Recipes and essays exploring Southern identity through food and travel

Recipes and essays exploring Southern identity through food and travel

Month: August 2017

Cream Cheese and Cherry Danishes

Cream Cheese and Cherry Danishes

Flaky, buttery, layered pastry dough for the most delicious danish pastries. Filled with cream cheese and cherry preserves, these are a perfect morning, afternoon, or after dinner snack.

Blackberry Mint Tarts

Blackberry Mint Tarts

This lovely number gets its gorgeous, royal purple (okay, maybe it’s not quite royal, but it’s still gorgeous) from fresh blackberries. With the added freshness of mint, this tart tastes just like summer, right as it’s beginning to leave us.

Pine Nut Caramel Turtle Bars

Pine Nut Caramel Turtle Bars

These Pine Nut Caramel Turtles were inspired by Fine Cooking’s recipe. They are a great, quick treat and you can easily substitute the pine nuts for another (cheaper) nut. You can also skip the shortbread crust to have the more traditional caramel turtles, just be prepared with some wax papers to let the little guys firm up before eating. I think these taste best after they’ve been given a few hours in the refrigerator. Straight out of the oven and the pine nut flavor is the most prominent. Chilled for a few hours and the pine nut chills out and the salty caramel and chocolate shine through. 

Clafoutis

Clafoutis

This recipe is surprisingly simple, the execution even more so. You really can have this entire recipe finished in forty minutes. With such a seemingly straightforward recipe, you would think that the recipes for clafoutis are pretty similar. I was pretty surprised to find that this wasn’t in the least bit true. I reviewed Julia Child’s recipe, The Kitchn’s, Smitten Kitchen’s, and David Lebovitz’ among others. There was a wide variety of suggestions for how much butter to use, how much sugar and what kind to include, and what to do with the cherries.