Drop Shortcakes with Limoncello Berries and Cream

This biscuit-style Drop Shortcake recipe makes the lightest, fluffiest, melt-in-your-mouth shortcake; topped with berries, macerated in Limoncello (lemon-flavored liqueur) and Chambord (black raspberry liqueur) Chantilly Cream, it’s like floating on a cloud of summer. 

Around these parts, shortcakes are most often made in a drop biscuit form. Lightly sweetened, these biscuit shortcakes are the perfect vehicle for any fruits you love. Of course, the ubiquitous strawberry shortcake is a favorite. But don’t feel like you have to just use strawberries.

Most fruits work great with shortcake. I particularly love summer berries on mine, but I’ve also made shortcake with peach slices, mango slices, and even baked apples or pears in the Autumn and Winter months.

The shortcakes themselves are a combination of flour, sugar, salt, baking powder, butter and cream that is “dropped” biscuit-style onto a baking sheet. I brush the tops of mine with a tiny titch of cream and sprinkle on sanding sugar for a nice, sugary crunch on top, but that’s optional.

The berries I’ve used this time are blueberries, blackberries and raspberries. I also had a few cherries in the refrigerator, so I threw them into the bowl also. The fruit is macerated in Limoncello, a lemon-flavored liqueur and a little bit of sugar. The lemon flavor of the liqueur really brightens the berries during maceration. “Maceration” is the process of softening something in liquid. For the fruit, the sugar and the liqueur will draw out the natural juices, creating a flavorful sauce to soak into the shortcakes.

Chantilly Cream is whipped cream that is slightly sweetened. And while it can also have vanilla added, this time I’ve used Chambord instead. Chambord is a black raspberry liqueur and I thought the slight raspberry flavor would work beautifully in the whipped cream for this berry combination. I know that many people don’t whip cream, instead using packaged whipped toppings. But, it only takes a minute to whip real cream and there is a huge difference.

Since the Fourth of July approaches in just days now, I thought this would be the perfect dessert for your celebrations. I hope you’ll try it!

P~

5.0 from 1 reviews

Limoncello Berries and Chantilly Cream

 

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Fruit macerated in Limoncello, a lemon-flavored liqueur and a little bit of sugar. Maceration is the process of softening something in liquid. For the fruit, the sugar and the liqueur will draw out the natural juices, creating a flavorful sauce to soak into the shortcakes.

Author: The Saucy Southerner

Ingredients

• FOR THE BERRIES:
• 1 pint blueberries
• 1 pint blackberries
• ½ pint raspberries
• ⅓ cup Limoncello (or any lemon liqueur)
• 2 tablespoons granulated sugar
• FOR THE CREAM:
• 1½ cups heavy cream
• 3 tablespoons granulated sugar
• 1 tablespoon Chambord (or vanilla)

Instructions

1. FOR THE BERRIES:
2. Add all of the ingredients in a bowl and stir to combine.
3. Allow to sit at room temperature for an hour (or more).
4. Chill prior to serving.
5. FOR THE CREAM:
6. Place all the ingredients in the bowl of an electric mixer, or food processor.
7. Beat on high until stiff peaks form.
8. Remove from the mixer to a bowl, cover and refrigerate until ready to use.

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3.4.3177

5.0 from 1 reviews

Drop Shortcakes

 

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Prep time

5 mins

Cook time

15 mins

Total time

20 mins

 

Shortcakes "dropped" biscuit-style onto a baking sheet. I brush the tops of mine with a tiny titch of cream and sprinkle on sanding sugar for a nice, sugary crunch on top, but that's optional.

Author: The Saucy Southerner

Serves: 10

Ingredients

• 4 cups all-purpose flour
• ½ cup granulated sugar
• 1 tablespoons baking powder
• 1 teaspoon salt
• 12 tablespoons cold unsalted butter, cut into cubes
• 1½ cups heavy cream
• sanding sugar for the tops, optional

Instructions

1. Preheat the oven to 425°F.
2. Line a baking sheet with parchment paper and set aside.
3. In the bowl of a food processor, add the flour, sugar, baking powder and salt and pulse to combine.
4. With the processor running, drop in the butter and pulse until the butter is incorporated.
5. With the processor running, pour in the cream and pulse until the dough pulls away from the bowl.
6. There will be bits of flour remaining in the bottom of the bowl, just dump the dough onto the counter and knead until those bits are incorporated. Do not overwork the dough.
7. Spoon off pieces of dough, about ⅓ of a cup, and place on the prepared baking sheet, leaving about 3 inches of space around each one.
8. Optional: brush the tops with cream and sprinkle with sanding sugar. About 1 tablespoon of sanding sugar will be enough for all of the shortcakes.
9. Place the baking sheet into the preheated oven and bake for 15 - 18 minutes, or until golden brown.
10. Remove from oven and allow to partially cool before serving. Best served warm.

