Beltane cupcakes!
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What’s a kitchen witch to do when her favorite pickled ginger is not in stock? You know the answer. Here’s my version of pickled ginger, made special with a bit of dried hibiscus flowers from the garden.
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Winter nights are rough, y’all. I’m a spring baby and ridiculously seasonal, meaning I may seem fine, but deep down inside I’m sobbing in my pillow like a child. My grandma was like this, too—just cannot seem to get right in the colder months.
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Okay, y’all. Sometimes we are just flat out worn down by the world and don’t have the time to make EVERYTHING from scratch. So here you are, beaten by work and chilled to the bone and hungry as hell. Well. If you have frozen ravioli, cheese, and some sort of pasta sauce: you’ve got this.
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Y’all, it has taken me 53 years to make pepper jelly. I’ve made almost every other kind under the sun, but the omission of this one has almost lost my Southern card for me. That’s alright: better late than never.
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For about three years, I was under a cornbread curse. Yup. I couldn’t remember the ratios of the recipe, more than anything, but also tried to use an off-brand flour and baking powder. No matter what I did, the cornbread (while okay) was not the one that made me swoon.
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Y’all, all I remember from last year’s decision to grow grain corn (and popcorn, which is another post) is that . . . it was just so pretty in the seed catalog. Yup. I’m weak like that. But then, BAM. A field of beautiful Cherokee White Eagle looming over me and I had no idea what to do with it.
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Here’s two new kitchen witcheries for the Deeply Southern table: Simmered Fall Pears and Cherokee Puddin’
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You know that urgency you feel when all of the tomatoes come in–but won’t ripen fast enough? Me, too. As the hubby is allergic to apples, this recipe satisfies his craving for tart/sweet/cinnamony goodness and my need to harvest something early.
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2 ounces Vanilla Vodka
3/4 ounce Coffee Liquor
1 ounce Amaretto
1/2 ounce simple syrup (less or more depending on taste)
Dash good vanilla extract
Ice
Shake until chilled, serve with sliced vanilla bean or strawberry.
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Valley French Taters (aka Tartiflette, Southern Style)
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As promised, Crazy Crust Pie! I have found that GOOD country music works best with the casting of this buttery sweetness, peach moonshine optional.
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Dog Day Cornbread, Alabama Garden Succotash, Lime-Basil Shortbread Cookies, Cucumber Saturnalia
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Gather yourself four or five ears of sweet corn. Strip off the husks, taking care to keep them whole. Soak said husks in sweet tea for at least one hour.
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The following is a guest recipe from Seba’s original blog. The recipe’s worth saving.
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Now, y’all know that on most accounts, I don’t deem a crockpot to be in a kitchen witch’s vocabulary. However. Even in the making of a pb &j there can be magic. So . . . for your tired ass, and mine: the crockpot. Like it’s a Tuesday. Even Kitchen Witches need a Tuesday, yes?
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Alright. So you’ve had a “short” garden. The peppers came in, all three kinds. A handful of eggplant made it through a weird season: drought, then flood, drought, then little sun. The freezer is full and you are at your last you-know-what-hair if you have to stuff jalapenos one more ‘gain, as my eldest son says.
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So, you’ve got folks coming for dinner. Lots of ’em. Just for good measure, it’s the holidays and the wallet looks a bit too skinny for roast beast. Let’s Save Yor Ass, shall we? A classic recipe from Seba’s original blog.
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Chicken, gravy, stew. A classic recipe from Seba’s original blog. I’d say that chicken gave its life for a damn fine reason.
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