One Foot in the Grove (34 page)

• Warm skillet drippings from roast tenderloin
  
• ½ cup dry white wine
  
• ¾ cup heavy cream
  
• ½ cup low-sodium chicken broth
  
• ¼ cup Dijon mustard or country-style mustard
  
• 1 tablespoon brown sugar
  
• Sea salt and freshly ground black pepper to taste
  

1. Pour off any fat in the skillet.
   
2. Add wine to skillet.
   
3. Scrape up browned bits from the bottom of the pan with a wooden spoon.
   
4. Increase heat to medium-high and boil 2 to 3 minutes or until wine is reduced to about 2 tablespoons.
   
5. Stir in cream, chicken broth, mustard, and sugar.
   
6. Boil until reduced to a saucy consistency, about 5 minutes.
   
7. Season to taste with salt and pepper.
   
8. Return meat and any juices to skillet. Turn meat to coat with sauce. Transfer back to serving platter.
   
9. Drizzle any remaining sauce over meat and serve.
   

This Knox Plantation signature treat is Southern and sweet, made with healthy olive oil. May be prepared with or without pecans. Serve plain or with fresh whipped cream, vanilla ice cream, or yogurt. Makes yummy breakfast treat. Or, for dessert, prepare scrumptious frosted layers with brandy and Dreamy Peach Frosting.

• 1 cup extra virgin olive oil plus more for coating parchment paper
  
• 3 ripe peaches, thinly sliced
  
• 1 teaspoon vanilla extract
  
• 1 cup plus 2 tablespoons sugar—½ and ½ mixture of packed light brown with white granulated
  
• ½ teaspoon kosher salt
  
• 1 teaspoon ground cinnamon
  
• 2 cups all-purpose flour, plus more for tossing with fruit
  
• 3 duck eggs or 3 extra-large chicken eggs
  
• ½ teaspoon baking powder
  
• ½ teaspoon baking soda
  
• ½ cup Pan-Roasted Pecans (optional, but oh-so-good; see recipe
  here
  )
  
• ½ cup peach-flavored brandy (optional, to accompany Dreamy Peach Frosting)
  
• Dreamy Peach Frosting (optional, see recipe
  here
  )
  
• Garnish (optional): peach slices tossed in lemon juice and fresh mint sprigs
  

1. Preheat oven to 350°F.
   
2. Line 9-by-13-inch baking pan with parchment paper.
   
3. Coat paper with olive oil.
   
4. In a bowl, toss peaches with ¼ cup olive oil, 1 teaspoon vanilla extract, ¼ cup plus 2 tablespoons of sugar, salt, cinnamon, and pinch of flour. Let stand about 15 minutes or until juicy.
   
5. In a large bowl, whisk eggs, remaining ¾ cup sugar, and ¾ cup olive oil.
   
6. In another bowl, whisk the flour, baking powder, and baking soda.
   
7. Whisk dry ingredients into bowl with egg mixture.
   
8. Fold in pecans, peaches, and juices.
   
9. Scrape batter into pan; bake 35 minutes until golden and toothpick inserted into the center comes out clean. Let cool.
   

For brandied and frosted cake, cut cake lengthwise in half. Place bottom layer on cake platter. Brush with half the brandy. Spread half the Dreamy Peach Frosting (recipe follows) on cake layer. Place second cake layer on top. With toothpick, poke holes in top cake layer. Brush cake top with remaining
brandy, letting it seep down toothpick holes. Spread remaining frosting on top layer of cake. Garnish with mint sprigs and fresh peach slices soaked in lemon juice to preserve freshness. Fabulous dessert paired with vanilla ice cream and served with coffee.

Delicious alone or as an addition to sweet or savory dishes. Make extra; you'll be eating these goodies right out of your hand!

• Olive oil
  
• ½ to 2 cups pecans, chopped
  
• 2 tablespoons butter, melted, for each ½ cup pecans
  
• Ground cinnamon to taste
  
• Natural brown sugar, such as turbinado, to taste
  
• Pinch of ground red pepper
  

1. Preheat oven to 350°F.
   
2. Lightly coat baking sheet with olive oil.
   
3. Toss pecans in butter and sprinkle lightly with cinnamon, brown sugar, and ground red pepper.
   
4. With fingers or a slotted spoon, spread pecans on baking sheet in even layer.
   
5. Bake 10 to 15 minutes or until fragrant. Check frequently; toss once with spatula to avoid burning.
   
6. Remove from oven. Let cool on rack a few minutes (pecans will continue to cook for a bit).
   
7. Spoon buttery pecans into coffee filter over paper towel to soak up any extra liquid.
   
8. Cool until spiced butter hardens onto pecans.
   

Rich and creamy delight! A perfect complement to Georgia Peach and Pecan Olive Oil Cake or angel food cake.

• 1 cup heavy cream
  
• 16 ounces cream cheese, softened
  
• ½ cup butter
  
• 3½ cups confectioners' sugar
  
• 2 teaspoon grated lemon peel
  
• 2½ cups fresh or frozen peaches, sliced, or 2 16-ounce cans of peach halves, drained and sliced
  

1. In large bowl, beat heavy cream at high speed until stiff peaks form; chill.
   
2. Use same bowl to beat cream cheese and butter at medium speed until smooth.
   
3. At low speed, gradually add confectioners' sugar. Beat just until frosting is of spreading consistency.
   
4. Fold in whipped cream and lemon peel.
   
5. Chop peaches; place in small bowl.
   
6. Fold 1 cup frosting into
   peaches.
   

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