Recipe: Beer Cheese Spread

We celebrated Walt's 28th birthday this past Saturday with a full on Georgia-style barbecue. The theme was "Southern Baptist potluck," meaning too much of some very good things. I delegated out side dishes and appetizers, in addition to my own, while Walt was in charge of the famous Thompson barbecue (smoked 13 hours with the secret family sauce). Oh yeah, I made cookie cake. Twice. Don't even ask. Needless to say, drinks were imbibed, food was devoured, and fun was had by all. My one complaint? Georgia is freaking hot, ya'll. I've unadapted. It's going to be one long, sticky summer...

MARTHA BELL'S BEER CHEESE SPREAD
Source: Martha Bell

1 (8 ounce) block cream cheese, at room temperature
8 ounces sharp cheddar cheese, shredded (about 2 cups)
1 (1 ounce) packet ranch dressing mix
1/3 cup lager-style beer (I like Miller High Life)
Splash of worcestershire sauce

Mix all the ingredients together (I used my stand mixer) and refrigerate until ready to serve. Serve with pretzels and crudité.

Recipe: Thompson Family Angel Biscuits

A few days ago, Mrs. Thompson slipped me the photocopy of a 3 x 5 index card with a recipe on it—it was for Mr. Bo's cherished angel biscuits, and I was honored to be the recipient. Supposedly Mr. Thompson's mother made these, and they are the stuff his biscuit dreams are made of.

The name angel biscuits perfectly describes these, like they're just going to up and fly off of your plate. They are often referred to as "bride's biscuits," because with three different leaveners—baking soda, baking powder, AND yeast—they are virtually foolproof. And since newlyweds are notoriously bad cooks, they need all the help they can get. Hey, don't we all.

The only real "downfall" is that one batch makes over thirty biscuits, so Walt and I have some eating cut out for us. Perhaps I'll freeze some for later? Oh wait, he's already forced down ten since I started typing... So maybe not.

I hope these biscuits find their way to your Easter table, and perhaps even into your cherished recipe box. Mr. Thompson can rest assured they made it into mine.

Angel Biscuits
Source: Adapted from the Thompson Family
Yields: around 30 biscuits, depending on size

1 package dry yeast
2 tablespoons hot water
5 cups all-purpose flour (preferably White Lily)
1 teaspoon baking soda
1 teaspoon baking powder
2 tablespoons sugar
1 1/2 teaspoons salt
1 cup shortening, chilled
2 cups buttermilk
Melted butter, for finishing

Preheat oven to 400 degrees.

In a small bowl, add yeast to water and allow to proof (the yeast will begin to bubble and foam) for about 10 minutes.

In a large bowl, sift flour, baking soda, baking powder, sugar, and salt. Cut in shortening with a pastry cutter or your hands until the mixture looks like small pebbles. Stir in buttermilk and yeast mixture until well-combined. The dough will be very sticky.

Dump on to a floured surface, with extra flour on hand to prevent sticking. Knead until smooth, approximately 2-3 minutes. Roll out dough to 3/4" thickness and cut out rounds with a 2" biscuit cutter. Place biscuits on ungreased cookie sheet.

Gather scraps, knead a few times, re-roll, and cut additional biscuits. (Optional: place biscuits in a warm place and allow to sit for one hour. This helps the flavors develop a little more. They still taste great without this step, though.)

Cook biscuits for 12 minutes, or until golden brown. Remove from oven and brush with melted butter. Serve warm.

Recipe: Collard Green Dip with Bacon Crumbles

Whether you're headed to a holiday potluck and need a picture-perfect appetizer, or you just want something more interesting than a predictable cheese spread, look no further.

This tempting dip is The One. Not only will it hold its own among the finest Thanksgiving entrees and desserts, it goes double-duty by fending off all the kitchen-grazing vultures who usually lurk around the mashed potatoes (you know who you are...)

The fresh collard greens in this dish offer a more interesting flavor and texture than their over-used sibling know as spinach, and the subtle heat of the red pepper flakes keeps it from being boring. Served in an over-stuffed sour dough bread bowl, can an appetizer get much better?

I think not.

COLLARD GREEN DIP WITH BACON CRUMBLES

Source: Adapted from Southern Living
YIELDS: 4 cups

1 tablespoon olive oil
2 bunches fresh collard greens, rinsed and chopped
5 bacon slices, chopped
1/2 sweet onion, chopped
2 garlic cloves, chopped
1/4 cup dry white wine
12 ounces cream cheese, cut into pieces
1 (8 ounce) container sour cream
1/2 teaspoon red pepper flakes
Kosher salt and freshly ground black pepper
3/4 cup freshly grated Parmesan, divided
Heat olive oil in Dutch oven at medium heat. Add collard greens and cover, allowing to wilt for about 10 minutes, stirring as necessary. Remove to a separate bowl.

