Blog - biscuits and such
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Blueberry Mountain Pie

 

My birthday falls in the middle of the summer, just after Independence Day, so all of my birthday memories are wrapped up in this wonderful haze of long, hot days filled with swimming and laughing and family and love. It’s  one of my favorite days of the year, not because of the presents but because of the time spent feeling enveloped in special expressions of love. It’s the perfect way to celebrate your life, to be surrounded by people who are really and truly thankful that you are alive.

 

blueberry mountain pie 2

 

 

blueberry mountain pie 1

 

Every year for as long as I can remember my grandmother, Bobbie, made me a blueberry mountain pie for our birthdays, which fell just seven days apart. The origins of mountain pie are a little unknown (though apparently my Aunt Jinx has the full story), but it is essentially a cobbler. It’s a simple recipe, but it brings out the best of all the ingredients and there is nothing better than a bowl full of hot pie topped with cold ice cream eaten on a warm summer night over looking the water.

 

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In the years since she passed I’ve carried on the tradition, making myself a mountain pie every year for our birthdays. It’s a little ritual, sometimes the pie is just shared between Dan and I and sometimes my family and friends are with us to enjoy it. This time of year is magical, full of fireflies and tomato sandwiches and late night dips in the ocean. It’s a time to be with family, to enjoy the countless bounties of life, to appreciate how fortunate we are. The abundance of summer keeps me floating all year long, I spend long cold January nights imagining the exact flavor of a tart ripe blueberry.

 

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So here’s to making the most of your summer, enjoying everything that it has to offer. The traditions, the new experiences, the food, the people. Load your basket full of blueberries at the farmer’s market and enjoy the best of what’s around.

 

blueberry mountain pie 3

 

Note: we are on vacation for the next few weeks, so I’ll be taking some time away from this space. Feel free to follow along over on Instagram / MissElenaeous

 

Blueberry Mountain Pie

 

1 cup flour

1/2 cup sugar

3/4 cup whole milk

1 1/2 tsp baking powder

1 tsp salt

1 tsp vanilla extract

3 cups fresh blueberries

1 stick salted butter

 

Heat oven to 350F. Place the butter in a deep casserole dish and put in the oven to melt. Mix together all ingredients except the blueberries. Whisk together until fully combined.

 

When the butter is melted pour the batter into it. Do not mix. Pour the blueberries on top. Do not mix.

 

Bake for 40 minutes or until golden brown. Let cool for 10 minutes and then serve with vanilla ice cream.

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Lovely Internet 6.25.15

1. The impersonation of Rachel Dolezal you’ve been waiting for (thanks Maya Rudolph).

2. On finding your quiet (and congrats, Grace, this book sounds amazing!)

3. Who can use the “n-word”? and why the focus on this one word takes away from the point of President Obama’s nuanced message about race in this country.

4. Marilyn Mosby!

5. This is community support. This is resilience.

6. A Conservative pundit on why he’s changed his mind on the Confederate flag. Also, racism is not just a Southern institution, it exists throughout the country. And finally, here’s a break down on why the Confederate War was really fought, from the men who fought it.

7. Excellent! Death to low fat!

8. Harry Potter on stage (!!)

9. SCOTUS in haiku. (CONGRATULATIONS AMERICA!)

10. On high heels and power.

 

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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Smoked Fish Dip

 

One of my favorite dishes to serve at parties is my dad’s fish dip. In fact, in the past few months I’ve been a part of this exchange no less than a dozen times, most recently at the Rosemond Family Reunion last weekend:

 

Them: What’s that?

Me: It’s fish dip.

Them: Fish dip?

Me: Try it!

Them: OH MY GOD FISH DIP.

 

It really is that good. And since I’ve had a lot of people ask me for the recipe recently I thought I’d bring it up from the archives, dust it off a little, and share it with you. Just in time for all your summer cookouts.

 

 

Smoked Fish Dip

 

4 cups flaked smoked fish, such as kingfish or mackerel

1 cup whole milk

1 cup Greek yogurt

8 ounces light cream cheese, softened

1 finely minced onion

3 stalks finely chopped celery

1/4 cup finely minced parsley

12 finely chopped cornishon pickles

Juice of 2 lemons

7 shakes hot sauce

1 tsp cayenne pepper

Salt & pepper

 

With a fork, flake the smoked fish off the filet.  You can flake it finely or coarsely depending on your preference.  Put the smoked fish in a medium bowl and pour milk over it.  Cover and soak in the refrigerator for thirty minutes.  Drain the milk using a fine strainer and place the fish back in the bowl.

 

Stir in remaining ingredients.

 

Cover and chill 2-3 hours to allow flavors to blend.  Serve with crackers or fresh vegetables.

 

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