Real Food Real Kitchens

Transcription

1 Real Food Real Kitchens Southern Holiday Cookbook A few of our favorite recipes for this Holiday season.

2 Real Food Real Kitchens is a TV series, magazine, and daily web site all about Family, Food, Culture and History. It tells the story of a traditional dish and the culture and family that bring it to life. We hope you enjoy this Holiday minicookbook. We took some of our favorite Southern recipes from season 1 of the TV series and from our website for this booklet. Most of them are desserts just because we love desserts so much! In October of 2015 Real Food Real Kitchens will be releasing our first cookbook. To help us prepare for this exciting opportunity, we would love to get your feedback on this Holiday mini-cookbook. You can our Editor at craig@realfoodrealkitchens.com. You can watch episodes of the Real Food Real Kitchens TV series on HULU at Thank you for continuing to support Real Food Real Kitchens. Please share this booklet with your friends and family this Holiday season and have a fantastic and healthy new year! copyright 2014 / 2015 OEG Media LLC

3 Sparkling Vanilla Cup Cakes w/ Candied Pecans We love everything sparkly and sweet during the Holiday season. So we decided to add these dee-lightful vanilla cupcakes to our menu this year. Stuffed with a candied pecan (see the recipe for candied pecans below), topped with cream cheese frosting, and dashed with light blue sprinkles, these cupcakes have a surprise in every bite. Don't let the name fool you either... While these are technically 'vanilla' cupcakes, we added a touch of chocolate to these using chocolate almond milk. After all, a little chocolate makes every day a great day! Enjoy! 1 1/4 cups unbleached all-purpose flour 1 3/4 cups cake flour, regular (we used Swans Down cake flour) 2 cups brown sugar (we used Domino Pure Cane dark brown sugar) 1 tbsp baking powder (we used Rumford aluminum free baking powder) 3/4 tsp salt (we used LO Salt Original) 1 cup (2 sticks) unsalted butter, cut in to cubes 4 large eggs (we used NestFresh Cage Free Eggs) 1 cup chocolate almond milk (we used Blue Diamond Almond Breeze chocolate almond milk) 2 tsp vanilla extract (we used Nielsen-Massey Madagascar Bourbon pure vanilla extract) *For our icing we used Pillsbury Creamy Supreme Cream Cheese frosting. For sprinkles and cupcake liners we used Wilton brand. Preheat oven to 325 degrees. Line your cupcake pans with Wilton cupcake liners and then set aside. Fit your electric mixer with a paddle attachment. In the bowl of your electric mixer, combine the flours, sugar, baking powder, and salt. Mix on low speed until combined. 01

4 (*cont d) Add your cubed butter to your dry ingredients, a little at a time, until just coated. In a separate large bowl, whisk together eggs, almond milk, and vanilla. With your mixer on medium speed, add your wet ingredients in three parts. Beat until ingredients are incorporated but don't over beat. Dived batter among cupcake liners evenly, filling each about 2/3 full. Put one candied pecan in the middle of each cupcake (if you have crushed pecan pieces you can sprinkle a few pieces in to each cupcake too), see candied pecan recipe below. This batter should make about 24 cupcakes. We only had one cupcake pan that held 12 cupcakes at a time so we had to bake them in two batches. Bake, rotating pan about half way through, until cake tester inserted in to cupcakes comes out clean. This should take about 20 minutes. Transfer cupcakes to a cooling rack to cool completely before frosting and sprinkling. Serve at room temperature. Candied Pearson Farm Pecans New York City is undoubtedly one of the most beautiful places to be during the Holiday season. You can't walk one city block without smelling the warm, sugary, vanilla scent of roasting candied nuts being sold by street vendors. We wanted to created this same scent in our offices and also incorporate these sweet gems in a unique way into a dessert. These Vanilla Cupcakes with Candied Pecans are what we created to accomplish this and these will surely make it in to our 'new family traditions' menu each Holiday season. We used delicious and fresh Georgia pecans from Pearson Farm in our recipe. 1 cup Pearson Farm Pecan halves 1/4 cup brown sugar 2 tbsp butter 1/8 tsp salt 1 tsp vanilla extract (we use Nielsen-Massey Madagascar Bourbon pure vanilla extract) 1/2 tsp cinnamon powder Melt butter in a medium sized pan over medium heat. Add vanilla extract. Add brown sugar, salt, and cinnamon and continuously stir until brown sugar has melted and everything is mixed. While continuing add in your pecans and toss until pecans are completely coated in liquid mixture. Remove from heat while continuing to stir. transfer coated pecans to a non-stick baking sheet and let cool. Liquid will harden like candy on to pecans. Break apart and they are ready to serve. You can eat these plain as a sweet snack or add them to your cupcakes like we did above. Enjoy the sweetness!

