CAMILLE GLENN’S BROWN SUGAR SYRUP

I’ve never liked the artificial flavor of most commercial syrups, although I do like the thickness. And while I love the flavor of real maple syrup, I don’t care for its thin texture. If you have a little extra time (just a few minutes), you can make your own thick, homemade syrup with delicious flavor. In her cookbook Heritage of Southern Cooking, Camille Glenn offers a recipe for homemade syrup that I love and have adapted. It will keep in the refrigerator for up to a month.

Ingredients

• 1 cup light brown sugar
• 1 cup sugar
• 1/4 cup light corn syrup
• 2 cups water
• 3 Tbs. unsalted butter
• 1/4 cup chopped walnuts, toasted (optional)

Preparation

• In a medium saucepan, bring the sugars, corn syrup, and water to boil. Reduce the heat and simmer vigorously until thickened to a syrupy consistency, 10 to 15 min. Stir in the butter (and nuts, if using). Let cool slightly (it will thicken more as it cools) and serve.

CAMILLE GLENN’S SPONGE CAKES

Camille Glenn’s Sponge Cake

Serves 8

• 8 eggs, separated

• 1 ½ cups sugar

• 1/3 cup fresh orange juice

• 1 cup all-purpose flour, sifted

• ½ teaspoon vanilla

• ¼ teaspoon salt

• ½ teaspoon cream of tartar

Preheat oven to 350 degrees. In a large bowl, whisk egg yolks with sugar until mixture is light in color. Add orange juice; whisk. Fold in sifted all-purpose flour. In a separate mixing bowl, whisk together egg whites, vanilla, salt and cream of tartar. Beat until egg whites have stiff peaks. Fold one-third of the egg whites into the egg yolks mixture to lighten it. Add the remaining egg whites. Spoon the batter onto a ½ sheet pan (12 inches x 16 inches) that is lined with parchment paper and sprayed with oil. Bake for 20 minutes.

Let cool. Using a two-and-a-quarter-inch round cutter, cut into 24 circles.

Amineli’s lemon curd filling

• 2 ¼ cups sugar

• 1 ½ teaspoon lemon zest

• 18 egg yolks

• 1 ½ tablespoon corn starch

• 9 ounces lemon juice

• 9 ounces cold butter, cut into cubes

Cook sugar, lemon zest, egg yolks, corn starch and lemon juice in a double boiler and whisk until thick.  Add the cubed cold butter and whisk until smooth. Cool.

To assemble: Place eight of the sponge cakes in a pan. Top each with the cooled Lemon Curd filling. Top with eight sponge cakes followed by another layer of Lemon Curd filling. Top with the remaining eight sponge cakes. 

CAMILLE GLENN’S SUMMERTIME PEACH ICE CREAM

Camille Glenn’s

“Summertime Peach Ice Cream” from “The Heritage of Southern Cooking”

• 1 cup light cream, or half-and-half

• 1 1/2 cups whole milk

• 1 1/2 cups sugar

• 4 large egg yolks

• 8 large peaches, very ripe

• 2 teaspoons lemon juice, or more to taste

• 1/4 teaspoon salt

• 2 cups heavy cream, chilled

1. Combine the half-and-half and whole milk in a saucepan, and scald. Do not allow it to boil. Set aside.

2. Add 3/4 cup of the sugar to the egg yolks, and mix thoroughly with a whisk or and electric mixer. Add the scalded cream and milk to the egg-yolk mixture, stir well, and transfer to the top of a double boiler. Cook over simmering water until the custard lightly coats a wooden spoon, 5 minutes.

3. Remove from the heat at once, pour into a cool bowl, cover with plastic wrap and refrigerate until the custard is cold, at least 35 minutes.

4. While the custard is cooling, peel and mash the peaches, leaving some lumps. You should have 4 cups. Add the lemon juice, remaining 3/4 cup sugar, and salt. Mix. Refrigerate, covered, at least 1 hour.

5. When you are ready to make the ice cream, add the heavy cream to the custard mixture and mix thoroughly.

6. Freeze in an ice-cream freezer following manufacturer’s directions until the custard has returned to a soft cream. Stop turning, remove the cover of the container and add the peaches. Mix them in with a long-handled spoon, and continue to freeze.

NOTE: The custard and the peaches must be cold when freezing the ice cream; otherwise, the heavy cream will turn into buttery lumps.

This recipe makes about 1 gallon. To make 1 quart, the common capacity of most modern ice-cream freezers, divide all ingredients by 4.