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3.4.3177

Cantaloupe Gazpacho

Light and refreshing, this Cantaloupe Gazpacho recipe is just the ticket for the tail end of Spring and Summer when the weather begins to heat up. Fruit soups are this month’s theme for Soup Saturday Swappers.  

This month is hosted by Camilla at Culinary Adventures with Camilla, who tasked us with making fruit soups. Since I’ve posted a Watermelon Berry Gazpacho in the past, I thought I’d try one using another melon, Cantaloupe.

Cantaloupe, cucumber, strawberries, orange juice, orange zest and some honey are combined for this soup. And you really have to love a recipe that requires no cooking! All the ingredients are thrown in the food processor and blended, and it’s done! What a bonus!

This soup is a great breakfast, brunch recipe. It would also be perfect for a light supper, paired with a salad, for those hot summer nights. I hope you’ll give it a try.

P~

Cantaloupe Gazpacho - Soup Swappers

 

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Prep time

15 mins

Total time

15 mins

 

Author: The Saucy Southerner

Serves: 8 servings

Ingredients

• 1 cantaloupe, peeled and cubed (about 6 cups), reserve some melon balls for garnish, if desired
• 2 English cucumbers, peeled and cubed (about 2 cups)
• 1 cup strawberries (fresh or frozen)
• ½ cup orange juice
• 1 tablespoon orange zest
• 1 tablespoon honey

Instructions

1. Place all of the ingredients, except reserve melon balls for garnish) into the bowl of a food processor.
2. Pulse to puree, but not completely to a liquid. You want there to be a bit of texture remaining.
3. Remove to a bowl or pitcher, cover to chill.
4. Serve cold.

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3.4.3177

Citrus Salad with Chocolate Balsamic Vinaigrette

Today’s recipe for #Choctoberfest with Imperial Sugar is brought to you with the help of Just Hemp Foods: Citrus Salad with Chocolate Balsamic Vinaigrette.  Yes. Chocolate Balsamic Vinaigrette.  The combination is amazing. 

Since Mr. Saucy and I are heading off with our kayaks and fly rods for some saltwater fishing, this will be my final #Choctoberfest post. This week of chocolate has been wonderful and I am so happy to have participated.

One of the sponsors of the event is Just Hemp Foods; I was so excited about their sponsorship of #Choctoberfest! Since I’m a Meatless Monday blogger, a pairing with Just Hemp Foods products was perfect.

Just Hemp Foods has a line of hemp seed products that are packed with natural plant-based protein and a near perfect balance of essential fatty acids. Their lineup includes: Hulled Hemp Seeds, Hemp Protein Powder, Toasted Salted Hemp Seeds and Hemp Seed Oil, the latter two of which I used in this recipe.

Only the highest quality hemp seeds, selected for their color, flavor and overall quality are used in Just Hemp Foods’ products. The delicious, nutty flavor of the products were perfect for what I had in mind as a recipe.

But chocolate and a salad? Well, yes. This chocolate vinaigrette is made with aged balsamic vinegar, shallot, Dijon mustard and salt (classic in a vinaigrette), to which I added an ounce of melted bittersweet chocolate before drizzling in Hemp Seed Oil.

The nutty flavor of the oil, the subtle sweetness that occurs with the combination of the bittersweet chocolate and the aged balsamic vinegar…well, I die. It was just so very good! Mr. Saucy didn’t even detect the chocolate, it’s so understated.

Since I had chocolate now, in the dressing, my thoughts went to what would make an outstanding salad utilizing it. So, what goes better with chocolate than citrus? What classic cheese is better with chocolate than an aged Gorgonzola? The reason those two elements work so well is that the sweet of the chocolate is tempered with the sharp flavors of the citrus and cheese. And they worked so well together with this vinaigrette.

I used mixed salad greens, orange and grapefruit supremes (segments with skin, pith, membranes, and seeds removed), Gorgonzola cheese, thinly sliced red onion, Toasted Salted Hemp Seeds and the Chocolate Balsamic Vinaigrette.

