I woke up Sunday morning with an itch to make breakfast. Not just oatmeal or eggs and toast par usual, but something a little special. A mite indulgent. I had also recently remembered the strawberry jewels buried deep in my freezer. I had an open bag of cornmeal that needed using up. All these disparate filings of ideas were pulled together by the magnet of an upside down pancake like this one.
However, somewhere between desire and endeavor things went awry. I forgot both the eggs and baking soda, making a batter that consisted only of flour and cornmeal mixed with buttermilk. As I mixed it up, I marveled at how fast it came together. As I poured it into the skillet, I fretted over how it failed to cover the whole pan. It was only as I closed the door to the oven that I realized my mistake.
Too late.
We ate it anyway. Gummy batter and all. At least the strawberries were good.
Posted 12 years, 11 months ago at 3:28 pm. 2 comments
{this moment} – A Friday ritual from SouleMama. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.
If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.
. . . . . . . .
Posted 12 years, 11 months ago at 6:05 am. 3 comments
New Year’s resolutions are in season now. But I always feel a little disingenuous making them. After all who really cares about someone else’s resolutions once it’s not a third grade writing assignment? Also, it sometimes seems like the wrong time of year to be making new beginnings. Everything in nature has gone dormant and I often feel the summons to hunker down with them until spring.
And yet
Something in my psyche needs this shot of motivation after the let down of the holidays. Perhaps instead of dormancy, I ought look at the bare branches and listless patches of ground as a blank slate. Since I squander so many of them, I can use all the new beginnings I can get.
Perhaps it’s just the terminology I struggle with. Resolutions seem so rigid. They resound with do’s and don’t's. By mid-February most of us Resolutes are engaged in some form of double think. That didn’t count because I was tired. It was a special occasion. I won’t do it from now on. New Year’s resolutions are hard to keep precisely because a year is long time to hold to an intention that’s stiffer than a starched collar. I need something more along the lines of a pair of jeans. Something that I can take with me through my days, good, bad, and bland. A list not about guilt but about ambition.
Yes, an ambition. That’s a much better word.
Glad I got that sorted out.
Here’s a peek at my home and hearth list of ambitions for the year:
- Make fermentation a habit. So far I’ve only thought of fermenting foods as a way to preserve them. I’d this practice to become more integrated into my kitchen. Inherent to this practice is learning to make some kind of fermented beverage, be it kombucha, kefir, ginger beer, ect.
- Learn to sew or knit proficiently. Like, actually be able to make useful things, not just row after row of stitching.
- Relearn photography basics. Even though I took a photography class in high school, I can no longer remember exactly what’s meant by words like aperture and focal length. I’d like to reclaim this skill.
- Make soap.
- Learn to use more organ meat. Other than the occasional liver and onions for dinner (that I’m obligated to warn Mr. Quotidian about at least three days in advance, serve with dessert and sandwich that meal in between other more normal meals to make up for it) I don’t really know how to cook these parts of animals.
- Make regular trips to the thrift store. I’ve known for awhile that effective thrifting is habitual thrifting. While there are magnificent treasures out there, they most often go to those who are familiar with the bins, shelves, and racks.
- Learn more about traditional Southern food. Not the Crisco and food coloring South, but the way people cooked deep in the South’s history. Places to start my research are Anson Mills and Southern Foodways Alliance.
Posted 12 years, 11 months ago at 5:24 pm. 7 comments
Have you ever happened to walk outside alone on Christmas Eve? It’s something of a private tradition of mine. On some pretext I leave the gathered family… must get something from the car…. anyone checked the mail?…just a moment. In that moment I step outside, the cold and the silence are indistinguishable. The chill cuffs my nose and swipes at my fingers. (I am inevitably under dressed, mistaking the warmth of good company for warmth of weather.) The silence thumps against my ears as the door closes behind me. Everything is muffled, from the boisterous sounds of family inside to the thrum of traffic. There aren’t even any summer insects to break the silence. It is still. And cold.
In that moment I am aware of the weight of tradition. I feel the presence of Christmases past, both those I’ve been a part of and those that aren’t mine to remember. So much expectation, merry-making, disappointment, loneliness, and hope bound to one night hangs heavy in the damp dark air.
I know the mysteriousness is mainly an invention of my own mind. Perhaps that the same stillness could be felt on other nights if only I were to take notice. But still.
This cake reminds me of that moment I seek out every year. It is combines the warm spice of gingerbread decorating, the stillness of dark chocolate melting on your tongue, and the malty tang of a stout drink enjoyed with friends. And it is most mysteriously dark. Because I used part coconut oil instead of all butter, this cake will stay moist for several days. I like it iced with a frothy whipped cream cheese icing. The cake seems to need it, just as we need to celebrate the light during the darkest time of year. However, neither the cake nor the frosting are extremely sweet. If you’d like a sweeter rather than tangy frosting, feel free to add more honey. I made my cake in a angel food cake pan, but I’m sure this would be beautiful baked in a more decorative bunt mold or even a simple loaf pan. (Note that this recipe makes 2 loaf cakes. If you just want one, cut the recipe in half.) Though if you do use a decorative pan, you might want to consider leaving it unfrosted and instead dusting it with some powdered sugar or even finely shredded coconut.
