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 apple pie spice 1 cup roughly chopped pecans 4 ½ ounces cream cheese, softened pint whipping cream 3–4 Salt cups cinnamon graham 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 Drizzle and dried well ½ cup honey 3 tablespoons preferred oil 1 tablespoon crushed red pepper (we used sunflower oil) (adjust to your heat level)

Smoked paprika ½ teaspoon cinnamon

Sea salt (we like flaky salt for this one) 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.

Everything Pork Smash Burgers

With toasty hoop cheese When the burger craving comes upon us, nothing else will do. Smash burgers: those delectable little patties with a bit of crunch — the kind we seek out at our favorite hole-in-the-wall burger joints. We used NC ground pork for these, topped with hoop cheese. 2 pounds ground pork (at ¾ cup vegetable oil in bowl least 80/20 fat) Buns (potato or brioche) 2 2 tablespoons ‘everything bagel’ seasoning teaspoons chili powder 1 1 stick melted butter pound wedge of hoop cheese 1 teaspoon black pepper

Place griddle or large cast iron skillet on grate. Preheat grill to highest heat.

Combine pork and seasonings and mix as little as possible. (The more you handle, the tougher the meat will cook.)

Divide into 12 balls. Roll in bowl of oil and place onto hot griddle. Do not move for at least 1 minute. Flip, then using the bottom of a mason jar, “smash” the burger to make it thin. Cook about 2 minutes, turn and cook the other side about the same. Stack in pan to the side to keep warm.

For the buns, brush the insides with melted butter. Grill the buttered sides while the burgers cook. Place burgers onto “ungrilled” outsides of buns (buttered side out).

Put mounds of hoop cheese into hot skillet. As it melts, scoop a portion with spatula onto each burger and eat as is or add toppings.

Yield: 12 burgers (or 6 doubles)

Strawberry Pie Each month, we take a look back at some old favorites from our recipe archive. For May, check out “Strawberry Pie” from 1970. See this recipe and stay tuned for more at carolinacountry.com/kitchencorner.

From Your Kitchen

Shrimp and Grits Endlessly versatile, this rich southern staple can put your brunch on the map with its silky-smooth grits and savory bacon. Top with a dollop of hot sauce, a squirt of lemon juice or simply pile on more bacon — you can’t go wrong! 4 cups water 8 slices bacon, chopped 1 cup grits (or ½ cup bacon bits) 1 stick unsalted butter 6 teaspoons lemon juice 2 cups shredded sharp 2 tablespoons parsley cheddar cheese 1½ tablespoons minced 1 pound shrimp garlic (peeled and deveined)

Bring 4 cups of water to boil in a medium saucepan.

In the meantime, peel and devein shrimp if necessary. You can also fry bacon at this time, drain well, chop and set aside. Reserve a tablespoon or so of the bacon grease for cooking your shrimp.

Add grits to boiling water, cover and cook until water is absorbed, about 10–15 minutes. Thoroughly mix butter and shredded cheese into grits, set aside.

In the frying pan with the bacon grease, add shrimp, lemon juice, parsley and minced garlic, mixing so that the shrimp is coated. Cook over medium heat for a few minutes until shrimp turns pink. Add bacon (or bacon bits).

Spoon cheesy grits into a bowl and top with shrimp and bacon mixture.

Yield: 4 servings

Recipe courtesy of Wendy McMillian of Asheboro, a member of Randolph EMC

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