You really must try it to believe it.  Visit Just Hemp Foods and order some of their incredible, and nutritious products.

P~

Remember, there is a chocolate prize package giveaway! Don’t forget to enter the #Choctoberfest with Imperial Sugar Giveaway.

5.0 from 1 reviews

Citrus and Hemp Salad with Chocolate Balsamic Vinaigrette (Just Hemp Foods - #Choctoberfest with Imperial Sugar)

 

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I used this vinaigrette with a salad of mixed salad greens, orange and grapefruit supremes (segments with skin, pith, membranes, and seeds removed), Gorgonzola cheese, thinly sliced red onion, Toasted Salted Hemp Seeds.

Author: The Saucy Southerner

Recipe type: Condiment

Ingredients

• ⅓ cup aged balsamic vinegar
• 1 ounce bittersweet chocolate, melted*
• 2 teaspoons finely minced shallot
• 1 teaspoon Dijon mustard
• pinch of salt
• ⅔ cup Hemp Seed Oil

Instructions

1. In a medium-sized bowl, add the balsamic vinegar, melted chocolate, shallot, Dijon mustard and salt.
2. Using a whisk, whisk until the ingredients are combined.
3. Continue to whisk the ingredients as you slowly drizzle in the Hemp Seed Oil, this will create an emulsion so the oil won't separate from the vinegar.

Notes

*I melted my chocolate in the microwave: Add the chocolate to a small bowl and place in the microwave, set on high, for 30 seconds. You want it just melted to whisk into the vinaigrette.

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3.4.3177

Interested in seeing some of the other fabulous #Choctoberfest recipes posted today? Just click on the photos below to go directly to the recipe.

Berry Smash

Summer is a great time for cocktail sippin’ on the porch and this drink of muddled strawberries, raspberries, and blackberries is a grown-up version of a berry sno-cone. It’s hot! It’s time to get Berry Smashed! 

“Muddle” simply means to mash, and muddled drinks like the Mojito have become very popular. There are special tools for muddling, but a wooden spoon, a pestle or even a meat mallet work well.

For this drink, you mash (or muddle) the berries of your choice; I used strawberries, raspberries and blackberries. To that I added a bit of citrus, both lemon and lime juice and simple syrup. The muddled berries are then mixed with vodka (or your choice of alcohol) and pomegranate juice, shaken then strained into a highball glass over crushed ice.

To that, I added  a garnish of fresh berries. It’s so simple, so refreshing, and if you’ll pardon the pun…smashingly good! *wink*

Do try this cocktail, but remember, when drinking beverages containing alcohol, please drink responsibly!

P~

5.0 from 1 reviews

Berry Smash

 

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Prep time

3 mins

Total time

3 mins

 

A trio of muddled berries are mixed with some citrus, vodka and a splash of pomegranate juice for a Berry Smashing cocktail

Author: The Saucy Southerner

Recipe type: Cocktail

Serves: 1

Ingredients

• 2 large strawberries
• 4 raspberries
• 4 blackberries
• 1 teaspoon lemon juice
• 1 teaspoon lime juice
• 1 tablespoon simple syrup*
• 2 ounces vodka
• 2 ounces pomegranate juice

Instructions

1. Place the berries into a cocktail shaker, or bowl, and mash them with a muddler or a wooden spoon.
2. Cover the shaker and give it a few shakes to release the juices of the berries.
3. Add the lemon and lime juices, simple syrup, vodka, pomegranate juice and some crushed ice.
4. Shake and strain into a highball glass containing more crushed ice.
5. Garnish with berries, if desired.
6. Serve icy cold.

Notes

*Simple syrup is an equal measure of sugar and water, heated until the sugar melts completely then allowed to cool.

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3.2.2708

Strawberry Balsamic Sweet Onion Jam

It’s strawberry pickin’ time and I have a fabulous recipe for canning Strawberry Balsamic Sweet Onion Jam. In addition, I have a troubleshooting tip for you on how to distribute floating fruit throughout your preserves. Don’t be intimidated, this jam is easy! 

I have been trying to get to a local “you pick ’em” farm to pick my own strawberries for a couple of weeks now. Every single time I plan to go the next day, it has either rained during the night, it’s raining that day, or there hasn’t been enough sunshine to make the berries really sweet.

When you’ve had a recent rain, without sunshine, the berries are juicy but lack that sweetness that only sunshine will impart to them. Fortunately for me, my friend Sam has an enormous, beautiful garden and a huge strawberry patch. She sent me a message recently and asked if I was interested in any strawberries, since she had just picked six gallons. Of course, I was thrilled!

