Carolina Kitchen
Hummingbird Ice Cream Parfaits With toasted pecans and buttercream whip
Such a southern thing, the hummingbird cake. Although its history is shrouded in mystery, its key ingredients have remained the same over the years. Try our ice cream-layered twist on this fruity cake. ½ gallon butter pecan ice 2 tablespoons butter, cream, softened softened 1 can (8 ounces) 1 teaspoon crushed pineapple, vanilla extract drained 1 tablespoon 2 bananas, peeled powdered sugar and cubed 2 tablespoons butter 2 teaspoons allspice or 1 cup roughly apple pie spice chopped pecans 4 ounces cream cheese, Salt softened 3–4 cups cinnamon graham ½ pint whipping cream cereal, crush half Cinnamon Fold pineapple, bananas and spice into softened ice cream. Place back in freezer for several hours or overnight to firm. For buttercream whipped topping, use a mixer to combine cream cheese, whipping cream and butter until peaks are almost stiff. Blend in vanilla and sugar. For the pecans, melt 2 tablespoons of butter over medium heat. Add pecans and toast them, stirring frequently, about 7 minutes. Pour onto parchment paper to cool and sprinkle with salt. To assemble the parfaits, put some of the cereal in the bottom of each glass. Add a scoop of ice cream and repeat layers. Top with whipped cream, dust with cinnamon and garnish with the buttery, toasty pecans. Yield: About 6–8 servings
Unless otherwise noted, recipes and photos on these pages are from Wendy Perry, a culinary adventurist and blogger, who chats about goodness around NC on her blog at WendysHomeEconomics.com.
Smoky Okra Fries With cinnamon honey drizzle
Fries and a burger, ho hum. Flip a switch on those boring fries by using okra! Easy to make and best when hot, these okra fries are still tasty at room temperature. Add the sweet and savory honey drizzle over these crispy fries—woo hoo! 1 pound fresh okra, washed and dried well 3 tablespoons preferred oil (we used sunflower oil) Smoked paprika Sea salt (we like flaky salt for this one)
Drizzle ½ cup honey 1 tablespoon crushed red pepper (adjust to your heat level) ½ teaspoon cinnamon
Preheat oven to 450 degrees. Slice okra in half lengthwise. Pile on baking sheet and toss with oil. Spread out so the fries are not crowded (this helps them roast and keeps them from steaming). Roast about 8 minutes, toss and continue roasting for another 5–8 minutes until nice and crisply browned. While the okra roasts, create the drizzle by combining honey, pepper and cinnamon in a bowl; set aside. Remove the fries from the oven and dust with paprika. Sprinkle with salt. Drizzle with the cinnamon honey. Yield: About 4 servings
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