Christmas Eve Cake
Inspired by Nigella Lawsons’
Chocolate Guinness Cake and the Stout Gingerbread Cake in
The Last Course: The Desserts of Grammercy TavernFor the cake:
1 bottle of dark spicy beer, such as Guinness extra stout
1 cup dutched cocoa powder
2cup molasses
1 T baking soda
6 eggs
1/3 cup sugar honey
1/2 coconut oil
1 cup butter, softened
4 cups white whole wheat or whole wheat pastry flour, as you wish
4 T ground ginger
2 T ground cinnamon
2 tsp ground cloves
2 tsp freshly grated nutmeg
2 tsp ground grains of paradise or freshly ground black pepper
2 tsp ground cardamom
4 T freshly grated gingerFor the icing:1 package of cream cheese, softened
a drizzle of honey (1/8- 1/4 cup, as you wish)
1/2 cup heavy creamPreheat the oven to 350°. Generously butter your pan(s). (See note above.) In a large saucepan over medium high heat, bring the beer, honey, and molasses to a boil. Seriously, get a really large pan. Beer is volitale and boils over easily, as my kitchen floor can attest. Once it’s boiled, take it off the heat and add the baking soda. Stir very very gently. Let it sit as the foam settles itself down. When there is enough space in the pot, add the butter and coconut oil, using the residual heat to melt. Let it cool to baby bath temperature.Meanwhile, mix together the flour, cocoa, and spices, except the fresh ginger in a large bowl. In another large bowl, beat the eggs. Add the molasses mixture to the eggs and mix well. Make a well in the flour mixture and pour the liquid into the dry ingredients. Mix until just blended. Add the fresh ginger and mix gently.
Pour the batter into your pan, gently tapping it on the counter to release any air bubbles. Bake in the oven for 60-90 minutes for bundt pan, and slightly less for loaf pans. It’s done when the top springs back gently when pressed. Though it can be hard to see, if it smells like it’s getting too dark, cover the top with foil until the rest of the cake is done.
Remove it from the oven and let cool for a couple minutes before running a knife or spatula around the sides. Gently release the cake from the pan and let cool completely on a rack before frosting.
In a food processor of stand mixer, beat the cream cheese till it’s light and fluffy. Add the honey and cream and beat again until frothy. Frost the cake with a liberal hand. Dust the top with extra spices if you’d like or leave it immaculately white.
Posted 13 years ago at 8:10 am. Add a comment
Pork and apples… mmmmm….
Pork and apples might’ve been my first foray into the world of food pairings. I’m not sure what prompted me to ladle apple sauce over my leathery pork chop that day in my college cafeteria. But I thought I was a genius. It wasn’t till later that I realized pork and apples is a tried and true culinary couplet.
Cider Braised Sausages with Apples and Collards
inspired by
America’s Test Kitchen and
Epicurious
1-2 T bacon grease, lard, ghee, coconut oil, as you wish
4 medium or spicy sausages, as you wish
1 large onion
2 cloves garlic, minced
1 firm baking apple such as granny smith, cored and chopped
1 cup apple cider*
1 bunch collards, washed
1/4 cup apple or pear butter
3T apple cider vinegar
a pinch of red pepper flakes
1/2 cup heavy cream
salt and pepper
Remove the large ribs from the collards by holding them by the stem and stripping them up the stem, much as you would a stalk of rosemary. Gather the leaves together and chop roughly. Set aside. Bring a large skillet over medium high heat and melt1 T of the fat. When it sputters, add the sausages, leaving space in between each one so that they don’t steam. Let them sizzle without moving until a good crust is formed, about 1 minute. Then use tongs to flip them and brown another minute. Remove to a plate. Add the onions and garlic, if necessary add the rest of the fat. Sprinkle with a pinch of salt and let them saute for about a minute, until the onions are slightly translucent and the garlic begins to color. Pour in the cider and scrape the bottom to remove the flavorful fond. Stir in the vinegar and red pepper flakes and bring to a simmer. Add the apples and another pinch of salt. Replace the sausages and add the collards and stir until they cook down a bit. Put a lid on the skillet and reduce heat to low. Braise for about 10 minutes. Remove sausages again (sorry…) and keep warm. Add cream and apple butter. Stir until it thickens into a lovely silky sauce. Replace the sausages and rewarm if necessary. Serve with cornbread to mop up the sauce.
* I used leftover spiced cider I made for a party. However, you could use a favorite hard cider or even apple juice. Though if you do use juice, make sure to get a good quality one, preferably unfiltered, for the most apple-y taste.
Posted 13 years ago at 6:10 pm. 4 comments
{this moment} – A Friday ritual from SouleMama. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.
If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.
. . . . . . . .
Posted 13 years ago at 6:02 am. 9 comments
{this moment} – A Friday ritual from SouleMama. A single photo – no words – capturing a moment from the week. A simple, special, extraordinary moment. A moment I want to pause, savor and remember.
If you’re inspired to do the same, leave a link to your ‘moment’ in the comments for all to find and see.
. . . . . . . .
Posted 13 years ago at 6:00 am. 1 comment
