Miss Kay's Duck Commander Kitchen (37 page)

Mayhaw Jelly

1 quart juice makes 3 (1-pint) jars of jelly • Heavy-bottomed large saucepan • Cheesecloth 1-pint canning jars with lids

Mayhaw berries

Spring water

1 package Sure-Jell powdered pectin for every quart of juice

5 cups sugar for every quart of juice

1. Prepare the berries: Pick through and wash the berries several times to remove dirt. Put the berries in the large pot.

2. Almost fill the pot with spring water, leaving 1 inch of the berries uncovered. Put on the stove and turn on the heat to medium-high. Bring to a boil. When the water boils, turn the temperature to low and simmer the berries for about 10 minutes.

3. Use a mallet or anything you have to crush the berries to get the juice out. Let the juice mix with the water.

4. Place a piece of cheesecloth inside a colander and place the colander over a large container. Pour the crushed berries and juice into the colander a little at a time, straining juice through the cheesecloth. Let the juice drain until no more drips through. Gather the cheesecloth into a ball and press gently to get the last of the juice out. (For each batch you’ll need 1 quart juice; if you are a little short, add water.) Throw away the crushed berries.

5. Sterilize 3 jars in the oven at 220°F for 20 minutes. Wash the lids well and leave them in hot water.

6. Make the jelly: Pour 1 quart berry juice into a large pot. (Make sure to use a large pot, or it may boil over.) Add the pectin and bring to a boil. When it gets to a rolling boil, pour in the sugar, stirring constantly. Bring to a full rolling boil that can’t be stirred down, and boil for exactly 1 minute—no more. Remove from the heat and immediately skim any foam from the top.

7. Pour into the hot jars, leaving
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inch headroom at the top, and seal with lids. (The jars must be hot so the boiling berry juice will not crack them.) Process in a boiling-water bath.

8. Repeat until all the berry juice is used.

Tip
  If you can’t get mayhaw berries, use cranberries—that’ll get you pretty close.

A Note from Phil

I can remember making jelly as a child. Everyone in our family pitched in to make jelly, as well as to can vegetables. It’s how we ate. Momma always had a hot skillet of homemade biscuits for us to eat with our jelly. Nothing like it!

Hale Fries

Makes 8 servings • Dutch oven or large skillet with a lid

Bacon drippings or peanut oil

4 large russet (baking) potatoes (about 10 ounces each), peeled and sliced
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-inch thick like a potato chip

Seasonings of your choice: salt, black pepper, and/or Duck Commander Cajun Seasoning (mild or zesty)

Fill a Dutch oven with either bacon drippings (best) or peanut oil to come
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inch up the sides. Add the potatoes and coat with seasonings. Cover and cook over medium-low heat, turning the potatoes every 3 to 4 minutes and adding more seasonings as you go, for about 12 minutes total.

A Note from Phil

This is an old family recipe from the Hale’s, who were on my mother’s side of the family. Everyone in our family could make Hale fries. They go with any kind of meat. And if company’s coming, just peel a few more potatoes!

Cornbread

Makes 8 servings • Large cast-iron skillet

Bacon drippings or vegetable oil

2
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cups regular yellow cornmeal (not self-rising)

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cup all-purpose flour

2 tablespoons sugar

1
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teaspoons salt

1 teaspoon baking soda

1 large egg

2
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cups buttermilk

1. Heat the oven to 425°F. While you are mixing the cornbread batter, pour enough bacon drippings or oil into the skillet to cover the bottom and heat it up on the stove. Heat the skillet until a drop of cornbread batter sizzles.

2. In a large mixing bowl, combine the cornmeal, flour, sugar, salt, and baking soda. In a separate bowl, whisk together the egg and buttermilk. Stir that into the cornmeal mixture. Pour the batter into the sizzling hot skillet and bake until golden brown, about 20 minutes.

A Note from Miss Kay

Cornbread is another southern delicacy that most of the cooks in Louisiana add to a plate of summer vegetables. Cornbread goes way back in American history to the American Indians who harvested corn. We are thankful for that little discovery and to the Indians for sharing it. A cast-iron skillet is really the key here, so it might be time for you to invest in one. It will be worth it!

Hot Water Cornbread

Makes about 8 pieces • Large cast-iron skillet

2
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cups regular yellow cornmeal (not self-rising)

1 teaspoon salt

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cup all-purpose flour

1 teaspoon sugar

3 cups boiling water

Peanut or vegetable oil, for frying

1. In a medium mixing bowl, stir together the cornmeal, salt, flour, and sugar. Stirring constantly, pour in boiling water just until the cornmeal mixture is wet but not runny. (You might not use all the water.)

2. Pour oil into the skillet to come
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of the way up the sides. Place over medium heat. (Don’t start this too soon, so the oil won’t burn.)

3. Put your hands in cold water, because the batter will be hot, and scoop out a small handful of batter. Form it into a flat patty, then drop it in the hot oil. Keep making patties until the skillet is full. Fry until golden brown, turning once, about 2 minutes per side.

4. Drain on paper towels. Repeat until you’ve used all the batter.

A Note from Miss Kay

Hot water cornbread can be tricky to make, but once mastered, it is so good. The trick is to have your grease really hot so your mixture doesn’t turn to mush. Serve with ham or pork chops, and your family will sing your praises!