Summer Sausage

Things I Learned This Week Living In The South: 

1. Slow dancing with a lesbian to Leon Bridges while drinking wine and eating cured meats on the roof of the birthplace of Camel cigarettes was a great way to ease into a long weekend. 

2. This same lesbian was spoon fed by Jeff Probst on Survivor as she was flown out of the Philippines due to Japanese Encephalitis. 

3. I'm not sure if it's due to my time served or their general gullibility. But it was far too easy to convince two traveling actors from LA that my hairdresser had her handgun in her handbag. Because "this is The South". 

Summer is waning. Let's see what else we can learn before the threat of snow and pumpkin spice lattes.  

See you next time. 

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FOR MORE ON WHAT I'VE TAKEN AWAY FROM LIVING SOUTH OF THE MASON DIXON CHECK THESE OUT!

MY OBSESSION WITH PUPPY CHOW AND LEARNING TO LOVE THE SOUTH

DATING MY CSA

PULLING OUT THE OG OF PIES

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Summer Berry Cheesecake

Summer Berry Cheesecake

Just to put it all out there for you, this was a rough week for me. 

Firstly it was the anniversary of my father's passing. And for some reason I was extremely weepy about it this year. Thankfully for the most part those moments were met alone in the car while commuting. 

Secondly I was twice given, let's say, constructive observations about myself from two sources that proved to be challenging for myself to swallow (insert swallowing joke here). And while it is always good to get feedback, we need to know how to use said feedback for good. Not allowing ourselves a Cher Horowitz like shame spiral of doom to engulf us. Because of this lapse in emotional well being my week ended up being not only a disappointment to myself but to much of my life around me. Work suffered. Food suffered. Social life suffered.  

It's in these moments that my natural instinct is to lapse back to what is comfortable to me. 

Resulting in the following: 

Roughly 20+ hours of Star Trek Movie Franchise viewing. 

Multiple turkey on sourdough with nothing but mayonnaise sandwiches eaten naked over the kitchen sink as to not need a plate. 

Zero time at the gym. 

Zero coffee. 

And the desire to eat cheesecake for breakfast. 

So as the week wrapped up I dusted off my springform pans, watched some Star Trek as the cream cheese came to room temperature, and slowly came to the conclusion that I don't need to be what others think of me. They don't know my personal goals. Nor do they know the path that is right for me. So instead of making the cheesecake recipe I had mentally tattooed on my brain at birth I sought out a new recipe to challenge myself. Which ended up being an old recipe to someone else.

Below is Junior's New York Style Cheesecake. A classic since the 1950s. This cheesecake doesn't have the classic graham cracker crust. The bottom layer is sponge cake. And I've taken the liberty of adding the fruit. 

Until next time. 

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Summer Berry Cheesecake

RECIPE ADAPTED FROM  JUNIOR'S HOME COOKING: OVER 100 RECIPES FOR CLASSIC COMFORT FOOD BY ALAN ROSEN & BETH ALLEN © 2013

INGREDIENTS

For one 9-inch cheesecake

1 recipe 9-inch Junior's Sponge Cake Crust

Four 8-ounce packages PHILADELPHIA cream cheese (use only full fat), at room temperature

1 2/3 cups sugar

1/4 cup cornstarch

1 tablespoon pure vanilla extract

2 extra-large eggs

3/4 cup heavy whipping cream

INSTRUCTIONS

The day before you plan to serve the cheesecake:

1. Preheat the oven to 350°F. Make and bake the cake crust as directed and leave it in the pan. Keep the oven on.

2. In a large bowl, using an electric mixer fitted with the paddle attachment if your mixer has one, beat 1 package of the cream cheese, 1/3 cup of the sugar, and the cornstarch together on low until creamy, about 3 minutes, scraping down the bowl several times. Blend in the remaining cream cheese, one package at a time, beating well and scraping down the bowl after each.

3. Increase the mixer speed to medium and beat in the remaining sugar, then the vanilla. Blend in the eggs, one at a time, beating well after each. Beat in the cream just until completely blended. The filling will look light, creamy, airy, and almost like billowy clouds. Be careful not to overmix! Gently spoon the batter over the crust.

4. Place the cake pan in a large shallow pan containing hot water that comes halfway (about 1 inch) up the side of the springform. Bake until the edge is light golden brown, the top is light gold, and the center barely jiggles, about 1 1/4 hours. If the cake still feels soft around the edge, let it bake for 10 minutes more (the cooking time will be about the same for both the 8- and 9-inch cheesecakes). Remove the cheesecake from the water bath, transfer to a wire rack, and let cool for 2 hours (just walk away—don't move it). Then, leave the cake in the pan, cover loosely with plastic wrap, and refrigerate until completely cold before serving, preferably overnight or for at least 6 hours.

