Rights, that among these are Life, Liberty and the pursuit of Happiness.’
  • ‘And…with a firm reliance on divine Providence, we mutually pledge to each other our Lives, our Fortunes and our sacred Honor.’

Yet somehow the whole declaration and its history isn’t dwelt upon annually. For instance, when you read the whole document- just the reading of the indictments of the monarch, King George III- are extremely informative. The time frame of it’s writing is also interesting… the Revolutionary War was already underway  when the declaration was written and ratified. Even more pressing and dramatic to contemplate- British war ships were bearing down upon New York Harbor!

In June of 1776, the colonies had become increasingly united concerning the need to declare independence from the Crown and Parliament. The delegates appointed a Committee of Five, which included Benjamin Franklin, John Adams and Thomas Jefferson- Time was of the essence…

Jefferson was assigned the task of writing the declaration…he had a little over 2 weeks to write what would become one of the most important documents in human history. After consulting others who edited the document… Jefferson wrote that they ‘mangled it’  even as he exclaimed in his later years that the edits to sentence structure and removal of a full fourth of his original produced ‘the majestic document’ we now know as the Declaration of Independence…it was accepted on July 2, 1776. With that, the colonies had officially severed ties with Great Britain. John Adams believed that eventually Independence Day would become a day of celebration for generations.

  • On July 4 with a few more changes…
  • the wording was approved, it was signed and sent to the printer.
  • Two hundred copies were printed-

Now, this is important! President of the Continental Congress, John Hancock sent a broadside copy of the Declaration to General George Washington, who ordered that the declaration be read in full publically on July 9, 1776 to encourage folks to join the cause and to inspire his troops in New York City…wait for it…

  • The Declaration of Independence was read aloud… as 1000’s of soldiers on British warships were in New York Harbor!
  • This is profound enough, yet when you consider that 225 years later… the United States was attacked near the same location.
  • Standing overlooking the New York Harbor the Twin Towers were pummeled by those who would terrorize the American People.
  • Symbolism is one of our greatest teachers… Overlooking the same New York Harbor, rising up out of the ashes, in 2014 the new and gleaming One World Trade Center stands 1776 feet tall…

EA88D03E-E929-4DDA-BBB1-1CC5A50428C0May I be so bold as to suggest that-between July 4 and July 9 of each year… we make an effort to read the Declaration of Independence?After all, it ultimately became the spectacles through which the US Constitution is interpreted.   And in the reading of it, perhaps we will hear the echoes General George Washington’s voice , full of truth and goodness- as he declares Freedom from Tyranny and hear the inspiring words of the majestic document that still inspires generations..

The Declaration of Independence-  ‘…with a firm reliance on the protection of divine Providence, we mutually pledge to each other- our Lives, our Fortunes and our sacred Honor.’

Every thing they had was offered for the cause of Liberty- their lands, possessions and incomes, their very lives and the one thing these brave men valued above all- their honorable reputations.

E2F13F06-B017-41B7-8FDD-73C0CC7D0E9CRemember Freedom? Standing high above our nation’s capitol building? Contemplate Freedom, often. Let nothing overshadow Freedom. Let nothing rise above Freedom.

Independence Day is a wonderful national holiday, full of many reasons to be thankful for the protection of divine Providence – I hope yours was full of good food, fireworks, inspiration and contemplatin’ Freedom.

Love y’all, Camellia

*Please make note: The purpose of Camellia’s Cottage is not political opinion or commentary. Our purpose is to promote gracious inspiration and genteel conversations.

*All photographs are obviously mine. The photograph of the small American flag was near the Tomb of the Unknown Soldier, I wondered if perhaps a young child had placed it there…

*Forgive me for not crediting sources…many are from tour guides and multiple resources from which notes were taken but no one source to provide a consistent resource.

