Heidi makes her Next Day Grilled Blue Cheese Biscuits on the kitchen set of WCNC-TV’s Charlotte Today
I come to you today on the heels of three days in Knoxville, Tennessee. First at the Southern Food Writing Conference and then at the International Biscuit Festival.
I have biscuits on the brain.
I am a bread baker from way back, I love the smell of yeast, the therapeutic pleasures that come from kneading and the magic of watching a mass of dough rise to the occasion.
Heidi Makes her Next Day grilled Blue Cheese Biscuits in a demo at the International Biscuit Festival in Knoxville, Tenn. The table was taller than most – haha! – and necessity became the mother of invention. Nothing like cooking while you are standing on an apple crate!!
So when my friends at Southern Biscuit Flour, owned by Renwood Mills in Newton, North Carolina, asked me to represent them in a demo and at the judges table at the festivals biscuit baking competition I was delighted to accept the offer.
But it wasn’t as easy as all that – you see biscuits are a very different animal. As John Craig, the “Biscuit Boss” and the coordinator of Knoxville’s annual BiscuitFest was quoted as saying, “Biscuits are the easiest bread to make and the hardest.”
After doing my research, I was ready to roll ( subtle pun, intended). I headed to Knoxville and enjoyed a wonderful three day adventure: two days rubbing elbows, sharing stories and hobnobbing with a fabulous group of Southern food writers it was my pleasure to meet; followed by a day at the annual BiscuitFest celebration. Here Knoxville’s Market Street becomes Biscuit Boulevard – the road is blocked off to allow for the foot traffic of thousands of visitors and booths offering biscuits of all shapes and sizes line the curbs and sidewalks.
I spent a good part of the day talking biscuits and handing out samples of Southern Biscuit Flour’s Formula L, a wonderful all-inclusive biscuit mix that only requires the addition of buttermilk. The Southern Biscuit Flour booth was located just outside the festival’s Biscuit Baking tent, and when I wasn’t in the booth with the Renwood Mills team, I was in the tent to judge one round of the competition and then to do a demo on behalf of Southern Biscuit Flour.
As it was all such fun, I decided to recreate the recipe, using a host of ingredients from the Carolina’s for my recent appearance on WCNC’s midday shown, Charlotte Today with hosts Colleen Odegaard and Eugene Robinson.
As always, I try practice the mantra I preach of using local products and with this recipe it was easy. Start with any variety of Southern Biscuit Flour from Newton, NC – all purpose, self rising or their biscuit blend, Formula L will all work well – more on the nuances of working with each in just a few.
No matter which one you choose, all of the Southern Biscuit Flours are still milled with North Carolina’s own soft winter wheat all harvested from within 50 miles of the town of Newton. If you select the all purpose flour, then proceed with the recipe exactly as it is written. If you go with the self-rising flour, you may omit any additional leavening, in this case the baking powder. If you want to really make it easy, buy Southern Biscuits Formula L. This is a delicious complete biscuit mix and only requires the addition of buttermilk ( and the cheese, of course!)
In addition to local North Carolina flour, I used local butter from Charlotte NC’s Uno Alla Volta or Grassfed Productions Rootdown Foods, local baking powder from Caly’s Kitchen in Waxhaw, NC; salt from OuterBanks SeaSalt from the North Carolina coast, and then from our friends and farms in South Carolina I featured Hickory Hill Milk whole milk Buttermilk and Clemson Blue Cheese.
Here is a look at the video from my May 31, 2017 appearance at Charlotte Today – the details of the recipe with photos and where-to-buy info on each of the products follows.
Heidi’s Next Day Grilled Blue Cheese Biscuits
2 1/2 cups all purpose Southern Biscuit Flour ( see notes that follow the recipe for using the self-rising flour or the easy-as-pie Formula L)
1/2 tsp. OuterBanks SeaSalt
1 Tbsp. Caly’s Kitchen Baking Powder
1 Tbsp, organic sugar
6 Tbsp. COLD Uno Alla Volta or Grassfed Productions/RootDown Foods butter – keep the butter in one piece for easier grating
1 cup COLD crumbled Clemson Blue Cheese
1 cup Hickory Hill Milk Whole Milk Buttermilk
Measure the dry ingredients into a large bowl and then use a whisk to blend them well and remove any lumps or clumps of flour. In the biscuit baking world, lumps and clumps of flour are not your friend.
Next, (and with thanks to my friend Chef Matthew Krenz for this biscuit baking tip) use a box grater to grate the cold butter in the bowl with the flour. Lots of biscuit recipes just say to cut the butter into small pieces and then work it into the flour until the mix resembles coarse cornmeal, but in doing this you run the risk of warming up the butter too much. One of the reasons the biscuits rise so beautifully is from the steam released from the cold butter in the batter. In the biscuit baking world, warm butter or fat is not your friend.
