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Carolina Kitchen

Cheery Grilled Corn with Hoop Cheese & Bacon Dust

From Your Kitchen

To celebrate Cheerwine’s 100th Birthday in 2017, fire up the grill and cook your crowd this Southern version of roasted summer corn on the cob! It’s so good you’ll want to plan at least two ears per guest. 2 cups Cheerwine® soft drink 1/2 cup molasses 1/2 cup stone-ground mustard 1/2 cup butter 1/2 teaspoon sage Freshly ground black pepper 1 dozen ears of corn, shucked and cleaned 1/2 pound hoop cheese, crumbled 12 ounce package bacon, cooked crispy and finely crumbled

Unless otherwise noted, recipes on this page are from Wendy Perry, a culinary adventurist specializing in NC-made food products and small NC farms.

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Heat gas or charcoal grill to high heat. While grill is getting hot, combine Cheerwine, molasses, mustard and butter in heavy bottomed saucepan. Bring to a boil then reduce to low boil and cook until sauce has reduced to about half, making a thickened glaze. Remove from heat and whisk in sage. Put corn onto hot grill, baste with glaze and cover. Turn every 1–2 minutes, basting as you turn, until charred in spots (about 8–10 minutes). Remove to platter and while hot, scatter with cheese crumbles and bacon dust. Drizzle with any remaining glaze. Serve immediately. Yield: 1 dozen ears

Toasted Sesame Cucumber Butter Spread This spread is just right on grilled fish or in shrimp and chicken tacos. Dollop onto hot grilled steaks or burgers and watch it melt all over. Makes a nice filling for wraps too, or simply enjoy on saltine crackers or celery sticks. 8 ounces cream cheese, softened 2 tablespoons butter, softened 3 tablespoons mayonnaise (Duke’s preferred) 1 teaspoon Texas Pete 1 tablespoon Worcestershire sauce 1 tablespoon toasted sesame seeds, (plus 1 tablespoon for garnishing) 2–3 green onions, minced (with tops) Pinch of sea salt and freshly ground black pepper About 1 cup finely diced cucumber (not peeled)

Blend together all ingredients except cucumber until smooth. Fold in cucumbers. Garnish with sesame seeds. Variations: Add fresh herbs (cilantro, dill, basil). Fold in some grated cheddar cheese and pimento to make a cucumber pimento cheese.

Send Us Your Recipes

Contributors whose recipes are published will receive $25. We retain reprint rights for all submissions. Recipes submitted are not necessarily entirely original. Include your name, address, phone number (for questions), and the name of your electric cooperative. Mail to: Carolina Country Kitchen, P.O. Box 27306, Raleigh, NC, 27611. Or submit your recipe online at: carolinacountry.com/myrecipe. — Jenny Lloyd, recipes editor

Blueberry Streusel Coffee Cake Streusel ¼ cup granulated sugar 1/3 cup light brown sugar, lightly packed 1 teaspoon ground cinnamon 1/8 teaspoon ground nutmeg 1 stick unsalted butter, melted 11/3 cups all-purpose flour Cake 6 tablespoons unsalted butter, at room temperature 1 cup granulated sugar 2 extra-large eggs, at room temperature 1 teaspoon pure vanilla extract ½ teaspoon grated lemon zest 2/3 cup sour cream 1¼ cups all-purpose flour 1 teaspoon baking powder ¼ teaspoon baking soda ½ teaspoon kosher salt 1 cup fresh blueberries Confectioners’ sugar for sprinkling Preheat oven to 350 degrees. For the streusel topping, combine the granulated sugar, brown sugar, cinnamon, and nutmeg in a bowl. Stir in the melted butter and then the flour. Mix well and set aside. For the cake, cream the butter and sugar until combined and light. Add eggs 1 at a time, then vanilla, lemon zest and sour cream; beat until combined. In a separate bowl, sift together the flour, baking powder, baking soda and salt. With the mixer on low speed add the flour mixture to the batter until just combined. Fold in the blueberries and stir with a spatula to be sure the batter is completely mixed. Butter and flour a 9-inch round baking pan. Spoon batter into pan and spread it out with a knife. With your fingers, crumble the topping evenly over the batter. Bake for 40 to 50 minutes, until a cake tester comes out clean. Cool completely and serve sprinkled with confectioners’ sugar. Recipe courtesy of Ruth Nesbitt of New Bern.

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