Biscuits and the Big Deal about Baking with Buttermilk

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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.

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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.”

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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.

IMG_2778As 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

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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.

IMG_2761Next, (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.

Heidi's Tips and TricksImportant 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 268226_10151166855156134_1028399043_n 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.

IMG_2764To 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.

IMG_2762For 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…

PrintWay 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!

Where to Find it#TellThemHeidiSentYou (1)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.

#TellThemHeidiSentYou

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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Easy to Eat Local: Open a Package, Jar, Bottle or Box

you-cant-buy-happiness-but-you-can-eat-local-and-thats-kind-of-the-same-thingIf 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.

Did you know you can shop local at many North Carolina big box grocery stores as well as the smaller independent chains? I recently went on a search for local product available at some of the larger area chains and you will be amazed at the North Carolina goodness I found. I shared my resources with viewers of the Charlotte NBS midday show “Charlotte Today” a couple of weeks ago, so today I share  the recap and details of that video and LOTS of recipes.

In case you missed it, here is the video segment with Charlotte Today, original air date Dec 5, 2016.

 

And here are all the where-to-find  details plus photos and below the listings,  recipes of what do to with each of these fabulous North Carolina made products after you open the package, jar, bottle or box.

Parla Pasta

Drake’s Fresh Pasta Co.
High Point, NC 27262

img_7234Simone 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 ParlaPasta.com

Renwood Mills

Locally sourced flour and cornmeal since 1935

img_7071While 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 in a blog post I did several months ago. I make it a point to keep a package or two on hand in my pantry. My new Renwood love now though, is Renwood Mills/Southern Biscuit Flour  “Formula L”.  This is biscuit mix blend perfect for making easy high rising biscuits, sausage cheese biscuit balls and more – just add milk and let this local mix do the rest. Keep a supply in stock for all of your baking needs – Southern Biscuit Flour comes in all purpose and self-rising varieties. For more information visit RenwoodMills.com

Carolina Farmhouse Dairy

Organic Cream Top Yogurt and Kefir

Bahama, NC

img_7130North 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 CarolinaFarmhouseDairy.com

Cloister Honey

Artisan Honey, Charlotte NC

img_7216Cloister 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! For more info visit CloisterHoney.com – if you stay on the site for anytime at all, a little customer service icon will pop up for a  chat and you will see Randall’s head pop up in the window – #TellHimHeidiSentYou

Goodnight Brothers Country Ham

Dry Cured Country Ham  Boone North Carolina

img_7229The 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 GoodnightBrothers.com

OuterBanks SeaSalt 

img_7220In 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: OuterBanksSeaSalt . For more info visit their Facebook page @OuterBanksSeaSalt

….The Start with a Package, Jar, Bottle or Box Recipes….

Parla Pasta e Fagioli

1 can organic cannellini  beans, drained

1 Tbsp. extra virgin olive oil

1 leek, chopped

1 tsp. fresh minced rosemary

1 tsp. fresh minced thyme leaves

1 (28-ounce) can organic fire roasted tomatoes and liquid

water, if needed

Pinch of sugar

Salt and freshly ground pepper

1 Tbsp, tomato paste (or tomato powder from the Savory Spice Shop)

dried red pepper flakes to taste

1 or 2 rinds of real Parmesan cheese

1 bay leaf

1 box Parla Pasta Cheese Tortellini, cooking according to package directions

chopped fresh parsley to garnish

Grated Parmesan cheese, for sprinkling

img_7074Heat 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.

Add beans, tomato paste, hot pepper, Parmesan rinds, and salt to taste and bring to a boil. Add water or broth if the liquid is too thick. Reduce heat, cover and simmer 30 minutes. Season with a pinch of sugar if you would like.

10 to 15 minutes before serving, stir in the cooked Parla Pasta. When it is heated through, serve in shallow bowls garnished with chopped parsley and Parmesan.