5 Buttermilk Poundcake Poundcakes are all the rage when it comes to the Holidays! You can t go wrong with this ultra simple recipe for buttermilk poundcake. The icing is just a simple! Share this cake with your Family this holiday season and you will certainly impress them all. Thank you to Courtney Lewis for contributing this recipe! 1 cup butter, softened 2 cups sugar 5 eggs 3 cups all-purpose flour 1/2 tsp baking soda 1/4 tsp salt 1 cup buttermilk 1 tsp vanilla extract (we use Nielsen-Massey Madagascar Bourbon Vanilla extract) 1 tsp orange extract 1 tsp almond extract Cream butter, gradually add sugar, beating at medium speed using an electric mixer until well blended. Add eggs, one at a time, beating after each addition. Combine flour, soda, and salt; add to creamed mixture alternately with buttermilk, beginning and ending with flour mixture. Stir in extracts. Pour into greased and floured 10-inch tube pan. Bake at 325 degrees for 1 hour. THE ICING 2 Cups powdered sugar mixed very well with the juice of one Lemon. Drizzle over your cake.

6 Sabrina s Whipping Cream Biscuits 2 cups of self rising flour, sifted (you MUST use self rising flour) 1 cup of heavy whipping cream Sabrina, one our beloved guests from Season 1 of Real Food Real Kitchens, taught us how to make these two ingredient biscuits stating that these are, 'the most simple biscuits you will ever make'. With biscuits and butter being a staple of most dinners, especially during the Holidays, we thought it'd be nice to share this special family recipe of hers with you. These take about 15 minutes to make and go great with any meal, especially the next day when you can eat the extra biscuits with a little bit of sausage gravy. Biscuits & Gravy and Chicken & Waffles are two of our morning after the Holidays favorites. Enjoy! Mix the flour with the whipping cream with a fork until the flour is evenly moist (*note: it may be necessary to add a little more whipping cream to get the flour moist). Turn the dough out on to a lightly floured surface and knead the dough three or four times (*note: handling the dough too much will make your biscuits tough). Once Kneaded, pat your dough down until it is about 3/4 inches thick. Using a biscuit cutter (or the rim of a glass or jar will work just fine), cut your biscuits and place them on a lightly greased baking sheet. Bake at 400 degrees for about 15 minutes or until the biscuits are lightly browned. Serve warm with lots of butter. You can watch Sabrina's Southern Sunday Dinner episode that includes these biscuits along with fried chicken, mashed potatoes, sweet tea, fruit cobbler and more onhulu at 01

7 Sabrina s Southern Sunday Dinner - Fried Chicken by Sabrina As with many cultures, the Southern family centers food in everything including Sunday dinner (that s lunch to my non-southern friends), funerals, dinner on the ground, bridal showers, family reunions.you get the picture. My family is no different! Speaking of family, I had the wonderful privilege to know and live near all of my grandparents growing up (and this includes four sets of great-grandparents). Because of this, I learned to cook at my grandma s apron strings. I had two wonderful Grandmas: my paternal grandmother Grandma Sweeter (Yes, that s right - Sweeter was her given name) and my maternal grandmother Grandma Neider (for Oneida). I hope you enjoy these recipes with your family!

8 (*fried chicken cont d.) Fryer chicken Buttermilk Flour Peanut Oil Salt & Pepper Purchase a pre-cut fryer chicken. Soak it in buttermilk and salt and pepper for about 2 hours. Dredge the chicken in a mixture of flower, salt and pepper. Peanut oil at 350 degrees degrees in a deep pot. Fill the pot about half way full with oil. Dredge the chicken coating it on all sides Drop the chicken carefully in to the oil. Only fry about 3 pieces at a time, don't over crowd the frying pan. Let the chicken fry uncovered, be sure it stays submerged in the oil. Chicken should fry until it's a nice golden brown and the joints in a wing piece moves very easily. White meat takes about 10 minutes, dark meat takes about 14 minutes. Be patient! Don't rush your fried chicken. After you remove the chicken from oil place it on a plate with a paper towel to drain excess oil. Sabrina s Fruit Cobbler 2 to 3 cups of your favorite fruit (blackberries, peaches, blueberries, cherries you can use fresh or frozen) 1 1/2 cups of sugar, divided 1 stick of sweet butter (NOT margarine) juice of one lemon 2 cups self rising flour, sifted 2 cups heavy whipping cream INSTRUCTIONS Mix the fruit, 3/4 cups of sugar, and the lemon juice in a bowl and set aside. Be sure to stir well! Melt the stick of butter in a deep casserole baking dish in the oven. Mix the flour and remaining sugar together and stir in the whipping cream. Pour the batter over the melted butter in the casserole dish and then pour the fruit mixture on top of the batter. DO NOT STIR after either step! Bake your cobbler at 350 degrees until the cobbler rises to the top and is golden brown and firm to the touch. TIP Serve cobbler warm with vanilla ice cream, creme fresh, or just by itself! 01

9 Real Food Real Kitchens * * craig@realfoodrealkitchens.com 01