Month: November 2020

Homemade Gift Idea!

Homemade Gift Idea!

It’s time to start thinking about last minute gifts. Mason Jar Mixes are an easy gift that can even be made at the last minute. I’m giving you a recipe for Chocolate Chip Muffins, but really you can use any of your favorite recipes. All…

A New Way to serve Coffee at Brunch.

A New Way to serve Coffee at Brunch.

Here is a great recipe for Cappuccino Muffins to add to a a brunch table. It a perfect dish for your post Thanksgiving brunch, when you might sill be sleepy, but want to enjoy every minute you can with family and friends. A delicous coffee…

Change it Up!

Change it Up!

I am a dessert freak! I wish I didn’t have the sweet tooth that I do but alas it is a battle I lost long ago.

Because I love desserts so much, I am always looking for ways to change up, old school desserts. Since we are approaching Thanksgiving, I was looking at how I can change up the desserts that my family will eat.  I love Pecan Pie and Sweet Potato Pie. I have one daughter that is allergic to nuts and generally my family doesn’t like the pumpkin pie genre. And they don’t love “hot fruit”. For them to eat an apple pie, it has to be extraordinary.

Once I made an apple pie and tucked dollops of peanut butter in between the apples. You can do that one easy with your favorite apple pie recipe. Today’s change up is an Apple Meringue Pie!

I made a classic apple pie. I wanted it to be pretty quick and easy, co I used a store bought pie crust. If you want to make your own that’s fine. I love a good butter pie crust. If you are looking for a recipe, go to my peach pie recipe. There is a great one there.

Once you decide on the dough, the apple pie recipe is fairly simple. Make your slice medium thickness. Too thick and they may not cook evenly, too thin and they may get mushy.

Then I made a classic Swiss meringue. Swiss meringue is one of this dishes that is really impressive and is super easy to make. It just takes bit of patience. I really hope you enjoy this recipe. As always send me your comments and pics and be sure to follow me on Instagram @whiskinthesouthern

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Apple Meringue Pie

new way to elevate apple pie. Add a Swiss meringue. Once you know how to make a great Swiss meringue you will want to add it to all your desserts!
Course: Endings
Cuisine: American
Keyword: Apple, Desserts, Meringue, Pie

Ingredients

Apple Pie FIlling

  • 10 cups Apples, mixed varieties, cored, peeld and sliced thin
  • 1/2 cup Granulated White Sugar
  • 1/2 tsp. Kosher Salt
  • 1 tsp. Ground Cinnamon
  • 2 Grates Fresh Nutmeg, or 1/2 tsp. ground
  • 1/2 tsp. Ground Allspice
  • 1 Tbs. Apple Cider Vinegar
  • 1/4 cup All-Purpose Flour

Swiss Meringue

  • 4 Lg. Egg Whites
  • 1 cup Granulated White Sugar
  • Pinch Kosher Salt
  • 2 tsp. Pure Vanilla Extract

Instructions

Pie Filling

  • Preheat oven to 375°
    If using a frozen pie shell, remove from freezer, to thaw. If using homemade, make and refrigerate for an hour whle making filling. Ten take out to rest.
  • In a small bowl, whisk together sugar, salt, cinnamon, nutmeg, allspice and flour. Set aside.
    In large bowl, toss apples with apple cider vinegar.
    Sprinkle spice/flour mixture over top of apples and toss to coat, evenly.
  • Arrange Apples in pie dish, fitted with prepared dough, evenly.
    Bake at 375° for 25-35 minutes. You want the apples to hold their shape but be soft enough to pierce, easily, with a fork.

Swiss Meringue

  • In a heat proof bowl combine egg whites, sugar and kosher salt.
    Place bowl over a suacepan with simmering water. Make sure the bowl is not touching the water and that the water is just simmering, not boiling.
    Whisk until sugar is fully dissolved and is just warm to the touch. If you rub the mixture between your fingers there should be no grit.
  • Pour all egg mixture into the bowl of a stand mixer, fitted with whisk attachment.
    Whisk at low-medium speed until foamy and starting to cool off.
    Add vanilla and increase speed.
  • Whisk on high speed until stiff peaks form.
    Pile onto apple pie and smooth out.
    With a kitchen torch, lightly caramelize the top to a nice golden brown.
    Serve warm or at room temperature.
    If you don't hae a kitchen torch, you can place the wole pie under the broiler. Just be sure to watch it. Sugar burns very quickly!