Important to note here that you may use any type of high quality fat in your biscuits – local leaf lard from your favorite pork producer or local beef tallow from your favorite cattle rancher work equally well. As does your favorite high quality olive oil. I like using the rich, golden Kores Estate ultra premium extra virgin olive oil from the Olive Crate or any of the ultra Premium extra virgin olive oils at Pour Olive. Pour the olive oil into a shallow plastic container and chill until it is firm – really firm – in a solid mass. Grate into the biscuit dough as you would the butter.
Next, add the Clemson Blue Cheese. You may buy this already in crumbles or you can crumble it yourself. The key is to chill it down before you add it to the batter. In the biscuit baking world, cheese is always your friend.
Use a large fork to blend the cheese and butter into the flour slightly breaking up the little pieces. A fork is better than your hands, as a fork won’t heat the batter up and your hands – especially if you have hot hands- will. In the biscuit baking world, keep your cool – until the biscuits are baking, warmth is not your friend.
Finally add the buttermilk. For us in Charlotte, a lot of 
South Carolina is as local as much of North Carolina; and so I thought it would be fun to incorporate Clemson Blue Cheese into this recipe. Clemson Blue cheese is made with whole milk from Hickory Hill Milk, a three-generation family-run dairy in Edgerfield, SC. owned by Clemson alum Watson Dorn and his wife Lisa.
To keep with our theme, as I was using the Clemson Blue cheese, I thought it would be fun to use Hickory Hill Milk’s Buttermilk in my biscuit recipe as well. This whole milk buttermilk is not homogenized, so you will want to shake it up before you pour. measure and stir the milk into the flour mix. Use the fork to blend, just until the milk is combined with all the flour. The mix should be sticky.
In the biscuit baking world, too much flour is not your friend.
Rolling out biscuits and cutting them with a cutter offers up all sorts of opportunities to over process your dough. You don’t want to add too much flour as you roll or pat out the dough – this will bake into biscuits that may resemble a hockey puck. Likewise, take care if and when you use a biscuit cutter. Don’t twist the cutter back and forth to cut a round out of the dough, just dip the cutter first into a bit of flour – just enough to coat and then cut the biscuit with one quick down and then up motion.
To all together avoid the problem of kneading in too much flour, I prefer making drop biscuits. and I like to bake then in a cast iron pan, although they work equally well on a baking sheet. No real reason, to use cast iron, at first I did it because it offered good presentation value; but truth is, it does add a nice golden crust to the outside of the biscuits and I personally like that crispy crunch the crust offers. Spray the pan with a bit of cooking spray to lightly coat the pan. Remember, this isn’t cornbread, its biscuits where cold is king – so, no need to heat the pan first.
For perfect drop biscuits, use an ice cream scoop to scoop up balls of the batter and place them side by side in the pan. The fact that you use the scoop keeps the size uniform and the fact that you place them side by side helps them to support each other during the baking time, rising to their full potential.
Before baking, gently dab the top of the biscuits with a bit of melted butter. Bake the biscuits in a preheated 375 degree oven for 20-25 minutes until golden brown.
Eat them hot with or without butter. For “Next Day Biscuits” slice them in half and ‘refresh’ them by placing them on a griddle in a bit of melted butter to grill the cut side to a toasty finish.
Serve them as they are, or top with your favorite local honey. I simply adore the robust sweet mountain sourwood honey from Dancing Bees Honey in Monroe, NC with these slightly salty cheese biscuits. or serve them as a blue cheesey base for a summer BLT.
In the biscuit baking world, Buttermilk is your friend and here is why…
Way back in the day, “butter milk” was simply the whey left after churning the cream into butter. In days before great refrigeration, this original buttermilk had a longer shelf life because the perishable fat solids had been taken out. The natural acid left in the rich sweet milk after the butterfats where removed helped leavening agents to work in baking and the milk was also good to drink
Today no one makes buttermilk like that anymore. In a quick conversation with Watson Dorn of Hickory Hill Milk in South Carolina, I learned the specifics of what I already knew – all buttermilk is not equal.
Most large commercial dairy’s today use low fat or skim milk to make buttermilk; but, as Dorn says, ” the fat is where the flavor is.” Some DYI advice on the internet and home how-to’s in cookbooks suggest simply adding lemon juice or vinegar to whole or skim milk, to make your own buttermilk, but I am telling you, don’t do it! While it will still works for baking, adding the acid this way only serves to sour the sweet milk and gives it an off or acidic taste.
True buttermilk takes time. The milk at Dorn’s family-owned dairy is pasteurized as is required by law; but its not homogenized, so cream rises to the top, believe me, this milk is full of flavor.