This jam has been on my mind since last year and I was anxious to see if my idea for it would work. So, I took the strawberries that Sam gave me and turned them into the most incredible jam, y’all! This jam is the berries! *big smile*

And it’s easy! But…strawberries are notorious for floating to the top of the jam jar. And mine did. So, that gave me the opportunity to show you how to distribute your fruit throughout your jam! Here’s what mine looked like when it first came out of the canner:

See how all the strawberries and onions are at the top of the jar? Well, here’s what I do. Once all of the jars have popped to seal I wait about an hour. It takes anywhere from 24-48 hours for the pectin in the jam to fully activate, so you’ve got time as it starts to thicken. Once the jars are sealed and cooled completely, I start rotating them in 30 minute cycles, turning the jars first upside down for 30 minutes, then back upright for 30 minutes, shaking the contents a bit to move the berries. With this batch, I continued to do that until the next day. By then, the jam was thick enough to hold the berries and onions suspended all throughout.

This is what they looked like after the strawberries and onions were distributed through the jam:

That’s all there is to fixing that little dilemma!

I can’t wait to use this jam in all the ways I have been dreaming of since last year’s strawberry season.  While the strawberries are at their peak, I hope you’ll try this too!

P~

5.0 from 1 reviews

Strawberry Balsamic Sweet Onion Jam

 

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Prep time

15 mins

Cook time

30 mins

Total time

45 mins

 

Fresh picked strawberries and sweet onions are preserved in a jam that also includes a balsamic vinegar reduction. The balsamic vinegar adds a savory sweetness that enhances both the berries and the onions.

Author: The Saucy Southerner

Serves: 4-5 pints

Ingredients

• ¾ cup balsamic vinegar, reduced over high heat until ¼ cup remains
• 4 cups fresh strawberries, stems removed, crushed
• 2 cups thinly sliced sweet onion (such as Vidalia)
• 1 - 1.75 ounce box powdered fruit pectin
• 7 cups granulated sugar

Instructions

1. Sterilize your jars and lids in boiling water.
2. In a large pot, over high heat, add the strawberries, onions and the pectin.
3. Bring to a full rolling boil. This means that the liquid will not stop bubbling when you stir it.
4. Add the sugar and reduced balsamic vinegar and return to a full rolling boil for one minute.
5. Remove the pot from the heat.
6. Carefully skim off any foam from the top of the mixture and discard it.
7. Ladle the jam into your hot jars, you want them filled to within ¼" of the top rim.
8. Be sure to wipe the top rim of the jars with a very hot cloth to remove any jam that may have spilled onto them.
9. Cover each jar with a lid and a ring.
10. Place the jars into your canning pot with at least an inch of water above the tops of the jars, Cover the canning pot and bring the water to a boil.
11. Once the water has begun to boil, start your timer for 10 minutes.
12. After ten minutes, turn off the heat, remove the lid from the canning pot and allow the jars to rest in the hot water for 5 minutes.
13. Remove the jars from the canning pot onto a cushioned surface (I place a kitchen towel down on the counter).
14. Allow the cans to cool completely. The lids will pop when they seal.

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3.2.2704

Watermelon Berry Gazpacho

Summer is nearly upon us and this Watermelon Berry Gazpacho recipe is filled with the fruity tastes of summer. Perfect for breakfast, brunch, lunch, a snack, or a refreshing addition to any picnic or party, it is ready in mere minutes.  

I have been trying to get out to pick some strawberries at one of the local “you-pick-’em” farms. Ever since I said I wanted to go, it’s been raining every day. Since the vibrant flavor of strawberries is enhanced by sunshine, I’m waiting for a sunny day before I go. But I’ve had strawberry on my brain and I had to implement one of my berry recipe ideas anyway!

I’ll be hosting The Blount County Girls for a brunch soon and I really wanted to try this idea I had for a Watermelon Berry Gazpacho. I’ve seen different versions a lot, I had an idea for one of my own.

The base of the gazpacho is watermelon. I used that primarily to increase volume at a reasonable cost. Watermelon is pretty inexpensive and is a good foil for the berries. The color was perfect, too!

To that I added strawberries, raspberries, blackberries, cucumber, Granny Smith apple, lemon zest and a titch of honey. All of those ingredients are pulsed in a food processor until they still have a bit of texture. That’s it! And you will not believe how flavorful, refreshing, and vibrant this tastes!