Drop Biscuits and Cracklin’ Cornbread…

50189C19-5049-4A7B-BDFB-30F87F907DE8Biscuits and Cornbread are iconic Southern quick breads- made from scratch in a short period of time. Both lend themselves to wonderful variations. Drop Biscuits may have been the easiest of homemade breads, but cracklings added to cornbread- well, it’s from a time not all that many can recall, yet- Cracklin’ Cornbread was and is considered a delicacy.9D3D219A-5E5A-45DC-BF13-E7B27FC3AE79

The first time I recall eating a drop biscuit was when my momma realized she had forgotten to make bread for supper- which was well underway. Drop Biscuits in their purest form are made with a sticky biscuit dough and dropped from a spoon onto a greased sheet pan, then baked. The result is a unique biscuit with a bit more crunch than a normal biscuit due to it’s rough irregular shape, these Cheddar Chive Drop Biscuits are a double variation because ours are made in a cake pan; the result is a tender savory biscuit. Yet, they would be just as good dropped and baked separately on a sheet pan. Here’s how to make:

Camellia’s Cheddar Chive Drop Biscuits 

  • You will need 3 cups of baking mix- do not pack, just lightly filled measures. (I used Pioneer® Baking Mix) 1 1/4 cup of  milk 1 cup of finely shredded sharp cheddar cheese 1/3 cup of chopped chives or green onion tops and room temperature Salted Butter.
  • Preheat oven to 375 degrees. Grease pans with butter. Line a baking sheet with parchment.
  • Gently mix milk into baking mix. Add grated cheese, again- stir lightly (add an extra tablespoon or two of  milk if the mixture is too stiff) 4959A54C-770A-467E-AEE1-1B2268802480
  • Lightly stir in chives or onion tops.
  • On parchment lined baking sheet, using a medium sized serving spoon, drop heaping spoonfuls onto pan leaving space between. You should have 18 biscuits. Sprinkle the tops with a bit of baking mix and put the sheet pan in the freezer for 10 minutes until firm but not frozen.
  • In greased baking pans, gently turn over and place floured side down. 9 drop biscuits in a circular design placing them close together and very lightly flour the tops. 9B92D247-D42D-4D06-A85D-52220A0D6303
  • Butter the tops of the biscuits.
  • Bake for approximately 15-18 minutes (time may vary- for dark pans like mine- baking time was 18 minutes) *I baked one pan of 9 biscuits and tightly covered the other pan to be used at another meal.  Biscuits will be light in color when done- please don’t over bake!A3C1112E-EF81-40AB-AE55-E7A76BB959CB
  • *Variations are endless- bits of cooked sausage or ham, different types of cheese, chopped jalapenos- or make them sweet with the addition of dried fruit or cinnamon and sugar. Baked in a pan these drop biscuits resemble scones or yeast rolls in texture but have the flavor of biscuits. Yum! Make smaller drop biscuits for luncheons or parties for a real treat.

*Travel Tip: Pioneer Baking Company was founded in 1851 by a German pioneer, C.H. Guenther, his baking mixes were a boon for working folks and pioneers since everything but the liquid was included and could be cooked in wood stoves or campfires.

D433D08E-A2B2-4F77-ACD0-4B6E90C9F298Today, if you go to San Antonio, Texas, make sure to go to the Guenther House on the grounds of the Pioneer Baking Company. The house is a restored treasure and the food- oh my! the food is wonderful- a must see and do in San Antonio! An American treasure, where you will find more than just his baking mix- there are waffle and gravy mixes that are wonderful too! Get there early, there’s always a line! Breakfast there is a real treat- just one of their light fluffy biscuits buttered with pepper jelly is divine. If you can’t go there, be sure and try their products!16953BAF-B469-4E9A-84B5-D4203F23BFE7

As a side note- in case you’re skeptical of the German contributions to Southern food, it is believed that Chicken and Dumplings were introduced by Germans who devised a chicken stew with a thin dumpling laid on top, then steamed. Early Germans who came to this country in the early 1700’s contributed in so many ways to American cuisine!  Who can imagine a more iconic dish than Chicken and Dumplings!

8727903D-325C-471E-80FD-1E353F2A0793Cracklin’ Cornbread may disappear if we don’t keep making lard in this country and saving the bits from the bottom of the rendering pots! I know folks who recall hog killings- and the big black iron pots in which lard was rendered from the fat and pork skins, tended mainly by the womenfolk, while the men were handling the larger portions- like hams, shoulders or sides of bacon.