To make the Hickory Hill Milk buttermilk, Dorn starts with his dairy’s cream top whole milk and adds a specific culture. The enzymes in the culture begin to slowly add acidity to the whole milk but do not compromise the rich creamy flavor. Dorn allows the process a full 18 hours to make the buttermilk magic happen – most other dairy’s hurry it up only allowing 6-10 hours. The time and effort Dorn and his team put into the Hickory Hill MIlk buttermilk pays off in texture and in taste – this non-homogenized whole milk buttermilk has the flavor of buttermilk from years gone by.
In fact, to digress from biscuits for a moment, Dorn shared with me the fact that in South Carolina, Hickory Hill Milk sells a lot of buttermilk to retirement communities. The elderly dealing with memory loss and sometimes dementia often are no longer interested in eating. Its a sad problem and it is hard for the staff to get them the proper nutrition they need.
Recently nutritionists were pleased to report to Dorn that in serving Hickory Hill Milk buttermilk to residents, the taste seemed to spark a food memory of the biscuits, the cornbread and buttermilk from their childhoods. These patients found a comfort in the flavor they somehow where able to remember from many years gone by. Testimony to the fact that eating (and drinking) local brings with it good memories and is the healthiest and happiest way to go!
Like all of the products mentioned in this article, Hickory Hill Milk whole milk, buttermilk and chocolate milk are available in Charlotte. You will find Hickory Hill Milk at Earthfare and at Whole Foods. For more info visit them on Facebook
In Charlotte. Southern Biscuit Flours are most readily available at Harris Teeter, and often at Food Lion and Walmart. For more info visit them at the Renwood Mills website and be sure to Save the Date on Wednesday June 7 for Newton Nc Biscuit Day! Come and join in the fun from 8 am till noon, when Southern Biscuit Flour teams up with two other iconic North Carolina brands and will be out on the square in Newton, serving up with Neese’s Country Sausage Biscuits and pouring rounds of Cheerwine! Entertainment by the Sigmon Stringers – stop by, celebrate biscuits and enjoy!
Caly’s Kitchen baking powder and other delicious gluten free products are available on Saturday mornings at the Waxhaw Farmers’ Market, and at Caly’s Kitchen website,
The Olive Crate’s Kores Estate Ultra Premium Extra Virgin olive oil and all of their fine organic Greek balsamic vinegars are available online ( use the code HeidiB20 and get 20% off your purchase) or on Saturday’s in the Charlotte area at the Waxhaw Farmers’ Market, the Cotswold Farmers’ Market and the farm store at Grace Roots Farm in Waxhaw on Saturdays, and at the Selwyn Farmers’ Market on Wednesday afternoons.
Pour Olive ultra premium extra virgin olive oils and balsamic vinegars are available at Pour Olive, 1528 East Blvd. Charlotte 28203
OuterBanks SeaSalt is available in Charlotte at Fresh Market and online at obxSeaSalt.com
Uno Alla Volta butter is available along with all of their wonderful fresh made cheeses at the Matthews Farmers’ Market and the Charlotte Regional Farmers’ Market on Yorkmont Road on Saturday mornings. During the week there are limited supplies available at both locations of Pasta & Provisions.
Grassfed Productions/RootDown Foods butters and ghee are available on Saturdays at the Noda Farmers’ Market and the Atherton Farmers’ Market and on Wednesday afternoons at the @Selwyn Farmers’ Market. They are also available during the week at the new Carolina Craft Butchery in Davidson, NC.
Clemson Blue Cheese is available in most all of the area Ingles Stores or online at the Clemson Blue Cheese website.
For more local and loving it recipes, why not join in the fun at one of Heidi Billotto’s much loved cooking classes. A list of her popular On the Farm and At Home with Heidi cooking classes is posted on these blog pages. Follow the links to make a reservation!
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1 ( 2-3 lb) GotToBeNC Proffitt Family Farms grass-fed, organic chuck roast
Braised Proffitt Cattle Company Short Ribs
PARMESAN, CARMELIZED ONION and PROFFITT CATTLE COMPANY GROUND BEEF TART
Roll out dough on a lightly floured surface to a circle just an inch or two larger than a 9-12 inch French tart pan. Fit dough and pan and trim as shown in class. Press dough into pan. Chill until firm, about 30 minutes.
Now, with much more of a focus on traditional high end Japanese cuisine, the food at Baku is as beautiful to look at as it is to eat. Look for Waygu Beef, specially ordered seafood offerings, as well as a host of excellent sushi. There are Robata bar specialties grilled over imported Japanese wood charcoal and without a doubt the best and most inclusive list of high-end Japanese Sake in town, maybe in the state. 
If you follow me on social media, this blog or have watched me cooking on television or have come to any of my cooking classes, then you know I am a big supporter or eating and shopping local. “Local” can mean many things, from supporting local farmers, ranchers, and fisherman at area markets to buying from local independently owned shops. Today I’m tossing a whole new spin in on things.
