Modern Hospitality: Simple Recipes With Southern Charm Hardcover – July 5, 2011 (3 page)

Biscuits and Cane Syrup

My great-grandmother used to make biscuits in a carved wooden bowl known as a “dough bowl,” which is used for making bread in the South. The art of biscuit making was passed down through generations in my family. These biscuits have the perfect texture—flaky and delicate, with a crunchy bottom. They’re delicious for breakfast with sweet syrup and can be paired with gravy for a satisfying, savory dish. My mom likes to enjoy her biscuits with softened butter and cane syrup mixed together!

1 cup self-rising flour

2 tablespoons butter-flavored shortening, chilled

1/3 cup whole milk

1 tablespoon canola oil

2 tablespoons unsalted butter, melted

Softened butter and cane syrup, for serving

Preheat the oven to 425°F.

Place the flour in a medium bowl. Using a pastry cutter or a fork, cut the shortening into the flour. Stir in the milk until incorporated. Lightly flour your hands and form the dough into a ball. Divide the dough into 4 portions. Form each portion into a smooth ball by rolling it between your palms 5 times. Tuck any rough edges into the top of the ball. Roll between your hands 10 more times to form a smooth ball. Repeat with the other 3 portions.

Grease a cast-iron griddle with the oil. Place a dough ball, smoother side down, in the pan to coat with oil and flip over so that the smooth side is facing up. With three fingers, press the dough down a bit, making a slight indention on the top of each biscuit.

Bake until golden brown, 16 to 18 minutes. Remove from the oven and brush the tops of the warm biscuits with the melted butter.

Serve the biscuits warm with softened butter and cane syrup.

Makes 4 biscuits

Breakfast Grit Cakes

In the South, grits are traditionally prepared on the stovetop with butter, salt, and pepper. In this recipe, cooked grits are transformed into cakes that serve as a base for eggs, bacon, and cheese. But you can top these simple little cakes with anything you’d like. If you’re serving breakfast for a crowd, simply set out a platter of grits cakes alongside bowls of toppings and let your guests assemble their own creations.

2 1/3 cups water

1 cup quick-cooking grits

5 tablespoons unsalted butter

1 teaspoon salt

1/8 teaspoon ground black pepper

1/3 teaspoon cayenne pepper (optional)

1/3 cup all-purpose flour

Dad’s Scrambled Eggs (page
13
)

5 slices bacon, cooked and crumbled

¼ cup sliced grape tomatoes

3/4 cup shredded sharp Cheddar cheese

2 tablespoons sliced scallions

Bring 2 1/3 cups water to a boil in a medium saucepan over high heat. Stir in the grits, reduce the heat to low, and cook, stirring occasionally, until grits reach porridge consistency, about 5 minutes. Remove from the heat and stir in 2 tablespoons of the butter, the salt, black pepper, and cayenne (if using).

Line a pizza pan or small rimmed baking sheet with plastic wrap. Pour the grits in the center of the pan. Using a spatula, spread the grits evenly to a thickness of 3/8 inch. Let cool until the grits are set, about 30 minutes.

Using a 3-inch round cookie or biscuit cutter, cut out 12 circles from the cooled grits. Dredge both sides of the grits cakes in flour.

Heat a large cast-iron pan over medium-high heat. Melt 2 tablespoons of the butter in the pan swirl to coat the bottom. Working with half the cakes at a time, cook until lightly browned, 1½ to 2 minutes per side. Carefully remove with a spatula and drain on a paper towel-lined baking sheet. Add the remaining 1 tablespoon butter to the pan and cook the remaining cakes.

Preheat the broiler. Line a broiler pan with foil.

Place the cakes on the broiler pan. Spoon the scrambled eggs onto the cakes. Top with the bacon, tomatoes, and cheese. Broil until the cheese melts, 1 to 2 minutes.

Place the grits cakes on a serving platter. Sprinkle with the scallions. Serve hot.

Serves 6

Upside-Down Quiches

Omelets are a favorite breakfast food in my family, but who has time to stand over the stove and prepare omelets “made to order” all morning? Not me! In this easy recipe, you simply pour all of your favorite omelet ingredients into ramekins and make mini-quiches. To add contrast to the soft egg texture, I top my baked “omelets” with a crispy biscuit crust.

