Creative Tennessee Mountain Cookin: July 2009

Friday, July 31, 2009

Rose Mints

Dorcas Annette Walker

Summer is the main season for weddings. It is exciting and joyous to see a couple exchange vows to cherish each other for life after months of preparation. This year our son is getting married. Once more I am in a whirl of activities planning a wedding shower. What started at my sister’s wedding and has become a tradition in any weddings for our family is my Rose Mints. Every time I make my Rose Mints I’m always asked for the recipe.

As a young child, I was always fascinated by the after dinner mints that were handed around at the end of my grandmother’s yearly Christmas formal dinners. The sight of those large square white mints sitting on a fancy glass dish that melted in one’s mouth always mesmerized me as they were slowly passed around the table. No matter how stuffed one was there always was room for an after dinner mint. I promised myself that when I grew up and had a home of my own I would always end a fancy meal with after dinner mints.

Not long after I was married, I was thrilled to discover a recipe for homemade mints and began experimenting. When I found a store that carried rubber candy molds I began producing hundreds of Rose Mints in all colors. Homemade mints add a finishing touch to weddings, baby showers, graduations, and birthday celebrations. You can find different shaped rubber candy molds at craft stores to use for other holidays as well.

My Rose Mints are decorative. These bite-size confections that melt in one’s mouth are irresistible with their mild peppermint flavor and a smooth creamy texture. You can substitute almond flavoring instead of peppermint for a different taste. Any leftover mints can be stored in the freezer. Just let the mints thaw out before serving. This Rose Mint recipe makes 5½ dozen mints and takes about 30 minutes.

Rose Mints

1 lb powdered sugar
¼ c real butter (melted)
¼ tsp peppermint extract
6 tb milk
couple drops of food coloring (optional)
rose rubber candy mold
In a medium-sized bowl combine the powdered sugar, butter, extract, and milk. Knead the ingredients together with your hands for about five minutes until it is thoroughly mixed and you have a solid hard-like consistency of a very stiff icing. If you are using food coloring make sure that all the coloring is spread evenly throughout the candy.

Take a tsp of the mint candy, fill the rose mold, and press down firmly with both thumbs until the surface is smooth and even with the tip of the mold, discarding any extra filling. Turn the rose mold over and position both thumbs above the center of the mold.

Twist and pop the Rose Mint out on a waxed surface. If the candy sticks to the mold add some more powdered sugar. If the rose falls apart add more milk. Any disfigured roses can be instantly redone. Let the Rose Mints harden on wax paper for twenty-four hours and then store in a closed container!

Weekly tip: To make a crystallized mint as soon as you pop the mint out of the mold, gently turn the mint face down in a bowl of granulated sugar, and twist in a circle. Place upright on wax paper and let harden!

Dorcas Annette Walker is a published author, columnist, speaker, freelance magazine writer, and photographer from Jamestown, Tennessee. Contact her at: dorcaswalker@twlakes.net. For more recipes check out her Creative Tennessee Mountain Cookin blog at: www.dorcasannettewalker.com

Wednesday, July 22, 2009

Curled Celery

Dorcas Annette Walker

As a young college student, my mother worked a couple of summers at Martha’s Vineyard helping prepare food in the kitchen. It was there that she learned how to make fancy celery. During the summer or on holidays a dish of Curled Celery would lend a classy touch to our small meal. My mother always served her Curled Celery in an oval fancy glass dish. We thought it was the only way to prepare celery and it wasn’t until we were married and entertaining ourselves that we discovered other people had never seen Curled Celery before. I always think of my mother every time I prepare Curled Celery or see an antique oval cut glass dish.

Celery was first recorded in France in 1623, was used by the ancient Greeks and Romans for flavoring, and is native to the Mediterranean and the Middle East. The ancient Chinese used celery for medicine. Celery was first introduced to the United States in 1856 by a Scotsman in Michigan. One ounce of celery seeds produces an acre of celery. Today California is the top celery producer with Michigan ranking fourth and Florida producing 20%. Two billion pounds of celery are grown each year here in the United States with a consumption of nine to ten pounds per person annually. Plain celery is great for losing weight as more calories are consumed eating and digesting celery than the 10 calories intake per stalk. Celery is also a good source of fiber.

Curled Celery is worth the extra minutes it takes to prepare, is great for family reunions or holidays throughout the year, and is a feast for the eyes. The crunchy texture of the celery with a nutritious filling is a perfect addition to any meal. For extra color dice cranberries into small pieces, add chopped raisins, or grapes to the cheese filling. You could also include minced carrots or broccoli. One regular stalk of celery will make a dozen pieces and preparation time is around fifteen minutes not counting chilling or filling.