You simply cannot make authentic Cracklin’ Cornbread without genuine cracklings- recently I could only find one grocery store which stocked cracklings in my area. Cracklings aren’t bagged Pork Skins that we all enjoy. Here’s how they look –E6897CA2-3C66-43D5-94AE-B0D277EBAAC7

Cracklings need to be kept chilled or- if you don’t plan to use them often, cracklings freeze well. When times were hard, a pan of cracklin’ cornbread and a bowl of pot likker provided enough vitamins and minerals for survival. I like my cracklin’ cornbread on the thin side, not a big hunk, it’s crispier and has more flavor. The cracklings will become soft and chewy. Here’s how you make-

Camellia’s Cracklin’ Cornbread

  • Preheat oven to 375 degrees. Put an iron skillet with bacon drippings in the pan to heat while you’re mixing the cornbread.
  • You will need: 1 2/3 cup of cornmeal mix. *This is cornmeal pre-mixed with baking powder, salt and baking soda. If you don’t make cornbread as often as I do, keep the cornmeal mix in the freezer. 3/4 to 1 cup of cracklings 1-2 large eggs and enough milk to make a loose mixture- approximately 1 1/2 cup of milk or maybe more.
  • Carefully pour hot bacon grease into the mixture, then quickly and carefully return to the hot iron skillet.
  • Bake for 20-25 minutes until the cracklin’ cornbread is golden brown. Serve hot and buttered.
  • Great with soups, stews, vegetable plates-loaded with  candied yams, peas or beans and turnip greens- fried okra would be good too! Here’s what I served with my Cracklin’ Cornbread and Cheddar Chive Drop Biscuits- a variation of Jambalaya!8E0A9DE1-2969-4DE4-9B55-4C962B0EEFC8

We’ll have to wait for another day for that recipe! We learned how to make cornbread from Native Americans who were thought to mix up the meal with water and bake hoe cakes over an open fire. Leave it to Southerners to figure out how to make cornbread in all of its many variations! I never add any extra ingredients to crackling cornbread, but I do love Mexican Cornbread filled with cheese, corn and jalapenos. Imagine! Just the wonderful variations in Iconic Southern Foods named here- which had their origins in many different cultures- German, Native American, Mexico, Africa, Great Britain and Jambalaya? French Canadians!

Southern food is our history on a plate or in a cast iron skillet. History that is hard, devastating and  not ever easy to talk about… yet over stoves, sinks and community tables… our differences fade and our pasts come together like an amazing spice blend- each one adding an ingredient, method, heat or even madness stirred into a combination that’s not just fit to eat– it’s a  smorgasbord, an amazing feast for the soul and the senses. Southern Food is a melting pot of what we call- Home Cooking.

Love y’all, Camellia

*Pioneer® Baking Mix is registered product, as are Hormel® Cracklings. This is not a sponsored post by either of these fine companies. *All photographs are obviously mine.

Limeade with Roses and Mint…

89A1EE9D-7E5B-42D7-811B-7740D727B42EWhat a day this is! The Run for the Roses at Churchill Downs and Cinco de Maya…a perfect blend of Roses, Mint and Lime if you ask me. I know, I know there have been recipes for Margarita Juleps and Mint Margaritas…but really this seems to be a time to blend something special. I’m not just celebrating an important Southern celebration- none other than the Kentucky Derby, where you can certainly find some amazing and classic Mint Juleps! I’ve even picked my favorite to win the race! Yet, Cinco de Maya is a fun holiday too- I made it a treat with chili dogs and limeade for lunch today! Though some guacamole would have hit the spot, too. Actually- I’m in the mood to celebrate because the roses here at the cottage are just showing out! Can you believe it?

 

 

A03D9E70-2991-417A-8C53-AC99888026D7

 

So, after I had admired the garden which smells heavenly- I picked some rose petals and fresh mint. Mint, to be honest, is a bit invasive… though run a mower over some of it and the fragrance is…. well like a bit of fresh mint! Mimi often made Mint Iced Tea, so I’m reminded of her when the mint returns each spring- C20EBCCB-9846-4884-ABD5-0235DE0DF9E5

I like to make up a batch of mint flavored sugar syrup for the spring and summer iced tea! Later, while I was stirring up the limeade, I decided to make up something special… to celebrate all of it! Here’s what I did:

99D32BD2-25D3-4D1A-9660-D363A9F8486BCamellia’s Limeade with Mint and Rose

  • Mix your favorite Limeade concentrate according to directions, reducing the water by 1/4- *I prefer reduced water limeade concentrate to making fresh limeade for this particular drink.
  • Chill the pitcher of limeade thoroughly.
  • In another pitcher, muddle together a handful of fresh mint leaves, 4-5 limes quartered, 1/2 cup of powdered sugar and one teaspoon of rose water until thoroughly mashed and mint leaf and lime peel oils have thoroughly combined with juices, sugar and rose water. *Alcoholic version: add a jigger or two of your favorite Bourbon or White Rum to the muddled mix.
  • Invite your guests to ‘season’ their own glasses if this isn’t strong enough. Also it is wonderful to mix up sugar and salt and lime zest to rim the glasses! *I prefer the non- alcoholic version- but hey! some folks prefer a more celebratory drink!
  • Add Limeade to Muddled Mixture, chill very well. Top off each glass with a bit of club soda for fizz!
  • Pour into glasses with finely crushed ice. Load with more crushed ice if preferred.
  • Garnish with mint leaves, a lime wedge and of course a rose petal makes it extra special!

While Camellia’s Limeade with Mint and Roses was created for the combo of the Kentucky Derby and Cinco de Maya, it’s also a perfect drink for a Garden Party or a Bride’s Sip and See!  While you’re at it- why not mince a few clean and chemical free rose petals and a 1/2 teaspoon of rosewater to your favorite shortbread! Limeade with Mint and Roses is a wonderful refreshing drink for any occasion!

We visited Churchill Downs several years ago- the racetrack and grounds are amazing;  the whole Louisville area is beautiful, with bluegrass fields, horse farms and distilleries. We were there the week after Derby and the Roses there were beautiful! While at the racetrack, tour guides showed us a special area where very special racehorses are buried. Horses have been buried since ancient times for various reasons- however, at Churchill Downs, the horses, in the traditional manner of burial- just the Head, the Heart and the Hooves are buried symbolically…

‘The head for determination- the will to win, the heart for the spirit and courage of the horse and the hooves for the speed to run the race; oh, that humans would run the race with the qualities of champion horses… Religion often dictates the proper way to bury the dead. Devotion dictates how we honor that which has died….Wherefore, seeing we also are encompassed about by so great a cloud of witnesses, let us lay aside every weight and the sin which so easily besets us; and let us run with patience the race that is set before us. Looking unto Jesus, the Author and Finisher of our faith, who for the joy that was set before Him, endured the cross, despising the shame, and is set down at the right hand of the throne of God. Hebrews 12:1-2 ‘ from chapter 25, Cave Dwellers and Racetracks- from  Four Days- the Lazarus Principle by Brenda Wyatt.

I think whenever we celebrate life in all of it’s many forms, we have decided to live, really live. Do what lights you up, what makes your heart sing, what makes you run the race set before you with patience and joy!-  like Racehorses or these exuberant Roses. Find ways to celebrate life- and if you need refreshment?  Limeade with Roses and Mint  just might hit the spot!

Love y’all, Camellia

P.S. Now, ladies- I’ve lived in places where Blue Laws were in effect, and in dry counties if you get my drift… so, obey the law! If you decide to imbibe-You’ll have to drive well over two counties away to make sure no one sees you buying that liquor- so be sure to persuade a gentleman to procure it for you, just not on Sunday! And for heaven’s sake when you drink- no swigging from a bottle or can- drink from a julep cup or a fine glass; hold it above your waist, otherwise it’s trashy.

*Rosewater is available at most grocers or online- use it sparingly; a little dab on each wrist and behind each ear is nice too!

*All photographs are obviously mine. *Four Days- the Lazarus Principle was written by me- I gave myself permission to quote from it! Available on Amazon.com and other fine booksellers. *

My Derby Horse is number 13, I not a very good gambler but I liked the looks of him and had sort of a Cinco de Maya sounding name- Bravazo! I plan to lift a glass to the winner whoever it is! 99D32BD2-25D3-4D1A-9660-D363A9F8486B

A Stellar Pineapple Pie…

D995DF67-165F-4B3E-B3BF-F73F72DAE62BIn a state where ‘Stars Fell on Alabama’, where the Saturn V Rocket was built and where Space Camps may be producing future aeronautical engineers and astronauts for Moon Shots, where NASCAR drivers sprung out of grease pits and musicians like Hank Williams, Jimmy Buffett and Lionel Richey became Stars- it’s not unusual for a Star to reside among us. For over 100 years the Historic Bright Star Restaurant has been earth bound in Bessemer, Alabama. Designated in 2010 as An American Classic Restaurant by the James Beard Foundation, The Bright Star is an institution in the Alabama restaurant scene. Opened by Greek immigrants in the early 1900’s not long after Philadelphia started making the iconic Cream Cheese- we Southerners embraced them both.