On serving day:

5. Release and remove the side of the springform, leaving the cake on the bottom of the pan. Place on a cake plate. Refrigerate until ready to serve. Slice with a sharp straight-edge knife, not a serrated one, rinsing the knife with warm water between slices. Refrigerate any leftover cake, tightly covered, and enjoy within 2 days, or wrap and freeze for up to 1 month.

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Junior's Sponge Cake Crust

RECIPE ADAPTED FROM JUNIOR'S HOME COOKING: OVER 100 RECIPES FOR CLASSIC COMFORT FOOD BY ALAN ROSEN & BETH ALLEN © 2013

INGREDIENTS

For one 9-inch cake crust

Softened unsalted butter, for buttering the pan

1/3 cup sifted cake flour

3/4 teaspoon baking powder

Pinch of table salt

2 extra-large eggs, separated

1/3 cup sugar

1 teaspoon pure vanilla extract

2 drops pure lemon extract

2 tablespoons unsalted butter, melted

1/4 teaspoon cream of tartar

INSTRUCTIONS

1. Preheat the oven to 350°F and generously butter the bottom and side of a 9- or 8-inch springform pan (preferably a nonstick one). Wrap the outside with aluminum foil, covering the bottom and extending it all the way up the side.

2. In a small bowl, sift the flour, baking powder, and salt together.

3. In a large bowl, using an electric mixer, beat the egg yolks on high for 3 minutes. With the mixer running, slowly add 2 tablespoons of the sugar and continue beating until thick light yellow ribbons form in the bowl, about 5 minutes more. Beat in the extracts.

4. Sift the flour mixture over the batter and stir it in by hand, just until there are no remaining white flecks. Blend in the melted butter.

5. In another clean bowl, using clean, dry beaters, beat the egg whites and cream of tartar together on high until frothy. Gradually add the remaining sugar and continue beating until stiff peaks form (the whites will stand up and look glossy, not dry). Fold about one-third of the whites into the batter, then the remaining whites. Don't worry if you still see a few white specks, as they'll disappear during baking.

6. Gently spread the batter over the bottom of the prepared pan and bake just until set and golden (not wet or sticky), about 10 minutes. Touch the cake gently in the center. If it springs back, it's done. Watch carefully and don't let the top brown. Leave the crust in the pan and place on a wire rack to cool. Leave the oven on while you prepare the batter for the cheesecake.

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Fruit and Glaze Topping

GLAZE INGREDIENTS

1 tablespoon cornstarch

1/4 cup water

1/2 quart fresh strawberries, chopped

2 teaspoons sugar

BERRY TOPPING

1 qt Mix of Strawberries, Blackberries, Blueberries and Raspberries

Strawberries hulled and blueberries trimmed of stems.

GLAZE INSTRUCTIONS

1. Over medium heat bring strawberries, water and sugar to low rolling boil.

2. Mix cornstarch with 2 T cold water until dissolved.

3. Slowly pour cornstarch mixture into boiling strawberries while stirring constantly. Mixture should begin to thicken very quickly.

4. Remove from heat and pour strawberry mixture a fine mesh sieve, into a small clean bowl using back of spoon to push excess glaze through. Discard any remaining pulp.

5. Refrigerate, uncovered, until cool to touch.

6. Once berries are placed on top of cheesecake. Slowly pour glaze evenly over berries. Allow to set in refrigerator.

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FOR MORE ON MY EMOTIONAL EATING, SUMMER FUN, OR CHEESECAKE READ BELOW!

SPATCHCOCKED CHICKEN ISN'T AS DIRTY AS IT SOUNDS

AL ROKER AND I ARE BASICALLY BEST FRIENDS

THE DAY I LOST MY SUPPER SLUTS VIRGINITY

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Failed Chocolate Cake

Earlier this week I found myself late one evening sharing a bottle of wine with two friends on the rooftop of the orginal Reynolds Tobacco Company. Not our normal hang out. However, the two of them had recently severed ties with boyfriends. And I'm just dead inside. 

As we waxed poetic of what we thought were brighter days in our past I was sent a gentle reminder from our dear friends at Facebook that it had been six years since my first blog post.

Which naturally got me thinking.  

