I was born on Capitol Hill in Washington DC. My mom, Izetta, was born in Tennessee and raised in Waterford, Virginia. My dad, Charles Irving, was born in a small town outside of Leesburg, Virginia. Most of my aunts and uncles remained in Virginia. We would drive to the country every Sunday and had wonderful Sunday dinners with relatives. My mom would help cook in their big country kitchens. Nothing says comfort like southern food and. . .good ole' hospitality is truly a southern tradition.
I had 3 of these for lunch today. It is a healthy alternative to a sandwich and especially good for people who are gluten intolerant. You get 6 slices out of one large sweet potato. I had 3 for lunch and my husband opted to have something completely different. That's okay, I put the other 3 wrapped up in the refrigerator for me tomorrow.
1 large sweet potato 2 T almond butter or peanut butter 14 blueberries 2 T pomegranate seeds 4 oz goat cheese, room temperature 2 T pesto 2 cherry tomatoes, thinly sliced 6 slices cucumber 1 t snipped chives Sprinkling of dill Scrub potato thoroughly and with a very sharp and heavy knife, slice off each side and then slice the potato into 6 slices. Place in a toaster and toast until softened and lightly browned. Place all 6 slices on a work surface. Spread two slices with almond butter or peanut butter. Top with blueberries and sprinkle with pomegranate seeds. Spread the next 4 slices with the softened goat cheese. Drizzle a little pesto on 2 slices and top with tomato slices. Top the last 2 slices with cucumber slices, sprinkle with the snipped chives and a little sprinkling of dill. Serves 2
My grandmother, Annie Louise Middleton, was born and raised in Kentucky. This is the most delicious recipe for bread pudding. You can leave out the Bourbon, if you prefer.
1 loaf of challah or brioche bread, cut into cubes (or a good quality country white bread) Preheat oven to 325 degrees F. Spread bread cubes on two rimmed baking sheets. Bake in the oven for 20 minutes. At the same time, spread pecans on a small baking sheet and bake along with bread cubes, for 10 minutes only. Remove bread cubes and pecans. Let cool completely. (1) Pudding
2 cups whole milk
½ cup heavy cream
½ cup granulated sugar
2 t pure vanilla extract
¼ t sea salt
3 large egg yolks
(2) Pecan Crunch Topping
½ cup brown sugar ½ cup toasted and chopped pecans
2 t cinnamon
1 t ground cardamom
3 T softened butter
(3) Bourbon Crème Anglaise
1 cup whole milk
1 cup heavy cream
4 large egg yolks
½cup granulated sugar
1 t pure vanilla extract
¼ cup Kentucky bourbon (optional, of course)
(1) In a large glass measuring pitcher or bowl, whisk together the milk, cream, sugar, vanilla, salt, and egg yolks until mixture is smooth.
Spread bread cubes out into a baking dish or individual custard cups, as shown.
Pour custard over bread, leaving tops of bread exposed.
Let sit on the counter for 20 minutes while you make the Crunch Topping.
Preheat oven to 350 degrees F with rack in the center of the oven.
(2) In a small bowl, combine the Pecan Crunch Topping mixture.
Sprinkle mixture evenly over the bread pudding.
Place the baking dish into a large roasting pan and add enough hot water to come halfway up the sides of the baking dish.
Bake pudding for about 45 to 50 minutes until top is lightly browned.
(3) In a small saucepan over medium-low heat, add the milk and cream.
Heat until just below boiling.
In a small bowl, whisk the egg yolks with the sugar.
Add ½ cup of the hot cream mixture to the egg mixture and whisk to temper the eggs.
Pour the tempered egg mixture into the pan with the rest of the cream mixture.
Over low heat, stir with a wooden spoon and let mixture thicken to coat the back of the spoon. Do not boil.
Stir in the vanilla and bourbon and keep warm. When ready to serve the bread pudding, pour the Crème Anglaise through a fine mesh strainer into a gravy boat and pour over the servings of puddings. Serves 4 to 6
Lemon juice and zest give the pancakes a citrus zing. Ricotta cheese gives the pancakes a fluffy texture. Blueberries give the pancakes a traditional fruity flavor...for a perfect Sunday morning breakfast.
1 cup all-purpose flour 1 t baking powder ½ tbaking soda Pinch of fine sea salt ½ cup whole milk ½ cup ricotta cheese 2 T unsalted butter, melted 1 large egg Zest and juice of 1 lemon 2 T honey In a medium bowl, whisk together the flour, baking powder, baking soda, and salt. In another bowl, whisk together the milk, ricotta, melted butter, egg, lemon zest, lemon juice, and honey.
Make a well in the flour mixture and pour in the milk mixture. Gently whisk together being careful not to over mix. The batter should be slightly lumpy. Set batter aside for 15 minutes. Heat griddle and brush lightly with some oil. Preheat oven to 225 degrees F. Using a ¼ cup measure or an ice cream scoop, pour batter in pools, 2 inches apart. Keep pancakes warm in the oven while cooking the rest. Makes 14 to 16 pancakes
When I was a child growing up in Washington, DC, I loved to go to High's Ice Cream Store and buy a cone of Butter Brickle Ice Cream for 5 cents. It was my absolute favorite flavor. My second favorite was Chocolate Ripple.
I think this recipe is even better than what I remember. The toffee bits are easy to make but if you don't want to make it, look for a bag of either Heath's Toffee Bits or Bits O Brickle in your super market.
½ cup (1 stick) unsalted butter
½ cup light brown sugar
6 T unsalted butter
2 T unsalted butter
¾ cup packed light brown sugar
2 cups half-and-half
1 t pure vanilla extract
2 cups heavy whipping cream
Pinch of sea salt
To Make the
In a small saucepan, add the brown sugar and butter.
Bring to a boil, lower heat slightly and let gently boil until a
candy thermometer reaches 300 degrees F.
Pour mixture onto a baking sheet and allow to cool completely.
Once it is cooled, break up the toffee into pieces and place in a
resealable plastic bag.
Using a rolling pin, break up the toffee into small pieces.
To Make the Ice
In a large saucepan over low heat, warm the butter, brown sugar,
and half-and-half until the butter and sugar have melted.
Turn off heat and add the vanilla extract.
Let cool to room temperature and then add the heavy cream.
Pour into a covered container and refrigerate until completely
Pour the mixture into an ice cream maker and freeze, according to
Scoop ice cream out of ice cream maker, into a large covered
container and stir in the toffee bits.