Simone and Rick Drake, owners of Drake’s Pasta in High Point, North Carolina and their team of pasta makers have been making fresh pasta for 30 years and Parla is their relatively new retail line. Boxed and frozen, you may select from an assortment of ravioli, manicotti and tortellini direct from your grocer’s freezer case to your table. Rick and Simone started this local business with a small hand-cranked pasta machine. Now they have big automated pasta machines that churn out thousands of stuffed pastas in just minutes. The pasta is flash frozen, boxed and delivered to your local grocer. This delicious stuffed pasta is made from extremely high quality ingredients from the dough to the filling, just like you would make it from scratch at home, but now, thanks to the pasta makers at Parla, you don’t have to. When you open a box of Parla, in the time the pasta boils to perfection, you can create a quick sauce or pesto ( or buy a jar of a local sauce) to toss with the stuffed noodles and enjoy in just minutes. We love the cheese tortellini in Pasta e Fagioli – a great cold weather soup to keep on the stove and enjoy for lunch or dinner. Parla Pastas are available in the freezer case at area Harris Teeters, Lowes, Publix and Fresh Markets. For more info visit
While the name Renwood Mills, may not ring a bell, the names of Renwood’s popular brands will. These are the makers of Southern Biscuit Flour, Tenda Bake Pancake mixes and Tenda Bake cornmeal mixes all coming to you from Newton, North Carolina. One of the wonderful things about this local mill is that they source local North Carolina wheat to mill for their products just as they have done since the company’s beginnings! You can read more about the Tenda-Bake Pancake mixes here 
North Carolina is a big dairy state and I am thrilled to introduce you, my readers to Cindy Hamrick and her family, owners of Carolina Farmhouse Dairy – the first Yogurt Dairy of its kind. Located just outside of Durham North Carolina, they are doing it right – its just like cream top milk, but this is cream top yogurt as yogurt was meant to be. Its all organic and I am in love with the yogurt and kefir this dairy produces. The yogurt comes in plain and vanilla and a variety of fruity flavors like coconut, strawberry and blueberry. The Kefir, a yogurt based drink, also comes in flavors from their Golden Milk variety packed full of good-for-you-and-your-joints ingredients such as organic turmeric, cinnamon, ginger and coconut milk as well as fruit flavors like Blueberry and Strawberry kefir and plain kefir – perfect as an healthier option as an ingredient in cream based salad dressings like the Green Goddess dressing below. Enjoy the yogurt and kefir as they are or use them to up your mornings smoothie game by blending them you’re your favorite frozen organic fruit or veggies. The plain and vanilla varieties are wonderful to cook with in recipes like the coffee cake I have shared in this post. Carolina Farmhouse Dairy Yogurts and Kefir are available in Charlotte at the Queen City Pantry at the Atherton Mill and Market on South Blvd.. For more info visit
Cloister Honey in Charlotte North Carolina is owned and operated by my friends Joanne de la Rionda and Randall Young. Randall keeps the bees and Joanne works on the flavors of the infused honeys and honey spreads – its a talented team for sure. This product starts with the work of the bees and the rest is handcrafted from jar to jar without the addition of any artificial ingredients. I’ve seen this artisan business develop since the beginning and I’m thrilled to see Cloister Honey taking the nation by storm!!! In 2016 Cloister Honey was nationally recognized as the winner of Southern Living’s national food awards – getting top honors in the jams and spreads category and also received a Sofi award by the Southern Specialty Food Association ! Cloister Honey comes in a variety of guises – traditional honeys, whipped honeys and my favorites, the infused honeys and the honey spreads. The newest member of the Cloister family the Power Seeded Honey was the one I talked about in this segment – wonderful on yogurt or a peanut butter sandwich or used as a finishing sauce simply spread on skewers of Chicken Sate, you’ll find the recipe for the sate later on in this post. And if you’re looking for a quick and easy appetizer recipe, just grab a jar of Cloister Honey Salted Honey and you are on your way , more details below, sa-weet!
