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Drop Biscuits

drop biscuits 2

Last weekend was Dan’s 30th birthday (!!) and when I asked him how he wanted to celebrate he said that he wanted to spend the weekend making and eating great food with great friends.  We invited down some of our closest friends– Brit and Aaron and Kellie and Corey– for the weekend and we did just that. We cooked and baked and sat around the fire and enjoyed each other’s company. It was an incredible way to spend a birthday weekend.

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drop biscuits 6

I asked Dan to come up with the menu for the weekend and his request for Saturday morning breakfast was bacon, egg, and cheese on buttermilk biscuits. I’d been looking for an excuse to add a drop biscuit pan to my cast iron collection, and this was the perfect opportunity.

drop biscuits 4

Drop biscuits are the kissing cousin of traditional buttermilk biscuits. Meant to be simply “dropped” into a pan or onto a baking sheet they aren’t kneaded and folded and are thus a little more crumbly and free form when baked. My drop biscuit recipe calls for a bit more buttermilk and the result is a moist and flavorful biscuit.

drop biscuits 3

Those were the first of many biscuits I made that weekend at the request of my house guests. On Sunday morning we served them with my new favorite honey- Bee in Your Bonnet (I’m especially loving the vanilla bean and hibiscus), sausage that Dan and Aaron made and smoked, cheese, peach jam, and salted butter.

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drop biscuits 8

I spent the weekend being incredibly grateful for two things. I cannot believe my fortune that Dan counts the partners of my closest friends as some of his closest friends. It was so wonderful for me to spend the weekend with Brit and Kellie, and it was even more incredible to watch the men in our lives hang out and bond. I’m also very glad that we’ve finally reached the point in our lives where hanging out at home with our friends, eating biscuits and smoking sausage is something everyone unanimously agrees is the best choice. There is no way I would rather spend my time.

drop biscuits 1

Drop Biscuits
makes 7-8 biscuits

4 cups flour

2 tsps baking soda

1 tsp baking powder

2 tsps salt

2 sticks butter

2 1/4 cups buttermilk

Heat oven to 400F.

Mix together dry ingredients. Cube butter and work in with your hands, breaking the butter up into small pieces and mixing in with the dry ingredients, until the texture resembles cornmeal. Stir in the buttermilk.

Use a spoon to drop the dough into a drop biscuit pan or onto a lined baking sheet.

Bake for 12-15 minutes or until golden brown.

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Huevos Rancheros & a Birthday

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Happy July! Today is my 28th birthday, and we’ll be celebrating with tacos, margaritas, and a concert with good friends. After a long and exhausting weekend of packing, moving, unpacking, and then repacking so that the painters could paint, Dan and I are ready for some relaxation, fun, and tequila. And queso, of course.

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I thought that today, in honor of one of my best days of the year, I’d share one of my favorite recipes from The American Cookbook. To be totally honest, this is one of my favorite recipes from life. On average, since we learned how to make them in 2008, Dan and I have eaten huevos rancheros at least once a week. We spent years perfecting our method and so I was thrilled when the recipe made it on to the content list of the cookbook. It’s simple, easy, and so delicious that on more than one occasion Dan and I each finished our plate and then fried up another serving. Worth it, every time.

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Also, in honor of my birthday and America’s birthday, we thought we’d do a little giveaway. We’ll be giving five copies of The American Cookbook to readers, and all you have to do to enter is answer the simple question in the comments:

What are your birthday traditions?

I eat something different every year, but I always have blueberry mountain pie for dessert. It’s a family tradition started by my grandmother, Bobbie. I can’t wait to hear all of your traditions!  Winners will be selected randomly on July 12, 2014. Good luck!

This giveaway is closed. Congratulations to Tommy, Carm, Becky, Alex, and Caitlin!

the american cookbook

And, for posterity, a picture of me as a mermaid, circa sometime in the 90s.

elena mermaid

Huevos Rancheros

Drizzle of olive oil

4 large flour tortillas

8oz/ 226g Cheddar cheese, grated

4 eggs

1 425g can black beans

1 tsp smoked chipotle

Salt and pepper

1 avocado

Pico de gallo:

3 large tomatoes, diced

1 jalapeno, minced

½ red onion, chopped

2 garlic cloves, minced

½ bunch fresh cilantro

2 large limes, juiced

Salt and pepper

Combine tomatoes, jalapeno, red onion, garlic, cilantro, salt and pepper, and lime juice in a mixing bowl. Mix well and set aside. In a medium sauce pan heat black beans, in liquid. Stir in smoked paprika, salt, and pepper.

Heat oil in a heavy pan over medium heat. When the oil is hot place tortilla in the center of the pan. Make a ring of shredded cheese and crack an egg into the center, containing the egg. Let cook until the cheese has melted and then use a spatula to flip the tortilla and the egg. Let cook for 2-3 minutes for a runny yolk or 4-5 minutes for a firm yolk. Use a spatula to lift the tortilla and the egg, flipping egg side up onto a plate. Repeat with remaining ingredients.

Thickly slice avocado. Strain black beans and top tortilla and egg with black beans, pico de gallo, and avocado.

Tips: Use a wide spatula to flip the tortilla so that the egg is cradled in the middle, helping to keep everything together. Flip quickly and confidently!

 

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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. 

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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!

Processed with VSCOcam with f2 preset

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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