My son Zach has a beautiful way of adapting traditional recipes in his cooking. For our studio lunches, he makes a salad with handmade, moist farm cheese crumbled on top. We also enjoy it (probably too much) with fresh baked bread and crackers.
Farm cheese got its name because all of its ingredients could be found on any farm. Many “well-off” households during my grandparents’ youth had their own farms, or at the very least, one cow to supply milk for the family.
This very simple recipe can be made with just a few ingredients from your refrigerator: milk, buttermilk, and lemon. My refrigerator is always stocked with organic milk. I have lemon, which I use for hot tea. And buttermilk often lingers after biscuit-making endeavors on the weekends.
The added convenience is farm cheese is fast and easy to make. It requires no special equipment, except cheesecloth.
Every summer in our part of the world is hot, so hot that you barely want to move. And this summer seems particularly, endlessly hot. By the end of August, we will all be looking forward to the coolness that comes with fall. Until then, Maggie and I are cooling off with afternoon dips in the pool, ice cream treats from our local shops, and recipes from People’s Pops: 55 Recipes for Ice Pops, Shave Ice, and Boozy Pops from Brooklyn’s Coolest Pop Shop - which can be compared to eating lightly sweetened, frozen fruit on a stick.
My friend Nathalie Jordi and her partners at People’s Pops started making their incredibly popular ice pops in Brooklyn, New York, during the summer of 2008. From their website, “We transform local, sustainably grown fruits and herbs into creative, delicious hand-made ice pops and shaved ice…” Check out their blog here.
Luckily for us, their book, the self titled People’s Pops, was released at the beginning of this summer season. Fitting their commitment to local, sustainable community, the recipes are organized by season, which makes it easy to select ingredients from the farmer’s market or right from the garden.
The book is a delight to the senses, filled with simple recipes using common popsicle ingredients like strawberries or cherries, and not-so-common ingredients like cucumber and violet, or honeydew and ginger. Jennifer May’s beautify photographs capture the popsicles’ textures and colors, and some of the many people who enjoy them. Reading through, it is hard to decide on which recipe to make first.
In March, Kristy shared a few of her favorite simple syrup recipes, which are a flavorful way to smooth your favorite cocktails.
Though gin is not my spirit of choice, the ginger and mint made this by far my favorite drink of the summer. As posted this morning, I have a particular love for ginger and I love to put a splash of this ginger syrup into a glass of Prosecco.
KRISTY’S GINGER + MINT + GIN
Ginger is such a versatile flavor that plays well with almost any spirit. This recipe uses it in a refreshing cocktail that’s great for welcoming summer.
For the ginger syrup:
1 medium piece ginger root, peeled and cut into ½ inch discs
1 cup sugar
¾ cup water
Combine the ingredients in a pot and simmer for about 5 minutes. Remove from heat and let steep for 10 more minutes. Strain off the ginger with a fine mesh strainer and set aside. Cool the remaining syrup.
For the cocktail:
1 ½ ounces gin (I prefer Hendrick’s for this cocktail.)
¾ ounce ginger syrup
1 large sprig fresh mint, stem included
Juice of 1 lemon
½ ounce spring water
Combine ingredients in a shaker with lots of ice. Shake vigorously and strain into a cocktail glass. Garnish with a twist of lemon.
Since I was pregnant with Maggie 7 years ago, I have loved ginger. Before that pregnancy, I couldn’t stand the smell of it. But it seems that Maggie gifted me with many things, including a love of all things ginger, particularly ginger ale and ginger candy, which was written about here. I am going to try growing some next summer. Any tips on that?
I had this delicious Gingerade every afternoon at the Penland Coffee Shop. I will be making this at home this week; however, I will be substituting grapefruit juice for the orange juice—simply because I prefer it. And, I am thinking that this would be good with just about any kind of juice: apple, blueberry, and pineapple. (I can hear Sara saying that she will have hers with a shot of vodka.) Indeed.
The food might just be the best thing about Penland… other than the yoga every morning (and afternoon), the view, the beautiful studio, the great people. Let’s just say that the food is one of the things that make Penland great.
Breakfast, lunch, and dinner served on schedule. No preparation or clean up – thanks to the amazing staff, core students, and work study students. This allows you to settle into life and to think about nothing but creativity, development, and growth. It is a beautiful and nurturing place to grow.
I have been eating salads every day but my commitment to my detox wavers when I see something like these Mexican Hot Chocolate Short Bread cookies calling to me.
I first tasted the fried chicken at Watershed restaurant in Georgia about 10 years ago, while visiting friend and colleague, Angie Mosier. This was also my first meeting with Scott Peacock, the then-head chef of Watershed who led them to a James Beard award in 2007.
Scott’s close friend and culinary mentor, Edna Lewis, is hands down the Mother of Soul food, a legendary figure and icon to the Southern culinary world—dare I say the world at-large. Together they wrote, The Gift of Southern Cooking: Recipes and Revelations from Two Great American Cooks, a staple in my kitchen.
If you’ve been to a convenience store in Alabama, chances are you’ve encountered a fried pie, stowed in a basket at the counter and wrapped tightly in cellophane or butter-drenched wax paper. Growing up, family road trip pit stops didn’t mean Cracker Jacks or candy bars for me; it was the fried pies I coveted, portable pockets of apples and peaches wrapped in a pie crust shell. A certain gas station in Cullman, Alabama, sold my favorite pies, so stopping there was always one of the most anticipated parts of a trip to the beach.
I was inspired to try my hand at the fried pie after a recent brunch at Dyron’s Lowcountry in Birmingham, where I had an apricot-goat cheese fried pie served alongside brown-butter ice cream. This got me to thinking about the endless possibilities of fillings and thus the fried pie experiment began. Two things I’ve since learned: don’t overstuff the pies, and make a large batch because they go fast. Here are a couple of recipes that I hope would make my Southern grandmother proud:
If you ever find yourself with a surplus of strawberries after picking, puree the extra and make a delicious summer cocktail. Any excess puree can also be stored in the freezer for future use; however, strawberry cocktails are popular at my house and there is rarely much leftover puree.
Experiment with any ripe fruit as you progress through the holidays. We’ve previously posted strawberry cocktail recipes: Homemade Strawberry “Fruli” and strawberry-tarragon simple syrup with Prosecco. This recipe from our ‘Celebrate America’ catalog, shared again below, combines watermelon juice and orange bitters. Garnish with blueberries on rosemary stems for the perfect combination of tart, spicy, sweet, and bubbly.
Some five years ago, Martha Hall Foose visited Florence, and made the best strawberry cobbler I’ve had to date. Strawberry season came a little early this year. In early May, my patch began producing. I’m hoping that the plants will continue bearing through the coming weeks so my son, Zach, can make his classic strawberry cobbler for our 4th of July celebration.
We originally shared his recipe in our ‘Celebrate America’ catalog.
Looking forward to the upcoming holiday…
I have collected quite the assortment of cookie and biscuit cutters over the years, all crammed into a drawer in my kitchen. Each year for Valentine’s Day, my daughter Maggie and I make heart-shaped biscuits. We also have a few animal shapes for pet themed birthday parties…
What more appropriate shape for Independence Day than the star?
The colors and shapes of our table setting have bold, graphic qualities with a simple color-blocking that appeals to my design aesthetic.