The Goodnight Brothers company, based in Boone NC has been in the business of curing, aging, de-boning, slicing and packaging country ham since the company’s beginnings in 1948. My favorite Goodnight Brothers product is in the company’s All Natural Country Ham line sold in Charlotte at Whole Foods and Earthfare stores. Some chefs call it North Carolina prosciutto, I just call it delicious! This paper thin sliced ham is cured without any artificial nitrates, only those occurring naturally in sea salt and celery; and it is beautifully packaged with a thin sheet of butcher’s paper between the thin slices of ham so that they are easy to pull apart. I’ll love this ham in something as simple as a charcuterie platter or a ham biscuit with spicy mustard – its also great to wrap around shrimp asparagus or scallops for a flavorful first course or appetizer. More recipes below. For more info visit
In this world of automation and face paced technology it is hard to believe that much food production is done by hand any more, but it is. I am delighted to introduce my friend Amy Gaw at OuterBanks SeaSalt, who leads the charge in harvesting and packaging 100% all natural sea salt in small batches using artisan and heritage practices. No preservatives, no anti-caking agents just all natural sea salt from the Atlantic Ocean. Use the OuterBanks sea salt as a culinary finishing salt, or in any of your favorite recipes. Today I share two sweet and salty recipes – one for candied sea salt ginger. Beside the recipe, you’ll see the salt and the candied ginger displayed in beautiful handcrafted salt cellars made by OuterBanks artist Antoinette Mattingly of Kinnakeet Clay. The final recipe for this post is for a sea salt ginger caramel sauce, repurposing the syrup from the candied ginger. In addition to their well know culinary salts, Amy also makes OuterBanks Sooo Salty bath products, Check it all out at their new Etsy store:
Heat oil over medium heat in a large, heavy casserole or Dutch oven and add chopped leek. Cook until just tender, about 5 minutes. Add rosemary and thyme and stir together until fragrant. Stir in tomatoes, drained beans, salt and pepper, and cook, stirring often, until tomatoes have cooked down and the mixture is very fragrant, 10 to 15 minutes.
1 cup sun dried tomatoes packed in oil, drained
1 lb of your favorite local mild or hot bulk pork sausage
1/2 cup organic sugar
For the marinade:
Cut raw chicken into bit sized pieces and toss with all the marinade ingredients. Allow to marinate in the refrigerator for 6-8 hours of overnight.
Place the slices of bread on a baking sheet, cut side up and toast lightly in a preheated 375 degree oven for 3-4 minutes. Remove toasts from the oven and turn up the heat to a broil. Meanwhile assemble sammies by placing the toasts on a parchment paper lined baking sheet. Top each toast with a a slice of 
24 large local shrimp, shells removed, tail intact
1 hand of local or organic ginger root -you can peel it or not, totally up to you
1 cup of the syrup left over from making the candied ginger ( recipe above)
In Need of a little getaway this fall season? Might I suggest that you look no further than North Carolina’s Triad region connecting three major cities all within a half hour drive of each other and about a hour and half in travel time from Charlotte, making a trip to any of the Triad cities – High Point, Winston-Salem and Greensboro – worthy of a three day weekend status.
Once you get off the train at The Depot in downtown Greensboro, you are a quick walk or bike ride from the Greensboro Children’s Museum, a great place to spend some time with the kids.
Among them High Rock Farm, in Gibsonville, NC. The farm house on High Rock Road was originally used as a stage coach stay in the 1800s and has also been a tavern and a post office. Now it is home to High Rock Farm owner Richard Teague, who planted the first chestnut tree on the property in 1991. High Rock Farm is now the largest working and producing chestnut orchard in the mid-Atlantic Region. The farm celebrates it harvest each year with an annual Chestnut Roasting Festival, this year on Nov 6, from noon – t5 pm. Admission is just $8 per person. The fun includes hay rides through the orchard, music, food trucks, tours of the historic home and more. Kids under 10 are free. For more info 
The 500,000-square-foot facilities (the size of 8 football fields) house an inventory of 12 million pieces in more than 425,000 patterns, some more than 100 years old. You can order from Replacements online, look for a missing piece to your grandmothers good china or browse through the inventory online, but there there is nothing quite like being there and to my mind this one of kind shopping extravanganza is worth the 3 day weekend jaunt in and of itself. For more info, or to buy or sell your favorite china pieces 
To The O’Henry, an elegant hotel located a short and easy 4-minute walk from the Shops At Friendly Center. Beautiful guest
The Proximity , the sister property to the O’Henry, may be one of my favorite hotels in the area. Its the first green LEED hotels in the country with strict sustainable practices designed to save energy and help the environment while still offering a luxurious place to stay. 100 sun panels on the hotel roof, heat the water in the hotel and the energy the elevators create going down, allow them to go up as well. Bicycles are available for guests to ride on the nearby five-mile greenway that extends to over 75 miles of trails and routes throughout the Greensboro area. 
