Peachy the Magazine October/November 2013 | Page 50

The Fall Harvest Feast OLD FASHIONED SPOON BREAD 3 cups whole milk 1 1?4 cups yellow cornmeal 3 eggs beaten 1 3?4 teaspoons baking powder 2 tablespoons fresh minced chives (optional) 2 tablespoons unsalted butter, melted 1 1?2 teaspoons salt Pour your batter into the prepared pan and bake for 20 to 25 minutes. It should be golden brown and puffy. You can poke a toothpick into the center to make sure it comes out clean, if your not sure its done. Don’t overcook though or it will be more like cornbread instead of a light soufflé like spoonbread. SORGHUM MOLASSES VINAIGRETTE ?3 cup apple cider vinegar 1 Preheat over to 375 degrees. 2 tablespoons sorghum molasses Grease a 9" cast iron skillet or baking pan with bacon fat or butter. 1 shallot, minced Place the milk in a saucepan and bring to a simmer, whisking occasionally to prevent it from scorching. Once at a simmer, slowly pour and whisk in the cornmeal until completely absorbed all the milk. Remove from the heat to allow to cool slightly. It will be extremely thick. Transfer the cornmeal mixture to a mixing bowl and add the remaining ingredients and whisk vigorously until everything is well incorporated. The longer you whisk the more fluffy your spoon bread will be. Using a stand mixer works the best for this. 50 PEACHY 1 teaspoon fresh thyme 2 teaspoons country mustard 1 teaspoon salt 2 teaspoon fresh cracked pepper ?2 cup olive oil 1 ?2 cup canola oil 1 Place all ingredients, except the oils, in a mixing bowl and whisk until salt is dissolved. Add the oils in a slow steady stream, whisking vigorously until completely incorporated and the mixture has a smooth consistency.