I served mine in a glass mug garnished with fresh berries and a sprig of mint. I could have cheerfully slurped down the entire batch!

I hope you’ll try this delicious cold fruit soup on some hot summer day…you’ll be happy you did!

P~

5.0 from 1 reviews

Watermelon Berry Gazpacho

 

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Prep time

15 mins

Total time

15 mins

 

This Watermelon Berry Gazpacho recipe is filled with the fruity tastes of summer. Perfect for breakfast, brunch, lunch, a snack, or a refreshing addition to any picnic or party, it is ready in mere minutes.

Author: The Saucy Southerner

Recipe type: Cold Soup

Serves: about 4 cups

Ingredients

• 4 cups watermelon cubes, seeds removed if not using a seedless variety
• 2 cups strawberries, hulled and halved
• ½ cup blackberries
• ½ cup raspberries
• ½ cup peeled, seeded, cubed cucumber
• 1 Granny Smith apple, peeled, cored and cubed
• 1 tablespoon honey
• 1 tablespoon lemon zest
• Reserve berries and mint sprig for garnish (optional)

Instructions

1. Place all of the ingredients, except reserve berries for garnish) into the bowl of a food processor.
2. Pulse to puree, but not completely to a liquid. You want there to be a bit of texture remaining.
3. Remove to a bowl or pitcher, cover to chill.
4. To serve, either pour or ladle into cups or bowls of your choice and garnish.

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3.2.2691

Lemon Shortbread Blackberry Cream Napoleons

Are you looking for an incredibly simple, amazingly elegant, totally prepare-ahead and assemble-at-the-last-minute dessert for Easter? This Lemon Shortbread Blackberry Cream Napoleon Recipe is it! Lemony shortbread slice and bake cookies are topped with an easy blackberry cream, fresh berries (you can use your favorite), and topped with sweetened lemon whipped cream. Delightfully decadent desserts don’t have to be difficult! 

Before anyone comments that this isn’t a traditional Napoleon, I know. This is what you call “artistic license.” *wink* This layered dessert is definitely fit for an Emperor, though. Except, it’s laughably easy and can be made ahead to assemble at the last-minute.

The base of the recipe is a standard shortbread cookie that I have livened up with the inclusion of lemon zest and lemon extract (I used a lemon-flavored liqueur). The simple dough is made, rolled into a log, frozen for a short time, sliced and baked.

The cream layer is sweetened cream cheese to which blackberry preserves are added. You can change this recipe completely to incorporate your favorite fresh berry by changing the type of preserve you use for it. You want to use raspberries? Or strawberries? Just add raspberry or strawberry preserves instead of the blackberry. Simple.

For the topping, I sweetened some whipping cream with a bit of powdered sugar and added some lemon zest. As I said, all of these components can be made ahead to be ready to assemble when it’s time for dessert. I garnished mine with some fresh mint leaves, but that is entirely optional.

Living and eating with elegant simplicity…that is this dessert in a nutshell. I hope you’ll try it; it’s delicious!

P~

5.0 from 1 reviews

Lemon Shortbread Blackberry Cream Napoleons

 

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Lemony shortbread slice and bake cookies are topped with an easy blackberry cream, fresh berries (and you can use your favorite), and topped with sweetened lemon whipped cream. Delightfully decadent desserts don't have to be difficult!

Author: The Saucy Southerner

Recipe type: Dessert

Serves: 12 cookies/4 Napoleons

Ingredients

• FOR THE SHORTBREAD COOKIES:
• ½ cup unsalted butter, softened (1 stick)
• ¼ cup plus 2 tablespoons confectioner's sugar (powdered sugar)
• 1 teaspoon lemon extract (I used a lemon-flavored liqueur)
• 1 teaspoon lemon zest
• 1 cup all-purpose flour
• ⅛ teaspoon baking powder
• pinch of salt
• FOR THE BLACKBERRY CREAM:
• 4 ounces cream cheese
• ¼ cup blackberry preserves (or your berry choice)
• 2 tablespoons confectioner's sugar
• FOR THE LEMON WHIPPED CREAM:
• 1 cup heavy whipping cream
• 2 tablespoons confectioner's sugar
• 1 teaspoon minced lemon zest

