Buttermilk Cornbread

March 8th, 2018

Buttermilk Cornbread

Crumbly, rich cornbread always has a place of honor on my table.  My favorite is Rosa’s Cornbread which I blogged about here.  But Rosa’s Cornbread is almost too rich for most meals.  I save it for our yearly New Year’s Day celebration.  I found this recipe in a Southern Living Cookbook.  It has much less fat and more buttermilk.  Since I had a carton of buttermilk in the refrigerator that needed to be used, this was the perfect way to accomplish that.

Buttermilk Cornbread

This is a winner with its golden crust and tender crumb.

Blue Wave

We are enjoying the restaurants in New Smyrna Beach.  I loved this wall of herbs at the entrance to The Third Wave Cafe.  The secret garden behind the restaurant is a favorite place to eat.

Third Wave Cafe

It is a magical spot at night.

Chicken Salad Third Wave

The food is sourced from local farmers.  The chicken salad croissant is made from organic chicken, dried cranberries, orange mayonnaise, apples and mixed greens.  The evening menu includes tapas, wood-fired pizzas and full entrees like Shrimp and Grits and Shrimp and Scallop Scampi.

Forgive me for not blogging more often, but we have been very busy this winter.  Our friends will arrive for bike week tomorrow so I probably won’t be on my blog for a little while.  We return to Lake Lure the first of April.

If you like cornbread, I think you will like this one.  Hope you give it a try.

BUTTERMILK CORNBREAD (Southern Living)

1/3 cup butter
2 cups self-rising white cornmeal mix like White Lily
3/4 cup all-purpose flour
1 Tablespoon sugar
2 1/4 cups buttermilk
2 large eggs

Place butter in a 10-inch cast-iron skillet, and heat in a 425 degree oven 5 minutes or until melted.

Combine cornmeal mix, flour, and sugar in a large bowl.

Stir together buttermilk and eggs.  Add to dry ingredients; stir just until moistened.  Pour over melted butter in skillet.

Bake at 425 degrees for 25 to 30 minutes or until golden.  Cut into wedges.  Makes 6 servings.

Printable Recipe

Orange French Toast

December 28th, 2017

French Toast

One way to usher in the New Year is with this Cointreau spiked French toast.  The French bread is soaked overnight in a mixture of eggs, orange juice, the orange liqueur, cinnamon, sugar and vanilla.  It can be topped with powdered sugar and an orange infused maple syrup.  We enjoyed this Christmas morning, but it would be perfect for New Year’s Day.

IMG_0058

The recipe came from one of my childhood friends.  I have mentioned before that a group of my high school friends and I self-published a cookbook of our favorite recipes.  Norma had spent many years as a caterer and this was one of the breakfast dishes that she liked to serve.  It is very easy to assemble for a crowd once the initial soaking is finished; just brown and serve.

Orange Juice

Serve with Champagne and orange juice for a celebration of the new year.  I offer you love and hope for 2018.

ORANGE FRENCH TOAST

1 loaf of French bread
6 eggs, beaten
2 cups orange juice
1/8 cup Cointreau or other Orange liqueur
1/2 teaspoon cinnamon
1/2 teaspoon salt
1/4 cup sugar
1/2 teaspoon vanilla

Powdered sugar
6 ounces maple syrup
2 ounces orange juice concentrate
1/2 teaspoon vanilla

Slice bread into 1-inch thick slices.  Lay bread in jelly roll pan.  Pour next 7 ingredients that have been whipped together, over the bread and refrigerate overnight.  Turn griddle on medium and heat up.  Lightly butter griddle, lay bread on griddle and cook for 5 minutes on each side.  You can finish cooking if need be in the oven at 325 degrees.

In a saucepan, mix together the maple syrup, orange juice concentrate, and vanilla.  Cook mixture for 15 minutes.  Sprinkle french toast with powdered sugar and pour sauce over it.

