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Country Ham, Grits, and Eggs with Red Eye Gravy

country ham 3 Sometimes, after a long night of celebrating your husband’s birthday, you need a breakfast that is more than a breakfast. A breakfast that is comforting, delicious, and yeah, a little greasy. A little salt and meat and coffee that goes a long way.

country ham 2 We had an incredible group of friends with us last weekend, and it was my great pleasure to feed them. I love feeding people, it’s one of my personality traits that comes from all sides of my family- the desire to nurture and nourish, the love of hosting, the inherent food pushing. We cooked and ate so much that it was a whirlwind, but this may have been the meal I loved cooking the most. Some of my closest friends from across my 27 years of life, all sitting in my kitchen drinking coffee and laughing and enjoying each other as I stirred the grits, fried the eggs, browned the meat, whisked the gravy. It was a perfect morning, and I wouldn’t trade it for the world (even with the hangover).

country ham Red eye gravy is a simple combinations of drippings, usually from country ham that’s been fried in a skillet, and black coffee. The combination (plus a bit of butter), creates a thin gravy that adds depth and richness to the grits, eggs, ham, and everything else it touches. It’s unlike anything else on the breakfast menu.

country ham 4

Country Ham, Grits, and Eggs with Red Eye Gravy

serves 8

16 slices of country ham

8 eggs

2 cups dried yellow corn grits

6 cups of water

2 cups heavy cream

1/2 stick butter

1 cup black coffee

Salt and pepper

In a large pot, heat salted water to a boil. Stir in grits and cream, and reduce to a simmer. Allow to simmer, stirring frequently, until thick.

Melt a pat of butter in a large skillet. Fry the ham for 2-3 minutes on each side or until browned. Place in a warm oven to keep temperature. As you’re frying your ham, heat another pat of butter in a second skillet. Fry eggs over easy or to preferred yolk runniness, also placing in a warm oven to keep. Add more butter to the pan as necessary to keep the eggs from sticking.

When your ham is cooked melt remaining butter in pan and stir in coffee. Whisk thoroughly, incorporating any drippings from the ham into the gravy. Plate each dish with grits, two slices of ham, and an egg. Drizzle gravy over everything and serve hot.

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Lovely Internet 1.17.14

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1. A lovely story from some of my favorite voices in Southern food.

2. Pizzelles make me think of Christmas. In the best possible way.

3. What is your favorite family recipe?

4. Would you?

5. A brilliant take on eating meat in a humane fashion.

6.  I’ve been loving this blog for all my running related needs.

7. Down the road I would very much like to run an ultra marathon (more than 26.2 miles in a race). This article was an interesting perspective on the sport.

8. These nontraditional engagement portraits are solid gold.

9. An interesting way to support an awesome artist.

10. Dan’s birthday gift.

For more tidbits from Elena the person, follow me on twitter (@elenabrent or @biscuitsandsuch), instagrampinterest or facebook. Follow along with MissElenaeous for thoughts on everything other than Southern food.

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Rum & Coke Cake

rum and coke cake 5 Last week Dan celebrated his 29th birthday and in true Rosemond-Hoerr fashion the partying started on Thursday and  continued through lunch today. Our dear friends came into town from across the country and we ate, ate, drank, ate some more, and ate. It was so much fun, one of the best weekends we’ve had with friends ever. I didn’t want anyone to leave, I need to steal them all and convince them to move to Wilmington. 

rum and coke cake 4

rum and coke cake 6 Dan’s request for his birthday cake was a rum and coke cake- a coca cola cake with a rum icing. It was easy as could be and the perfect end to an evening that involved char broiled oysters, three rounds of ribs, pork roast, and heaps of other snacks. And Dan seemed to love it, which is the only measure of success that I need. Happy Birthday, love!

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Processed with VSCOcam with f2 preset Rum and Coke Cake

2 cups plain flour
2 cups sugar
2 sticks butter
3 tablespoons cocoa
1 cup cola
1/2 cup buttermilk
2 whole eggs beaten
1 tsp. soda
1 tsp. vanilla
1 bag large marshmallows or 2 cups mini marshmallows

icing:

4 cups powdered sugar
1/4 cup rum
2 sticks butter, softened

Combine sugar and flour in mixing bowl. Heat butter, coca-cola and cocoa to boiling and pour over flour and sugar mixture, mixing thoroughly. Add buttermilk, eggs, soda, vanilla and marshmallows. Mix well.

Grease and flour two 9″ round cake pans. Divide the powder between the two pans and bake at 350F for 35-40 minutes. Transfer to cooling rack.

While cake is still hot combine butter and powdered sugar in the mixer, blending until smooth. Add rum, a little at a time, until an icing forms. While the cake is still warm transfer the one layer to a plate and ice the top. Stack the second layer on top and spread the remaining icing over the cake. Serve and enjoy!

 

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