Nathalie Dupree in Aiken, South Carolina

Recently, the Aiken Center for the Arts had the privilege of hosting chef and cookbook author Nathalie Dupree at a lecture and book signing. Mastering the Art of Southern Cooking is the latest in a long line of cookbooks written by this well-known and admired "grande dame" of southern cuisine.

What a treat to be part of the audience of over 130 women and men to spend an hour with Chef Dupree and receive her sage advice on the correct way of making biscuits, as well as how to prepare the ultimate stress-free Thanksgiving meal.  Aiken also had the unique advantage of being the first to have access to this new and well-awaited masterpiece.

Peach Flaugnarde

Well, last weekend marked the end of peach season here in Edgefield County, South Carolina.  What a sad day for me as I made my final trek up Highway 25 to my favorite peach stand.  I can’t think of a better way to celebrate this much- loved fruit than with a flaugnarde.  As I peel, slice and freeze what's left of the ‘peck’ of peaches I purchased, I take some solace in knowing that at least a few more memorable desserts will still be concocted in my house over the next several months. Until next year...

Peach Flaugnarde Recipe 
Serves 6
Ingredients
1/2 tablespoon unsalted butter, at room temperature
7 tablespoons sugar
5 medium peaches, peeled and halved (or sliced)
2 large eggs
2 tablespoons peach liqueur
1/2 teaspoon vanilla
Pinch salt
1/2 cup whole milk
1/4 cup flour
Confectioners' sugar for dusting

Preparation
Heat oven to 375º. Butter a 9-inch quiche or pie dish; dust with 1 tablespoon sugar.
Arrange peach halves in bottom of dish.
In a blender, puree remaining 6 tablespoons sugar, eggs, liqueur, vanilla and salt until well blended. Add milk and flour; puree until smooth. Pour batter over peaches.
Bake until flaugnarde is set and knife inserted in center comes out clean, about 35 minutes. Cool completely. Dust with confectioners' sugar just before serving. 

Sweet Potato Pancakes

Friends - and strangers - are always giving me new recipes to try and post.  The most recent, from a friend in Atlanta,  was a recipe for sweet potato pancakes.  Sounded yummy, so I thought I would try it, as I am always looking for  something to liven up weekend breakfasts.  But the bigger story to this recipe was the almond vanilla milk used in the pancakes.  I must admit that was a first for me.  After further research I discovered that almond milk is made by blending (what else) ground almonds and water and then it is flavored with vanilla, chocolate or sweeteners.  Since it does not contain any animal products,  it is a suitable alternative for vegetarians and vegans.

The texture of the pancakes was a surprise.  They were denser than I expected - almost creamy - but the taste was incredible. I usually add sugar to my pancakes batter; but no need to with this recipe. The sweet potatoes handle that job beautifully. And the sliced bananas and toasted pecans make this a hit.  Throw in a few slices of bacon and you are in breakfast heaven!  Thanks for sharing Kyrus.

Sweet Potato Pancakes Recipe
(Makes 8 medium pancakes)
Ingredients
1 cup all purpose flour
2 teaspoons baking powder
1/2 teaspoon salt
1/2 teaspoon cinnamon
1 large sweet potato, baked
1 cup almond vanilla milk*
2 eggs
1/2 stick unsalted butter, melted
canola oil or pan spray
sliced bananas, for garnish
toasted pecans, for garnish
maple syrup

Preparation
In two separate bowls, mix dry ingredients (flour, baking powder, salt and cinnamon) and wet ingredients (sweet potato, milk, eggs and butter). Combine dry and wet ingredients and mix until blended - do not over mix.  Let batter rest for 15 minutes.
Preheat griddle to 325 degrees and spray with oil. Spoon batter onto griddle and cook; flipping only once.
Garnish with bananas and pecan, and serve with .
* If you don't have almond vanilla milk, substitute with regular milk and 1 teaspoon vanilla extract.

Kyrus Frames, RBM of Atlanta

Fig Walnut Chocolate Chip Ice Cream

Recently a neighbor stopped by, gave me a few jars of preserved figs and a bag of walnuts and said,  "Do something with these."  And so these items sat on my kitchen counter for a few days while I pondered...

Given the 100 degree plus temperature we've been experiencing the past few weeks, it didn't take long for me to decide to turn (or more like churn) my little gift into ice cream.  It was the right decision. The combination of the figs, walnuts and chocolate chips (I added) are a marriage made in ice cream heaven!  
 And since I always have neighbors just dropping in to see 'what's cooking,' I invited another neighbor to taste my creation.  A man of few words, his comment was: "The delicate flavor of the figs comes through beautifully, and the texture of the chocolate chips and walnuts is to die for.  Those B&J guys would be envious."  I couldn't have said it better.

Fig Walnut Chocolate Chip Ice Cream Recipe
(Makes about 1-1/2 quarts)

Ingredients

1-1/2 cups whole milk

1-1/2 cups heavy cream

1 teaspoon vanilla extract

4 large egg yolks

1/2 cup sugar

1 cups chopped figs, (fresh or preserved)

1/2 cups chopped walnuts

1/2 cup mini chocolate chips

Preparation

Put milk, and 1 cup cream into a med saucepan and heat over medium heat until slightly bubbling on side of pan, about 5 minutes.  Remove from heat.