For burgers, beef, vegetarian and otherwise, 
Finally for more white table cloth dining, check out 
It was the last Collaborative chefs dinner of the 2016 series and it was an extraordinary evening. A pairing of the culinary talents of 
This newest 
All the other Dunkin’ Donuts locations will also be celebrating with 50 cent cups of coffee and 50 cent donuts all day long on Friday Oct 21 – For more details on all the events planned at the Grand Opening and for a several fun recipes with Dunkin’ Donuts products as ingredients check out one of my blog posts from earlier this week 
After four year in the Plaza Midwood neighborhood, 
This is a great new juice and smoothie bar with a clean fresh and all organic approach to eating on the run. I love the smoothies and the bowls, but don’t miss the little bites like the pumpkin, avocado or almond toast offerings. And if you are interested in juicing or a juice cleanse – the folks at 
With modern contemporary interiors that include a dining room with a picture perfect view of whats going on in the kitchen, a private chefs table dining room open to the kitchen, a large and comfortable bar area and private dining rooms for larger groups, the fall menu at 
If you are thinking barbecue, well, you are right, but 
Did you know that this perfect paring of coffee and donuts isn’t just for breakfast, your next coffee break or a great midday or late night snack any more. That’s right, now you can drink and eat your seasonal pumpkin 
Same goes for the Dunkin’ Halloween Reese’s Peanut Butter Donuts – chocolate covered doughnuts with a rich peanut butter buttercream in the middle just as is the candy of the same name. Enjoy this sweet treat as you celebrate the season of ghosts, ghouls and goblins. Simply place 1-2 0f these donuts in a food processor to grind them up; shape the mix into small bite-sized balls – about the same size as a Dunkin’ Munchkin – freeze, dip in melted chocolate or refrigerate and roll in Dark cocoa or chocolate shots and there you have it – quick and easy chocolate peanut butter truffles.
I grew up eating Dunkin’ Donuts in my hometown of Jacksonville, Fla – coffee and a DD French cruller became my go-to morning break snack when I was in high school. (It was a time when seniors could leave campus between classes. With really no where to go, we all camped out at the DD in the neighborhood, till it was time for class again.) While my personal Dunkin’ Donuts fave is and always has been the light and airy, melt-in-your-mouth French cruller; this time of the year the Apple Croissant Doughnut is a great seasonal stand in. The taste is that of an apple turnover wrapped in a light a fluffy cruller style doughnut. In addition to the Apple Croissant doughnut, another seasonal selection you won’t want to miss is Dunkin’ Donuts pumpkin glazed doughnut. Also available in Munchkin sized bites, this seasonal crowd pleaser is also great for dunking and as you will see, does double duty as an ingredient in your favorite seasonal recipes as well!
Across the city every Dunkin’ Donuts will be celebrating the 50th shop opening with 50 cent cups of coffee and 50 cent doughnuts throughout the day on Friday. 
Recipe courtesy of the chefs in the Dunkin’ Donuts test kitchens in Canton, Mass.
Combine the flour, baking powder and salt in a bowl and whisk them together.
3 Dunkin’ Donuts Pumpkin Cake Donuts, crumbled
Preheat the oven to 350 degrees and press the crumbled donuts firmly into a pie pan. 
In a separate bowl, whip 1 cup of the heavy cream to soft peaks and fold into the pumpkin mixture. 
I’ve been doing a lot of cooking this month on television and for catering jobs and cooking classes. As my regular readers know, I am all about local and cooking in the season, so this month, in particular, I have celebrated the end of the squash season with several recipes for stuffed squash blossoms. Recently I made a delicious (if I do say so myself) ham and cheese stuffed version of my baked stuffed squash blossoms, originally for a brunch I catered for the Charlotte Food Bloggers.
What I love about the ham is first is all its a local North Carolina product all the way around. Goodnight Brothers, based in Boone, NC, doesn’t raise the pigs – they just cure the meat, but they are selective in the meat they use. The Goodnight products are produced from pigs pasture-raised on North Carolina family farms. These animals were raised in an antibiotic-free environment and when the meat was cured it was done so without the use of added nitrates or nitrites except for those naturally occurring in sea salt and celery. The ham comes thin sliced in 4 oz packages and slices are separated with parchment paper to make using the ham even easier.
Cut jalapenos or small sweet peppers in half, scrape out the seeds, fill the pepper halves with the ham and cheese filling, top with a sprinkling of panko crumbs and grated Parmesan and bake at 375 for about 20 minutes or until brown for a great spicy or not ham and cheese popper.
For the Squash Blossoms:
1½ cups whole local milk ( I used 
Dust the stuffed blossoms lightly with flour. And then dip each stuffed squash blossom in egg, then breadcrumbs, and transfer to a wire cake rack. This is the secret – allow the breading and egg to rest for about 5 minutes before placing the breaded blossoms on a parchment paper or silpat lined baking sheet.
To every time (and to every fruit, flower, herb and vegetable) there is a season.
I recommend using local pork – lots of choices at any one of Charlotte’s several Farmers’ Markets, and if you can’t find pork ribs, use chops instead. The key to make the recipe move along faster cut the rack of ribs into double chops. The recipe also works well on chicken, seafood and tempeh ( although cooking times will vary slightly) – see my variation notes at the end of the recipe.
One of my favorite honey-centric cocktails is with bourbon or aged rum, honey, orange and ginger ale – take the same flavors mix them with the baby ginger and apply then to a glaze or marinade and viola…
Combine parboiling ingredients in a stock pot. Bring to a boil, add the whole racks of ribs. Allow to come back to a boil then reduce heat to a simmer of 30-40 mins or so.