Parla Pasta  with Black Olive and Artichoke Pesto

1 box of your favorite Parla Pasta – choose from ravioli, tortellini or manicotti

FOR THE PESTO:
2 cups whole pitted black olives, drained
1 cup pine nuts
1 ½ cups Parmesan or Romano cheese
1 cloves garlic, minced ( optional)
1 cup marinated artichoke hearts

img_72601 cup sun dried tomatoes packed in oil, drained
2-3 Tbsp. fresh basil leaves
dash of dried red pepper flakes
¼ -1/2 cup extra virgin olive oil

Bring a pot of water to a boil and cook your favorite Parla Pasta according to package directions. In the 6-8 minutes it takes the pasta to cook, you can make this wonderful winter pesto.

Make the pesto by combining all of the ingredients except the olive oil in the bowl of a food processor. Pulse to chop fine. Drizzle olive oil through the feed tube with the machine running until the mixture has formed a smooth paste. Taste for seasoning. Toss with your favorite hot Parla Pasta and serve. Its just that each

 

Renwood Mills/Southern Biscuit Flour Formula L From-the-Farm Sausage and Cheese Biscuits

3 cups Southern Biscuit Flour Formula L

1 lb. your favorite local cheese, shredded

img_72111 lb  of your favorite local mild or hot bulk pork sausage

1 stalks local or organic celery, sautéed with 2 Tbsp. fine chopped onion and 1 tsp. sage leaves

1 cup whole milk or buttermilk

Mix Southern Biscuit Flour’s Formula L, with shredded cheese, bulk sausage, milk and sautéed celery onion and sage in a large bowl. Blend well. Pat the dough out into a large thick round and cut small biscuits. Place the sausage and cheese biscuits side by side, but not touching on a parchment paper lined baking sheet. Bake in a preheated 300 degree 20-25 minutes. Enjoy hot or cold.

Keep Southern Biscuit Flour in the pantry for all of your baking needs. I used the Southern Biscuit Self Rising Flour in the Carolina Farmhouse Dairy Coffee Cake that follows.

Carolina Farmhouse Dairy Vanilla Yogurt Coffee Cake

1/4 lb butter

1 cup organic sugar

2 organic or local eggs

1 tsp vanilla

1 cup Carolina Farmhouse Dairy Vanilla Yogurt

2 cups Southern Biscuit Flour self rising flour

for the topping:

img_72361/2 cup organic sugar

2 Tbsp. cinnamon ( I like the Saigon cinnamon from the Savory Spice Shop)

1/ cup of your favorite chopped nuts, optional

Cream together butter and sugar with a hand or stand mixer/ add the eggs and vanilla. Blend well. In another bowl, sift together dry ingredients and add alternately to the butter and sugar mixture with the yogurt. Spoon half of the batter into a buttered angel food cake pan and sprinkle with half of the topping mix. Add the rest of the batter and sprinkle with the rest of the topping mix . Bake in a preheated 375 degree oven for 35-40 minutes. cool, unmold and enjoy topped with an additional dollop of Carolina Farmhouse Yogurt drizzled with your favorite Cloister Honey.

img_6948Use Carolina Farmhouse Dairy Yogurt makes a great start to the day when combined with organic oats, your favorite local jam and a dash or two of  Crude orange bitters – yes bitters for breakfast!

Carolina Farmhouse Dairy Kefir

Green Goddess Dressing

2 anchovy fillets, rinsed, patted dry, and coarsely chopped

1 medium clove organic or local garlic, peeled and smashed

1/2 cup organic mayonnaise

1 cup Carolina Farmhouse Dairy Plain or Lemon Kefir

1/2 cup loosely packed fresh Italian parsley leaves

1/4 cup loosely packed fresh tarragon leaves

2 Tbsp. finely chopped fresh chives

2 Tbsp, freshly squeezed lemon juice

1/2 tsp. sea salt, plus more as needed

Freshly ground black pepper, to taste

Place all of the ingredients in a blender and blend until smooth, scraping down the sides of the blender with a rubber spatula as needed. Taste and season with additional salt and pepper as needed. Refrigerate in a container with a tight-fitting lid for up to 1 week.