 

 

The Bright Star serves some of the finest food in the South- perfectly grilled steaks, delicious seafood including Greek Style Snapper, Grouper Almandine and Fried Green Tomatoes with Shrimp and Remoulade Sauce. By day, the Star produces vegetable plates and meat and three platters that Alabama Food Historian-  John T. Edge dubbed a ‘Working Man’s Cathedral’.  The main course food is so good, it’s easy to overlook the amazing pies they churn out every day. The Bright Star serves-

  • Lemon Icebox,
  • Chocolate and Coconut Ice Box Pies made in house and-
  •  a stellar Pineapple Cream Cheese Pie which isn’t chilled- it’s baked! It’s always called- Bright Star’s Famous Pineapple Cream Cheese Pie.

I know of no other restaurant that makes this particular pie- I love it. On my last few visits there- I tried to weasel the recipe from a few servers- ‘Well, you boil down the pineapple with some sugar…and other things’ and- ‘Oh honey I don’t know exactly, they blend cream cheese with eggs and sugar and pineapple..’ All vague, even mysterious.

Well, I knew I’d have to research it; turns out Johnny Cash’s mother baked a pineapple pie which had a double crust, and others made pineapple pies which were sort of like Chess pies with pineapple added. However, there are old southern recipes for Baked Pineapple Pies which include pineapple, cream cheese and pecans. The Bright Star’s Pineapple Pie doesn’t use pecans- it’s always had slivered almonds on top- they use these same almonds generously on their famous seafood entrees. Come to think of it- Almonds would make it more ‘Greek’ than Southern Pecans- so maybe it’s an adaptation one way or another; I simply cannot find the origin of it. I do think Bright Star uses the slivered almonds to great advantage of the overall taste of this pie. I thought I’d give the old recipes a whirl and see if I could re-create it, using almonds and adding almond extract.  I’d never be so bold to call it the famous Bright Star’s Pineapple Cream Cheese Pie…. My version is open to interpretation.  Here’s how I made:C279774E-2E20-4CB9-A0E3-C06D209A23F2

Camellia’s Stellar Pineapple Pie

  • Bake, according to directions- one Deep Dish Pie Crust. (I pressed 1/8 cup of slivered almonds into the bottom of pie crust before baking in a nine inch cake pan- which is how I prefer to make pie crust for single crust pies. ) Do not overbake. Cool.
  • In a medium saucepan- heat 2 (8oz. cans of Crushed Pineapple with Juice I used Dole® Crushed Pineapple) and 1 1/2 cups of Sugar; bring to a simmer over medium high heat.
  • Stir 1/4 cup of Cornstarch and 1 cup of Water in a small bowl, until well combined. Stir into pineapple/ sugar mixture. Stir constantly until mixture is at a low boil. Stirring constantly until very thick- do not scorch.
  • Remove Pineapple Mixture from heat and allow to stand until cooled to room temperature (barely warm).
  • Meanwhile, preheat oven to 325 degrees.
  • In a separate mixing bowl, at medium/low speed- mix 4 oz. room temperature Cream Cheese (one half of an 8 oz. package, I used Philadelphia® Brand) with 3/4 cup of Sugar and 1/4 cup of all purpose Flour. Mix until fully combined. Add by hand, one large Egg, 1 teaspoon pure Vanilla Extract and 1 teaspoon of pure Almond Extract. Stir until completely combined and has a smooth creamy texture.
  • Fold cooled and thickened pineapple mixture into cream cheese/sugar and egg mixture. Gently combine and pour into cooled pie crust. *Some recipes called for putting the pineapple/sugar mixture on the bottom of the pie crust, one called for combining the two- I believe it is best to combine them- but it’s your call.
  • Top with 1/4 to 1/3 cup of Slivered Almonds.
  • Bake for 35-40 minutes. Test with a toothpick in the center of pie- if it comes out clean- pie is ready- if not bake an additional 5 minutes or so.
  • Allow Pineapple Pie to cool fully. I put mine on a wire rack and then chilled for ease of slicing.  This is a rich pie. Needs no embellishment. Serves 8. Enjoy! 47CD3CF4-946C-409B-BA0C-379366C9BBF1