Those of you who follow this blog in particular and my cooking classes and television appearances in general already know that I am a lover of all things local.
Famers grow the grains, take them to the mill to be ground into flours and meals, send them to our local grocers shelves, where we make the purchase and take them home to feed our families. Recently I met the fine folks at Renwood Mills based in Newton, NC, loved their 80 year old history, their all-local story and their products and wanted to share it with you.
Renwood Mills flours are packaged for commercial use under the name of Southern Biscuit where they package an all purpose flour and a self rising flour and a Just-Add-Buttermilk biscuit mix called Southern Biscuit Formula L . Renwood Mill cornmeal and flour products are also packaged under the Tenda-Bake brand and include not only cornmeal and cornmeal mixes but pancake & waffle mixes as well.
I featured the cobbler on a recent edition of WBTVs Bounce Tv with hosts Delano Little and Brigida Mack and as you will see when you view the clip at the end of this post, its a winning recipe for sure. The maple chips in the MapleBurst Tenda-Bake melt down into the butter and gives it a slightly caramelized finish to the cobbler that’s lip smackin’ good – just ask Delano!
Always great fun working with my friend Chef Mark Allison and Monday morning of this week was no different.
His job now covers all recipe development for the Dole food company, he also write recipes and develop menus for Dole owner Mr. Murdock, and is currently writing a book on nutrition together with the Dole Nutrition Institute. Basing out of Kannapolis NC, he travels nationally and internationally on behalf of Dole giving presentations on healthy food and nutrition. 
The Get Up and Grow Tour is Dole’s fun and flavorful campaign to spread the good word about good eating, one city at a time and this week they are in the Charlotte area August 18-20, 2016 
Dole’s Salad Sipper – an easy and delicious way to eat you greens!
Dole’s Cafe Banana Frappe – try this one as a great start to the morning or instead of a mid to late afternoon snack
Brussels Sprouts and Grilled Dole Pineapple Salad
Dole’s Strawberry Toasties
Make It Yourself Almond Milk
For years – honestly, more summer seasons than I would like to admit – I have tried to grow my own produce. Nothing big, mind you, just some patio tomatoes, a few cucumbers and maybe a melon or two. A couple of seasons ago I finally decided to admit defeat.
Today I share my favorite recipe for Tomato Pie, as recently seen on the WCNC broadcast of Charlotte Today. But before you slice and bake, though, don’t miss one of summers greatest pleasures – the unadulterated old fashioned ‘mater sandwich – a classic for sure.
Marinate tomatoes for full-flavored summer salads. Use your favorite vinegar based dressing or make your own by combining a half cup or so each of red and balsamic vinegars seasoned with a couple of tablespoons of local honey, one quarter cup of fresh minced basil leaves and a small minced shallot. Layer the tomatoes in a shallow glass or plastic dish, top with the vinaigrette, season to taste with salt and pepper, cover with plastic wrap and refrigerate for three to four hours. Serve over a bed of crisp greens or toss with fresh sliced Kirby cucumbers and enjoy.
I’ve used Parmigiano-Reggiano in the recipe here – not a local cheese, of course, unless you are from Parma Italy; but obviously one of the best. Feel free to substitute any kind of local cheese -If you are in the Carolinas, Uno Alla Volta regular or smoked mozzarella, Ashe County cheddars, Clemons Blue cheese, and Bosky Acres Feta cheese all work well – as does the Uno Alla Volta cottage cheese and I am proud to say my television spot even inspired the cheese makes to get creative with there own cottage cheese tomato pie – just take a look at these photos I received by text from Zack Gadberry last night – yum!
With Fourth of July weekend on the horizon, I know many of you will be grilling for the holiday celebration. Wanted to take this post to share one of my favorite grilled recipes: Bistecca Fiorentina. 
Short of being in Italy with access to the breed of Chianina beef, this recipe is worth seeking out a porterhouse of high quality, trimmed beef – the steak I have pictured here came from The Peach Stand in Ft Mill SC, where they have a specialty butcher shop full of a wonderful selection of Certified Angus Beef Brand and local grass fed beef. In determining how much steak you will need for your Get-Your -Grill-On Crowd, know that, generally speaking, a porterhouse is plenty for 2 ,maybe 3, to share.
Prepare the steak ahead of time, giving the flavors of the olive oil, salt, pepper and rosemary enough time to blend and penetrate the beef. I like to rub the steaks with a salt and pepper blend of coarse pink Himalayan salt and a pepper blend I grind myself and aptly have dubbed Heidi’s Hot Pepper Blend. I purchase the pink Himalayan salt and a trio or peppercorns: Lampong, Tellicherry and Reunion Pink Peppercorns from my go-to spice source, the Savory Spice Shop in SouthEnd Charlotte. If you can’t remember the names of the peppercorns I use for my blend, no worries, Just go in and ask for the pepper Heidi uses and Amy, Scott or any of their very knowledgeable staff will get you just what you need. I grind the peppercorns ( equal parts of each variety) until they are a course mix in my coffee grinder with no worries about spicy coffee the next day.
