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southern food blog
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Muscadine & Honey Syrup


My friend and I were discussing the overabundance of muscadines in her backyard last week when she noted that muscadines are a love/hate food. She happens to be on the hate side of the line, while I am firmly on the love side. Which meant that her overabundance of muscadines has become my abundance of muscadines. It’s a lovely world we live in.


muscadine syrup 1


With my first (hopefully there are more forthcoming!) bucket of muscadines from her fence I made a muscadine and honey syrup. It’s sweet, richly purple, and has both the unmistakeable flavor of muscadines with the noticeable undertones of honey. I’ve mixed it into a few cocktails and have plans to pour it over waffles (or pancakes! or both!) as soon as I can put my griddle to good use. I can’t wait to see what else it ends up in, and I’m even more excited for that next bucket of grapes. I’ll keep you posted (I suspect a hull pie is in my near future).


muscadine syrup 2

Muscadine & Honey Syrup


1 lb of fresh muscadines

1 cup of water

1 cup of honey


Combine the muscadines and water in a pot and simmer, whole, for 15-20 minutes. Push the muscadines through a fine mesh strainer and return the juice to the pot. Stir in the honey and simmer until combined, 5 minutes. Pour into a lidded bottle and refrigerate.


muscadine syrup 3

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Lovely Internet 9.18.15

1. Like anyone, I’ve had my rough moments with my family. But I’m so thankful that I’ve logged the hours to be with them, to be a part of their lives.

2. If you’ve ever been wondering what exactly that Southerner is saying.

3. What the hell, guys.

4. I want to do everything on this list.

5. My triathlon tomorrow morning starts with a mile open water swim. I’m not prepared at all totally ready.

6. I wish I were that seal.

7. The long and mostly rewarding process of writing a cookbook. Also, what makes a great cookbook.

8. The Gendered Nature of Being Unencumbered.

9. Holy yum.

10. A win for the bees.


For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Subscribe to my bloglovin’ feed to make sure you never miss a post. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Spicy Boiled Peanuts

spicy boiled peanuts 1


It’s boiled peanut season! Praise the lard, the markets are flooded with green peanuts. Second only perhaps to the arrival of tomato season this is as excited as I get about produce.


spicy boiled peanuts 3


If you’ve never had a boiled peanut you’re missing out. They’re the perfect food to enjoy on your back porch in the newly cool weather, cracking the shells and slurping out the soft and salty peanut. That’s where I’ll be until Christmas.


spicy boiled peanuts 2

Spicy Boiled Peanuts


1 lb fresh green peanuts

2 quarts water

1/2 cup kosher or sea salt

1 tbsp red pepper flakes

1 tbsp chipotle spice

1 tbsp cayenne pepper


Combine all ingredients in a large pot.  Boil for 3-5 hours, or until peanuts are tender.  Strain and serve.

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