Despite the amount of sugar in this pie, it is not overly sweet, but it is unique in texture and taste. Again, this is an adaptation of the famous Bright Star’s Pineapple Cream Cheese Pie.  Two Crust Pineapple Pies use a filling almost exactly like the first step of this pie but are doubled- the bottom crust is partially baked, then filled and the second layer is put on top or made into a lattice pattern. Other Pineapple Pies are like Ice Box Pies and are generally no- bake mixtures.  Pineapple Pies strike me as the type of dessert that would be a refreshing compliment to almost any meal but particularly good after a seafood entrée.D995DF67-165F-4B3E-B3BF-F73F72DAE62B

Pineapple is used extensively in Southern Cooking- Upside Down Cakes, Congealed Salads, Decorating Glistening Baked Hams and a mixture of cream cheese, crushed pineapple and a bit of mayonnaise, as a filling in delicate Tea Sandwiches. Any way you slice it or crush it- Pineapple is one of my favorites! A true Star.  If you haven’t been to the Bright Star in Bessemer, Alabama, I would encourage you to go!  You will find them at www.brightstar.com Check out the menu and history!

Love y’all, Camellia

*Quote by John T. Edge Alabama Food Historian on page 30 of  ‘Alabama Food- Classic Dishes, Restaurants and Chefs’ – copyright 2012 Alabama Media Group

*All photographs are obviously mine. Good food, Good fun at Bright Star!

 

 

Caribbean Hot Chocolate…

3585C44D-99DA-4432-BF26-693A7C7DFAA2The weather had been near perfect for our holiday vacation, but on the morning we were to leave – it turned chilly. Our driver was beautifully spoken, a blend of British and French perhaps, he too remarked on the chill in the air. We spoke of citrus groves and sugar cane fields long gone from Central Florida’s -Orlando; now covered with hotels, shopping malls, hotels and amusement parks; of how the cooler weather this year would affect the prices of fresh fruit later on.

I recalled, as a child, seeing fresh cut sugar cane stalks which looked like thick dark green bamboo. How we would stop at roadside stands and buy a stalk or two- stripped of the dark green outer stalk and trimmed into bite size pieces. The sugar cane is so fibrous, it can’t be eaten, however- the juice was so fresh and sweet. Our driver remarked how he enjoyed that treat too. And, he said he missed his Morning Chocolate which used fresh sugar cane juice. I asked where he was from- ‘Dominica.’ was the reply. Then he told me how his Morning Chocolate was made. I almost swooned- a Caribbean Hot Chocolate! Who would think of such a wonderful spicy blend? Made for decades, it sounded more like an updated health food concoction that wasn’t blended up into green juice! Hot, spicy, chocolate with coconut milk- amazing! D7111B69-E97C-4C99-B2B6-C049F5F8932C

This past week, while recovering from a seasonal cold and trying in vain to have a good attitude about the cold spell we’ve been having… I recalled the heavenly concoction our driver described. That Caribbean Hot Chocolate was so good, I surely had it wrong…I checked my hastily scribbled notes and tried it again- for research purposes only… who am I kidding? I wanted another cup of Caribbean Hot Chocolate! Still. I checked the nutritional values and I am happy to report- it appears to have significant health benefits! Since the driver never claimed to have a name for his Morning Chocolate- and never gave me the exact measurements- and given the fact, that Dominica is certainly south of here…don’t you know I’m gonna claim it? Here’s how you make… Camellia’s Caribbean Hot Chocolate

You will need:

  • Dark Cocoa Powder
  • Cane Sugar Syrup
  • Coconut Milk
  • Ground Cinnamon and Nutmeg- preferably freshly grated. 88CC8A48-93D0-4B00-AE8A-9A9FF0BFFD35

Method:

  • Blend 1 cup of Cane Sugar Syrup with 2 Tablespoons Dark Cocoa Powder in a small saucepan and heat until combined. (*If you aren’t able to find Cane Sugar Syrup- you may make a cane sugar syrup with equal parts cane sugar- preferably unrefined -and water.
  • Heat until sugar has melted thoroughly, chill and store in a jar indefinitely in the refrigerator. *You may also substitute dark chocolate instead of cocoa- melt it thoroughly in sugar syrup, blend until smooth.
  • When combined, add 1 cup of Coconut Milk (low fat or light coconut milk is recommended- especially if you are using dark chocolate instead of cocoa, or if you are watching calories… and who isn’t?)
  • Heat until very warm but do not boil. Pour into mug or coffee cup. Finish with a fresh grating of nutmeg and a sprinkle of ground cinnamon, to taste. Enjoy!  3585C44D-99DA-4432-BF26-693A7C7DFAA2

Now, I’m not sophisticated enough to give you the nutritional values, however this is a plant based non-dairy hot chocolate.

