we had a fridge full of local ingredients. so…. i decided to try to make a brunch entirely made from local ingredients….except for the butter i succeeded. i was close to making some butter from the heavy cream that i had but then realized that it would be dinner time before we ate.
i forget how great frittatas are, they are a great place to use up a bunch of veggies. they also are a great meal any time of the day and i love them as leftovers.
recipe follows
“eat poor on new year’s, and eat fat the rest of the year”
dating back to the civil war it has been a southern tradition to serve up a big meal on new years. typically the meal consists of greens, black eyed peas, cornbread, and a pork dish.
the black eyed peas are said to bring prosperity to the new year. you can cook up any green available; collards, turnips, dandelion, or lams quarters, as they greens represent money, and the cornbread is for gold.
click here to see how to make this simple “good luck” southern meal and my favorite cornbread recipe follows.
cornbread:
*pre-heat oven to 425 degrees
ingredients
1 cup unbleached, all purpose flour
1 cup cornmeal (or non instant grits for more texture)
1/2 tsp salt
3 tsp sugar
1 Tbsp fresh baking powder
2 farm fresh eggs, beaten
1 cup milk
1/4 cup oil
directions:
-mix all ingredients until combined, trying not to over mix
-pour into a greased pie tin or small cast iron pan (you can double recipe if you are using a large cast iron pan)
-place in oven and cook for about 25 minutes or until top is golden brown.
last week georgia peaches started to ripen. i made s quick trip to the country where you can find peach stands by the dozen. i picked up a bucket of peaches that were picked earlier that morning and also walked through thomas orchards to see the lovely trees displaying the season’s bounty.
my visit to the orchard inspired me to make a cobbler, the dessert of the south. you can use whatever fruit is in season and serve it up with some fresh whipped cream or ice cream. some make thier cobblers with a crumb topping, i prefer using a sweet biscuit topping.
there is a lot of fresh citrus right now coming up from florida. we are always thinking of new ways to cook with it. this cake uses kumquats; bite size oranges that have a mild tartness to them. the butter and sugar makes a caramel that disguises the natural tart flavor of the fruit and the kumquats make a great pattern in the cake. did i mention that you don’t have to peel these little guys, they rinds are meant to be eaten.
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