 

What’s in my Cart? – Restaurant Edition

What’s in my Cart? – Restaurant Edition

When I first started this blog, I would get stopped in the grocery store with people asking what was I my cart. I was always happy to stop and share.  As my recipes and classes became more popular; people wanted to show me what was…

CHICKEN POT PIE!!!

CHICKEN POT PIE!!!

Is there any more quintessential comfort food than Chicken Pot Pie? Who doesn’t remember eating it as a kid? Maybe you remember the frozen version in little pie tins or a restaurant version. If you were really lucky somebody made you a homemade pot pie.…

It is Time for Some Comfort!

It is Time for Some Comfort!

The last 8 months have been hard on everyone. With the pandemic came the COVID 19, reffing to the pounds that people were gaining when the lockdowns started. I mean who wasn’t’ the baking sourdough and other goodies.

Then we got real and a lot of us lost the weight. Now we are coming into winter 2020 and we are starting to look for that comfort food option. I love to take those comfort foods and “lighten” them up.  I make no pretense that they become low calorie or “diet” foods. However, if you lessen the salt and fat, you’ve got a better chance of it not ending up on your thighs ;  )

Here is my “Garbage” Mac & Cheese. I call it “garbage” because I often will clean out my pantry, fridge and freezer for ingredients. I use leftover meats and veggies to add volume and the good stuff.  If I don’t have any fresh veggies I will use up all the half filled bags of frozen veggies. It is just a great way to eat less of the pasta and cheese. It also bumps up your protein and green stuff intake.

I hope you enjoy this recipe and I can’t wait to hear what you mix in. You know my drill. Take pictures and send them to me! And please follow me on Instagram @whiskinthesouthern.

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Fridge Mac & Cheese

This Mac and cheese uses low fat cheese and reduced salt broth to lighten it up.
Course: Middles
Cuisine: American

Ingredients

  • 1 1 lb.box Smaller Shaped Pasta, see notes below cooked slightly less than al dente
  • 2 Tbs. Unsalted Butter
  • 1/4 cup Finely Chopped Yellow Onion
  • 1-3 cloves Garlic, minced
  • 1/4 cup All-purpose Flour
  • 2 cups Skim Milk, brought to room temperature
  • 1 cup Low-Sodium Chicken Broth
  • 1/2 tsp. Kosher Salt
  • 1/2 tsp. White Pepper
  • 2 cups Grated, Reduced Fat Cheddar Cheese, see notes below
  • 1/4 cup Whole Grain Bread Crumbs season generously, see notes below
  • 1/4 cup Finely Grated Parmesan Cheese
  • Clean out your fridge and pantry for add ins, see notes below

Instructions

  • Preheat oven to 350°
    Spray a 9x13 baking dish with non-stick spray.
    Gather your add-ins and see what needs to be cooked.
  • In your largest skillet, melt the butter over low heat and add the onion, for 2-3 minutes. It should just be starting to soften and get translucent.
    Add garlic and stir for another minute or two.
    Stir in flour. Stir and cook until onions and garlic are coated with flour and the “dusty” smell is gone, about a minute.
  • Whisk in milk and broth. Increase heat to medium and bring to a boil, whisking continuously.
    Cook until it starts to thicken and look more sauce like. The sauce should hang on the back of a spoon for 10 sec before it starts to drip. This should take 5-10 minutes.
    Season with salt & pepper.
  • Remove from heat and start stirring in cheese, until melted. Then add your pasta and stir to coat.
    This is where I add my add-ins. I love to load it up with veggies and leftover roasted chicken. But you can add whatever you have.
  • Pour entire mixture into prepared baking dish.
    Mix bread crumbs and Parmesan together and sprinkle evenly over pasta. Drizzle a little extra oil (avocado or EVOO) over the top and bake.
    Bake at 350° for 20-25 minutes. Your sauce should be bubbly and your topping should be golden brown.
    If your topping is not browned to perfection, you can pop it under the broiler for a minute or two. Just keep an eye on it, it can burn quickly.
    Let stand for a few minutes then serve hot.