  • Coconut milk has been shown to improve the immune system, provide essential electrolytes, helpful minerals like magnesium and iron; great for stress and relieves muscle tension, improves digestion and the protein found in Coconut Milk almost makes it an energy drink!
  • Dark Chocolate or Cocoa is an antioxidant and is said to help heart and brain function and more!
  • Those probiotics so many are fond of, generally include Nutmeg as an ingredient which aids digestion, Nutmeg has also been called a Brain Tonic, relieves pain, and some say is a natural sleep aid (making it a good bedtime drink as well!)
  • Cinnamon is well known for health benefits- with antioxidant properties and as an anti-inflammatory.

Now, I’m not ready to say- it was the cure for my Common Cold but it sure made recovery more pleasant! Our best wishes to our wonderful driver from the Commonwealth of Dominica- I wish I knew your name! All of the ingredients were native to his beautiful homeland with it’s natural hot springs, volcano and botanical gardens! Warm Winter Wishes! I hope you’ll try this Caribbean Hot Chocolate whether you’re fit as a fiddle or under the weather!

Love y’all, Camellia

*p.s. A big thank you for the Winter Mug from sweet Paula! And..I used a cane sugar syrup made right here in Alabama for over 100 years -ALAGA -Cane Sugar Syrup made by Whitfield Foods, Montgomery, Alabama. (334) 263-2541. (This is a blend of corn syrup and cane syrup) You may be able to find cane sugar syrup in health food stores or online at Amazon.com A41AA1F6-78D7-4585-95A5-935B30C0E571

Art in the Parks…

0C77B8ED-AA6A-4E87-9CAB-943A6EBBE3F2The Beholder’s Eye is the best test for Art…great art is so many things, it’s hard to pin down- The way Fabric is stretched across a bright Blue Sky or tied upon a Shoulder- DF9A64B6-4481-4C3B-B3A3-9F83539AA546

A School of Bright Fishes or a Fantasy of Wishes- B1368F01-92D9-4879-8440-A4BF34E5FF92

An Aardvark or an Avatar- well- that’s certainly something only a discerning Beholder’s Eye knows is Art… C8D2D65E-7443-4112-82AF-676E1231868E

A Poster, a Print or Prose… yes I think I’d pick some of those, but then again putting words together pleasantly is an Art Form to me. B4AA0D2B-263E-4CC0-8A2B-068F89D7BF25

No one can deny an Animal Print looks far better worn by a Zebra than a Turtleneck on a Giraffe. Who wouldn’t be charmed by a Photograph of the time an Elephant crossed the road?

 

The many ways Light plays upon the Water- Magical Reflections or artfully rushes in several directions…

 

Is it Fire, a  Jeweled Crown, a Horse captured in sculptured metal- A Mural-ed Wall or Architecture?

 

 

Or surely it’s the Pleated Palm Leaves and a Flower Bed.

 

 

Mr. Disney’s Parks are a sensory overload of Magic, Music and Days. If Disney’s Art in the Parks were a Dance Studio- it would be a blend of Tap, Jazz, Soft Shoe, Waltzing Ballroom Dancers- ending with Marching Bands and Ballerinas followed by Fireworks and Classical Music – a Dance of Art, Talent and Reality laced with a heavy dose of Imagination… I suppose that Art really is a blend of expressions and impressions. If you can:

  • Rest your Eyes from the Soaring Sights-
  • Refrain from the Heart Racing Excitement of crowds…
  • the Culinary Wonders and Flubs,
  • the Snagging of Fast Passes,
  • the Overload of Winding Lines, Strollers and
  • Walking Miles and Miles…

68719AC4-3352-4BB7-A0B8-C7AD1382E95APause occasionally and Contemplate with your own Beholder’s Eye the Art of the Parks…

Love y’all, Camellia

D8C828F2-C078-4502-8559-DDD60B6FC4FB*All photographs obviously taken by me- in Orlando, Florida

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