Combine egg yolks, sugar, remaining 1/2 cup cream and vanilla in a bowl and whisk until smooth.  Gradually 1/2 cup of the hot milk mixture into the egg mixture to temper; then add egg mixture back into the saucepan.  Cook over medium heat, stirring constantly with a wooden spoon, until it is thick enough to coat the back of the spoon, about 4-6 minutes.  Do not let boil. 

Strain through a sieve, into a bowl. Place the bowl into a larger bowl filled with ice and water.  Stir occasionally to cool.  Cover with plastic wrap, pressing it directly onto the surface of the custard to prevent a skim from forming.  Refrigerate until chilled, at least 3 hours or overnight.

Pour the custard into an ice cream maker and freeze according to manufacturers instructions.  Add figs, chocolate and walnuts after the custard is nearly frozen - about five minutes before removing from the machine.  Transfer to a freezer-safe container, cover and freeze until firm.

Peaches...and Nostalgia

Summertime in Edgefield County South Carolina can be summed up with one word - peaches.  And lots of them.  
Every year I start out with the best of intentions, to develop as many new peach recipes as I can.  But every year I fall short of my goal because I usually eat them all before they find their way into a recipe.  Most of the time several are gone before I make it back home with them.  This year is no exception! Several trips to the peach stand this summer, and all I have to show for them are empty peach baskets.  I consume so many peaches during the summer, that I have started playing peach stand roulette;  frequenting several different stands so maybe no one will notice my addiction.
While reminiscing with friends about our favorite peach dish - other than just eating them, of course - I recalled that as a child my favorite was my mother's mini peach turnovers.  I think I liked the size the most.  It always made me feel special to have my very own little pie.  And when no one was looking, I would sneak a second little pie to hide and savor later.  It has been years since I've had one, but I can still remember how good they tasted.  My mother fried them, but in an attempt to spare the calories, mine are baked.  However, I am ashamed!  Some traditions - no matter how fattening - should never die.

Mini Peach Turnovers Recipe
(Makes 8)
Ingredients
2 pounds peaches, peel and sliced
1/4 cup light brown sugar
2 tablespoons cornstarch
1 teaspoon cardamom
1 tablespoon peach schnapps
pinch of salt
1 tablespoon butter
1/4 cup milk
1 tablespoon extra fine sugar
pastry dough (approximately two 9-inch rounds)


Preparation
Preheat oven to 400 degrees.  Combine peaches, sugar, cornstarch, cardamom, schnapps, salt and butter in a medium sauce pan.  Place pan over medium heat and cook until sugar is dissolved, approximately 5 minutes.  Remove from heat and let cool.
Roll out pastry dough, and using a large cookie/pastry cutter, cut out 8 rounds - approximately 5-inches in diameter.
Spoon  the peach mixture onto one side of each round, leaving about a half-inch from the ends to allow for crimping.  Fold the dough over and crimp the edges using a fork or pastry wheel.  Place on a parchment-lined baking sheet.  Brush the tops with milk and sprinkle with sugar.
Bake for 20-25 minutes, until golden brown on top.

Chef Belinda Spices

Announcing the May 15th Opening of our new spice production facility!

Chicken Paprika

Recently I was asked to evaluate a product line,  Alder “Some Like It Hott” Smoked  and Non-Smoked Paprikas.  While I like the moderately spicy taste of paprika, I’ve always thought of it as a finishing spice - something to sprinkle on after the fact to add color.  So I was really hard-pressed to come up with a dish where the paprika could take center-stage.  Then I remembered Chicken Paprika, a Hungarian specialty made with onions, tomatoes, bell peppers and sweet and hot paprika.

I used the Alder Red Jalapeno paprika in my version of the recipe.  The result was a dish that was hot, without being too hot; and the paprika really did steal the show! It tasted extremely fresh - maybe because it is produced in small batches - and the smoke and spiciness added lots of zip to otherwise bland chicken.  I can’t wait to work my way through all six flavors.  

Chicken Paprika Recipe

(Serves 4)

Ingredients 

4 ounce chicken breast, bone-in
Salt
fresh ground black pepper
2-3 tablespoons olive oil
1 large yellow onion, sliced
14.5 ounces canned tomatoes, chopped
1/2 red bell pepper, sliced
2 tablespoons sweet paprika, preferably Hungarian
1 teaspoon hot paprika (Adler Red Jalapeno)
1 cup chicken broth
2 tablespoons flour, or cornstarch
2 tablespoons sour cream
2 tablespoons parsley, chopped fresh, garnish

Directions
Season chicken with salt and pepper.  Heat a large sauté pan over medium-high heat and add olive oil. When hot, pat the chicken pieces dry with paper towels and place them in the pan. Let the chicken pieces cook 4-5 minutes on each side, until well browned.  Remove the chicken from the pan to a platter and set aside.

Add the sliced onions to the sauté pan and cook them, stirring occasionally, scraping up the browned bits from the chicken, until lightly browned, about  5-7 minutes. Add the garlic, peppers and cook an additional 2 minutes.  Add the paprika; cook and stir 1 minute.  Stir in the tomatoes and broth and return chicken to the pan.  Simmer, uncovered, until chicken in thoroughly cooked, about 5-10 minutes longer.

Remove chicken from pan and keep warm.  Combine flour with cool water and stir into the sauce to thicken.   Then slowly stir in the sour cream and adjust seasoning.  Add the chicken back to the pan and coat with the sauce.  Serve with dumplings, rice, egg noodles or potatoes.