Printable Recipe

France: The Week in Paris

October 15th, 2017

Garlic-Rosemary-Baguette-2v
There is no better way to start a blog post on Paris than with French bread.  Baguettes are available in every Boulangerie in France and it seems that every other person that you see on the street has one tucked under his/her arm.  This was my attempt at duplicating it a while back.  You can find the recipe here.  We are back from our two week trip to France and are slowly easing back into our normal time zone.

Place Vendome

On a drizzly day in Paris, we walked from our apartment near Notre Dame Cathedral in the 5th Arrondissement to the Place Vendome in the 1st Arrondissement.  We were with our French friends Laurent and Carole.  Place Vendome is home to the Paris Ritz Carlton where Lady Diana was staying before her unfortunate accident.  The Ritz is temporarily closed for renovations.  All of the high end jewelry stores are also on the square.

Palais Royal

We also visited the Palais Royal.  The inner courtyard was transformed in 1986 by a controversial art installation known as Les Colonnes De Buren.  The artist, Daniel Buren, envisioned a conceptual grid of varying heights of black and white striped columns.  Many thought that the whimsical columns clashed with the classical architecture surrounding them.  But today it appears that people are enjoying the whimsy.  There was even a bride and groom posing for their photographer on two of the taller columns.

Carole Palais Royal

Our French friend Carole also posed.  I couldn’t enhance the previous picture because it was on another camera, but this was from Instagram on my iPhone.  Love the options for enhancement on Instagram. Love Carole’s French elan.

Luxembourg GardensOn a sunnier Fall day we spent some time in the Luxembourg Gardens.  The Luxembourg Palace was commissioned by Marie de’ Medici, the widow of  Henry IV.  She designed the gardens to conform to designs from her native Florence.

Notre Dame Cathedral

David got up early one morning and walked the several blocks to Notre Dame with the intention of climbing to the top of Notre Dame Cathedral to commune with the gargoyles.  I am pleased to report that he made it to the top.

David at Notre Dame

The 400 steps winding upward were a challenge but he was proud that he made it.  Not bad for a 70 something guy.  The views of Paris were awesome.

Shakespeare and Company

We enjoyed visiting the iconic Shakespeare and Company.  This bookstore has been around for decades and was a hang out for some of our most illustrious American authors.  Browsing the books was enjoyable and we also appreciated the staff who Googled information for us.  It is such a friendly place.

Paris Flower Market

After leaving Shakespeare and Co. we crossed the bridge to the island of Ile de Cite to walk through the Flower and Bird Market.  It is always a tranquil place in the busy city.

Eiffel Tower

We ended a day with a river cruise on the Seine.  J’aime Paris.  There will be more about restaurants in my next post.

Pain D’Epices – French Spice Bread

September 23rd, 2017

Pain D'Epices

We leave for France on Tuesday.  It has been a long time in the planning.  In honor of our upcoming trip, I made Mimi Thorisson’s Pain D’Epices.  It is a humble spice bread that is good in so many ways.  Serve it warm smeared with butter, top it with hummus for an appetizer, or spoon on your favorite jam. It can be anything that you want it to be. It is both sweet and savory. The following are some of the places that I am considering visiting in Paris.

Le Petit Chatelet

We will be staying in the Latin Quarter on this trip.  We previously stayed in the 7th Arrondissement near the Eiffel tower. I am very familiar with that area of Paris.  The Latin Quarter is in the 5th Arrondissement on the Left Bank.  There are so many historical points of interest there. Our apartment is a block from the Sorbonne, the famous Paris University specializing in the arts, humanities, and languages.  But it is also close to Shakespeare and Company. The original bookstore was opened in 1919 and was a refuge for many early American writers like Hemingway and Ezra Pound. The current location is close to The Notre Dame Cathedral.  Le Petit Châtelet is next door to Shakespeare and Company.  Even though it is in a touristy area, the restaurant is authentic and charming with a delightful view of the cathedral.

le-caveau-du-palais-salle-cote-bar-place-dauphine-341ab

Le Caveau du Palais is in a quiet pocket on Ile de Cite.  The restaurant is what the French call charme fou, utterly and incredibly charming.  It is on Place Dauphine, a tranquil triangular park. Outside seating is a pleasant option while watching elderly men playing Pétanque in the adjacent park.