I started this blog at the advice of a roommate living with me under the guise of romantic relationship. It was intended to be a means to showcase my then career of food styling. Shortly after the birth of my blog, that living situation changed along with my career. In order to prove people wrong I kept the blog going. In hindsight I've allowed this blog to cause me great grief. Never enough followers. Never the right content. Never enough time to dedicate to it. It has also been an excellent outlet. A means to bake through my emotions. Journal, as you will, in a way that I would never put pen to paper. It has been with me through various moves, multiple career changes, zero loves, some emotional eating, and some emotional pooping (we all do it). 

I looked back at the first post and realized that all involved were no longer in my life. As a true believer that some friends are meant to come and go, I am comfortable with this. As a true believer in change making us better, stronger, smarter, I am comfortable with this. As an owner of an iPhone 6 I am totally uncomfortable with the horrid image of that first cake. All joking aside I stand by my blog as it has changed along with me. I am happier with my content. I am happier with my photography. I am still happy with my three readers. Thank you Mom.  

I am nowhere near where I wanted to be when I started this blog. But I don't consider myself off course. Not even detoured. Just simply rolling with the punches, good and bad. 

In honor of this sixth anniversary I decided to remake the Rosemary Ginger Chocolate Cake with ganache from that fateful day in 2011. So I woke up this morning and got to baking. 

And 20 minutes after being placed in the oven I got a whiff of that not so pleasant smell of something burning. Upon inquiry I found my cakes were bubbling over and not doing what I expected. Initially I was angry. As I stood there altering my day mentally to account for the time needed to clean an oven, I realized that this cake is exactly what I needed. A reminder that sometimes things just don't work out. But as long as you have friends willing to split a bottle of bubbly on the roof of the Reynolds Tobacco Building, while sketching out our next plan of attack on life, all is good. 

Plus I just stood in my underwear and ate what boiled down to gooey fudge like cake straight out of pan while watching Star Trek. Best Saturday morning ever.  

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FOR MORE ON CAKE AND MY FIRST EVER BLOG POST CLICK BELOW!!!

ROSEMARY GINGER CHOCOLATE CAKE

MY LOVE OF SOURDOUGH AND COCO CHANEL

AND EVERY DAY WE BE TRIFLLIN' 

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Blueberry Ginger Buckle

Blueberry Ginger Buckle

FAIR WARNING!!! TODAY'S POST IS ABOUT SEX AND BLUEBERRIES. SO IF YOU ARE A SOUTHERN BELLE OR MY MOTHER YOU MAY WANT TO TURN AWAY NOW. 

Recently I have found myself immersed in the gay dating scene here in the almost Deep South. I had a long talk with Netflix and we are going to explore an Open Relationship. This can be touchy I know. I've seen MTV True Life "I'm in a Polyamorous Relationship". But I think Netflix is pretty chill and open to trying new things. And really just wants me to be happy. 

Things I Learned This Week (about sex) In The South: 

1. It is perfectly acceptable to take the rolled up $20 bill your blind date used to snort a row after he falls asleep just as you are about to ask a muffled "is this good for you?". Time is money. 

2. A real friend deletes the dick pic accidentally sent to them during a date safety check. 

3. And nobody judges if you fall asleep, while sitting, in the dark, with a starfish. Active participation begets active participation.  

One of these things did happen to me this weekend, all others were overheard. I'll let you try and figure that out.  

So in light of the blue subject matter I baked a Blueberry and Ginger Buckle that will make your toes curl. And gurl we know you need it. 

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Blueberry and Ginger Buckle

RECIPE INSPIRED BY THE GOURMET COOKBOOK 2004 ed. 

Serves 8-10

INGREDIENTS

Topping:

4 T Cold Unsalted Butter, cut into small pieces

1/2 C Sugar

1/3 C All Purpose Flour

1/2 t Ground Cinnamon

1/2 t Freshly Grated Nutmeg

Batter:

1 1/3 C All Purpose Flour

1/4 t Baking Powder

1/2 t Salt

12 T Unsalted Butter, room temperature

3/4 C Sugar

1 t Vanilla Extract

3 large Eggs

2 C Blueberries, picked and rinsed

1/2 Candied Ginger. roughly chopped

Optional:

Whipped Cream or Vanilla Ice Cream

INSTRUCTIONS

MAKE THE TOPPING:

In a small bowl blend together the butter, the sugar, the flour, the cinnamon, and the nutmeg until the mixture resembles coarse meal and chill the topping while making the batter. Refrigerate.

