This post, we’re raising a glass to that consummate of Southern cakes – the pound cake. It’s a great time to stash away a good recipe, because a solid pound cake can take you through a spectrum of fall functions, from tailgate parties to holiday events. Continue Reading…
In all my years of food writing, I’ve never once blogged or written about my awesome skills with pie crust.
Because I have none.
Pie crust has been like Pennywise, the scary thing in the closet I battle from time to time but haven’t fully defeated.
This has always irritated me. Plenty of people make pie crust! But, no, not me. Instead, I hide behind easy stuff like cobblers, crisps and the occasional cake. A good friend of mine effortlessly bakes a pie every couple weeks, despite also being a working mom of three. And every time I visit my favorite cooking blogs or watch the Food Network, I’m met with another set of hands rolling out dough with confidence and sass.
Whether you find it inspiring or nauseating, whether it makes you wear red – or see red – Valentine’s Day is here once again. All over town today in the Capital City, couples met for lunch, women wore red and guys scrambled for last minute roses and dinner reservations. Personally, I’m a low-key girl when it comes to this particular holiday, always opting for a crowd-free dinner at home with my hubby and our three kids. And this year, with Val’s Day on a weeknight, Cupid is going to have move along while two exhausted parents deal with sports practice, homework, an obnoxious Spanish project and work deadlines. We need a drink a lot more than a box of chocolates.
Love ‘em or hate ‘em, kumquats are in big supply in southern Louisiana and other parts of the country right now, overloading backyard branches and appearing in the produce aisle in pint-sized containers. According to the LSU AgCenter, we grow two kinds of kumquats in Louisiana, the oblong Nagami and the rounder, sweeter Meiwa.
I have a couple of Meiwa kumquat trees in my herb garden, and every year, I struggle to use the crazy abundance of fruit that won’t stop coming. They’re like sharks teeth. Pick one, and it seems like a dozen more are right behind it in varying stages of ripeness, ready to take its place.
This simple kumquat cake is moist and flavorful and is a great way to use 2 cups of fresh fruit.
Homemade peach ice cream is a tradition across the South, and it’s an incredible treat to savor before the peach season fully slips away. Growing up in Georgia, I have a soft spot for peaches and lots of memories of fresh, churned ice cream with peaches front and center. This was THE flavor ice cream to make in the summer, and I know plenty of people for whom this is still an important seasonal ritual.
As as kid, I didn’t fully appreciate it. In fact, I remember preferring flavors like Rocky Road or “Chocolate Ripple” or something studded with cookie dough or Snickers bars. Peach ice cream was boring and for grown-ups. I’ve come full circle, and thank God my kids have better taste than I did.
In the South, peaches scream summer. One of the most satisfying ways to serve them is in a personal peach pie, a neat and tidy little turnover that’s the perfect supper ender. It’s not bad for breakfast, either. Combined with fresh blueberries, or a little fresh grated ginger, these easy little pies are versatile, beautiful and packed with fruity goodness.