Blog - biscuits and such
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Jack n’ Coke Pie

Last month a friend of ours was having a party, which means that I was left with the impossible task of deciding what kind of pie would be best to bring. We were coming off of National Pie Month, which meant that I was over cream pies; my brain was stuck. Nothing new was in season and out of desperation I asked what his favorite mixed drink was. A formula that had worked before, I hoped I could find something in his response. Chris’ favorite drink, it turns out, is a Jack and Coke. And that my friends, makes a pretty delicious pie.

This pie was pretty simple- a coca cola chess with a Jack Daniels whipped cream. The chess is simple and traditional and the cream is potent. The combination is reminiscent of the drink but not overpowering. The feedback I got from those who actually drink whiskey was enthusiastic, so I whole heartedly recommend this combination. What other cocktails would you like to see as pie?

Jack n’ Coke Pie

Pie dough:

1 1/4 cups flour

1 tbsp shortening

1/2 tbsp sugar

1 tsp cinnamon

3/4 stick butter, cold

1/4 cup water, cold

Pie filling:

1 12oz can cola

5 eggs

1 cup sugar

1/2 cup brown sugar

1 tsp vanilla

2 tbsp flour

1/2 cup butter, melted

whipped cream

1 cup heavy whipping cream

1 tbsp sugar

1 oz Jack Daniels whiskey

Begin by making your dough. Mix together all the dry ingredients. Work the shortening in. Cube the butter and work in with your hands until the mixture is the consistency of corn meal. Slowly stir in the water, a little at a time, until a ball forms. Wrap in plastic wrap and refrigerate for 1 hour.

To make your filling pour the cola into a medium sauce pan over low heat. Simmer until reduced by half– your goal is a syrup, approximately 1/3 a cup of liquid. In a mixer combine all filling dry ingredients. Add in eggs, one at a time. Add the butter, melted. Add in syrup. Add in vanilla.

Roll the dough out and press into a pie dish. Pour the filling into the center and bake at 350 for 40 minutes or until mostly firm. Remove from the oven and let set.

To make your whipped cream combine cream, sugar, and whiskey in a bowl. Whip on high speed for 3-5 minutes or until it holds a peak. Serve alongside pie.

 

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Chickpea & Quinoa Cakes

I promise that my intention is not to make this blog into a quinoa fest. But this was another recipe so good I would have shared it anyway, so here it is–quinoa and chickpea cakes with chipotle and curry. Spicy, rich, filling, and stupid good for you.

It’s meals like this that make quinoa fun.

UPDATE: Last week the Capt’n sent us home with some of his famous smoked kingfish. We adapted this recipe so that it was – quinoa cake, avocado, shredded smoked kingfish, greek yogurt mixed with lemon juice and chipotle, and salsa. It was insanely good.

Chickpea & Quinoa Cakes

1/2 cup cooked quinoa

1 can chickpeas, drained

1/2 onion

2 garlic cloves

1 egg

1/2 tsp kosher salt

1 tsp curry

1/2 tsp chili powder

1 tsp chipotle

1/4 corn flour

1 tbsp chia seeds

Salsa and avocado to top

Combine all ingredients but the corn flour in a food processor. Blend until all the ingredients have been broken down. Place in a bowl and stir in the flour. Heat 1/4″ oil in a heavy pan. Form the batter into 3″ round cakes. Fry on both sides for 3-4 minutes or until golden brown. Top with salsa and sliced avocado and serve.

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Quinoa Stuffed Portobellos

This month Dan and I are eating a little differently. Part cleanse, part elimination diet, part recipe-creating challenge, we’ve cut some things out to shock our bodies and our habits. We’re 8 days in and I’m split between loving it and thinking it’s stupid. Basically, we’re doing no meat, no booze, and low carbs. The low carbs has been umbrellaed to mean both no processed grain and very few whole grains. I really want a super fluffy pancake. What I have enjoyed, however, is the challenge of coming up with meals that fit into this very limited scope. I’ve been experimenting a lot (I made cauliflower falafel!) and we’ve both tried things outside our comfort zone. I think that even after May 1st we’ll keep some of these recipes in our canon. Tonight’s dinner, for instance, is portabellas stuffed with quinoa, feta, and shallots. Simple, delicious, and extremely full of good.

Quinoa Stuffed Port0bell0s

4-6 large portobellos, depending on how many you’re serving

2 cups cooked quinoa

1 cup crumbled feta

1 tbsp butter

1 large shallot

1 tbsp fresh rosemary

Dash of curry

Dash of garlic powder

Dash of paprika

Dash of pepper

Dash of salt

Olive oil to drizzle

Parmesan to top

Cook your quinoa. Stem and gill your mushrooms.  In butter, sauté shallots (sliced) and rosemary (chopped) until tender. Mix together quinoa, feta, shallots, and spices. Place the mushrooms top down on a baking sheet. Fill them with quinoa mixture. Drizzle with olive oil and top with grated parmesan. Bake at 350 for 25 minutes or until the mushrooms are tender.

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