 

Cloister Honey Power Seeded Honey Chicken Sate

2 Boneless organic or local chicken breasts and 4 boneless chicken thighs

img_7217For the marinade:


1 clove organic or local garlic

2 Tbsp. Sorghum Syrup Molasses


2 Tbsp. organic sugar

¼ cup lime juice

1 Tbsp. fish sauce


2 Tbsp. Tamarind sauce

1 Tbsp. extra virgin olive oil


For the peanut sauce:


3 cups dry roasted peanuts or cashews ( or mix them half and half)

4 Tbsp, orange infused olive oil

2 Tbsp, tamarind sauce

1 Tbsp. red chili flakes


1 (1/4 inch thick slice) local or organic ginger

¼ cup fish sauce (Nam Pla)

½ cup mushroom flavored soy sauce ( I love Healthy Boy Brand)

1 can organic Asian coconut milk


¼ cup minced cilantro or 2 Tbsp. dried cilantro leaves

lemon or lime juice to taste

1 jar Cloister Honey Power Seeded Honey

img_7238Cut 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.

Remove chicken pieces from marinade and pat dry, Skewer the chicken on fat smooth wooden skewers. Grill the chicken skewers in a grill pan on top of the stove for 2=3 minutes on each side. Remove from heat. This part may be done ahead so you can now hold the grilled skewers in the fridge for a day or two or proceed with the recipe.

Prepare the peanut sauce by combining peanuts and olive oil in a food processor and grind until you have peanut butter. Place the fresh ground orange scented peanut butter in a saucepan and add tamarind sauce, chili flakes, ginger, fish sauce, mushroom soy sauce, and cilantro. Add enough coconut milk to give the sauce the right consistency for a dipping sauce. Cook until thick and smooth ( except for the small pieces of peanut)

Dip the grilled chicken skewers in the peanut sauce or spread the sauce across the chicken and place the coated chicken skewers on a parchment paper lined baking sheet. Bake at 350 for 15-20 minutes or until the peanut sauce glaze has browned slightly. Spread the shot skewers with Cloister Honey Power Seeded Honey and baked 2 minutes more. Serve hot or at room temp.

Cloister Honey Salted Honey Blue Cheese Toasts

img_6875Cloister Honey Salted Honey

Creamy blue cheese

Toasted slices of French Bread

pistachios

Orange Zest

Spread the toasted slices of French Bread with the creamy blue cheese. Drizzle with the Cloister Honey Salted Honey and top with chopped Pistachios and orange zest. Doesn’t get much easier than that!

 

Goodnight Brothers Country Ham and Bechamel Biscuits

For the Béchamel:

¼ cup unsalted butter

¼ cup  all purpose Southern Biscuit Flour 

1½ cups whole organic milk

2 Tbsp. whole grain mustard

½ teaspoon freshly grated nutmeg

For the Biscuits:

Make 8 biscuits with whole milk or buttermilk according to the package directions on the Southern Biscuit Flour “Formula L” Package

2 packages Goodnight Brothers Thin Sliced Dry Cured Country Ham

1 -1 ½ cups shredded Gruyère, cheese

1 tsp dried Herbes de Provence

For the Bechamel: Melt butter in a medium saucepan over medium heat. When butter is hot and all melted, add flour and stir cook, until  all the raw flour has been absorbed in the butter and the mix is a golden brown about 3 minutes. Add the whole milk and whisk continually to thicken over medium high heat. Season with the nutmeg and mustard. Remove from heat and reserve.

img_4993Place 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  Goodnight Brothers Thin Sliced Country Ham and then a generous sprinkling of the gruyere. Top each with a spoonful of the béchamel and a little bit of the herbes de provence. Run sammies under the broiler until golden brown. Serve hot with a little side salad of lettuce, eggs, Goodnight Brothers Thin Sliced Country Ham and ripe pears and you’ve got the perfect brunch.