Instructions

1. In a mixer, or food processor, beat/pulse the butter until creamy.
2. Add the confectioner's sugar and beat until smooth.
3. Add the lemon extract and zest, stir until combined.
4. In a small bowl, combine the flour, baking powder and salt, stir to combine.
5. Gradually add the flour mixture to the butter mixture, beating/pulsing until blended.
6. Remove the dough from the mixer/food processor and form into a 4 inch long log.
7. Wrap in plastic wrap and place in the freezer for 30 minutes*
8. Cut the log into 12 equal slices, about ⅓ inch in width.
9. Place the slices on a parchment lined baking sheet about 1 inch apart.
10. Place the baking sheet into a preheated 350°F oven.
11. Bake for 12 minutes, or until the edges are lightly golden.
12. Remove the baking sheet from the oven.
13. Slide the parchment paper with the cookies onto a wire rack to cool.
14. Store in an airtight container.
15. FOR THE BLACKBERRY CREAM:
16. Combine all three ingredients, the cream cheese, preserves and confectioner's sugar in a mixer and beat at medium speed until creamy.
17. Remove to a small bowl and refrigerate.
18. FOR THE LEMON WHIPPED CREAM:
19. Place the heavy cream, confectioners's sugar and lemon zest in a mixing bowl and beat until stiff peaks form.
20. Remove the whipped cream to a small bowl, cover and refrigerate until ready to use.

Notes

*At this point, the dough can be put in a ziplock bag and frozen for up to a month. Allow to thaw for about 15 minutes before slicing to bake.

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3.2.2419

Berry Granola with Cinnamon Agave and Almonds

This very berry Berry Granola with Cinnamon Agave and Almonds recipe is so simple to prepare, sweetened with Wholesome® Sweeteners, loaded with dried blueberries, cranberries and tart cherries, packed with whole grain goodness, it is an incredible breakfast cereal, snack or even a salad or ice cream topping. 

I’ve told you about The Blount County Girls before, they are three of my best friends here in East Tennessee. We get together, often, to celebrate anything we can think of that needs celebrating (and some things that don’t). Of course, our gatherings always include excellent food and drink. One of the gals, Donna, is very funny about food. She would refer to this granola as “sticks and twigs,” and probably wouldn’t touch it with a ten-foot pole. Linda, on the other hand, would love it! I decided to make this granola as a test for an upcoming sleepover we usually have in the Spring. Brunch is always part of our sleepover get-togethers, so this would be perfect!

Greek yogurt topped with granola is one of my very favorite breakfast or snacking treats. I make granola all the time! And really, it is so simple to do. I love the flavors of cinnamon and nutmeg in granola, and I generally sweeten it with light brown sugar and honey. This particular version of granola was inspired by the use of Wholesome® Sweeteners Organic Blue Agave Cinnamon Syrup (for that punch of cinnamon I love) and Wholesome® Sweeteners Organic Coconut Palm sugar (as a light brown sugar). I also added just a smidgen of Wholesome® Sweeteners Organic honey for a stickiness factor.

Always in my pantry are an abundance of various dried fruits. For this recipe I’ve used dried blueberries, cranberries and tart cherries. Of course, you could add whatever fruits you like. I also added a bunch of almonds, both raw slivered and sliced (because that’s what I had on-hand). The almonds toast as the granola bakes, so if you have toasted nuts, you’ll want to add them after the granola cooks. While the granola is cooling, just stir in the already toasted nuts so they will get all the sticky goodness coating them, too.

And I used extra-thick rolled oats, but you could use “old-fashioned” rolled oats (which are just a little bit thinner). I prefer the extra-thick because I like how crunchy they get when toasted.

If you can’t find Wholesome® Sweeteners Organic Blue Agave Cinnamon flavored, you could use regular Organic Blue Agave and add 1 1/2 teaspoons of cinnamon (instead of just 1/4 teaspoon) to the recipe. If your market doesn’t carry Wholesome® Sweeteners products, ask them to get them. Or you can order them online. They are all organic, fair trade sweeteners and this company is dedicated to providing sustainable, environmentally and ethically responsible, great tasting sweeteners.

P~

5.0 from 1 reviews

Berry Granola with Cinnamon Agave and Almonds

 

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Prep time

5 mins

Cook time

30 mins

Total time

35 mins

 

Granola loaded with dried fruits, almonds, and whole oats, sweetened with Wholesome® Sweeteners Organic Coconut Palm sugar, Organic Honey and Organic Blue Agave Cinnamon flavored syrup, it's a naturally sweet treat!

