Blog - biscuits and such
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Boathouse Punch

 

A few weeks ago I loaded Everett into my new mom car (not a minivan) and headed to Atlanta, to see my two best friends from college. Kellie (of being a successful artist fame) lives in Atlanta, and Brit (of also being a successful artist fame) was coming into town to help her work on her studio space as Kellie preps for a big exciting art show that she got a big high profile grant for (seriously, fame). It was my first long trip with Ev and I was equal parts excited for Everett to see his aunties as I was nervous about driving 7 hours each way with an 11 week old baby.

 

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Thankfully, we survived the car trips (with only a small percentage of inconsolable screaming and a fair amount of nursing in gas station parking lots), and had an incredible time visiting. I don’t understand why we haven’t all moved onto a commune yet, so that’s phase 2. While we were there we decided to make a fancy cocktail and since Kellie’s house is full of succulents and also the amazing ceramics that she makes, it made sense to photograph the cocktail and share it with you. After a while of browsing through lots of different cocktail ideas we settled on something like a boathouse punch, but small batch. We combined gin, elderflower liquor, grapefruit juice, aperol, and sparkling rose and the results were lovely. It was very pink, and very tasty, and very photogenic. Everything you’re looking for in a girl’s weekend (plus baby) cocktail.

 

gin-elderflower-citrus-cocktail

 

Boathouse Punch
serves 4

8oz gin

4oz elderflower liquor

3oz aperol

8oz fresh squeezed grapefruit juice

2oz fresh squeezed lemon juice

6-8oz sparkling rose

Sliced grapefruit to garnish

 

In a cocktail shaker combine gin, elderflower liquor, and aperol over ice. Mix well and divide evenly between four glasses. Mix in grapefruit juice, also dividing evenly between servings. Top each glass with sparkling rose and a slice (or two!) of grapefruit. Serve and enjoy.

 

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Roasted New Potatoes & Pickled Green Tomatoes

At some point in the past few weeks my infant started to become a baby, and life started to get a little bit easier. He naps (albeit almost exclusively in a wrap but I’ll take what I can get right now), he’s been sleeping 5-6 hour stretches at night, and when he’s up he’s smiling, making eye contact, laughing, and generally being adorable. The haze of infant hood is starting to lift and we’re settling into life with a baby.

 

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Dan (sweet husband that he is) is still cooking dinner most nights because my hungry baby nurses in an hours long block every evening, but I’m not complaining because Dan is an amazing cook (who recently discovered he loves making mashed potatoes) and I am savoring the time spent snuggling my baby. I did get back in the kitchen this weekend while Everett was napping with Dan (also a win) to make roasted potatoes and pickled green tomatoes for brunch with friends.

 

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On an outing this week to a local farm store (we visited two and one had goats, so it was a great week) I picked up some local new red potatoes and green tomatoes, both of which were too beautiful to pass up. I quartered the potatoes and tossed them in olive oil, bacon drippings, and butter (because brunch is meant to be delicious) and roasted them to crisp perfection. Paired with the quick pickled green tomatoes it was a wonderful salt/vinegar experience, especially when served with the rest of brunch- frittata, bacon, and french toast. Brunch is the most wonderful meal of the day, isn’t it?

 

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Green tomatoes (and potatoes too for that matter) are a sign of summer winding down, and frankly that is bittersweet. This summer has been one of the best and hardest of my life. I’m excited to see what fall brings, excited to see who Everett becomes, excited to introduce him to all of my favorite things about the changing seasons. We’re currently in a year full of firsts, so even though I’m sad to say goodbye to all of the wonderful things summer has been, I can’t wait for what comes next. In the meantime I’ll be eating as many ripe tomato sandwiches as I can because I’m not ready to let that go just yet.

 

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Roasted New Potatoes & Pickled Green Tomatoes
feeds 8-10

 

2lbs red potatoes

1/4 cup olive oil

1 tbsp bacon drippings

4 tbsp butter

Salt, pepper, red pepper flakes

6 green tomatoes

4 cups apple cider vinegar

1 tsp salt

 

Heat oven to 375F. Rinse and quarter potatoes. Toss them with olive oil, bacon drippings, salt, pepper, and red pepper flakes. Cube butter and sprinkle on top. Roast for 45 minutes, turn, and then roast an additional 20-30 minutes or until cooked through and browned.

While your potatoes are cooking, halve and thinly slice tomatoes. Combine in a non-reactive pot with acv and salt. Simmer over medium/low heat for 45 minutes. Drain off liquid and cool to room temperature.

Serve while potatoes are hot.

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Chocolate Cayenne Zucchini Bread

 

I’m back in the kitchen! It only took me seven weeks to find the motivation and the desire to strap the baby on and get back to cooking. Granted it took me another week and a half to sit down and write this post, but baby steps! I’m getting back in the saddle, slowly and with a baby very close by at all times.

 

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In what is probably not a surprise to anyone who has ever been a nursing mother, this recipe comes to you courtesy of a craving. My pregnancy cravings were real (hello pickled okra and watermelon), but my nursing cravings? They are out of control. After a few weeks of thinking about chocolate zucchini bread, I realized I had found the motivation I needed to get back to my kitchen.

 

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Life right now is amazing. And hard. And beautiful. And messy. And frequently unwashed. I’m taking it one moment at a time, surviving with the help of coffee and baby smiles. And snuggles! God, the snuggles and smiles make it all more than worth it. Hopefully it won’t be another 8 weeks before I get something made and ready for you, but I’ll be back!

 

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Chocolate Cayenne Zucchini Bundt Cake
adapted from The American Cookbook by Elena Rosemond-Hoerr

1 stick butter (room temperature)

1/4 cup coconut oil

1 cup sugar

1 cup light brown sugar

1/2 tsp vanilla extract

2 eggs, room temperature

2 cups all purpose flour

2 tsps baking powder

1/2 cup cocoa powder

1 tsp cinnamon

1/2 tsp cayenne pepper

Pinch of salt

2 zucchini (400g), grated

1/2 cup powdered sugar, for dusting

 

Preheat the oven to 325F. In a mixer combine butter, oil, sugar, and vanilla extract. Add in the eggs, one at a time, beating well.

 

Sift together flour, baking powder, cocoa, salt, cinnamon, and cayenne. Add to the butter mixture a little at a time until well combined. Use a rubber spatula to fold the grated zucchini into the batter, stirring well so that the zucchini is well coated.

 

Transfer into a greased bundt pan. Bake for 1 hour, or until a toothpick comes out clean. Allow to cool 10 minutes before transferring onto a rack. When the cake has cooled completely, transfer to a plate and use a sieve to top with powdered sugar.

 

Make this Gluten Free

Add 1 zucchini

Substitute all purpose flour for all purpose gluten free (I used Krusteaz brand for this cake but also have had success with King Arthur’s blend)

Bake 1 hour, 15 minutes

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