Sweet and Spicy Goodnight Brothers Country Ham Wrapped Shrimp

img_761124 large local shrimp, shells removed, tail intact

1 package Goodnight Brothers Thin Sliced Country Ham, cut into thin strips

3 Tbsp. chili powder

2 Tbsp. ground cumin seed or powder

3/4 cup brown sugar

Peel shrimp, then rinse and pat dry. Carefully wrap the body of each shrimp with a strip of the Goodnight Brothers Thin Sliced Country Ham. Place the wrapped shrimp on a parchment paper lined baking sheet. Sprinkle first with the chili powder and cumin and then with a generous amount of the brown sugar. Bake in a 375 degree oven for 15 minutes or so until the sugar has caramelized and shrimp have turned pink. Best served hot or warm.

OuterBanks SeaSalt Sweet and Salty Candied Ginger

img_72501 hand of local or organic ginger root -you can peel it or not, totally up to you

2 1/2 cups organic sugar

2 cups water

1 Tbsp. OuterBanks SeaSalt

Slice into rounds about 1/8 inch thick.  Mix sugar and water in a large sauce pan and bring to boil. When sugar is dissolved, add ginger slices and boil for 45 minutes. Use a slotted spoon to remove the ginger slices to a cake rack and let dry for 20-30 minutes. To keep the syrup that drips from the ginger slices contained, place the cake rack over a baking sheet with sides. Sprinkle the remaining 1/2 cup of sugar over the ginger slices. The sprinkle them with the OuterBanks SeaSalt. Let the coated ginger dry overnight.  Keep the leftover syrup in a covered container in the refrigerator and use it to make the next recipe for a goat cheese salted caramel sauce. 

OuterBanks SeaSalt Goat Cheese Salted Caramel Sauce

img_72241 cup of the syrup left over from making the candied ginger ( recipe above)

6oz. your favorite local goat cheese or Chevre

OuterBanks SeaSalt to Taste

Place the ginger syrup in a saucepan and allow to boil down until the mix has reached one half its original volume. Stir in the goat cheese or chevre. Stir until the goat cheese has melted and the mixture is smooth. Take off the heat and allow to cool, or serve the sauce warm over ice cream, pound cake or over a slice of the Carolina Farmhouse Dairy Yogurt Coffee Cake recipe in this post.

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For more recipes to help you eat local by opening a package, jar, bottle or box featuring all of these wonderful North Carolina products and more visit each company’s individual website for recipes, to order product and to see all the retail locations for each company in Charlotte and across the state.

 

 

 

 

Tenda-Bake Pancake & Waffle Mix isn’t Just for Breakfast Any More

UPDATED - NCDAThose 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.

In the state of North Carolina, agriculture is our biggest industry and so, to take a quote from the North Carolina Department of Agriculture’s marketing campaign,  I am always on the lookout for great things Grown, Raised, Caught or Made in North Carolina.

With lots of grains grown in our state, it only stands to reason that we would have lots of mills. Think back to the story of The Little Red Hen – she planted the seed, tended the crop, reaped the wheat, took it to the mill and then baked it into bread. As the folk tale explains, the process is a lot of work for one little hen… the truth and the bigger story is that taking grains to grits, meals and flours  takes a team.

logoFamers 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.

I constantly try to share the local love of farmers and producers large and small, through this blog, through other articles I write, my television and personal appearances and cooking classes. While companies often give me sample product to promote, for me, it is about backing  brands I believe in and I am here to say that Renwood Mills produces products that should be on your radar.

Renwood Mill sources grains from some 500 local North Carolina farmers in and around the Newton-Conover region of North Carolina.

Just as they did years ago, these farmers still  deliver local grains each week to be ground into corn meal and flour. In 1935, Renwood Mills started as the Maiden Flour Mill where owners sourced local grain to grind to flour and cornmeal. While the company has grown that “support local farmers” philosophy has stayed true and that’s one of the things I love about this company and these products.

s-02Renwood 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.

tenda-logo

In developing recipes used with the trio of Tenda-Bake Pancake mixes as a shortcut ingredient, I started with basic recipes calling for a mix of flour and baking soda or baking powder;  or recipes that called for a coating or batter of some sort. To that end I wound up today’s recipes for Not-Just-For-Breakfast recipes featuring the Tenda-Bake products: a quick and easy cobbler made with the MapleBurst Pancake Mix; a tasty chicken and dinner waffles make with the 7 Grain Tenda-Bake Mix.

img_3569I 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!