Author: The Saucy Southerner

Recipe type: Cereal

Serves: About 7 cups

Ingredients

• DRY INGREDIENTS
• 3 cups rolled oats (not instant)
• 1½ cups raw almonds slivers and/or slices
• ¼ cup packed Wholesome® Sweeteners Organic Coconut Palm Sugar
• 1 scant teaspoon ground nutmeg (fresh does make a difference)
• ½ teaspoon kosher salt
• ¼ teaspoon ground cinnamon
• WET INGREDIENTS
• ⅓ cup Wholesome® Sweeteners Organic Blue Agave Cinnamon syrup
• 2 tablespoons Wholesome® Sweeteners Organic Honey
• 2 tablespoons vegetable oil
• 1 teaspoon vanilla
• FRUITS:
• 1 cup dried cranberries
• ½ cup dried blueberries
• ½ cup dried tart cherries

Instructions

1. Preheat the oven to 300° F.
2. Prepare a baking sheet by coating it with parchment paper, set aside.
3. In a large bowl, add the dry ingredients: oats, almonds (only if using raw), Organic Coconut Palm sugar (brown sugar), nutmeg, salt and cinnamon.
4. Stir to combine and set aside.
5. In a small bowl add the wet ingredients: Wholesome® Sweeteners Organic Blue Agave Cinnamon syrup, Wholesome® Sweeteners Organic Honey, vegetable oil and vanilla.
6. Stir to combine.
7. Pour the honey mixture over the oat mixture and stir to combine, making sure the oats are thoroughly coated.
8. Spread the oat mixture on the prepared baking sheet in a thin, even layer.
9. Place the baking sheet in the oven and bake for 20 minutes.
10. Stir the mixture and continue to bake for another 10-20 minutes or until the granola is light golden brown (the thickness of the oat you use will make a difference in baking time. Mine took longer, since I used extra thick oats.)
11. Remove the baking sheet from the oven.
12. Add the dried fruits and stir to combine.
13. Allow to cool completely.
14. The mixture will harden as it cools, so break it up, then store it in an airtight container

Notes

If you are using already toasted nuts, add them at the very end along with the dried fruits.

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3.2.2298

Southern-Style Broccoli Salad

This Southern-Style Broccoli Salad recipe is amazingly simple, so delicious, and is a culinary journey into Southern Tea Rooms. Fresh broccoli, toasted almond slivers, raisins, red onion, celery, and my addition of other dried fruits are all tossed together with a simple slaw dressing. I could cheerful eat the entire bowl. By. My. Self.  

I don’t think I have ever been to a Tea Room, or Soup Kitchen, or Southern Cafe that didn’t serve a variation of this Broccoli Salad. And I don’t think I’ve ever been to any of those places that I haven’t ordered it. This is salad perfection.

There is another version of this that I have published that has broccoli and cauliflower, along with bacon and sesame seeds that is really delicious, too. Honestly, I don’t think you could go wrong with either one.

For some reason, though, I’ve been craving this one. I was shopping at a local market the other day and noticed some fabulous slivered almonds in the produce section. That’s all it took to persuade me to make this recipe. As I was throwing it together, I realized that I hadn’t published it yet. So, here you are!

Since this version is a bit sweeter with the inclusion of the dried fruits, I cut back on the sugar in the very simple slaw dressing I’ve used. If you’ve been following me for a while, you know that I have “issues” with high-fructose corn syrup, so I’ve been making my own slaw dressing for years; it’s simple to make from scratch.

Of course, I use only mayonnaise for my slaw dressing. And I’m one of those Southerners who use only Duke’s brand when I don’t make my own. I grew up in a family full of die-hard Hellman’s mayonnaise devotees, but after reading about the regional debates regarding Hellman’s vs. Duke’s I resolved to give Duke’s a try. The conversion was, shockingly to my sister, immediate; ever since then, I’ve been singing the praises of Duke’s to anyone who will listen. And many who don’t care one way or the other. *wink*

But, if you haven’t tried Duke’s, and if you can find it in your area, please give it a try. You won’t regret it. The flavor is deep and lemony and very close to a homemade mayonnaise.

As for the salad, it’s just chopped fresh broccoli, a bit of red onion (totally optional if you don’t like onions and really delicious without it), celery, toasted almond slivers and some dried fruits. The versions that I’ve always had at Tea Rooms only had raisins. Since I love dried fruits of all kinds, I started adding others depending on what I had on-hand. In this salad, there are golden raisins, cranberries, blueberries and tart cherries. I. Die.

Now, you won’t die if you make this, but you will thank me. That, I can guarantee!