Now that you’ve got everything you need, lets get back to the prep and the grilling. Its easy-peasy from here and you’ll never grill a steak any other way. For those who don’t eat beef, I’ve also had excellent results using the same technique with salmon. In fact in anticipation of writing this post and my coordinating segment on Charlotte Today, my husband Tom and I enjoyed my version of Salmon Fiorentina just last night with a side of local Tom Thumb potatoes from New Town Farms, beens from Tega Hill Farm and first of the summer tomatoes from A Way of Life Farm all tossed with a bit of the Kores Olive oil and my homemade pesto.
Marinate the salmon, the same way as the beef – chop the rosemary together with the salt and pepper to make a rub and rub it into the top side of the fish fillet, or onto both sides of the porterhouse. Add the olive oil and rub over the fish or beef as well. Allow to sit for at least an hour for the fish – best overnight in the fridge for the beef, or if you forget to do it the night before, at least of couple of hours unrefrigerated; and then simply put the steak or fish on the grill. Cooking times and temperatures follow.
Ask anyone who knows me well and they’ll tell you – even though I can dress the part – as evidenced in the photo here, I really don’t know much about the game of football. That said I do know how to throw party and I love a theme! This year with the Carolina Panthers in the Superbowl its time for the party of the year!
Tamarind is a dream come true for chef and owner Bhim Thapa. My husband Tom and I first met Bhim when he was a waiter at Blue Taj in Ballantyne. Then we followed Bhim to Persis Indian also in the Ballantyne area; here Bhim was a manager and helped to get Persis off to a great start. I consider Blue Taj and Persis both excellent Indian restaurants, worthy of your dining out consideration when you are in the SouthCharlotte/Ballantyne area; but I digress…
Next, a new Pizzeria in midtown at the Metropolitan, 
My three favorites (so far) include the blue cheese and pear – ask for a bit of arugula to top it off and its heaven on a plate! The Reggina Margherita is a delightful no meat offering perfect when you are craving the classic combo of tomato and basil; and for the meat lover, might I suggest the Abruzzo, made with delicious homemade meatballs, fresh mushrooms and pecorino Romano cheese. Ah yes!
Izakaya is the sister restaurant to Yama Asian Fusion, located at 720 Governor Morrison across from the SouthPark area EarthFare. 704.295.0905. While Yama is more a standard Japanese restaurant and sushi bar, Izakaya are Japanese taverns of a sort. A place to go after work for a beer or sake and some snacks.
Both restaurants are owned by Birdie Yang. Birdie and his dad Larry, originally brought the Yama concept to Charlotte in 2007. Larry a trained sushi chef and Birdie, who knows sake like few people in the world – in fact he holds a the highest degree in sake there is: the Advanced Sake Professional certification issued by Japan’s Sake Education Council. Yang is one of fewer than 100 ASPs in the world and he is happy to share his knowledge and the incredible assortment of delicious sake at both of the Yama restaurants. We order a different bottle each time we go for sushi and Birdie has never steered us wrong.
Next a little place in Cornelius, you’ve heard me talk about a lot lately, 
These fresh made and frozen scones are the brainchild of Charlottean Feilding Williams, who sells her tasty creations in 14 locations across the Carolinas including Whole Foods in Charlotte at SouthPark and in Lake Norman; and the Central Avenue location of Healthy Home Market.
As I do each of these restaurant segments on WCNC’s Charlotte Today, I always think it would be fun to film what happens after the show airs. We gather up all the food I’ve featured and everyone in the studio gathers round for a taste of this and that. Here two young viewers, the sons of one of this day’s guests, asked to hang around after their dad’s interview was over so they could taste the pizza – always my pleasure to share!
Foxcroft Wine Company now in Dilworth at Kenilworth Commons Shopping as well as in their original SouthPark location at 7824 Fairview Rd. The new location is taking the Dilworth Neighborhood by storm. The retail operation and wine bar Open 10 am to 11 pm; the kitchen opens at 5
Looking for a fun family holiday tradition to start? Turn to Charlotte Motor Speedway, 5555 Concord Parkway S, Concord, NC, for the biggest light show in town and while you are there enjoy dinner at The Speedway Club, open during the month of December to the public. For the majority of the year, this is a members only club; but for the whole month of December the club is open to the public by reservations made by calling 704-455-3216.
Now through Dec. 30 but closed on Christmas Day, you can enjoy the creative display of Three Million Lights and Holiday Music, , a huge infield Christmas Village with photos with Santa, a bustling Bethlehem village, petting zoo, holiday crafts and more and the unique chance to drive the track, and Classic Christmas Movies on the 16,000 square foot Big Screen