BISCUIT CRUST

1 cup self-rising flour

2 tablespoons butter-flavored shortening, chilled

¼ teaspoon chopped fresh rosemary

½ cup low-fat buttermilk

1 tablespoons unsalted butter, melted (for the ramekins)

FILLING

8 large eggs

1 1/3 cups half-and-half

3/4 teaspoon salt

¼ teaspoon ground black pepper

4 teaspoons diced yellow onion

4 tablespoons diced green or red bell peppers

4 heaping tablespoons diced chopped cremini mushrooms

4 tablespoons cooked and crumbled fresh andouille sausage or bacon

8 tablespoons shredded sharp Cheddar cheese or feta cheese

Preheat the oven to 375°F. Lightly coat four 8-ounce ramekins with cooking spray and place on a baking sheet.

To make the biscuit crust: Place the flour in a medium bowl. Using a pastry cutter or fork, cut the shortening into the flour. Stir in the rosemary and buttermilk until incorporated. Flour your hands and lightly form the dough into a ball. Cover with plastic wrap and refrigerate for 10 minutes.

Sprinkle flour over a clean surface. Roll the dough out to a ¼-inch-thick round. Using a 5-inch round object, trace and cut out 4 rounds.

To make the filling: Beat the eggs in a large bowl. Whisk in the half-and-half, salt, and black pepper.

Dividing evenly, layer the remaining ingredients into the ramekins in this order: onion, bell pepper, mushrooms, sausage (or bacon), cheese. Evenly distribute the egg mixture among the ramekins.

Coat the rims of the ramekins with a little bit of the melted butter to help the biscuit crust stick. Place the biscuit dough rounds onto the tops of the ramekins and gently press the dough onto the rims and against the sides. Brush the tops of the crusts with the remaining melted butter.

Bake until the crust is golden brown, 20 to 25 minutes. Let quiches sit for 5 minutes before serving.

Serves 4

Cinnamon and Pecan Granola

Rolled oats are one of my favorite breakfast food ingredients—I love a hot bowl of oatmeal in the morning, and I often use oats in my baking, as well. But most of all I like using oats in this quick and easy granola recipe. You can make a batch on a Monday and enjoy it throughout the week. I like to sprinkle it over my yogurt for a sweet start to the morning.

1 cup old-fashioned rolled oats

3 tablespoons light brown sugar

3 tablespoons chopped pecans

2 tablespoons dried cranberries or blueberries

¼ teaspoon ground cinnamon

1/8 teaspoon salt

3 tablespoons cane syrup or maple syrup

2 tablespoons unsalted butter, melted

Preheat the oven to 325°F.

Toss together the oats, brown sugar, pecans, berries, cinnamon, salt, syrup, and butter in a medium bowl.

Pour the granola onto a baking sheet and bake for 10 minutes. Remove from the oven, loosen and mix the granola with a spoon, and return to the oven and bake until golden brown, 12 to 15 minutes. Remove from the oven and toss the granola again. Let cool before serving or storing.

Serve granola in a bowl with fresh fruit and milk or yogurt.

Makes about 1 ½ cups

Don’t wait for holidays or important occasions to add special touches to meals. I like to use inexpensive stemmed goblets and pretty or unusual dishes, even for a weekday breakfast. They add a beautiful touch to family meals.

Dad’s Scrambled Eggs

At my house, it’s not unusual to have breakfast for dinner. Everyone gets in the kitchen and cooks his or her specialty and then we have an evening breakfast feast! My mom and I team up and make biscuits and andouille gravy (see the gravy that goes with the Creamy Mashed Potatoes on page
75
). My dad always makes his famous scrambled eggs. His technique produces such fluffy eggs that I like to call these “pillows-in-your-mouth.”

5 large eggs

¼ teaspoon salt

1/8 teaspoon ground black pepper

Whisk the eggs and 2 tablespoons water in a medium bowl until combined. Whisk in the salt and pepper.

Coat the bottom of a 12-inch nonstick skillet with cooking spray and heat over medium-high heat. Pour in the egg mixture. Cook, without stirring, until bubbles begin to form, 30 seconds to 1 minute. When bubbles begin to form, gently scrape the outer edges of the pan with a silicone spatula to bring the egg mixture into the center. Cook for 2 minutes, continuing to fold the egg mixture into the center of the pan, forming large, long curds. If eggs begin to cook too quickly, remove the pan from the heat and allow to finish cooking in the hot pan. The eggs should be light, fluffy, and still moist.

Serves 4