Cook bacon in the same Dutch oven over medium-high heat 5 to 6 minutes or until crisp; remove bacon, and drain on paper towels, reserving 1 Tbsp. drippings in Dutch oven.

Sauté onions in hot drippings until tender, about 4 - 5 minutes. Add garlic and saute for another 30 seconds. Pour in wine and cook 1 to 2 minutes, stirring to loosen particles from bottom of Dutch oven. Stir in collard greens, cream cheese, sour cream, red pepper flakes, and 1/2 cup Parmesan cheese. Season liberally with salt and pepper. Cook, stirring often, 6 to 8 minutes or until cream cheese is melted and mixture is thoroughly heated. Transfer to a lightly greased 1 1/2-qt. baking dish (I used a sour dough bread bowl). Sprinkle evenly with remaining 1/4 cup Parmesan cheese.

Broil 6 inches from heat 4 to 5 minutes or until cheese is lightly browned. Sprinkle evenly with bacon. Serve with toast points, pita bread, or tortilla chips.

Kitchen tip: If you don't drink white wine very often, I recommend buying the "picnic packs" of Chardonnay to have on hand (4 mini bottles per pack), so that you always have a fresh bottle when you need one.

Collard Green Dip 2

Recipe: Boiled Peanuts, Julie and Julia, and an introduction

Hello all. Well, I suppose y'all would be more appropriate. My name is Walter Thompson (the unadorned Walt in occasional 'D.C.' blogs.) I am indeed Nealey's rather insignificant other, and am thrilled to be providing her with her first 'guest post'.

Now I won't go on ranting about myself, but to briefly add a touch of character to an otherwise hollow name, I love movies more than I should admit, and am proud to tell you that Nealey and I attended a showing of Julie & Julia over the weekend. Guys? Laugh if you want. You're reading a food blog.

This movie is the most well-rounded I've seen in quite some time. To put it into boiling peanut context; when you stew up a superbly well-told story and spice it with an amazingly well-cast ensemble, you're going to have a crowd pleaser every time. Do yourselves a favor and go see this one. You'll be sprinting to the kitchen afterwards.

Now on to the goobers! An amazing southern tradition. One that has apparently never crossed the California state line. Or at least the borders of Los Angeles County.  Of the 50+ people (LA socialites) that have recently had a big steaming pile of these things stuffed into their disconcerting faces..... not ONE didn't come back for an entire handful. Moments after scrounging around for the smallest one in the bowl. They're truly that good. And SO simple.

Get a big pot, the deeper the better. Throw in some raw, unsalted peanuts (green peanuts work best here, but any will do), first making sure that you bought the ones still in the hull. While trying to hold most of them down with your hands, (peanuts are buoyant little legumes,) fill the pot with water until they're submerged by about two inches.  Dump in a LOT of salt (I use around a cup for 2 pounds of peanuts) and about half as much chili powder. Let them sit on a slow rolling boil for as long as it takes for the peanuts to become soft, which should be anywhere from 6 to 9 hours. Stir thoroughly every 20-30 minutes, adding water when necessary and salt to taste. You'll know when they're ready.

For those of you non-Southerners, try 'em out and spread some culture... 'Til next time,

WW

Recipe: Spicy Maple Pecans

Pecans are a true staple in every Southern kitchen. My grandparents had pecan trees in their backyard, and my Poppy and I used to forage for fallen nuts whenever I came to visit. Afterwards we would sit out on the front stoop with our overflowing buckets and crack them open one by one. Nanna would often bring us cold chocolate milk to enjoy while we shelled. Oh, the good ol' days.

I can't remember if I actually liked to eat them back then, but I sure do now. I don't come across fresh, buttery pecans as often as I would like, so you can bet that when I do I find some sort of delicious use for them. This is one of my favorites ways to prepare them.

These Spicy Maple Pecans are a great accompaniment to salads, or just in a big bowl sitting on the counter to nosh on every time you walk by.  I also happen to think jars of these make perfect hostess gifts, dressed up with a cute label and tied with twine.

Make these soon, and make a lot (they go quickly)!

SPICY MAPLE PECANS

Source: Adapted from Martha Stewart
Yields: 4 cups

4 cups pecan halves
1/2 cup pure maple syrup, preferably Grade B
2 teaspoons kosher salt
Cayenne, to taste (I use it liberally!)
Freshly ground black pepper, to taste

Preheat oven to 350 degrees. Place all ingredients in a large bowl and toss to combine. Spread nut mixture in a single layer on a rimmed baking sheet sprayed with non-stick cooking spray. Bake, stirring occasionally, until browned, 15 to 20 minutes; let cool. Pecans can be stored at room temperature in an airtight container up one week.