P~

4.5 from 2 reviews

Southern-Style Broccoli Salad

 

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Prep time

10 mins

Total time

10 mins

 

Fresh chopped broccoli, along with red onion, celery, toasted slivered almonds and dried fruits are tossed with a simple homemade slaw dressing for a salad that is delightfully fresh, amazingly delicious, and will transport you to a Southern Tea Room. Don't forget your straw hat!

Author: The Saucy Southerner

Recipe type: Salad

Serves: 6-8

Ingredients

• FOR THE SALAD:
• 4 cups chopped fresh broccoli
• 1 cup slivered almonds, toasted
• ½ cup diced celery
• ½ cup dried golden raisins
• ½ cup dried cranberries
• ½ cup dried tart cherry/blueberry mix
• ¼ cup minced red onion
• FOR THE SLAW DRESSING:
• ½ cup mayonnaise
• 1½ tablespoons sugar
• 1 tablespoon apple cider vinegar

Instructions

1. Place all of the salad ingredients into a large bowl.
2. Set aside.
3. Place all of the ingredients for the slaw dressing in a small bowl and whisk to combine.
4. Just prior to serving, pour the slaw dressing over the salad and toss to combine.

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Grape and Blue Cheese Truffle Turkeys

With Thanksgiving less than a week away, I thought I’d bring you one more idea for a simple, but darling, appetizer for your festivities. To look at them, you’d think that this was a cheese ball, but nestled in the middle is a seedless red grape, wrapped in a combination of blue cheese and cream cheese, the coated grape is rolled in pecans (like a truffle) then given a tail of toasted almonds and a frilled toothpick for a head. Grape and Blue Cheese Truffle Turkeys will add a bit of whimsy, a delightful surprise, and a delicious snack to stave off the hungry hordes. And…they are only five ingredients!  

These grape truffles are really simple to prepare, but I’ll warn you: They are rich and they are addictive! This recipe is enough to make twelve grape truffles. I’d probably allow two per person if you’re serving other snacks, so this will feed six people.

I used seedless red grapes, so they were kind of large. I chose the red grapes because they have a more round shape and I thought they turned out well, but you use whatever grape you like.

A combination of cream cheese and blue cheese (I used a Roquefort) were processed in a food processor until smooth. You could just as easily do this with a fork if you soften the cream cheese a bit first. Then, I just took a heaping teaspoonful and smushed it around the grape to completely coat the grape. That covered grape was then rolled in some ground toasted pecans.

I used toasted almond slices, around five or so per grape, to create the fan of the turkey tail, then I skewered the grape truffle with a frilled toothpick poked into and through the grape on a diagonal to create the turkey’s head and neck.

So easy! So darling! Perfect little finger food! And only five ingredients, which are:

• Seedless Red Grapes
• Cream Cheese
• Blue Cheese
• Pecans
• Almonds

You really need to make these for your holiday snacking. They are an unexpected little treat!

P~

5.0 from 1 reviews

Grape and Blue Cheese Truffle Turkeys (Five Ingredient Friday)

 

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Prep time

15 mins

Total time

15 mins

 

Grape "truffles" made with seedless red grapes, wrapped in a combination of blue cheese and cream cheese, the coated grape is rolled in pecans (like a truffle) then given a tail of toasted almonds and a frilled toothpick for a head.

Author: The Saucy Southerner

Recipe type: appetizer

Serves: 6

Ingredients

• 4 ounces cream cheese
• 2 ounces blue cheese (I used Roquefort)
• 12 large seedless red grapes
• ⅓ cup ground toasted pecans
• toasted almond slices
• 12 frilled toothpicks

Instructions

1. In the bowl of a food processor, combine the cream cheese and the blue cheese and pulse until smooth.
2. Using a teaspoon, scoop out a heaping amount of the cheese mixture.
3. Using your fingers, spread the cheese mixture in an even layer surrounding the grape.
4. Put the ground pecans in a small bowl and one at a time, roll the cheese coated grapes in the pecans until the cheese mixture is covered. You can slightly press the pecans into the cheese.
5. Set each grape on a plate until you have completed the above process with all the grapes.
6. Take almond slices, about 5 per grape, and press them point side down, into the cheese to create the tail fan of the turkey.
7. Once all the "turkeys" have tails, take a frilled toothpick and skewer the grape on a diagonal to create the neck and head of the turkey with the frill.
8. Cover and refrigerate until ready to serve.

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