Southern Living Takes It to the Tailgate

A few weeks ago when Husband and I visited Middleton Place, we also had the opportunity to attend The Southern Living Taste of Charleston event to top off our weekend. Southern Living was nice enough to invite us, and when I saw that they were doing a special demonstration for the new Official SEC Tailgating Cookbook, I knew we had to attend.

Football is like a religion of sorts here in the South and, regardless of my personal interest in the sport, tailgating is an art form that most Southern Belles need to learn early. From decking out your tailgating space to preparing food that will still look tasty 3 hours after you arrive is really something. Luckily, this book is full of really great recipes… as if we ever expect anything less from Southern Living, right? A few that we got to try at the event: Buttermilk Chess Tarts, Deviled Eggs (a particular hit with Husband), and these amazing little Mini Bourbon-and-Cola Bundt Cakes…

The unexpected treat of the day? Meeting Southern Living Test Kitchen director Rebecca Gordon, an Alabama girl who was cute as a peach! In fact, she even has a tailgating blog, Tidefan Fare, where she shares stories, recipes, as well as a few Q&As with SEC heroes. (For Tennessee fans like us, here are a couple Tennessee parents you may be interested in: this Q&A with Barbara Dooley or this one with Archie Manning.)

I couldn’t post about the book without giving you a little sample of the goodness, so I asked if I could share a recipe. This one was an obvious choice; what belle doesn’t need a little more bourbon in her dessert library? Enjoy!

Mini Bourbon-and-Cola Bundt Cakes

Makes 3 dozen

Ingredients

1 1/2 cups butter, softened
2 1/2 cups sugar
3 large eggs
1 1/2 teaspoons vanilla extract
1 cup cola soft drink
3/4 cup buttermilk
1/2 cup bourbon
3 cups all-purpose flour
1/2 cup unsweetened cocoa
1 1/2 teaspoons baking soda
1/2 teaspoon salt
Bourbon-and-Cola Glaze (Recipe below…)

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1. Preheat oven to 350°. Beat butter at medium speed with an electric mixer until creamy. Gradually add sugar; beat until blended. Add eggs and vanilla; beat at low speed until blended.
2. Stir together cola, buttermilk, and bourbon in a small bowl. Combine flour and next 3 ingredients in another bowl. Add flour mixture to butter mixture alternately with cola mixture, beginning and ending with flour mixture. Beat at low speed just until blended after each addition, stopping to scrape bowl as needed. Pour batter into 3 lightly greased 12-cup Bundt brownie pans, filling each three-fourths full.
3. Bake at 350° for 12 to 15 minutes or until a wooden pick inserted in center comes out clean. Cool in pan on a wire rack 10 minutes. Remove from pans to wire racks, and cool 30 minutes. Drizzle warm Bourbon-and-Cola Glaze over cakes.
Go Big: Batter can be poured into 1 greased and floured 15-cup Bundt pan. Bake at 350° for 45 to 50 minutes or until a wooden pick inserted in center comes out clean.

Bourbon-and-Cola Glaze

Ingredients:

1/4 cup butter
3 tablespoons cola soft drink
2 1/2 tablespoons unsweetened cocoa
1 tablespoon bourbon
2 cups plus 2 Tbsp. powdered sugar

– – – – – – – – –

Cook first 3 ingredients in a 2- qt. saucepan over medium-low heat, stirring constantly, until butter melts. Remove from heat; stir in bourbon. Beat in powdered sugar at medium speed with an electric mixer until smooth.

The Inn at Middleton Place in Charleston, SC

A few weeks ago, just as the leaves were starting to hint that Autumn was finally arriving, Husband and I drove down to one of our very favorite Southern destinations: Charleston, South Carolina. Usually we spend the bulk of our trip eating & drinking our way around the city, going in and out of shops in historic downtown, and laying out on Folly Beach. But this time, we decided to visit some of the old plantations, and one in particular had an inn that looked like it might be right up our alley… Boy, were we right!

Middleton Place is home to the oldest landscaped gardens in America. It was acquired by Henry Middleton in 1741 and restored by the family at the turn of the 20th century. As a designer, it was fascinating to actually see the historical progression of the design: first geometric (modeled after the gardens at Versailles) and the subtly transitioning into the Romantic period with more winding walkways and shorelines.

Here are a few snapshots from our wanderings…

We were both amazed at how much wildlife surrounded us as we made our way around the property. There were beautiful peacocks, cranes, & guinea hens, sheep, lizards & frogs, and, of course, beautiful butterflies darting in and out of the bushes near the butterfly lakes.

