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Dover Post
  • Home-style recipes from the South are comforting and classic

  • Being from the South, I love Southern food. I grew up eating pimento cheese and fried chicken and drinking sweet tea with dinner every night. I wanted to share a few Southern recipes I love with all of you.
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  •  Being from the South, I love Southern food. I grew up eating pimento cheese and fried chicken and drinking sweet tea with dinner every night. I wanted to share a few Southern recipes I love with all of you.
    Pimento cheese is cheese spread made with sharp cheddar, mayo and pimento peppers. I like mine spicy with a garlic flavor. The pimento cheese I make is also stiffer than some. It’s not coated in mayo like others. My recipe was inspired by the pimento cheese made by The Machipongo Trading Company, the coffee shop I worked at as a teenager. I got a craving for it one day and created my own version. My grandmother used to stuff pimento cheese into sticks of celery, but it can also be spread on crackers or used as the filling for grilled cheese sandwiches.
    The recipe for refrigerator bread and butter pickles that I’m sharing is not actually one that is mine. It comes from Esther Belliveau, who was kind enough to send me a copy of the Delaware 2010 Relay for Life Cookbook, which she compiled. Bread and butter pickles may not be the first thing to come to mind when thinking of South, but I think of them because they’re used as a palate cleanser in some places. Refrigerator pickles, like in Esther’s recipe, are put on your plate and dinner and eaten last, just before dessert to cleanse your taste buds.
    The recipe for sweet potato biscuits I’m sharing is very Southern. This is my mom’s recipe, which originally came from my grandmother, and I love it. The biscuits are tall, fluffy and have a delicious subtle sweetness to them. These biscuits are delicious just slathered with butter. My family cuts them in half and stuffs them with really salty country ham. It is amazingly scrumptious. The extreme saltiness of the ham pairs perfectly with the sweet biscuits. It may sound crazy, but trust me it’s worth a try.
     
    To contact Sarah, email sarah.barban@doverpost.com
    Pimento Cheese
    14 oz. extra sharp cheddar cheese
    1/3 cup mayo
    4 oz. jar pimentos
    1/2 teaspoons cayenne pepper
    2 cloves garlic, finely minced
    Shred the cheese in a food processor using the proper attachment (If you don't own a food processor with the proper attachment take a brief moment to brace yourself for a grueling workout with the box grater).
    Transfer the shredded cheese to a bowl and fold in the mayo with a rubber spatula, followed by the pimentos. Finally fold in the pepper and garlic. By folding each ingredient separately, you give the pimento cheese the right texture. Allow the mixture to chill in the fridge for at least 30 minutes.
    Page 2 of 2 - Refrigerator Bread and Butter Pickles
    (Provided by Esther Belliveau)
    1 quart cucumbers, washed and sliced
    1 large onion, sliced
    1 1/4 cup sugar
    1 cup cider vinegar
    1/2 teaspoon turmeric
    1/2 teaspoon celery seed
    1/2 tablespoon mustard seed
    Garlic salt
    Place the cucumbers and onion in a large bowl. Sprinkle liberally with garlic salt and toss. Heat the sugar, vinegar and spices and bring it to a boil. Pour the heated mixture over the cucumbers and toss. Cover tightly and refrigerate for 12 to 24 hours.
    Sweet Potato Biscuits
    2 cups sweet potato
    1/2 cup butter
    1/4 cup sugar
    1/4 cup milk
    2 1/4 cup flour
    2 teaspoons salt
    8 teaspoons baking powder
    Preheat the oven to 400 degrees. Boil the sweet potatoes until fork tender, drain off the water and add the butter to the pot and mash the potatoes. Scrape the mixture into a bowl. Add in the sugar and milk. Stir in the dry ingredients and mix until combined. Flour a clean work surface and roll the dough out to a half inch thickness. Cut into biscuits and place on a cookie sheet. Bake for 18 to 20 minutes.  Makes 24 biscuits.

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