Le Caveau du PalaisIt would be a pleasant place for lunch.

RobertetLouise_RibSteaksintheFireplace

With Gingham curtains at the windows and the smell of wood smoke in the interior, Robert et Louise has been a Marais destination for generations.  Specializing in steaks cooked over a wood fire, it would be a good choice on a cool evening for French comfort food.

chez-la-vieille

But for our special night out, we have chosen Chez la Vieille.  “La Vielle” literally means old woman.  The restaurant was started by French cook Adrienne Biasin who had a strong French temperament.  When it closed in 2012, Chicago born chef Daniel Rose (of the popular Paris “Spring” restaurant) decided to re-open it.  It has been redesigned but retains many of the old school dishes like blanquette de veau.

I will try to post to the blog while we are traveling.  But I will definitely be posting pictures to my Instagram account.  Hope you follow me there.  Au Revoir.

PAIN D’EPICES (Mimi Thorisson)

5 1/2 tablespoons unsalted butter, melted, plus more for the pan
1 cup all-purpose flour
1/4 cup buckwheat flour
1/3 cup almonds finely chopped
2 teaspoons baking powder
1/4 teaspoon ground cinnamon
1/4 teaspoon grated nutmeg
1/4 teaspoon ground cloves
1/4 teaspoon ground ginger
2/3 cup lavender honey
1 large egg yolk

Preheat the oven to 350 degrees F.  Grease a 9″x5″ loaf pan with butter

In a large bowl, combine the flours, almonds, baking powder, cinnamon, nutmeg, cloves, and ginger.  Add the honey, melted butter, and egg yolk and mix well.

Scrape the dough into the prepared pan and bake until a knife inserted in the center comes out clean, about 40 minutes.

Unmold and let cool at least slightly before serving.  This is good at room temperature.

Printable Recipe

 

Garlic Confit Toast

July 14th, 2017

Garlic Confit Bread

We all love garlic bread.  I have made many versions over the years. But I have to say that this recipe is the most amazing I have ever made.  Brought to the internet by Bon Appetit, I couldn’t resist making it.  It helps that my weight-conscious husband is on a motorcycle trip and I can eat anything that I want for dinner.  Last night it was bread and wine with a very small helping of cole slaw and pork.Garlic Confit Bread

Usually a confit refers to the method of cooking duck or goose in their own fats.  But in this case, whole cloves of garlic are cooked in butter until they are golden brown.  the mixture is then mashed together with Parmesan cheese, oregano, lemon zest and red pepper flakes.

Garlic Confit Bread

The mixture is spread on a sliced baguette and broiled. Be very watchful of the bread because it can burn easily.  Not sure what I will do with the leftovers, but I will worry about that later.  I thoroughly enjoyed my indulgence.  My, oh my.  This was good.

GARLIC CONFIT TOAST

  •  head garlic, cloves peeled
  • ½ cup (1 stick) unsalted butter
  • 1 cup grated Parmesan
  • 2 teaspoons chopped oregano
  • 1 teaspoon freshly grated lemon zest
  • ½ teaspoon crushed red pepper flakes
  • Kosher salt
  • 1 baguette

Cook garlic in butter in a small covered saucepan over medium-low heat until golden brown and very soft, 15−20 minutes. Transfer to a medium bowl; let cool.

Add Parmesan, oregano, lemon zest, and red pepper flakes to garlic and mash to a paste; season with kosher salt.

Heat broiler. Slice baguette in half lengthwise, then crosswise. Broil, cut side down, on a foil-lined baking sheet until golden brown, about 2 minutes (watch carefully). Let cool slightly, then spread cut side with garlic paste. Broil until cheese is golden and bubbling, about 2 minutes. (Mine took only 1 1/2 minutes) Slice.

Printable Recipe

© Penny Klett, Lake Lure Cottage Kitchen. All rights reserved.