Above, you can see all that is left of the original home and below, you see the view from that house’s front steps. Many guests and businessmen would come by boat along the river and walk up the terraced lawn to that very path.

This last statue was particularly interesting to me. The “Wood Nymph” is something of an icon for the house. She’s one of the only statues and works of art that survived the American Revolution and Civil War. In fact, we heard that she was actually buried during the Civil War so that the Union troops, who looted the house, wouldn’t steal her away. She’s sort of magical, don’t you think?

Now let me tell you a little bit about the inn…

We arrived late Friday evening and were immediately enchanted. As you turn off the main road, the Spanish moss hanging from the trees and the lights guiding you into the plantation make you want to be as still and as quiet as possible. The design of the buildings has a bit of Asian influence; clean purposeful lines allow you to get as much out of the beautiful surroundings as possible without interfering too much with the natural world. In our room there was a wall of windows looking out on the Ashley river, a fireplace, and a great big tub complete with a Charleston soak… perfect for drinking champagne and reading the latest issue of Garden & Gun.

We were both amazed at the attention to detail; everything we needed was right at our fingertips. While we chose to spend a lazy Saturday morning reading the paper, sipping coffee, and watching the little lizards change colors as they darted from one thing to another, we could just as easily have taken out a kayak or gone for a swim. It was all right there. One small note: I would recommend going in to Charleston proper to for lunch and dinner… the food was the only thing that failed to blow us away on the property. Other than that, it was an absolutely dreamy weekend, and I can assure, we will be returning to The Inn at Middleton Place very soon! Might I suggest you do the same?

Recipe: Chili & Cornbread

Well, I promised to share my favorite ‘Last of the Tomatoes’ recipe and here it is: Chili & Cornbread. It’s the best for the last of the tomatoes for 2 reasons. First, by the end of the season, the tomatoes are no longer at their peak flavor so cooking really brings out their best. Second, it’s Fall! There’s a nip in the air, why wouldn’t you want chili & cornbread?

Chili is also a really handy thing to have in your cooking repertoire simply because it is easy to have simmering on the stove on Saturday or Sunday when you want to clean out the produce drawers. You can pretty much throw any number of veggies into chili, and they will taste awesome as long as you have the basic seasonings in there. Here’s my basic recipe…

Hannah B’s Basic Chili

Ingredients:

1lb. Ground Beef

1 Onion (medium in size; yellow, white, red, it doesn’t matter.)

2 Bell Peppers (For this particular pot I had green, yellow, & red leftover halves from another dish… sometimes I just use green. Each color you choose will affect your flavor but, again, you really can’t go wrong.)

2-3 Jalapenos or Poblano Peppers (Basically just a pepper to give it a rounder little kick.)

Tomatoes (Whatever you’ve got, chop them up and throw ’em in. If I am buying fresh tomatoes from the market to use, I’ll usually buy 5 or 6. Throwing in a few smaller tomatoes: romas, cherries, etc. will also add a nice little something.)

(Sometimes I add zucchini. This time I added a can of artichokes. Seriously, whatever veggies you have in the fridge.)

2 cans of Tomato Paste (These are usually 6 oz. each. The tomato paste helps thicken up the chili.)

1T Cumin

2t Chili Powder

Salt to taste

Play with the rest of the seasonings:
-My mom usually adds a few Tablespoons brown sugar to her’s because she’s from Ohio.
-I’ve been known to add garlic, onion powder, and ground mustard. It’s all about what you’ve got on hand.

– – – – – – – – –

1. In a large skillet, cook the ground beef and drain it.

2.) To a Dutch oven or heavy-bottomed pot, add olive oil and your veggies on medium high heat.

3.) When these start to soften and the onions begin to grow translucent, add the tomatoes, tomato paste, meat, and the basic seasonings. Mix well, cover, and wait until it boils.

4.) When it begins to boil, turn the heat down to medium-low and let simmer. Adjust the seasoning a little bit at a time.

Serve with a dollop of Sour Cream and…

Addendum: February, 2014… Click here to get our cornbread recipe!

Life Lesson: Every belle should own an iron skillet
& have a cornbread recipe up her sleeve!

Sneak Peek

We had a pretty incredible weekend, and I can’t wait to share it with you! I’m off to edit some photos and write a few posts but, in the meantime, here’s a little sneak peek of what’s to come on the blog this week…