Put rack in middle of oven an preheat oven to 350 degrees F. Generously butter a 10x2 inch round cake pan or 2-quart baking dish.

MAKE THE BATTER:

In a small bowl with an electric mixer cream together the butter and the sugar and beat in the vanilla. In a small bowl stir together the baking powder, the flour, and the salt, beat the flour mixture into the butter mixture alternately with the eggs, 1 at a time, beating well after each addition, and fold in the blueberries and the candied ginger.

Spread the batter in a well-buttered 10-by 2-inch round cake pan or 2-quart baking pan, sprinkle the topping evenly over it and bake the buckle in the middle of a preheated 350°F. oven for 45 to 50 minutes, or until a tester comes out clean and the topping is crisp and golden. Serve the buckle with whipped cream.

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FOR MORE ON MY FOOD ISSUES CHECK THE BELOW

THAT TIME I HOSTED A TACKY APPETIZER PARTY

MINI SCONES, BOOKS, AND CRYING AT CRUISING ALTITUDE

RYAN GOSLING AND MY LOVE OF PULLING MEAT

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Peanut Butter White Chocolate Macadamia Nut Cookies

Peanut Butter White Chocolate Macadamia Nut Cookies

Things I Learned This Week Living In The South: 

1. Apparently in The South, when not in your home, you should never assume you can wash your hands in the kitchen sink. You are to state to the homeowner that you desire to wash your hands and then inquire as to where said hand washing should take place. My public apologies to all who I may have offended these past few years. 

2. I am far too attached to my nap jeans (yes, nap jeans) that I was paralyzed at the door of my home not able to comprehend what to do next when I realized they were left at the beach from last weekend's shenanigans. Thankfully there is a lovely woman bringing them back to me. I am sure you are asking what are 'nap jeans'?  Well when I nap I refuse to take my pants off. If you nap with pants off you are just going to bed in the middle of the day. Nap jeans provide next level napping etiquette.  

3. I am a caterer's worst nightmare. In my weekly role of Proxy Fiance to my friend Ashley I found myself at a cake tasting (that I demanded we have). And then proceeded to spend an hour in the most Minnesota passive aggressive way demanding a very specific wedding cake from a far more talented than myself cake decorator.  So for the second time this week I publicly apologize for my less than stellar behaviour, in this, my adopted home, The South. 

P.S. The above mentioned cake decorator gave us only amazing samples and a coffee buttercream that made the Golem in me want to steal away to a cave and never share it. Please check her out if you are in Winston Salem. She can be found at The Humble Bee on Brookstown or on Instagram here.   

P.P.S The above mentioned encounter while in my role of Proxy Fiance led to a need for the below cookies to be made. Though not my favorite, Ashley's real finance does love them. 

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Peanut Butter White Chocolate Macadamia Nut Cookies

RECIPE BY BENJAMIN PLANTE

Yields Roughly 42 Cookies

INGREDIENTS

10 oz Unsalted Butter (2.5 sticks)

1 1/4 C Brown Sugar

1 C plus 2 T Granulated Sugar

2 Large Eggs

2 t Vanilla Extract

3 2/3 C All Purpose Flour

1 1/4 t Baking Soda

1 1/2 t Baking Powder

1 1/2 t Salt

3/4 lb Mini White Chocolate Peanut Butter Cups

3/4 lb Macadamia Nuts; roughly chopped

INSTRUCTIONS

Preheat oven to 350 degrees F.

Using stand or hand mixer mix, room temperature butter with sugars and salt on high for 1 minute until light and fluffy. Add eggs one at a time. Finally add vanilla extract.

In a medium sized bowl whisk together flour, baking soda, and baking powder.

With hand or stand mixer on low to medium speed slowly incorporate flour into butter sugar mixture.

When fully incorporated hand mix in white chocolate peanut butter cups and macadamia nuts.

Portion out in heaping 2T and bake for 14 mins or until golden brown around the edge. Allow to cool on cookie sheet before moving to cooling rack.

NOTE: Freeze the mini white chocolate peanut butter cups before mixing them into the dough. Depending on time of year these become very soft and when frozen can very easily be hand mixed into dough.

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FOR MORE COOKIE FUN CHECK OUT THESE LINKS BELOW!

PUMPKIN COOKIES THAT TAKE ME HOME

SIDE BOOB or HOW I MADE LEMON BASIL COOKIES

DARK BROWN SUGAR COOKIES - THE FLORIDA TAN OF THE COOKIE WORLD

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