 

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Heidi’s Tenda-Bake Peach and Blueberry cobbler assembled and ready to bake

Tenda-Bake MapleBurst Pancake Mix Peach & Blueberry Cobbler

Recipe developed for Renwood Mills, makers of Tenda-Bake By Charlotte Culinary Expert Heidi Billotto

8 Tbsp melted butter

2 cups Tenda-Bake Maple Burst Pancake and Waffle Mix

1 cup whole organic or local milk

4 cups peeled and sliced peaches

2 cups blueberries

½ cup granulated organic sugar

Pour melted butter into the bottom of a square 9 inch oven to table 9-Inch baking dish. Mix together the pancake mix and the milk; stirring in milk just until combined. Pour over the melted butter in the pan. Do Not Stir.

Spoon the sliced peaches and blueberries over the top of the pancake mix/butter layers, but again, do not mix. Sprinkle the sugar over all. Bake in a preheated 350 degree oven for 35- 40 minutes or until the cobbler is nicely browned.

Serve warm or cold with whipped cream or your favorite  ice cream

img_3562

Time for Heidi’s Tenda-Bake Chicken  &  Dinner Waffles

Tenda-Bake 7 Grain Pancake & Waffle Mix Chicken & Dinner Waffles

Recipe developed for Renwood Mills, makers of Tenda-Bake By Charlotte Culinary Expert Heidi Billotto

For the Dinner Waffles:

2 cups Tenda-Bake 7 Grain Pancake & Waffle Mix

1/4 cup chia seeds ( optional, but  this adds a healthy kick of a bit more protein)

1 cup local or organic whole milk

2 Tbsp. extra virgin olive oil

For the Chicken:

2 cups Tenda-Bake 7 Grain Pancake & Waffle Mix

salt and pepper to taste

1 Tbsp. dried Thyme leaves

4-6 local or organic chicken thighs, skinned, bone in or boneless, as you please

2 local or organic eggs, beaten

 

Make the waffles first by combining 2 cups of the pancake mix with 1/4 cup of chia sees, 1 cup of whole milk and 2 Tbsp, of extra virgin olive oil. Pour the mix onto a not lightly greased waffle maker and cook until the steaming stops. Waffles for this dish may be made ahead of time and then reheated in the oven.

For the chicken, Combine 2 cups of Tenda-Bake 7 Grain Pancake & Waffle Mix with a bit of salt and pepper to taste and 1 Tbsp. dried thyme leaves.

Cut the boneless thighs into strips  or prepare them whole. Pat the chicken dry them dust them in the seasoned pancake mix mixture. Once dusted. Drop the chicken into the beaten egg wash and then once again into the seasoned pancake mix mixture to coat. Now, here is the trick, place the breaded chicken on a wire cake rack for 2-3 minutes to allow the egg and pancake mixture to form a coating.

Meanwhile, heat about an inch of canola oil in a 10-12 inch skillet. Place a wooden spoon in the oil and when little bubbles start to form around the wooden spoon, he oil is hot enough for frying. ( otherwise, your chicken will absorb the oil and will taste greasy)

Redust the rested coated chicken in the seasoned pancake mix and then drop into the hot oil. Cook until lightly browned, then carefully  turn to brown the other side. Once the chicken has browned, remove from the pan and place on a rack fitted over a baking sheet in a 375 degree oven for 5-8 minutes.This will allow the whole chicken thought to cook through, but won’t over brown the coating.

Serve the chicken and waffles with syrup or local honey or make your own honey mustard as a condiment if you would like.

video graphic

 

Here is the Video from WBTV’s Bounce TV with Heidi Billotto and Delano Little putting together the cobbler recipe you have here – check it out to see how easy it really is!

 

#TellThemHeidiSentYouFor more information on Renwood Mills, the products they produce and where you can purchase them, visit their website.

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