Blog - biscuits and such
southern food blog
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Candied Meyer Lemons

Today is Dan’s birthday!  He’s 26 on this coldest of Sundays and we will be spending an evening out celebrating his birth.  I for one am very glad that he was born.

As part of the lead-up to his birthday I candied lemons to use as a topping for a lemon meringue pie, which we enjoyed last night (and that was also kind of a disaster).  Candying these was one of the easier things I’ve done lately.  I just simmered the lemons in a simple syrup and let them go.  It took approximately the length of the movie 2012 to candy 3 meyer lemons.  And they are beyond delicious.  I am also now a conspiracy theorist.  END OF DAYS!

Candied Meyer Lemons

Bring 2 cups of sugar and 2 cups water to a gentle boil in your widest pan.  Slice 3 meyer lemons paper thin.  Simmer for 30 minutes. Allow the lemons to cool completely in the syrup before straining out and allowing to drain on a rack.

Reserve the syrup for cocktails!

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Best of 2010

2010 really was an important year for Biscuits & Such.  And an important year deserves a great roundup.  So here you have it, the best of 2010 (in my humble opinion):

Most Fun to Grow & Preserve

Pickled Okra

Best Grits

Truffled Mushroom Grits

Best Drink

Lime Fizz

Best Pie that Will Also Be Featured In Southern Living Magazine

Strawberry Rhubarb Hand Pies

Best Biscuits

Ramp & Cheddar Biscuits

Dan’s Pick

Braised Shortribs Over Creamy Grits

Best Appetizer

Raspberry, Mint, & Mozzarella Skewers

Best Potato Salad

Grilled Potato Salad

Cutest Pie

Blackberry Basil Pielets

Best Use of Figs

Pork, Fig, & Rosemary Browned Butter

Best Burgers

Bacon Blue Cheese Burgers

Best Use of Habaneros

Peach Habanero Jam

Best Sandwich

Bacon, Lettuce, Fried Green Tomato Sandwich

Best Barbeque

Eastern North Carolina Barbeque

Best Award-Winning Pie

Caramel Green Tomato Pie

Most Terrifying to Make Dish

Fried Turkey

Best Cookies

Salted Vanilla Cookie

Hope you enjoyed 2010 as much as we did!  And if there are any recipes you’re dying to see in 2011, you know who to tell.

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Apple Butter

I love toast.  I love toast with just butter and a little salt.  I love toast with jam, cream cheese, peanut butter, jelly, anything you can smear on toast (within reason) I am a fan of.  So it stands to reason that I love apple butter.  And I do, I had just never made it before.  Because I’m a fool.  When will I learn that pretty much everything I love to eat can be made easily at home?  It’s a slow lesson, apparently.  Maybe that will be my resolution for 2011.  Make more delicious food.  Hopefully that’s one I can keep.

You may be noticing that some things look different around here.  As I promised, b&s is undergoing a face lift.  The biggest change, the sidebar, is also the least permanent.  While we know we want to move in the handwritten watercolor direction, there is some heavy lifting in Dan’s future to get it the way we want it (and some heavy bribery in my future).  As always, feedback you have would be lovely!  We’re definitely a few steps closer to the way that I’m envisioning it, which is SO exciting.  Yay 2011!

UPDATE: Y’all, I am the luckiest person in the world.  Dan pulled a (insert magician name here) and got the sidebar DONE so much faster than ever imagined.  It’s perfect, I’m so incredibly happy.  I did the watercolors last night (squiggly lines included) and think it adds the perfect… something.  I love it.  Don’t you?

Apple Butter

{this makes a small batch of apple butter}

4 honeycrisp apples

3/4 cup apple cider vinegar

1/4 cup water

1/2 cup brown sugar

1 tsp cinnamon

Pinch of salt

Juice of 1 lemon

Core and cube apples.  In a medium size pot combine all ingredients.  Simmer until the apples are translucent, about 1 1/2 hours.  Use a food processor or immersion blender to puree the apples.  Push through a fine mesh sieve.

To preserve:

Sterilize your jars and lids by boiling them for at least ten minutes.

Ladle butter into each jar, leaving about 1/2″ at the top.  Wipe the rim of the jar and top with a sterilized lid.  Screw on the band and continue until all your jars are filled.

When your jars are filled place them in the hot water bath.  Boil them for 15 minutes.  Then remove them and, carefully, tighten the lid.  As they cool, the jars will make a ping sound which is how you’ll know they’ve sealed.

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