David Lewis might need your help to replicate a certain seafood dish. “I was looking for a seafood casserole recipe at Soddy-Daisy’s Blue Ribbon. This is one of the best seafood dishes I have ever eaten.”
This column is visited from time to time by PEP readers from nearby states. “I look for food in one pot, especially in a slow cooker, because I am often away all day. We don’t eat beef or pork, so it must be chicken, fish, or vegetarian food. I want something different, different tastes, the main thing is that everything is in one pan, although you can serve it with rice.”
As we’ve seen in recent weeks, when you’re reading a really good book or series, you can develop an appetite for what the characters eat. (Think of the rumba bread from The Lord of the Rings, or the fried green tomatoes at the Whistle Stop Cafe, for example.)
One of today’s customers, PEP, came in with a cake recipe he remembered from his favorite book. “From a novel by Jan Karon, tried it for a special birthday, it takes time to cook, it’s delicious.”
Of course, sometimes when you love someone so much and it’s their birthday, you want to go all out to celebrate it.
Preheat oven to 350 degrees. Lightly oil 3 (9-inch round) cake pans, line with parchment paper, then lightly oil the paper and dust with flour, shaking off excess.
In the bowl of an electric mixer, beat 1 cup butter on medium speed until light in color, about 4 minutes. With the mixer running, stir in 2 2/3 cups of sugar in a continuous stream. Beat until light and fluffy, about 4 minutes. Add eggs and egg yolks one at a time, beating well after each addition. Be sure to stop at least once to scrape the batter off the sides of the bowl. Once all the eggs have been added, continue beating at medium speed for 2 minutes. With mixer on low speed, add butter and beat for 1 minute.
Using a rubber spatula, fold half of the dry ingredients into a mixing bowl. Scrape down the sides of the bowl and add half the buttermilk. Add the remaining dry ingredients, scraping down the sides, then fold in the remaining buttermilk.
Pour the batter into the prepared molds, smooth the surface, tap each mold on the table to remove bubbles or bubbles, and place in the oven. Bake for 30 to 35 minutes, or until a toothpick inserted in the center comes out clean. Let the cake cool in the pan on a wire rack for 20 minutes.
In a small bowl, mix orange juice and 1/4 cup sugar until sugar dissolves. While the cake is still in the cake pan, use a toothpick or skewer to poke holes in the cake layers at 1/2 inch intervals. Apply the syrup to each layer, let the syrup fully absorb before adding the rest of the syrup. Let the layers cool completely in the mold.
In a chilled bowl, using the whisk attachment, beat the heavy cream with 4 tablespoons of sugar until stiff peaks form. Add sour cream, little by little, and beat until the mixture becomes a paste-like consistency.
To assemble the cake: Turn one of the cakes over onto a cake tin and carefully remove the parchment. Spread a third of the jam on top, smoothing it. Pour the second layer over the first, peel off the parchment and spread the remaining third of the jam. Place the third layer on top, remove the parchment, and spread the remaining jam in the center, leaving a 1 1/4″ wide edge. We glaze the sides and the top border, leaving the jam on the surface of the cake. Or, if you prefer, frost the entire cake first and top with jam as a garnish. Refrigerate for at least 2 hours before serving.
“Before Christmas, someone was looking for a recipe for peanut crumble with raw peanuts,” writes Marguerite McCammon. “I haven’t tried this recipe, it’s not my grandma’s recipe, it’s someone else’s.”
Peanut crumble is a delicious treat that is perfect for the holiday table. It’s a sweet combination generously garnished with peanuts for extra crunch.
Combine sugar, corn syrup, and hot water in a 4 liter heavy-bottomed pitcher. Place over medium-high heat and bring to a boil. Continue cooking and heat it up to 250 degrees. Use a candy thermometer to check the temperature. I like to use a good quality instant read thermometer, but a good quality candy thermometer attached to a jug will work just as well.
Once the temperature reaches 250 degrees, add raw peanuts and unsalted butter. Raw peanuts are a must for this recipe because they take longer to cook on high heat. Stir the mixture constantly after adding the peanuts so that the peanuts do not burn at the bottom. Heat the mixture to 310 degrees.
Once it reaches 310 degrees, remove from heat and add vanilla and soda. The mixture will bubble and build up, so be sure to stir constantly to ensure it is fully blended.
Working quickly, pour into prepared 10″ x 15″ mold. To make the crumb light and airy, do not smear or press down the mixture. Instead, let it flow freely.
Candy making works best when you have an arrangement (or everything in place). This crumbly process is fast, especially at the end, and is cooked at very high temperatures. So if everything is measured out and the 10 x 15 inch pan is oiled and ready to go, the process runs smoothly.
Fare Exchange is a longtime meeting place for those who love to cook and eat well. We will be glad to receive your recipes and wishes. Be sure to include exact instructions for each recipe you submit, and be aware that we cannot test recipes printed here.
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Post time: Feb-16-2023