Curled Celery

Wash and cut the celery stalks into four to six inches. Then make shallow cuts down the celery stalk about a ¼ inch on both sides. Chill in a container of water in the refrigerator overnight.

Fill the celery stalks by first patting the stalks dry with a paper towel and then spread regular, crunchy peanut butter, or a cream cheese filling on the celery.

Cream cheese and nut filling:
1 (8 oz) pkg cream cheese softened
¼ c chopped pecans
Mix together and spread on a celery stalk. Place celery in a decorative glass dish and serve!

Weekly tip: Instead of throwing away celery leaves dry them by cutting off the leaves and place on a paper plate in a thin layer. Air-dry for two to three days until the leaves are completely dried. Crumble the leaves and store in an empty spice container with your other spices. Dried celery leaves adds flavor to soups!

Wednesday, July 15, 2009

Mexican Spanish Rice

Dorcas Annette Walker

From the time that Christopher Columbus landed on America’s shore in 1492 until now the United States has become a great melting pot of different cultures founded on our belief that all men are created equal as stated by the Constitution adopted September 17, 1787 in Philadelphia, Pennsylvania. Since October of 1886 the Statue of Liberty has stood at the port of the New York harbor welcoming millions of immigrants to our country from around the world. We come from diverse backgrounds, have different political viewpoints, and yet we are united. We are Americans.

Traveling around the United States I was intrigued how distinctive traditions show up in the way we name and prepare our food. For instance there is Texas Hash, French dressing, Boston Baked Beans, Russian Tea, Navajo Tacos, Japanese Fruit Pie, and Mexican Stir Fry just to name a few items. The neat thing here in America is that we can all enjoy these amazing different cultural foods unlike other countries where the variety of groceries is limited. Basic staples that we take for granted are often not available elsewhere. Also the more a certain food style becomes popular, changes to the original recipe are made until the cuisine becomes truly an American dish.

My Mexican Spanish Rice is a filling dish and can be eaten by itself with garlic bread as a meal or spread leftovers in a soft taco with toppings and microwave. You can spice up the Mexican Spanish Rice by adding red, green, and jalapeno peppers to suit one’s taste. Also a variety of precooked beans can be included. Preparation time for my Mexican Spanish Rice takes about 30 minutes and this recipe serves at least ten.

Mexican Spanish Rice

In a large iron skillet brown 2 lbs of hamburger. Add 1 tb dried onion or dice up a small onion and sprinkle on ½ tsp garlic salt, regular salt and pepper.

In a medium saucepan cook 2 c rice with 4 c water and 1 tsp salt.

In a large kettle bring to a boil:
3 qt of tomatoes pureed
1 tb dried oregano
1 tb dried parsley
3 tb sugar
¼ tsp crushed dried red pepper
Drain hamburger and add to the tomatoes. As soon as the rice is cooked pour into the tomato mixture. Simmer for ten minutes. To serve place corn chips on plate and layer the Mexican Spanish Rice over it.

Mix-match toppings of: shredded cheese, sour cream, lettuce, chopped tomatoes, black olives, and Tabasco sauce!

Weekly tip: Avoid putting ripe tomatoes in the refrigerator, instead store in a cool dark spot. To ripen a tomato place in a paper bag or wrap up in a newspaper and position in a warm place or at room temperature, but not in direct sunlight. Store cut tomatoes in the refrigerator and use as soon as possible!

Wednesday, July 8, 2009

Boston Cream Pie

Dorcas Annette Walker

The few recipes that I have in my mother’s hand writing are very special to me. As stated before since my mother seldom baked any unique dessert that she made became a red letter day for us. Our house simply buzzed with excitement the day my mother announced that she was going to try and make a Boston Cream Pie. This elaborate dessert turned our evening meal an instant celebration. I remember my father shaking his head and muttering that he didn’t see what all the fuss was about over a cake with pudding in the middle as my mother, beaming with pride, served each of us a piece of her Boston Cream Pie. Since Boston was the site where the first shot was fired heralding the beginning of our independence from Britain, I thought that my mother’s Boston Cream Pie recipe would make an excellent dessert for this 4th of July celebration.