STUFFED PEPPERS

Stuffed Peppers

Stuffed Bell Peppers,  New Orleans Style!  None betterJust like at Two Sisters Kitchen on N. Derbigny Street　

1 tablespoon olive oil
1 small onion, finely chopped
1 stalk celery, chopped
1 small green bell pepper, chopped
1 clove garlic, minced
1 tablespoon chopped fresh parsley
1 teaspoon Creole seasoning
1 teaspoon file powder salt and ground black pepper to taste
1 1/2 pounds ground beef
3/4 pound cooked ham, finely chopped
1 pound baby shrimp
1 (16 ounce) package unseasoned dry bread stuffing mix
6 large green bell peppers, halved and seeded
1 cup plain bread crumbs

Preheat oven to 325 degrees F

Heat oil in a large pot over low heat. Saute onion, celery and chopped green pepper for 5 minutes. Stir in garlic, and saute for 2 minutes. Season with parsley, Creole seasoning, file powder, salt and pepper.

Increase heat to medium high, and add ground beef. Cook until beef is evenly browned. Stir in ham, and cook for 5 minutes. Add shrimp, and cook for 2 minutes. Remove from heat, and stir in stuffing mix.


Stuff each bell pepper half, and lightly sprinkle with breadcrumbs. Place stuffed bell pepper halves in ungreased baking dish. Bake in preheated oven for 1 hour.

SMOKED EGGS

SMOKED EGGS

8 eggs
1 tsp. salt
1 tsp. sugar
4 tbsp. dark soy sauce
2 tsp. liquid smoke


Hard boil eggs. Cool them completely, then shell them. Pierce each egg once with a sharp knife. Combine with salt, sugar and soy sauce with 1 cup warm water and stir to dissolve the salt and sugar. Place eggs in a quart jar and pour the warm liquid over them. Leave the eggs at room temperature for one hour. Then refrigerate them for 24 to 36 hours. Pour liquid smoke into the jar 2 to 4 hours before serving. Drain the eggs and cut each one in half. Serve cold.

OYSTER DRESSING

Oyster Dressing "Grand-Mère"

"Chef John Besh says, "This is the only dish worthy of both Thanksgiving

and Christmas dinner at our house." Why? Because it’s unbelievably

delicious - a bready dressing that’s spicy, crispy and nicely briny."

2 ounces slab bacon, cut into 1/4-inch dice

1 stick unsalted butter

1 celery rib, cut into 1/4-inch dice

1/2 green bell pepper, cut into 1/4-inch dice

1/2 small onion, finely diced

2 large garlic cloves, minced

2 tablespoons sweet paprika

1/2 teaspoon garlic powder

1/2 teaspoon cayenne pepper

2 large baguettes (about 1 pound),

cut into 1/2-inch dice (12 cups)

4 dozen shucked oysters plus 1 cup oyster

liquor, oysters halved (2 cups)

2 scallions, minced

2 tablespoons chopped parsley

4 large eggs

1 teaspoon hot sauce

1 teaspoon kosher salt

Preheat the oven to 350 degrees F. Butter a 10-by-14-inch shallow baking dish. In a large skillet, cook the bacon over moderate heat until crisp, about

5 minutes. Add the butter and let melt, then add the celery, green pepper,

onion and minced garlic and cook until softened, about 8 minutes. Add the

paprika, garlic powder and cayenne and cook for 3 minutes, stirring occasionally. 

Put the diced baguettes in a large bowl. Spoon the bacon mixture on top.

Add the oysters and their liquor along with the scallions and parsley. 

In a small bowl, beat the eggs with the hot sauce and salt. Pour the eggs

into the bowl and mix everything together. Scrape the dressing into the

prepared baking dish and bake in the upper third of the oven for about

45 minutes, until heated through and crisp on top. Serve hot.

PICKLED BEET EGGS

How To Make Pickled Eggs With Beets?

Making this recipe with beets is quite delicious. Actually, it is one of our favorite ways to enjoy them.  To prepare this delectable dish you will need the following:

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• Eggs, hardboiled and peeled
• Can of beets in liquid (separated)
• 3/4 cup cider vinegar
• 1 Cup white sugar
• 6 cloves garlic
• Pinch of salt
• Pinch of black pepper

Place eggs, beets, and onion in a mason jar or glass container. Set aside.

In a saucepan, combine the vinegar, sugar, beet juice, salt, and pepper. Bring to a boil, then lower heat and simmer for about 5 mins. Pour over the eggs and beets, cover and refrigerate. Wait for 48 hours and it is ready to use.