Notes

*Pasta* Traditionally macaroni & cheese is made with elbow macaroni or rotini pasta.Both are great, but what I ant you think about is mixing it up and using all those partial boxes in your pantry. If you are buying pasta to make this look at some of the different shapes you haven’t tried. What you are looking for is something that can hold the sauce. Orchiette is like little saucers.
* Cheese* I recommend grating your own cheese. Some of the pre-shredded varieties use filler and such. You can even see “cellulose” on their ingredients. That is a by-product of wood!
*Bread Crumbs* You can use store bought bread crumbs, panko or make your own. I don’t like to buy the pre-seasoned variety. I like to do that myself.  I use garlic salt, pepper and dried herbs.
*Add-ins* Truly I call this my garbage Mac & cheese, in my home. This is true because whatever I have in pantry, fridge or freezer goes in.  The more I can load it up with veggies (fresh or frozen), protein, like chicken, shrimp or beef; the less cheese and pasta you actually eat. Healthier.
Eating Southern on a Calorie Budget

Eating Southern on a Calorie Budget

My family is from Georgia. Even though I grew up in California, I spent most of my summers and vacations there. I loved eating my grandmother’s and aunt’s good cooking. As I grew up, I realized that all that good cooking came with a calorie…

A Fall Favorite – Apple Cider Donuts

A Fall Favorite – Apple Cider Donuts

I love food trends. I follow them and try to keep,you all informed. This year I have seen Apple Cider Donuts everywhere! I love that they can be fried or baked. I’ve seen them sprinkled with cinnamon sugar or glazed. I made mine in a donut…

Everything with Browned Butter!

Everything with Browned Butter!

I already knew I was having a love affair with browned butter. It adds such a richness to any dish it’s in. That nutty aroma that fills your house when you are browning it, is amazing. Butter is already great but browning it adds such a decadence!

Here is a recipe that was in Food & Wine magazine. I can’t resist these yummies. Don’t be afraid to change up the chocolate if you can’t find the cacao percentages I listed. Any chocolate will be elevated by the browning the butter.

Enjoy!

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Brown Butter Chocolate Chip Cookies (adapted from Food & Wine)

Browned butter and rich chocolate make for a fantastic cookie, finished with flaky sea salt.
Prep Time1 hr 30 mins
Cook Time13 mins
cooling time15 mins
Total Time1 hr 58 mins
Course: Endings
Cuisine: American
Keyword: cookies, chocolate chip, browned butter
Servings: 16 cookies

Ingredients

  • 1 cup Unsalted Butter
  • 2-1/2 cups All-Purpose Flour
  • 1 tsp. Baking Powder
  • 3/4 tsp. Kosher Salt
  • 1/2 tsp. Baking Soda
  • 1 cup Dark Brown Sugar
  • 1/2 cup Granulated White Sugar
  • 2 lg. Eggs
  • 2 tsp. Vanilla Extract
  • 3/4 cup 60% Cacao Bittersweet Chocolate baking morsels
  • 1 3.5 oz, bar 72% Dark Chocolate Bar, rough chopped
  • 1/2 tsp. Flaky Sea Salt

Instructions

  • Peheat oven to 375°.
    Melt butter in a saucepan, over a medium-low heat. Cook, stirring occasionally, until butter starts to brown. Once butter is brown and foamy stir almost constantly. Do not turn away from the butter. It can burn very quickly. This should take about 10 minutes. When browned, pour into a heat proof glass and cover. Make sure you get all the browned bits. Place in refrigerator and cool until solid, about an hour.
  • Line 3 baking sheets with parchment paper and set aside.
    Sift together flour, baking powder, kosher salt and baking soda, in a medium bowl. Set aside.
  • Beat chilled brown butter, again make sure you get all the browned bits, and both sugars, in the bowl of a stand-up mixer fitted with a paddle, on medium-high until light and flufft. THis should take about 3 minutes. Add the eggs, one at a time, beating after each. Add vanilla and mix until well combined.
    While on low speed gradually add flour. Mix until just combined. Do not overmix.
    Fold in both chocolates. Using a 2oz. ice scream scoop, scoop dough 2 inches apart onto prepared baking sheets. Do not flatten.
    Sprinkle each cookie with sea salt.
  • Bake in preheated oven for 12-14 minutes. Edges should be goldena nd cookie shoul dbe set.
    I rotate halfway through baking.
    Cool on pan for 10 minutes then transfer to wire rack. Can be served warm or at room temperature.