The Boston Cream Pie is actually a round cake filled with custard cream pudding and frosted with chocolate. The Boston Cream Pie was invented by a French pastry chef at Boston’s Parker House Hotel in 1855 when he decided to top off an English cream cake with chocolate and put almonds around the outside. One early version of the Boston Cream Pie simply sprinkled powdered sugar on top while another included a raspberry jelly filling. Some Boston Cream Pies were made with white cakes while others used a sponge cake. The cake/pie had it’s origin in colonial days and was sometimes called a Pudding-Cake pie as in the mid-nineteenth century pie tins were more common than cake pans. The first Boston Cream Pies could easily have been baked in pie tins. In 1996 the Boston Cream Pie was officially proclaimed the certified Massachusetts State Dessert.

The Boston Cream Pie is a rich filling dessert ideal for family reunions or gatherings throughout the year. While this Boston Cream Pie recipe has had several steps shortened compared to original recipes, preparation time is still around an hour not counting cooling time. My Boston Cream Pie serves eighteen.

Boston Cream Pie

Prepare one yellow cake mix as directed baking in two layers. Cut the top of each layer flat and cool for around an hour.

In a small saucepan mix together with a Wisk:
4 eggs
½ c sugar
½ tsp salt
1 tb cornstarch dissolved in 1 c evaporated milk
Cook using medium heat while stirring constantly until thickened. Take off heat and add:
1 ½ tsp vanilla
Continue to beat with a Wisk until the pudding cools slightly. Pour the pudding over the top of one layer and spread around evenly. Place the second layer on top of the pudding.

Then in a small bowl mix together:
2 c powdered sugar
4 tb cocoa
2 tb shortening
¼ c hot water
Beat until smooth with a Wisk and pour over the top of the cake letting the chocolate run down the sides. Store the Boston Cream Pie in an airtight container. You may garnish the cake with sliced almonds!

Weekly tip: For a smooth sharp cut on a baked cake use a long bread knife that has been heated by running under hot water and dried with a paper towel. For gooey or sticky cakes use un-waxed dental floss!

Wednesday, July 1, 2009

Marshmallow Fudge Chocolate Cake

Dorcas Annette Walker

My father loved anything chocolate and I inherited his chocolate gene. No matter how many tempting desserts are at a family reunion or church dinner if there is a chocolate dessert present I am automatically drawn to it. There is something irresistible about the rich taste of chocolate that indulges the taste buds. Total stranger become instant friends when drooling over a chocolate dessert. Throughout the years many myths have been passed around about chocolate and today there is still a lot of controversy surrounding the benefits or harm of chocolate.

Chocolate is popular in Asia where the cacao tree is native. The Spanish introduced the cacao tree to the Philippines in the 16th century. China has had an increase in chocolate intake by forty percent since 1992. The average American eats 12.31 pounds of chocolate and spends $50 per year.

Researchers have found that cocoa and as few as 30 calories of chocolate a day keeps the blood pressure down reducing the risk of stroke or heart attack, prevents plaque buildup, promotes alertness, lessens pain, and supports well being. A study from the Harvard School of Public Health found out that people who eat chocolate regularly three times a month live almost a year longer than those who do not consume junk food. Chocolate is high in potassium, magnesium, and vitamins: B1, B2, D, and E.

Dark chocolate is better because it has higher antioxidants, flavanols, and a better fat content. Even if you splurge and eat an entire box of heart-shaped chocolates it only amounts to 500 calories giving you a two ounce weight gain. Just don’t make eating an entire box of chocolates a daily ritual. And you can compensate for the intake of fat calories by cutting back somewhere else. Chocolate won’t keep you awake at night unless you consume 605 calories or cause cavities. Instead chocolate may actually prevent plaque build-up on teeth. So if you have been feeling guilty for eating chocolate relax and enjoy.

The smooth blend of rich moist chocolate cake, creamy melted marshmallow, and fudgy frosting that makes up my Marshmallow Fudge Chocolate Cake is a culinary delight. You can also add one cup of chopped nuts with the cake mix if you desire or substitute a jar of marshmallow cream instead of regular marshmallows. My Marshmallow Fudge Chocolate Cake takes fifteen minutes to prepare (not counting baking time) and serves fifteen.

Marshmallow Fudge Chocolate Cake

Mix up and bake 1 devil’s food or dark chocolate cake mix as directed in a 9 x 13 baking dish.
While hot poke holes in the cake with a fork.

Layer 1 (10oz) bag of regular marshmallows on top and put the cake back into the oven for about ten minutes until the marshmallows are soft and melted. Spread evenly over the top of the cake with a knife dipped in hot water.

Let cool for an hour then spread chocolate frosting over the top. Garnish with cool whip, strawberries, or cherries!

Weekly tip: Whipping up a readymade container of frosting with your mixer for a couple of minutes will double its volume and be fluffier!